#indiancooking — Public Fediverse posts

Gajar ka Halwa (Carrot Halwa)

Gajar ka Halwa is a North Indian winter specialty, especially in Punjab and Delhi. It became popular during the Mughal period when slow milk reductions, nuts, and aromatic spices created a whole category of desserts. Traditionally, this was made with desi gajar, the deep red winter carrots, which are sweeter, denser, and less watery than the orange ones you usually find year-round.  In the traditional method, grated carrots are simmered in full-fat milk, sometimes for over an hour, until the milk reduces and clings to the carrot fibers. Sugar comes later, and ghee is added toward the end. The carrots infused with dairy fat and lactose create that concentrated flavor through slow evaporation, allowing the natural sugars to develop beautifully. The result is softer, richer, and much more cohesive than versions that skip the milk step. Very few ingredients are needed for this dish so the key here is patience @sarchakra 

PREP TIME: 20 mins

COOK TIME: 60 mins

SERVES: 6

Ingredients

• Carrots 6–7 large
• Sugar 1½ cups (adjust to taste)
• Milk powder 1 cup plus 2 tbsp for serving
• Water 1 cup 
• Green cardamom pods 8-9, seeds powdered
• Unsalted butter 2 sticks
• Nuts (almonds, pistachios, raisins, cashews)
• Ghee 1 tbsp (to saute the nuts)

Method

• In a pan, add ghee. Saute the raisins and nuts separately till golden and aromatic. Keep aside.
• Wash and peel the carrots. Grate the carrots in a food processor. Crush the green cardamom seeds to a fine powder in a mortar and pestle. Keep aside. 
• Add the grated carrots and water to a wide pan. Cover and cook on low until softened for about 20 mins.
• Sprinkle sugar over the top, don’t stir immediately. Let it melt slightly, then gently fold in. This prevents scorching and keeps the texture intact. Cook covered for 10–15 mins.
• Add cardamom powder and butter. Let the butter melt fully before stirring. Now cook uncovered, stirring occasionally, until the moisture evaporates and the mixture thickens and turns glossy. You will see fat begin to separate, that’s your cue. This should take about 15 mins.
• Sprinkle in milk powder gradually, stirring gently to avoid clumps. Do not mix too much. Cover on the lowest heat for another 10-15 mins to let it integrate.
• Let it sit off heat for at least 10 mins. It tightens and deepens as it rests.
• Sprinkle some nuts sauted in ghee and 2 tbsp of milk powder. Gajar ka halwa is ready to be served.  

Notes

Do not add too much fat too early as that makes the dish greasy and not rich.

Do not rush the evaporation process. Otherwise you will get mash, instead of halwa.

Do not add the sugar too soon. The carrots will not soften properly. 

Do not skip the reduction cues- the ‘separated ghee’ stage is non-negotiable. 

For a faster, creamier version you can use condensed milk.

Khoya (mawa) added at the end makes a dense, almost fudge-like texture.

You can cook the carrots in a pressure cooker. This method is efficient, but sacrifices that layered reduction. 

Roasting the carrots before cooking intensifies the sweetness and adds a subtle caramel note. 

Use jaggery instead of sugar for an earthier, slightly smoky sweetness. 

For a vegan version use coconut milk or almond milk, though the flavor profile shifts significantly.

Serving suggestions 

Use a ring mold or quenelle it for structure.

Add a crumble of toasted pistachio or almond praline. 

Warm the halwa with a small scoop of saffron ice cream or malai kulfi.

Finish with a light drizzle of browned butter or ghee. 

For a darker, dramatic mood use a matte black, deep stone, or even a brushed metal platter.

Microplane a touch of fresh nutmeg or add a whisper of rose petal for decoration. 

Kaach Kolar Kofta Curry

Kaach Kolar Kofta Curry is proof that Bengali vegetarian cooking can be every bit as rich and satisfying as its meat based counterparts. Growing up, I was convinced my mum could turn even the most unassuming ingredients into something deeply comforting and irresistibly delicious. Kaach kola, or raw banana, was one of them. As a child, I never imagined it could taste good. Much later, plantain chips and green banana snacks became trendy, but growing up in West Bengal, raw bananas belonged firmly in the home kitchen, transformed through patience, spice, and instinct rather than novelty. My mum had two magical recipes for plantains. The raw ones were reserved for kofta, while the ripe bananas became bora, sweet fritters offered first to the deity at home before making their way to our plates. Even the plantains themselves were different then, smaller and more delicate than the oversized varieties found here today.

The koftas were made from boiled raw banana and potatoes, mashed together with cashews and flour for richness and binding. Into that mixture went everything that defines an Indian kitchen to me- coriander, cumin, Bengali garam masala, turmeric, red chili powder, salt, a pinch of sugar, plenty of grated ginger, finely chopped onions, and generous amounts of green chilies. Some days she used garlic instead of ginger. Other times she bound the mixture with beaten egg. There was never rigid measuring, only intuition passed from hand to hand. Rolling the mixture into balls and frying them until golden was only half the story. The real soul of the dish was the curry itself, a light, quintessentially Bengali gravy carrying the same warm spices as the kofta. Thin, fragrant, and deeply satisfying, it soaked beautifully into hot rice, turning the simplest meal into something memorable. For this recipe, I still use the regular-sized ones from the Indian grocery store because they taste closest to memory. This is a recipe I rarely make for guests. For me, it belongs to quieter moments, to nostalgia and memory. It is one of those deeply personal dishes that carries the feeling of home, family, and another time in life with every bite @sarchakra

PREP TIME: 40 mins

COOK TIME: 35 mins

SERVES: 8

Ingredients

For the Koftas

• Raw bananas (green bananas) 4, medium 
• Potatoes 2, medium 
• Cashews ⅓ cup 
• Onion 1 small, very finely chopped
• Green chilies 3-4, finely chopped
• Ginger 1 tbsp, grated 
• Coriander powder 1 tbsp 
• Cumin powder 2 tsp
• Turmeric powder 1 tsp 
• Red chili powder 2 tsp
• Bengali garam masala 1 tsp 
• Salt to taste
• Sugar 1 tsp 
• Flour 3 tbsp, as needed for binding
• Oil for frying

For the Curry

• Oil 4 tbsp 
• Onion 1, medium, finely chopped
• Ginger 1 tbsp, grated
• Green chilies 2, slit
• Coriander powder 2 tsp 
• Cumin powder 1 tsp 
• Turmeric powder 1 tsp 
• Red chili powder 2 tsp 
• Bengali garam masala 1 tsp 
• Salt to taste
• Sugar 1 tsp 
• Warm water 3 cups 
• Raisins 2 tbsp
• Fresh coriander leaves for garnish

Method

For the Koftas

• Trim the ends of the raw bananas and cut them into large pieces with the skin on. Boil them along with the potatoes until fork tender. Drain well and allow them to cool slightly.
• Peel the bananas and potatoes while still warm. Mash them together until mostly smooth with a little texture remaining.
• Lightly crush or pulse the cashews into a coarse powder. Add them to the mashed banana and potato mixture.
• Mix in the chopped onions, green chilies, grated ginger, coriander powder, cumin powder, turmeric, red chili powder, Bengali garam masala, salt, sugar, and flour.The mixture should hold together easily when rolled. If it feels too soft, add another spoonful of flour.
• Grease your palms lightly with oil and form the mixture into medium-sized balls.
• Heat oil in a kadai or deep pan over medium heat. Fry the koftas in batches until deeply golden brown and crisp on the outside. Do not overcrowd the pan, and turn them gently so they brown evenly.
• Remove and drain on paper towels.

For the Curry

• Heat oil in a pan and add the chopped onions. Cook slowly over medium heat until soft and lightly golden.
• Add the grated ginger and slit green chilies. Sauté for another minute until fragrant.
• Add coriander powder, cumin powder, turmeric, red chili powder, salt, and sugar. Sprinkle in a little water and cook the spices until the oil begins to separate and the masala smells rich and toasted. Add the raisins.
• Pour in the warm water and bring the curry to a gentle simmer for 8 to 10 mins. The curry should remain relatively light and thin rather than thick and heavy.
• Finish with Bengali garam masala.
• Place the fried koftas into a serving bowl and pour the hot curry over them just before serving so they retain some texture.
• Garnish with fresh coriander leaves and serve immediately with hot rice. The koftas slowly absorb the curry as they sit, becoming softer, richer, and even more comforting the longer they rest.

Notes 

The koftas can easily be prepared ahead of time and frozen, which makes this dish especially convenient for busy days or gatherings. Once fried and cooled completely, store them in an airtight container and freeze. Before serving, allow them to defrost and warm them gently in the oven, air fryer, or a lightly greased pan until heated through. Add them to the curry just before serving so they retain their texture and do not become overly soft.

If you cannot find green bananas, green plantains make an excellent substitute and provide a similar texture and flavor.

Rice flour or cornstarch or gram flour can be used in place of flour to help bind the koftas.

Raisins add a touch of sweetness, but dried cranberries or finely chopped dates work beautifully as well.

For the gravy, canned tomatoes can replace fresh ones, and cashew paste may be substituted with almond paste or even sunflower seed paste for a nut-free variation. While every substitution creates subtle differences, the essence of the dish remains wonderfully intact.

For a slightly sweeter flavor, you can use sweet potato. Skip the sugar in the curry.

Use a neutral oil for a vegan version.

I have another version of this dish Kaach Kolar Kofta Curry (Green Banana Kofta Curry) published a few years ago.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

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Weer voor chaat. https://jaimyskitchen.nl/recepten/chana-chaat-indiase-kikkererwten-salade
En natuurlijk hoort daar n kookboek bij: https://www.penguinrandomhouse.com/books/601968/chaat-by-maneet-chauhan-and-jody-eddy/
#indiancooking #masala

Anyone know where to get Chaat Masala in Dublin? https://en.wikipedia.org/wiki/Chaat_masala In a recipe I like the sound of, for little lentil pancakes #ChatMasala #IndianCooking #Lentils

Indian Takeout Cookbook: Favorite Indian Food Takeout Recipes to Make at Home "Prepare your favorite Indian takeout recipes at home!" Sale: $9.99 to $3.99 by Lina Chang Rating: 4.3/5 (179 Reviews) #IndianCooking #Cookbook #TakeoutAtHome #EasyRecipes #CurryNight #BookSky

Indian Takeout Cookbook: Favor...

I use bay leaves in most of my cooking, but I haven't bought any in decades because there's a bay laurel bush just outside the kitchen door. I keep it trimmed low, otherwise it wants to be a 20 metre giant and might push the house over.

But I've been intrigued by Indian bay leaves and finally bought a packet. AUD $3 for 50g, which I stuffed into an old coffee jar (my personal favourite spice jars). Should keep me going for a bit!

They are certainly different. For a start, you can see three veins running the length of the leaf, not just the one that bay laurel leaves have. As to the aroma, it's more like cloves. Am looking forward to trying in some spicy cooking.

The leaves come from a member of the cinnamon family:

https://en.wikipedia.org/wiki/Cinnamomum_tamala

NB: the packets all mostly just say Bay Leaves, and one even said it was Laurus nobilis (the bay laurel) but the leaves clearly had three veins, not just one central one.

#BayLeaves #IndianCooking

A Guide to Indian Spices: From Cumin to Cardamom

Ready to unlock the authentic flavors of Indian cuisine? From the earthy warmth of #Cumin to the floral sweetness of #Cardamom, our new guide explores the essential #IndianSpices.

Our essential guide breaks down the must-have spices! 👇

URL: https://spiceworld.online/a-guide-to-indian-spices-from-cumin-to-cardamom/

#MasalaMagic #SpiceGuide #IndianCooking #HomeCooking #Cumin #Cardamom #Turmeric #Foodie #CookingTips #VeganFoodie #RecipeInspiration #IndianFood #FlavorTown

(Small batch) Garam Masala prep started.

#IndianCooking #Cooking #Ingredients

Viral: Jackie Shroff’s protein-packed Anda Kari Patta to try

When you think of Jackie Shroff, you picture the rugged hero with his trademark scarf, his carefree Hindi, an…
#dining #cooking #diet #food #RecipeTopics #AndaKariPatta #CurryLeavesRecipe #EasyEggDishes #eggrecipes #homemadecomfortfood #indiancooking #JackieShroff #Quickdinnerrecipes #Recipes #RecipesTopics #Simplecooking #viralrecipes
https://www.diningandcooking.com/2296372/viral-jackie-shroffs-protein-packed-anda-kari-patta-to-try/

For today's #breakfast I made Sprouted moong dal paneer cheela and coriander peanut chutney. So full. #indiancooking #indianbreakfast #food 🍜

#Dinner tonight: Kerala style Chicken #Curry I cooked yesterday, with oven roasted butternut squash and cauliflower [these are both so sweet! and wonderfully roasty; olive oil tossed, garlic powder, paprika, salt pepper, put in cold oven, set to 400 F for 1hr] and cooked up store paratha
Even pulled out the good plate!

#Food #IndianCooking (mostly)

Unlock the secret to delicious Indian cuisine with Tadka! 🌶️✨ This technique infuses oil with spices, enhancing flavors in your favorite dishes. Perfect for dals, veggies, and more! 🍛💖 Discover how to master this art and elevate your cooking! Check it out 👉 Serious Eats #Tadka #IndianCooking #FlavorExplosion #Foodie 🍽️ #cuisine

🔗 https://www.seriouseats.com/what-is-tadka-tarka-chaunk-chhonk-baghaar

Jhaal Muri: My kind of snack! Once you have a well stocked spice rack / pantry it is so easy to prepare and such an explosion of taste an flavour... (also very little heat so ideal for cooking on hot summer days. hey, Belgium!)
https://t.co/wBCUoZY5fK
#ManjulasKitchen #IndianCooking #Kitchen

Finally got around to making the homemade paneer last night. Decided to make Paneer Khurchan. One of our favorite restaurants in Chicago (“Essence of India” in Lincoln Square) does it really well and we were craving it. It is not a dish you often see on a menu here in the US.

#Cooking #Indian #IndianFood #IndianCooking #IndianCuisine #Paneer #Punjabi #Dinner #FoodPorn #Chicago #Illinois #LincolnSquare #Homemade #Food

Navratan Korma From Vegan Richie

I love how this dish is so pretty with all the veggies and spices in different sections, ready to go into the oven.
Once it has been baked like this, the sauce will be made from a section of it and the nuts and raisins added before a final baking. I also added beluga lentil tempeh. Can't wait for lunch!
#recipe
https://www.veganricha.com/vegan-navratan-korma/
#IndianFood #IndianCooking #VeganFood #WholeFoodPlantBased #WholeFood #HomeCooking #Korma #NavratanKorma #EllieKPosts

I can’t wait to be a part of the Plants, Cuisine and Culture series on May 8 where I will be exploring Indian cuisine, its traditions, and its links to plants.

Find out more at https://www.chicagobotanic.org/adult_education/cooking/simon_majumdar

#IndianCuisine #Vegetarian #VegetarianCuisine #IndianFood #Cooking #Education #Recipes #IndianRecipes #IndianCooking #AdultEducation #PlantsCuisineAndCulture #Culture #Cuisine #Plants

Gisteravond heerlijk #Indiaas gegeten thuis bij lieve vriendin Sumitra Naren. Wat een vakvrouw en wat een vakkennis! Daarnaast ontzettend gastvrij. Wat zij bijvoorbeeld over saffraan en andere specerijen weet...klapperende oortjes. Volg haar maar op Insta @narensumitra of bekijk haar website "Indian Supper Club". En ze woont gewoon in Emmen...of all places. 😁
https://www.indiansupperclub.com/about-us/

#IndianCooking #Recipes #Warenkennis #Masterclasses #FoodToot

Mattar Tofu from Plant-Based India by Dr. Sheil Shukla. Basmati rice with toasted cumin seeds. Indian-spiced spinach with jalapeno pepper, garam masala, Earth Balance, and juice of 1/2 lime. This is how vegans eat! #Vegan #Indiancooking #vegancooking