Soup with spinach dumplings ~ ‘ kadhi pakodi’
kadhi pakodi
A kadhi that hails from either Maharashtra, Gujarat or Punjab. It is one of my favourite starters and can be served with or without the dumplings. .
Go to step-by-step kadhi pakodi (soup with spinach dumplings) recipe
coconut ishtew
coconut ishtew
This coconut vegetable ishtew is from Kereela
Go to step-by-step coconut ishtew recipe
The ultimate opera on a plate! ~ ‘palak paneer’
Palak paneer
Palak paneer is made in three distinct steps. First we make the purée of spinach, second we make the paneer itself, and finally we make the sauce and marry the spinach and the paneer.
Go to step-by-step palak paneer (fetta) recipe
bharleli vangi ~ ‘stuffed eggplant’
bharleli vangi
This eggplant (aubergine) dish hails from the coastal region of Maharashtra in Western India.
Go to step-by-step stuffed eggplant (aubergine)recipe
vegetarian garam masala
vegetarian garam masala
This vegetarian spice mix is perfect for vegetarian dishes.
Go to step-by-step vegetarian garam masala recipe
dosai
Masala dosai
This savoury filled pancake, I believe, is the national dish of India and is cherished by both the rich and the poor equally
Go to step-by-step dosai recipe
Dal Palak
Dal Palak
Slow-cooked mung lentils or moong dal, with chopped, or puréed, spinach, tempered with black mustard seeds and kari leaf.I will serve this dal palak with plain boiled rice.As I can’t help myself, and so that it looks good, it will be served on a banana leaf.
Go to step-by-step dal palak recipe
hi chef. can u please give me a perfect naan recipe. i have tried many but none of them are satisfactory.
Hello Femina, thanks for your comment.
here is what we do in my restaurant (if we do not have the ‘whey’ from the paneer)
1 kg plain flour
400 ml milk
200 ml water at room temp
25 gms baking soda
15 gms sugar
5 gms salt
40 ml vege oil
method,
mix the milk water salt sugar and baking powder in a mixing bowl.
sift flour and graduakky add the prepared mixture to the flour.
knead the flour and incorporate the liquids into the flour to form a smooth dough. knead well till the dough leaves the palm.
cover the dough and keep aside to rest.
depress the dough with a finger and see if it bounces back.
If so, give the dougha knock back with the oil. turn the dough into equal balls. flatten and cook in the tandoor.
Happy Cooking!!
bless u chef for all your wonderful recipes. i have posted your website to all my family and friends and we have already started making your recipes. please do share more recipes with us. thank you very much for your generosity and kindness by sharing recipes .