The East-Indian vindaloo masala is very versatile and can be used to make curries using chicken, beef, pork or fish. Here we use it to make vindaloo pork sausages. The marinade itself is simple and easy to make. The sausage will keep in the fridge for a year or more.
A simple and easy chawli curry that’s very traditional and authentic to East Indian cooking. Black-eyed beans cooked with onions, tomatoes, and tamarind in traditional frithad masala. Today we make it with beans but chicken, mutton or beef is very popular too.
These potato chops are an East-Indian classic appetizer or side dish. Seasoned mashed potato is wrapped around cooked minced beef before being pan-fried to golden. A surprisingly simple and easy recipe to make with a few extra steps that are definitely worth the effort.
There are a lot of mango pickle recipes however this is the traditional mango pickle recipe made by the east Indians. It is easy and has a pungent flavor with a burst of spices
Botte Masala is the essence of east Indian cooking. It is the reason why east Indian gravy’s have all the flavor and color. It is made with a list of spices which are dried, roasted and then pounded. It is quite a process but totally worth the effort
Chicken pulao is an easy east Indian rice recipe which has some veggies and is flavored with spices. Easy to make and hassle-free, this chicken pulao is perfect when you’re in a mood to enjoy some traditional lunch. Feels just right when served with some pickle and papad