India has such classic dishes featuring potato, and each one is full of flavour and delicious. Wet or dry, snacks or main dishes, diced or mashed, each one is very special. Enjoy our 20 potato dishes from India.
India does yoghurt better than any other country IMHO. In particular, and the focus of this collection of dishes, are the dishes where yoghurt forms a delectable sauce. The sauce is either the dish itself or the base element of the dish. We are looking particularly at Kadhi, Pulissery and Mor Kuzhambu.
Chai is the comforting drink that we all need every day. It is made from tea, usually an Assam tea, spices, milk and sugar. The spices are simmered in water and milk with the tea for some minutes to infuse the flavour, and it is sweetened before serving. The tea is simmered with the spices – a different way of brewing it when we consider the dunk-in-dunk-out method of the British and others.
Learn how to make Chai properly here.
Enjoy these 20 or so different Chai recipes.
We always need spice and heat, right? As the weather warms and the days are gloriously long, spice adds to the brightness of our days. Enjoy these highlights from our Early Summer Indian recipes.
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What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices.
It is these yoghurt based pachadis that are the most well known variety of pachadi throughout India. Even Wikipedia believes these are the only pachadi varieties in some regions like Tamil Nadu and Karnataka.
But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). Then there are pachadis with sago, bhoondi or poha. North Karnataka cuisine has some Koshambari varieties without yoghurt or curd which are also called Pachadis.
You can read more about different Pachadi types here. Today we bring you a collection of Pachadi recipes for your enjoyment.
Get to know some more unusual dishes from India, perfect for the last hurrah of Spring.
Enjoy some snippets from our Late Spring collection of Indian recipes. For our whole collection of recipes for Late Spring recipes, explore:
- Indian Deliciousness for Late Spring
- Healthy Salads
- Vegetable Dishes and Preserves
- Soup and Snack Recipes
- Goodies, Grains and Lentils, Breads and Pasta
- Drinks and Sweets
- Tips and Hints for Cooking in Late Spring.
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I admit it. I am addicted to Indian snacks. Who isn’t?
I have put together some of my favourites in this collection. I hope you enjoy them.
Kitchari is one of the most well known recipes outside of India amongst people intent on keeping healthy and eating healthily. It is really a simple dish based on rice cooked with lentils, although variations on this theme exist. The simplest is the highly flavoursome Parsi version, and the Bengalis, who adore kitchari, take it to spice heaven by layering different flavours using a dozen or so spices.
Kitchari can be cooked with long grain or short grain rice, resulting in different dishes. Basmati rice is preferred by Ayurveda and other practitioners, due to its digestibility. Long grain rice is also the rice of choice in the North of India. The kitchari is quite loose and open, not unlike a pilaf.
In the South, short and medium grained rices are used for Pongal and other variations on Kitchari. This means that the dish is more porridge-like than pilaf-like.
Kitchari can be made thick or soupy. The ratio of lentils to rice can be adjusted to suit your mood, the season and your health. Also, the lentils can be toasted before cooking to make it warming for the body, good for the Winter months.
All styles are delicious, comforting and very nourishing. It is a dish that you return to again and again when feeling overwrought, tired, anxious or unwell. It lightens the body and lifts the spirits.
Please enjoy these different kitchari dishes. Note that kitchari can be spelled a dozen different ways throughout India, and beyond. There are many English alternate spellings — kitchari, kitchadi, khichdi, kitchari, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, khichdi, and many other variants, and each Indian language has it’s own variation e.g. Hindi खिचड़ी khicṛī, Urdu: کھچڑی khicṛī, Oriya: ଖେଚେଡ଼ି khecheṛi, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi. And more….
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Kachumber, or cachumber, is the Indian version of a chopped tomato and cucumber salad. It usually consists of freshly chopped tomatoes, cucumbers and onions with a pepper and lemon or lime dressing. It often includes fresh chilli peppers, or chilli powder can be added to the dressing. The dressing is unique to this salad, as it does not contain any oil and gives a peppery tang to the salad.
Kachumber is a Hindi word for chopped into small pieces, and is sometimes also called a Parsi Salad.
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A Kosumalli is a simple spiced yet cooling salad. There are many varieties, but the most common is made by mixing soaked mung dal or channa dal with cucumber, carrot, and coconut, and tempering the salad with spices. It is a South Indian specialty, eaten as a snack or made to accompany a meal. The crunch of the cucumber, the sweet flavour of coconut, and the tang of lemon balances the earthiness of the lentils for a deliciously flavoured and textured salad.
It is said that the dish originated in Karnataka where it is called Kosambari in Kannada. However the dish is now common across South India with many community cuisines (eg Upadi and Chettinand) have adopted it and adapted it to local tastes.
It is rather rare to have raw ingredients in South Indian cuisine. At the least, most ingredients are sautéed. There are a couple of exceptions including Kosumalli which is closer to a Western version of a salad than Sundals and Pachadi and Raita dishes which are often referred to as salads but differ from their Western counterparts. Although the modern preference is to use raw ingredients, in older recipes you will find that the dal is semi cooked, and the vegetables quickly sauteed.
Although made day to day in many households, Kosumalli is also made for festivals such as Navarathri and Ramanavami, and can feature at weddings.
There are many variations of Kosumalli that that differ with the vegetables being used. It can be as simple as cucumber with spices or with lentils and cucumbers. Cucumber can be replaced another vegetable, commonly carrots or sprouts. Or, as mentioned, it can be made with a combination of vegetables (finely chopped cucumbers, plantain stem, sweetcorn, zucchini, green mango, onions, peppers, carrots, sprouts and/or tomatoes), coconut, spices and lentils.
Kosumalli makes an excellent light lunch with a bowl of yoghurt or steamed rice, or can be stirred into yoghurt to be eaten as a dip or in a similar way to raita. It can be eaten for breakfast, lunch or with dinner. It’s also a great tiffin dish and kid’s lunch dish.