Curried Potato Salad

The dressing: 1/2 cup mayonnaise 1/4 cup full fat greek yoghurt 4 tsp curry powder – or Indian restaurant mix powder 1/4 tsp chaat masala – optional (not really. See text above). You can go up to 1/2 tsp if you like chaat masala. 1/4 tsp mustard powder 1/4 tsp black pepper 1 tsp tamarind… Continue reading Curried Potato Salad

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat


The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Hotel-Style Chicken Changezi

The spice mix: 2 tsp kashmiri chili powder 1 1/2 tsp coriander powder 1/2 tsp chaat masala 1/2 tsp garam masala 1/3 tsp kosher salt The chicken marinade: 4 chicken thighs boned and skinned. Cut into 3 pieces each 1 tsp kashmiri chili powder 1 tsp coriander powder 1/2 tsp black pepper – butcher’s grind… Continue reading Hotel-Style Chicken Changezi

Chicken 65

6 boneless, skinless chicken thighs cut into bite sized pieces vegetable oil for deep frying Chicken 65 seasoning: 1 1/2 tsp kashmiri chili powder 1 1/2 tsp paprika 1/2 tsp black pepper 1/2 tsp tandoori masala (optional – for colour) 1 tsp garam masala 1 tsp kosher salt 2 tsp corn starch Chicken 65 tempering… Continue reading Chicken 65

Kerala Fried Chicken

Buttermilk marinade: 2 cups cilantro leaves and stems 1 cup mint leaves 3 finger hot green chilies or serranos/jalapenos 8 cloves garlic 1 inch fresh ginger – chopped 1/2 tsp ground cumin 1/4 tsp black salt – optional but tasty if you can get it 2 tbsp kosher salt – or 1 1/2 tbsp regular… Continue reading Kerala Fried Chicken

Chicken Shashlik

Chicken shashlik: 6 whole boneless skinless chicken thighs 1/2 batch of tandoori marinade – recipe link below 1 red pepper – cut into 1 inch pieces 1 green pepper – cut into 1 inch pieces 1 onion – cut into 1 inch petals (one onion layer thick) 1 Tbsp garlic ginger paste 3 Tbsp vegetable… Continue reading Chicken Shashlik

Chicken Tikka

12 boneless skinless chicken thighs tandoori marinade (recipe below) 1/2 lemon – juiced Tandoori marinade: 1 Tbsp cumin powder 1 Tbsp coriander powder 2 tsp madras curry powder 1 tsp turmeric powder 1 tsp mint sauce (not mint jelly) 2 tsp kashmiri chili powder 1 Tbsp coriander stems/leaves chopped 2 tsp salt 1 Tbsp kasoor… Continue reading Chicken Tikka

Tandoori Chicken

Tandoori chicken: 1 3-4 lb chicken or a mix of chicken parts tandoori marinade recipe below 1/2 lemon juice 1-2 tbsp ghee to brush (optional) Tandoori marinade 1 Tbsp cumin powder 1 Tbsp coriander powder 2 tsp hot curry powder – Madras curry powder 1 tsp turmeric powder 1 Tbsp kasoor methi – dried fenugreek… Continue reading Tandoori Chicken

Onion Chutney (for papadum)

1/2 medium white onion sliced thin 1 1/2 tbsp chili masala sauce I like Tamarina brand 1 1/2 tbsp ketchup 1 tsp cumin seed 1/4 tsp salt – you can go up to 1/2 tsp depending on your taste 1/8 tsp amchoor powder for a bit of tang Slice your onion thinly. Really thinly. Cut… Continue reading Onion Chutney (for papadum)

Hotel-Style Chicken Pathia Curry

The spice mix: 1 1/2 tsp hot madras curry powder 2 tsp kashmiri chili powder 1 /2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt – a bit less if you use regular table salt Pathia chicken curry: 3 tbsp… Continue reading Hotel-Style Chicken Pathia Curry

Chettinad Chicken Curry

2 onions thinly sliced 3 Tbsp coconut or vegetable oil 3 Tbsp garlic ginger paste – recipe link below 20 fresh curry leaves – optional but very nice 8 skinless chicken thighs 1 15 oz can coconut milk 1/2 cup diced tomatoes Spice Mix: 4 tsp restaurant curry powder – recipe link below or replace… Continue reading Chettinad Chicken Curry

Nadan Chicken Curry

Spice mix: 1 tbsp coriander powder 2 tsp mild kashmiri chili powder 1 tsp garam masala 1 tsp coarse black pepper 1/2 tsp turmeric 1 tsp salt Nadan chicken curry: 8 boneless, skinless chicken thighs – each thigh cut in half 4 tbsp coconut oil or vegetable oil 2 1/2 cups red onion – finely… Continue reading Nadan Chicken Curry

Bengali Masoor Dal

1 cup masoor dal – split red lentils 3 cups water 1 tsp panch phoran – bengali whole spice mix 1/2 tsp brown mustard seeds 1 tsp paprika – optional for colour 1 cup diced onions 1 Tbsp garlic ginger paste – so much better when you make it yourself 1-2 green finger hot chiles… Continue reading Bengali Masoor Dal

Bengali-Style Chicken Dhansak

The dal: 1 1/2 cups masoor dal – red split lentils 4 1/2 cups water 1 tsp turmeric powder The chicken dhansak: 1 two inch piece of cinnamon bark – also known as cassia bark 1 tsp brown mustard seeds 1/2 tsp cumin seeds 1 tsp panch phoran – bengali whole spice mix 1-2 tsp… Continue reading Bengali-Style Chicken Dhansak