About this Recipe

This recipe is based on a simplified version of traditional badam halwa. Rather than soaking, peeling, and grinding whole almonds, I use almond flour. This makes the process so easy without sacrificing flavor or texture.

One of my complaints about traditional almond halwa is how oily it can be. My version reduces the ghee, which I highly recommend. But if you prefer a richer dessert with that more oily texture, feel free to add an extra tablespoon or two of ghee.

Ingredients

• Almond flour – Finely ground, blanched (not almond meal)
• Ghee – Or use coconut oil for a dairy-free version
• Sugar – White sugar works best
• Milk – Any milk of choice
• Cardamom – Essential for that classic mithai flavor
• Nutmeg (optional) – Adds a warm, cozy note
• Saffron (optional) – For fragrance and a golden hue. To bloom, add a pinch of saffron to a small bowl and put an ice cube over the top. Let the ice cube melt for about 15-30 minutes.

Serving Suggestions

Badam halwa is traditionally made for special occasions, whether it’s a festival, religious offering (prasad), or family celebration. Its rich flavor and golden hue make it feel instantly festive.

It fits beautifully into a thali, especially alongside other favorites like puri, chana, or khichdi. But it also works well as a standalone sweet treat after a simple everyday meal—especially now that it’s quick enough to make on a whim. Since almond flour is widely available now,I often choose to make this simpler almond halwa over rava no sheero.

Tips

• Don’t skimp on toasting: Toast the almond flour until golden to get the best flavor.
• Bloom saffron: A small step that brings a huge depth of aroma and color.
• Adjust sweetness/ghee: Make it richer or lighter based on preference.
• Add-ins: Optional additions include raisins, slivered almonds, or a splash of rose water.

Storage

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Can be frozen for up to 3 months. Thaw and reheat gently in the microwave or on the stovetop with a splash of milk if needed.

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Badam Sheera | Almond Halwa

This quick and easy Badam Sheera is a rich Indian dessert made with almond flour, ghee, sugar, and milk—flavored with saffron, cardamom, and nutmeg.

Course Dessert

Cuisine Indian

Diet Vegetarian

Keyword almond sheera, badam halwa, easy Indian sweets

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 339kcal

Author Puja

Ingredients

• 3 tablespoons ghee or coconut oil
• 1 cup almond flour
• ½ cup milk of choice
• ¼ cup sugar
• Pinch of saffron
• ¼ teaspoon cardamom
• ¼ teaspoon nutmeg
• 1 tablespoon slivered almonds for garnish

Instructions

• Heat the ghee in a heavy-bottomed pan over medium heat.
• Add the almond flour and toast for 4–6 minutes, stirring constantly, until golden and fragrant.
• Add the milk and stir continuously. The mixture will bubble and thicken.
• Stir in the sugar and saffron. Continue cooking until the sugar melts and the sheera thickens further.
• Add cardamom and nutmeg. Mix well to combine.
• Remove from heat and spoon into bowls or a tray.
• Garnish with slivered almonds and serve warm.

Video

Nutrition

Calories: 339kcal | Carbohydrates: 20g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 12mg | Potassium: 66mg | Fiber: 3g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 0.03mg | Calcium: 104mg | Iron: 1mg

The post Badam Halwa | Almond Halwa | Badam Sheera appeared first on Indiaphile.

Historically, it has been used not only for cooking but also in Ayurveda for its cooling properties and ability to aid digestion. This stir-fry is a simple yet flavorful way to prepare snake gourd using only ingredients that were available in India around 2,000 years ago—without onions, garlic, or chilies. The result is a dish that is both historic and delicious.

Regional and Cultural Significance

Snake gourd is widely consumed across South India, Maharashtra, and parts of Gujarat, where it is used in curries, stir-fries, and even dals. It is a common vegetable in traditional Tamil, Telugu, Kannada, and Malayalam cuisines. 

This dish is often served as a simple everyday side but can also be part of religious or fasting meals since it avoids onions and garlic. It is a favored choice during the summer months due to its hydrating properties and its ability to support digestion.

Why You’ll Love This Recipe

• Minimal Ingredients: Uses only a handful of traditional Indian spices.
• Healthy & Nutritious: Snake gourd is rich in fiber, antioxidants, and essential vitamins like vitamin C and A.
• Ayurvedic Benefits: Known for its cooling effect on the body and digestive benefits.
• Simple to Prepare: A quick stir-fry with minimal prep and cook time.
• Versatile & Wholesome: Pairs well with dal, rice, or roti as part of a balanced meal.
• Perfect for Special Diets: This dish is suitable for Jain and sattvic diets, making it ideal for fasting days.

The Recipe

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Snake Gourd Stir-Fry (Ancient Indian Recipe)

Snake gourd stir-fry with spices and aromatics, a simple and flavorful Indian side dish for rice or roti.

Course Main Course

Cuisine Indian

Diet Vegetarian

Keyword ancient recipes, shaak

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 69kcal

Author Puja

Ingredients

• 1 Tbsp ghee or oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp fresh grated ginger
• ½ tsp black pepper ground
• 1 packet frozen snake gourd or 1 fresh snake gourds, sliced thinly
• ½ tsp salt or to taste
• ½ cup water

Instructions

• Prepare the Tempering: Heat ghee or oil in a pan over medium heat. When the fat shimmers, add the cumin seeds and let them sizzle for a few seconds. Stir in the turmeric, black pepper, and ginger, and sauté briefly to let the flavors bloom. Cumin has been used in Indian cuisine since at least 300 BCE, prized for its earthy aroma and digestive properties.
• Cook the Snake Gourd: Add the frozen snake gourd directly into the pan (no need to thaw). Stir well, ensuring the spices coat the vegetable evenly. Cover the pan and cook for about 5 minutes, allowing the moisture to soften the gourd. Historically, snake gourd was often cooked with minimal ingredients to retain its natural taste and health benefits.
• Caramelization & Finishing Touches: Remove the lid and cook for another 5-10 minutes, stirring occasionally, until the gourd starts to brown and caramelize slightly. If anything sticks to the pan, deglaze with a splash of water to incorporate the browned bits into the dish. The caramelization process enhances its mild sweetness and umami flavors.
• Serve & Enjoy: Stir in the salt, mix well, and serve hot. This dish pairs wonderfully with dal, rice, andor roti for a complete meal. Ancient Indians would have enjoyed it with hand-pounded grains and lentils, making it a wholesome, balanced dish.

Video

Nutrition

Serving: 4oz | Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 420mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg

Pro Tips

• If using fresh snake gourd, slice it thinly and increase cooking time by 5 minutesslightly.
• A squeeze of lemon or a pinch of garam masala at the end can enhance the flavors while maintaining historical authenticity.
• Serve with Gujarati dal, plain rice, or a light yogurt raita for a balanced meal.
• Snake gourd is known for its hydrating properties and is often consumed in warm climates to combat heat exhaustion.
• This dish can be part of a light detoxifying meal and is frequently recommended in Ayurvedic diets.

This simple stir-fry showcases the depth of natural flavors using just a few basic ingredients. With its rich history, health benefits, and delightful taste, this dish brings ancient Indian cuisine to life in your kitchen.

The post Snake Gourd Shaak (Ancient Indian Recipe) appeared first on Indiaphile.

The Ancient History of Payasam

The first recorded mention of payasam appears in Buddhist and Jain literature around 400 BCE, although food historian K.T. Achaya suggests that it could be much older, going back well beyond written history. Other historical mentions of payasam include the 12th-century Sanskrit text Manasollasa, payasam is described as being served midway through a royal meal.

Kheer, Payasam, and Doodh Pak—What’s the Difference?

So, what sets kheer and payasam apart? The short answer—not much! The main difference is the name: “kheer” is more common in North India, while “payasam” is used in the South (and “payeth” in the East. Both are creamy, milk-based puddings that are often made with rice. While they’re essentially the same dish, some variations tend to be more common depending on what it’s called.

• Payasam isn’t always rice-based—you’ll find versions made with vermicelli, lentils, millets, even tapioca. It’s often sweetened with jaggery, which gives it a deep, caramel-like flavor.
• Kheer is usually made with rice and sugar, sometimes with extras like saffron, nuts, or condensed milk to make it richer.
• Doodh Pak (a Gujarati take on kheer) is extra milky and flavored with saffron and nutmeg for a more aromatic twist.

At the end of the day, they’re all comforting, creamy desserts that have been loved for centuries. If you’re curious, check out our Kheer recipe and Doodh Pak recipe for more ways to enjoy this classic treat!

(For more details, check out our Kheer recipe and Doodh Pak recipe.)

The Secret to Perfect Payasam

Choosing the Right Rice

Short-grain rice is ideal for payasam because it releases starch, creating a naturally thick and creamy texture. In traditional recipes, rice is not rinsed or only rinsed once to retain this starch. For this recipe, sushi rice works well, but you can also use sona masoori or any short-grain rice.

There is also evidence of red rice being commonly used to make payasam a few hundred years ago.

The Role of Ghee and Cardamom

Ghee adds richness and a silky mouthfeel, while cardamom gives the pudding its signature warm aroma. These ingredients are optional, but many ancient recipes include them.

Toasted Cashews and Raisins: A Modern Touch

Cashews were brought to India by the Portuguese in the 1500s, so they weren’t originally used in payasam historically. Today cashews are a common ingredient in Indian cooking and in payasam. They are considered pretty traditional and are often toasted in ghee and added for extra crunch and nuttiness.

Recipe

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Traditional Jaggery Payasam

A rich and creamy South Indian-style payasam made with short-grain rice, jaggery, and milk, infused with cardamom and finished with ghee-toasted cashews. Simple, comforting, and packed with tradition!

Course Dessert

Cuisine Indian

Diet Vegetarian

Keyword kheer, payasam, rice pudding, south indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 278kcal

Author Puja

Ingredients

• ½ cup short-grain rice such as sushi rice
• ¾ cup jaggery
• 3 cups milk dairy or plant-based
• ¼ tsp cardamom
• 1 Tbsp ghee

Optional Topping:

• 1 Tbsp cashews
• 1 Tbsp raisins
• 1 Tbsp additional ghee

Instructions

• Rinse the rice once and drain.
• In a pot, add the rice and 1½ cups of water. Bring to a boil, then cover and cook on low heat for 20 minutes.
• Check the rice—it should be fully softened with no excess water remaining.
• Stir in the jaggery, mixing well. Add the milk and bring to a gentle boil.
• Simmer on low heat for 15 minutes, stirring often to prevent sticking. Add water if it thickens too much.
• Stir in the cardamom and ghee.
• (Optional) In a small pan, heat 1 Tbsp ghee. Toast the cashews until golden, then mix them into the payasam. Add raisins if desired.

Video

Nutrition

Calories: 278kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 48mg | Potassium: 260mg | Fiber: 1g | Sugar: 31g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 166mg | Iron: 1mg

Serving & Storage

Payasam thickens as it cools, so serve warm for a thinner consistency, or let it sit for a thicker pudding. Store leftovers in the refrigerator for up to 3 days. Serve chilled or reheat as desired.

A Dessert Steeped in Tradition

Payasam isn’t just a dessert—it’s a dish with deep historical roots and cultural significance. Whether served at temple feasts, weddings, or simply as a comforting homemade treat, it remains a cherished part of Indian cuisine.

Want to explore more Indian desserts? Check out our Kheer and Doodh Pak recipes for more traditional favorites!

The post Payasam: A Timeless Indian Rice Pudding appeared first on Indiaphile.

Masoor dal is one of the dals that have been eaten on the Indian sub-continent for thousands of years. It’s the kind of meal that has stood the test of time, and even today, this ancient-style dal is something you could easily serve to your family for dinner. 

This is a back-to-basics dal that highlights the essential flavors of traditional Indian cooking. If you love dal, I think you’ll appreciate this glimpse into the past.

Ingredients

Indian cuisine has evolved over centuries, influenced by trade and migration. Tomatoes and chilies, for example, arrived from the Americas only a few hundred years ago. But before these ingredients became staples, what spices and flavors defined dal?

For this dish, I kept things simple (mostly) stuck to ingredients common in Ancient India over 2,500 years ago.

• Masoor dal – One of the oldest cultivated legumes in India.
• Ghee – A traditional cooking fat that has been used for millennia.
• Mustard seeds – Adds a warm, nutty depth.
• Turmeric – Earthy and slightly bitter, a staple in Indian kitchens.
• Black pepper – Before chilies, this was the go-to spice for heat.
• Ginger – Bright and warming.
• Lemon – The only modern ingredient on this list, is a substitute for bitter oranges, which were native to India.

Bringing Ancient Flavors to Your Kitchen

I love how simple yet flavorful this dal is. The black pepper gives it a mild heat, the ginger adds warmth, and the mustard seeds bring a subtle nuttiness. The lemon juice brightens everything up.

If you prefer a more modern touch, you can always add tomatoes, red chili powder, or garam masala. But there’s something special about connecting with history through food. This dal is a comforting, nourishing meal made just as it might have been thousands of years ago.

Give it a try and let me know what you think!

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Stovetop Masoor Dal: An Ancient Indian Recipe

A simple, ancient-style masoor dal made with mustard seeds, black pepper, turmeric, and ginger—warm, earthy, and nourishing.

Course Main Course

Cuisine Indian

Diet Vegetarian

Keyword dal, masoor dal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 198kcal

Author Puja

Ingredients

• 1 Tbsp oil or ghee
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• ½ tsp fresh grated ginger
• 1 tsp ground black pepper divided
• 1 cup masoor dal split pink lentils
• 3 cups water plus more if needed
• Salt to taste
• Lemon juice to taste

Instructions

• Prepare the Dal
• Rinse the masoor dal thoroughly under running water until the water runs clear. This helps remove excess starch and ensures even cooking. Set aside.
• Temper the Spices (Vaghar)
• Heat oil or ghee in a pot over medium heat until shimmering. To test, add one mustard seed—if it pops, the oil is ready.
• Add the remaining mustard seeds and let them sizzle for 20-30 seconds, releasing their nutty aroma. Stir in the turmeric, grated ginger, and half of the black pepper, letting the spices bloom for a few seconds.
• Cook the Dal
• Add the rinsed dal to the pot and stir to coat it with the fragrant spices. Immediately pour in 3 cups of water and raise the heat to high.
• Let the dal simmer uncovered for 15-20 minutes, stirring occasionally. Check the water level—masoor dal absorbs liquid quickly, so add more water if needed for your preferred consistency.
• Season and Serve
• Once the dal is soft and slightly thickened, stir in salt to taste, the remaining black pepper, and a squeeze of fresh lemon juice for brightness.
• For a thinner consistency, add more hot water. For a thicker texture, cook a little longer until it reaches your desired thickness.

Video

Notes

Serving Suggestions
Enjoy as a simple soup on its own.
Serve over steamed rice for a classic meal.
Pair with flatbread like roti or paratha for dipping.
Tips & Variations
Adjust the texture: Some prefer dal thick, while others like it soupy. Adjust the water accordingly.
Extra flavor: Traditionally, a spoonful of ghee drizzled on top enhances the richness.
Authentic touch: If available, try using bitter orange instead of lemon for a more historically accurate taste.

Nutrition

Calories: 198kcal | Carbohydrates: 28g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 449mg | Fiber: 14g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 4mg

The post Stovetop Masoor Dal: An Ancient Indian Recipe appeared first on Indiaphile.

Why This Recipe?

Ukado is a ancient recipe, at least 3,000 years old. There is no fixed recipe for Ukado; you can adjust the amount of spices and herbs as you please. This recipe is a good starting point if you have not made ukado before.

The flavors are meant to be intense, but you can adjust the spice levels to suit your palate or dilute its intensity for younger family members. 

If you want a natural remedy for a scratchy throat or a warming drink on a chilly afternoon, this Ukado recipe brings comfort and health.

Ingredients

• Fresh ginger, grated –  provides a spicy kick. Ginger is widely recognized in traditional practices for its soothing properties, which some believe are linked to its anti-inflammatory qualities.
• Black pepper, crushed – gives a peppery flavor to the the tea, and a little heat.
• Turmeric, optional – turmeric is less common in ukado, Turmeric is valued in many traditional recipes for what many believe to be its anti-inflammatory effects, especially when used alongside black pepper.
• Honey or sugar, to taste (optional) – since this is meant to be a healthy beverage I prefer to go light on the honey or sugar, but it can help ease the spiciness if you are sensitive.
• Milk, optional (for a creamier version) – can also be used to soften the spice.
• Fresh mint or tulsi leaves, for garnish (optional) – traditional, but not needed. Tulsi adds additional anti-inflammatory benefit, and both offer a counterbalance of cooling flavors.

Equipment:

• Saucepan
• Mesh strainer

Preparation Steps

Boil Water: Start by boiling 2 cups of water in a saucepan.

Add Spices: Add 1 tablespoon of grated ginger and 1 teaspoon of crushed black pepper. If using, sprinkle in a pinch of turmeric.

Simmer: Allow the mixture to simmer gently for 5-10 minutes, letting the spices infuse their flavors.

Strain and Serve: Use a mesh strainer to pour the tea into cups. Add honey or sugar if you like it sweetened. For a less spicy version, consider adding a splash of milk.

Garnish and Enjoy: Garnish with fresh mint or tulsi leaves before serving to enhance the flavor.

Variations and Substitutions

• Sweeteners: Adjust the sweetness with honey, sugar, or even jaggery.
• Creaminess: Replace up to half the water for milk to reduce the spice intensity and add creaminess.
• Herbs: Use mint or tulsi leaves as garnish for added flavor and benefits.

Health Benefits

Ukado combines a number of common Ayurvedic herbs and spices known for their anti-inflammatory properties. Although it is not my intention to make strong health claims, it is a traditional alternative to over-the-counter cold medicines.

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Ukado (Kadha): An Ayurvedic Spiced Tea

A warming Gujarati herbal tea traditionally used to soothe and comfort.

Course Drinks

Cuisine Indian

Diet Vegan

Keyword herbal tea, spiced tea

Prep Time 3 minutes minutes

Cook Time 15 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 9kcal

Author Puja

Equipment

• Saucepan
• Mesh strainer

Ingredients

• 1.5- inch piece of ginger roughly chopped
• ½ teaspoon black peppercorns coarsely ground
• 1- inch piece of cinnamon
• 2 cloves
• 8-10 mint leaves or tulsi
• Honey optional, to taste
• 2 cups water

Instructions

• Roughly chop the ginger and coarsely grind the black peppercorns using a mortar and pestle or a spice grinder.
• Bring 2 cups of water to a boil.
• Add Spices: Add the chopped ginger, ground black peppercorns, cinnamon piece, and cloves to the boiling water. It is best to put them loosely in the water and sift them out later.
• Reduce heat and let the mixture simmer for 10 minutes, allowing the spices to infuse the water.
• Add the mint or tulsi leaves to the pan and simmer for an additional 5 minutes.
• Remove from heat. Pour through a fine mesh strainer into your serving cups.
• Add honey or jaggery to the cups to taste, stirring well to combine.

Video

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.2mg

The post Kadha, or Ukado: An Ayurvedic Spiced Tea appeared first on Indiaphile.

I made a lot of versions of this cheesecake to get the recipe just right and giving it away to my local anti-food waste group. I’ve been getting some amazing feedback, like this one:

Cheesecake is a family favorite. It has always seemed to show up at celebrations and birthdays with my family. Kind of like gulab jamun. That is probably because of my grandmother, who loved cheesecake so much.

An Eggless Cheesecake

This is an eggless cheesecake. One of the most frequent questions I get asked for my Indian-fusion desserts is, how can I make this without eggs, which is a concern for a lot of Indians and vegans. Since the egg is meant to provide cheesecake with a custardy texture, a typical substitution is 2 tablespoon of cornstarch in place of one egg.

I started with that but it was too heavy. The cream cheese was thick and cloying. So I reduced the cornstarch a little and swapped half of the cream cheese for ricotta, which is lighter and also more similar to mawa which is used to make gulab jamun.

The Crust

I also got experimental with the crust. I thought it would be fun to try making a crust from Parle-G biscuits – how very Indian. I made versions with graham cracker, Parle-G biscuits and pistachios. They all work, but my favorite this mix of Parle-G and pistachio. 

You can make a crust for this with any combination of graham crackers, Parle-G biscuits and pistachios that adds up to about 1 1/2 cups.

The Gulab Jamun

For this recipe, I used store-bought gulab jamun. If I were serving straight gulab jamun, I would make it myself. But in this case, it is going in a cheesecake, and the store-bought kind works perfectly well and saved me a lot of effort.

The kind I used can be found at just about any Indian grocery store, or on amazon. It comes in a can, soaked in syrup. You can also often find them frozen, or fresh at a matai (sweets) counter.

Ingredients

Tips

• It is important to use a springform pan to avoid leaks. In one version, I made it with a removable bottom pan that wasn’t springform liquid dripped out into my oven and create smoke. A springform pan makes it possible to remove the cheesecake. You can make it in a one-piece cake or pie pan, but you will have to serve it in the pan.
• Make sure to bake it long enough. This cheesecake is done baking when it has a slight jiggle in the center. For my larger 9″ pan it takes 75 minutes, while the smaller 7″ pan that made a taller cake takes 110 minutes.
• I got as many compliments on this one from non-South Asians as I did from South Asians, so don’t hesitate to serve it to a mixed crowd. They will love it!

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Gulab Jamun Cheesecake

This Gulab Jamun cheesecake is an eggless cheesecake made with cardamom, rose syrup, and saffron, the flavors of Gulab Jamun.

Course Dessert

Cuisine Indian

Keyword cheesecake, fusion desserts, gulab jamun, gulab jamun cheesecake

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Calories 315kcal

Author Puja

Ingredients

Crust

• ½ cup toasted pistachios
• 32 Parle G Biscuits or use 8 full graham crackers (about 1 cup crushed)
• ¼ tsp ground cardamom
• ⅛ tsp salt
• 1 Tbsp granulated sugar
• 5 Tbsp melted ghee

Filling

• ⅓ cup evaporated milk
• 1 ½ Tbsp cornstarch
• ½ cup powdered sugar
• 1 8 oz package of cream cheese
• 1 cup ricotta cheese
• 1 tsp vanilla
• ½ tsp rose water
• ⅛ tsp salt
• 1 pinch saffron
• ¼ tsp cardamom powder
• 12 gulab jamun with syrup

Instructions

For the Crust

• Grease 7″ Springform pan and set aside.
• Add pistachios to food processor and grind until coarse
• Add the cookies and rest of dry ingredients. Pulse to get an even, coarse texture
• Add ghee and pulse to mix well.
• Press tightly into the greased springform pan, forming a 2” edge (see video). Refrigerate while you prepare filling or at least 15 minutes.

For the Cheesecake

• Preheat oven to 300°F.
• In a small bowl, Make a slurry: add 1 Tbsp of evaporated milk to the cornstarch. Mix well with a fork or whisk, making sure there are no lumps. Add the rest of the evaporated milk.
• In another small bowl, mix the rose water and saffron. This will bloom the saffron without adding any additional liquid to the recipe.
• In another small bowl, smash 4 Gulab Jamun into very small pieces with a fork.
• In a large bowl (or stand mixer), beat cream cheese, ricotta cheese and powdered sugar until just combined.
• Add cornstarch slurry, vanilla, rose water, salt, saffron, cardamom powder and 4 smashed gulab jamun. Beat until just incorporated.
• Transfer filling into crust. Spread evenly using an offset spatula.
• Cut the remaining gulab jamun in half, and gently place on top of the cheesecake, cut side down.
• Put a small pan on the bottom rack of your oven with 1" of water in it (Optional). Place the cheesecake in the middle rack. Bake for 90 minutes, or until the top is slightly jiggly.
• Cool 3 hours on wire rack, then transfer to refrigerator. Chill for at least 4 hours before serving.
• Drizzle your reserved gulab jamun syrup over the top before serving.

Video

Notes

Placing a pan of hot water in the oven during the baking process adds humidity, ensuring the cheesecake remains moist and achieves a perfect texture.

Nutrition

Calories: 315kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 237mg | Potassium: 152mg | Fiber: 1g | Sugar: 15g | Vitamin A: 423IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 1mg

(Originally published December 1, 2022. Updated April 14, 2024.)

The post Gulab Jamun Cheesecake appeared first on Indiaphile.

About this Recipe

Railway travel is an iconic part of India. The food is an important part of the experience of riding the rails around India, and this one well-known dish. My mother learned this recipe many years ago, and I am pleased to see it is still featured on the menu Rajdhani menu today. It is a heartwarming classic soup, perfect for a cold winter day, or any time you are looking for some warm, southing nourishment.

While traditionally cooked in pressure cookers on the bouncing carriages of trains, this recipe adapts beautifully to modern kitchens with the use of an Instant Pot. It can also be cooked simply on the stovetop, if you have the time.

Ingredients

• Tomatoes: The star of the show, tomatoes bring a tangy, vibrant base to the soup. Roma tomatoes, known for their thicker flesh and fewer seeds, are ideal for a thicker, more sauce-like consistency.
• Beet: the beet not only adds a subtle earthiness and sweetness but also imparts a stunning, deep red hue, enhancing the visual appeal of the soup.
• Onion: The humble onion provides a natural sweetness that balances the tanginess of the tomatoes.
• Garam Masala: A quintessential blend of spices in Indian cooking, garam masala adds warmth and depth, introducing a spectrum of flavors from various spices like cloves, cinnamon, and cardamom.
• Kashmiri Chili Powder: Known for its vibrant color and mild heat, Kashmiri chili powder lends a gentle warmth to the soup without overpowering it.
• Cayenne: For those who favor a spicier kick, cayenne pepper can be added. It’s optional, so adjust according to your heat preference.
• Garlic and Ginger: This dynamic duo adds a pungent and spicy undertone, enhancing the soup’s complexity.
• Salt and Black Pepper: Essential seasonings that should be adjusted to taste. They bring out the flavors of the other ingredients.
• Vegetable Stock: The stock forms the liquid base of the soup, contributing to its rich flavor profile. A quality vegetable stock adds depth without overpowering the other ingredients.
• Ghee or Oil: Ghee, with its nutty flavor, is a traditional choice, adding a hint of richness. Oil can be used as a vegan alternative.
• Cream or Soaked Cashews: This is for creaminess. Cream offers a rich, smooth finish, while soaked and blended cashews provide a wonderful vegan alternative without compromising on the velvety texture.
• Basil (for garnish): A sprinkle of fresh basil not only adds a pop of color but also introduces a fresh, aromatic element to the final dish.
• Toast: The perfect accompaniment, toast adds a contrasting crunch to the soup, making each bite a delightful blend of textures.

Variations

• Leave out the cream and use a ghee vaghar – 1 tsp cream + 1 tsp cumin. Head ghee to hot, add cumin seeds to sputter. Then pour over the soup.
• Additionally, add curry leaves to the cumin vaghar. Let them sputter a little bit to develop flavor, giving a stronger Indian flavor.
• Leave out the sugar. The sugar helps balance the acidity of the tomatoes but can be omitted. Or use honey or maple syrup in place of sugar.

If you enjoyed this recipe, check out other tomato-based recipes like tomato chutney and tomato curry. Or for other soups, try Osaman, a classic Indian dal broth soup.

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Railway Style Indian Tomato Soup | Spicy Tomato Soup

This Railway Style Tomato Soup is a heartwarming blend of rich tomatoes and earthy beets, seasoned with traditional Indian spices. The soup's vibrant flavor is enhanced with a touch of cream or cashew cream, making it a perfect comfort dish for any day. Garnish with basil and serve with toast for a complete experience of this classic, nostalgic Indian delicacy.

Course Soup

Cuisine Indian

Diet Vegetarian

Keyword soup, tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 150kcal

Author Puja

Equipment

• Instant Pot

Ingredients

• 1 ½ pounds Roma tomatoes saucy variety
• 1 beet peeled and cut into 1/4” pieces
• 1 medium onion cut
• 3 cloves garlic sliced roughly
• 1 inch piece ginger cut into small pieces
• 1 Tbsp ghee or oil
• ¾ cup water
• 3 cups vegetable stock
• ½ tsp garam masala
• ½ tsp Kashmiri chili powder
• ¼ tsp cayenne optional
• salt to taste
• black pepper to taste
• ¼ cup cream or 2 Tbsp soaked and blended cashews
• basil for garnish
• toast for serving

Instructions

• Prepare the Tomatoes and Beet: Cut an X into the stem side of each Roma tomato. Peel and cut the beet into 1/4″ pieces.
  
• Saute the Aromatics: Set the Instant Pot to sauté mode and heat the ghee or oil. Add the chopped onion and sauté until softened. Then add the sliced garlic and ginger, cooking for an additional minute.
  
• Cook the Vegetables: Add the whole tomatoes (scored with an X) and chopped beets to the pot, along with 3/4 cup of water. Secure the lid on the Instant Pot and cook on high pressure for 18 minutes. After cooking, use the quick release method to release the pressure.
  
• Blend the Soup: Carefully remove the tomatoes with tongs. Peel off the skins and return the peeled tomatoes to the Instant Pot. Use an immersion blender to puree the contents until smooth. Alternatively, you can transfer the contents to a blender and then return the pureed mixture to the pot.
  
• Add Stock and Spices: Pour in the vegetable stock. Set the Instant Pot to sauté mode again. Stir in the garam masala, Kashmiri chili powder, cayenne (if using), salt, and black pepper. Let the soup simmer for 15 minutes.
  
• Final Touches: Stir in the cream or blended cashews. Adjust the seasoning to taste.
  
• Serve: Garnish with basil and serve with toast on the side.
  

Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 742mg | Potassium: 548mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2145IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 1mg

The post Railway Style Indian Tomato Soup | Spicy Tomato Soup appeared first on Indiaphile.

Be sure to see our guide to chicken wings for more tips on cooking chicken wings, and some of our other wings recipes such as smothered butter chicken wings.

Ingredients

Chicken Wings: chicken wings offer a delightful texture and absorb the spices well.

Garam Masala: A quintessential blend of Indian spices, garam masala brings warmth, earthiness, and a touch of sweetness, serving as the dish’s flavor backbone.

Lemon Juice: Adds a bright, citrusy note, cutting through the richness of the spices and balancing the overall flavor profile.

Tomato Paste: Provides a subtle acidity and tanginess, complementing the warmth of the garam masala and enriching the marinade’s texture.

Sea Salt: Enhances the flavors of the other ingredients and adds necessary seasoning to the dish.

Ginger: Adds a fresh, zesty, and slightly spicy flavor, which pairs well with the garam masala and enhances the dish’s overall aroma.

Onion: Onion rings used in the broiling process infuse a subtle sweetness and additional depth of flavor to the wings. They also help to raise the chicken wings from the pan so the wings can crisp on all sides.

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Broiled Curry Chicken Wings | Garam Masala Wings

This recipe combines succulent chicken wings with a rich marinade of garam masala, lemon juice, and tomato paste, creating a perfect balance of warmth, tanginess, and sweetness. Broiled to perfection, these wings offer a crispy exterior and juicy interior, making them an irresistible treat for any occasion.

Course Appetizer

Cuisine Indian

Keyword chicken wings

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 497kcal

Author Puja

Ingredients

• 1 pound chicken wings
• 10 ½ teaspoons garam masala converted for ease to 2 1/2 tablespoons plus 2 teaspoons
• Juice of 1/2 lemon
• ¼ cup tomato paste
• ½ teaspoon sea salt or to taste
• 2 tablespoons ghee or oil of your choice
• 1 tablespoon ginger cut into sticks
• 1 onion cut into rings

Instructions

• Position the top oven rack about 8 inches from the broiler and pre-heat your broiler for 15-20 minutes.
• In a medium-sized bowl, mix together the tomato paste, garam masala, salt, and half of the ginger sticks. This forms a rich, flavorful marinade that perfectly coats the wings.
  
• Add the chicken wings to the bowl. Toss to coat.
  
• Brush the baking sheet with oil or ghee. Lay onion rings on a baking sheet and arrange the wings on top. Broil them for 10 minutes on each side, allowing the intense heat to perfectly crisp the skin while keeping the inside succulent.
  
• Once broiled to perfection, remove the wings, and drizzle them with the fresh juice of half a lemon. Garnish with the remaining ginger sticks.
  

Nutrition

Calories: 497kcal | Carbohydrates: 17g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 940mg | Potassium: 618mg | Fiber: 4g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

The post Broiled Curry Chicken Wings | Garam Masala Wings appeared first on Indiaphile.

About this Recipe

Lamb bhuna uses an Indian method of cooking called “bhuna.” Bhuna is a technique of frying various spices in oil to bring out their full flavor. As in this dish, onions and tomatoes are typically fried along with the spices to form a rich, thick, and flavorful sauce that coats the main ingredient. 

The bhuna process creates the sauce used in the braising of the meat. The rich tradition of braising meats in Indian cooking dates back centuries. Braising involves searing meat at high heat and then simmering it in a flavorful liquid. Braising helps tenderize tougher cuts of meat, making them succulent and melt-in-your-mouth tender.

This recipe uses an Instant Pot or pressure cooker. Braising the dish under pressure speeds up the cooking process by several hours.

Why You Should Make This Dish

This recipe offers a hassle-free way to enjoy the authentic taste of India. By utilizing the Instant Pot, you can achieve tender, flavorful lamb in a fraction of the time. It uses simple instructions and readily available ingredients.

Through thorough testing, I created this lamb bhuna recipe to ensure optimal flavor and texture with minimal cooking time. Each step is designed to infuse the meat with the bold spices and savory goodness that define this classic Indian dish.

Ingredients

Lamb: Use boneless leg or shoulder meat for tender results.

Ghee: Essential for the bhuna technique, ghee adds richness to the dish.

Onions: Sliced onions form the base of the flavorful gravy, providing a caramelized sweetness.

Tomato Sauce: Use tomato sauce for convenience or fresh tomatoes for a more traditional approach.

Spice Profile: A blend of cumin, cardamom, cinnamon, and other spices adds depth and complexity to the dish.

Serving

Lamb bhuna is a saucy meat curry. It is delicious served with simple basmati rice, or a flatbread like naan, kulcha, or roti. If you like, you may also serve it with a simple side salad and a simple raita or cumin-topped yogurt.

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Bhuna Gosht | Instant Pot Lamb Bhuna

Rich flavors of tender lamb simmered in a savory onion-tomato gravy infused with aromatic spices. This Instant Pot Lamb Bhuna recipe offers a hassle-free way to enjoy authentic Indian cuisine in a fraction of the time.

Course Main Course

Cuisine Indian

Keyword bhuna, lamb

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 310kcal

Author Puja

Equipment

• Instant Pot

Ingredients

• 5 tbsp ghee or oil of choice
• 1 lb lamb leg boneless cut into 1” pieces
• 1 tsp salt or to taste
• 1 tsp cumin seeds
• 2 Cardamom pods
• 1 black cardamom pod
• 1 Bay leaf
• 2 cloves
• 2 large onion thinly sliced, pole to pole
• 1 cup tomato sauce
• 1 inch piece of cinnamon
• ½ tsp turmeric
• ½ tsp red chili powder
• ½ tsp black pepper
• 2 tsp dhana jeera
• 1 cup water
• 1 tbsp ginger-garlic paste

Finish

• Green chili
• ½ tsp garam masala
• 2 tsp lemon juice

Instructions

• Heat 1 tbsp oil. Add meat and brown on all sides. Remove meat. Add the rest of the ghee. – it’s probably too much ghee for the onions too
• Heat ghee in instant pot on saute mode. Add the lamb chunks and half the salt and cook until browned on all sides. Remove.
• Add the cumin seeds, cardamom, Bay leaf, cloves and let sizzle for a few seconds. Then add the onions and scrape up the brown bits. saute until golden – about 20 minutes. Stir every few minutes. Add the ginger garlic paste. Saute for 30 to 45 seconds.
• Add the tomato sauce, turmeric, red chili powder, black pepper, and dhana jeera and 1/2 cup of water. Cook until the oil rises to the top.
• Add the lamb back in and salt. and cook under pressure for 20 to 50 Minutes followed by natural pressure release for 30 minutes.
• Open lid and add the garam masala, lemon juice, and green chili. Serve warm.

Nutrition

Calories: 310kcal | Carbohydrates: 11g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 930mg | Potassium: 532mg | Fiber: 3g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 3mg

The post Bhuna Gosht | Instant Pot Lamb Bhuna appeared first on Indiaphile.

About this Recipe

I found Brooklyn Delhi’s Spicy Mango Chutney at Sprouts last week and decided to make this mango chutney wings recipe for Indiaphile (this is not a sponsored post). I used to make these chicken wings with a mango chutney that Trader Joe’s used to carry. I was prepared to heighten it with some ginger paste, chilies, and salt, but as soon as I tasted the chutney from the jar, I realized it didn’t need any of those extras.

Ultimately, this recipe demonstrates how to apply a favorite store-bought sauce to your wings and air fry them for delicious wings. This chutney has a relatively high sugar content, similar to any barbeque or sweet and sour sauce. That means it has the potential for amazing caramelization, and care must be taken to ensure it doesn’t burn.

Ingredients

• Chicken Wings: these are “party wings,” which are chicken wings broken up into two “bite-sized” pieces.
• Spicy Mango Chutney: I use Brooklyn Delhi brand mango chutney. This chutney is packed with flavor and does not need any additional ingredients. Other chutneys may benefit by adding some ginger and chilies to taste.

Cooking Tips

• Taste your chutney: A good chutney for this will be very flavorful so the flavors penetrate the meat. It should be sweet, sour, and, if you like, spicy. If your chutney needs a little extra punch, enhance it by adding some ginger paste, cumin, coriander, garam masala, lemon, salt, or chili powder.
• Take care not to burn your sauce: Since this sauce has a lot of sugar, any overcooking will likely result in burning. Until you know how your air fryer works with this recipe, keep a close eye on the chicken as it cooks.
• Substitute Your Favorite Sauces: Any sweet sauce will work well with this recipe. Use your favorite sweet and sour, pepper jelly, honey mustard, or sweet barbeque sauce instead of the mango chutney.

For more cooking tips and other recipe ideas for chicken wings, check out our guide to chicken wings.

If You Have Mango Jam and Not Mango Chutney

To create a quick mango chutney from mango jam, combine 4 tablespoons of jam with 1 teaspoon of ginger-garlic paste, 1/4 teaspoon of garam masala, 1/4 teaspoon of salt, 1/2 teaspoon of Kashmiri chili powder, and 2 teaspoons of water. Stir these ingredients well to ensure they are thoroughly mixed.

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2 Ingredient Spicy Mango Chicken Wings in the Air Fryer

Enjoy irresistible spicy mango chicken wings made effortlessly in the air fryer with just two ingredients: tender chicken wings glazed to perfection with flavorful Brooklyn Delhi's Spicy Mango Chutney. A delightful fusion of sweet and spicy flavors that's sure to elevate your wing game!

Course Appetizer

Cuisine Indian

Keyword chicken wings

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Total Time 22 minutes minutes

Servings 2

Calories 411kcal

Author Puja

Equipment

• Air Fryer

Ingredients

• 1 pound chicken wings
• 5 Tbsp spicy mango chutney

Instructions

• Place the chicken wings in a medium bowl. Add 4 tablespoons of chutney, reserving one for later, and stir to coat.
• Spray the air fryer tray with oil and place chicken wings on one layer across the air fryer, leaving space between the pieces. Air fry at 360°F for 18 minutes.
• Halfway through, turn the pieces over and baste with 1/2 tablespoon of chutney.
• When finished baking, brush one last time with the remaining chutney and serve.

Nutrition

Calories: 411kcal | Carbohydrates: 34g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 105mg | Potassium: 230mg | Fiber: 1g | Sugar: 24g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

The post 2 Ingredient Spicy Mango Chicken Wings in the Air Fryer appeared first on Indiaphile.