Ingredients

• 1 cauliflower cut into small flowers
• 2 Potatoes
• 1 chopped onion
• 2 medium-size tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon freshly grated ginger
• 1 teaspoon grounded turmeric
• 1/2 teaspoon chili flakes
• 1 teaspoon garam masala
• 1/2 cup freshly chopped cilantro
• 5 tablespoons vegetable oil
• Salt and pepper

Instructions

1. Peel the potatoes and chop them into 2 cm cubes. Chop the tomatoes into 2 cm cubes.
2. Add the oil into a large pan and add in the cauliflower. Fry for 3 minutes and then add in the potatoes. Fry for about 10 minutes until both the cauliflower and the potatoes are evenly brown. Remove from the pan.
3. To the same pan add the cumin seeds, ginger, turmeric, chili flakes, and garam masala and let it fry for 3 minutes. Then add in the tomatoes, cover the pan and cook for 5 minutes.
4. Add in the cauliflower and potatoes and season with the chili flakes, salt, and pepper. Mix well and cook for 7 minutes.
5. Move your aloo gobi into serving bowls and sprinkle with the fresh cilantro. Enjoy.

The post Making Aloo Gobi – Indian Potatoes and Cauliflower Dish appeared first on thedancingcucumber.com.

Ingredients

• 500 g all-purpose flour
• 1 grated onion
• 5 mashed garlic cloves
• 2 tomatoes chopped into small dices
• 2 chopped chili peppers
• 1/2 cup chopped cilantro
• 5 tablespoons olive oil
• 2 tablespoons of salt
• 1 3/4 cups of warm water
• Butter for frying

Instructions

1. Place the flour in a large bowl. Drizzle the olive oil and mix to get crumbs.
2. Add all other ingredients and mix well to get a unified dough. Leave to rest for 25 minutes.
3. Create 10 small balls of dough and then flatten them until they are about 0.5 cm thick.
4. In a medium pan, warm butter and fry the flatten dough for about 4 minutes on each side until it is golden. Enjoy.

The post How to Make Spicy Indian Naan Bread appeared first on thedancingcucumber.com.

Check out these Goan seafood dishes, and do your best to give them a try if you find yourself somewhere where they are served!

Goan Fish Curry

Goan Fish Curry is the most popular and well-known dish from the region of Goa. Haddock and tilapia are the most widely used fish for this dish, which also incorporates coconut milk, chiles, and a wide variety of hot Indian spices.

Samarachi Kodi

Goa is a territory that is affected during parts of the year by an intense monsoon season. During this time of the year, houses are stocked with cans of dried prawns that are easy to prepare without having to go out and fish during this time of extreme weather. Those dried prawns are the basis of this popular dish, which is traditionally served with rice.

Prawn Xeque Xeque

Fresh prawns are the base of this delicious seafood dish, which is combined with coconut milk, tomatoes, chiles, onions, ginger, garlic, and other spices to create a hearty seafood stew which is spicy and full of bright flavor.

The post You Must Try These Goan Seafood Dishes appeared first on thedancingcucumber.com.

Sandesh

Coming from the Bengal region of the country, this delicious sweet is as simple as it gets. Containing whole milk and powdered sugar as its base, these puffy little treats are typically flavored with cardamom and topped with chopped nuts. Yum!

Rasgulla

Another Bengali dessert that’s loved around the world is rasgulla. Essentially sweet dumplings, rasgulla is made with milk, semolina flour, and then cooked and served in a light and slightly sweet syrup which permeates the dumplings.

Bebinca

The southwestern Indian state of Goa was ruled by the Portuguese for hundreds of years, and bebinca has its origins in the Iberian “flan” dish. Adopted to Goan tastes and ingredients, this pudding dessert contains egg yolk, clarified butter, and coconut milk.

The post Regional Indian Desserts You Must Try appeared first on thedancingcucumber.com.

Mumbai, India’s second-most-populous city and the home of the Bollywood industry, is a fascinating place to visit, smell, and taste. Visitors to this massive metropolis won’t only find places to see and things to do, but they’ll also see that Mumbai’s gastronomical scene is rich and diverse.

Street food is a massive part of Mumbai’s gastronomic culture, providing cheap, portable, and fast food options to all of the city’s residents. Want to feel like a real Mumbai native on your next trip to the city? Be sure to check out these street foods.

Bhelpuri

Bhelpuri is arguably Mumbai’s most widely-available and popular street food. Puffed rice and vegetables, such as tomatoes and chilis, are tossed in a slightly sweet and sour tamarind sauce. Vendors often put their own spin on this dish, making it super spicy or even a little sweet.

Panipuri

Puris, which are deep-fried pieces of unleavened bread, are hugely popular throughout the Indian subcontinent. Panipuri, a stuffed version of this bread, is also beloved here, and Mumbai is no exception. The Mumbai version is often filled with mung beans or chickpeas and then dipped in a green or sweet chutney.

Kulfi

Looking to cool down from the Mumbai heat with something sweet? Kulfi, a traditional Indian preparation of ice cream, is a great option that you can find street vendors selling. One of Mumbai’s most popular flavors is the mango kulfi. Yum!

The post Must-Try Street Foods in Mumbai appeared first on thedancingcucumber.com.

Ingredients:

• 1/2 pound of peeled potatoes
• 2 tablespoons of neutral oil+more for frying
• 1/4 of an onion diced
• 1/4 cup of peas
• 1 tablespoon of curry powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of sugar
• Kosher salt
• 1 egg white
• Spring roll wrappers

Instructions:

1. Put the potatoes in a pot, cover with cold water, and boil until soft, about 15-20 minutes.
2. Drain, smash, and add in the peas, and smash some more.
3. Heat 2 tablespoons of oil in a pan, fry the onion until translucent and then add in the potato mixture, the curry powder, chili powder, sugar, and salt to taste. Cook for 3-5 minutes and then set to the side.
4. Take the wrappers and cut them as best you can into rectangles.
5. Then, take about 1 teaspoon of the mixture, put it into the wrapper, and fold it up into a triangle. Brush the sides first with the egg white to make them stick better and make sure the edges are sealed tight. Repeat with the rest of the filling.
6. Heat up a few inches of oil in a heavy-bottomed pot to 350 F. Fry the samosas in batches until golden brown, drain on paper towels, and then enjoy!

The post There’s a Simple Trick to Making These Samosas Super Easily! appeared first on thedancingcucumber.com.

Eat it With Coriander and Veggies

Since papadums are usually pre-seasoned they don’t usually need any more toppings and can easily be eaten alone. Slice some scallions, red tomatoes, and white onions thinly for a light topping that will leave you feeling full.

Top it With Curry

Lamb curry, chicken curry, tofu curry – you name it. All kinds of curry go great with papadum. Make sure to lift most of the meat or veggies onto the papadum and avoid making it too saucy since it might collapse. Enjoy and happy eating!

The post How You Should Be Eating Papadum? appeared first on thedancingcucumber.com.

Here are a few great reasons why you need to try masala dosa. You can have it for breakfast and even as a main course. It originates in India and is mainly prepared with potatoes or preboiled rice.

The Ingredients

Masala dosa is made from rice, lentils, potatoes, methi and curry leaves. It’s also usually served with a few sauces, which include chutneys and sambar. It’s a delicious mix that tastes different with every bite. So you won’t get tired of the burst of spices.

Healthy Dish

Masala dosa is nowhere near junk food. It’s considered one of the healthiest dishes in India. It’s concocted using a fermentation hailing from south India. It’s packed with a filling mix of potatoes, spinach, beets and more veggies and is perfectly filling if you’re in a hungry mood.

Use Your Hands

Traditional masala dosa should be eaten with the hands, just like the locals do in India. Make sure to wash your hands thoroughly with soap and water before consuming. Eating with your fingers helps you to pick up all the bits and pieces and truly immerses you in the Indian food eating experience.

The post Masala Dosas are a Flavorful Indian Dish appeared first on thedancingcucumber.com.

Ingredients

• 1 cauliflower cut into small flowers
• 2 Potatoes
• 1 chopped onion
• 2 medium-size tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon freshly grated ginger
• 1 teaspoon grounded turmeric
• 1/2 teaspoon chili flakes
• 1 teaspoon garam masala
• 1/2 cup freshly chopped cilantro
• 5 tablespoons vegetable oil
• Salt and pepper

Instructions

1. Peel the potatoes and chop them into 2 cm cubes. Chop the tomatoes into 2 cm cubes.
2. Add the oil into a large pan and add in the cauliflower. Fry for 3 minutes and then add in the potatoes. Fry for about 10 minutes until both the cauliflower and the potatoes are evenly brown. Remove from the pan.
3. To the same pan add the cumin seeds, ginger, turmeric, chili flakes, and garam masala and let it fry for 3 minutes. Then add in the tomatoes, cover the pan and cook for 5 minutes.
4. Add in the cauliflower and potatoes and season with the chili flakes, salt, and pepper. Mix well and cook for 7 minutes.
5. Move your aloo gobi into serving bowls and sprinkle with the fresh cilantro. Enjoy.

The post Making Aloo Gobi – Indian Potatoes and Cauliflower Dish appeared first on thedancingcucumber.com.

Ingredients

• 500 g all-purpose flour
• 1 grated onion
• 5 mashed garlic cloves
• 2 tomatoes chopped into small dices
• 2 chopped chili peppers
• 1/2 cup chopped cilantro
• 5 tablespoons olive oil
• 2 tablespoons of salt
• 1 3/4 cups of warm water
• Butter for frying

Instructions

1. Place the flour in a large bowl. Drizzle the olive oil and mix to get crumbs.
2. Add all other ingredients and mix well to get a unified dough. Leave to rest for 25 minutes.
3. Create 10 small balls of dough and then flatten them until they are about 0.5 cm thick.
4. In a medium pan, warm butter and fry the flatten dough for about 4 minutes on each side until it is golden. Enjoy.

The post How to Make Spicy Indian Naan Bread appeared first on thedancingcucumber.com.

Check out these Goan seafood dishes, and do your best to give them a try if you find yourself somewhere where they are served!

Goan Fish Curry

Goan Fish Curry is the most popular and well-known dish from the region of Goa. Haddock and tilapia are the most widely used fish for this dish, which also incorporates coconut milk, chiles, and a wide variety of hot Indian spices.

Samarachi Kodi

Goa is a territory that is affected during parts of the year by an intense monsoon season. During this time of the year, houses are stocked with cans of dried prawns that are easy to prepare without having to go out and fish during this time of extreme weather. Those dried prawns are the basis of this popular dish, which is traditionally served with rice.

Prawn Xeque Xeque

Fresh prawns are the base of this delicious seafood dish, which is combined with coconut milk, tomatoes, chiles, onions, ginger, garlic, and other spices to create a hearty seafood stew which is spicy and full of bright flavor.

The post You Must Try These Goan Seafood Dishes appeared first on thedancingcucumber.com.

Sandesh

Coming from the Bengal region of the country, this delicious sweet is as simple as it gets. Containing whole milk and powdered sugar as its base, these puffy little treats are typically flavored with cardamom and topped with chopped nuts. Yum!

Rasgulla

Another Bengali dessert that’s loved around the world is rasgulla. Essentially sweet dumplings, rasgulla is made with milk, semolina flour, and then cooked and served in a light and slightly sweet syrup which permeates the dumplings.

Bebinca

The southwestern Indian state of Goa was ruled by the Portuguese for hundreds of years, and bebinca has its origins in the Iberian “flan” dish. Adopted to Goan tastes and ingredients, this pudding dessert contains egg yolk, clarified butter, and coconut milk.

The post Regional Indian Desserts You Must Try appeared first on thedancingcucumber.com.

Mumbai, India’s second-most-populous city and the home of the Bollywood industry, is a fascinating place to visit, smell, and taste. Visitors to this massive metropolis won’t only find places to see and things to do, but they’ll also see that Mumbai’s gastronomical scene is rich and diverse.

Street food is a massive part of Mumbai’s gastronomic culture, providing cheap, portable, and fast food options to all of the city’s residents. Want to feel like a real Mumbai native on your next trip to the city? Be sure to check out these street foods.

Bhelpuri

Bhelpuri is arguably Mumbai’s most widely-available and popular street food. Puffed rice and vegetables, such as tomatoes and chilis, are tossed in a slightly sweet and sour tamarind sauce. Vendors often put their own spin on this dish, making it super spicy or even a little sweet.

Panipuri

Puris, which are deep-fried pieces of unleavened bread, are hugely popular throughout the Indian subcontinent. Panipuri, a stuffed version of this bread, is also beloved here, and Mumbai is no exception. The Mumbai version is often filled with mung beans or chickpeas and then dipped in a green or sweet chutney.

Kulfi

Looking to cool down from the Mumbai heat with something sweet? Kulfi, a traditional Indian preparation of ice cream, is a great option that you can find street vendors selling. One of Mumbai’s most popular flavors is the mango kulfi. Yum!

The post Must-Try Street Foods in Mumbai appeared first on thedancingcucumber.com.

Ingredients:

• 1/2 pound of peeled potatoes
• 2 tablespoons of neutral oil+more for frying
• 1/4 of an onion diced
• 1/4 cup of peas
• 1 tablespoon of curry powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of sugar
• Kosher salt
• 1 egg white
• Spring roll wrappers

Instructions:

1. Put the potatoes in a pot, cover with cold water, and boil until soft, about 15-20 minutes.
2. Drain, smash, and add in the peas, and smash some more.
3. Heat 2 tablespoons of oil in a pan, fry the onion until translucent and then add in the potato mixture, the curry powder, chili powder, sugar, and salt to taste. Cook for 3-5 minutes and then set to the side.
4. Take the wrappers and cut them as best you can into rectangles.
5. Then, take about 1 teaspoon of the mixture, put it into the wrapper, and fold it up into a triangle. Brush the sides first with the egg white to make them stick better and make sure the edges are sealed tight. Repeat with the rest of the filling.
6. Heat up a few inches of oil in a heavy-bottomed pot to 350 F. Fry the samosas in batches until golden brown, drain on paper towels, and then enjoy!

The post There’s a Simple Trick to Making These Samosas Super Easily! appeared first on thedancingcucumber.com.

Eat it With Coriander and Veggies

Since papadums are usually pre-seasoned they don’t usually need any more toppings and can easily be eaten alone. Slice some scallions, red tomatoes, and white onions thinly for a light topping that will leave you feeling full.

Top it With Curry

Lamb curry, chicken curry, tofu curry – you name it. All kinds of curry go great with papadum. Make sure to lift most of the meat or veggies onto the papadum and avoid making it too saucy since it might collapse. Enjoy and happy eating!

The post How You Should Be Eating Papadum? appeared first on thedancingcucumber.com.

Here are a few great reasons why you need to try masala dosa. You can have it for breakfast and even as a main course. It originates in India and is mainly prepared with potatoes or preboiled rice.

The Ingredients

Masala dosa is made from rice, lentils, potatoes, methi and curry leaves. It’s also usually served with a few sauces, which include chutneys and sambar. It’s a delicious mix that tastes different with every bite. So you won’t get tired of the burst of spices.

Healthy Dish

Masala dosa is nowhere near junk food. It’s considered one of the healthiest dishes in India. It’s concocted using a fermentation hailing from south India. It’s packed with a filling mix of potatoes, spinach, beets and more veggies and is perfectly filling if you’re in a hungry mood.

Use Your Hands

Traditional masala dosa should be eaten with the hands, just like the locals do in India. Make sure to wash your hands thoroughly with soap and water before consuming. Eating with your fingers helps you to pick up all the bits and pieces and truly immerses you in the Indian food eating experience.

The post Masala Dosas are a Flavorful Indian Dish appeared first on thedancingcucumber.com.