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NorthIndianRecipe

Dal makhani

 
DESCRIPTION:       Dal makhani or dal makhni is a popular dish from the Punjab region of India and Pakistan. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, however, it can also be prepared with yogurt, milk or no dairy.       Dal makhani is a staple in the Indian subcontinent. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. With the availability of modern cooking equipment, namely electric pressure cookers, the preparation time of the dish has reduced significantly to 2–3 hours.      PREPARATION:      Preperation time: 4 hrs   Cooking time: 3 hrs      INGREDIENTS:      -½ cup whole black lentil / sabut urad dal   -¼ cup rajma / red kidney beans    -2.5 cups water for pressure cooking   -1 small black cardamom/ badi elaichi   -1 small bay leaf/ tej patta   -¼ to ½ tsp turmeric powder/ haldi   -Salt as needed   -2 tbsp oil or butter   -¼…
Score: 1.0

Palak paneer

 
DESCRIPTION:      Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, and other spices. This dish is served hot with a tandoor selection, like roti, naan or boiled rice.      Dhaba restaurants often specialise in palak paneer.      PREPERATION:      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -1 heaped cup paneer cubes/ Indian         cottage cheese (150 grams)   -2 cups palak tightly packed (100 grams)   -2 to 3 green chilies deseeded   -¾ cup fine chopped onions   -½ cup tomatoes puree   -¼ tsp kasuri methi   -½ tsp coriander powder    -¼ tsp cumin powder   -¼ to ½ tsp garam masala   -1 tsp ginger garlic paste   -1 inch cinnamon stick   -2 green cardamoms   -2 cloves   -⅛ tsp cumin or jeera   -Oil or butter as needed   -2 to 4 tbsp. Fresh cream    -salt as needed      STEPS:      1. Wash cleaned palak thoroughly in a     large pot filled with water. Rinse a few times. Drain…
Score: 1.0

Dum Aloo

 
DESCRIPTION:      Dum Aloo/Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum".      PREPERATION:      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -250 grams potatoes/25 small baby    potatoes   -¼ cup oil for frying   -1 cup cubed onions    -1 ripe medium tomato deseeded   -10 cashew nuts   -1 tbsp oil   -1 very small or half bay leaf   -1 green cardamom / elaichi   -1 slit green chilli   -1 tsp ginger garlic paste   -½ to ¾ tsp garam masala   -½ to ¾ tsp coriander powder   -½ to ¾ tsp kashmiri chilli powder   -salt as needed   -little turmeric powder   -3 tbsps thick curd / plain yogurt    -¼ tsp kasuri methi / dried fenugreek     l…
Score: 1.0

Shahi paneer

 
DESCRIPTION:      Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices from the Indian subcontinent. Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.      It is mainly eaten with roti, naan, rice, other breads. Paneer is the word for cottage cheese, and shahi is the term for royal (in reference to the Imperial Court).      PREPERATION:      Preperation time: 5 mins   Cooking time: 30 mins      INGREDIENTS:      -1 ½ cup panner cubes 250 grams   -½ cup thick yogurt   -¾ to 1 tsp ginger garlic paste   -¼ tsp. red chili powder   -⅛ tsp turmeric   -¾ tsp. gram masala   -Pinch of saffron    -Salt to taste   -2 tbsp. Ghee or oil   -Kewra water few drops.   -¾ cup water   -1 chopped tomato       SPICES      -2 to 3 cloves   -1 to 2 one inch cinnamon stick      FOR SHAHI PASTE      -12 whole cashewnuts   -8 almonds   -1 cup cubed onions   -2 green cardamoms   -1 green chili slit       STEPS:      1. Fry paneer lightly in 1 tbsp. ghee and set aside to a plate.   2. For…
Score: 1.0

Chana masala

 
DESCRIPTION:      Chana masala, also known as channay or chole masala or chole or chholay, is a dish in Indian cuisine and Pakistani cuisine. The main ingredient is a variety of chickpea called chana or kala chana (meaning black chana). They are much smaller than typical chickpeas with a stronger flavour and firmer texture even after being cooked.      Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana in Hindi-Urdu. Chana masala is fairly dry and spicy with a sour citrus note. Chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in India and Pakistan.      PREPERATION:      Preperation time: 10 mins   Cooking time: 40 mins      INGREDIENTS:      -1.5 - 3 cups chana/chickpeas soaked   -1.5 cups water   -Pinch of soda   -2 tbsp oil    -1 cup thinly sliced onions   -1 tsp ginger garlic paste   -½ cup chopped tomatoes   -½ cup chopped onions   -1 green chili   -1 ¼ tsp…
Score: 1.0

Papdi Chaat

 
DESCRIPTION:      Papdi chaat or papri chaat, paapri chaat is a popular traditional fast food and street food from the Indian subcontinent, notably in North India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chaat. Some restaurants in the United States serve the traditional version of the dish.      Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney and topped with chaat masala and sev. The papri are typically prepared with refined white flour and ghee or oil. Mint, cilantro and spices may also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture.      PREPERATION:      Preperation time: 15 mins   Cooking time: 15 mins      INGREDIENTS:      -15 papdi / puri    -1 medium to large potato boiled or       steamed & chopped   -½ cup moong sprouts or kabuli chana   -½ cup thick fresh curd/ dahi / yogurt  …
Score: 1.0

Aloo gobi

 
DESCRIPTION:      Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes , cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.      PREPERATION:      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -¾ cup cubed potato / aloo    -1 ½ cup gobi / cauliflower florets    -2 tbsps oil   -½ tsp cumin / jeera   -1 cup cubed onion   -1 green chili   -¾ cup deseeded cubed tomatoes   -1 tsp ginger garlic paste   -6 to 8 cashews    -¾ tsp garam masala   -¾ tsp coriander powder   -¾ tsp red chili powder    -Salt as needed   -½ tsp crushed kasuri methi /        fenugreek leaves   -Coriander leaves       STEPS:      1. Chop onions to cubes. Deseed the tomatoes…
Score: 1.0

Bread pakora

 
DESCRIPTION:      Bread pakora is an Indian fried snack (fritter). It is also known as bread bhaji . A common street food, it is made from bread slices, gram flour, and spices among other ingredients.      The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them. It can also including a stuffing such as mashed potatoes. It can be deep-fried or pan-fried, and is served with chutneys or ketchup.      PREPERATION:      Preperation time: 15 mins   Cooking time: 15 mins      INGREDIENTS:      -6 slices of bread      FOR THE STUFFING      -1 ½ cups cubed potatoes    -Handful of green peas    -1 tbsp oil   -1 sprig curry leaves   -½ tsp mustard   -Pinch of hing   -2 green chilies chopped   -½ tsp ginger paste   -Few coriander leaves   -½ tsp red chili powder   -½ tsp garam masala   -Generous pinch of turmeric   -Salt as needed      FOR THE PAKORA BATTER      -¾ cup besan    -2 to 3 tbsps rice flour   -½ tsp red chili powder   -pinch of turmeric/ haldi   -Salt as needed   -½ to ¾ tsp…
Score: 1.0

Besan laddu

 
DESCRIPTION:      Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.      Besan laddu is a popular Indian sweet dish made of (chickpea flour or gram flour), sugar and ghee. Besan is roasted in ghee till golden brown appearance with nutty fragrance. Then sugar is added to it. Pistachio pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.      PREPERATION:      Preperation time: 5 mins   Cooking time: 35 mins      INGREDIENTS:      -2 cups besan / chick pea flour   -1 ¼ cup sugar   -3 to 4 green cardamoms/ elaichi   -1 to ½ cup ghee    -¼ cup Cashews chopped   -½ cup raisins      STEPS:      1. Add 1 ¼ cup sugar, 3 to 4 cardamoms and little sugar to a blender jar and make a fine powder. Set…
Score: 1.0

Gajar ka halwa

 
DESCRIPTION:      Gajar ka halwa also known as gajrela or gajorer halwa, is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with North India, Bangladesh and Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.      The dessert is a favourite all over Northern India, Bangladesh and Pakistan. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.      Nowadays, gajar ka halwa is a popular worldwide dessert with many variations such as red velvet halwa, carrot and beetroot halwa, and cheesy carrot halwa.      PREPERATION:      Preperation time: 10 mins   Cooking time: 30 mins      INGREDIENTS:      -½ kg…
Score: 1.0

Khichdi

 
DESCRIPTION:      Khichdi or khichri, is a South Asian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.      The Greek ambassador of Seleucus mentioned that rice with pulses is very popular among people of South Asia. The Moroccan traveller, Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay circa 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal…
Score: 1.0

Malpua

 
DESCRIPTION:      Malpua is a pancake served as a dessert or a snack, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.      HISTORY:      Barley was the most prolific grain eaten by the arya of the Vedic period. One preparation was a sweet cake called apūpa, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation.      PREPERATION:      Preperation time: 25 mins   Cooking time: 25 mins      INGREDIENTS:      -1 ¼ cup maida / plain flour    -2 green cardamoms   -1 tsp fennel/ saunf crushed   -½ cup milk   -¼ cup water + more water if needed   -Ghee or oil…
Score: 1.0

Gulab jamun

 
DESCRIPTION:      Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in India, Myanmar, Nepal (where it is known as lalmon), Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour.      The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter.       PREPERATION:      Preperation time: 10 mins   Cooking time: 20 mins      INGREDIENTS:      -1 cup milk powder   -¼ cup   -2 tbsp all-purpose flour / maida   -1 tsp ghee   -1 tsp ghee for greasing   -1…
Score: 1.0

Mattar paneer

 
DESCRIPTION:      Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region). Various other ingredients are often added, such as "aloo" (potato), corn, yogurt or cream.      In the UK it is often referred to as 'cheesy peas'.      PREPERATION:      Preperation time: 10 mins   Cooking time: 15 mins      INGREDIENTS:      TO MAKE A PASTE      -1 cup chopped onions   -1 ¼ to 1 ½ cup ripe tomatoes   -8 to 10 cashew nuts    -1 green chili      FOR GRAVY      -1 to 1.5 tbsp butter   -1 ½ tsp ginger garlic paste   -½ cup green peas   -1 ½ cups paneer(indian cottage cheese)   -2 green cardamoms   -½ tsp cumin / jeera    -1 bay leaf   -half inch cinnamon stick/ dalchini   -2 cloves/ laung   -½ to ¾ tsp kashmiri red chili powder   -¾ to 1 tsp garam masala    -salt as needed   -¼ tsp kasuri methi   -Coriander leaves chopped finely   -¼ cup cream      STEPS:   …
Score: 1.04

Whole Wheat Ladoo(Atta ladoo)

 
DESCRIPTION:      Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.      Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.      Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).       PREPERATION:      Preperation time: 5 mins   Cooking time: 10 mins      INGREDIENTS:      -2 cups atta / whole wheat flour   -¾ to 1 cup sugar    -¼ cup solid ghee    -½ cup desiccated coconut    -¼ tsp cardamom powder or 3 elaichi   -½ cup raisins​   -½ cup cashews       STEPS:      1. Heat ¼ cup…
Score: 1.0

Suji Halva

 
DESCRIPTION:        Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.      Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.      Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.      PREPERATION:      Preperation time: 2 mins   Cooking time: 15 mins      INGREDIENTS:      -½ cup suji / rava / semolina   -½ cup sugar    -3 to 4 tbsp ghee   -1 ¼ cup water   -2 generous pinches of green cardamom -powder / elaichi   -8 to 10 cashew nuts   -8 to 10 raisins      STEPS:      1. Add half cup sugar to a pot.   2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.   3. While…
Score: 1.03

Kalakand

 
DESCRIPTION:      Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine. Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.      Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.      PREPERATION:      Preperation time: 2 mins   Cooking time: 8 mins      INGREDIENTS:      -1 can (392 gms)…
Score: 1.0

Jeera Rice

 
DESCRIPTION:      Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. This rice dish is known as "Zeera rice" in Pakistan. It is a popular dish in North India, an everyday rice dish. It is easy to prepare, unlike a biryani. "Jeera" is the Hindi word for cumin seeds, a mispronunciation of the Urdu word, Zeera. The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves.      Jeera rice is generally garnished with finely chopped fresh coriander leaves, but is also garnished with onion rings in some Indian hotels and restaurants.      PREPERATION:      Preperation time: 10 mins   Cooking time : 20 mins      INGREDIENTS:      -2 cups basmathi rice    -2 ½ to 3 tsps. Jeera / cumin    -1 bay leaf   -1 strand mace   -2 to 4 green cardamoms   -2 inch cinnamon stick   -4 to 6 cloves   -Salt as needed   -2 tbsp ghee    -1 large onion thinly sliced   -2 to 3 green chili slit   -3 ½ cups water      STEPS:      1. Wash basmathi rice properly and soak it for 20 mins. Drain…
Score: 1.0

Samosa

 
DESCRIPTION:      A samosa, samoosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.      PREPERATION:      Preperation time: 15 mins   Cooking time: 25 mins      INGREDIENTS:      FOR THE DOUGH   -2 cups maida / plain flour   -¼ cup oil   -¼ cup + 2 tbsp water   -1 tsp ajwain / carom seeds   -¾ tsp salt      FOR THE…
Score: 1.02

Namak para

 
DESCRIPTION:      Namak para / namakpare / nimki / nimkin / namkin is a crunchy savoury snack eaten in India, Pakistan and Bangladesh.      Namak para is ribbon-like strips of pastry delicately seasoned with ajwain, cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter). It requires approximately 10 minutes to prepare and 20 minutes to cook.      The name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda.      PREPERATION:      Preperation time: 10 mins   Cooking time: 20 mins      INGREDIENTS:      -1 ½ cups maida / all purpose flour   -1 ¼ tbsp oil   -⅛ tsp hing/ asafoetida    -Pinch of soda    -¾ to 1 tsp salt   -1 ½ tsp ajwain /carom seeds   -½ to ¾ tsp pepper crushed   -Oil for frying      STEPS:      1. Add flour, salt, ajwain, pepper, hing,     oil to a mixing bowl and mix well.   2. Add water slowly as needed and mix     well.   3. Make a…
Score: 1.0