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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Chicken vindaloo is a spicy curry made with curry-cut chicken pieces marinated with aromatic spices and other ingredients like onions, tomatoes, dried red chilies, whole spices, garlic, ginger, wine vinegar etc. The steps to make chicken or murg vindaloo at home are described for you to learn in my simple recipe. Read on. KEY TAKEAWAYS
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Rava dosa is a common South Indian breakfast food that is a combination of a batter consisting of rava (semolina), rice flour, and a little bit of refined wheat flour mixed together well with yogurt, cumin seeds, chopped onions, green chilies, ginger, and fresh curry leaves. The batter is allowed to ferment for a short
Tawa fish fry, a favorite among the array of Indian fish preparations, consists of small pieces of Indian Basa or Bhetki fish, which are marinated in ginger garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and fresh coriander leaves. A sprinkling of corn flour and rice flour makes the fish golden and
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Kaleji soup is a simple yet wholesome non-vegetarian dish prepared with fresh mutton liver that is gently cooked to develop a balanced and comforting broth. It is made using small pieces of kaleji cooked along with onions, tomatoes, ginger, garlic, and a few whole spices like cinnamon, cloves, green cardamom, and black peppercorns, which give
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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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