Sign In | Sign Up

North Indian Recipes

Paneer makhani

DESCRIPTION:      Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.       PREPERATION:      Preperation time: 5 mins   Cooking time: 25 mins      INGREDIENTS:      -8 to 10 cashews    -2 heaped cups tomatoes    -200 grams paneer    -1 tbsp. butter    -2 green cardamoms / elaichi   -1 small cinnamon stick   -2 cloves   -1 green chili slit    -1 tsp ginger garlic paste   -¾ to 1 ¼ tsp red chilli powder    -salt as needed   -½ tsp sugar   -1 tsp garam masala    -¼ tsp kasuri methi    -¼ cup cream       STEPS:      1. Add 2 heaped cups of tomatoes and 8     to 10 cashews ( soak in hot water for     5 mins ) in a blender jar and make     smooth puree.   2. In a pan add butter and heat it. Add    slit chilli, 2 cardamoms, 2 cloves and 1  …
Score: 1.0

Ras malai

Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.      Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.      PREPERATION      Preperation time: 2 mins   Cooking time: 10 mins      INGREDIENTS:      -12 rasgullas   -1 tin milk maid condensed milk    -2 cups milk   -⅛ Tsp. Green cardamom powder /     elaichi   -Few saffron strands   -Chopped Pistachios and…
Score: 1.0

Sabudana khichdi

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…
Score: 1.0

Sandesh

DESCRIPTION:      Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.      PREPERATION      Preperation time: 2 mins   Cooking time: 10 mins      INGREDIENTS:      -½ cup paneer( Indian cottage cheese )   -2 ½ tbsp. Powdered sugar   -Pinch of cardamom powder    -few chopped Pista for garnishing      STEPS:      1. Take a heavy bottom pot, add milk in it and bring it to boil.   2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )   3. Pour ice cold water to stop the cheese from further cooking.    4. Let it rest for 2 to 3 mins.…
Score: 1.0

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: 1.0