Fish Amritsari tikka is made by grilling double-marinated fish pieces. The first marination uses ginger-garlic-green chili paste with lemon juice, salt, and mustard oil. The second marination process uses a mixture of hung curd and spices along with gram flour, ajwain, and Kasuri methi. The leftover marinade is used to fry onions, capsicum and tomatoes […]
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Coconut egg curry uses hardboiled eggs which have been fried lightly and then simmered in a coconut-based gravy that also contains onions, ginger, garlic and tomato puree along with Indian spices which include turmeric, cumin, coriander, garam masala, and red chili powder. Follow my simple recipe to learn how to prepare coconut egg curry at
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Chicken gassi is a delightful Mangalorean style dish that features tender chicken pieces. The curry consists of a spicy masala paste made of several roasted spices and other ingredients such as grated coconut, chopped onions, garlic cloves, whole dried red chilies, coriander and cumin seeds. The chicken is slow-cooked over a low flame to allow
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Avial is a traditional South Indian dish which has a mild taste and uses coconut and curd along with several other vegetables, including raw banana, yam, ash gourd, drumsticks, beans, carrots, mango and more. The cooking process begins with light simmering of ingredients which include turmeric and salt after which it is combined with a
Mutton kakori kebab is made from spicy minced mutton mixed with a paste consisting of fried onion, ginger, green chilies, garlic, coriander leaves and cashew nuts. A touch of lemon juice and garam masala enhances its taste further. The mutton is smoked for a few minutes before shaping the kebabs and shallow frying them to
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Dry chili paneer is a popular dish made with raw or fried fresh paneer cubes tossed in a spicy, tangy sauce with capsicum, garlic, green chilies and a variety of sauces. Follow my simple recipe to learn the easy steps to make dry chili paneer at home. KEY TAKEAWAYS Dry chili paneer is a hugely
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Among the different varieties of Indian flatbreads, ajwain paratha stands quite distinct and is very popular. It is mainly made using whole wheat flour, or atta, to which crushed ajwain is added to enhance the taste and flavor, along with salt and cooking oil. The triangular-shaped paratha is cooked on a preheated iron tawa. Before
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Mutton ghee roast combines small tender pieces of mutton cooked in ghee or clarified butter along with a masala paste prepared with red chilies, fennel seeds, coriander seeds, cumin seeds, curd and a variety of other spices. The mutton is first marinated with ginger-garlic, turmeric and salt, boiled up to 90% and then slow cooked
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Coconut rice is a popular dish of South India which is made with boiled Basmati rice and freshly grated coconut. The rice gets its aroma from its preparation with a special combination which uses mustard seeds, chana dal, urad dal, dry red chilies, curry leaves, cashew nuts, green chilies and ginger. The dish contains hing
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Lassi is a simple refreshing drink that combines thick curd, cool ice cubes and sugar. Sometimes, dry fruits, fresh fruits and spices like cardamom powder are also used for taste and flavor enhancement and additional refreshment. The more fruits added, the richer it becomes in taste and flavor. My simple recipe will show you the
Thepla is made of wheat flour, or atta, with or without methi leaves. The dough is made flavorful with a variety of spices and herbs such as coriander leaves, spring onions, cumin seeds, sesame seeds, garam masala powder, and more. It also contains a spicy paste made of raw potato, curd, ginger, garlic, and green
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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