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Nepalese chicken momos | “A momo is a Chinese-inspired dumpling that has made its way to India from Nepal. I have been obsessed by momo ever since I watched a Nepalese lady knock up a healthy, delicious dinner for herself in 15 minutes. I learned how to make them years later and have never looked back. You don’t have to have years of dumpling making experience to make them so give them a try; I guarantee you will love the results. These are delicious, healthy and although they might seem…

Nepalese chicken momos

Nepalese chicken momos | “A momo is a Chinese-inspired dumpling that has made its way to India from Nepal. I have been obsessed by momo ever since I watched a Nepalese lady knock up a healthy, delicious dinner for herself in 15 minutes. I learned how to make them years later and have never looked back. You don’t have to have years of dumpling making experience to make them so give them a try; I guarantee you will love the results. These are delicious, healthy and although they might seem…

Heavenly slow cooked lamb in a rich madras curry with spicy potatoes. A perfect Saturday night.

Lamb madras with bombay potatoes

Heavenly slow cooked lamb in a rich madras curry with spicy potatoes. A perfect Saturday night.

Home-made parantha | “These flat breads are absolutely delicious, they are flaky and slightly crisp. They can be plain, or cooked with a spice or flavour or even stuffed with a vegetable before they are cooked. My two favourite types are below but you can add any flavourings you like. You can make them with vegetable oil, butter or ghee- needless to say the butter and ghee ones have more flavour but the ones made with oil are also delicious.” Anjum Anand, Anjum's Australian Spice Stories

Home-made parantha

Home-made parantha | “These flat breads are absolutely delicious, they are flaky and slightly crisp. They can be plain, or cooked with a spice or flavour or even stuffed with a vegetable before they are cooked. My two favourite types are below but you can add any flavourings you like. You can make them with vegetable oil, butter or ghee- needless to say the butter and ghee ones have more flavour but the ones made with oil are also delicious.” Anjum Anand, Anjum's Australian Spice Stories

River mint soil and homemade haloumi | "Haloumi is a semi-hard cheese originating from Cyprus. It is traditionally made using sheep or goat's milk, though it can be made from cow's milk quite successfully. You’ll need a digital thermometer to give quick accurate readings when making the haloumi and while it does make a reasonable quantity, the cheese will keep refrigerated in the brine for several months. While I foraged for the wild river mint myself, it’s really important to know exactly…

River mint soil and homemade haloumi

River mint soil and homemade haloumi | "Haloumi is a semi-hard cheese originating from Cyprus. It is traditionally made using sheep or goat's milk, though it can be made from cow's milk quite successfully. You’ll need a digital thermometer to give quick accurate readings when making the haloumi and while it does make a reasonable quantity, the cheese will keep refrigerated in the brine for several months. While I foraged for the wild river mint myself, it’s really important to know exactly…

Clams with ham and sherry (almejas con jamon y jerez)

Clams with ham and sherry (almejas con jamon y jerez)

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