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North Indian Recipes

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: 1.23

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: 1.22

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: 1.22

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: 1.16

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: 1.07

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: 1.06

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: 1.06

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: 1.06

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: 1.05

Dahi Vada

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…
Score: 1.01