Jalebi is made with a smooth, free-flowing batter consisting of maida, ghee, and Eno, which is poured into hot oil or ghee in circular spirals and fried until golden and crispy. Meanwhile, sugar syrup flavored with cardamom and a hint of kesar is prepared to soak the fried jalebis, giving them their signature sweet, crunchy […]
Sarson fish tikka is made with double-marinated fish pieces. First, they are marinated with lemon juice, salt, turmeric and ginger-garlic paste and then with a mixture that contains a variety of aromatic powdered spices and herbs along with curd, roasted besan, and more. Grilled in stages with a dash of butter greased on the surface,
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Paneer balls are made with crushed paneer mixed with a variety of vegetables such as carrots, capsicum, onions, and others of your choice. Minimum spices like chili flakes and oregano are added to make the balls, and they are deep-fried until crispy and golden brown. Learn the easy and quick steps to make paneer balls
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Mutton boti kabab is a very tasty and soft non-veg dish in which thin slices of boneless mutton are first marinated with salt and lemon juice and then with freshly ground whole spices and natural tenderizers like raw papaya paste and fried onions. It is typically shallow-fried with a little oil to achieve the charred
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Egg pepper fry consists of hard-boiled egg pieces tossed in a freshly made masala powder made with roasted black pepper, urad dal, coriander seeds, and curry leaves. The eggs are lightly fried on a tawa with little oil over a medium flame until golden. Follow my easy recipe to learn the steps to make egg
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Chicken tangdi kabab is made from double-marinated chicken drumsticks in a mix of yogurt, spices, and roasted gram flour. A special and rich chicken and cheese filling is also used. These are then cooked slowly in a pressure cooker or oven and served hot with a brush of ghee or butter on top. Go through
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Drumstick soup is made from fresh drumsticks and other vegetables like carrots and tomatoes. All are boiled, blended, and strained to achieve a smooth puree free from any kind of fibers. The soup is finally seasoned with chili flakes and optionally with mixed herbs and black pepper powder. Go through my easy recipe to learn
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Beguni is made by coating thin and long slices of brinjal in a spicy batter made with gram flour, rice flour, cumin seed powder and other spices. It is deep-fried to perfection until golden. Go through my easy recipe to learn the steps to make beguni at home. KEY TAKEAWAYS Beguni is a popular snack
Mooli ke patte ki sabzi is a traditional North Indian leafy vegetable dish made using fresh radish leaves cooked with lentils and simple everyday spices. The dish consists of chopped radish greens mixed with roasted moong dal powder, diced onions, tomatoes, and aromatic tempering, which uses mustard oil as its base. The dish is prepared
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Mutton handi is slow-cooked and develops its amazing earthy taste through cooking in a traditional clay pot. The dish contains soft mutton chunks, which are cooked with yogurt and fried onions together with a variety of spices and fresh herbs and whole garlic cloves. Everything gets sealed up and cooks on low heat. The cooking
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Mutton Shami kebab is a traditional Mughlai-style snack of tender mutton pieces and chana dal, mixed with whole spices, fresh herbs, and aromatics. The mixture is ground to a smooth paste, formed into small patties, and usually shallow-fried until they are crispy on the outside and soft inside. The kebabs are made using an egg
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Palak chicken is an Indian chicken curry that features large chicken pieces cooked with abundant spinach-based masala. The dish consists of marinated chicken cooked in a spinach-coriander-onion-mustard oil paste, which creates its deep earthiness and bright green appearance. The gravy receives enhancement from traditional spices and stone flower, plus a garlic-Kasuri methi tadka, which adds
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Mutton do pyaza is a typical North Indian dish characterized by its double-onion preparation. Slightly fatty mutton is pressure-cooked in mustard oil with ginger, garlic, curd, and other spices. Onion cubes are tossed lightly for the second addition along with ginger, coriander, and garam masala before adding to the cooked mutton. Go through my easy
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Muri ghonto is a traditional Bengali dish that mainly features fish head, fragrant Gobindobhog rice, potatoes, and a delicious mix of both whole and ground spices. It is usually made using Katla or Rohu fish head, which is slowly braised so that the rice gets the wonderful flavors of mustard oil, ghee, garam masala, and
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Egg bhuna masala is made using hard-boiled and lightly fried eggs, slow-cooked in an onion-tomato masala base. It also includes ginger, garlic, Kashmiri red chili, and a variety of spices, and the dish is finally topped with Kasuri methi. Follow my easy recipe to learn the steps to make egg bhuna masala in your home
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Bisi Bele bath is made with rice, toor dal (split pigeon peas), a variety of vegetables, tamarind, jaggery, and a freshly ground spice mix called Bisi Bele bath masala. It is cooked in a pressure cooker with vegetable and masala gravy and then finally enhanced with ghee tadka consisting of cashews and dry red chilies.
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Chana dal paratha is made with a mildly spicy chana dal (split Bengal gram) stuffing inside a paratha made of a soft atta dough cooked with onions, green chillies, and a variety of spices. The stuffed paratha is then fried to perfection with oil or ghee. Follow my recipe to learn the steps to make
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Malpua is one of the classic Indian desserts enjoyed during festivals, which is famous for its tender, airy interior and slightly crisp edges, which are infused with aromatic sugar syrup. Usually, it is made from a fine batter of refined wheat flour, milk, and khoya (mawa) with flavors of fennel and cardamom, then fried in
The green masala fish fry dish is a culinary excellence found in most Indian homes as it offers extraordinary taste and various flavor components. The fish pieces require salt and lemon juice to be applied first before they undergo a period of standing time. A spicy masala paste is applied to them using a mixture
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Lauki soup is a healthy dish comprising bottle gourd or lauki as its base. This is boiled along with garlic cloves, onions and fresh coriander stems. After this, it is salted and peppered to taste, mixed with water and slow-cooked to allow the flavors to blend. To make the soup delicious and fresh a little
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Sattu drink is one of the most refreshing and wholesome fresh drinks in the different parts of India and especially to combat the summer heat. The primary constituent of the drink is flour of roasted chickpea (sattu), which is then mixed with flavoring agents such as mint and coriander, sour mango, green chilies, onion, lemon
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Pongal is a comforting South Indian dish mainly comprising rice and moong dal as the base of this delicacy. They are lightly seasoned with spices and heated with a wonderful ghee aroma to finish. Rice and lentils are pressure cooked together till they get creamy, and the dish is then given a topping of black
Karela sabji is a classic Indian dry vegetable dish made with fresh bitter gourd which is cooked with onions, tomatoes, mustard oil, and a good mix of whole and ground spices. Basically, this sabji has karela pieces that are treated well to take out the bitterness. They are first shallow fried and a variety of
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Malai paneer roll is a super-indulgent Indian street food wrap featuring succulent cubes of paneer perfectly entwined with crunchy onions and capsicum, and a delicately spiced malai marinade. The paneer gets a coating of a creamy mix of hung curd, fresh cream, cashew paste, and mild spices and is then gently sautéed in butter and
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Suji vegetable cutlet is an Indian crispy, flavored snack prepared from a semolina mixture with finely chopped vegetables, a few aromatic spices, and fresh herbs. Cooked with water, semolina softens and binds the vegetables; then, it is shaped into cutlets. These cutlets are then coated with a smooth and spicy flour batter, further rolled in
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Double marinated boneless pieces of chicken make Chicken Reshmi kabab. The long and thin pieces of meat are first tenderized by marinating with lemon juice, ginger garlic paste, and salt. The second marinade is white and made up of hung curd, fresh cream, and several aromatic spices and herbs. It is refrigerated for a couple
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Sattu paratha is a local variety of stuffed flatbread, mainly consumed in Bihar and Jharkhand. At its core, the filling is simply a nutritious mixture of roasted gram flour combined with different aromatics like onion, garlic, ginger, green chilli, herbs, spices, mustard oil, and pickle, all these giving an intense, earthy flavor. The flavored sattu
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Paneer khichdi is an Indian one-pot meal in which basmati rice is cooked together with arhar (pigeon pea) dal and moong dal. Then it is mixed with ghee, a tempered blend of whole spices, onions, tomatoes, green peas, and mildly spiced masala. In the last part, cubed paneer, which has been lightly fried, is thrown
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Ilish bhapa is a traditional Bengali dish made by steaming fresh hilsa fish marinated in a mustard, based gravy. The fish pieces are covered in a paste made of yellow and black mustard seeds, poppy seeds, green chilies, salt, and turmeric, along with abundant mustard oil. Slow cooking on very low heat is the traditional
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Egg keema curry is a delightful and instant comfort food made with grated boiled eggs simmered in spiced onion and tomato gravy. The gravy is well-balanced and includes freshly chopped onions, green chilies, ginger, garlic, and tomatoes along with a mixture of daily-use spices and is finally topped with a butter addition for a richer
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