How to Make Indian Pizza with Caramelized Onions, Potatoes, and Pistachios

Indian pizza, in my mind, trumps nearly every other flavour out there. I think it's the combination of complexly flavoured spices and tastes found in Indian food, but with the bread and cheese combo that is perfect on pizza.  

Sadly, this winning combination seems to be scarcely available outside of California, so, during my years in Massachusetts, I started making my own.

This recipe is based on those by Shari from My Fancy Pantry and Deb Perelman from Smitten Kitchen. I highly recommend both of these blogs, so please go and check them out!

You will need:

Equipment:
- a oven and stovetop
- several bowls
- a frying pan
- a wooden spoon
- a pizza pan
- a good sharp knife and cutting board
- a rolling pin
- a food brush (optional, but definitely useful)

Ingredients:
- 1 medium size onion
- 2 small yukon gold or purple potatoes
- pistachios
- honey
- cilantro
- garlic
- olive oil, hot pepper flavoured if available
- pizza dough, or ingredients to make such
- a soft, easily meltable cheese: I recommend fontina, preferably smoked if you can find it
- paneer (optional, but delicious. See my other instructable for how to make your own flavoured paneer)
- Indian spices: I used garam masala, paprika, tumeric, cardamom, cumin, coriander, cloves, and vadavan spice blend

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Jalebi An Indian Sweet (Instant Version)

Good Instructable Citizens,  (I am watching Spartacus these days :D)

"Life is a celebration."- Osho

"Life is a celebration, when you eat Jalebies" - Tarun  Upadhyaya  Ha ha :D

Jalebi (Ja as in jump le as in Label bi as in Big).

Jalabies are known as celebration sweet in India. In ancient India, people use to make & distribute Jalebies during weddings, child-birth, victory etc. In present India it is still known to be part of celebration. However the Jalebies are evolved  from just a celebration sweet to an extremely popular Indian sweet, savored across India and Indian subcontinent, from streets to 5-Star Hotels.

A little history (source :Wikipedia)

"Origins of Jalebi can be traced back to ancient India, where it was called Kundalika or Jal-vallika (being full of syrup, which is watery; hence the name). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during the period of Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name Jalebi became Zalebi as Z is more common in middle-eastern languages."

This sweet is so popular that many food companies offer instant Jalebi Mix so that you can make it at home. But I like to make it by my own, fresh and homely. Don't ya? :)

Traditionally, Jalebi requires a fermantation process of 24 hours, but since this version of Jalebi making is instant, it would only need an hour.

As difficult as it may appears to make, in reality it is simple to make :). Lets make this swirly, juicy, crunchy, mouth watering sweet. Keep the vows of your diet aside for a moment and savor this heavenly delight :).

Important information:

Preparation Time: 30 Minutes
Fermentation Time: 1 Hour
Servings: 4 (Grrr.. I had to share ;-))

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Indian Saffron Mousse

Saffron is the worlds most coveted spice, and for good reason. It adds intense and unrivaled flavor to any dish.
When you need a simple, yet sophisticated dessert,  follow this recipe for a lush and satisfying Indian treat!Ingredients:

-2 cups whipping cream
-4 tablespoon powdered sugar
-1 tablespoon saffron
-1 tablespoon hot milk
- ½ tablespoon cardamom powder

Tools:

-measuring cup / spoons
-metal mixing bowl
-hand mixer
-pan
-mortar and pestle

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Spicy Eggplants - Indian food from the Gujarat

Thali...

means a plate full of different dishes, a meal, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include roti, curries, pickles, daal and many more. Especially in the region of Gujarat those meals are very famous!

This eggplant dish is from the Gujarat and would be served on this thali....

For 4 persons:
500 g Eggplants, cut into 5 cm pieces and than cut lengthwise into quarters
2 big Tomatoes
2,5 cm Ginger
6 Garlic cloves
Oil 

Curry mixture:
1 Tsp Fennel seeds
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Chili-powder
1 Tsp Salt
some chopped fresh Coriander leaves

View the original article here