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
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
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,
Masala dosa, first of all, is one of the dosa varieties that is made of a thin, crunchy crepe that is made from a batter that has been naturally fermented and that consists of rice, urad dal, and methi seeds, and then it is filled with a mildly spicy potato-based masala. The batter is made
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Mutton roll is a street-style snack that comprises wrapped, flaky, egg-coated paratha with a mutton filling that is both spicy and juicy. It is made of slow-cooked boneless mutton with whole spices, fried a little to bring out its flavor and then wrapped in a crispy lachha paratha that has been rubbed with ghee and
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Fish sandwich is made of a cooked and seasoned fish stuffing, boiled with onions and some spices, along with mayonnaise and fresh lettuce in between bread slices. The sandwich is then grilled on a tawa to a golden and crisp exterior. I am sharing my simple recipe with you for making a fish sandwich at
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Egg tikka is a tasty and healthy protein source snack made by mixing eggs with veggies, spices, and a tasty yogurt-based masala, frying them and cutting them into cubes. Later, these pieces are coated with gram flour and curd mixed with spices along with capsicum and onions, which are then skewered and finally fried till
Broccoli and almond soup is a creamy soup made with a paste of broccoli florets, soft stems, almonds, milk, plus quite a few aromatic Indian spices. The aromatic seasonings are fried gently, the greens are boiled to make them softer, and chopped almonds are mixed. The blend is cooked slowly to thicken perfectly. Check out
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Cheese samosa comprises a well-balanced stuffing inside samosa sheets made with crushed paneer, grated cheese, spring onions, capsicum, and simple spices like black pepper and red chili flakes. A hint of jalapeno adds a subtle kick, while ginger garlic paste enhances the overall aroma and taste. These are deep-fried until perfectly crisp and golden. Follow
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Pressure cooker mutton curry comprises perfectly cooked mutton pieces in a pressure cooker along with sliced onions, tomato puree, and a variety of aromatic Indian spices. Follow my recipe to learn the easiest way to cook mutton curry quickly in a pressure cooker at home. KEY TAKEAWAYS Pressure cooker mutton curry is a rich and
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Chicken seekh kabab is made with a spicy boneless chicken blend combining several aromatic spices, onion, ginger, garlic and more. It is grilled to perfection, usually over a charcoal grill. Take a cue from my easy recipe to make chicken seekh kabab at home. KEY TAKEAWAYS Chicken seekh kabab is a tasty and widely consumed
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