Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

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Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker

An Indian recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker


Curry, peanuts and raisins are popular flavors of Indian cooking
and make a sensational filling for these healthful oat bran crepes.

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Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

A classic North Indian curry found in “The love of Cooking”
by Sonia Allison published in 1972

Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.

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Victorian Kedgeree / Viktoriansk Kedgeree

A classic Victorian breakfast recipe found on CookIt!
Victorian Kedgeree / Viktoriansk Kedgeree

Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.

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Chapatis – Soft Indian Flatbred / Mykt Indisk Flatbrød

A classic Indian bread recipe found on BBC FoodChapatis - Soft Indian Flatbred / Mykt Indisk Flatbrød

Chapatis can be reheated but they’re best cooked fresh. You could also spread your favourite pickle or chutney over them and roll like you would pancakes.

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Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by  Dairy Australia

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted

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Bombay Turkey / Bombay Kalkun

A dinner recipe found in “Better Homes and Gardens
Recipe Card Library” published in 1978
Bombay Turkey / Bombay Kalkun

Compared to most westernized Indian recipes this dish seems to be rather potent. Usually recipes like this goes for 1 – 2 teaspoons of curry powder, this one goes for 2 – 3 tablespoons.

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Roganjhost – Mild Lamb Curry / Mild Lammekarri

A mild Indian curry recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987
Roganjhost – Mild Lamb Curry / Mild Lammekarri

Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.

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Pakoras – Indian Snack With A Great Taste! / Indisk Godbid Med Stor Smag!

A classic indian potato snack recipe found on madogbolig.dk
Pakoras - Indian Snack With A Great Taste! / Indisk Godbid Med Stor Smag!

Everyone who love Indian food loves pakoras, and if you have not yet tasted this exotic potato dish, then you may just as well start now!

If you are tired of boiled or baked potatoes, then it is time to try this Indian potata dish. Pakoras are slices of baking potatoes wrapped in a batter of chickpea flour, coriander, chili and garlic and deep-fried.

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Peshawari Naan / Naan fra Peshawar

A recipe for filled naan found on goodtoknow.co.uk
Peshwari naan_goodtoknow_post

This Peshawari naan recipe is simple and makes a great Indian cuisine side dish. They only take 8 min. to cook and complete any classic Indian dish. These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures.

They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

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Lachha Parathab – Indian flatbread / Indisk Flatbrød

A great recipe from the Punjab region found on Sailusfood.comLachha paratha_sailusfood_post

Lachha paratha is a popular Indian flat bread that’s flaky with mutiple layers, crisp on the outside with soft interiors. Usually prepared with whole wheat flour or atta, this layered paratha has its origins in Punjab and is also known as lachedar paratha.

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