Sweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
A new country every day, from every cuisine on the site.
A hot, chunky relish of blended red bullet chillies cooked with raw mango, green peppers, vinegar and tomato ketchup, after a tempering of sesame, cumin and split coriander seeds. It's sweet, sour and very spicy. Serve a little with farsan, thepla or sandwiches; it keeps for weeks in the fridge.
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
A cool, creamy chutney of finely grated fresh coconut mixed with yogurt, a little chilli paste, lemon and fresh coriander. It's mildly sweet and gently spicy, and needs no cooking. Serve it with idli, dhosa, bhajias or any savoury snack.
A thick, sweet-sour chutney of grated raw mango and jaggery, blended with crunchy fafadia gathia, cumin and red chilli. It's tangy and spicy, with a hint of sweetness, and is the traditional partner for dal kachori. It also goes well with samosas and other fried snacks.
A creamy, tangy chutney made by soaking crunchy fafadia gathia in yogurt and blending it smooth, then spicing it with red chilli. The gram-flour gathia thickens the yogurt and gives it a gentle, savoury flavour. It is the classic dip for chandu bhajiya, and good with any fried farsan.
Golden home-made croutons tossed with coriander, celery and black pepper, served on a warm salad of sweet corn, onion and toasted almonds with a squeeze of lemon. Day-old bread makes the crispest croutons. Add them just before serving so they stay crunchy.
A tropical salad of julienned mango, cucumber and cabbage with thin slices of fresh coconut and toasted pumpkin seeds. The dressing is sweet and hot with chilli flakes and parsley. Choose firm, semi-ripe mangoes so the strips hold their shape, and add them at the last minute.
A crunchy salad of golden fried almonds, roasted pumpkin seeds, cherry tomatoes, cucumber, celery and apple, with plenty of spring onion and coriander. The dressing is simply lemon juice, sugar and salt, so the fresh flavours shine. Serve it cold with crusty bread.
Raw cauliflower florets marinated in a little oil and vinegar, then mixed with sweet dates, banana, crisp red apples and celery on crunchy salad leaves. It is served with a creamy orange and mustard yogurt dressing. The mix of sweet, crunchy and tangy makes it a refreshing side for a summer lunch.
A smooth, cooling green chutney of fresh mint, coriander and green chillies blended into yogurt with a dash of vinegar. It's the classic partner for tikka, kebabs, samosas and pakoras, and also good drizzled over chaat.
A creamy, sweet-and-tangy raita of chilled yogurt with banana, grated cucumber and pepper, spiced with mustard, cumin and a little chilli. It's cooling next to spicy food: serve it with biryani or dhosa ladoo. For a festive version, add finely chopped apple and pomegranate seeds.
All the flavours of a Greek salad in a chunky dip: crumbled feta, chopped olives, tomato and spring onions, bound with garlicky olive oil and lemon. Serve it chilled with salted crackers, pitta bread or crisp vegetables.
A smooth, glossy red chilli sauce of salted fresh red chillies blended with tomato sauce, vinegar, garlic and jaggery. Salting the chillies overnight softens them and takes off some of the rawness. It keeps for weeks in a glass jar in the fridge and goes with spring rolls, samosas and noodles.
Crisp-tender snow peas, baby carrots and baby corn are boiled briefly, then mixed with quickly stir-fried courgettes, peppers and spring onions. Everything is tossed in a zingy dressing of chives, parsley, coriander, lemon and plenty of garlic. It is a warm salad that makes a light meal on its own.
Sliced tomatoes, creamy avocado and spring onions in a honey, mustard and red wine vinegar dressing, with tortilla chips stirred in at the end for crunch. It is a quick, Mexican-style side for parties and barbecues. Add the chips just before serving and eat it straight away, before they soften.
Carrots, turnips, three colours of pepper, cucumber, onion and tomato cut into fine matchsticks and spiced with chilli, lemon and coriander. A sizzling dressing of hot oil with cumin, mustard and sesame seeds is poured over at the table. It is crunchy and bright, and should be eaten as soon as it's dressed.
Crisp mixed lettuce with creamy avocado, juicy orange segments, cubes of feta and roasted nuts, dressed with olive oil, lemon and herbs and finished with grated parmesan. It's a quick, elegant salad for a dinner party or a light lunch. Toss the avocado in lemon juice first so it stays green.
A very hot, deep-red paste of garlic, red chilli powder and roasted cumin with lemon juice and a little jaggery. Just a little adds a punch to bhel, sev puri, dabeli, vada pav and sandwiches. It keeps for a couple of weeks in a jar in the fridge.
Showing 18 of 8,120 recipes
Show more recipesPage 889 of 903
Indian
Italian
Spanish
American
Japanese
Chinese
Korean
Mexican
Persian
Greek
