Indian Spice Journey: Vibrant Curries and Tandoori Specialties

By Pablo Picante

Welcome to a culinary adventure through the rich and diverse flavors of Indian cuisine! In this book, we embark on a journey that celebrates the vibrant spices, aromatic herbs, and mouthwatering dishes that make Indian cooking truly extraordinary. From fiery curries to succulent tandoori specialties, each recipe is a testament to the centuries-old culinary traditions that have captivated taste buds around the world. Whether you're a seasoned cook or just beginning to explore the world of Indian food, there's something here for everyone to enjoy. So, let's dive in and discover the magic of Indian spices together!

• Language: English
• Publisher: Richards Education
• Release date: Feb 25, 2024
• ISBN: 9798224383696

Book preview

Indian Spice Journey: Vibrant Curries and Tandoori Specialties

Pablo Picante

Chapter 1: Appetizers and Starters

Samosas with Mint Chutney

●  Ingredients:

For Samosas:

●  2 cups all-purpose flour

●  2 tablespoons ghee or oil

●  1 teaspoon carom seeds

●  1 cup boiled and mashed potatoes

●  1/2 cup boiled peas

●  1 teaspoon cumin seeds

●  1 teaspoon garam masala

●  Salt to taste

●  Oil for frying

For Mint Chutney:

●  1 cup fresh mint leaves

●  1/2 cup fresh coriander leaves

●  2-3 green chilies

●  1 tablespoon lemon juice

●  Salt to taste

●  Instructions:

Prepare the dough for samosas by mixing flour, ghee/oil, carom seeds, and a pinch of salt. Knead it into a stiff dough using water.

In a separate pan, heat oil, add cumin seeds, mashed potatoes, peas, garam masala, and salt. Cook for 5 minutes. Let it cool.

Divide the dough into small balls. Roll each ball into a circle and cut it into half.

Take one semicircle, fold it into a cone shape, and seal the edges with water. Fill the cone with the potato mixture and seal the top.

Heat oil in a pan and deep fry the samosas until golden brown.

For mint chutney, blend mint leaves, coriander leaves, green chilies, lemon juice, and salt to a smooth paste. Adjust consistency with water if needed.

Serve hot samosas with mint chutney.

●  Samosas are crispy, savory pastries filled with spiced potatoes and peas. They are a popular snack in Indian cuisine, often served with mint chutney for a refreshing contrast of flavors.

Vegetable Pakoras

●  Ingredients:

1 cup chickpea flour (besan)

1 medium-sized potato, thinly sliced

1 medium-sized onion, thinly sliced

1/2 cup cauliflower florets

1/2 cup spinach leaves

1 green chili, finely chopped

1 teaspoon carom seeds (ajwain)

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt to taste

Oil for frying

●  Instructions:

In a bowl, mix chickpea flour, carom seeds, turmeric powder, cumin powder, and salt.

Add water gradually to make a thick batter.

Heat oil in a deep frying pan.

Dip potato slices, onion slices, cauliflower florets, and spinach leaves in the batter and deep fry until golden brown.

Remove from oil and drain excess oil on paper towels.

Serve hot with mint chutney or tamarind chutney.

●  Vegetable pakoras are crispy fritters made by deep frying assorted vegetables coated in a spiced chickpea flour batter. They are crunchy on the outside and soft on the inside, perfect for a rainy day snack or as an appetizer.

Chicken Tikka

●  Ingredients:

500g boneless chicken, cut into bite-sized pieces

1 cup yogurt

2 tablespoons ginger-garlic paste

1 tablespoon garam masala

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

Lemon wedges and fresh coriander for garnish

●  Instructions:

In a bowl, mix yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

Add chicken pieces to the marinade and mix well. Marinate for at least 2 hours or overnight in the refrigerator.

Preheat the grill or oven to medium-high heat.

Thread marinated chicken pieces onto skewers and grill for 10-12 minutes, turning occasionally, until cooked through and slightly charred.

Garnish with lemon wedges and fresh coriander.

Serve hot with mint chutney and naan bread.

●  Chicken Tikka is a popular Indian appetizer made with marinated and grilled chicken pieces. The marinade, rich with yogurt and spices, imparts a flavorful and tender texture to the chicken, making it a favorite dish for gatherings and parties.

Paneer Tikka

●  Ingredients:

250g paneer, cut into cubes

1 bell pepper, cut into chunks

1 onion, cut into chunks

1 cup yogurt

2 tablespoons ginger-garlic paste

1 tablespoon garam masala

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

Lemon wedges and fresh coriander for garnish

●  Instructions:

In a bowl, mix yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

Add paneer cubes, bell pepper, and onion chunks to the marinade and mix well. Marinate for at least 2 hours or overnight in the refrigerator.

Preheat the grill or oven to medium-high heat.

Thread marinated paneer, bell pepper, and onion onto skewers and grill for 8-10 minutes, turning occasionally, until lightly charred.

Garnish with lemon wedges and fresh coriander.

Serve hot with mint chutney and naan bread.

●  Paneer Tikka is a vegetarian version of the popular Chicken Tikka, where paneer cubes are marinated with yogurt and spices, skewered with colorful bell peppers and onions, and grilled to perfection. It's a delightful appetizer loved by vegetarians and non-vegetarians alike.

Aloo Tikki

●  Ingredients:

4 medium-sized potatoes, boiled and mashed

1/2 cup boiled peas

1 green chili, finely chopped

1 teaspoon ginger, grated

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

Salt to taste

Bread crumbs for coating

Oil for shallow frying

●  Instructions:

In a bowl, mix mashed potatoes, boiled peas, green chili, ginger, cumin powder, coriander powder, garam masala, and salt.

Divide