Karan Gokani

INDIAN 101: LEMON RICE 🍋🍚🇮🇳 This South Indian recipe is a great way to use up leftover rice. Make a big batch of the lemon mix and store it in the fridge for weeks. Then mix in with some cooked rice anytime and serve hot, warm or even cold. Check out my previous video on how to cook perfect basmati rice, if you're not comfortable cooking rice. 2 cups cooked white rice (I use Basmati) Juice of 2 lemons 1 tbsp oil 10-15 cashews 1 tsp mustard seeds 1 tsp ginger 1 tsp split white lentils (urid dal) Pinch of hing (asafoetida), optional 8-10 curry leaves 1 tsp turmeric 2 dried red chillies Salt, to taste 1. Fry the cashews until golden, strain and reserve. 2. In the same oil, fry the mustard seeds. Once they crackle, add the remaining ingredients, except lemon juice and rice. Fry everything until the lentils are golden, about 3-4 minutes on a low heat. 3. Stir in the lemon juice and cashews and allow to rest for 15 minutes. Then mix into the cooked rice and serve warm or cold. Stay tuned for another one of my favourite rice recipes dropping later this week. Enjoy! #indian101 #indianfood #indianrecipes #southindia #food #recipe #instafood #basmati #rice #lemonrice

INDIAN 101 THE COOKBOOK 🇮🇳📚🎉 I'm so excited to share with you my brand new Indian cookbook INDIAN 101: REAL INDIAN RECIPES MADE SIMPLE This book has been 3 years in the making and I couldn't be more pleased about how it's looking. It's the book I wish I had when I first started cooking Indian food (although I couldn't read at that age 😂). It's got everything you love about my recipe videos, and so much more. Detailed instructions, never before seen recipes, stories, tricks, tips, hacks, and more. I share my favourite home, street, and restaurant-style dishes from across India and show you how to make them at home, wherever you are and whatever your skill level. INDIAN 101 📚 is out in September, but you can pre-order NOW. And if you don't know why you should pre-order here are just a few reasons: ⭐You get a big 25% discount on launch price @waterstones if you use 'Karan101' when you order. ⭐you get the very first copies when it's out ⭐Early preorders will really help us get the book out to more people across the world See the link in my bio and stories for more details. I can't wait for you to hold it, read it and cook it! #indian101 #indianrecipes #indianfood #simple #real #easy #recipes #cookbook

INDIAN 101 IS BACK! And this time we are going East. My favourite recipes from Kolkata and beyond, dropping every week. Stay tuned, keep commenting and most importantly, keep cooking ❤️ #indian101 #indianfood #indianrecipes #eastindia #calcutta #food #recipe #instafood

These Chilli Cheese Parathas were my go-to comfort food growing up, especially on nights when I didn’t fancy what was made for dinner or wanted something indulgent for a snack. Stuff them with any cheese you like, but for me nothing beats Amul cheese in India or a good mature cheddar elsewhere. 2 cups whole wheat flour (atta) ¾ tsp salt 1 tbsp oil or ghee ¾–1 cup warm water Grated cheese Green chillies, finely chopped Coriander, chopped Pinch of garam masala (optional) Ghee, to cook Mix the flour, salt, oil and warm water into a soft dough. Knead for 5 minutes, cover and rest for 30 minutes. Mix together the cheese, chillies, coriander and garam masala. Divide the dough into 4 balls. Roll out, fill, fold into squares and roll gently again. Cook on a medium hot pan with ghee until golden, crisp and flaky on both sides. Serve with pickle, chutney, curry or just eat hot from the pan.

Kothu Roti is the ultimate leftover hack. Swipe across for my top tips to reheat, revive or repurpose your leftover rotisserie (flatbread or even tortillas) into the most incredible kothu.

If you love the flaky buttery layers of a croissant, wait till you try this South Indian bread… crisp on the outside, soft and chewy within, with dozens of delicate layers pulled apart by hand. Known as Malabar parotta, this iconic flatbread is made with just a few everyday pantry ingredients and a little bit of practice. It's a lot simpler than it looks and incredibly satisfying. 100ml milk 100ml water 300g plain flour 1/3 tsp salt 1/2 tsp sugar Pinch of baking powder Vegetable oil Mix everything together apart from the oil and knead into a soft smooth dough. Shape into balls, drizzle with oil, cover and let them rest for at least 3 hours or overnight if you can. Then stretch or roll each ball out as thinly as possible. Drizzle with more oil, pleat the dough into thin folds, then coil it up into a tight spiral. Cover and rest again for another hour or two. Roll each spiral out gently and cook on a medium pan, flipping and adding a little oil until golden, blistered and beautifully layered. It may look impressive, but once you get the hang of the folding, this is one of the most satisfying breads you can make at home.

Instead of a recipe I thought I'd share my formula for a winning chutney. Please comment below with your favourite combinations or recipes, I'd love to hear them, as would many of the others on here 🙏🏻

Just a few simple ingredients will deliver the most delicious, addictive peanut chutney. It's incredible with the Besan Chillas I shared a few days ago, but equally delicious eaten with idlis, dhoklas or even spread on toast. Chutney: 2 tbsp vegetable oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds 2-4 dried red chilies Pinch asafoetida (hing) 1 small red onion, chopped 1/2 tsp each ginger and garlic paste 1/2 tsp red chilli powder (optional) 1 green chilli (optional) 2 tbsp grated coconut (or dessicated coconut) 1/2 cup roasted peanuts (salted or unsalted) 1 tsp jaggery 1 tbsp tamarind paste Water, as required Tarka: 1 tbsp oil 1/4 tsp asafetida 1/2 tsp cumin seeds and mustard seeds 2 dried red chillies Full recipe in the video. Enjoy!

If you plan to cook the Besan Chillas (Gram flour savoury pancakes) I shared yesterday, or any pancakes for that matter, here are my top tips to keep in mind for the best results every time. What's your biggest pancake struggle or hack? I'd love to hear below 👇🏻

INDIAN 101 THE BREAD SERIES: GLUTEN FREE BESAN CHILLAS These savoury vegan chickpea flour pancakes are perfect for breakfast, brunch or a light snack. They need no fermentation and can be whipped up in 10 minutes. You can eat them by themselves or stuff them with anything of you're choice. I'm using paneer and cheddar for a delicious cheesy twist. I'll share my favourite peanut chutney recipe to dip in later this week. 1 cup gram flour (besan) 1/2 tsp cumin seeds 1/2 tsp turmeric 1 green chilli chopped 2 tbsp red onion chopped 2 tbsp coriander leaves chopped Juice of 1/2 lime Salt, to taste Water, as required Paneer, grated cheese, onions, chilli, coriander or any stuffing of your choice Full recipe in the video. Enjoy!

Firing up my brand new @gozney Dome (Gen 2) and obviously the first thing I had to make was a Butter Chicken Pizza. However you decide to make it, here's the recipe for the sauce and chicken. I chose a naan dough for my pies, but neopolitan or US styles work equally well. Enjoy 🍕🇮🇳🇮🇹 Makhani Sauce 2 tbsp ghee 1 tbsp fried onions 1 tbsp ginger garlic paste 2 cardamoms, 1 cinnamon, 2 cloves 400g tinned tomatoes 1 tsp Kashmiri chilli, cumin and coriander powder ½ tsp garam masala 1 tsp kasoori methi 100ml single cream Salt + pinch sugar Cook ginger garlic, onions and whole spices in ghee. Add tomatoes, ground spices, salt and sugar. Cook 10 mins, then stir in cream and kasoori methi. Cook on low for another 10 minutes. Allow to cool, remove whole spices and blend till smooth. Chicken Tikka 300g chicken thigh 3 tbsp yogurt 1 tbsp ginger garlic paste 2 tsp Kashmiri chilli ½ tsp turmeric and kasoori methi 1 tsp cumin + coriander powder Salt + squeeze of lemon Marinate 30 mins, then roast until charred. Cool and cut into pieces to top the pizza. Assemble Spread makhani sauce over a pizza base. Top with chicken tikka, torn fresh mozzarella and cook at 300-350c. Finish with coriander and onion rings.

Idli or dosa? @azizansari knows where to find his favourite dosa. Aziz and @karancooks caught up for a quickfire Q&A after their chat with City AM last week. Check out our Stories to read more.