Learn how to make baked spinach samosas. It’s a two step process.
1. You prepare the outer shell (pastry) with the dough which is made using all purpose flour
2. Prepare the stuffing using spinach and peas
3. Fill the shell with the stuffing and then
Bake samosas at 350-375 F for about 30-35 mins.

For the pastry/outer shell
- All purpose flour
- Ajwain (carom seeds)
- Baking Powder
- Salt
- Oil

For stuffing:
- Bunch of spinach leaves, washed and chopped
- Cup of green peas and
- Indian spices

Category: Howto & Style
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Learn how to make simple Tamarind chutney. Best served with your favourite Indian snack or appetizer.

Ingredients:
- Half Cup Tamarind concentrate
- 1 Tsp roasted cumin powder
- 2 Inch piece of jaggery (or tbsp brown sugar) (or to taste)
- 1 Tsp Salt ( or to taste)
- Cup of water

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Learn how to make super simple and flavorful Khajur ki chutney. Khaur i.e. dates lend a lovely sweet flavor to the dish and we balance it out with spice from dried red chilli, add earthy tones from sesame seeds, cashew nuts and peanuts. To aid digestion, add asafoetida and seasning from sugar and salt.

This chutney can be used as a spread on sandwiches and wraps, on bagels or with any Indian meal. I love to enjoy it with Indian appetizers and snacks.

Ingredients:
1/2 cup dried dates
1 red chilli
1 tbsp Sesame seeds
7-8 cashew nuts
10-12 peanuts (unsalted)
tsp sea salt
1/2 tsp asafoetida
1 tbsp brown sugar
1-2 cups of water
1 tbsp oil

- Heat a pan
- Add oil
- Add asafoetida and dried red chilli
- Add Sesame seeds, cashew nuts, peanuts. Cook for about 2 mins
- Add Dates and sugar
- Add water and salt
- Let everything come to a boil and cook for about 2-3 mins.
- Turn off the heat. Let the mixture cool down. Then grind to make the chutney.

Once completely cold, store in the refrigerator for upto 2 weeks. Enjoy!

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Kabobs, Kebabs, Kabops, Kabab whatevery you may call them are delicious. A little bit about Kabobs: Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav; also Ćevapi, or Ćevapčići) is a wide variety of skewered meals originating in the Middle East and later on adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: "şiş kebap") cooked on a skewer.[1] In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries.

Here I am sharing with you a simple recipe for making kabobs on the tawa, hence the name tawa kabobs.

Ingredients:
1 lb ground meat (we used groudn turkey)
3 tbsp chickpea flour (besan)
1 small chopped onion ( about half a cup)
handful cilantro leaves (Coriander leaves, dhania). You can use herb of your choice
Salt per taste
1 well beaten egg
1 tsp red chilli pwd
1 small green chilli (omit green chilli if you dont like heat)
1 tsp garam masala
1 tbsp ginger/garlic paste
1 cup finely chopped red pepper

Mix all these ingredients together and let stand for 30 mins.
Next, heat a pan or tawa. Add 2 tbsp oil and put small meat patties on to it and cook until both sides are brown. Press down on the kabobs firmly while cooking so that its well cooked from inside as well.
Serve with chutney of your choice as an appetizer or over rice (with naan) as main part of the meal.

Category: Howto & Style
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Here is a paneer playlist for your quick reference:

For Marinade:

300 gms Fish Fillets
(We used Wild Pollock)
1/2 tsp black pepper pwd
1 tsp Salt
1/2 tsp red chilli pwd
1 tsp Turmeric

For the batter

3 tbsp chickpea flour
1 tbsp ginger/garlic paste
1 tbsp lemon juice
1/2 tsp carom seeds/ajwain
1 tsp salt (add per taste)
1 tsp red chilli pwd
1/2 tsp garam masala

Oil for cooking. We pan-fried but you can choose to deep fry too.

Method: Marinade the fish for 20 mins and then prepare the batter. Add the fish in it. Let it stand in it and then pan-fry until cooked (usually 5-6 mins) Serve with chutney of your choice.

Learn how to make carrot and peas pilaf (pulao) by watching this recipe video. This kind of rice is best served with chutney or raita (yogurt preparation).You can try these with your favourite curry too.
Ingredients:
1 tsp Cumin seeds
2 tbsp oil for cooking
1 cup Basmati (or Jasmine rice)
You can use other varieties too.
1 cup each Carrots and Peas
2.5 cups of water
1 tsp red chilli pwd (Paprika)
Salt per taste

Category: Howto & Style
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Learn how to make Chicken Keema Matar Curry (Ground chicken with Green Peas cooked with Indian spices)
Keema means minced meat and you can also use ground lamb, beef or turkey instead of chicken in this recipe.

Ingredients:
350 gms of ground chicken
1 cup of green peas
1 large chopped onion
3 tbsp oil for cooking
1 tbsp each ginger and garlic paste
2 tbsp tomato paste
salt per taste
1 cup water
2 dried red chillies
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander pwd
1/2 tsp garam masala pwd
Cilantro for garnish

- Best served with parantha or naan.

Category: Howto & Style
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Who doesn’t crave a good bite with a cup of coffee or tea? You can Jazz up simple toast of bread with our exciting Instant bread snack recipe and what’s better than the fact that you get your daily dose of vegetables and it’s not even deep-fried.
Sooji means semolina/cream of wheat (also known as Rava/Rawa) and in this yummy Instant Bread Snack recipe we coat the bread slices with semolina mixture.

Ingredients:
2 cups of sooji (Semolina/Cream of Wheat)
Vegetables of your choice
1/2 cup milk (or whipping cream)
2 tbsp ketchup
Salt (as per taste)
1 tsp Black Pepper Pwd
1 tsp Garam Masala
Feel free to add paprika/green chili if you want to make it a little spicy and
Bread slices (Any kind of your choice. We prefer using whole wheat light rye bread)

To prepare the dish, make a batter out of all the ingredients (except Bread). Make sure you cut your vegetables small otherwise they will keep falling off from the bread. Now, coat the batter on the slices and cook it on low to medium heat on a pan until both sides golden. Serve with Chutney of your Choice. We recommend Mint or Tamarind Chutney.

Recipe for Punjabi Fish Pakora.

For Marinade:

300 gms Fish Fillets
(We used Wild Pollock)
1/2 tsp black pepper pwd
1 tsp Salt
1/2 tsp red chilli pwd
1 tsp Turmeric

For the batter

3 tbsp chickpea flour
1 tbsp ginger/garlic paste
1 tbsp lemon juice
1/2 tsp carom seeds/ajwain
1 tsp salt (add per taste)
1 tsp red chilli pwd
1/2 tsp garam masala

Oil for cooking. We pan-fried but you can choose to deep fry too.

Method: Marinade the fish for 20 mins and then prepare the batter. Add the fish in it. Let it stand in it and then pan-fry until cooked (usually 5-6 mins) Serve with chutney of your choice.

Category: Howto & Style
Uploaded by: eateastIndian
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Learn how to spice up paneer which is basically Indian cottage cheeseand cook it in delicious tomato sauce.
Ingredients:
2 fresh tomatoes -pureed
2-3 tbsp butter
1 stick of cinnamon
2-3 green cardamom
250 gms of paneer cubes
1 tbsp ginger garlic paste
Salt (per taste)
1/4 tsp Turmeric
1 tsp red chilli pwd
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala
1.5 cups of water
Cilantro for garnish

Method:
1. Melt the butter in the pan
2. Add Cinnamon stick and green cardamom and saute for 30 secs
3. Add ginger -garlic paste and cook for about 2 mins
4. Add tomato puree, salt, turmeric and red chilli pwd
5. Cook for 4-5 mins.
6. Add paneer cubes and mix well.
7. Add water and let everything simmer for 4-5 mins.
8. Add kasoori methi and garam masala. Stir in all the components.
9. Garnish with Cilantro leaves
10. Serve hot over basmati rice or with naan

Tips:
You can take out cinnamon stick and green cardamom before serving. Also, you can add some cream in the curry for richer, heavier version.

Category: Howto & Style
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Learn how to make instant Indian style carrot pickle at home.
For this tangy achaar we need:
1 lb Carrots
2 tbsp oil
2 tbsp vinegar
Salt per taste (we used 1 tbsp)
1 tsp mustard seeds
10-12 black peppercorns
1 tsp black pepper pwd
2 tbsp tomato paste

Category: Howto & Style
Uploaded by: eateastIndian
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Method: It is really simple to make this dish.
- Wash and peel the squash and then grate it.
- Melt the butter in the pan and cook squash in it with cardamom pwd and sugar for about 4-5 mins
- Add milk pwd and continue cooking further for 5-6 mins until done. It will turn soft and creamy.
Serve it after meal hot or cold as per your preference.

Note:
It’s imp to keep stirring the pan while squash is cooking so that it doesn’t stick to the bottom of the pan and burn.
If you add whipping cream or milk instead of milk powder then you can almost have ghiya ki kheer instead of halwa. This is a lighter version but you can add khoya (mawa), more ghee and sugar for richer and heavier dessert.

Ghiya Ka Halwa Recipe Video

Learn how to prepare bottle gourd or opo squash (summer squash) in a flavorful Indian way to have a yummy dessert.It’s popularly called ghiya ka halwa or doodhi halwa (lauki halwa) which translates as squash pudding.
Ingredients:
2 long melons (summer squash)
1 cup milk powder
Sugar per taste
1/4 tsp cardamom powder ( elaichi pwd)
2 tbsp butter or clarified butter for cooking

Method: It is really simple to make this dish.
- Wash and peel the squash and then grate it.
- Melt the butter in the pan and cook squash in it with cardamom pwd and sugar for about 4-5 mins
- Add milk pwd and continue cooking further for 5-6 mins until done. It will turn soft and creamy.
Serve it after meal hot or cold as per your preference.

Note:
It’s imp to keep stirring the pan while squash is cooking so that it doesn’t stick to the bottom of the pan and burn.
If you add whipping cream or milk instead of milk powder then you can almost have ghiya ki kheer instead of halwa. This is a lighter version but you can add khoya (mawa), more ghee and sugar for richer and heavier dessert.

Category: Howto & Style
Uploaded by: eateastIndian
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This is one of the most simple Indian recipes. In this dish we flavor potatoes with cumin seeds and it can be enjoyed as a side dish with rice or with chapati, naan etc.
Ingredients:
2 medium size chopped potatoes
1 small green chilli
2 inch piece of ginger julienned
2 tbsp Oil for cooking
3-4 stalks of Cilantro for garnish
1/2 tsp dried mango pwd (Amchur)
Salt as per taste
1 tsp Turmeric
1 tsp cumin seeds

- Start by heating oil
- Add cumin seeds. Once they splutter, add green chili and ginger. Give them 2 mins and then add potatoes. Stir them and add 1/2 cup water
- Potatoes will take 10-12 mins to cook. Half way through add dried mango pwd.
- Once potatoes are done, garnish with Cilantro leaves and serve.

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Category: Howto & Style
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Ingredients (serves 2-3):
1 can of coconut milk
2-3 tbsp oil
1 tsp coriander seeds
1 dried red chilli
2 cloves
1 cinnamon stick
1 tbsp dried curry leaves
1 small onion
1/2 inch ginger piece
2-3 cloves of garlic
350 gms of chicken (chicken breast)
Salt per taste
1 tsp turmeric
Optional: Garnish with cilantro leaves before serving.

Please note this curry has a very typical taste because of addition of whole coriander seeds and curry leaves. If you are not comfortable with whole coriander seeds (use coriander pwd and curry pwd)

Serve with rice or enjoy with Naan or parantha!

Complete meal in itself, this flavorful Quinoa pilaf will become your favourite in no time. It’s great for lunch as well as a quick snack.

Ingredients:
1 Large Zucchini
1 cup Chickpea flour (besan)
Salt ( per taste)
1 tsp Garam Masala
1/2 tsp Red chilli pwd
1 tsp Mango Pwd
1 tsp Black Pepper Pwd (Kali Mirch)
1 tsp Carom Seeds (Ajwain)
1/2 cup water
3-4 Tbsp Oil

Mix all the spices together along with chickpea flour and Zucchini pieces. Add water to make thick batter and pan-fry till golden brown. Serve with your favourite chutney.
Note: Feel free to adjust the spices to your taste level.

Any traditional home cooked east indian meal is full of aromatic spices. Indian spices have been around for thousands of years and those same flavors are present each time a recipe gets passed down from generation to generation. Here are a few of our favorite spices. Let us know whats your favourite spice?
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Category: Howto & Style
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Ingredients:
1 Large Zucchini
1 cup Chickpea flour (besan)
Salt ( per taste)
1 tsp Garam Masala
1/2 tsp Red chilli pwd
1 tsp Mango Pwd
1 tsp Black Pepper Pwd (Kali Mirch)
1 tsp Carom Seeds (Ajwain)
1/2 cup water
3-4 Tbsp Oil

Mix all the spices together along with chickpea flour and Zucchini pieces. Add water to make thick batter and pan-fry till golden brown. Serve with your favourite chutney.

Note: Feel free to adjust the spices to your taste level.

Check out the video on how to make Pan-fried Zucchini Fritters.

Learn how to make super healthy, quick and easy Quinoa Pilaf by watching this video.
Ingredients:
-1 cup cooked Quinoa
(Quinoa can be cooked by adding it in 1.5 cup of boiling water)
-Vegetables of your choice
-2-3 tbsp of Oil for cooking
-1 tsp cumin seeds
-3-4 cloves of Garlic
-1 green chiili
-Salt Per taste
-1 tbsp Lemon juice
-1 tsp Garam Masala
-1 tsp Turmeric

Complete meal in itself, this flavorful Quinoa pilaf will become your favourite in no time. It’s great for lunch as well as a quick snack.

Category: Howto & Style
Uploaded by: eateastIndian
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Learn how to make this yummy and quick bread snack called sooji wali bread in a lot of Indian households. Sooji means semolina/cream of wheat (also known as Rava/Rawa) and in this recipe we coat the bread slices with semolina mixture.
Ingredients:
2 cups of sooji (Semolina/Cream of Wheat)
Vegetables of your choice
1/2 cup milk (or whipping cream)
2 tbsp ketchup
Salt (as per taste)
1 tsp Black Pepper Pwd
1 tsp Garam Masala
Feel free to add paprika/green chili if you want to make it a little spicy and
Bread slices (Any kind of your choice. We used whole wheat light rye bread)

Make a Batter out of all the ingredients (except Bread). Coat the batter on the slices and cook it on low to medium heat on a pan until both sides golden. Serve with Chutney of your Choice.

Category: Howto & Style
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Learn how to make fantastic Tofu Makhani Recipe.
350 gms of Tofu
1 chopped onion
2 tbsp plain yogurt
1/2 tsp turmeric
2 tsp salt ( 1 tsp for marinade, 1 tsp for onions)
1 tsp paprika
1/4 tsp Tandoori masala
4 tomatoes
3 cloves of garlic
2 inch piece of ginger
1 green chilli (optional)
1 tsp of cumin and coriander seeds
2 green cardamom
4 cloves
1 inch cinnamon stick
2 tbsp oil for cooking
2 tbsp butter
Cilantro for garnish

Serve with rice, noodles or naan

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Category: Howto & Style
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Learn how to make Zucchini Fritters in a flavorful Indian way.
Ingredients:
1 Large Zucchini
1 cup Chickpea flour (besan)
Salt ( per taste)
1 tsp Garam Masala
1/2 tsp Red chilli pwd
1 tsp Mango Pwd
1 tsp Black Pepper Pwd (Kali Mirch)
1 tsp Carom Seeds (Ajwain)
1/2 cup water
3-4 Tbsp Oil

Mix all the spices together along with chickpea flour and Zucchini pieces. Add water to make thick batter and pan-fry till golden brown. Serve with your favourite chutney.
Note: Feel free to adjust the spices to your taste level.

Category: Howto & Style
Uploaded by: eateastIndian
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Learn how to make delicious Malabar chicken curry using basic Indian spices:

Ingredients (serves 2-3):
1 can of coconut milk
2-3 tbsp oil
1 tsp coriander seeds
1 dried red chilli
2 cloves
1 cinnamon stick
1 tbsp dried curry leaves
1 small onion
1/2 inch ginger piece
2-3 cloves of garlic
350 gms of chicken (chicken breast)
Salt per taste
1 tsp turmeric
Optional: Garnish with cilantro leaves before serving.

Please note this curry has a very typical taste because of addition of whole coriander seeds and curry leaves. If you are not comfortable with whole coriander seeds (use coriander pwd and curry pwd)

Serve with rice or enjoy with Naan or parantha!

Category: Howto & Style
Uploaded by: eateastIndian
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Welcome to Eat East Indian Channel. My name is Aditi and this is my humble attempt to share my passion for cooking Indian food with you. I grew up eating Indian food and some of my favourite childhood memories include watching my create magical dishes with basic Indian spices, cooking with my dad on the weekends, visiting grandma, uncles and aunts during holidays and enjoying some flavorful food. I’ve spent countless hours with my mom, friends and family poring over magazines and cookbooks and trying out new recipes, as well as creating and recreating Indian food classics. I’ve also been very fortunate to travel with my family to different parts of India and experience cuisine from different regions of this lovely subcontinent. So whether you are craving Korma or Vindaloo, want some healthy Indian vegetables or just a simple curry, you’ll find it all here. Eat East Indian channel is all about mouthwatering appetizers, decadent desserts, delicious entrees, some traditional and some new age recipes. Basically this is your gateway to exciting flavors. Please subscribe today to never miss a tasty recipe ever again.
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Category: Howto & Style
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Learn how to make delicious and flavorful Cauliflower curry.

Ingredients:
Oil for cooking
1 tsp Cumin seeds
1 tbsp ginger chopped
3-4 cloves of garlic chopped
1 small onion
Salt per taste
1 tsp Turmeric
1/2 tsp Red chilli pwd
2 fresh tomatoes (pureed)
300 gms Cauliflower
1 small green chilli
1 cup water
Cilantro for garnish
1/2 tsp dried fenugreek leaves (Kasoori Methi)
1 tsp Garam masala

Want to hangout with us
Twitter @eateastindian
Facebook Page : Eat East Indian
Blog: eateastindian blog

Category: Howto & Style
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Recipe for Turkey Seekh Kabobs.

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This is a very healthy, flavorful and nutritious recipe. You can customize it as per your own taste. Here’s what you will need:
2 cups of Pearl or Israeli Couscous
4 cups of water
Salt, Garam Masala, Roasted Cumin seeds, Black Pepper Pwd
(Optional- red chilli pwd)
Vegetables of your choice (we used red and green bell peppers/capsicum, cauliflower, potatoes)
1-2 cups boiled chickpeas (used black and white kind)
Onions and Garlic
Oil for cooking
It’s really simple to make this dish.
- Cook Couscous (2:1 ratio of water to couscous). Also add some salt and tbsp oil
- Boil chickpeas
- Saute onions and garlic. Add spices and Steam your vegetables.
- Once veggies are ready, add chickpeas and then add cooked couscous
- Mix everything thoroughly and serve hot.
Also makes for a great snack or for next day lunch.

Don’t forget to share the recipe and please do subscribe to youtube.com/eateastindian for more flavorful recipes.

Category: Howto & Style
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