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North Indian Recipes

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: 1.94

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: 1.68

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: 1.48

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: 1.48

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: 1.43

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: 1.43

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: 1.42

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: 1.35

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: 1.35

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: 1.35