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Lauki Halwa | Doodhi Halwa

Lauki halwa or dudhi halwa is a rich, creamy dessert made with lauki or bottle gourd. Grated bottle gourd is simmered with milk, then sugar and ghee are added and it is finished off with nuts.

Visit https://spicytamarind.com.au/lauki-halwa-doodhi-halwa/ for the full recipe.

INGREDIENTS:
5 cups bottle gourd peeled and grated (approximately 1 kg)
3 cups milk
½ to ¾ cup sugar depending on preference
½ cup ghee
1 tbsp almond flakes
1 tbsp pistachio
1 tsp cardamom powder

Lauki Chana Dal Sabzi

Lauki chana dal sabzi is a vegan curry made with bottle gourd (known as sorekayi/doodhi/ghiya) and chana dal (split Bengal gram). This simple and healthy vegan curry tastes great as a side dish and can also be eaten on its own as a low-carb meal.

Visit https://spicytamarind.com.au/lauki-chana-dal-sabzi/ for the full recipe.

INGREDIENTS:
5 cups bottle gourd (approximately 1 kg)
1 cup chana dal
2 tbsp oil
1 tsp cumin seeds
2 bay leaves
1 cup onion (1 large)
1 tbsp ginger paste
2-3 cloves garlic grated (or 1 tsp garlic paste)
1-2 green chilli finely chopped (or as per taste)
1 cup tomato (2 medium)
1 tbsp coriander powder
½ tsp turmeric powder
½ tsp chilli powder
1 tsp garam masala
2 tbsp coriander leaves
1 tbsp lemon juice

Bendekai Gojju | Okra Curry

Bendekai gojju is an easy vegan curry made with okra (or ladies finger) and a coconut-spices masala base. Bendekai means okra in Kannada. It is called bhindi in Hindi and is popularly known as ladies finger in India.

Visit https://spicytamarind.com.au/bendekai-gojju-okra-curry/ for the full recipe.

INGREDIENTS:
500 grams okra
2 tbsp coconut oil
¼ cup tamarind extract
1 tbsp jaggery
½ tsp turmeric powder

For masala paste:
3 tbsp sesame seeds
1 tsp coconut oil
2 tbsp split black gram (urad dal)
½ tsp fenugreek seeds (methi)
4-5 Kashmiri red chilli
7-8 curry leaves
¼ cup coconut

For tempering:
1 tsp coconut oil
1-2 dry red chilli
1 tsp mustard seeds
5-6 curry leaves
A small pinch asafoetida (hing)

Bharwa Bhindi | Stuffed Okra

Bharwa bhindi is an easy side dish where bhindi or okra is stuffed with a besan (gram flour) and spice mixture and is shallow-fried. This vegan dish goes very well with both rice and plain paratha/roti.

Visit https://spicytamarind.com.au/bharwa-bhindi-stuffed-okra/ for the full recipe.

INGREDIENTS:
500 grams okra (bhindi
2 tbsp oil
1 tsp lemon juice
1 tbsp coriander leaves
For the masala stuffing:
¼ cup besan (gram flour/chickpea flour)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp chilli powder or as per taste
1 tsp amchur
1 tsp garam masala
1 tsp fennel seeds
Salt to taste
2 tsp oil

Kadai paneer

Kadai paneer is cottage cheese cooked in a kadai with tomatoes, onions, capsicum, and a blend of Indian spices. The main flavour of this dish comes from freshly pound spices.

Visit https://spicytamarind.com.au/kadai-paneer/ for the full recipe.

INGREDIENTS:
3 cups paneer cut into long fingers
2 tsp coriander seeds
3 dry red chilli
3 tbsp ghee
1 cup onion cut into thick slices
1 cup capsicum cut into long fingers
½ tsp fenugreek seeds (methi)
4-5 cloves garlic roughly chopped
1 tsp ginger paste
1-2 green chilli or as per taste
1 cup tomatoes chopped
Salt to taste
2 tbsp coriander leaves chopped

Vangi Bath | Eggplant Rice

Vangi bath is a rice-based dish that originates from Karnataka. It literally translates to eggplant rice. Vangi means eggplant or brinjal and bath means a rice-based dish. Vangi bath is made with eggplants (or brinjal), rice, and a spice blend called vangi bath masala powder.

Visit https://spicytamarind.com.au/vangi-bath-eggplant-rice/ for the full recipe.

INGREDIENTS:
3 cups Basmati rice cooked
2 eggplant
A small piece tamarind
3 tbsp vangi bath masala powder
3 tbsp oil
1 tsp mustard seeds
2 dry red chilli
1 tsp split Bengal gram (chana dal)
1 tsp split black gram (urad dal)
1 tsp cumin seeds
6-8 curry leaves
2 green chilli finely chopped
1 tsp ginger paste
1 tsp turmeric powder
Salt to taste
½ cup peas
2 tbsp coriander leaves chopped

Beetroot Halwa

Beetroot halwa is a creamy, rich dessert is made with four main ingredients – beetroot, milk, ghee, and jaggery.

Visit https://spicytamarind.com.au/beetroot-halwa/ for the full recipe.

INGREDIENTS:
5 cups beetroot grated (approximately 4 large beetroots)
3 cups milk
¼ cup jaggery
¼ cup ghee
1 tsp cardamom powder
2-3 tbsp cashew chopped
2-3 tbsp almonds chopped

Homemade vangi bath masala powder

Vangi bath masala powder is a flavourful spice blend used to make vangi bath. It can also be added to upma to make khara bath. Vangi bath is very easy to put together and can be made with leftover rice. If you have vangi bath masala powder ready, this dish is ready in less than 20 minutes.

Visit https://spicytamarind.com.au/homemade-vangi-bath-masala-powder/ for the full recipe.

INGREDIENTS:
¼ cup coriander seeds
¼ cup split Bengal gram (chana dal)
¼ cup split black gram (urad dal)
4 cardamom
10-12 tsp cloves
4 2-inch piece cinnamon
2 star anise
4 marathi moggu (kapok buds)
2 tbsp poppy seeds
½ cup coconut (dried or desiccated)
12-15 curry leaves
12-15 Byadagi chilli (mild) - can be replaced with Kashmiri red chilli
5-6 Guntur chilli (hot) - can be replaced with any hot dry red chilli

Curd Rice | Mosaranna

Curd rice or mosaranna is a simple comforting dish made with rice and yogurt.

INGREDIENTS:
1 cup Basmati rice
2 cups yogurt
2 tsp ghee (can be replaced with oil)
1 tsp mustard seeds
2 dry red chilli
½ tsp cumin seeds
1 tsp split black gram (urad dal)
1 tsp Bengal gram (chana dal)
6-7 curry leaves
1-2 green chilli finely chopped or as per taste
½ tsp ginger paste
2-3 tbsp cashew
Salt to taste
2 tbsp coconut fresh, grated
¼ cup pomegranate seeds (optional)
8-10 grapes (optional)
2 tbsp coriander leaves chopped

Gobi Manchurian

Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower tossed in a spicy, tangy and mildly sweet sauce.

Visit https://spicytamarind.com.au/gobi-manchurian/ for the full recipe.

INGREDIENTS:
1 medium cauliflower

For the batter:
6 tbsp plain flour
4 tbsp cornflour
1 tsp white pepper
Salt
1 tsp red chilli paste
1 tbsp ginger garlic paste
1 tbsp dark soy sauce
Oil for deep-frying

For the Manchurian gravy/sauce:
2 tbsp oil
1-inch ginger finely chopped
3 cloves garlic finely chopped
¼ cup scallion finely chopped
1 small onion finely chopped
1 small carrot finely chopped
¼ cup capsicum finely chopped
1 tbsp red chilli paste
2 tbsp tomato ketchup
2 tbsp dark soy sauce
1 tbsp vinegar
2 cups vegetable stock
1 tbsp cornflour
1 tsp white pepper
Salt to taste
Spring onions for garnish