CookbookCookbookCookbookCookbook
  • HOME
  • MENU
    PLANNERS
  • HOW-TO
    GUIDE
  • VIDEOS
  • ABOUT
  • WHICH DINNER
    ARE YOU?
  • #EWDV
    GALLERY
  • Indian

INDIAN FOOD IS BUILT TO SHARE SO IT MAKES SENSE TO INVITE PEOPLE OVER TO EAT IT WITH YOU. WARMING SPICES AND VIBRANT COLOURS LINK CONDIMENTS, SNACKS, CURRIES AND DESSERT.

Fragrant, colourful and tasty, Indian food ticks all the entertaining boxes. This menu roams mostly in the north and west of this huge and diverse nation, with judicious spicing that highlights the core culinary elements. Indian ingredients are essentially humble so this isn’t an expensive menu.

I appreciate the simplicity and resourcefulness of Indian cuisine, which amplifies flavours through clever techniques, such as the Tarka that dresses the Pilaf. I also love making food from scratch, so I’m thrilled to share my recipe for Pappadums.

  • SHRIKHAND (FLAVOURED HUNG YOGHURT)
    A simple dessert that is definitely more than the sum of its parts, shrikhand is popular in north-western India. Prepared by mixing hung (strained) yoghurt with sugar, fruit and saffron, its cooling properties mean it can be served with spicy curries as part of a savoury spread too.
  • PILAF WITH FRAGRANT TARKA
    Basmati rice is traditionally soaked before cooking, and this recipe takes advantage of that time to scent and colour the rice with saffron, then bumps it up with more flavour while steaming. Tarka is a flavoured oil that is used to season Indian dishes.
  • KASHMIRI GARLIC NAAN
    Kashmir’s classic leavened flatbread is stuffed with fruit and nuts and is usually slightly sweet. This version relies on the dried fruit for sweetness, then underlines the savoury notes with garlic and spices.
  • PALAK PANEER
    You’ll be creating versatile basics - ghee and fresh cheese - with this recipe, then using them in a delicious vegetarian curry. Palak paneer is on the menu at just about every Indian restaurant but it’s easy to make at home.
  • TANDOORI CHICKEN
    There’s so much flavour in these drumsticks, thanks to a rich marinade that brings both colour and spice. You could eat them with a knife and fork but I definitely give you permission to pick them up with your fingers.
  • GOAN FISH AND TAMARIND CURRY WITH COCONUT RICE
    The coastal Indian state of Goa is famous for its seafood and a Goan meal usually features fish, rice and coconut. When making curries, the fish is added at the end of the cooking process, so steaming it in the Varoma then dousing it in curry sauce has an air of authenticity.
  • APPLE AND CUCUMBER RELISH
    The sweetness of cucumber and apple is balanced by the zing of lemon juice and the kick of chilli powder and mustard seeds. In India, relishes tend to be quite wet like this one; add extra pistachios if you prefer a sturdier result.
  • PAPPADUMS WITH MINT AND CORIANDER CHUTNEY
    Really? You can make pappadums at home? Well, yes, and it’s heaps of fun. It’s important to find the right lentils and to roll the dough as thin as possible. When they puff up in hot oil it’s almost like magic.
Hot Tips

Indian food doesn’t need to be served piping hot, so you can put this menu together in relaxed fashion.

Do you have an Indian grocery in your neighbourhood or town? They are likely to have all the spices, nuts and dal you’ll need at very keen prices.

TO SERVE:

Setting the mood could be as simple as lighting some incense or a candle, bringing in touches of tin and colourful textiles, or cranking up a Bollywood music mix. Have Pappadums, Chutney and Relish on the table when people arrive, then follow with other savoury dishes as they come. The Shrikhand is a dessert, but can also be served with the curries.

Make Ahead

1 WEEK
Ghee for the Palak paneer

2 DAYS
Shrikhand

DAY BEFORE
Paneer, Pappadams, Tandoori marinade

SAME DAY
Chutney and Relish, Fish, Chicken and dressing, Palak curry, Naan, Pilaf

Hot Tips

Indian food doesn’t need to be served piping hot, so you can put this menu together in relaxed fashion.

Do you have an Indian grocery in your neighbourhood or town? They are likely to have all the spices, nuts and dal you’ll need at very keen prices.

TO SERVE:

Setting the mood could be as simple as lighting some incense or a candle, bringing in touches of tin and colourful textiles, or cranking up a Bollywood music mix. Have Pappadums, Chutney and Relish on the table when people arrive, then follow with other savoury dishes as they come. The Shrikhand is a dessert, but can also be served with the curries.

Make Ahead

1 WEEK
Ghee for the Palak paneer

2 DAYS
Shrikhand

DAY BEFORE
Paneer, Pappadams, Tandoori marinade

SAME DAY
Chutney and Relish, Fish, Chicken and dressing, Palak curry, Naan, Pilaf

SET THE MOOD FOR YOUR PROGRESSIVE DINNER EVENT WITH DANI’S SPOTIFY PLAYLISTS

Indian music is as vibrant and varied as the cuisine. I’ve collected some tabla (hand drum) tunes, classical flute music, perky Bollywood rhythms and some very insistent Indian pop-rock. Let me know what you think!

My friend Sam plays in Fine Blue Thread, a contemporary Melbourne trio with a multicultural outlook. Sam has devoted himself to the tabla and spends much time in India learning from masters. They’re great, and the music makes a lovely backdrop to your Indian feast.

  • HOME
  • MENU
    PLANNERS
  • HOW-TO
    GUIDE
  • VIDEOS
  • ABOUT
  • WHICH DINNER
    ARE YOU?
  • #EWDV
    GALLERY
Cookbook

CONTACT US

thermomix.com.au
1800 004 838 from Australia
0800 766 966 from New Zealand
©2017 Thermomix. All Rights Reserved.

Up Arrow to top of page