Indian recipes Archives

Dhal recipes

Akni with tomato-and-onion salad and dhay

2 hours

Curry recipes

Rasmalai

30 minutes, plus 2 hours chilling time

Carrot recipes

Spicy lanterns

10 minutes

Spicy lanterns

Serves Makes approx. 15

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

750 g flour
¼ t baking powder
3 T ghee or butter
1 t nigella seeds (or black sesame seeds)
1 small green chilli, seeded and minced (optional)
2 T cold water
vegetable oil, for frying

Method

1. Sift the flour and baking powder into a large bowl. Rub in the ghee until the mixture resembles fine breadcrumbs. Add the nigella seeds and chilli and mix.

2. Add the water (more if necessary) and mix to form a firm dough. Flour your counter well, then roll out to a thickness of 0.25 mm.

3. Cut the dough into 10 x 6 cm rectangles. Make 5 lengthways slits into each piece, keeping both ends intact. Roll the rectangle so that the ends meet, then pinch the tops to seal. Fry in batches in the oil in a deep pan until crisp and golden, submerging as you would for chips. Serve immediately on their own or with dipping sauce.

Find more Diwali recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana

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Tomato-and-dhal soup

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Akni with tomato-and-onion salad and dhay

Dhal curry

Tandoori-style chicken

Rasmalai

Carrot halwa (gajar ka halwa)

Paneer masala curry

Kulfi

Poli with fresh coconut

Burfi panna cotta

Spicy lanterns

Spicy lanterns

Ingredients

Method