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…
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…
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…
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…
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…
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 …
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…
Bhelpuri is a savoury snack, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is called Jhalmuri. A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.
PREPERATION:
Bhelpuri is made from puffed rice and Sev mixed with potatoes, onions, Chat masala and chutney and mixture, as the base of the snack. Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used…
Panipuri is a common street snack in several regions of the Indian subcontinent. In East India, it is misidentified with Phuchhka which is very different from Panipuri. The Puchhka differs greatly in terms of content and taste. Puchkas use a mixture of boiled gram and mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy. Puchkas are also slightly bigger in size and the puris are darker in colour. In North India, it is called Golgappa, In madhaya pradesh It is called Fulki, In Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is known as GupChup . It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri has various names, depending on the region. In Haryana it is called Paani ke Patashe; in Madhya Pradesh Fulki; in Uttar Pradesh Golgappa, in West Bengal, Bangladesh and Bihar Nepal, Puchka; in parts of…
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