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NorthIndianRecipe

Paneer tikka masala

 
Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.      PREPERATION:      Preperation time: 25 mins   Cooking time: 25 mins      INGREDIENTS:      -200 grams paneer    -1 ½ cup onions cubed layers seperated   -½ cup capsicum   -½ cup of hung curd/yogurt    -3 tsp ginger garlic paste   -1 ¾ tsp chili powder   -1 ¾ tsp garam masala    -⅛ tsp turmeric   -salt to taste   -1 tsp oil    -½ tsp dried fenu greek leaves   -12 to 15 cashew nuts    -1 to 1 ¼ cup of tomatoes chopped   -1 small bay leaf   -2 green cardamoms   -2 to 4 tbsp of cream    -few coriander leaves chopped      STEPS:      1. Cube onions and separate the layers.     Cube capsicum as well. Set these aside.   2. Add ½ cup hung curd yogurt, 1 ½ tsp.     ginger garlic paste, ¾ tsp red chili     powder, ¾ garam masala, 1/8 tsp     turmeric, ¼ tsp kasuri methi, 1 tsp oil     and salt as needed in a bowl.    3. Mix everything well.   4. Add paneer and cubed veggies. And   …
Score: 1.0

Paneer makhani

 
DESCRIPTION:      Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.       PREPERATION:      Preperation time: 5 mins   Cooking time: 25 mins      INGREDIENTS:      -8 to 10 cashews    -2 heaped cups tomatoes    -200 grams paneer    -1 tbsp. butter    -2 green cardamoms / elaichi   -1 small cinnamon stick   -2 cloves   -1 green chili slit    -1 tsp ginger garlic paste   -¾ to 1 ¼ tsp red chilli powder    -salt as needed   -½ tsp sugar   -1 tsp garam masala    -¼ tsp kasuri methi    -¼ cup cream       STEPS:      1. Add 2 heaped cups of tomatoes and 8     to 10 cashews ( soak in hot water for     5 mins ) in a blender jar and make     smooth puree.   2. In a pan add butter and heat it. Add    slit chilli, 2 cardamoms, 2 cloves and 1  …
Score: 1.0

Kheer

 
DESCRIPTION:      Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.      PREPERATION      Preperation time: 10 mins   Cooking time: 45 mins      INGREDIENTS:      -1 liter full fat milk   -¼ cup rice ( any )   ⅓-½ half sugar    -2 to 3 green cardamoms powdered   -¼ cup blanched and chopped badam and     pista      STEPS:      1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside.   2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside.   3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame.   4. Add drained rice when the milk comes to boil.   5. Keep stirring on low to medium flame to prevent burning.   6. Cook…
Score: 1.0

Peda

 
DESCRIPTION:      Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera.      Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city.       As with laddoos, pedas are sometimes used as prasadam in religious services.      PREPERATION      Preperation time: 2 mins   Cooking time: 15 mins      INGREDIENTS:      -½ tin condensed milk   -1 ½ cups crumbled khoya/ mawa    -Fat pinch of cardamom powder   -Few strands of Saffron soaked in milk    -1 tsp. ghee or coconut oil   -Few pistachios chopped for garnish      STEPS:      1. Add khoya,…
Score: 1.0

Rabri

 
DESCRIPTION:      Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.      Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.      PREPERATION      Preperation time: 2 mins   Cooking time: 1 hr      INGREDIENTS:      -4 cups full fat milk   -3 tbsps sugar   -¼ tsp elaichi or cardamom powder   -6 to 8 strands of saffron or kesar   -¼ cup almonds and pistachios      STEPS:      1. Take a heavy bottom pot. Pour milk in it and heat it up.   2. Stick the layer of cream formed over the milk on the sides of the pot.   3. Stir the milk at the bottom to prevent the fats…
Score: 1.0

Rajma

 
Rajma or Razma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice. Although the kidney bean is not of South Asian origin, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to South Asia from Mexico. Being a popular dish, it is prepared on important occasions. Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India and Nepal.      The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent.      PREPERATION      Preperation time: 6 hrs   Cooking time: 40 mins      INGREDIENTS:      -1.5 tbsp ghee or oil   -½ tsp cumin   -1 tsp ginger garlic paste   -1 large onions chopped    -2 medium tomato chopped    -½ cup…
Score: 1.01

Rasgulla

 
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.       To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water to enhance the flavor and taste.      PREPERATION      Preperation time: 20 mins   Cooking time: 15 mins      INGREDIENTS:      -1 liter whole milk   -½ cup curd / whisked yogurt    -1 liter ice cold water    -1½ cups sugar    -2¼ cups water   -¼ tsp. cardamom powder   -½ tsp. rose water    -Few saffron stands for garnishing      STEPS:      1.…
Score: 1.0

Ras malai

 
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.      Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.      PREPERATION      Preperation time: 2 mins   Cooking time: 10 mins      INGREDIENTS:      -12 rasgullas   -1 tin milk maid condensed milk    -2 cups milk   -⅛ Tsp. Green cardamom powder /     elaichi   -Few saffron strands   -Chopped Pistachios and…
Score: 1.0

Sabudana khichdi

 
DESCRIPTION:      Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.      Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chili powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts.      PREPERATION      Preperation time: 5 mins   Cooking time: 10 mins      INGREDIENTS:      -1 cup sabudana / sago   -4 tbsp. peanuts   -2 tbsp ghee   -½ tsp cumin   -few curry leaves   -2 green chili chopped   -2 small potato cubed   -1½ tbsp. grated coconut   -few coriander leaves…
Score: 1.19

Sabudana vada

 
DESCRIPTION:      Sabudana vada, also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."      During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in Maharashtra for e.g., Chaturthi etc.      PREPERATION      Preperation time: 3 hrs   Cooking time: 25 mins      INGREDIENTS:      -½ cup sabudana   -2 medium potatoes cubed    -¼ cup peanuts  …
Score: 1.0

Sandesh

 
DESCRIPTION:      Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.      PREPERATION      Preperation time: 2 mins   Cooking time: 10 mins      INGREDIENTS:      -½ cup paneer( Indian cottage cheese )   -2 ½ tbsp. Powdered sugar   -Pinch of cardamom powder    -few chopped Pista for garnishing      STEPS:      1. Take a heavy bottom pot, add milk in it and bring it to boil.   2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )   3. Pour ice cold water to stop the cheese from further cooking.    4. Let it rest for 2 to 3 mins.…
Score: 1.0

Vegetable Pakora

 
DESCRIPTION:      Pakora, also called pakoda, pakodi, or ponako, is a fried snack (fritter). It is found across the Indian subcontinent, especially in India, Bangladesh, Nepal and Pakistan. Pakoras are usually served as a snack or appetiser. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.      PREPERATION      Preperation time: 15 mins   Cooking time: 15 mins      INGREDIENTS:      -1 medium carrot cup julienned   -¼ cup capsicum julienned   -1 cup shredded cabbage   -1 medium onion thinly sliced   -5 to 6 french beans( slit and cut into 2     cm pieces )   -½ cup besan    -¼ cup rice flour    -salt as needed   -¼ to ½ tsp ajwain / carom seeds   -2 to 3 green chilies chopped    -handful of pudina or mint leaves   -1 tsp ginger garlic paste    -¼ to ½ tsp garam masala powder   -oil for…
Score: 1.0

Aloo mutter

 
DESCRIPTION:      Aloo mutter / aloo mattar / aloo matar is a Punjabi dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (matter) in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.      PREPERATION      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -3 medium size potatoes cubed   -½ to ¾ cup matar( peas )   -2 tomatoes medium size pureed   -2 large onions chopped finely   -2 tbsps oil   -1 green chili slit    -½ to ¾ cumin/ jeera   -1 tbsp ginger garlic paste   -1 tsp coriander powder   -¾ tsp red chilli powder   -½ to ¾ tsp garam masala   -salt as needed   -¼ tsp turmeric    -¼ tsp kasuri methi   -Chopped coriander leaves for     garnishing      STEPS:      1. Peel the potatoes and cut them to cubes. Properly wash the cubed potatoes and peas in a vessel and keep them aside. Puree the tomatoes and chop onions finely.    2. In a pot heat oil and…
Score: 1.0

Aloo tikki

 
DESCRIPTION:      Aloo tikki is a North Indian, Pakistani and Bangladeshi snack made out of boiled potatoes, onions and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette in Hindi, Marathi, and Tamil. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce, and sometimes yogurt or chick peas. It is a vegetarian alternative, and an Indian equivalent of the hamburger. It is sometimes referred to some as a "potato burger".      PREPERATION      Preperation time: 15 mins   Cooking time: 20 mins      INGREDIENTS:      -4 medium sized potatoes   -1 tsp ginger paste   -½ to ¾ tsp garam masala   -½ tsp chaat masala   -½ to ¾ tsp red chili powder   -1 tbsp ghee   -Handful of coriander leaves finely     chopped   -1 green chili chopped   -2 tbsps corn flour    -3 to 4 tbsps bread crumbs   -Salt as needed   -2 to 3 tbsps chopped cashews   -Oil for frying      STEPS:      1. Boil the potatoes in a pressure cooker. Once boiled, let them cool. Now…
Score: 1.0