The perfect grain free recipe to fight chocolate cravings. These delicious, healthy treats are paleo, gluten, dairy and nut free.
Tag: indian food
Mergol is an Indian style pumpkin curry that’s typical from Goa. It’s naturally paleo, dairy and gluten free and can be AIP friendly too!
The secrets to perfect butter chicken, no take-out required. With this recipe you can adjust the heat to your liking and enjoy a night in.
This chutney, with its warm blend of spices, goes great with bread, crackers, veggies, or as a topping to your favorite dish.
Bisi Bele Bhat is a spicy melting pot of rice, lentils and vegetables, common in the southern Indian state of Karnataka.
This rich rice pudding, traditional to South India, can be served warm or chilled.
This flavorful vermicelli pudding is equally good served either hot or cold.
Try this versatile salad that makes a great side dish with Indian breads or it can be used as a stuffing in wraps and sandwiches.
These scrambled eggs, known locally as anda bhurji, are a common street food in Mumbai served on a bun with raw onion.
Indian spices and a trio of nuts give this shake a range of complex flavors and condensed milk adds a rich creaminess.
Be warned: this dish is super spicy with heat coming from the green chilies,the red chili powder and the garam masala.
Dhokla is a popular snack in Gujarat. Here, the usual fermentation process is skipped for a quicker prep time.
Puran poli is a traditional Marathi and Gujarati sweet dish served during major festivals in India.
These sweet dumplings made from gram flour, ghee and sugar are popular during festivals like Deepawali and Krishna Janmashtami and are often served with vanilla custard.
Serve these spicy pickled lemons with hot white rice or kanji (rice porridge).
Gojjavalakki is beaten rice which is soaked in tamarind pulp and spiced with rasam powder. It is sweet, tangy, spicy and crunchy at the same time.
Served with a side of rice, these colorful stuffed peppers make for a satisfying vegetarian dinner.
Spicy chutneys are an integral part of South Indian breakfasts. The recipe for this peanut chutney is super quick and easy.
These pickles are “cooked” in the sun so all you need to make them is hot weather, an airtight jar and something to go into it.
Pakwan is a deep fried, crisp bread flavored with carom seeds, cumin and crushed black pepper that is served for breakfast.
Beet greens in this colorful dish get a nice Bengali touch from the addition of nigella seeds.
Meen peera or meen pattichathu is an everyday fish curry cooked with fresh coconut scrapings, fish tamarind and lightly drizzled with fresh coconut oil.
This thick chutney comes together with just a few basic ingredients that add a kick to the ground coconut.
Halva is a popular Indian sweet dish, very similar to a pudding made with either a type of flour, ground nut, vegetable or fruit as base.
This pizza dish is inspired by two things, Soni Sinha’s love for Indian chutneys and seafood.
Why are we so obsessed with the authenticity of a recipe or a dish? Isn’t it more important that it actually tastes good?
You don’t need too many ingredients to prepare this delicious, wonderfully moist coconut sweet.
An inventive way to combine leftover veggies into a flavorful meal that’s fun to prepare.
Prerna Singh with some sweet and savory shortbread cookies, inspired by her mother’s baking.
This is a great go-to dish for a quick, flavorful side and is an awesome filling for vegetarian tacos.
High in protein content and dietary fibre, the delightful chickpea gets a curried makeover.
Navratan korma is a simple but delicious medley of nine different ingredients slowly simmered in a rich sauce.
This rice dish celebrates the eggplants, sautéed with Indian spices they leave a lovely lingering taste in your mouth.
Not as popular as naan bread, the humble kulcha takes a back seat when it comes to Indian cooking.
Fried paneer sauteed with caramalized onions, bell peppers, soy and chili sauce.
This is a basic tomato based curry paste recipe that is the base of almost all Indian curries.
Whatever you call these potatoes or whichever way you serve them they still remain classic Indian comfort food.
Kadhi is a spiced soup that you make by thinning out yogurt with water and cooking it with chickpea flour.
Prerna Singh serves a lovely Indian pancake that can be filled with just about anything that tastes good.
Few Indian snacks evoke the kind of love across all the states in India as does Bhujiya Sev or Bhujia or simply Sev.
There are many more leafy greens to Indian cooking than the only ever popular Spinach made famous through Restaurant menus blistering with a single most common side dish – Palak Paneer.
Kathy Gori with a great dish that is as versatile as an adjustable wrench.
The charm of Indian streets is sure to engulf you like the proverbial snake charmer, that the country seems to be famous for.
SriVani Ganti takes a trip down memory lane serving a classic grilled Indian street food.
Aam Daal is a raw mango lentil soup that can be served cold as well as warm. Perfect summer food.
The spicy and tangy varieties of Indian street food is relished by everyone who’s had a taste of it even once.
Even if Italian basil isn’t exactly common in Indian cuisine, SriVani Ganti successfully incorporates into this tomato chutney.
This recipe from Prerna Singh is inspired by her mother’s Mango Chutney recipe.
These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.
Sonia Mangla dished out a great recipe for getting yourself in an Indian pickle.
Amrita Rawat with the classic American cookie, infused with just a little bit of India.
Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. Perfect for Afternoon Tea.
Some call it Britain’s national dish, and that’s just fine with us. As long as Kelsey Hilts’ son likes it, we’re onboard.
Packed with flavors, try this wonderful classic Indian Chicken Biryani tonight. From Alida Ryder.