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North Indian Recipes

Sabudana vada

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  …
Score: 1.17

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: 1.16

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: 1.16

Besan laddu

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…
Score: 1.15

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: 1.15

Suji Halva

DESCRIPTION:        Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.      Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.      Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.      PREPERATION:      Preperation time: 2 mins   Cooking time: 15 mins      INGREDIENTS:      -½ cup suji / rava / semolina   -½ cup sugar    -3 to 4 tbsp ghee   -1 ¼ cup water   -2 generous pinches of green cardamom -powder / elaichi   -8 to 10 cashew nuts   -8 to 10 raisins      STEPS:      1. Add half cup sugar to a pot.   2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.   3. While…
Score: 1.14

Vegetable Pakora

DESCRIPTION:      Pakora, also called pakoda, pakodi, or ponako, is a fried snack (fritter). It is found across the Indian subcontinent, especially in India, Bangladesh, Nepal and Pakistan. Pakoras are usually served as a snack or appetiser. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.      PREPERATION      Preperation time: 15 mins   Cooking time: 15 mins      INGREDIENTS:      -1 medium carrot cup julienned   -¼ cup capsicum julienned   -1 cup shredded cabbage   -1 medium onion thinly sliced   -5 to 6 french beans( slit and cut into 2     cm pieces )   -½ cup besan    -¼ cup rice flour    -salt as needed   -¼ to ½ tsp ajwain / carom seeds   -2 to 3 green chilies chopped    -handful of pudina or mint leaves   -1 tsp ginger garlic paste    -¼ to ½ tsp garam masala powder   -oil for…
Score: 1.14

Khichdi

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…
Score: 1.1

Rajma

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…
Score: 1.09

Whole Wheat Ladoo(Atta ladoo)

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.      Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.      Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).       PREPERATION:      Preperation time: 5 mins   Cooking time: 10 mins      INGREDIENTS:      -2 cups atta / whole wheat flour   -¾ to 1 cup sugar    -¼ cup solid ghee    -½ cup desiccated coconut    -¼ tsp cardamom powder or 3 elaichi   -½ cup raisins​   -½ cup cashews       STEPS:      1. Heat ¼ cup…
Score: 1.08