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Indian Recipes

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'Samosa' recipe

Started by Shubham. Last reply by Shirley Byne Nov 9, 2014. 8 Replies

A simple and delicious Indian snack, now famous worldwide.Ingredients1 cups all purpose flour2 tbs Semolina flour ( if available )2-3 boiled potatoes5 tbs Olive oil2  chopped onions2 tbs minced fresh…Continue

Adai ( Indian pancake )

Started by Shubham. Last reply by Shirley Byne Nov 8, 2014. 17 Replies

  A delicious breakfast or evening snacks recipe made from rice and a mix of lentils. Ingredients 1 cup Rice½ cup  Red lentils½ cup Chickpea¼ cup Black lentils3 nos  Dry red chilli ( optional )1 tsp …Continue

Dosa

Started by Charity Sheppard. Last reply by Shirley Byne Nov 8, 2014. 3 Replies

Can anyone give me some advice about making dosa.  I have tried several recipes in different South Indian cookbooks, but they never turn out right.  I do live in a humid climate, but Southern Indian…Continue

Garlic Chutney

Started by Shubham. Last reply by Poonam DJ Jul 16, 2014. 4 Replies

 A very simple Indian garlic chutney  recipe. Ingredients 6-7 clove Garlic2-3 nos Dry red chili 4 nos Tomato1 tsp Cumin seeds or mustard seeds1 tsp ginger (optional )2 tsp Oil¼ tsp Salt (or to…Continue

Comment Wall

Comment by Wendy Benzies on August 20, 2012 at 4:04pm

This soup is not vegan, but Vegans could add any substitutes for the cream or yoghurt!

 

CURRIED AVOCADO SOUP

This soup may be served hot or chilled. When serving it hot, a little less lemon juice and spice is needed, as heating brings out these flavours. It must be served immediately, to avoid losing its colour.

 

Vegetable stock  - 1 1/2pt or 900ml. Vegetable stock cube 1. Onion diced, 1. Garlic clove, crushed, 1. Curry powder 2 tsp (or spices can be used). Lemon joice 1 Tbsp, Soya sauce 1 Tbsp, Chopped parsley, 1 Tbsp, Single cream or natural yoghurt 50ml. Parsley to garnish.

 

Heat the vege stock, stock cube, onion, garlic and curry powder in a saucepan. Bring to the boil and simmer for 5 minutes or until the onion is soft. Just before using, scoop the flesh from the avocado and combine in a liquidizer or food processor with the lemon juice, soya sauce and chopped parsley.

Gradually add the cooled curry stock and blend until smooth. Add a little more liquid if the soup is too thick. Add the single cream or yoghurt and either heat very gently without allowing to boil and serve immediately, or chill and serve cold.

Serves four.

Comment by Wendy Benzies on August 20, 2012 at 4:07pm

I took that recipe from a very old recipe book called CRANKS Soups and Starters -  it is a famous restaurant in the UK. It has some really super recipes in it, will post some more if anyone is interested.

Comment by Shubham on August 20, 2012 at 9:25pm

Thanks  Wendy for the nice soup recipe. I will try it out soon. You are always welcome to share more of your kitchen secrets and delicacies with  us. 

Comment by Emma on September 21, 2012 at 10:41am
I love Indian foooooood! gahhh its the best food ever. Spicy <3
Comment by Shubham on September 22, 2012 at 11:46am

Keep enjoying the Indian food emma 

Comment by Wendy Benzies on October 11, 2012 at 7:36pm

hiya - any more recipes for me?

 

Comment by Vijitatma Dasa on November 26, 2012 at 9:06am

Comment by leah smith on February 6, 2013 at 3:31pm

I love indian food can not wait to get cooking great group.

Comment by Vlasta Vihar on February 9, 2013 at 4:25pm

Hi ! I worked for some time in Indian kitchen and i'm very enthusiastic about indian food . Thank you for delicius recipes that you are sharing with us . 

Comment by Shubham on February 10, 2013 at 11:37am

you are welcome Vlasta. 

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