6. Chana Masala:
Ingredients:
- 1 cup chickpeas (chana), soaked overnight and cooked until
tender
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro, for garnish
- Cooking oil
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the chopped tomatoes and cook until they turn
soft and mushy.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Add the cooked chickpeas to the pan and mix them well
with the spice mixture.
7. Cover the pan and simmer for 10-15 minutes to allow the
flavors to blend together.
8. Sprinkle garam masala and garnish with fresh cilantro
before serving. Serve hot with roti or rice.
7. Palak Paneer:
Ingredients:
- 200 grams paneer (Indian cottage cheese), cut into cubes
- 2 cups spinach leaves, blanched and pureed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cream, for garnish
- Cooking oil
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Add the spinach puree to the pan and cook for a few
minutes until the spinach is cooked.
7. Add the paneer cubes and garam masala to the pan. Mix
gently to coat the paneer with the spinach mixture.
8. Cover the pan and simmer for 5-10 minutes to allow the
flavors to meld together.
9. Drizzle fresh cream on top and serve hot with naan or
rice.
8. Tandoori Chicken:
Ingredients:
- 4 chicken leg quarters, skin removed
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon tandoori masala powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Cooking oil
Instructions:
1. In a bowl, combine yogurt, ginger-garlic paste, lemon
juice, tandoori masala powder, red chili powder, turmeric powder, cumin powder,
and salt. Mix well.
2. Make deep slits on the chicken leg quarters to allow the
marinade to penetrate.
3. Rub the marinade all over the chicken pieces, ensuring
they are coated evenly. Let it marinate for at least 2 hours or overnight
9. Dal Makhani:
Ingredients:
- 1 cup whole black lentils (sabut urad dal), soaked
overnight
- 1/4 cup red kidney beans (rajma), soaked overnight
- 2 tablespoons ghee (clarified butter)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup cream
- Salt to taste
- Fresh cilantro, for garnish
Instructions:
1. Pressure cook soaked lentils and kidney beans with enough
water until soft and mushy.
2. Heat ghee in a pan and add cumin seeds. Let them
splutter.
3. Add the chopped onion and sauté until golden brown.
4. Add ginger-garlic paste and cook for a minute until
fragrant.
5. Stir in the tomato puree and cook until the raw flavor
disappears.
6. Add turmeric powder, red chili powder, garam masala, and
salt. Mix well.
7. Add the cooked lentils and kidney beans to the pan. Mix
them well with the spice mixture.
8. Simmer the dal on low heat for 20-30 minutes, stirring
occasionally.
9. Stir in the cream and cook for another 5 minutes.
10. Garnish with fresh cilantro and serve hot with naan or
rice.
10. Chicken Curry:
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 cup yogurt
- 2 tablespoons cooking oil
- Fresh cilantro, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan and add the chopped onions. Sauté until
golden brown.
2. Add ginger-garlic paste and cook for a minute until
fragrant.
3. Add tomato puree and cook until the raw flavor
disappears.
4. In a bowl, whisk together yogurt, curry powder, turmeric
powder, cumin powder, coriander powder, red chili powder, and salt.
5. Add the chicken pieces to the pan and pour the
yogurt-spice mixture over it. Mix well to coat the chicken.
6. Cover the pan and simmer for 20-30 minutes, or until the
chicken is cooked through.
7. Garnish with fresh cilantro and serve hot with rice or
roti.
11. Baingan Bharta:
Ingredients:
- 2 large eggplants (baingan)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Fresh cilantro, for garnish
- Cooking oil
- Salt to taste
Instructions:
1. Roast the eggplants over an open flame or in the oven
until the skin is charred and the flesh is soft. Let them cool, then peel off
the skin and mash the flesh.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Cook for a
minute until fragrant.
5. Stir in the chopped tomatoes and cook until they turn
soft and mushy.
6. Add turmeric powder, red chili powder, and salt. Mix
well.
7. Add the mashed eggplant to the pan and mix it well with
the spice mixture.
8. Cook the bharta on low heat for 10-15 minutes, stirring
occasionally.
9. Sprinkle garam masala and garnish with fresh cilantro
before serving. Serve hot with roti or rice.
12. Vegetable Pulao:
Ingredients:
- 1 cup basmati rice, soaked for 30 minutes
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 bell pepper (capsicum), diced
- 1/2 cup green peas
- 4 cups vegetable broth
- 2 teaspoons cumin seeds
- 2 teaspoons ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoons ghee or cooking oil
- Fresh cilantro, for garnish
- Salt to taste
Instructions:
1. Heat ghee or oil in a pan and add cumin seeds. Let them
splutter.
2. Add the thinly sliced onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Add diced carrots, bell pepper, and green peas. Sauté for
a few minutes until slightly tender.
5. Drain the soaked rice and add it to the pan. Mix well
with the vegetables.
6. Add garam masala, turmeric powder, red chili powder, and
salt. Mix well.
7. Pour vegetable broth over the rice and vegetables. Stir
gently to combine.
8. Cover the pan and cook on low heat for 15-20 minutes, or
until the rice is cooked and the liquid is absorbed.
9. Fluff the pulao with a fork, garnish with fresh cilantro,
and serve hot.
13. Rajma Masala:
Ingredients:
- 1 cup red kidney beans (rajma), soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro, for garnish
- Cooking oil
Instructions:
1. Pressure cook soaked kidney beans with enough water until
soft and mushy.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add the chopped onion and sauté until golden brown.
4. Add ginger-garlic paste and cook for a minute until
fragrant.
5. Stir in the tomato puree and cook until the raw flavor
disappears.
6. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
7. Add the cooked kidney beans to the pan along with the
liquid. Mix them well with the spice mixture.
8. Cover the pan and simmer for 15-20 minutes, allowing the
flavors to meld together.
9. Sprinkle garam masala and garnish with fresh cilantro
before serving. Serve hot with rice or naan.
14. Malai Kofta:
Ingredients:
- For Koftas:
-For Koftas:
- 2 medium potatoes, boiled and mashed
- 1/2 cup grated paneer (Indian cottage cheese)
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped cilantro
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
For Gravy:
- 2 tablespoons ghee or cooking oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup heavy cream
- Salt to taste
- Fresh cilantro, for garnish
Instructions:
1. In a mixing bowl, combine mashed potatoes, grated paneer,
all-purpose flour, chopped cilantro, ginger paste, garlic paste, garam masala,
and salt. Mix well to form a dough-like mixture.
2. Divide the mixture into small portions and shape them
into round kofta balls.
3. Heat oil in a deep pan and fry the koftas until golden
brown. Remove them onto a paper towel to absorb excess oil.
For Gravy:
1. Heat ghee or oil in a pan and add cumin seeds. Let them
splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Drain the soaked cashew nuts and blend them into a smooth
paste. Add the cashew paste to the pan and mix well.
6. Add turmeric powder, coriander powder, red chili powder,
garam masala, and salt. Mix well.
7. Cook the gravy for a few minutes until the spices are
well incorporated.
8. Stir in the heavy cream and simmer the gravy for a few
more minutes.
9. Just before serving, add the fried koftas to the gravy
and simmer for 2-3 minutes.
10. Garnish with fresh cilantro and serve hot with naan or
rice.
Note: You can also add a tablespoon of grated paneer and
chopped nuts (such as almonds or cashews) to the kofta mixture for added
texture and flavor.
15. Methi Chicken:
Ingredients:
- 500 grams chicken, cut into pieces
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup yogurt
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Add the chicken pieces to the pan and cook until they are
lightly browned.
7. Add yogurt and mix well to coat the chicken with the
spices.
8. Cover the pan and cook on low heat for 20-25 minutes, or
until the chicken is cooked through and tender.
9. Stir in the chopped fenugreek leaves and garam masala.
Cook for another 5 minutes.
10. Garnish with fresh cilantro before serving. Serve hot
with rice or roti.
16. Egg Curry:
Ingredients:
- 4 hard-boiled eggs, peeled
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup coconut milk
- 2 tablespoons oil
- Fresh cilantro, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Cook the masala for a few minutes until the spices are
well incorporated.
7. Add coconut milk and simmer the curry for 5 minutes.
8. Cut the hard-boiled eggs into halves and gently place
them in the curry.
9. Cook for another 5 minutes, allowing the eggs to soak in
the flavors of the curry.
10. Garnish with fresh cilantro before serving. Serve hot
with rice or roti.
Note: You can adjust the spice levels according to your
preference by increasing or decreasing the amount of red chili powder used in
the recipe.
17. Aloo Paratha:
Ingredients:
- 2 cups whole wheat flour
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 2 tablespoons chopped cilantro
- Salt to taste
- Ghee or oil for cooking
Instructions:
1. In a mixing bowl, combine the whole wheat flour with a
pinch of salt. Gradually add water and knead into a soft dough. Set aside and
let it rest for 15-20 minutes.
2. In a separate bowl, mix the mashed potatoes, chopped
onion, green chili (if using), cumin seeds, red chili powder, turmeric powder,
garam masala, chopped cilantro, and salt. Mix well to form a stuffing mixture.
3. Divide the dough and stuffing mixture into equal-sized
portions.
4. Take a portion of the dough and roll it into a small
disc. Place a portion of the stuffing mixture in the center of the disc.
5. Bring the edges of the dough together to seal the
stuffing inside and form a ball.
6. Flatten the ball with your hands and dust it with flour.
7. Roll out the flattened ball gently into a round-shaped
paratha, approximately 6-7 inches in diameter.
8. Heat a griddle or tawa over medium heat. Place the rolled
paratha on the hot griddle.
9. Cook for a minute or until bubbles start to appear on the
surface. Flip the paratha and cook the other side.
10. Apply ghee or oil on both sides of the paratha and cook
until golden brown spots appear.
11. Remove the paratha from the griddle and repeat the
process with the remaining dough and stuffing.
12. Serve hot with yogurt, pickle, or any chutney of your
choice.
18. Prawn Curry:
Ingredients:
- 500 grams prawns, peeled and deveined
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup coconut milk
- 2 tablespoons oil
- Fresh cilantro, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Cook the masala for a few minutes until the spices are
well incorporated.
7. Add the prawns to the pan and cook until they turn pink
and opaque.
8. Stir in the coconut milk and simmer the curry for 5
minutes.
9. Adjust the consistency of the curry by adding water if
needed.
10. Sprinkle garam masala and garnish with fresh cilantro
before serving. Serve hot with rice or roti.
19. Mushroom Masala:
Ingredients:
- 250 grams mushrooms, sliced
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh cilantro, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until
fragrant.
4. Stir in the tomato puree and cook until the raw flavor
disappears.
5. Add turmeric powder, coriander powder, red chili powder,
and salt. Mix well.
6. Cook the masala for a few minutes until the spices are
well incorporated.
7. Add the sliced mushrooms to the pan and sauté for 5-6
minutes until they are cooked and tender.
8. Sprinkle garam masala and mix well. Cook for another 2
minutes.
9. Garnish with fresh cilantro before serving. Serve hot
with roti or naan.
20. Gobi Manchurian:
Ingredients:
For the cauliflower:
- 1 small cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
For the Manchurian
sauce:
- 1 onion, finely chopped
- 1 capsicum, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon red chili flakes (optional)
- 2 tablespoons oil
- Fresh cilantro, for garnish
Instructions:
1. In a mixing bowl, combine all-purpose flour, cornstarch,
ginger-garlic paste, red chili powder, and salt. Add enough water to make a
thick batter.
2. Dip the cauliflower florets into the batter, ensuring
they are well coated.
3. Heat oil in a deep pan or kadai for frying. Deep fry the
cauliflower florets in batches until they turn golden brown and crispy. Remove
and set aside.
4. In a separate pan, heat oil and add chopped onion. Sauté
until translucent.
5. Add ginger-garlic paste and cook for a minute until
fragrant.
6. Add chopped capsicum and cook for a few minutes until
they are slightly softened.
7. Stir in soy sauce, tomato ketchup, chili sauce, vinegar,
sugar, and red chili flakes (if using). Mix well.
8. Cook the sauce for a few minutes until it thickens
slightly.
9. Add the fried cauliflower florets to the pan and toss
them in the sauce until well coated.
10. Garnish with fresh cilantro before serving. Serve hot as
an appetizer or with fried rice or noodles.
21. Jeera Rice:
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- Salt to taste
- Fresh cilantro, for garnish
Instructions:
1. Rinse the basmati rice under cold water until the water
runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a saucepan, heat ghee or oil over medium heat. Add
cumin seeds and sauté for a minute until they splutter.
3. Add the soaked and drained rice to the pan and sauté for
a couple of minutes, stirring gently to coat the rice with the cumin-infused
ghee or oil.
4. Add water and salt to the pan. Bring the mixture to a
boil.
5. Reduce the heat to low, cover the pan with a tight-fitting
lid, and let the rice cook for about 15-20 minutes or until all the water is
absorbed and the rice is tender.
6. Once cooked, remove the pan from heat and let it sit,
covered, for 5 minutes to allow the steam to settle.
7. Fluff the rice gently with a fork. Garnish with fresh
cilantro before serving. Serve hot as a side dish with curries or lentils.
22. Chicken Biryani:
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 4 cups water
- 4 tablespoons ghee or oil
- Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves,
1 cinnamon stick)
- Salt to taste
- Saffron strands (optional)
- Warm milk (to soak saffron, if using)
Instructions:
1. Rinse the basmati rice under cold water until the water
runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat ghee or oil over medium heat. Add
the whole spices (bay leaves, cardamom pods, cloves, cinnamon stick) and sauté
for a minute until fragrant.
3. Add the sliced onion and cook until golden brown.
4. Add ginger-garlic paste and cook for a minute until
fragrant.
5. Add the chicken pieces to the pot and cook until they are
browned on all sides.
6. Stir in the chopped tomatoes, biryani masala, yogurt,
mint leaves, and cilantro leaves. Cook for a few minutes until the tomatoes are
soft and the spices are well combined.
7. Add the soaked and drained rice to the pot. Mix gently to
coat the rice with the chicken and spice mixture.
8. Pour water into the pot. Add salt to taste. Bring the
mixture to a boil.
9. Reduce the heat to low, cover the pot with a
tight-fitting lid, and let the biryani cook for about 20-25 minutes or until
the rice is tender and the flavors are well infused.
10. Optional: If using saffron, soak a few strands in warm
milk and drizzle it over the biryani during the last few minutes of cooking for
a fragrant and vibrant color.
11. Once cooked, remove the pot from heat and let it sit,
covered, for 5 minutes to allow the steam to settle.
12. Gently fluff the rice and serve the chicken biryani hot.
Serve with raita or yogurt on the side.
Note: You can add
additional vegetables like carrots, peas, or bell peppers to the biryani for
more flavor and nutrition. Simply sauté them along with the chicken before
adding the rice and follow the same cooking instructions.
23. Aloo Matar:
Ingredients:
- 2 medium-sized potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro leaves, for garnish
Instructions:
Add cumin seeds to the hot oil and let them splutter for a
few seconds.
Add the chopped onions and sauté until they turn golden
brown.
Add minced garlic and grated ginger to the pan and sauté for
another minute until fragrant.
Stir in the tomato puree and cook for a couple of minutes
until the raw smell of the tomatoes disappears.
Add turmeric powder, red chili powder, coriander powder, and
salt. Mix well to combine the spices with the tomato-onion mixture.
Add the diced potatoes and green peas to the pan. Stir to
coat them with the spice mixture.
Cover the pan and let the vegetables cook for about 10-12
minutes or until the potatoes are tender. Stir occasionally to prevent sticking
or burning.
Once the potatoes are cooked, sprinkle garam masala over the
vegetables and give it a final mix.
Garnish with fresh cilantro leaves and serve hot with rice
or roti (Indian bread).
24. Fish Curry:
Ingredients:
- 500 grams fish fillets (any firm white fish like tilapia
or cod)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a deep pan or skillet over medium heat.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic and grated ginger to the pan and sauté
for another minute until fragrant.
4. Stir in the tomato puree and cook for a few minutes until
the raw smell of the tomatoes disappears.
5. Add turmeric powder, red chili powder, cumin powder,
coriander powder, and salt. Mix well to combine the spices with the
tomato-onion mixture.
6. Add the fish fillets to the pan and gently coat them with
the spice mixture. Be careful not to break the fish pieces.
7. Pour enough water to cover the fish and bring the curry
to a gentle simmer.
8. Cover the pan and let the fish cook for about 10-12
minutes or until it is fully cooked and flakes easily with a fork.
9. Sprinkle garam masala over the curry and give it a final
mix.
10. Garnish with fresh cilantro leaves and serve hot with
steamed rice or roti.
Note: You can adjust the spiciness of the curry by adding or
reducing the amount of red chili powder and green chilies according to your
preference.
25. Chicken Korma
Ingredients:
- 500 grams chicken, cut into pieces
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 cardamom pods
- 4 cloves
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup yogurt, whisked
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil or ghee in a deep pan or skillet over medium
heat.
2. Add cumin seeds, cinnamon stick, cardamom pods, and
cloves to the hot oil. Let them sizzle for a few seconds until fragrant.
3. Add chopped onions and sauté until they turn golden
brown.
4. Add minced garlic, grated ginger, and slit green chilies.
Sauté for another minute until fragrant.
5. Add the chicken pieces to the pan and cook until they are
lightly browned on all sides.
6. In a small bowl, mix together turmeric powder, red chili
powder, coriander powder, garam masala, and a little water to form a paste. Add
this paste to the pan and mix well with the chicken.
7. Reduce the heat to low and add whisked yogurt to the pan.
Stir well to coat the chicken with the yogurt mixture.
8. Cover the pan and let the chicken cook in the yogurt
sauce for about 15-20 minutes, or until it is cooked through and tender.
9. Stir in the heavy cream and season with salt. Mix
everything together and simmer for another 5 minutes to allow the flavors to
meld together.
10. Garnish with fresh cilantro leaves and serve hot with
naan bread or steamed rice.
26. Vegetable Korma
Ingredients:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit (optional)
- 1 cup mixed vegetables (carrots, beans, peas, cauliflower,
etc.), chopped
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup green peas
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup coconut milk
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan or skillet over medium heat.
2. Add the chopped onions and sauté until they turn golden
brown.
3. Add minced garlic, grated ginger, and green chili (if
using). Sauté for another minute until fragrant.
4. Add the mixed vegetables, diced potatoes, diced carrots,
green peas, and diced bell peppers to the pan. Stir well to combine.
5. Cover the pan and cook the vegetables for about 5
minutes, or until they are slightly tender.
6. In a small bowl, mix turmeric powder, red chili powder,
coriander powder, and garam masala with a little water to form a paste. Add
this paste to the pan and mix well with the vegetables.
7. Stir in the diced tomatoes and cook for a few minutes
until they soften.
8. Pour in the coconut milk and season with salt. Mix
everything together and bring the mixture to a gentle simmer.
9. Cover the pan and let the vegetable korma cook for about
10-15 minutes, or until the vegetables are fully cooked and the flavors have
melded together.
10. Garnish with fresh cilantro leaves and serve hot with
naan bread or steamed rice.
27. Matar Paneer
Ingredients:
- 1 cup green peas
- 200 grams paneer (Indian cottage cheese), cubed
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup milk or heavy cream
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Boil the green peas in salted water for 2-3 minutes until
they are tender. Drain and set aside.
2. Heat oil or ghee in a pan or skillet over medium heat.
3. Add cumin seeds and let them sizzle for a few seconds
until fragrant.
4. Add chopped onions and sauté until they turn golden
brown.
5. Add minced garlic, grated ginger, and slit green chilies.
Sauté for another minute until fragrant.
6. Add the tomato puree to the pan and cook for a few
minutes until the raw smell disappears and the mixture thickens.
7. Stir in turmeric powder, red chili powder, coriander
powder, and garam masala. Mix well to combine the spices with the tomato
mixture.
8. Add the boiled green peas to the pan and mix well with
the spice mixture.
9. Add the paneer cubes to the pan and gently stir to coat
them with the sauce.
10. Pour in the milk or heavy cream and season with salt.
Stir everything together and simmer for 5-7 minutes, allowing the flavors to
meld together and the paneer to become tender.
11. Garnish with fresh cilantro leaves and serve hot with
naan bread or rice.
28. Chole Bhature
Ingredients:
For Chole (Chickpea
Curry):
- 1 cup dried chickpeas, soaked overnight and drained
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving
For Bhature (Fried
Bread):
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- Salt to taste
- Oil, for frying
Instructions:
For Chole:
1. Heat oil in a pressure cooker or a deep pan over medium
heat.
2. Add cumin seeds and let them sizzle for a few seconds
until fragrant.
3. Add chopped onions and sauté until they turn golden
brown.
4. Add minced garlic, grated ginger, and slit green chilies.
Sauté for another minute until fragrant.
5. Add the chopped tomatoes to the pan and cook until they
soften and release their juices.
6. Stir in turmeric powder, red chili powder, coriander
powder, cumin powder, and garam masala. Mix well to combine the spices with the
tomato mixture.
7. Add the soaked and drained chickpeas to the pan and mix
well with the spice mixture.
8. Pour enough water to cover the chickpeas, season with
salt, and mix again.
9. If using a pressure cooker, cover it with a lid and cook
for about 6-8 whistles or until the chickpeas are tender. If using a pan, cover
it with a lid and simmer for about 45 minutes to 1 hour until the chickpeas are
cooked through and the flavors are well blended.
10. Once cooked, garnish with fresh cilantro leaves and
serve hot with bhature and lemon wedges.
For Bhature:
1. In a large mixing bowl, combine all-purpose flour,
yogurt, sugar, baking powder, and salt.
2. Mix well to form a soft dough. If needed, add a little
water to bring the dough together.
3. Knead the dough for a few minutes until it becomes smooth
and elastic.
4. Cover the dough with a damp cloth and let it rest for at
least 30 minutes.
5. Divide the dough into small equal-sized balls and roll
each ball into a flat round shape using a rolling pin.
6. Heat oil in a deep frying pan or kadhai over medium heat.
7. Carefully slide the rolled bhature into the hot oil and
fry until they puff up and turn golden brown on both sides.
8. Remove the bhature from the oil using a slotted spoon and
drain on a paper towel to remove excess oil.
9. Serve the hot and crispy bhature with chole, garnished
with fresh cilantro leaves.
29. Mutton Curry
Ingredients:
- 500 grams mutton, cut into pieces
- 2 tablespoons oil
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pressure cooker or a deep pan over medium
heat.
2. Add chopped onions and sauté until they turn golden
brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for
a minute until fragrant.
4. Add the mutton pieces to the pan and cook until they are
browned on all sides.
5. Stir in turmeric powder, red chili powder, coriander
powder, cumin powder, and garam masala. Mix well to coat the mutton with the
spices.
6. Add the tomato puree to the pan and cook for a few
minutes until the raw smell disappears and the mixture thickens.
7. Season with salt and mix again.
8. If using a pressure cooker, cover it with a lid and cook
for about 6-8 whistles or until the mutton is tender. If using a pan, cover it
with a lid and simmer for about 1.5 to 2 hours until the mutton is cooked
through and the flavors are well blended.
9. Once cooked, garnish with fresh cilantro leaves and serve
hot with rice or naan bread.
30. Spinach Dal
Ingredients:
- 1 cup yellow split moong dal (lentils)
- 2 cups fresh spinach leaves, washed and chopped
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 green chili, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh lemon juice, for garnish
Instructions:
1. Rinse the moong dal under running water until the water
runs clear.
2. In a pressure cooker, add the rinsed moong dal along with
3 cups of water. Cook for about 4-5 whistles or until the dal is cooked and
mushy.
3. Heat oil or ghee in a pan over medium heat.
4. Add cumin seeds and let them sizzle for a few seconds until
fragrant.
5. Add chopped onions and sauté until they turn golden
brown.
6. Add ginger-garlic paste and slit green chili. Sauté for a
minute until fragrant.
7. Add chopped tomatoes to the pan and cook until they
soften and release their juices.
8. Stir in turmeric powder, red chili powder, cumin powder,
and coriander powder. Mix well to combine the spices with the tomato mixture.
9. Add the chopped spinach leaves to the pan and cook until
they wilt down.
10. Add the cooked moong dal to the pan and mix well with
the spinach mixture.
11. Season with salt and let it simmer for 5-10 minutes to
allow the flavors to meld together.
12. Garnish with a squeeze of fresh lemon juice and serve
hot with rice or roti.
31. Keema Matar
Ingredients:
- 500 grams ground/minced meat (beef, lamb, or chicken)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 cup green peas (matar)
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onions and sauté until they turn golden
brown.
3. Add ginger-garlic paste and sauté for a minute until
fragrant.
4. Add chopped tomatoes to the pan and cook until they
soften and release their juices.
5. Stir in turmeric powder, red chili powder, coriander
powder, cumin powder, and garam masala. Mix well to combine the spices with the
tomato mixture.
6. Add the ground/minced meat to the pan and cook until it
is browned and cooked through.
7. Stir in the green peas and cook for a few minutes until
they are tender.
8. Season with salt and let it simmer for 5-10 minutes to
allow the flavors to meld together.
9. Garnish with fresh cilantro leaves and serve hot with
rice or naan bread.
32. Masoor Dal
Ingredients:
- 1 cup masoor dal (red lentils)
- 3 cups water
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the masoor dal under running water until the water
runs clear.
2. In a pressure cooker, add the rinsed masoor dal along
with 3 cups of water. Cook for about 4-5 whistles or until the dal is cooked
and mushy.
3. Heat oil or ghee in a pan over medium heat.
4. Add cumin seeds and let them sizzle for a few seconds
until fragrant.
5. Add chopped onions and sauté until they turn golden
brown.
6. Add ginger-garlic paste and slit green chili. Sauté for a
minute until fragrant.
7. Add chopped tomatoes to the pan and cook until they
soften and release their juices.
8. Stir in turmeric powder, red chili powder, and coriander
powder. Mix well to combine the spices with the tomato mixture.
9. Add the cooked masoor dal to the pan and mix well with
the tomato mixture.
10. Season with salt and let it simmer for 5-10 minutes to
allow the flavors to meld together.
11. Garnish with fresh cilantro leaves and serve hot with
rice or roti.
33. Chicken Fried
Rice
Ingredients:
- 2 cups cooked basmati rice, cooled
- 2 tablespoons oil
- 2 boneless chicken breasts, cut into small pieces
- 1 cup mixed vegetables (carrots, peas, bell peppers),
chopped
- 3 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and pepper to taste
- Green onions, chopped, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and sauté for a minute until fragrant.
3. Add chicken pieces to the skillet and cook until they are
browned and cooked through.
4. Push the chicken to one side of the skillet and add
beaten eggs to the other side. Scramble the eggs until cooked.
5. Add the chopped mixed vegetables to the skillet and
stir-fry for a few minutes until they are tender-crisp.
6. Add the cooled cooked rice to the skillet and stir-fry to
mix everything together.
7. Pour soy sauce and oyster sauce (if using) over the rice
and stir-fry for another couple of minutes.
8. Season with salt and pepper to taste and mix well.
9. Garnish with chopped green onions and serve hot.
34. Chicken 65
Ingredients:
- 500 grams boneless chicken, cut into small pieces
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon cornflour or all-purpose flour
- Salt to taste
- Oil for deep frying
- Curry leaves, for garnish
- Lemon wedges, for serving
Instructions:
1. In a mixing bowl, combine yogurt, ginger-garlic paste, red
chili powder, turmeric powder, garam masala, cornflour or all-purpose flour,
and salt. Mix well to form a smooth paste.
2. Add the chicken pieces to the marinade and mix until they
are well coated. Allow the chicken to marinate for at least 30 minutes.
3. Heat oil for deep frying in a deep pan or kadai over
medium-high heat.
4. Once the oil is hot, carefully drop the marinated chicken
pieces into the oil and fry them until they turn golden brown and crispy.
5. Remove the fried chicken pieces from the oil and drain
them on a paper towel to remove excess oil.
6. Garnish with curry leaves and serve hot with lemon wedges
as an appetizer or side dish.
35. Egg Fried Rice
Ingredients:
- 3 cups cooked basmati rice, cooled
- 2 tablespoons oil
- 3 eggs, beaten
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1/2 cup peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and pepper to taste
- Green onions, chopped, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add beaten eggs to the skillet and scramble them until
cooked. Remove the scrambled eggs from the skillet and set aside.
3. In the same skillet, add chopped onions, diced carrots,
peas, and minced garlic. Sauté until the vegetables are tender.
4. Add the cooled cooked rice to the skillet and stir-fry to
mix everything together.
5. Pour soy sauce and oyster sauce (if using) over the rice
and stir-fry for a few more minutes.
6. Add the scrambled eggs back to the skillet and mix well
with the rice and vegetables.
7. Season with salt and pepper to taste and mix well.
8. Garnish with chopped green onions and serve hot.
36. Mushroom Biryani
Ingredients:
- 2 cups basmati rice, soaked for 30 minutes
- 2 tablespoons oil or ghee
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 cup button mushrooms, sliced
- 1 teaspoon ginger-garlic paste
- 1 green chili, slit
- 1 teaspoon biryani masala powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Cook the soaked basmati rice until it is 70-80% cooked.
Drain and set aside.
2. Heat oil or ghee in a large pot over medium heat.
3. Add thinly sliced onions and sauté until they turn golden
brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a
minute until fragrant.
5. Add finely chopped tomatoes to the pot and cook until
they soften and release their juices.
6. Stir in turmeric powder, red chili powder, coriander
powder, garam masala, and biryani masala powder. Mix well to combine the spices
with the tomato mixture.
7. Add sliced mushrooms to the pot and sauté until they are
cooked and tender.
8. Add the partially cooked basmati rice to the pot and mix
gently with the mushroom mixture.
9. Season with salt and mix well. Cover the pot and cook on
low heat for 10-15 minutes to allow the flavors to meld together and the rice
to finish cooking.
10. Garnish with fresh cilantro leaves and serve hot with
raita or yogurt on the side.
37. Palak Chicken
Ingredients:
- 500 grams chicken, cut into pieces
- 2 cups spinach leaves, washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons oil or ghee
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil or ghee in a large pan over medium heat.
2. Add finely chopped onions to the pan and sauté until they
turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until
fragrant.
4. Add tomato puree to the pan and cook until the oil
separates from the mixture.
5. Stir in cumin powder, coriander powder, turmeric powder,
red chili powder, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add the chicken pieces to the pan and cook until they are
browned on all sides.
7. Add chopped spinach leaves to the pan and mix well with
the chicken and spices.
8. Cover the pan and cook on low heat for 15-20 minutes, or
until the chicken is cooked through and tender.
9. Sprinkle garam masala over the dish and mix well.
10. Garnish with fresh cilantro leaves and serve hot with
rice or roti.
38. Prawn Biryani
Ingredients:
- 2 cups basmati rice, soaked for 30 minutes
- 500 grams prawns, cleaned and deveined
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 tablespoons oil or ghee
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh mint leaves, for garnish
Instructions:
1. Cook the soaked basmati rice until it is 70-80% cooked.
Drain and set aside.
2. Heat oil or ghee in a large pot over medium heat.
3. Add thinly sliced onions to the pot and sauté until they
turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until
fragrant.
5. Add finely chopped tomatoes to the pot and cook until
they soften and release their juices.
6. Stir in cumin powder, coriander powder, turmeric powder,
red chili powder, and garam masala. Mix well to combine the spices with the
tomato mixture.
7. Add prawns to the pot and sauté until they turn pink and
are cooked through.
8. Add the partially cooked basmati rice to the pot and mix
gently with the prawn mixture.
9. Season with salt and mix well. Cover the pot and cook on
low heat for 10-15 minutes to allow the flavors to meld together and the rice
to finish cooking.
10. Garnish with fresh mint leaves and serve hot with raita
or yogurt on the side.
39. Tomato Rice
Ingredients:
- 1 cup basmati rice
- 2 tomatoes, finely chopped
- 1 onion, thinly sliced
- 1 green chili, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Cook the basmati rice according to package instructions
and set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and
mustard seeds and let them splutter.
3. Add thinly sliced onions and sauté until they turn golden
brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a
minute until fragrant.
5. Add chopped tomatoes to the pan and cook until they
become soft and mushy.
6. Stir in turmeric powder, red chili powder, and salt. Mix
well to combine the spices with the tomato mixture.
7. Add the cooked basmati rice to the pan and mix gently to
coat the rice with the tomato mixture.
8. Cover the pan and cook on low heat for 5-7 minutes to
allow the flavors to meld together.
9. Garnish with fresh cilantro leaves and serve hot.
40. Dum Aloo
Ingredients:
- 10-12 baby potatoes, boiled and peeled
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup yogurt
- 2 tablespoons oil
- Fresh cilantro leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add finely chopped
onions and sauté until they turn golden brown.
2. Add ginger paste and garlic paste to the pan and sauté
for a minute until fragrant.
3. Add tomato puree to the pan and cook until the oil
separates from the mixture.
4. Stir in turmeric powder, red chili powder, cumin powder,
coriander powder, and salt. Mix well to combine the spices with the tomato
mixture.
5. Add boiled and peeled baby potatoes to the pan and coat
them well with the tomato-spice mixture.
6. In a bowl, whisk yogurt until smooth and add it to the
pan. Mix well to coat the potatoes.
7. Cover the pan and cook on low heat for 10-15 minutes,
allowing the flavors to blend and the potatoes to become tender.
8. Sprinkle garam masala over the dish and mix well.
9. Garnish with fresh cilantro leaves and serve hot with
roti or rice.
41. Kadai Paneer
Ingredients:
- 200 grams paneer, cubed
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon oil
- Fresh cilantro leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add thinly sliced onions and sauté until they turn golden
brown.
3. Add ginger-garlic paste and sauté for a minute until
fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in crushed coriander seeds, turmeric powder, red
chili powder, and salt. Mix well to combine the spices with the tomato mixture.
6. Add sliced bell peppers to the pan and cook for a few
minutes until they start to soften.
7. Add paneer cubes to the pan and gently mix them with the
tomato and bell pepper mixture.
8. Cover the pan and cook on low heat for 5-7 minutes,
allowing the flavors to meld together and the paneer to absorb the spices.
9. Sprinkle garam masala over the dish and mix well.
10. Garnish with fresh cilantro leaves and serve hot with
naan or roti.
42. Lemon Rice
Ingredients:
- 1 cup basmati rice
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 green chilies, slit
- 1/4 cup peanuts
- 10-12 curry leaves
- 1 lemon, juiced
- Salt to taste
Instructions:
1. Cook the basmati rice according to package instructions
and set aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and
cumin seeds and let them splutter.
3. Add slit green chilies, peanuts, and curry leaves to the
pan. Sauté for a few minutes until the peanuts turn golden brown.
4. Stir in turmeric powder and salt. Mix well to combine the
spices with the peanuts.
5. Add the cooked basmati rice to the pan and gently mix it
with the spice mixture.
6. Squeeze the juice of one lemon over the rice and mix well
to distribute the lemon flavor evenly.
7. Cook for another 2-3 minutes, stirring occasionally to
prevent sticking.
8. Remove from heat and serve hot as a standalone dish or as
a side with yogurt or raita.
43. Chicken Biryani
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 tablespoons biryani masala powder
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 cups water
- 4 tablespoons oil or ghee
- Whole spices (2 cinnamon sticks, 4 cloves, 4 cardamom
pods, 1 bay leaf)
- Salt to taste
Instructions:
1. Wash the basmati rice thoroughly and soak it in water for
30 minutes. Drain and set aside.
2. Heat oil or ghee in a large pot over medium heat. Add the
whole spices (cinnamon sticks, cloves, cardamom pods, and bay leaf) and sauté
for a minute until fragrant.
3. Add the thinly sliced onions and sauté until they turn golden
brown.
4. Add the ginger-garlic paste and sauté for a minute until
the raw smell disappears.
5. Add the chicken pieces to the pot and cook until they are
lightly browned.
6. Add the chopped tomatoes and cook until they become soft
and mushy.
7. Stir in the biryani masala powder and salt. Mix well to
coat the chicken with the spices.
8. Add the yogurt, mint leaves, and coriander leaves to the
pot. Mix well to combine.
9. Add the soaked and drained basmati rice to the pot and
gently mix it with the chicken and spice mixture.
10. Pour in the water and bring it to a boil. Reduce the
heat to low, cover the pot, and cook for 20-25 minutes until the rice is cooked
and the flavors have melded together.
11. Once cooked, remove from heat and let it rest for 5 minutes.
Fluff the rice gently with a fork before serving.
44. Malabar Fish
Curry
Ingredients:
- 500 grams fish fillets (such as kingfish or tilapia), cut
into pieces
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1/4 cup coconut milk
- 2 tablespoons oil
- Fresh curry leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add fenugreek seeds
and mustard seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn
golden brown.
3. Add ginger paste, garlic paste, and slit green chilies.
Sauté for a minute until fragrant.
4. Add chopped tomatoes to the pan and cook until they
become soft and mushy.
5. Stir in turmeric powder, red chili powder, coriander
powder, and salt. Mix well to combine the spices with the tomato mixture.
6. Add the fish pieces to the pan and coat them well with
the tomato-spice mixture.
7. Pour in the coconut milk and gently mix it with the fish
and spices.
8. Cover the pan and simmer on low heat for 10-15 minutes,
allowing the fish to cook and absorb the flavors.
9. Garnish with fresh curry leaves and serve hot with
steamed rice or roti.
45. Vegetable
Jalfrezi
Ingredients:
- 2 cups mixed vegetables (such as bell peppers, carrots,
cauliflower, peas), sliced or diced
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add thinly sliced onions and sauté until they turn golden
brown.
3. Add ginger paste and garlic paste. Sauté for a minute until
fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in turmeric powder, red chili powder, coriander
powder, garam masala, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add the sliced or diced mixed vegetables to the pan and
cook for a few minutes until they start to soften but still retain their
crunch.
7. Cover the pan and simmer on low heat for 5-7 minutes,
allowing the flavors to meld together and the vegetables to become tender.
8. Garnish with fresh coriander leaves and serve hot with
naan or roti.
46. Bhindi Masala
Ingredients:
- 500 grams okra (bhindi), washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add finely chopped onions and sauté until they turn
golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in turmeric powder, red chili powder, coriander
powder, garam masala, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add the chopped okra to the pan and coat them well with
the tomato-spice mixture.
7. Cover the pan and cook on low heat for 15-20 minutes,
stirring occasionally, until the okra is cooked through and tender.
8. Garnish with fresh coriander leaves and serve hot with
roti or rice.
47. Chicken Pulao
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala powder
- 2 tablespoons oil or ghee
- Fresh coriander leaves, for garnish
- Salt to taste
- Water as needed
Instructions:
1. Wash the basmati rice thoroughly and soak it in water for
30 minutes. Drain and set aside.
2. Heat oil or ghee in a large pot over medium heat. Add
cumin seeds and let them splutter.
3. Add thinly sliced onions and sauté until they turn golden
brown.
4. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
5. Add finely chopped tomatoes to the pot and cook until
they become soft and mushy.
6. Stir in turmeric powder, red chili powder, biryani masala
powder, and salt. Mix well to combine the spices with the tomato mixture.
7. Add the chicken pieces to the pot and cook until they are
lightly browned.
8. Add the soaked and drained basmati rice to the pot and
gently mix it with the chicken and spice mixture.
9. Pour in enough water to cook the rice (typically a 1:2
ratio of rice to water). Bring it to a boil.
10. Reduce the heat to low, cover the pot, and cook for
20-25 minutes until the rice is cooked and the flavors have melded together.
11. Once cooked, remove from heat and let it rest for 5
minutes. Fluff the rice gently with a fork before serving.
12. Garnish with fresh coriander leaves and serve hot.
48. Aloo Baingan
Ingredients:
- 2 cups chopped baingan (eggplant)
- 2 cups cubed potatoes
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add finely chopped onions and sauté until they turn
golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in turmeric powder, red chili powder, coriander
powder, garam masala, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add the chopped baingan and cubed potatoes to the pan.
Coat them well with the tomato-spice mixture.
7. Cover the pan and cook on low heat for 20-25 minutes, stirring
occasionally, until the baingan and potatoes are cooked through and tender.
8. Garnish with fresh coriander leaves and serve hot with
roti or rice.
49. Tawa Paneer
Ingredients:
- 250 grams paneer, cut into cubes
- 1 onion, thinly sliced
- 1 tomato, finely chopped
- 1 capsicum (bell pepper), thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan or tawa over medium heat. Add cumin
seeds and let them splutter.
2. Add thinly sliced onions and sauté until they turn golden
brown.
3. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in coriander powder, turmeric powder, red chili
powder, garam masala, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add thinly sliced capsicum and cook for a few minutes
until slightly tender.
7. Add the paneer cubes to the pan and gently mix them with
the onion-tomato-spice mixture.
8. Cook for 5-7 minutes, stirring occasionally, until the
paneer is heated through and coated with the flavors.
9. Garnish with fresh coriander leaves and serve hot as an
appetizer or with roti or naan.
50. Chicken Shawarma
Ingredients:
For the marinade:
- 500 grams boneless chicken, cut into thin strips
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
For the sauce:
- 1/2 cup mayonnaise
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon garlic paste
- Salt to taste
For serving:
- Pita bread or flatbread
- Sliced tomatoes
- Sliced cucumbers
- Chopped lettuce
- Sliced onions
- Pickles (optional)
Instructions:
1. In a bowl, combine all the marinade ingredients and mix
well. Add the chicken strips to the marinade and toss to coat evenly. Cover and
refrigerate for at least 1 hour, or overnight for best results.
2. Preheat a grill or grill pan over medium-high heat. Cook
the marinated chicken strips on the grill for 6-8 minutes per side, or until
cooked through and nicely charred. Remove from heat and let it rest for a few
minutes.
3. While the chicken is resting, prepare the sauce by
combining mayonnaise, tahini, lemon juice, garlic paste, and salt in a bowl.
Mix well until smooth and creamy.
4. Warm the pita bread or flatbread on the grill or
stovetop.
5. To assemble the shawarma, spread a generous amount of the
sauce on the warm pita bread. Top with cooked chicken strips, sliced tomatoes,
sliced cucumbers, chopped lettuce, sliced onions, and pickles if desired.
6. Roll up the pita bread tightly, enclosing the filling.
Wrap it in foil or parchment paper to hold its shape.
7. Serve the chicken shawarma wraps as a delicious and
satisfying meal.
51. Bhuna Chicken
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add finely chopped onions and sauté until they turn
golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in coriander powder, turmeric powder, red chili
powder, garam masala, and salt. Mix well to combine the spices with the tomato
mixture.
6. Add the chicken pieces to the pan and coat them well with
the onion-tomato-spice mixture.
7. Cover the pan and cook on low heat for about 20-25
minutes, stirring occasionally, until the chicken is cooked through and tender.
8. Remove the lid and cook for a few more minutes to allow
the flavors to meld together and the excess moisture to evaporate, resulting in
a thick gravy.
9. Garnish with fresh coriander leaves and serve hot with
roti or rice.
52. Aloo Jeera
Ingredients:
- 4 potatoes, peeled and cubed
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add asafoetida (hing) and sauté for a few seconds.
3. Add the cubed potatoes to the pan and mix well with the
cumin seeds.
4. Sprinkle turmeric powder, red chili powder, coriander
powder, and salt over the potatoes. Mix well to coat the potatoes evenly with
the spices.
5. Cover the pan and cook on low heat for about 15-20
minutes, stirring occasionally, until the potatoes are cooked through and
crispy on the outside.
6. Garnish with fresh coriander leaves and serve hot as a
side dish with roti or rice.
53. Mutton Biryani
Ingredients:
- 500 grams mutton, cut into pieces
- 2 cups basmati rice
- 2 onions, thinly sliced
- 2 tomatoes, finely chopped
- 1/4 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- A pinch of saffron strands (optional)
- 4 cups water
- 4 tablespoons ghee or oil
- Fresh coriander leaves and mint leaves, for garnish
- Salt to taste
Instructions:
1. Rinse the basmati rice under running water until the
water runs clear. Soak the rice in water for 30 minutes, then drain and set
aside.
2. Heat ghee or oil in a large, heavy-bottomed pan over
medium heat. Add cumin seeds and fennel seeds and let them splutter.
3. Add thinly sliced onions to the pan and sauté until they
turn golden brown. Remove half of the fried onions and set aside for garnish.
4. In the same pan, add ginger-garlic paste and green
chilies. Sauté for a minute until fragrant.
5. Add finely chopped tomatoes and cook until they become
soft and mushy.
6. Stir in coriander powder, turmeric powder, red chili
powder, and salt. Mix well to combine the spices with the tomato mixture.
7. Add the mutton pieces to the pan and coat them well with
the onion-tomato-spice mixture. Cook for 5-6 minutes, stirring occasionally.
8. Beat the plain yogurt in a bowl and add it to the pan.
Mix well to combine.
9. Pour water into the pan and bring it to a boil. Add the
soaked and drained basmati rice to the boiling water. Mix gently.
10. Reduce the heat to low, cover the pan with a
tight-fitting lid, and cook for about 20-25 minutes until the rice and mutton
are cooked through and the flavors have melded together.
11. Optional: Dissolve saffron strands in a tablespoon of
warm milk and drizzle it over the cooked biryani for an enhanced aroma and
color.
12. Garnish with the reserved fried onions, fresh coriander
leaves, and mint leaves. Serve hot with raita or salan.
54. Methi Aloo
Ingredients:
- 2 cups fenugreek leaves (methi), chopped
- 3 potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and
let them splutter.
2. Add finely chopped onions and sauté until they turn
golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute
until fragrant.
4. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
5. Stir in turmeric powder, red chili powder, garam masala,
and salt. Mix well to combine the spices with the tomato mixture.
6. Add the cubed potatoes to the pan and coat them well with
the onion-tomato-spice mixture. Cook for a few minutes.
7. Add chopped fenugreek leaves (methi) to the pan and mix
well with the potatoes.
8. Cover the pan and cook on low heat for about 10-15
minutes, stirring occasionally, until the potatoes are cooked through and the
fenugreek leaves have wilted.
9. Garnish with fresh coriander leaves and serve hot with
roti or rice.
55. Chicken Chettinad
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons Chettinad masala powder
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup coconut milk
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add fennel seeds and
cumin seeds and let them splutter.
2. Add finely chopped onions to the pan and sauté until they
turn golden brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for
a minute until fragrant.
4. Add finely chopped tomatoes and cook until they become
soft and mushy.
5. Stir in Chettinad masala powder and salt. Mix well to
combine the spices with the tomato mixture.
6. Add the chicken pieces to the pan and coat them well with
the onion-tomato-spice mixture. Cook for 5-6 minutes, stirring occasionally.
7. Pour coconut milk into the pan and mix well with the
chicken and spices. Bring it to a simmer.
8. Cover the pan and cook on low heat for about 20-25
minutes, stirring occasionally, until the chicken is cooked through and tender.
9. Garnish with fresh coriander leaves and serve hot with
rice, roti, or dosa.
Note: Chettinad
masala powder is a blend of various spices commonly used in South Indian
cuisine. You can find it in Indian grocery stores or prepare it at home by
grinding together ingredients like dried red chilies, coriander seeds, cumin
seeds, fennel seeds, peppercorns, cloves, cinnamon, etc.
56. Mushroom Pulao
Ingredients:
- 1 cup basmati rice
- 200 grams mushrooms, sliced
- 1 onion, thinly sliced
- 1 tomato, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoons ghee or oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Rinse the basmati rice under running water until the
water runs clear. Soak the rice in water for 30 minutes, then drain and set
aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin
seeds and let them splutter.
3. Add thinly sliced onions to the pan and sauté until they
turn golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for
a minute until fragrant.
5. Add finely chopped tomatoes to the pan and cook until
they become soft and mushy.
6. Stir in turmeric powder, red chili powder, garam masala,
and salt. Mix well to combine the spices with the tomato mixture.
7. Add sliced mushrooms to the pan and sauté for a few
minutes until they are slightly cooked.
8. Drain the soaked rice and add it to the pan. Mix gently
to coat the rice with the spices.
9. Pour 2 cups of water into the pan and bring it to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for
about 15-20 minutes until the rice is cooked and all the water is absorbed.
10. Remove the lid, fluff the rice with a fork, and garnish
with fresh coriander leaves.
11. Serve hot Mushroom Pulao with raita or a side dish of
your choice.
57. Chicken Vindaloo
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, finely chopped
- 2 tablespoons vinegar
- 1 tablespoon tamarind pulp
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon black pepper powder
- 4-5 dry red chilies, soaked in water
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add chopped onions
and sauté until they turn golden brown.
2. Drain the soaked dry red chilies and grind them to a
smooth paste using a blender or mortar and pestle.
3. Add minced garlic and grated ginger to the pan and sauté
for a minute until fragrant.
4. Add the red chili paste to the pan and cook for a few
minutes.
5. Add turmeric powder, red chili powder, cumin powder,
coriander powder, cinnamon powder, and black pepper powder to the pan. Mix well
to combine the spices with the onion and chili paste.
6. Add finely chopped tomatoes and cook until they become
soft and mushy.
7. Add chicken pieces to the pan and coat them well with the
onion-spice mixture. Cook for 5-6 minutes, stirring occasionally.
8. Dissolve tamarind pulp in 2 tablespoons of water and add
it to the pan along with vinegar. Mix well to combine.
9. Pour enough water to cover the chicken pieces, cover the
pan with a lid, and simmer for about 25-30 minutes until the chicken is cooked
through and tender.
10. Garnish with fresh coriander leaves and serve hot
Chicken Vindaloo with rice, roti, or naan bread.
Note: Adjust the
spiciness of the Chicken Vindaloo by adding or reducing the amount of red chili
powder and dry red chilies according to your preference.
58. Bagara Baingan
Ingredients:
- 10 small-sized brinjals (eggplants)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons peanuts
- 2 tablespoons sesame seeds
- 2 tablespoons grated coconut
- 1 tablespoon tamarind paste
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Slit the brinjals vertically from the bottom without
separating them into two halves. Keep the stem intact.
2. In a pan, dry roast peanuts, sesame seeds, and grated
coconut separately until lightly browned. Allow them to cool and then grind
them into a fine powder.
3. Heat oil in a pan over medium heat. Add cumin seeds and
mustard seeds. Let them splutter.
4. Add finely chopped onions and sauté until they turn
golden brown.
5. Add ginger-garlic paste and sauté for a minute until
fragrant.
6. Add turmeric powder, red chili powder, and asafoetida to
the pan. Mix well with the onion mixture.
7. Add finely chopped tomatoes and cook until they become
soft and mushy.
8. Add the ground peanut-sesame-coconut powder to the pan
and mix well with the onion-tomato mixture.
9. Dilute tamarind paste in 2 tablespoons of water and add
it to the pan. Mix well.
10. Add salt and a little water to adjust the consistency of
the gravy. Bring it to a boil.
11. Gently place the slit brinjals into the gravy and coat
them with the mixture. Cover the pan with a lid and cook on low heat for about
15-20 minutes until the brinjals are tender.
12. Garnish with fresh coriander leaves and serve hot Bagara
Baingan with roti, naan, or rice.
59. Prawn Masala
Ingredients:
- 500 grams prawns, cleaned and deveined
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- A pinch of asafoetida (hing)
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds,
fenugreek seeds, and asafoetida. Let them splutter.
2. Add finely chopped onions to the pan and sauté until they
turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until
fragrant.
4. Add red chili powder, coriander powder, turmeric powder,
and garam masala to the pan. Mix well with the onion mixture.
5. Add finely chopped tomatoes and cook until they become
soft and mushy.
6. Add cleaned prawns to the pan and coat them well with the
onion-spice mixture. Cook for 5-6 minutes until the prawns are cooked through
and turn pink.
7. Adjust the seasoning by adding salt according to taste.
8. Garnish with fresh coriander leaves and serve hot Prawn
Masala with steamed rice, pulao, or roti.
60. Chicken Sukka
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons grated coconut
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- A pinch of asafoetida (hing)
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds,
fenugreek seeds, and asafoetida. Let them splutter.
2. Add finely chopped onions to the pan and sauté until they
turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until
fragrant.
4. Add red chili powder, coriander powder, turmeric powder,
and garam masala to the pan. Mix well with the onion mixture.
5. Add finely chopped tomatoes and cook until they become
soft and mushy.
6. Add chicken pieces to the pan and coat them well with the
onion-spice mixture. Cook for 10-15 minutes until the chicken is cooked through
and tender.
7. Add grated coconut to the pan and mix well with the
chicken.
8. Adjust the seasoning by adding salt according to taste.
9. Garnish with fresh coriander leaves and serve hot Chicken
Sukka with rice, roti, or naan bread.
61. Matar Pulao
Ingredients:
- 1 cup basmati rice
- 1 cup green peas (fresh or frozen)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 green cardamom pods
- 4 cloves
- 1 bay leaf
- 2 tablespoons ghee (clarified butter) or oil
- 2 cups water
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
1. Rinse the basmati rice under cold water until the water
runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee or oil in a pan over medium heat. Add cumin
seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute
until fragrant.
3. Add chopped onions and sauté until they turn golden
brown.
4. Add minced garlic, grated ginger, and slit green chilies.
Sauté for a minute.
5. Add chopped tomatoes and cook until they become soft and
mushy.
6. Add green peas to the pan and mix well with the
onion-tomato mixture.
7. Add the drained basmati rice to the pan and sauté for 2-3
minutes, coating the rice with the mixture.
8. Add 2 cups of water and salt to the pan. Stir well.
9. Bring the mixture to a boil, then reduce the heat to low.
Cover the pan and let it simmer for about 15-20 minutes, or until the rice is
cooked and the water is absorbed.
10. Remove the pan from heat and let it sit covered for 5
minutes.
11. Fluff the rice gently with a fork. Garnish with fresh
coriander leaves.
12. Serve hot Matar Pulao as a main dish or as a side with
raita or yogurt.
62. Chicken Kebabs
Ingredients:
- 500 grams boneless chicken, cut into cubes
- 2 tablespoons yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons oil
- Wooden skewers, soaked in water for 30 minutes
Instructions:
1. In a bowl, combine yogurt, ginger-garlic paste, red chili
powder, coriander powder, turmeric powder, garam masala, cumin powder, lemon
juice, and salt. Mix well to make a marinade.
2. Add the chicken cubes to the marinade and coat them well.
Let the chicken marinate for at least 1 hour, or refrigerate overnight for
better flavor.
3. Preheat the grill or oven to medium-high heat.
4. Thread the marinated chicken cubes onto the soaked wooden
skewers.
5. Brush the grill or baking sheet with oil to prevent
sticking.
6. Grill the chicken kebabs for about 8-10 minutes, turning
them occasionally, until they are cooked through and slightly charred on the
edges. If using the oven, arrange the skewers on a baking sheet and bake at
200°C (400°F) for 15-20 minutes, or until cooked.
7. Remove the chicken kebabs from the grill or oven and let
them rest for a few minutes.
8. Serve hot Chicken Kebabs as an appetizer or as a main
dish with mint chutney and salad.
63. Veg Cutlet
Ingredients:
- 2 medium potatoes, boiled and mashed
- 1/2 cup mixed vegetables (carrots, peas, beans, corn),
finely chopped
- 1/4 cup bread crumbs
- 2 tablespoons finely chopped onion
- 1 green chili, finely chopped
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 tablespoon chopped coriander leaves
- Salt to taste
- Oil for shallow frying
Instructions:
1. In a mixing bowl, combine mashed potatoes, mixed
vegetables, bread crumbs, chopped onion, green chili, ginger-garlic paste,
garam masala, cumin powder, turmeric powder, red chili powder, chopped
coriander leaves, and salt. Mix well to form a dough-like mixture.
2. Divide the mixture into equal-sized portions and shape
them into flat cutlets or patties.
3. Heat oil in a frying pan over medium heat. Shallow fry
the cutlets until golden brown and crispy on both sides.
4. Remove the cutlets from the pan and place them on a paper
towel to absorb any excess oil.
5. Serve hot Veg Cutlets as an appetizer or as a snack with
ketchup or mint chutney.
64. Keema Paratha
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup all-purpose flour (maida)
- 200 grams minced chicken or lamb (keema)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon ajwain (carom seeds)
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Ghee or oil for frying
Instructions:
1. In a mixing bowl, combine whole wheat flour, all-purpose
flour, and salt. Gradually add water and knead to form a soft dough. Cover and
let it rest for 20 minutes.
2. Heat oil in a pan over medium heat. Add chopped onions
and sauté until golden brown.
3. Add minced chicken or lamb to the pan and cook until it
is browned and cooked through.
4. Add green chilies, ginger-garlic paste, red chili powder,
turmeric powder, garam masala, cumin powder, coriander powder, ajwain, chopped
coriander leaves, and salt. Mix well and cook for a few minutes until the
spices are well incorporated.
5. Divide the dough into equal-sized portions and shape them
into balls.
6. Take a dough ball and roll it into a small disc. Place a
spoonful of the keema mixture in the center of the disc.
7. Bring the edges of the disc together to seal the filling
and roll it again into a flat disc, dusting with flour if needed.
8. Heat a tawa or griddle over medium heat. Place the rolled
paratha on the tawa and cook on both sides, applying ghee or oil, until golden
brown spots appear.
9. Remove the paratha from the tawa and keep it warm in a
clean kitchen towel.
10. Repeat the process with the remaining dough and keema
mixture to make more parathas.
11. Serve hot Keema Parathas with yogurt, pickle, or
chutney.
65. Chicken 555
Ingredients:
- 500 grams boneless chicken, cut into small pieces
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon Kashmiri chili powder (for mild heat and
vibrant color)
- 1/2 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
- Oil for frying
Instructions:
1. In a mixing bowl, combine yogurt, ginger-garlic paste,
red chili powder, Kashmiri chili powder, turmeric powder, garam masala, lemon
juice, and salt. Mix well to make a marinade.
2. Add the chicken pieces to the marinade and coat them
well. Let the chicken marinate for at least 1 hour, or refrigerate overnight
for better flavor.
3. Heat oil in a deep frying pan or kadai over medium heat.
4. Carefully add the marinated chicken pieces to the hot
oil, frying them in batches to avoid overcrowding the pan.
5. Fry the chicken pieces until they are golden brown and
crispy on the outside, and fully cooked on the inside. This should take around
8-10 minutes per batch.
6. Remove the fried chicken pieces from the pan and place
them on a paper towel to absorb any excess oil.
7. Serve hot Chicken 555 as an appetizer or as a side dish
with mint chutney or sauce.
66. Gobi Paratha
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup grated cauliflower (gobi)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchur (dry mango powder)
- 1 tablespoon chopped coriander leaves
- Salt to taste
- Ghee or oil for frying
Instructions:
1. In a mixing bowl, combine whole wheat flour and salt.
Gradually add water and knead to form a soft dough. Cover and let it rest for
20 minutes.
2. Heat a pan over medium heat and dry roast the grated
cauliflower for a few minutes until any excess moisture evaporates. Remove from
heat and let it cool.
3. In a separate pan, heat a teaspoon of oil or ghee. Add
cumin seeds and let them splutter.
4. Add the roasted cauliflower, red chili powder, turmeric
powder, garam masala, amchur, chopped coriander leaves, and salt. Mix well and
cook for a few minutes until the spices are well incorporated. Remove from heat
and let it cool.
5. Divide the dough into equal-sized portions and shape them
into balls.
6. Take a dough ball and roll it into a small disc. Place a
spoonful of the cauliflower mixture in the center of the disc.
7. Bring the edges of the disc together to seal the filling
and roll it again into a flat disc, dusting with flour if needed.
8. Heat a tawa or griddle over medium heat. Place the rolled
paratha on the tawa and cook on both sides, applying ghee or oil, until golden
brown spots appear.
9. Remove the paratha from the tawa and keep it warm in a
clean kitchen towel.
10. Repeat the process with the remaining dough and
cauliflower mixture to make more parathas.
11. Serve hot Gobi Parathas with yogurt, pickle, or chutney.
67. Veg Biryani
Ingredients:
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, cauliflower,
etc.), chopped
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1 green chili, slit
- 2 tablespoons ghee or oil
- 1-inch cinnamon stick
- 2-3 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala powder
- 1/2 teaspoon garam masala
- A few strands of saffron, soaked in 2 tablespoons of warm
milk
- Fresh coriander leaves, for garnish
- Salt to taste
Instructions:
1. Wash the basmati rice under cold water until the water
runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee or oil in a large, heavy-bottomed pan or pot
over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and
cumin seeds. Sauté for a minute until fragrant.
3. Add thinly sliced onions and sauté until they turn golden
brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a
minute.
5. Add chopped tomatoes and cook until they become soft and
mushy.
6. Add mixed vegetables to the pan and mix well with the
onion-tomato mixture.
7. Add turmeric powder, red chili powder, biryani masala
powder, garam masala, and salt. Mix well and cook for a few minutes.
8. Add the soaked and drained basmati rice to the pan.
Gently mix the rice with the vegetable mixture, taking care not to break the
rice grains.
9. Add enough water (approximately 4 cups) to the pan,
ensuring that the water level is about an inch above the rice and vegetables.
Stir well.
10. Bring the mixture to a boil, then reduce the heat to
low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice
is cooked and the water is absorbed. You can also cook the biryani in a
pressure cooker for 1-2 whistles.
11. Once the rice is cooked, remove the pan from heat and
let it sit covered for 5-10 minutes.
12. Fluff the rice gently with a fork. Drizzle the
saffron-infused milk over the rice and garnish with fresh coriander leaves.
13. Serve hot Veg Biryani as a main dish with raita or
yogurt.
68. Malai Kofta
Ingredients:
For the koftas:
- 2 cups grated paneer (Indian cottage cheese)
- 1/2 cup boiled, mashed potatoes
- 1/4 cup grated carrots
- 2 tablespoons chopped coriander leaves
- 2 tablespoons cornflour or all-purpose flour (maida)
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- Salt to taste
- Oil for frying
For the gravy:
- 1 cup tomato puree
- 1/2 cup onion paste
- 1/4 cup cashew paste
- 2 tablespoons fresh cream
- 1 tablespoon ghee or oil
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
1. In a mixing bowl, combine grated paneer, mashed potatoes,
grated carrots, chopped coriander leaves, cornflour or all-purpose flour,
ginger-garlic paste, garam masala, red chili powder, and salt. Mix well to form
a dough-like mixture.
2. Divide the mixture into equal-sized portions and shape
them into round koftas or balls.
3. Heat oil in a deep frying pan or kadai over medium heat.
4. Carefully add the koftas to the hot oil, frying them in
batches to avoid overcrowding the pan.
5. Fry the koftas until they are golden brown and crispy on
the outside. This should take around 4-5 minutes per batch. Remove the fried
koftas from the pan and place them on a paper towel to absorb any excess oil.
6. In a separate pan, heat ghee or oil over medium heat. Add
ginger-garlic paste and sauté for a minute until fragrant.
7. Add onion paste and cook until it turns golden brown.
8. Add tomato puree and cook for a few minutes until the oil
separates.
9. Add turmeric powder, red chili powder, coriander powder,
cumin powder, garam masala, and salt. Mix well and cook for a few more minutes.
10. Add cashew paste and mix well. Cook for a few minutes
until the gravy thickens.
11. Add fresh cream and kasuri methi. Mix well and cook for
a minute.
12. Add water as needed to adjust the consistency of the
gravy. Simmer for a few minutes.
13. Arrange the fried koftas in a serving dish and pour the
hot gravy over them.
14. Garnish with fresh coriander leaves.
15. Serve hot Malai Kofta with naan, roti, or rice.
