If a single word describes Indian food, it's spice. Food from the land of spices is incredibly flavorful yet healthy because of its use of herbs and spice for flavor. If you're new to Indian cooking, youll want to start by experimenting with spice mixes.Garam Masala Spice Blend by Vicky Bhogal
1. Homemade Garam Masala Spice Blend
Garam Masala is one of the most important Indian spice blends and is absolutely indispensable. It is vital to have a good quality one rather than shop bought varieties which often contain turmeric as a filler ingredients. It is much better to make your own so you know exactly what has gone into it and you can tailor it to suit. Warming, packed with flavor, and absolutely delicious in so many different recipes including Vicky's garam masala scrambled eggs.
2. Warming Keema Minced Lamb with Garam Masala & Cinnamon
This keema minced lamb is absolutely perfect for the cold winter months to warm you up with its lightly spiced and complex flavors. Traditionally the peas are added to give the dish a wonderful sweetness, but you can make it plain or add what you prefer, such as diced peppers, sweetcorn or mushrooms. Fresh, hot, and quick, it is an easy supper and the leftovers are also great on top of a steaming, buttery, baked potato. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favorite family recipes, to really get you cooking like Mummyji.
3. Aloo Tikki: Spicy Bite-Sized Potato Snacks
These wonderful little potato aloo tikki are packed full of punchy flavors of cumin, garam masala, and red chili flakes. Quick and easy to make, and absolutely perfect for a dinner party or summer time BBQ. Why not serve them with Vicky's delicious tamarind chutney for a really special treat. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favorite family recipes, to really get you cooking like Mummyji.
4. Sizzling Stir Fried Lamb Karahi
This sizzling stir fried lamb is cooked on the roadsides in Punjab and what is now Pakistan; fast and furious and just exploding with mouthwatering, robust, gutsy flavor. It is cooked in a karahi, which is a traditional Indian pan giving it its delicious and complex flavors, but a frying pan or wok will work equally well. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favorite family recipes, to really get you cooking like Mummyji.
5. How To Make An Indian PANI for Pani Puri
An all time favorite in the chaat category is Pani Puri (aka Gol Guppas or Puchkaas). You can’t have Puri without the Pani. It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it’s a burst of different levels of unbelieveable flavor. A lot of the ingredients are to taste and you can make it spicer or milder. After a round of Pani with the Puris, make sure you have some pani by itself – absolute bliss!
6. Indian Vegetarian Korma
Vegetable Korma is a very mild yet flavorful Mughlai dish. Korma is traditionally meat or vegetables cooked with onions in a creamy yogurt sauce. Try this recipe for a healthy version of the well known favorite.
7. Seitan and Vegetable Curry
Whether you are a newly converted vegetarian or born vegetarian looking for a great source for protein, Seitan (Say-tan) provides yet another option to your meal planning. Made from Vital Wheat Gluten, this completely vegetarian item has the texture, and depending on the flavoring, the taste of meat. Try this versatile Seitan recipe for curries, stir-frys, grilling…the options are endless.
8. Coriander Tandoori Chicken
This delicious Tandoori Chicken recipe uses a classic, vibrant Indian marinade that can be incorporated into many other dishes! Come join Vicky Bhogal in this Grokker Premium Video as she introduces you to her favourite family recipes.
9. Coconut Fish Dream
This is a totally delicious and versatile sauce, which is similar to, but simpler than a qurma (or korma) sauce (as there are no white poppy seeds or nuts) which you can use for fish, vegetables, chicken, prawns or any seafood really. It is also wonderful with crayfish, clams or lobster! Qurmas were introduced to India by the Mughal Empire, who loved adding a luxurious creaminess to their savoury sauces, and indeed, this can be made with single or double cream, but Vicky uses coconut milk because it makes it unctuous and delicious! Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favourite family recipes, to really get you cooking like Mummyji.
10. Comforting and Rustic Dhal
This dhal or lentil dish is earthy and wholesome. Even when your cooking on a budget, Indian food allows you to eat nutritiously without compromising on flavor, and this dhal is no exception. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favourite family recipes, to really get you cooking like Mummyji.