- An egg pakora that is not your usual egg pakora recipe. Anda pakora or Egg Pakora is North Indian snack recipe or appetizer usually made with boiled eggs dipped in gram flour or besan batter and deep fried till golden perfection
- I am not making tall claims or anything but this egg Pakora recipe I am sharing will blow your mind completely
- This Egg pakoda recipe is my twist to the popular south Indian Egg Bonda that I am sure all eggetarians will fall in love with.
- Try this tasty party appetizer from Indian cuisine with in your next dinner party your friends and family or serve it with ketchup for lazy weekend teatime snack.
- The Spicy Aloo/Paneer Naan Recipe is a twist to a traditional naan where the addition of spiced potatoes and garlic gives a delicious taste.The Naan is super simple to make and you can even serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
- Cuisine: North Indian Recipes
- Course: Lunch
- Diet: Vegetarian
- Equipments Used: Pure Iron Roti Tawa, Steel Mixing Bowl
- An authentic Punjabi meal of Amritsari kulcha and Amritsari chole is a heavenly delight on the plate and palate.
- The delicious tandoori stuffed Amritsari Aloo kulcha is perfect to serve with Pindi chana masala or Amritsari Dal. In fact
- Amritsari stuffed Kulcha recipe is the perfect Indian bread recipe from Punjab.
- It is a perfect Indian bread recipe for breakfast, lunch or dinner.
- Also known as Amritsari Naan I can easily have this Kulcha solely with just tangy green chutney.
- Baingan Bharta is basically fire roasted mash cooked with spices.
- There are different ways of making this bharta [bharta=mash] but this is the most common way and the one you will find in Indian restaurants. Begun Bharta
Carbohydrates: 4gFat: 10g
Sodium: 958mg Potassium: 73mg
Fiber: 1gSugar: 1gV itamin A: 435 UVitamin C: 8mg
- Boiled eggs are a convenient and affordable source of protein.
- With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking!
- Calories: 62kcal | Protein: 5g | Fat: 4g |
- Saturated Fat: 1g | Cholesterol: 163mg |
- Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg
- Chilli Chicken is one of the most popular Indo-Chinese style chicken appetizer.
- This delicious chicken recipe is very popular in Chinese restaurants but with this easy recipe you can make it at the comfort of your home according to your own taste.
- Boneless chicken pieces are marinated in a mix of soy sauce, chilli sauce along with pepper and these tender, succulent pieces are then deep fried to be seasoned with the sauces again.
- boneless Chicken (diced), Egg (slightly beaten), cornflour, garlic Paste, ginger Paste, salt , oil , onions, green Chillies, soy sauce (adjust according to strength), vinegar, green Chillies
- A dry chicken dish that is very simple to make but tastes amazing
₹199.00 – ₹249.00₹199.00 – ₹249.00
- Crispy deep fried chicken using easy available ingredients. This is very similar to the thattukada style chicken dry fry.
- Dry chicken preparations are also known as fry, sukka, sukha, iguru, vepudu, varuval in different regions.
- These are basically quick to make, kind of healthy as they need less oil, less masala and are made with basic ingredients.
- These are best to serve with roti/ chapati or even plain rice
- Paneer butter masala is one of the most popular vegetarian dishes from Indian cuisine.
- Paneer butter masala also known as butter paneer is a restaurant style rich, creamy and delicious paneer dish prepared using butter.
- It is one of the most popular dishes in Indian restaurants similar to kadai paneer, palak paneer, matar paneer and malai kofta.
- Calories: 347kcal | Carbohydrates: 11g | Protein: 10g | Fat: 29g |
- Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 77mg |
- Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 17.6mg | Calcium: 349mg | Iron: 1.2mg
- Roti is an Indian bread that was traditionally made in clay ovens or Tandoor
You can serve this roti with vegetable curries, dals, or with chicken or mutton gravies.
serve it with Paneer Masala, Chicken Tikka Masala, or Dal Tadka. You can also serve it with Indian style stir-fried vegetables and any dal.
- This is a creamy, delicious and lightly spiced gobi masala made restaurant style.
- This is an recipe that tastes like the gobi masala that is served in restaurants.
- There are many gobi recipes that taste great. This is one such awesome recipe.
- Gobi or cauliflower is a weekly veggie
- Since the curry has more restaurant like flavors it goes very well with rotis, naan, tandoori roti or cumin rice or just plain steamed rice.
- Chana masala is a common Indian term used to mention a chickpea curry where each region has their own way of making it.
- Calories: 344kcal | Carbohydrates: 47g | Protein: 14g | Fat: 11g |
- Saturated Fat: 1g | Sodium: 72mg | Potassium: 712mg |
- Fiber: 13g | Sugar: 8g | Vitamin A: 185IU |
- Vitamin C: 6mg | Calcium: 91mg | Iron: 5mg
- 3 boneless chicken breasts or thighs, cut into bite-size pieces
- 6 wooden or metal skewers
- a sprig cilantro, for garnish
- lemon wedges
- 1 tbsp ginger garlic paste
- 2 tbsp raw papaya paste
- 2 tbsp grated sharp cheddar cheese
- 2 tbsp Greek yogurt
- 2 tbsp heavy cream
- 1/2 tsp white pepper powder
- 2 green chillies, minced
- 2 tbsp cooking oil
- 2 tsp cornflour
- salt, to taste
Green chutney ingredients
- 1 bunch cilantro leaves
- 1 bunch mint leaves
- 1 small tomato, chopped
- 3 garlic cloves, peeled and chopped
- 2 green chillies
- salt, to taste
- 500 grams Chicken drumstick
- 2 inch Ginger , ground to a paste
- 2 cloves Garlic , ground to a paste
- 5 Onions , finely sliced
- 2 tablespoons Curd (Dahi / Yogurt) , whipped
- 2 Bay leaves (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Turmeric powder (Haldi)
- 4 teaspoons Red Chilli powder
- 1 teaspoon Garam masala powder
- Mustard oil , to cook
- Salt , to taste
- Ready to eat Tasty Chicken curry
- recipe pizza crust
- teaspoons olive oil
- Tablespoons your favorite BBQ sauce
- cup chopped or shredded cooked chicken (about one 8-ounce breast)
- cup shredded mozzarella cheese
- cup shredded smoked gouda cheese
- small red onion, thinly sliced
- chopped fresh cilantro for topping
- Chilli chicken is a sweet, spicy & slightly sour crispy appetizer made with chicken, bell peppers, garlic, chilli sauce & soya sauce.
- This crisp fried saucy chilli chicken recipe is hands down the best that you can make at home.
- There are so many ways this chicken appetizer is made.
- The recipe shared on this post is my own which has been much loved by my friends & family.
- To make the best Chinese chilli chicken, boneless cubes are marinated in soya sauce, chili sauce and pepper.
- The recipe of chilli paneer is quite simple & easy even for beginners. Firstly paneer is coated in corn starch batter and fried until crisp.
- Then a fresh chilli sauce is made by sauteing ingredients like garlic, capsicum and spring onions. Next red chili sauce, soya sauce and vinegar are added to make the sauce.
- A slurry made of corn starch is added to thicken the chilli sauce. Lastly the crisp fried paneer bites are tossed in this yummy sauce.
- In restaurants the entire seasoning is made in a Chinese wok on a very high flame which lends a unique smoky flavor. So it is hard to recreate the same flavors at home.
- Avoid those having msg & colors. Use organic apple cider vinegar.
- We have plenty of chicken burgers that take less than half an hour to cook,
- making them the perfect meal after a long day at work.
- From low calorie chicken burgers to spicy chicken burgers, take a look at our quick and easy ideas.
- chicken burger is a great way to wow family and friends in under thirty minutes.
- PaniPuri, Golgappa Or Called Fuchka is a fried crispy puri filled with lip-smacking potato masala and loaded with flavorful water! Whether you are an adult or a child, you will never get tired of eating this. It is seriously addictive!
- Its crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon.
- its spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani.
Tap the Puri at the center lightly to make a half inch hole in it
Add about 1 teaspoon of the potato chickpea filling into the puri
Fill the puri with spicy tamarind water and serve
- Fresh, firm, and non-sprouted russet potatoes are the best for making chips.
- Soaking the sliced potato in ice water will remove a lot of the starch content,
- which results in a delicious crispy chip. Just remember to pat them dry thoroughly before frying.
- 3/4 cup: 176 calories, 8g fat (1g saturated fat), 0
- cholesterol, 703mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 3g protein.
- Stove roasting and oven roasting methods explained to get the perfect roasted papad.
- Urad dal papads are very good for being roasted than being deep fried, like rice papads.
- Urad dal papad can be made and spiced with jeera, garlic, pepper or other combination.
- In India, traditionally the papad are prepared during summer and sun dried. You can also buy these papads from stores.
- Crispy Masala French Fries Recipe|Potato French Fries are a twist to the regular french fries and can be easily made at home by mixing thinly cut potatoes with corn starch and few spices and are deep fried until crisp.They are great to serve as an appetizer or with cocktails.
- High starch and old potatoes like Russet potatoes are best for French fries.This is because they have less moisture in them.Red skin potatoes, yellow potatoes or new potatoes must be avoided.
- Soaking peeled and cut fries in cold water helps to removes excess starch and prevents fries from sticking and makes them crispy.
- It can also be paired with burger or soup to make a meal.
- Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants
- The word poppadums, known as ‘papads’ or ‘papars’ in India, the sound being a mix of ‘d’ and ‘r’ sounds. The word Poppadums is an English/British invention, perhaps taken from South Indian word ‘papadam’ or ‘paparam’.
- They are paper thin, round wafers made with various dough’s, with spices and herbs. The most popular ones in North Indian cuisine are made with either Urad or Mung dal, with salt and black pepper.
- In India, rice, sago and potato papads are popular, often as a snack. Mini Papads are sold as crisp snacks, in small pakets .
- They come in all sizes, from small bite sized to huge ones that fill a large dinner plate. They are crunchy like crisps.
- Lentil ones can be roasted/grilled/deep fried/microwave cooked, the rest are deep fried.
- Crispy papad topped with spiced onion-tomato mixture. It is a starter that is served in many Punjabi restaurants.
- Masala Papad is a delicious Indian snack made using roasted or fried papad topped with a tangy and spicy onion tomato mix. Here is how to make masala papad recipe.
Masala Papad is a North Indian snack which is made with the popular Papad that is either roasted or fried.
It is topped with a spicy and tangy mixture of onions, tomatoes, green chillies, coriander leaves, salt, chaat masala powder, red chilli powder and lemon juice.
The papad has a crunchy texture, whereas the masala topped on it gives it a soft texture, a perfect combination that is easy and quick, and is enjoyed by everyone.
₹89.00 – ₹149.00₹89.00 – ₹149.00
- 1 cup black whole Urad Dal (whole Black Gram Lentils)
- 1/4 cup Rajma (Kidney Beans)
- 3 tablespoons Ghee (clarified butter)
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 4–5 Cloves
- 2–3 Cardamom Pods
- 1 tablespoon minced Garlic
- 1 tablespoon grated Ginger
- 2 Green Chillies, finely chopped (Serrano Peppers)
- 1 large Onion, finely chopped
- 4 large Tomatoes, finely chopped (or 1 1/2 cup tomato puree)
- 1 teaspoon Red Chilli Powder (or Paprika)
- 1/2 teaspoon Salt, divided
- 1 teaspoon Garam Masala
- 1/4 cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Kasuri Methi (dried Fenugreek)
- More cream for topping
- Creamy and buttery Dal Makhani is one of India’s most loved dal!
- This dal has whole black lentils cooked with butter and cream and simmered on low heat for that unique flavor. It tastes best with garlic naan!
- Is rich, creamy and buttery
- Tastes just like the Dal Makhani from your favorite restaurant
- Tastes great with garlic naan or jeera rice
- Green peas are known as matar in hindi and PULAO IS A INDIAN RICE PILAF .
- This matar pulao is made with basmati rice, whole spices, herbs & of course green peas as it is the star ingredient of this recipe.
- matar pulao is the way my mom would make for us mostly when fresh peas were in season. Green peas are a seasonal legume and the markets are flooded with fresh pea pods during the winters.
- Peas pulao goes well with a YOGURT RAITA or a nice veg curry like VEG KURMA, restaurant style PANEER BUTTER MASALA or paneer MAKHANI or non-veg gravy.
- We made this peas pulao, a simple CHICKEN CURRY and a carrot raita for our lunch during the last weekend.
- An omelet is a basic dish made by frying beaten eggs in oil or butter. Omelette is eaten across the world so it is made with so many variations.
- It can be made using veggies, leafy greens, mushrooms, herbs, garlic and even spice powders.
- It is mostly eaten with toasted bread. However most Indians love omelette as a side in their meal with roti, paratha or rice.
- Calories: 276kcal | Carbohydrates: 6g | Protein: 11g | Fat: 22g |
- Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 570mg | Potassium: 201mg |
- Fiber: 1g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 29.5mg | Calcium: 72mg | Iron: 2.3mg
- Most Indians I know prefer eating Dal Makhani when they are eating out, simply because it’s not something that you make everyday. Dal tadka on the other hand is made with toor dal which has to be the most common dal in Indian kitchens!
- Toor dal (or arhar dal) was made in my house everyday. So obviously when you go out, you don’t want to eat what you anyway eat everyday.
- Dal Tadka on the other hand uses a lot of ingredients and spices, making it a special dish. So even thought the lentil was same, the overall taste was very different.
- This restaurant style Dal Tadka is my absolute favorite. I think I have inherited this from my dad, I really love dal tadka over any other dal. Sarvesh on the other hand, being a true punjabi loves his dal makhani!
- It’s great with any type of bread like naan, tandoori roti, lachha paratha … but with plain chapati / roti, the pair becomes heavenly.
- When they serve this dish with raw onion chunks, green chilies and pickle, your appetite will increase to double for sure.
- From younger to elder, everyone is a fan of this dish. Make this easy recipe in your own kitchen and enjoy a great dinner with your family.
- Egg Tadka Dal Dhaba Style or Dim Torka is a widely popular Indian roadside dhaba style dal preparation especially in Punjab and Bengal.
- Hot and spicy moong dal (whole green gram) is cooked with scrambled eggs and served with hot phulkas or roti or tandoori roti. Egg Tadka Dal Dhaba Style is healthy and comforting and very delicious.
- This Dhaba Style Dal Fry is an authentic Indian recipe! It’s not a regular dal and has some really bold flavors from tempering that complement its thick consistency.
- It’s really easy to make and can be put together on a weekday.
- Spicy, smokey and really authentic Indian punjabi Dhaba Style Dal Fry (lentil curry soup).
- A good recipe which is wholesome and healthy.
- The secret to this OMG dhaba dal fry is butter and tons of garlic. Trust me, those two just turn regular dal into awesome dal.
- We like pressure cooking the dal separately and then adding the dal to a tempering.
- Boil the egg. Add a pinch of salt into the water. Boil for 10 minutes on a high flame. When done, peel the skin of the egg gently.
- Marinate the boiled eggs with salt and turmeric powder.
- In a pan put 1 tbsp of mustard oil. When the oil is heated slightly fry the boiled eggs and put them aside.
- Add rest of the oil and heat.
- Now add chopped onion and fry for a while on a medium heat.
- Then add grated garlic and ginger paste and fry for another 3-4 minutes.
- Add salt, turmeric powder, cumin powder and red chilli powder into water and make a paste.
- Add to the pan gravy and mix well.
- After all the spices are cooked, put the fried eggs into the gravy.
- Add sliced onion and give a stir.
- While the gravy is becoming dry, add 1/2 cup of water and cook until the gravy leaves oil.
- When its done, add garam masala powder and sugar. Stir and cook for another 1-2 minutes.
- Garnish with chopped Coriander.
- A simple, quick, flavorful, hot and delicious egg gravy that pairs well as a side with plain basmati rice, biryani, chapati, PARATHA and pulao.
- Egg masala gravy is a Indian dish made with boiled eggs, onions, tomatoes, whole spices & spice powders.
- There are numerous ways an egg gravy is made in India.
- Each home & region may have a different recipe.
- Calories: 242kcal | Carbohydrates: 16g | Protein: 8g | Fat: 16g
- Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 648mg |
- Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU
- Vitamin C: 21mg | Calcium: 80mg | Iron: 2.6mg
- In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
- Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
- Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
- Best fruit salad with a sweet and bright honey lime dressing! It’s an incredibly refreshing, must have side dish that’s made with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!
- Use a variety of fruit. Just about any fresh fruit will work here but use a blend to add a variety of flavor and eye catching color.
- Use ripened fruit. As in you may need to plan ahead and buy the pineapple and kiwi nearly a week in advance because they take time to ripen.
- PINODES Available: 560100/
- 1 cup: 193 calories, 17g fat (4g saturated fat),
- 13mg cholesterol, 257mg sodium,
- This North Indian Onion Salad is a raw onion recipe that can either be made with red, white, or sweet onions depending on your tastes.
- This recipe can be easily doubled or tripled.
- The amount of spices can be adjusted as per your preferences.
- Veg pakora Pakora are a delicious Indian crisp fried snack made with gram flour, spices & any main ingredient like onion, paneer or veggies.
- These vegetable pakora are a variation of the onion pakoda & are super quick to make anytime.
- These deep fried snack taste delicious & are extremely addictive with a great aroma of gram flour or besan and spices.
- Calories: 293kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g |
- Saturated Fat: 1g | Sodium: 33mg | Potassium: 353mg | Fiber: 5g | Sugar: 5g |
- Vitamin A: 3810IU | Vitamin C: 28.3mg | Calcium: 33mg | Iron: 1.2mg
- Rice can serve as a good source of B vitamins (including thiamin, niacin, and riboflavin) and iron. Rice is also an excellent source of manganese and magnesium.
- Rice can be part of a balanced diet, particularly if you choose the unprocessed, brown rice varieties. Many of the health benefits of rice come from the vitamins and minerals that it provides.
- Among the many reasons that make Indian food a popular cuisine across the globe, one is the use of aromatic spices that make the meal an absolute treat.
- Chicken is a great source of lean, low fat protein.
- It is also packed with selenium, a chemical known for its anti-cancer properties.
- Green Peas Masala is a tomato and cashew nut based gravy Indian dish.
- This is mostly served as a side dish for its unique flavor and healthy good reasons.
- The recipe is made with slow cooking and is famous one among vegetarians for its wholesome taste
- Calories: 443kcal | Carbohydrates: 26g |
- Sodium: 522mg | Potassium: 99mg | Fiber: 2g |
- Sugar: 10g | Vitamin A: 1015IU | Vitamin C: 29.3mg | Calcium: 415mg | Iron: 0.5mg
- It is one of the most popular dal served in Indian restaurants. Basically, dal tadka are cooked lentils which are lastly tempered with oil or ghee fried spices & herbs.
- Lentils are rich source of proteins, fibers are other minerals. Skinned and split pigeon pea is the most widely-used form of the lentil.
- It is also known as toovar dal, tuvar dal, toor dal or arhar dal. In India specially in vegetarian cooking, toor dal is essential source of protein in daily meal.
- Toor dal is not only delicious; it also has a number of health benefits.
- Kashmiri Pulao is a delicious rice preparation where rice is cooked in milk and is loaded with dry fruits and fruits.
- Saffron is added to it too which gives a very nice fragrance to this pulao. Here is how to make it in traditional and restaurant-style.
- pulao is garnished with both dry fruits and fresh fruits.
- Dry fruits give warmth and is ideal for the cold climate of kashmir.
- For the unacquainted, kashmir is one of the most beautiful places on earth in terms of scenic beauty and is often called a paradise on earth.
- Handi Paneer is the special creamy and spicy recipe, Pieces of paneer and diced capsicum is cooked in special type of spicy gravy ,It is one of the most famous mouth watering Punjabi cuisine.
- Enjoy this easy recipe with butter naan and rice.
- The gravy in this handi paneer recipe is made with a base of cashews, onions and tomatoes. I have also used some milk powder to add faint sweet notes in the gravy.
- Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Check out its recipe here
Succulent chicken pieces in a rich yogurt based gravy, this is a North Indian curry that just needs everyday ingredients which are already available in your pantry.
This chicken gravy is smoked at the end to bring out that rustic flavour, which makes this curry even more irresistible.
The spices play an important role in the taste of this curry.
Coriander seeds, black peppercorn, cinnamon, cumin seeds, beg red chillies are dry roasted and ground into a fine powder to make this spice powder.
The fresh homemade masala always has a distant flavour because of the freshly roasted spices, and thus it always brings a sense of freshness in the curries.
You must be wondering why it is called Chicken Angara?
Well, Angara is a hindi term used for coal and this curry is also smoked with charcoal.
A charcoal is heated on direct flame until it is red hot.
Once it is hot, add it in a bowl and keep it in the middle of the chicken curry.
Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan.
Let the curry absorb the smoke for 3 to 4 minutes.
Remove the coal bowl and you will see that the curry will have a beautiful smoky flavour.
- Tawa Chicken is a popular chicken recipe which is a must have in most parties and weddings in North India.
- Shallow fried on an iron girdle, this chicken recipe is not just easy-to-make but hugely tempting and goes well with naan and paratha.
- Try this delicious chicken recipe.