Indian food is the most delicious, full of spices, taste, and aroma. From Paneer Makhani to Kerala Style Prawns, Mutton to Parsi Eggs, each dish has a different recipe and ingredients
Indian food is the most delicious, full of spices, taste, and aroma. From paneer makhani to Kerala-style prawns, mutton to Parsi eggs, each dish has a different ingredient and preparation method. In every state of India, food is cooked differently. Even the ingredients used in cooking are different, like Dhansak Masala, Panch Phoran Masala, Garam Masala, Chicken Tikka Masala, etc. Native spices are used in Indian food, such as carom seeds, cinnamon, cloves, black cardamom, star anise, coriander, and tamarind. They are also used to a great extent in Indian street food, due to which street food is famous far and wide. Crispy panipuri, papdi chaat, and fried tikkis prepared with boiled potatoes are relished by people.
So let us introduce you to some such 10 Indian dishes, which have become the pride of India.
1. Rogan Josh
Chef: Sarla Razdan
This is one of the signature dishes of Kashmir. It is cooked in a variety of spices such as fennel, garam masala, bay leaves, and turmeric. The aroma of the dish is so good that you will automatically get attracted to it.
2. Butter Chicken
Chef: R John, Moti Mahal, Darya Ganj, Delhi
The lifeblood of Punjabi cuisine, this dish is prepared by marinating chicken pieces in curd, spices, cream, or butter overnight. butter chicken This dish is the lifeblood of Punjabi food.
3. Steamed Potatoes
Chef: Joy Banerjee
A Bengali favorite, this recipe is potatoes cooked in panch phoron, coconut paste, and mustard oil, which you can enjoy during festivals.
4. Banjari Gosht
Chef: Jitendra Kumar, Taj Lake Palace Hotel, Udaipur
Prepare this delicious recipe filled with Rajasthani flavor with curd and juicy mutton.
5. Chicken Stew and Appam
Chef: Joy Mathew
Chin pieces can be prepared in a gravy of many spices and coconut and served with soft appam.
6. Kakori Kebab
Chef: Neeru Gupta
Since time immemorial, this dish is a favorite of the Nawabs of Lucknow. The dish is named after Kakori, a town outside Lucknow. It is prepared from the best quality lamb meat with minimal spices.
7. Hyderabadi Biryani
Chef: Hussain
Food junkies love it the most. Rice cooked dum style in spices and tender chicken pieces. It is topped with a layer of fried onions and mint and served with cold raita. Hyderabadi biryani Foodies love it most.
8. Dhokla
Chef: Aditya Bal and Devanshi This recipe prepared with gram flour and chana dal batter is very famous in Gujarat.
Dhokla This recipe is very famous in Gujarat.
9. Salli Boti
Chef: Parvez A favorite of the Parsis, this dish is made of pieces of mutton cooked in tomatoes, onions, jaggery, and vinegar. It is flavored with turmeric and ginger and served with fried potato snacks.
10. Sambhar
Chef: Neeru Gupta
Idli and Sambhar, the food of South India, also have many significances. Idlis are about two to three inches puffed, which you can enjoy anytime for breakfast, lunch, snacks, or dinner. Apart from this, you can also serve them with coconut chutney and hot sambar.
11 Paneer Tikka
Paneer TikkaSav The benefits of cheese for health are many. In such a situation, Paneer Tikka included in Veg Indian Recipes can not only be served as a starter but can also be eaten with great gusto in afternoon lunch and dinner. Although many tasty veg recipes are made from paneer, paneer tikka can be considered the most special of these. Let us know how to make it.
Material:
- 250 grams of fresh paneer
- Half a cup fresh curd
- salt to taste
- half tsp black pepper powder
- 2 tbsp butter or ghee
- half tsp cumin powder
- 1/2 to 1 teaspoon ginger-garlic paste (optional)
- 1 to 2 capsicum
- 3 tomatoes
- 1 tsp chaat masala
- pinch of red chili powder
- 1 to 2 teaspoons finely chopped coriander
- 1 lemon, cut into four equal pieces
recipe:
Wash the paneer and cut it into large square-shaped pieces. If you want, you can also cut the paneer without washing it. Now whisk the curd in a vessel. Mix salt, black pepper and ginger-garlic paste well in this curd. Then add chopped paneer pieces to it and keep it covered for 20 to 30 minutes. In 20 to 30 minutes the paneer will absorb the curd well.
Now take out the paneer pieces in a plate and keep it in the fridge for 2 hours. Meanwhile, wash the capsicum, remove its seeds and cut it into long and thin pieces.
If you want, you can also cut capsicum into square pieces. Similarly wash the tomatoes and cut them thinly in round or long shape. Now keep the pan on the gas for heating. When the pan is hot, add butter or ghee to it. When it becomes hot, put some pieces of paneer in it and fry it on low flame till it becomes golden from both the sides. Similarly fry all the paneer pieces. Now put cumin powder and ginger-garlic paste in the remaining ghee in the pan and fry it on a low flame. When it starts to smell strong, add capsicum to it and cook it covered for 1 minute. Now add tomatoes and fried paneer pieces to it.
Then add chaat masala, red chilli powder and other spices and cook it well on low flame. Cook it while stirring for two to three minutes and Tasty Paneer Tikka is ready. While serving, you can give it by squeezing finely chopped coriander and lemon juice.
12. Litti Chokha
Litti ChokhaSave Litti Chokha is a traditional dish of Bihar as well as Uttar Pradesh. It is also very nutritious as it is served with wheat flour, ghee and vegetables. In such a situation, why not try the glory of UP-Bihar in your kitchen. So, follow these steps to make this easy veg Indian recipe packed with the goodness of Sattu.
Ingredients for Litti:
- 2 to 3 cups wheat flour
- pinch of baking powder
- pinch of thyme
- pinch of salt
- 2 tbsp ghee
- water for kneading
- Ingredients for Sattu:
- 1 cup sattu
- 2 tsp finely chopped coriander
- 1 large onion finely chopped (optional)
- 1 tsp chopped green chili
- 1/2 tsp ginger and garlic paste
- pinch of cumin
- pinch of fennel seeds
- pinch of thyme
- half teaspoon salt
- 1 teaspoon lemon juice
- 2 tsp mustard oil
- 1 to 2 teaspoons pickle (optional)
Ingredients for Chokha:
- 3 to 4 tomatoes
- 1 eggplant
- 2 to 3 boiled potatoes
- 2 finely chopped green chilies
- 1/2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2 small onions finely chopped
- 1 tsp finely chopped coriander
- 1 teaspoon lemon juice
- 2 tsp mustard oil
- salt to taste
- Method for making litti:
Take out the flour in a big vessel. Now add carom seeds, salt, ghee and baking soda to the flour. Then add water as required and knead the dough. Keep the dough a little soft, like kneading paratha dough. After kneading the dough, cover it and keep it for 15 minutes to set. After this, take sattu in a vessel. Now mix onion, chilli, celery, fennel, cumin, ginger-garlic paste, lemon juice, pickle and salt according to taste. If you want, instead of ginger-garlic paste, you can also finely chop them and mix them. Then mix mustard oil well in it. Now add one to two teaspoons of water to it if needed.
Keep in mind that the sattu for stuffing should neither be too dry nor too wet. Now take a small piece of the kneaded dough and make a small round like puri with your hands. Keep in mind that you can keep the size of litti small or big as per your choice. Apart from rolling, the dough can also be pressed into a peda-like shape and can be given the shape of a cup or bowl by pressing lightly with the finger and thumb. Then fill the prepared sattu mixture in it and press the mixture inside a little.
After this, close it like a kachori from all sides and give it a round shape with light hands. Note that during this time there should not be any crack on the dough. If this happens, the sattu may spread in the oil while frying. Now make all the littis like this. After this apply ghee in a pan. When hot, put the filled litti in it and cover and cook till it turns brown from both the sides. Keep turning the litti in between so that it gets cooked from all the sides.
After the litti is cooked, apply ghee on the litti and serve and eat it with the prepared chokha.
If you want, you can also bake litti by applying ghee in appam maker. Apart from this, you can bake litti in it by keeping a net on the gas and after making the litti, you can serve it by dipping it in ghee. If you want, instead of its litti, you can also make sattu paratha by rolling it.
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