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…
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 …
DESCRIPTION:
Dahi Vada is a popular snack in India. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt). Dahi Vada is also known as dahi bhalla in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali. In North Indian version Dahi vada, they are served with green chutney or saunth( tamarind sauce ) sprinkled with some spice mix.
PREPARATION:
Preparation time: 9 hrs
Cooking time: 45 mins
INGREDIENTS:
For making vada (35-38 small vadas)
-1 cup urad dal
-1 green chili - chopped
-½ inch ginger - chopped
-1 teaspoon cumin seeds
-1 pinch asafoetida
-3 tablespoon water for grinding the
batter or as required
-salt as required
-rock salt
For dahi vada:
-2 to 2.25 cups curd
-½ to 1 teaspoon chaat masala or as
required
-¼ to ½ teaspoon red chili powder or as
required
-1 teaspoon roasted cumin powder
-black…
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…
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…
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:
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…
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:
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 …
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…