DESCRIPTION:
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Besan laddu is a popular Indian sweet dish made of (chickpea flour or gram flour), sugar and ghee. Besan is roasted in ghee till golden brown appearance with nutty fragrance. Then sugar is added to it. Pistachio pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.
PREPERATION:
Preperation time: 5 mins
Cooking time: 35 mins
INGREDIENTS:
-2 cups besan / chick pea flour
-1 ¼ cup sugar
-3 to 4 green cardamoms/ elaichi
-1 to ½ cup ghee
-¼ cup Cashews chopped
-½ cup raisins
STEPS:
1. Add 1 ¼ cup sugar, 3 to 4 cardamoms and little sugar to a blender jar and make a fine powder. Set…
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:
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…
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…
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 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…
DESCRIPTION:
Khichdi or khichri, is a South Asian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.
The Greek ambassador of Seleucus mentioned that rice with pulses is very popular among people of South Asia. The Moroccan traveller, Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay circa 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal…
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…
DESCRIPTION:
Gajar ka halwa also known as gajrela or gajorer halwa, is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with North India, Bangladesh and Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.
The dessert is a favourite all over Northern India, Bangladesh and Pakistan. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.
Nowadays, gajar ka halwa is a popular worldwide dessert with many variations such as red velvet halwa, carrot and beetroot halwa, and cheesy carrot halwa.
PREPERATION:
Preperation time: 10 mins
Cooking time: 30 mins
INGREDIENTS:
-½ kg…
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 …