Recipes

Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)

Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)

Deliciously spiced chicken livers with fennel and black pepper, served in a creamy sauce with a sprinkle of fresh coriander. Perfect as a first course or on toast for a snack.
Couverts8 servings
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Equipment

  • Small bowl
  • Wok or frying pan
  • slotted spoon

Ingredients

Instructions

  • In a small bowl, mix the turmeric, cumin, coriander, chili powder, and mustard with 2 tablespoons of water to make a spice paste.
  • Set aside.
  • Heat 1 tablespoon of oil in a wok or frying pan over high heat.
  • Once hot, add the fennel seeds, curry leaves, and garlic.
  • Stir and fry until the garlic turns golden.
  • Add the chicken livers and sprinkle with ½ teaspoon salt and freshly ground black pepper.
  • Stir and toss for 3–4 minutes, or until nicely browned.
  • Remove the livers with a slotted spoon and place them in a serving dish or bowl.
  • Add the prepared spice paste to the pan and stir for about 15 seconds.
  • Pour in the cream and a light sprinkle of salt.
  • Stir for 30–60 seconds until the cream slightly reduces.
  • Pour the sauce over the chicken livers and sprinkle with the green coriander.
  • Serve immediately.

Video

Notes & Wine Advice

Serving Tip:
Serve the chicken livers on toast for a snack or as a first course. They also go well with a simple green salad or steamed vegetables for a full meal.
Wine Advice:
Pair with a light red wine, such as Pinot Noir, or a crisp white wine like Sauvignon Blanc to balance the richness of the dish.

Nutrition values

Calories: 220 kcal | koolhydraten: 5 g | Eiwitten: 20 g | Vet: 14 g | Suiker: 2 g
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Course; Chicken / Main Course / Starters
Cuisine; India
Diets; Gluten-Free

Spiced Chicken Bites

Spiced Chicken Bites

These spiced chicken cubes are flavorful and versatile, perfect for serving as appetizers, adding to salads, or enjoying as a main course.
Couverts8 servings
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Equipment

  • Baking dish
  • Wok or large non-stick frying pan
  • Mixing bowl
  • greaseproof paper

Ingredients

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut each chicken breast piece into thirds lengthways, and then crossways into 2–2½ cm (¾–1 inch) segments.
  • Place in a bowl.
  • Add the black pepper, turmeric, chili powder, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of oil to the bowl.
  • Mix well and set aside for at least 10 minutes to marinate.
  • Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
  • Once the oil is very hot, add the marinated chicken pieces.
  • Stir and fry quickly until the chicken is lightly browned or turns opaque on the outside.
  • Transfer the chicken pieces to a baking dish, then cover loosely with lightly oiled greaseproof paper that sits directly on the chicken pieces.
  • Bake for 8–10 minutes, or until the chicken pieces are cooked through.
  • If not eating immediately, remove the chicken from the hot baking dish to prevent drying out.

Notes & Wine Advice

Serving Tip:
Serve the chicken bites with dipping sauces such as yogurt-based dips or chutneys, or add them to a salad for a flavorful, protein-packed meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a refreshing sparkling wine for a perfect appetizer pairing.

Nutrition values

Calories: 180 kcal | koolhydraten: 2 g | Eiwitten: 26 g | Vet: 8 g | Suiker: 1 g
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Course; Appetizer / Chicken / Main Course
Cuisine; India / International / Global

Garlic and Chilli Prawns

Garlic and Chilli Prawns

These spicy and aromatic prawns with garlic and chillies are cooked to perfection in a stir-fry, making them an ideal appetizer or main dish.
Couverts8 servings
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Equipment

  • Wok or large frying pan
  • Bowl
  • spoon

Ingredients

Instructions

  • Put the prawns in a bowl and sprinkle with turmeric and chili powder.
  • Rub the spices evenly over the prawns.
  • Heat the vegetable oil in a wok or large frying pan over high heat.
  • When the oil is very hot, add the mustard seeds.
  • As soon as the seeds begin to pop (this takes just a few seconds), add the chopped garlic.
  • Stir until the garlic turns golden.
  • Add the finely chopped green chili and stir for a moment.
  • Add the prawns and stir-fry them over high heat until they turn opaque, about 2–3 minutes.
  • Sprinkle with salt and toss the prawns to coat evenly.
  • Finally, sprinkle with chopped fresh coriander or parsley, toss again, and serve immediately.

Notes & Wine Advice

Serving Tip:
Serve as a cocktail snack with toothpicks or alongside steamed rice for a quick and delicious main course.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the spicy and garlicky flavors.

Nutrition values

Calories: 140 kcal | koolhydraten: 2 g | Eiwitten: 26 g | Vet: 4 g | Suiker: 1 g
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Course; Appetizer / Fish / Main Course
Cuisine; India / International / Global

Spicy Vegetable Pakoris

Spicy Vegetable Pakoris

These crispy, spicy vegetable fritters (pakoris) are perfect as a snack or appetizer, paired with a tangy tamarind chutney for the ultimate flavor experience.
Couverts8 servings
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Equipment

  • Wok or karhai (deep-frying pan)
  • Mixing bowl
  • slotted spoon
  • kitchen paper

Ingredients

Instructions

  • To make the batter, sift the chickpea flour into a mixing bowl.
  • Gradually mix in about 200 ml (7 fl oz) water until the batter is thick enough to coat the vegetables.
  • Add the salt, turmeric, cumin, bicarbonate of soda, black pepper, and cayenne pepper (if using) to the batter, and mix well.
  • Cut the potatoes into thin rounds, about 1 mm (â…› inch) thick, and immerse them in a bowl of cold water to prevent browning.
  • Pour enough oil into a wok, karhai, or other deep-frying pan to give a 6–7.
  • 5 cm (2½–3 inch) depth in the middle.
  • Heat the oil over low to medium heat until it’s hot but not smoking.
  • Take a few potato slices at a time, wipe them dry, and dip them in the batter.
  • Drop them into the hot oil in a single layer.
  • Fry the pakoris slowly for 7–10 minutes on each side until golden brown and cooked through.
  • Remove them with a slotted spoon and drain on kitchen paper.
  • Sprinkle with salt and freshly ground black pepper.
  • Keep the cooked pakoris hot while frying the remaining batches in the same way.
  • Serve the pakoris while they are crisp and hot, with Plain Tamarind Chutney as a dip.

Notes & Wine Advice

Serving Tip:
Serve with a side of crisp salad or as an appetizer with drinks for a deliciously spicy snack.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the pakoris.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 12 g | Suiker: 3 g
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Course; Side Dish / Snack / Starters
Cuisine; India
Diets; Vegetarian

Sour Spiced Potatoes (Khatte Aloo)

Sour Spiced Potatoes (Khatte Aloo)

These tangy, spiced potatoes (Khatte Aloo) are a popular street-side snack in North India, perfect as an appetizer or served with drinks.
Couverts12 servings
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • Knife

Ingredients

Instructions

  • Peel the cooled potatoes and dice them into 1 cm (½ inch) cubes.
  • Place in a large bowl.
  • Add the salt, lemon juice, ground roasted cumin, black pepper, cayenne pepper, and chopped coriander.
  • Mix well to combine all the flavors.
  • Check and adjust the salt and lemon juice to your taste.
  • Serve the spiced potatoes on a platter, accompanied by toothpicks.
  • They are perfect with drinks as a snack.

Notes & Wine Advice

Serving Tip:
These potatoes are perfect for serving as an appetizer or alongside drinks at a party or picnic.
Wine Advice:
Pair with a crisp, refreshing white wine such as Sauvignon Blanc or a light beer to balance the tangy flavors.

Nutrition values

Calories: 70 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 0.5 g | Suiker: 1 g
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Course; Side Dish / Snack / Vegetables
Cuisine; India
Diets; Vegetarian

Onion Fritters

Onion Fritters

Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.
Couverts6 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Break the egg into a bowl and beat well.
  • Add 4 tablespoons water and the lemon juice.
  • Mix, add all the chickpea flour and mix well with a whisk.
  • Put in the salt, chilli powder, garam masala, cumin seeds, ground cumin, turmeric, green chilli and green coriander.
  • Mix well and set aside for at least 10 minutes or longer.
  • Mix again with a whisk.
  • The batter should be of a droppable consistency.
  • Put the oil for deep-frying in a wok or deep fryer and set over medium heat.
  • You should have at least 7.5cm (3in) oil in the centre of the wok.
  • When hot, put the onions into the batter and mix. (This should always be done just before frying.)
  • Remove heaped teaspoons of the batter and drop it into the hot oil.
  • Use up all the batter this way.
  • Stir and fry the fritters for 7–8 minutes or until they are a golden red.
  • Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Notes & Wine Advice

Serve the fritters hot, as soon as they are made.
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Course; Side Dish / Snack / Starters
Cuisine; India

Crispy Pappadums

Crispy Pappadums

Crispy, flavorful pappadums are a perfect snack or appetizer, quickly fried to golden perfection and served with drinks at any occasion.
Couverts8 servings
Deel op Facebook Print Recipe

Equipment

  • 25 cm (10 inch) frying pan
  • slotted spoon
  • Large platter lined with kitchen paper

Ingredients

Instructions

  • Heat the oil in a frying pan over medium heat.
  • Once hot, add one pappadum to the oil.
  • It should sizzle and expand immediately.
  • If it doesn’t, your oil isn’t hot enough.
  • Turn the pappadum over, leave it for a few seconds, and remove it with a slotted spoon.
  • Place it on a platter lined with paper towels to drain excess oil.
  • Continue frying the remaining pappadums one at a time, ensuring the oil is hot enough for each one.
  • If the pappadums start to brown too quickly, reduce the heat as the oil is too hot.
  • Serve warm or at room temperature with drinks.

Notes & Wine Advice

Serving Tip:
Serve with chutneys or dips as a flavorful snack or appetizer for a cocktail party.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the crispy texture and light spiciness of the pappadums.

Nutrition values

Calories: 45 kcal | koolhydraten: 8 g | Eiwitten: 1 g | Vet: 2 g | Suiker: 0 g
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Course; Appetizer / Snack / Starters
Cuisine; India
Diets; Vegetarian

Slow Cooker BBQ Shredded Pork

Slow Cooker BBQ Shredded Pork

This easy slow-cooked BBQ shredded pork is perfect for sandwiches, tacos, or enchiladas. Its versatility and rich flavor make it a crowd-pleaser.
Couverts4 servings
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Equipment

  • 3-quart Crock-Pot
  • spoon
  • 2 forks

Ingredients

Instructions

  • In a 3-quart Crock-Pot, combine the chopped onions, minced garlic, minced jalapeño pepper, taco sauce, barbecue sauce, and chili powder.
  • Sprinkle the pork roast with salt and pepper, then place it into the Crock-Pot on top of the sauce mixture.
  • Cover and cook on low for 8–10 hours, or until the pork is very tender.
  • Remove the pork from the Crock-Pot and shred it using two forks.
  • Return the shredded pork to the Crock-Pot, stir to combine, and cook on high for an additional 30 minutes.
  • Serve the shredded pork over rice, or with warmed corn or flour tortillas, and guacamole for added flavor.

Notes & Wine Advice

Serving Tip:
For a quick meal, serve the shredded pork in soft tortillas with fresh toppings like cilantro, lime, and avocado.
Wine Advice:
Pair with a medium-bodied red wine, such as Zinfandel, or a cold beer to balance the BBQ flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 20 g | Eiwitten: 35 g | Vet: 15 g | Natrium: 765.56 mg | Suiker: 6 g
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Course; Barbecue / Crockpot / Slowcooker / Pork
Cuisine; American

Classic Deviled Eggs

Classic Deviled Eggs

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water.
  • Then increase the heat back to high and set a timer for 14 minutes.
  • While the eggs are boiling prepare an ice water bath and set aside.
  • After 14 minutes, remove the eggs from the water and place in the ice water bath.
  • Once the eggs have cooled completely, peel them and slice in half lengthwise.
  • Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper.
  • Stir everything together until it’s smooth.
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
  • Sprinkle on paprika for garnish.
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Course; Appetizer
Diets; Gluten-Free