Kitty Prasad | The Indian SCENE
Plated

Recipe: Chole with onion garnish

This low-maintenance chickpea curry works as an entree, or as a delicious side dish. Ingredients: 1 can chickpeas, rinsed and drained 2 tablespoons Badshah chana masala spice blend, roasted 1 teaspoon pomegranate powder 1 tablespoon butter 1 teaspoon oil ½ teaspoon salt ½ teaspoon rock salt ½ teaspoon cayenne 2 to 3 green chilies 1

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Plated

Recipe: Bhindi masala

Ingredients 2 lbs cut or whole okra 1 medium onion, thinly sliced 3 tablespoons oil ½ teaspoon turmeric ½ teaspoon roasted coriander powder ½ teaspoon roasted cumin powder ½ teaspoon cayenne pepper ½ teaspoon roasted fennel powder ½ teaspoon rock salt, ½ teaspoon salt 1 tablespoon lemon juice A few sprigs of cilantro, diced for

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Plated

Recipe: Cilantro-mint chutney

Whip up this cilantro-mint chutney in just a few minutes, and serve with any Indian snack or sandwich. Ingredients 2 bunches of cilantro 1 small bunch of mint 1 jalapeño 1 clove garlic ½ ginger 1 medium onion 3 Tbsp. lemon juice ½ tsp. salt Directions: Wash, drain, and clean cilantro. Chop cilantro. Chop jalapeño.

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Plated

Recipe: Chole

Serve this spicy chickpea dish with a side of paratha. Ingredients 1 can chickpeas, washed and drained 2 tablespoons Badshah channa masala, roasted 1 teaspoon pomegranate powder 1 tablespoon butter 1 teaspoon oil ½ teaspoon salt ½ teaspoon rock salt ½ teaspoon cayenne 2 to 3 green chilies 1 teaspoon chopped ginger Onion slice for

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Plated

Recipe: Navratan korma

Navratan means “nine gems.” This creamy, decadent dish gets its name from the nine different vegetables used in it. Ingredients: 1 cup frozen cut green beans 1 cup frozen carrots and peas 1 cup frozen cauliflower florets 1 medium potato, boiled, peeled and cut into chunks ¼ cup sautéed, onions 2 teaspoon sautéed, garlic 2

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Plated

Recipe: Aloo gobi

Ingredients 1 head cauliflower cut into florets 2 Idaho boiled potatoes, peeled and cut into chunks 2 tablespoons oil 1 teaspoon butter ½ teaspoon cumin seeds ½ teaspoon fenugreek seeds 1 tablespoon sautéed ginger 1-2 green chilies diced 2 tablespoons cooked tomatoes 1 teaspoon turmeric 1 teaspoon cayenne (optional) 1 teaspoon salt For garnish: a

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Plated

Recipe: Spinach and onion pakora

Serve these crispy fritters with cilantro and tamarind chutneys. Ingredients 2 cups gram flour (besan) 2 packets frozen chopped spinach, thawed ½ teaspoon garlic, sautéed ½ teaspoon ginger 2 medium onions, diced ½ teaspoon baking soda ¼ teaspoon turmeric 3-4 jalapeños, diced 1 teaspoon salt ½ cup kasoori methi (dried fenugreek leaves) 1 tablespoon roasted

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Plated

Recipe: Kulfi

Ingredients: 1 can condensed 1 can evaporated milk 1 pint heavy whipping cream ¼ cup almonds ¼ cup pistachio 2-3 strands saffron 1 slice white bread Directions: Blend the almonds, pistachio and saffron into a powder. Add the slice of bread and blend. Add the liquids and blend thoroughly. Pour the blend into popsicle cups

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Plated

Recipe: Imli chutney

Enjoy this sweet and sour tamarind-date sauce with just about anything. Ingredients 2 cups of dates 1 cup of tamarind pulp ½ cup sugar ½ teaspoon ginger powder ½ teaspoon cayenne pepper 1 level teaspoon Salt Pinch of asafoetida Preparation Blend all ingredients in blender until it becomes a pulp-like substance. Boil the ingredients in

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Plated

Recipe: Missi roti

This Punjabi specialty pairs perfectly with chutney or mango pickle. Ingredients 3 cups left-over cooked lentils 3 cups wheat flour ¼ cup oil 1 medium onion, peeled and diced 3-4 green chilies, diced ½ cup cilantro, diced 1 teaspoon roasted coriander powder ¼ teaspoon turmeric ½ teaspoon Rock salt 1 teaspoon mango powder 1 teaspoon

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