Indian recipes Archives

Curry recipes

Paneer tikka masala

30 minutes

Afternoon tea

Easy chai latte

15 minutes

Diwali recipes

Phirni

20 minutes

Indian recipes

Paneer with spinach-yoghurt sauce

20 minutes

Diwali recipes

Chicken-and-dhania samoosas

25 minutes

Corn recipes

Corn-and-potato curry

20 minutes

Brinjal recipes

Vindaloo prawns

30 minutes

Butternut recipes

Chickpea kofta korma

45 minutes

Diwali recipes

Mielie meal roti

30 minutes

Biscuit recipes

Nankhatai

Diwali recipes

Gulab Jamun with coconut

30 minutes

Diwali recipes

Chana magaj with pistachios

30 minutes

Chana magaj with pistachios

Serves Makes 9 squares

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

500 g ghee
500 g chickpea flour
500 g icing sugar
100 g roasted, unsalted pistachios, ground
275 g full-cream milk powder
3 t freshly ground cardamom
150 g pistachios, for topping

Method

1. Line a 23 cm square cake tin with baking paper and set aside.

2. Place the ghee and chickpea flour into a large nonstick pan over a medium heat and braise until golden brown, about 15 minutes.

3. Remove from the heat and mix in the icing sugar, ground pistachios and milk powder. Return to the heat and stir continually until it turns a deep caramel colour.

4. Remove from the heat and mix in the cardamom. Press the mixture into the cake tin, top with the pistachios and chill to set.

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Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Paneer tikka masala

Easy chai latte

Phirni

Paneer with spinach-yoghurt sauce

Chicken-and-dhania samoosas

Corn-and-potato curry

Vindaloo prawns

Chickpea kofta korma

Mielie meal roti

Nankhatai

Gulab Jamun with coconut

Chana magaj with pistachios

Chana magaj with pistachios

Ingredients

Method