Indian

The BEST Indian Spiced Roasted Cauliflower!

May 31, 2021 by Grace Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make The BEST Indian Spiced Roasted Cauliflower!

Indian Spiced Cauliflower garnished with cilantro in a white serving dish

Roasted Indian Spiced Gobi!

Do you like Gobi? In Indian cooking, gobi means cauliflower. This roasted gobi will be a HUGE treat for you if you are a cauliflower lover!

Roasting a cauliflower helps to bring out its sweetness. Also, the cauliflower really takes on the flavor of the spices and really becomes a flavor bomb!

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Super Simple Indian Spiced Tilapia In Coconut Milk

June 15, 2020 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Indian Spiced Tilapia in Coconut Milk!

I love dinners that are easy, quick, delicious and budget friendly. Indian Spiced Tilapia in Coconut Milk checks every one of those boxes!

Fish really is the original fast food. The tilapia cooks really quickly, however, I like to let it simmer awhile so that the flavors can infuse for a more delicious meal!

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Easy To Make Cachumber – Delicious Indian Salad

June 6, 2020 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Indian accompaniment called Cachumber!

I have an absolute passion for Indian food. I’ve only scratched the surface with my Indian cooking. However, I’m so happy to delve deeper into Indian cuisine!

Today I made a delicious cool and refreshing Indian salad called Cachumber. Cachumber is, shall we say, the Indian version of the tomato salsa, or Mexican pico de gallo.

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How To Make Delicious and Healthy Phul Gobi (Indian Spiced Cauliflower)

May 13, 2020 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the nutritious and delicious dish called Phul Gobi.

Phul Gobi Is A Great Way To Enjoy Cauliflower!

Cauliflower seems to be all the rage lately! Cauliflower rice and cauliflower pizza crusts are extremely popular. I have even seen cauliflower tortillas!

One of my favorite ways to enjoy this most amazing vegetable is to make the Indian cauliflower dish called Phul Gobi. Phul Gobi is braised cauliflower seasoned with turmeric, garam masala, and salt. I am including onion and colorful bell peppers to make it extra attractive and extra nutritious as well!

Cauliflower, red green and yellow bell pepper

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Indian Butter Chicken (Chicken Makhani)

May 6, 2020 by Grace 9 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about absolutely SCRUMPTIOUS Indian Butter Chicken!

Indian Butter chicken in balti bowls with a naan bread on a white plate

I’m SUPER EXCITED to share one of my ABSOLUTE FAVORITE recipes with you!

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Chicken Biryani Made Simple!

March 31, 2020 by Grace Leave a Comment

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Chicken Biryani — **My incredible biryani masterpiece!**

I LOVE rice. So it should not come as a surprise that Biryani, an Indian mixed rice dish made with basmati rice, is one of my absolute favorite foods!

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Spicy Eggplant Chutney

November 28, 2019 by Grace Leave a Comment

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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants. Therefore he made use of one of those along with an Italian eggplant and the result?

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

HOT HOT HOT SPICY SPICY SPICY

Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa’s. It states on the package that it is the hottest chile in the world!

The ghost chile is rated at more than 1 MILLION SHU’s, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.

I can see that there are a couple of chilis that are higher on the Scoville scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn’t matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!

If that’s not enough, we are also using a bit of a hot sauce called “The End,” which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman’s Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂

Spicy Eggplant Chutney The End Hot Sauce

This is part of their product description of The End: “You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in.” LOL

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

I hope I haven’t put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Spicy Eggplant Chutney hot pepper paste and garlic

Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Cheers!

Grace

Spicy Eggplant Chutney

STEVE STEWART

This HOT chutney is the perfect accompaniment to poppadoms! This amazing condiment contains some pretty hot peppers, but you can tone it down by using other peppers lower on the Scoville Scale. It's absolutely delicious!!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Condiment

Cuisine Indian

Servings 15 people as a condiment

Ingredients

18 oz eggplant we used one Italian and one Japanese White
1 tbsp salt
1 tsp mustard seeds
1/2 ts black pepper
4 cloves minced garlic
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 each Bhut Jolokia (Ghost Pepper) dried seed pods – leave out or reduce for a milder chutney
1/2 ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
1 ts hot chili powder
2 tbsp vegetable oil
1 tsp turmeric
4 tbsp apple cider vinegar
3 tbsp brown sugar

Instructions

Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.

Keyword Chutney, spicy condiment

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Basmati Rice – 1000 Foods to Eat Project

June 4, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Basmati Rice, one of the foods in my 1,000 Foods To Eat Project!

Basmati rice is my favorite rice. Highly aromatic, it is a rice that is grown in the foothills of the Himalayas. Anything so exotic gets my vote!

Basmati – The King of Rice

There are thousands of types of rices in the world, so what makes basmati rice so different and special? Here are a few characteristics to consider:

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Keema do Pyaza

May 29, 2019 by Grace Leave a Comment

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India is on my priority list of places to visit. I WILL make it there someday! The sights, the tastes, the smells, the colors…India is an amazing place and if I could just go there and eat my way through I’d be happy. 🙂

I adore Indian food, and first discovered it while living in England. This Keema do Pyaza recipe is one of my favorites. Keema do Pyaza is a delicious spiced lamb mince simmered with tomatoes and yogurt…a perfect combination. 🙂 This dish cooks up quickly and has a huge depth of flavor due to the spices used: turmeric, coriander, cumin, cayenne, salt, garlic, and ginger.

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Indian Spiced Green Lentils

April 6, 2019 by Grace Leave a Comment

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I was first introduced to Indian food when I was living in Birmingham, England. The British have long had a love affair with curries, and I was totally hooked after my first bite.

Although I had dined on meat curries such as chicken tikka masala and chicken vindaloo for awhile, it took me a few years before I developed an appreciation for Indian vegetarian fare. In fact, India has the world’s largest number of vegetarians, and consequently some of the most mouthwatering vegetarian dishes!

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