Malai chicken masala is made of fresh chicken pieces cooked in a thick and rich white gravy comprising onions, ginger and garlic paste, white pepper, yogurt, fresh cream and a variety of aromatic whole spices. A thick white paste of cashew nuts, peeled almonds and milk is also added to enhance its richness. Follow my […]
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Masala chaas is made with curd and a spicy mixture of mint leaves, coriander leaves, chilies, ginger and a bit of powdered spices such as black pepper powder, roasted coriander and cumin powder. Lemon juice and black salt is also added for a twist in the taste. Read my recipe to learn the steps to
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Kalakand is made with chenna or cottage cheese, mixed with a thick and smooth kheer made up of a mixture of liquid and powdered milk. It is very easy to make and needs only sugar as the other main ingredient. Read my recipe to learn the steps to make kalakand at home. KEY TAKEAWAYS Kalakand
Neer dosa is made with a rice and coconut batter. The rice is soaked overnight before blending with freshly grated coconut. It is then fried on a medium flame to perfection for a soft and fluffy texture. Continue reading my recipe to learn the steps to make neer dosa at home. KEY TAKEAWAYS Neer dosa
Egg malai curry is a rich and creamy dish made with hard-boiled eggs cooked in a flavorful gravy of onions, ginger-garlic paste, cream, yogurt, cashews, and aromatic spices. Capsicum, tomatoes, and dried fenugreek leaves add extra depth and flavor. Read my recipe to learn how to make delicious egg malai curry at home. KEY
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Tel koi is made with fried Koi fish, marinated with a little bit of salt, turmeric powder and mustard oil. Cooked mainly in mustard oil, the gravy consists of kalonji, ginger, and turmeric powder apart from a masala paste made from soaked cumin seeds and dry red chilies. The dish is often served drizzled with
Tandoori butter roti is made with a soft dough made with refined wheat flour (maida), sugar powder, salt, baking soda, baking powder, Dahi, and hot milk. The rotis receive a butter coating after they are topped with chopped coriander leaves and before they are served hot. The guide shows you the easy and fast method
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Kathal biryani is made with boiled and fried kathal along with Basmati rice. The rice is boiled in water flavored with bay leaf, mace, black cardamom, cinnamon, salt and ghee. The dish is cooked with onions and garlic together with green chilies, tomato, curd and various aromatic spices. The eventual taste of the dish comes
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Rava bonda comprises small balls made from semolina dough which contains cumin seeds, curd, finely chopped coriander leaves and green chilies. These balls are deep fried until golden. The recipe shows you the complete process to make rava bonda at your home kitchen. KEY TAKEAWAYS Rava bonda needs simple kitchen ingredients to make and is
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Paneer pepper fry is made with fresh paneer pieces that are first marinated with salt, crushed black pepper, aromat powder, ginger garlic paste and coated with corn flour and maida before frying twice until crispy. Veggies like onions, capsicum, bell pepper, and spring onions are also added and cooked with finely chopped ginger, garlic and
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Chicken achari tikka is made with fried chicken, cut into small pieces, which are marinated with yogurt, onion, ginger-garlic paste, green chili paste, coriander seed powder, Kashmiri red chili powder, dry mango powder, Kasuri Methi, garam masala powder, salt, lemon juice, and mustard oil. A special spice mix is also added which consists of a
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Capsicum besan sabzi combines fresh capsicum cooked with roasted gram flour and a mixture of spices which includes cumin seeds, fennel seeds, hing and multiple powdered spices. The dish includes dry mango powder as an ingredient which provides a sour flavor. My simple recipe describes the steps to make capsicum besan sabzi at home. Read
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Smoked fish is usually made with whole fish with fewer bones. They are first marinated for half an hour with tandoori masala powder, salt, ginger-garlic paste, lemon juice and a variety of powdered spices like coriander, red chili, turmeric, and roasted cumin seeds. They are then shallow fried after coating with a semolina and rice
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Mutton fry is made with small pieces of boneless meat fried in a rich masala base. The mutton is first boiled with ginger garlic paste, turmeric powder and salt and later fried with a variety of whole and powdered spices, green chilies, coriander leaves, curry leaves, curd, and fried onions. Read my recipe to learn
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Garlic egg fry is made by frying hard-boiled eggs in a rich and spicy base comprising urad dal, chana dal, mustard seeds, cumin seeds, onions, dry red chilies, curry leaves, black pepper powder, and coriander leaves, along with a spice blend of coriander seeds, cumin seeds, red chili powder, salt and lots of garlic. The
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Chettinad chicken soup refers to pressure-cooked chicken pieces in a broth comprising a little bit of turmeric powder, salt to taste and a paste made from coriander seeds, cumin seeds, black peppercorns, shallots, garlic, ginger, and tomatoes. Learn the quick and easy steps to make chettinad chicken soup at home from my simple recipe. KEY
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Mutton keema pulao combines minced meat with Basmati rice. They are cooked together with a variety of spices in a ghee and oil mixture along with ginger, garlic and other ingredients. The golden fried onions give it a rich taste, cashews and raisins offer crunchiness and sweetness, and the nutmeg and saffron milk enhance the
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Egg bhurji masala comprises humble scrambled eggs, but in larger pieces unlike a standard egg bhurji, cooked in a rich and creamy gravy. The eggs are fried with a little bit of salt, turmeric and red chili powder. The base of the gravy is made by blending tomatoes and cashew nuts with ginger, garlic and
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Chicken changezi is made with chicken pieces marinated with a variety of powdered spices, lemon juice, salt, and optionally with red food color that adds to its visual appeal. First, the marinated chicken pieces are lightly fried and then cooked in a rich and creamy gravy comprising onions, tomatoes, curd and different aromatic spices. The
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Paneer handi is a traditional North Indian dish that features tender paneer cubes that have been deep-fried until they reach a golden hue and cooked in a smooth gravy that contains various spices. The dish combines fresh tomato puree with a rich paste made from golden-fried onions (beresta), creamy yogurt and cashews. The curry undergoes
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Chana dal masala is an Indian lentil preparation that uses split chickpeas to create a flavorful, rich dish. The dish uses tender chana dal that is cooked with onions, tomatoes, ginger, garlic and a combination of aromatic spices which includes cumin, coriander, garam masala and Kashmiri red chili powder for mild heat and color. The
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Cabbage paratha is a very popular stuffed flatbread. The paratha is made with atta or whole wheat flour mixed with salt and ghee and is stuffed with a spicy cabbage filling. This stuffing is made with finely chopped cabbage sauteed with chopped onions and green chilies. The filling is cooked with cumin seeds, hing and
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Bhuna mutton is a popular dish of North India made with tender boneless mutton pieces. They are cooked with browned onions, and a freshly ground combination of whole spices. The finely sliced onions are first sautéed before adding the mutton which is then slow-cooked until the oil and juice separate. The ground bhuna masala consists
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Paneer lababdar typically comprises cubes of paneer that are added in the final stage of the cooking process and cooked over a medium flame in a rich gravy comprising a fine blend of paneer and cashew nuts, chopped tomatoes, and onions. Fresh cream and butter are also added to the masala gravy along with chopped
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Rava uttapam is made with a batter made from semolina, curd and salt which needs fermentation by adding a small amount of baking powder or baking soda. The addition of fresh vegetables which include finely chopped capsicum, tomatoes, onion, ginger and chilies provides both texture and taste to the dish. The healthy and filling Uttapams
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Anda vada is made with finely chopped boiled eggs mixed with finely chopped capsicum, onions, ginger, and garlic along with spices and herbs. Corn flour and breadcrumbs are used for binding as well. The mixture is then shaped into small tikkis, which are fried to perfection until crispy and golden-brown. Go through my easy recipe
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Prawn pulao is made with fresh prawns and basmati rice. The process of making prawn pulao begins with the preparation of fresh prawns and basmati rice along with whole and ground spices. The dish receives its flavor enhancement from the combination of cardamom, cloves, cinnamon, and cumin, along with the addition of yogurt and fresh
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Mutton angara consists of tender mutton marinated with yogurt and various spices and cooked to form a thick curry that has a distinct charcoal smoke flavor. The mutton undergoes a marination process which uses ginger and garlic paste along with green chilies, yogurt and a few powdered spices before it undergoes smoking and refrigeration. The
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Rose sharbat is usually made with rose syrup and cold water. Adding a hint of lemon gives it a subtle tangy taste, and a couple of ice cubes enhances the cooling effect and refreshing feeling. Sometimes, soaked sabja seeds are also added to the drink for texture. Read my simple recipe to learn the steps
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Kacha gola is made from freshly prepared chhena formed by adding a mixture of vinegar and water in the same proportion to boiling milk. The chhena is kneaded nicely and mixed with sugar and cooked lightly with condensed milk until it becomes a thick and smooth mixture. Smooth chhena balls are then made and coated
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