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North Indian Recipes

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: 1.0

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: 1.0

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: 1.0

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: 1.0

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: 1.0

Gajar ka halwa

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…
Score: 1.0

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: 1.0

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: 1.0

Aloo gobi

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…
Score: 1.0

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: 1.0

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: 1.0

Shahi paneer

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…
Score: 1.0

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: 1.0

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: 1.0

Dal makhani

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…
Score: 1.0