One of the most commonly used spices in Indian cooking is cumin. This warm, earthy spice is often used in curries, stews, and even rice dishes. Coriander is another staple spice, with a fresh, citrusy flavor that pairs well with vegetables and meats. Bright yellow turmeric is known for its anti-inflammatory properties and is often used in dishes like chicken tikka masala.

@sunita_spicyaffair ♬ original sound – Yas_Write (Urdu Poetry Status)

Ginger and garlic are also commonly used in Indian cuisine, adding a warm, pungent flavor to dishes. Cardamom, with its sweet, floral flavor, is often used in desserts and chai tea. Cinnamon, a warm and fragrant spice, is used in both sweet and savory dishes, adding depth and complexity to flavors.

Other popular spices in Indian cuisine include fenugreek, which has a slightly bitter taste and is often used in curries and chutneys, and mustard seeds, which add a pungent, slightly bitter flavor to dishes. Fennel seeds, with their sweet, licorice-like flavor, are often used in breads and desserts.

@therealmonicasingh Don’t forget your Garam Masala (not pictured) #India #IndianFood #indianfoodrecipe #food #foodie #recipes #indiantiktok #InTheHeightsChallenge ♬ cooking video – cooking

The key to learning how to use spices in Indian cuisine is to start experimenting! So don’t be afraid to pick a few spices and start cooking with them. Just remember that Indian spices are strong, so it’s best to start with smaller portions and build from there.

The post The Magic of Spices: Unlocking the Flavors of Indian Cuisine appeared first on foodisinthehouse.com.

Instructions

Before you do anything, fill a pot with five cups of boiling water (one cup per serving).When the water boils, add the following spices:

• Two round pieces of ginger root
• A pinch of grated nutmeg 
• 3 sliced ​​cardamom seeds or a quarter teaspoon of cardamom powder
• 1 cinnamon stick or a quarter teaspoon of cinnamon powder
• Half a teaspoon of black tea or various spice leaves
• A pinch of black pepper
• Sugar to taste (five servings = about 7 teaspoons).

After at least 15 minutes of cooking, you can add soy/almond/rice/hazelnut milk at a rate of about a quarter cup per serving (5 servings = 1 and a quarter). The chai should be consumed immediately, or stored in the refrigerator and made into ice chai by adding ice cubes.

You’re done! Enjoy this rich delicacy and don’t forget to be humble when your friends shower you with compliments!

The post How to Make The Perfect Chai Latte appeared first on foodisinthehouse.com.

Ingredients:

• 1 whole skinless chicken cut into 8 pieces
• 3 teaspoons sea salt
• 1 tablespoon paprika
• 4 curry leaves
• 1 cup brown lentils
• 1/2 inch grated fresh ginger
• 1 teaspoon garam masala
• 1 tablespoon curry powder
• 1 finely chopped large onion
• 3 cups water for the lentils
• 1/2 cup finely chopped fresh cilantro
• 3 tablespoons sunflower oil
• 1 tablespoon curry powder
• 1/4 cup water for the curry
• 2 diced small tomatoes
• juice of 1 lemon
• 1/2 tablespoon juice for garnish
• 1/2 teaspoon turmeric powder
• 3 green chili

Instructions:

1. Combine the turmeric, oil, salt, curry powder, lemon juice, paprika, and chicken in a bowl. Mix all the ingredients together. Leave the chicken in the bowl overnight.
2. Place the lentils in water for 15 minutes. Next, boil them in a pot for 10 minutes. Remove the water and place the lentils aside.
3. Cook the chicken together with 1/4 cup water in a pot with a cover. After 10 minutes you can add the ginger, tomatoes, onion, lemon juice, curry leaves, and chilies. Cook for 15 more minutes.
4. Include the lentils, then cook for 5 to 10 minutes. You can now serve the chicken dhansak. Top it off with a squeeze of lemon juice, fresh ginger, and garam masala.

The post Chicken Dhansak is the Only Curry Recipe You Need appeared first on foodisinthehouse.com.

Ingredients:

• 1 cup of plain Greek yogurt
• 2-3 tablespoons of olive oil
• 1 cup of self-rising flour or 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon of salt

Instructions:

1. Before you start, if you do not have self-rising flour don’t go out and buy it! You can make it easily by just whisking together the all-purpose flour, baking powder, and salt. This can be used in place of the self-rising flour.
2. In a bowl, mix the flour and yogurt with a wooden spoon until well combined, or in a stand mixer for 3 minutes. If you do it by hand, knead it for 2-3 minutes after the ingredients are combined.
3. Divide the dough into 4 sections or more if you want smaller naans.
4. Roll each section into a ball, lightly flour a surface, and roll them out so they’re oblong in shape.
5. On medium-high heat, heat up a pan and then put in half the olive oil.
6. Cook half the naans at a time for 3-4 minutes on each side, adding more oil with each batch.
7. Drain on a paper towel and enjoy!

The post You Just Need Two Ingredients to Make Homemade Naan Bread! appeared first on foodisinthehouse.com.

One of the most commonly used spices in Indian cooking is cumin. This warm, earthy spice is often used in curries, stews, and even rice dishes. Coriander is another staple spice, with a fresh, citrusy flavor that pairs well with vegetables and meats. Bright yellow turmeric is known for its anti-inflammatory properties and is often used in dishes like chicken tikka masala.

@sunita_spicyaffair ♬ original sound – Yas_Write (Urdu Poetry Status)

Ginger and garlic are also commonly used in Indian cuisine, adding a warm, pungent flavor to dishes. Cardamom, with its sweet, floral flavor, is often used in desserts and chai tea. Cinnamon, a warm and fragrant spice, is used in both sweet and savory dishes, adding depth and complexity to flavors.

Other popular spices in Indian cuisine include fenugreek, which has a slightly bitter taste and is often used in curries and chutneys, and mustard seeds, which add a pungent, slightly bitter flavor to dishes. Fennel seeds, with their sweet, licorice-like flavor, are often used in breads and desserts.

@therealmonicasingh Don’t forget your Garam Masala (not pictured) #India #IndianFood #indianfoodrecipe #food #foodie #recipes #indiantiktok #InTheHeightsChallenge ♬ cooking video – cooking

The key to learning how to use spices in Indian cuisine is to start experimenting! So don’t be afraid to pick a few spices and start cooking with them. Just remember that Indian spices are strong, so it’s best to start with smaller portions and build from there.

The post The Magic of Spices: Unlocking the Flavors of Indian Cuisine appeared first on foodisinthehouse.com.

Instructions

Before you do anything, fill a pot with five cups of boiling water (one cup per serving).When the water boils, add the following spices:

• Two round pieces of ginger root
• A pinch of grated nutmeg 
• 3 sliced ​​cardamom seeds or a quarter teaspoon of cardamom powder
• 1 cinnamon stick or a quarter teaspoon of cinnamon powder
• Half a teaspoon of black tea or various spice leaves
• A pinch of black pepper
• Sugar to taste (five servings = about 7 teaspoons).

After at least 15 minutes of cooking, you can add soy/almond/rice/hazelnut milk at a rate of about a quarter cup per serving (5 servings = 1 and a quarter). The chai should be consumed immediately, or stored in the refrigerator and made into ice chai by adding ice cubes.

You’re done! Enjoy this rich delicacy and don’t forget to be humble when your friends shower you with compliments!

The post How to Make The Perfect Chai Latte appeared first on foodisinthehouse.com.

Ingredients:

• 1 whole skinless chicken cut into 8 pieces
• 3 teaspoons sea salt
• 1 tablespoon paprika
• 4 curry leaves
• 1 cup brown lentils
• 1/2 inch grated fresh ginger
• 1 teaspoon garam masala
• 1 tablespoon curry powder
• 1 finely chopped large onion
• 3 cups water for the lentils
• 1/2 cup finely chopped fresh cilantro
• 3 tablespoons sunflower oil
• 1 tablespoon curry powder
• 1/4 cup water for the curry
• 2 diced small tomatoes
• juice of 1 lemon
• 1/2 tablespoon juice for garnish
• 1/2 teaspoon turmeric powder
• 3 green chili

Instructions:

1. Combine the turmeric, oil, salt, curry powder, lemon juice, paprika, and chicken in a bowl. Mix all the ingredients together. Leave the chicken in the bowl overnight.
2. Place the lentils in water for 15 minutes. Next, boil them in a pot for 10 minutes. Remove the water and place the lentils aside.
3. Cook the chicken together with 1/4 cup water in a pot with a cover. After 10 minutes you can add the ginger, tomatoes, onion, lemon juice, curry leaves, and chilies. Cook for 15 more minutes.
4. Include the lentils, then cook for 5 to 10 minutes. You can now serve the chicken dhansak. Top it off with a squeeze of lemon juice, fresh ginger, and garam masala.

The post Chicken Dhansak is the Only Curry Recipe You Need appeared first on foodisinthehouse.com.

Ingredients:

• 1 cup of plain Greek yogurt
• 2-3 tablespoons of olive oil
• 1 cup of self-rising flour or 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon of salt

Instructions:

1. Before you start, if you do not have self-rising flour don’t go out and buy it! You can make it easily by just whisking together the all-purpose flour, baking powder, and salt. This can be used in place of the self-rising flour.
2. In a bowl, mix the flour and yogurt with a wooden spoon until well combined, or in a stand mixer for 3 minutes. If you do it by hand, knead it for 2-3 minutes after the ingredients are combined.
3. Divide the dough into 4 sections or more if you want smaller naans.
4. Roll each section into a ball, lightly flour a surface, and roll them out so they’re oblong in shape.
5. On medium-high heat, heat up a pan and then put in half the olive oil.
6. Cook half the naans at a time for 3-4 minutes on each side, adding more oil with each batch.
7. Drain on a paper towel and enjoy!

The post You Just Need Two Ingredients to Make Homemade Naan Bread! appeared first on foodisinthehouse.com.