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.
A hot curry recipe found on theguardian.com
“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.
Fra “Vanity Fair” av William Makepeace Thackeray
A classic indian potato snack recipe found on madogbolig.dk
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.
An Indian cake recipe found on saveur.com
A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb.
A classic Indian chicken recipe found on TescoRealFood
A classic Indian festival snack found on sailusfood.com
This classic Indian snack is very popular namkeen in North Indian states especially Rajasthan and Punjab and is served with achaar (pickle) as a tea time snack. It is prepared for festivals like Diwali, Holi and Karwa Chauth. The mathri dough is flavored with an assortment of spices like anardana (dried pomegranate seeds), tymol seeds (ajwain), cumin (jeera), black pepper (kala mirch) and dried fenugreek leaves (kasuri methi).
A recipe for filled naan found on goodtoknow.co.uk
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.
A great recipe from the Punjab region found on Sailusfood.com
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.
Kaju curry is a popular Indian dish, which is a must dish in every Indian restaurant’s menu. It is prepared during special & festive occasions. Curries are all about flavours & aroma. Kaju curry is a rich, flavourful curry made of cashew nuts,Indian spices & the rich, silky, creamy & smooth gravy made this dish really delicious, tasty. Kaju curry can be prepared with a lot of variations.You can add paneer, capsicum, green peas, potatoes etc.
A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971
Originally this is an Indian soup, which the English have adopted as their own. Not only has it become an English specialty, but you can find it in Australia and New Zealand too. Occasionally one sees the soup made with mutton, but most recipes use a hen when boiling the stock.