Welcome To Spice Up The Curry - a place where you can find Vegetarian Indian recipes and Eggless baking recipes. Apart from these you can find some international cuisines recipes and some fusion recipes with Indian touch. Spice Up The Curry was born on January 5th 2012. The website is still and always be a work in progress.
It is not just the recipe website, it is the community where the food lovers/cooking beginners discuss about their successes, failures, learning process in the kitchen.
The Recipes:
- With step by step photos
- Detailed instructions include exact ingredients measurements, cooking temperature, flame intensity, cooking time, tips, notes and substitutions (if possible).
- Also mentioned the taste and flavor of the dish, shelf life or freezing instruction (whenever applicable) and serving suggestions to make it a meal.
- All of them are tried, tested and tasted in my kitchen and by my family.
- Includes a printable format for you.
Hello from Kanan Patel (That’s me) 🙂
Namaste, I am Kanan and the creator of Spice Up The Curry. I do cooking, creating recipe write up, taking photos, editing, posting online. As well as technical aspects, maintenance, designing of blog, server issues all are done by me.
Getting Around:
If you’re new here, let me give you the tour of the site -
- You will find all the categories for recipes by clicking 'Recipe Index' at the top navigation bar
- You can find the recipes based on ingredients you have by going through the 'Ingredient Index' at the top navigation bar
- To search specific recipe from the site, you will find the search bar in the top navigation bar.
- basic cooking measurements conversion table, Indian spice box (Masala dabba) details and ingredient glossary topics are covered.
- You can also check out the the list of Indian cooking equipment I recommend.
Don’t find specific recipe that you are looking for? make a recipe request on spiceupthecurry[at]gmail[dot]com. I will try to post it asap.
SpiceUpTheCurry has been featured in VeganFoodAndLiving.com, Times of India, Hindustan Times, Huffpost, Buzzfeed, iDiva, MSN.com, Medium.com, Yahoo.com, Chowhound, Foodgawker, Yummly, India.com, Brit+Co, among others.
About Me: Kanan Patel
I am a former IT professional in a pharmaceutical company that “retired” in 2018 to focus on my family and to grow this site as a business. I am born and raised in India (Ahmedabad, Gujarat), now moved to the United States in 2008 as a student and living in New Jersey with my little daughter and husband.
A little story on How I learned cooking
I started cooking when I came to USA. I have never entered the kitchen when I was in India. During my masters, I learned little bit of cooking from my room-mates. But still I was doing just OK that time because roommates were always there, so I never got chance to cook alone. But when I got married, I need to manage the kitchen by myself. To keep mine and dear hubby’s stomach happy, I started to learn cooking from cookbooks. I have read lots and lots of cookbooks (nearby public library has very good collection of Indian cookbooks). No, reading doesn’t end here; I have read tons of culinary books which explain cooking & food science. As I understand the food and how it works with other ingredients, I started enjoying it. And Now I can say that I know cooking and I can cook good food. But still learning is in process.
About the Food I cook and We eat:
As being vegetarian, I only cook vegetarian food and so this blog also has veg recipes posted.
You will always find fresh ingredients in my cooking. I do not use processed and ready made canned stuff in my cooking.
I and hubby eat all the food which I cook and post here on the blog. If I need to I freeze some, eat later. Sometimes he took it to his office for his co-workers. But we never waste or throw anything.
Let’s get Connected:
You can keep up with latest recipe posted here on Spice Up The Curry
- Subscribe to the email newsletter.
- Follow me on Social media
You can email me on spiceupthecurry[at]gmail[dot]com for any suggestion, question or to just say Hello.
Copyright Policy: all the content and photos on my website is copyright protected with all rights reserved, unless otherwise noted. no hot-linking of images, please! It takes a lot of time and effort to take images and blog about the food I cook. Kindly respect the hard work that goes into making of this blog.
Privacy Policy: check out here.
You are an absolute angel! Not only are your recipes easy to follow but they actually work and my boyfriend’s family (Gujarati) love them, especially his Ba (grandmother), so I know I am scoring high on the points chart, especially as I can out cook his mother who doesn’t really cook. We have to really rely on aunties and his Ba when we want to really eat!! I have tried to follow them in the kitchen and wrote it all down exactly but they have never worked for me. This is the best site ever!
2 really big requests though and is that do you know how to make pudla's and the non punjabi style samosa pasty (almost like filo pastry)?
Thank in advance xx
Good to know that recipes and site are helpful to you.
Are your referring to sweet pudla or savory? If sweet then I still have to post the recipe. But for savory, I have already posted , named as besan cheela.
I have not tried making samosa pastry that you are talking about. You can use ready-made spring roll wrappers. I will try to make and post the recipe as time permits.
Hi,Kanan
I have been following your culinary skills from India itself,but last month we moved to USA and for Idli Dosa batter you always mentioned Ninja grinders .I have searched for it on Amazon,it is there but I am not sure about the model please guide me. As me and my kid are badly missing Idli Dosa here in USA.
Thanks
I am using this ninja mega kitchen system.
The processor bowl - I use to knead the paratha dough, pizza dough. Also use for fine chopping of veggies (e.g. pav bhaji, cabbage paratha)
The big blender jar - I use this to make different batters like dahi vada, idli, dosa. Or for blending soups.
The smaller individual serving jar - I use for grinding onion tomato to make punjabi gravies. for making cashew paste, chutney etc.
I also have Indian style preethi mixer grinder. I occasionally use this to make idli dosa batter, chutney etc. I bought it just because I was curious to know how it works compared to american style blenders.
But I don't think I needed this extra equipment. It is taking my valuable real estate from my kitchen counter.
If I can go back in past, I would just keep the ninja only.
Hi kannan.. you are really talented. Today i have tried rsagulla recipe from your site it came really awesome. Thank you so much for your tips. I have been trying rasagulla from other cooking blogs and youtube vidoes it never came out like store bought.. my family loved the sweet sooo much.. stay blessed..
wow, Thank you so much Safia for your kind words.
Very happy to know that rasgulla came out good.
Fabulous recipes....
Thank you.
Hi Kanan,
Your cake recipes are great. I cant wait to try some for my family. I am recently vegan and have been looking for good cake recipes without eggs. So glad I came across your site.
just wondering whether you replace egg with another ingredient or do you just omit it altogether?
Hope you enjoy my eggless recipes. Happy Baking !!
Regarding the egg replacement, it depends on the recipe and what other ingredients are used. In some, you can substitute the egg with yogurt, applesaucue, banana, milk, condensed milk (in this case need to adjust the sugar).
So there is no simple straight answer for this.