Sandge, also known as vade, mangodi, or dal vadi in different regions of India, are sun-dried lentil dumplings made from a smooth, spiced moong dal and chana dal batter. Once dried, they turn hard and shelf-stable, ready to be fried or simmered into a curry any time of year, even when you don't have fresh […]

The post Traditional Maharashtrian Sandge (Vade, Sun-Dried Lentil Drops) appeared first on Ministry of Curry.

Picture roasted coriander seeds and dry fruit, ground coarse and lightly sweetened, with a warm, nutty crunch and a citrusy note from the toasted coriander, the way my mom makes it. Her Maharashtrian version comes together with makhana, almonds, cashews, and coconut, toasted separately and ground together with a pulse, not a puree, so every […]

The post Dhaniya Panjiri (Maharashtrian Coriander Seed Panjiri) appeared first on Ministry of Curry.

Panchamrit (Panchamrut) comes together with just five pantry ingredients and takes only a few minutes to mix; no cooking involved. It has a smooth, pourable texture and a mild, creamy taste, sweetened naturally with honey and sugar and rounded out with a touch of ghee. If you've never made it before, it's a forgiving, no-fuss […]

The post Traditional Panchamrit (A Simple 5-Minute Puja Recipe) appeared first on Ministry of Curry.

Tangy, faintly sweet, and the prettiest shade of pink, sol kadhi is a refreshing kokum drink from India's Konkan region. Back home, Mom always makes it from scratch with a whole coconut. Here in the US, she's letting us in on her shortcut: canned coconut milk, and this Goan sol kadhi is ready to pour […]

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This is one of the easiest ways I know to get a full Indian dinner on the table, chicken, vegetables, and all, without touching more than one pan. Everything roasts together right on the sheet pan, so there is no separate curry pot, no extra side dish simmering on the stove. It is proof that […]

The post Sheet Pan Tandoori Chicken and Vegetables appeared first on Ministry of Curry.

Chicken sukka is a quick, homestyle Indian chicken curry bursting with spice, cooked down until every piece is glazed in a thick, richly flavored masala. It comes together in under an hour, and the flavor is all about the whole spices: smoky, warm, and layered, with a real kick from freshly ground coriander and cumin. […]

The post Mom's Chicken Sukka Recipe (Dry Chicken Curry) appeared first on Ministry of Curry.