Tag Archives: India

Homemade Paneer in 30 Minutes

January 28, 2016

Don’t you love Paneer Tikka Masala, Palak Paneer or Paneer Butter Masala? Well, I do! Ever since I traveled to India a couple of years ago, cravings for the mentioned dishes seem to occur more often. The key ingredient in all these dishes is the cheese: Paneer. Paneer is a type of a no-salt-added Indian fresh cheese that requires no ageing or culturing, thus it is very easy to make… continue reading »

Masala Chai – Indian Spiced Milk Tea

January 5, 2016

When I traveled to India a couple of years ago, I got in touch with masala chai. In India, “masala” is a mix of spices and “chai” means tea. Of course, I’ve known this kind of spiced milk tea before my trip to India, but I’ve never really been a fan of these intense smelling tea bags that are widely available in supermarkets and neither of their result. In India, I… continue reading »

Easy no-yeast Naan

September 10, 2014

This is not only a quick and easy recipe for the most delicious Indian flatbread, but also makes the softest, fluffiest Naan you can imagine. There is no yeast involved, so that’s why you don’t have a long, annoying resting-time, waiting for the dough to rise.   I have to admit, I am a little obsessed with flatbread. Nearly as much as I am with burger buns or pancakes. I… continue reading »

Red Lentil Dhal

September 7, 2014

When we first visited India, Dhal already became our absolute favorite dish. Or Naan. No Dhal! Both!! David an I are still arguing about that. Until we eat Thai Food, then Thai is our favorite again… In India, Dhal is very versatile: It can be on the soupy side or rather creamy. It can be very spicy or mild. It can be made with all sorts of lentils, yellow, brown or red… continue reading »

Cherry Chutney

August 5, 2014

The other day, I was flipping through the USA Cookbook from author Sheila Lukins, when the Bing Cherry Chutney caught my eye. As most of the times, I ended up adapting the recipe so much, that it had nothing to do with the original at all. Sorry Sheila. For this recipe, I used dark-red sweetheart cherries. They were easy to pit and worked great in this Chutney. When freshly made… continue reading »