Puran poli is typically made with two main components, puran and poli. The puran is a sweet stuffing made with boiled and mashed chana dal mixed with jaggery, while poli refers to the flatbread made with a dough of atta and maida. These components are prepared individually first and then combined and rolled to make […]
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Paneer hariyali tikka happens to be a very refreshing kind of Indian appetizer that consists of cubed pieces of soft paneer, which have been marinated in a green-colored paste prepared from a combination of herbs like mint leaves, coriander leaves, green chilies, garlic, ginger, and a pinch of yogurt, giving the dish a very unique
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Mutton seekh kebab is a very familiar Indian appetizer that consists of finely minced mutton, flavored with a decent mixture of quite a few aromatic spices, green chilies, garlic, ginger, and a hint of raw papaya for reducing the stiffness of the meat. The additional components that add a lot to this preparation are roasted
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Egg bread pakora is one of those quick and soothing Indian snacks which is made with thin slices of soft milk bread, dipped in a lightly spiced egg mixture and shallow frying till crispy and golden. Here a combination of beaten eggs seasoned with turmeric, red chili powder, cumin, green chilies, and fresh coriander are
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Chicken malai tikka is made from tender and juicy boneless chicken pieces that are marinated to perfection with a paste made from a mixture of chilies, cashew nuts, lemon juice, and coriander leaves. It is further blended with yogurt, fresh cream, corn flour, fenugreek leaves and a variety of aromatic spices. It is then grilled
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Mutton khichdi is made of soft and juicy goat meat mixed with broken wheat (Dalia) along with a variety of lentils. The mutton is first seasoned and pressure cooked until very tender, and the lentils and Dalia are cooked separately until soft. These are then cooked on a low flame in a combination of aromatic
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Hyderabadi mutton curry is made with mutton pieces marinated with a blend of green leaves, almonds and whole and powdered spices. The taste and flavor of the rich and thick base are further enhanced by Dahi, sesame seeds, almonds, and an indispensable combination of onions, garlic, ginger and others. The juiciness of the soft mutton
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Palak paratha is a delicious Indian flatbread with blanched spinach leaves paste mixed with whole wheat flour and a little bit of gram flour along with cumin seeds, carom seeds, and cooking oil. The flatbreads are cooked really well on a medium to high flame till the outer layer gets nice and crispy and the
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Methi malai matar comprises fried methi leaves and boiled peas in a gravy made of fresh malai and milk, which is perfectly balanced by sautéing a mixture of cashews, onions, and tomato paste. It is then finished with a mixture of garam masala powder and crushed kasuri methi. The steps to make methi malai matar
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Katla macher kalia is a very popular Bengali fish curry dish that is made of large chunks of Katla fish, which is cooked in a thick sauce made of onions and a combination of whole spices along with ginger and garlic pastes, yogurt, cashew pastes, raisins, and ghee that makes this dish a royal one.
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Chicken stew mainly consists of soft and tender chicken pieces, usually cooked slowly over a medium flame in olive oil. The aroma comes from the whole spices like cloves, pepper, and black and green cardamom. Onions, garlic, and green chilies make the light gravy, which is made more filling by adding a few chopped vegetables
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Plain dosa originates from a basic fermented batter of rice and split urad dal (without the skin), along with a tiny quantity of methi, which collectively impart the typical light sourness and golden crispness. The ingredients are soaked, ground, and left for a slow fermentation to obtain the natural airy texture. After that, the batter
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Egg bhurji recipe predominantly involves eggs being sautéed in butter along with onions, ginger, green chilies, and tomatoes, and then a handful of everyday kitchen spices are added to finish it off. At first, the onions and the aromatics are only lightly fried, and then the tomatoes are allowed to become soft and melt into
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A traditional Kashmiri kahwa consists of green tea leaves that have been boiled in water seasoned with crushed cinnamon and green cardamom. The tea also has spicy additions of saffron, dry rose petals, and whole cloves. Besides, according to the authentic recipe, chopped almonds, honey, saffron, and dry rose petals are mixed in the tea
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Badam kheer is prepared with milk along with a paste made from soaked and peeled almonds. Additionally, sugar sweetens it, while saffron and cardamom powder add to its visual appeal and flavor, respectively. It is then cooked on a low flame until the milk becomes thick and creamy. Follow my simple recipe to discover the
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Palak pakoda normally comprises freshly chopped spinach leaves along with coriander leaves for added flavor. A variety of spices go into the batter made with gram flour, coriander, black pepper, ajwain and more. Additionally, ginger, garlic, lemon juice, chilies and hing are added to enhance the flavor and spiciness of this batter further. Small portions
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Green peas soup is made from fresh green peas which are boiled slightly with onions and garlic in butter and then mashed. The soup is then cooked with spices like black pepper, sugar and lemon juice. Before removing and serving a handful of freshly chopped coriander leaves goes into it for added flavor and taste.
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Mutton galouti kebab mainly comprises minced mutton as its base. The taste and flavor come from a variety of aromatic spices mixed with it along with other ingredients such as ginger, garlic, and raw papaya paste along with fried onions for additional sweetness, chana dal for binding, and dried red chilies for the heat. Also,
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Masala fish fry is made by frying thick chunks of Rohu, marinated with tangy lemon juice and garlic first and then with a zesty mix of ginger plus green chili for heat. The fish pieces are covered with a spicy coating of gram flour, rice powder, along with other spices like Kashmiri chili, cumin seeds
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Egg seekh kebab is made with mashed hard-boiled eggs mixed with bits of onion joined by pieces of green chilies, freshly chopped coriander leaves and mint to cool off the variety of spices that go into the mixture like cumin seeds, red chili flakes and others. Shaped by pressing them with hands and then dipping
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Chicken tikka is usually made with marinated boneless chicken chunks with salt and lemon juice. It is then coated with thick hung curd, oil, and mint, along with a blend of warm spices, working into every part during the second marination. Charcoal fire brings out the very best of the chicken tikka – charred edges,
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Vegetable korma is made from small pieces and slices of carrots, beans, and potatoes cooked low and slow in a rich and creamy gravy comprising golden brown onions, smooth tomato puree, and a variety of Indian spices. The blend thickens into a rich sauce using blended coconut, cashew nuts, poppy seeds, and fennel seeds. Foam
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Onion paratha comprises slightly spicy and flavorful stuffing made with a mixture of onions, coriander leaves and a few common Indian spices inside a paratha made of a mixture of wheat flour (atta) and all-purpose flour (maida), balanced perfectly with salt and cooking oil. It is fried on a tawa to perfection until brown with
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Matar Paneer comprises marinated paneer cubes, fried or raw, and fresh or frozen peas cooked in a rich gravy made with onions, tomato paste or pieces, and a lot of aromatic spices along with whisked curd. It is slow-cooked in a pressure cooker or a kadai to ensure perfect blending of the flavors. Go through
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Rajasthani laal maas is a very different kind of mutton gravy as the crimson red color of this spicy, royal mutton curry does not come from tomatoes but the heat as well as the red color is from the chilies, such as Mathaniya chilies that are ground in the traditional way. The gravy is simmered
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Kashmiri Pulao is a rice dish rooted in the kitchens of Kashmir in which saffron kissed milk gives a golden glow while basmati grains stay light and long. Whole spices are fried in ghee along with almonds, raisins, and cashew nuts. Apple and other fruit bits add juice, fennel seeds lend coolness, and paneer cubes
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Kolhapuri fish curry is a fiery twist on coastal cooking from Maharashtra’s core kitchens. Fresh fish slips into a paste made from slow-charred coconut, roasted spices, sesame and coriander seeds and mixed with onion, tomato, garlic, ginger and other raw ingredients. Before putting in a hot and thick sauce, every piece of fish takes a
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Chicken handi is a lavish, flavorful dish from the northern part of India, cooked traditionally in a clay pot or an earthen pot and is made up of chicken cooked very slowly in a rich gravy that is basically made with the freshly roasted whole spices, onions, tomatoes, ginger, garlic, and a mixture of ground
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Chettinad egg curry is a spicy, highly fragrant South Indian cuisine, which essentially came from the Chettinad area of Tamil Nadu famous for its use of fresh ground spices. The main ingredient of this curry is hardboiled eggs dipped in a thick, hot gravy prepared with the mixture of spices that is first roasted whole
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Kesar chai is a rich and fragrant Indian tea which is made by slow boiling full cream milk along with tea leaves, saffron strands, and a hand crushed mixture of whole spices. The royal style and tasty tea gets its unique flavor and warmth from the combination of green cardamom, fennel seeds, black peppercorns, cloves,
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