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A post shared by @poesgarden

Ingredients:

• 2 medium-sized eggplants, diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

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A post shared by Hortense (@hortensialicious)

Instructions:

1. Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
3. Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
4. Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!

The post Try Making Eggplant Curry With This Perfect Recipe appeared first on falafelandcaviar.com.

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A post shared by Jodie (@jodiesveganlife)

Ingredients:

• 1 cup of dried red lentils
• 1 tin of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tin of diced tomatoes
• 2 cups of vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

View this post on Instagram

A post shared by Leonine en cuisine (@leonine19)

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
3. Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
5. Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.

View this post on Instagram

A post shared by Claire (@thecrazyspringerlady)

The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

For the chicken:

• 1 large onion
• 4 tablespoons yogurt
• 2 green chillies
• 1/2 cup milk
• 500 g chicken
• 1 tablespoon chicken tikka masala powder
• coriander
• 1 teaspoon red chilli powder
• 2 tablespoons ghee or oil
• 1 teaspoon cumin powder
• saffron strands
• 1/2 tablespoon lemon juice
• 1 tablespoon coriander powder
• salt

For the rice:

• 2 black cardamoms
• 3-4 cloves
• 1 bay leave
• 500 g Basmati rice
• 3-4 green cardamoms
• 1 tablespoon salt
• 1 teaspoon caraway seed
• 1 teaspoon ghee or oil
• 1/2 inch cinnamon stick

Instructions:

1. Start by frying the onion, cut into slices. Remove it from the oil when done.
2. Get a bowl and fill it with the coriander powder, yogurt, red chilli powder, salt, cumin powder, garam masala powder, lemon juice, and half of the brown onions. Add the mint leaves, a handful of coriander, and green chilies.
3. Prepare the chicken by cutting it slightly with a knife on several spots. Add it to the bowl with the marinade for at least half an hour.
4. Also, let the rice soak for half an hour.
5. When the chicken and rice are done, you can start cooking the rice.
6. Combine two cups of water with bay leaf, black and green cardamoms, caraway seed, ghee, cinnamon stick, and cloves. When the water starts boiling add the rice.
7. When the rice makes 80% of the mixture you can discard the water.
8. Cook the chicken and marinade with 1 tablespoon ghee.
9. Add the saffron strands to the milk in the meantime.
10. When the chicken is done, add half of the rice to it. Add some of the onions, coriander and mint leaves. Top it off with the rest of the rice.
11. Add another layer of coriander, onions, and mint. Finish off with the milk, saffron, and lemon juice.
12. Add a lid to the pan and place it on top of a heavy bottom skillet.
13. Turn the heat to low and cook the chicken tikka biryani for 30 minutes.

The post Taste the Best Indian Chicken Tikka Biryani appeared first on falafelandcaviar.com.

Although the most well-known and recognizable form of samosas come from India, samosas were actually invented in the Middle East and Central Asia. During the process of trade and cultural exchange between these regions, merchants from the Middle East brought samosas to India, where they became an important part of their cuisine.

Samosas consist of an outer shell made of a flour that is known as maida. This flour is used to make a dough that serves as the outside of a samosa.

After formulating the dough, the magic happens. The samosa dough is then stuffed and fried with a variety of ingredients, which vary depending on the area in India from which the samosas come, as well as personal taste.

Samosas generally contain a filling that includes vegetables (such as
onions, carrots, and peas) and/or meat (such as chicken or lamb). They most often contain boiled potatoes, which serve as the starchy base of the filling.

Yum!

The post Samosas are a Delicious Indian Treat appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
1 pound boneless lamb
2 cloves minced garlic
1 3/4 teaspoons salt
1/2 cup plain yogurt
1/4 teaspoon turmeric
1/8 teaspoon cayenne
3 tablespoons butter
1/2 teaspoon ground cumin
1 onion
5 cloves
1/4 teaspoon ground cardamom
2 3/4 cups water
1 cinnamon stick
1/3 cup raisins
1/4 teaspoon freshly ground black pepper
1/3 cup chopped cashews
1 1/2 cups basmati rice

Instructions:

Before you start, cut the lamb and onion into small pieces.

Start cooking the lamb biryani by mixing the cayenne, black pepper, garlic, yogurt, cumin, 1/2 teaspoon salt in a bowl. You can add the lamb and mix again.

Cook the onions with butter for 3 minutes. When they become soft and light brown include the turmeric, rice, cardamom, cinnamon, cloves and 1 1/4 teaspoons salt. Cook them for 1 minute while also mixing.

Then, pour the bowl with lamb in the pan together with the raisins and water. Wait for the lamb biryani to start simmering.

Once it does, cover it and cook for 20 minutes. Place it on the side, wait for 5 minutes and add the cashews.

The post Bring The Taste Of India Home With Lamb Biryani appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
2 medium baking potatoes
1/2 head cauliflower
2 minced serrano chile peppers
1 teaspoon ginger paste
1/4 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoons ground coriander
1/2 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
2 teaspoons lemon juice
1 small onion cut into slices

The potatoes should be cut into 1-inch pieces and the cauliflower into florets.

Instructions

Get a large pot and heat 2 tablespoons oil. Add the cumin seeds for a few seconds, then include the onion. Cook it until it’s light brown and mix it with the turmeric, coriander, garam masala, paprika, and cayenne. Continue cooking for half a minute more.

When you’re done, you can include the potatoes in the mix. Cook them covered for 5 to 7 minutes.

Then, add in the cauliflower for another 20 minutes. The pot should be covered during this time.

Finish off by adding the lemon juice and the 1 tablespoon oil on the edges of the cooking pot. After 3 to 5 minutes your aloo gobi is done.

The post Try The Indian Aloo Gobi Recipe appeared first on falafelandcaviar.com.

Shivesh is a Delhi-based food blogger and photographer. He shares fantastic recipe ideas for baking, and photos of food from around his country at his account, @shivesh17. Most of his recipes are some twist on traditional Indian food and ingredient made into a pastry or dessert form.

The most impressive thing is that Shivesh is only 22 years old! Despite this, he’s already published a cookbook of his favorite baking recipes called Bake With Shivesh.

While most of the ideas and recipes that Shivesh shares use traditional Indian ingredients and are inspired by his home country, he isn’t afraid to step out of the box. For instance, these pancakes are more of an American classic, but they sure look good!

So, if you’re looking to add Indian-inspired pastries and desserts to your reputation, Shivesh is the guy you’ll want to follow. You’ll be wowing everyone in no time with his delicious recipes!

The post This Indian Baker’s Instagram is Fantastic appeared first on falafelandcaviar.com.

Spice Mix

The spices are really the star of this drink. You will need turmeric, cinnamon, ginger powder, and black pepper. You can also add in nutmeg or cloves for even more flavor and health benefits! Once you’ve gathered everything, put them all in a jar or airtight container and mix well. When you want to make the milk you can simply take a tablespoon or more from the mix and make it!

Cold

To make cold golden milk, add the mix to a glass with water and whatever sweetener you like, such as honey, agave, or maple syrup. Add ice and the type of milk you like, stir, and enjoy!

Hot

Put the mix, water, and sweetener into a saucepan and stir until well combined. Add in your choice of milk and whisk together. Pour into a mug and enjoy!

The post Golden Milk is Your New Go-to Drink appeared first on falafelandcaviar.com.

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A post shared by @poesgarden

Ingredients:

• 2 medium-sized eggplants, diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

View this post on Instagram

A post shared by Hortense (@hortensialicious)

Instructions:

1. Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
3. Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
4. Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!

The post Try Making Eggplant Curry With This Perfect Recipe appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Jodie (@jodiesveganlife)

Ingredients:

• 1 cup of dried red lentils
• 1 tin of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tin of diced tomatoes
• 2 cups of vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

View this post on Instagram

A post shared by Leonine en cuisine (@leonine19)

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
3. Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
5. Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.

View this post on Instagram

A post shared by Claire (@thecrazyspringerlady)

The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

For the chicken:

• 1 large onion
• 4 tablespoons yogurt
• 2 green chillies
• 1/2 cup milk
• 500 g chicken
• 1 tablespoon chicken tikka masala powder
• coriander
• 1 teaspoon red chilli powder
• 2 tablespoons ghee or oil
• 1 teaspoon cumin powder
• saffron strands
• 1/2 tablespoon lemon juice
• 1 tablespoon coriander powder
• salt

For the rice:

• 2 black cardamoms
• 3-4 cloves
• 1 bay leave
• 500 g Basmati rice
• 3-4 green cardamoms
• 1 tablespoon salt
• 1 teaspoon caraway seed
• 1 teaspoon ghee or oil
• 1/2 inch cinnamon stick

Instructions:

1. Start by frying the onion, cut into slices. Remove it from the oil when done.
2. Get a bowl and fill it with the coriander powder, yogurt, red chilli powder, salt, cumin powder, garam masala powder, lemon juice, and half of the brown onions. Add the mint leaves, a handful of coriander, and green chilies.
3. Prepare the chicken by cutting it slightly with a knife on several spots. Add it to the bowl with the marinade for at least half an hour.
4. Also, let the rice soak for half an hour.
5. When the chicken and rice are done, you can start cooking the rice.
6. Combine two cups of water with bay leaf, black and green cardamoms, caraway seed, ghee, cinnamon stick, and cloves. When the water starts boiling add the rice.
7. When the rice makes 80% of the mixture you can discard the water.
8. Cook the chicken and marinade with 1 tablespoon ghee.
9. Add the saffron strands to the milk in the meantime.
10. When the chicken is done, add half of the rice to it. Add some of the onions, coriander and mint leaves. Top it off with the rest of the rice.
11. Add another layer of coriander, onions, and mint. Finish off with the milk, saffron, and lemon juice.
12. Add a lid to the pan and place it on top of a heavy bottom skillet.
13. Turn the heat to low and cook the chicken tikka biryani for 30 minutes.

The post Taste the Best Indian Chicken Tikka Biryani appeared first on falafelandcaviar.com.

Although the most well-known and recognizable form of samosas come from India, samosas were actually invented in the Middle East and Central Asia. During the process of trade and cultural exchange between these regions, merchants from the Middle East brought samosas to India, where they became an important part of their cuisine.

Samosas consist of an outer shell made of a flour that is known as maida. This flour is used to make a dough that serves as the outside of a samosa.

After formulating the dough, the magic happens. The samosa dough is then stuffed and fried with a variety of ingredients, which vary depending on the area in India from which the samosas come, as well as personal taste.

Samosas generally contain a filling that includes vegetables (such as
onions, carrots, and peas) and/or meat (such as chicken or lamb). They most often contain boiled potatoes, which serve as the starchy base of the filling.

Yum!

The post Samosas are a Delicious Indian Treat appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
1 pound boneless lamb
2 cloves minced garlic
1 3/4 teaspoons salt
1/2 cup plain yogurt
1/4 teaspoon turmeric
1/8 teaspoon cayenne
3 tablespoons butter
1/2 teaspoon ground cumin
1 onion
5 cloves
1/4 teaspoon ground cardamom
2 3/4 cups water
1 cinnamon stick
1/3 cup raisins
1/4 teaspoon freshly ground black pepper
1/3 cup chopped cashews
1 1/2 cups basmati rice

Instructions:

Before you start, cut the lamb and onion into small pieces.

Start cooking the lamb biryani by mixing the cayenne, black pepper, garlic, yogurt, cumin, 1/2 teaspoon salt in a bowl. You can add the lamb and mix again.

Cook the onions with butter for 3 minutes. When they become soft and light brown include the turmeric, rice, cardamom, cinnamon, cloves and 1 1/4 teaspoons salt. Cook them for 1 minute while also mixing.

Then, pour the bowl with lamb in the pan together with the raisins and water. Wait for the lamb biryani to start simmering.

Once it does, cover it and cook for 20 minutes. Place it on the side, wait for 5 minutes and add the cashews.

The post Bring The Taste Of India Home With Lamb Biryani appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
2 medium baking potatoes
1/2 head cauliflower
2 minced serrano chile peppers
1 teaspoon ginger paste
1/4 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoons ground coriander
1/2 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
2 teaspoons lemon juice
1 small onion cut into slices

The potatoes should be cut into 1-inch pieces and the cauliflower into florets.

Instructions

Get a large pot and heat 2 tablespoons oil. Add the cumin seeds for a few seconds, then include the onion. Cook it until it’s light brown and mix it with the turmeric, coriander, garam masala, paprika, and cayenne. Continue cooking for half a minute more.

When you’re done, you can include the potatoes in the mix. Cook them covered for 5 to 7 minutes.

Then, add in the cauliflower for another 20 minutes. The pot should be covered during this time.

Finish off by adding the lemon juice and the 1 tablespoon oil on the edges of the cooking pot. After 3 to 5 minutes your aloo gobi is done.

The post Try The Indian Aloo Gobi Recipe appeared first on falafelandcaviar.com.

Shivesh is a Delhi-based food blogger and photographer. He shares fantastic recipe ideas for baking, and photos of food from around his country at his account, @shivesh17. Most of his recipes are some twist on traditional Indian food and ingredient made into a pastry or dessert form.

The most impressive thing is that Shivesh is only 22 years old! Despite this, he’s already published a cookbook of his favorite baking recipes called Bake With Shivesh.

While most of the ideas and recipes that Shivesh shares use traditional Indian ingredients and are inspired by his home country, he isn’t afraid to step out of the box. For instance, these pancakes are more of an American classic, but they sure look good!

So, if you’re looking to add Indian-inspired pastries and desserts to your reputation, Shivesh is the guy you’ll want to follow. You’ll be wowing everyone in no time with his delicious recipes!

The post This Indian Baker’s Instagram is Fantastic appeared first on falafelandcaviar.com.

Spice Mix

The spices are really the star of this drink. You will need turmeric, cinnamon, ginger powder, and black pepper. You can also add in nutmeg or cloves for even more flavor and health benefits! Once you’ve gathered everything, put them all in a jar or airtight container and mix well. When you want to make the milk you can simply take a tablespoon or more from the mix and make it!

Cold

To make cold golden milk, add the mix to a glass with water and whatever sweetener you like, such as honey, agave, or maple syrup. Add ice and the type of milk you like, stir, and enjoy!

Hot

Put the mix, water, and sweetener into a saucepan and stir until well combined. Add in your choice of milk and whisk together. Pour into a mug and enjoy!

The post Golden Milk is Your New Go-to Drink appeared first on falafelandcaviar.com.