Indian + Starters recipes (23)

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Beef Samosas

Recipe by: Donna-Maree Austin

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Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savoury, spicy recipe. You just can't buy better in the shops.

Catfish Pakoras

Recipe by: Madhumita

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A Bengali lives by fish and rice. Living in North America, I had to adapt to the fact that I could not get the fish that I grew up with in India. So I learnt to eat catfish, trout, salmon and striped bass etc. Catfish is one of my favourites, as the fatty fish lends itself to a lot of moisture and it doesn't smell fishy at all - if its fresh! This is a recipe I came up with on a whim.

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Cauliflower parathas

Recipe by: manju

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Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.

Chaat - Dahi Batata Puri

Recipe by: Rani

Reviews(4)

Chaat is a broad term that encompasses many different savoury Indian snacks. This recipe is made of yoghurt and potatoes and other chaat sauces.

Chickpea and rice balls

Recipe by: Azmina Govindji

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These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious alternative to rice or potatoes. Cooked traditionally as an Indian dish the balls would be deep-fried, but here they are baked.

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Crispy Vegetable Pakoras

Recipe by: veggigoddess

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Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.

Curried Mussels

Recipe by: Kerry

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Mussels steamed in a white wine cream sauce with a hint of curry. An easy and delicious recipe, you'll love it!

Easy Veggie Samosas

Recipe by: pumbster

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Quick vegetarian samosas with a curried chickpea filling. You can adjust the amount of curry paste according to your taste.

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Easy Vindaloo wings

Recipe by: pappadamjoe

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Chicken wings in a hot marinade roasted in oven.

Elijah's Phulourie

Recipe by: JWARD100

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These savoury fritters are made with split pea flour and a blend of mild spices. An East Indian snack that goes well with mango chutney!

Fried lentil dumplings

Recipe by: Neha

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These are great to serve at an Indian party as starters or snacks! See the footnote for a spicy chutney to accompany.

Goan seafood soup

Recipe by: Brenda Houghton

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A lightly spiced prawn soup from the west coast of India makes an exciting start to any meal. Add the fresh oysters for a special occasion.

Indian patties

Recipe by: Brenda Houghton

Reviews(1)

These spinach patties are usually deep-fried, but here they are grilled to give plenty of flavour with much less oil.

Indian Spicy Seekh Kebabs

Recipe by: Umaima Shafiq

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This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.

Keerti's Karwari Prawns

Recipe by: keertikumar

Reviews(3)

This traditional prawn dish made with fresh coconut is typical to the coastal areas of Karwar in Karnataka state, India.

Onion Bhajis

Recipe by: Natasha

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These are rather typical onion bhajis, but I spice them up with minced chillies. Besan is ground chickpea flour; it's also known as gram flour, and you can find it at Asian shops.

Pakoras

Recipe by: Nithiya

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These are simple, but authentic Punjabi vegetable fritters. You can vary the chilli powder according to your tastes. Dove's Farm makes ane excellent variety of chickpea flour.

Pav bhaji

Recipe by: Bongadi

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This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Indian shop to get the 'Pav Bhaji Masala' that is the special spice to bring the flavour. Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Samosas

Recipe by: Kimber

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These stuffed savoury pastries are a traditional Indian favourite. Lamb and spices are cooked together to create a mouthwatering filling for the easy to make pastry. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Spiced vegetable wedges

Recipe by: Chrissie Lloyd

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Check the label: choose a curry paste with a strong flavour and low fat content.

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