Chutneys and Dressings
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Chutney or ‘chatni’ is a Sanskrit word meaning ‘for licking’ or savouring which is precisely its purpose at the dinner table together with the other dishes at a meal. This chutney is made with coconut, the basis for almost every recipe in coastal India. It can also be used as a sandwich spread. Skinned split black lentils are matt, small oval shaped lentils and are actually creamy white in colour.
Salad Dressing with British Beer
East Indian Tomato Chutney Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.
Mango, the national fruit of India, is also known traditionally as the food of the gods. Its leaves are used as floral decorations during Hindu... Read more...
Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has... Read more...
Garam masala is a mixture of hot spices such as bay leaves, cinnamon, nutmeg and cloves. The very same spices used for making mulled wine. I’ve... Read more...
This is another fast idea I’ve come up with to make use of five basic spices. I’ve made a simple curry paste mixture which can be used with... Read more...
Garam means hot and masala means blend or mixture. This is a northern spice mixture which is used predominantly in Moghul and tandoori cuisine.... Read more...
Made with only two ingredients, this simple recipe is bursting with delicious sweetness. You can use shop-bought coconut powder, but making your own... Read more...
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