Recipes

Aubergine Raita 

Wash and dry aubergine and brush 1 tbsp of oil onto the skin making sure it is evenly coated. Place on a rack in a tray under a hot grill and turn frequently so that all sides get well grilled. Grill until skin is blackened and nearly charred. Remove from grill and peel away the charred skin, scraping all flesh into a bowl. Chop the flesh up and then mash with a fork. Heat oil and add cumin seeds...

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Fresh Coriander and Mushroom Burgers 

1kg lean minced beef

100g very finely chopped coriander leaves

200g very finely chopped mushrooms

1 tsp coriander powder

1 tsp cumin powder

¼ tsp nutmeg powder

Salt to taste...

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Tandoori Salmon

In a large non-stick baking tray mix together the single cream and tandoori paste. Add the finely chopped onions and salt to taste. Lay fish in a single layer into this marinade, making sure all pieces are well smothered and refrigerate overnight...

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AN Indian Barbeque

With the warm weather on the wane there is nothing nicer than dreaming about a late Indian summer. But you don’t really need to wait beyond the next weekend - get marinating and you could hot things up in your garden with this Indian-style barbeque. The recipes are all easy to prepare, with very little to do on the day. Add a selection of nan breads, poppadums and some bottles of Indian beer and who knows how long the summer might last!...

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Cauvery Madhavan was born in India and moved to Ireland thirty-three years ago, arriving on Valentines Day and, despite the Irish weather, has been in love with the country ever since. Cauvery is the author of three books of fiction – Paddy Indian, The Uncoupling and The Tainted.

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