Easy Homemade Hummus (Extra Smooth)
Creamy, extra smooth hummus from one can of chickpeas, tahini, lemon and garlic. Ready in 10 minutes in a food processor.
Recipe Collection
Appetizers & Starters
Small plates to start things off right.
Green Chilli Thecha (Maharashtrian Chutney)
Fiery, rustic Maharashtrian chutney of blistered green chillies and garlic pounded with roasted peanuts and coriander. Ready in 15 minutes.
Quick Lime Pickle (Instant Nimbu Achar)
Salty, sour and spicy Indian lime pickle made the quick way: limes are simmered until soft, then mixed with chilli, turmeric, mustard and fenugreek. Ready to eat the next day.
Tomato Chutney (South Indian Style)
Tangy, spicy South Indian tomato chutney cooked with garlic, dried red chilli and lentils, blended smooth and finished with a mustard seed tempering. Ready in about 25 minutes.
Peanut Chutney
Thick, nutty South Indian peanut chutney with dried red chilli, garlic and tamarind, finished with a mustard seed and curry leaf tempering. Ready in about 12 minutes.
Tamarind Chutney (Imli Chutney)
Sweet and tangy tamarind and jaggery chutney with roasted cumin and ginger. Makes a jar that keeps for up to 1 month in the fridge.
Green Chutney (Mint and Coriander)
Fresh, zingy mint and coriander chutney with green chilli and lemon. No cooking, ready in 10 minutes, and it freezes well.
Coconut Chutney
Creamy South Indian coconut chutney with green chilli and ginger, finished with a mustard seed and curry leaf tempering. Ready in about 13 minutes.
Crispy Paneer Pakoras
Gram-flour battered paneer, deep-fried until golden — a monsoon-evening classic that pairs with mint chutney and hot chai.
Chilli Paneer Bites
Crispy, batter-fried paneer tossed through a sticky garlic-chilli sauce with peppers and onion — the Indo-Chinese starter that disappears first