South Asian Cuisine

South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arab countries.

Aam Ka Achar – Mango Pickle

Learn how to make Aam ka Achaar using our easy to make homemade mango pickle recipe. Aam ka Achaar tastes great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas (Indian bread) and yoghurt.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/condiment/mango-pickle-aam-ka-achaar/

Aam Papad – Mango Fruit Leather

Aam Papad is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/aam-papad-mango-fruit-leather/

Akuri – Parsi Style Seasoned Scrambled Eggs

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chillies, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/akuri-parsi-style-seasoned-scrambled-eggs/

Aloo Dum – Potato Curry

This is an exotic delicious main dish or it can be used as a side dish. Just the smell of Aloo Dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-dum-potato-curry/

Aloo Gobi – Potato and Cauliflower

Aloo gobi is a dry Indian, Nepali and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in colour, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gobi-potato-and-cauliflower/

Aloo Gosht – Beef and Potato Stew

This is classic winter comfort food – it’s easy to throw together and will make the house smell wonderful as it simmers, and the warm spices make it a welcome alternative to an everyday beef stew. It’s not exactly a weeknight dish since it has to simmer for a bit, but a pot is great on Friday and it’s even better over the next couple days of the weekend. Feel free to throw in some extra veggies like carrots or chopped spinach!

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gosht-beef-and-potato-stew/

Aloo Gosht – Lamb and Potato Stew

Aloo gosht (Urdu: آلو گوشت‎) is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-gosht-lamb-and-potato-stew/

Aloo Paratha – Potato Stuffed Paratha

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/potato/aloo-paratha-potato-stuffed-paratha/

Aloo Posto – Bengali Potatoes with Poppy Seeds

Potatoes sauteed in a thick coating of poppy seeds is a signature dish from Bengali cuisine.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetarian_/aloo-posto-bengali-potatoes-with-poppy-seeds/

Aloo Tikki – Potato Cutlet

Aloo Tikki is a common snack in northern parts of India. When being served with chana masala, it’s a complete meal in itself where as with tomato sauce,it can be a delicious snack! Aloo tikki is spiced potato mash, fried and then served hot. So, to prepare the spice mix, which invariably decides the flavour and taste of tikki, you may have to personalise it to your taste.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/fritters-2/aloo-tikki-potato-cutlet/

Amrakhand – Mango Shrikhand

A popular variation of shrikhand is Amrakhand which is shrikhand blended with mango pulp. This exotic dessert is very simple to prepare.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/dessert/amrakhand-mango-shrikhand/

Baingan Masaledar – Eggplant Masala

This is a must have while serving biryani of any form, be it chicken, lamb, shrimp or vegetable. Biryani no doubt, is satisfying by itself. But when accompanied with Baingan Masaledar you enter a whole new world that you never want to leave.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/vegetables/eggplant_/baingan-masaledar-eggplant-masala/

Balushahi – Buttermilk Doughnuts

This is a North Indian delicacy – a classic dessert which can be found in every street corner sweet shop. Balushahi is flaky on the outside and soft on the inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/balushahi-buttermilk-doughnuts/

Bangladeshi Cuisine

Bangladeshi food varies between very sweet and mild-to extremely spicy, many tourists even from other South East Asian and Subcontinental countries find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most likely due to geographic and cultural proximity. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/about-bangladeshi-cuisine/

Barfi

Barfi, sometimes called burfi or burfee or borfee ( Hindi: बर्फ़ी, Urdu: برفی, Bengali: বরফি ), is a sweet confectionery from the Indian subcontinent. Plain barfi is made from condensed milk, cooked with sugar until it solidifies.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/barfi/

Batata Vada – Spicy Potato Fritters

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. The name “Batata” means potato in English. It consists of a potato mash patty coated with chickpea flour, then deep-fried and served hot with savoury chutney condiments.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/fritters-2/batata-vada-spicy-potato-fritters/

Bibikkan – Sri Lankan Coconut Cake

The queen of Christmas coconut treats is undoubtedly bibikkan, a rich, dark moist cake made of shredded coconut, jaggery and semolina that drives the sweet tooth wild. Bibikkan takes pride of place alongside other loved seasonal preparations such as Dutch Breudher and Poffertjes.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/cakes-2/bibikkan-sri-lankan-coconut-cake/

Bihari Cuisine

Bihari cuisine is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/about-bihari-cuisine/

Chaat Masala

Chaat masala (Hindi चाट मसाला, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala used in culinary traditions of the Indian Subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/chaat-masala/

Chana Masala – Chickpea Curry

A classic Indian curry dish, Chana Masala is packed with flavour and a traditional side dish to many Indian meals. It is a popular vegetarian dish that is intensely spiced with cumin, turmeric, coriander, garam masala, and more.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/legume-dishes/chana-masala-chickpea-curry/

Older posts «