Chicken Biryani
Fragrant basmati rice cooked with marinated chicken and spices.
INGREDIENTS
Chicken, Basmati rice, Onions, Yogurt, Tomatoes, Ginger-garlic paste, Biryani masala, Turmeric, Chili powder, Ghee, Mint, Coriander
COOKING STEPS
1. Wash and soak basmati rice for 30 minutes.
2. Marinate chicken with yogurt, ginger-garlic paste, and spices for at least 1 hour.
3. Fry onions until golden brown, then layer half-cooked rice and chicken in a pot.
4. Sprinkle fried onions, mint, and coriander on top.
5. Cover with a tight lid and cook on low heat until the chicken is tender and rice is fully cooked.
Veg Biryani
Veg Biryani is a vegetarian version of biryani with fragrant rice and mixed vegetables. Rice and mixed vegetables cooked with aromatic spices.
INGREDIENTS
Basmati rice, Carrots, Beans, Peas, Potatoes, Onions, Tomatoes, Yogurt, Spices, Mint, Coriander
COOKING STEPS
1. Wash and soak rice. Boil it until half cooked.
2. Cut vegetables like carrots, beans, peas, and potatoes into small pieces. Fry onions and cook them with tomatoes, yogurt, and spices.
3. Layer the vegetable curry and half-cooked rice in a pot. Add fried onions, mint, and coriander.
4. Cover tightly and cook on low heat until the rice is fluffy and vegetables are cooked..
Butter Chicken
Butter Chicken is an internationally famous curry rich in cream and spices. Creamy tomato curry with tender chicken pieces.
INGREDIENTS
Chicken, Butter, Cream, Tomato puree, Onions, Ginger, Garlic, Garam masala, Chili powder
COOKING STEPS
1. Marinate chicken pieces with yogurt, ginger-garlic paste, and spices. Cook them until tender.
2. In another pan, cook onions, ginger, garlic, and tomato puree with butter. Add spices like garam masala and chili powder.
3. Blend the sauce until smooth, then add cream.
4. Add the cooked chicken and simmer for a few minutes before serving.
Chicken Tikka Masala
Chicken Tikka Masala is a fusion dish loved worldwide, combining smoky chicken with curry. Grilled chicken chunks in tomato-based curry.
INGREDIENTS
Chicken, Yogurt, Ginger-garlic paste, Onions, Tomato puree, Cream, Spices
COOKING STEPS
1. Marinate chicken in yogurt, lemon juice, and spices for at least 1 hour. Grill or bake until slightly charred.
2. Fry onions, ginger, and garlic. Add tomato puree and cook with spices. Stir in cream.
3. Add the grilled chicken pieces to the sauce and let it simmer for 10 minutes.
Paneer Butter Masala
Paneer Butter Masala is a creamy, vegetarian classic with paneer and spices. Paneer cubes simmered in buttery tomato gravy.
INGREDIENTS
Paneer, Butter, Tomato puree, Onions, Cream, Spices
COOKING STEPS
1. Chop paneer into cubes. In a pan, heat butter and fry onions, tomatoes, ginger, and garlic until soft.
2. Blend this into a smooth paste. Add it back to the pan with spices and cream.
3. Add paneer cubes and cook for a few minutes. Serve with naan or rice.
Dal Makhani
Dal Makhani is a Punjabi staple, slow-cooked until creamy. Black lentils slow-cooked with butter and cream.
INGREDIENTS
Whole urad dal, Kidney beans, Butter, Cream, Tomatoes, Onions, Spices
COOKING STEPS
1. Soak whole kidney beans overnight. Pressure cook them until soft.
2. Fry onions, tomatoes, ginger, and garlic with butter and spices. Add cooked dal to this mixture.
3. Simmer on low heat for 45 minutes. Stir in cream and serve hot.
Chana Masala
Chana Masala is a hearty curry made with protein-rich chickpeas. Chickpeas in spiced tomato gravy.
INGREDIENTS
Chickpeas, Tomatoes, Onions, Spices, Oil
COOKING STEPS
1. Soak chickpeas overnight and boil until soft.
2. Fry onions, ginger, garlic, and tomatoes with spices. Add cooked chickpeas.
3. Simmer for 15 minutes until the gravy thickens.
Palak Paneer
Palak Paneer is a healthy curry with spinach and cottage cheese. Paneer in spinach gravy.
INGREDIENTS
Spinach, Paneer, Cream, Onions, Tomatoes, Spices.
COOKING STEPS
1. Boil spinach leaves for 2-3 minutes, then blend into a smooth paste.
2. Fry onions, ginger, garlic, and tomatoes with spices. Add paneer cubes and cook for a few minutes.
3. Mix in spinach puree and simmer for 5-7 minutes.
Tandoori Chicken
Tandoori Chicken is smoky, spiced, and roasted traditionally in clay ovens. Chicken marinated in yogurt and spices, roasted.
INGREDIENTS
Chicken, Yogurt, Lemon juice, Ginger-garlic paste, Spices
COOKING STEPS
1. Marinate chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices for at least 4 hours.
2. Preheat oven to 200°C (400°F). Bake or grill chicken until cooked and slightly charred.
3. Serve hot with lemon wedges and onions.
Kacchi Biryani
Kacchi Biryani is a traditional biryani where raw meat cooks with rice. Raw marinated meat layered with rice and cooked together.
INGREDIENTS
Raw marinated mutton, Basmati rice, Onions, Yogurt, Spices, Ghee
COOKING STEPS
1. Marinate raw mutton with yogurt, fried onions, and spices overnight.
2. Wash and soak rice. Boil until half done.
3. Layer raw marinated meat at the bottom of the pot, add half-cooked rice on top. Cook on low heat until both meat and rice are fully done.
Sri Lankan Chicken Curry
Sri Lankan Chicken Curry is aromatic with coconut milk and spices. Spicy coconut-based chicken curry.
INGREDIENTS
Chicken, Coconut milk, Curry leaves, Mustard seeds, Onions, Spices
COOKING STEPS
1. Heat oil, add mustard seeds, curry leaves, and onions. Fry until golden.
2. Add chicken pieces and cook with chili, turmeric, and curry powder.
3. Pour in coconut milk and simmer until chicken is tender.
Kottu Roti
Kottu Roti is a Sri Lankan street food favorite, a stir-fried roti dish. Shredded roti stir-fried with vegetables, meat, and spices.
INGREDIENTS
Parotta/roti, Chicken/egg, Vegetables, Curry powder, Onions
COOKING STEPS
1. Chop leftover rotis into small strips.
2. Stir-fry with vegetables, meat, and curry powder. Add beaten eggs if desired.
3. Mix everything together on high heat for 5 minutes and serve.
Dosa Batter
Dosa batter is the base for South Indian dosas and idlis. Fermented rice-lentil batter for dosas.
INGREDIENTS
Rice, Urad dal, Fenugreek seeds, Water, Salt
COOKING STEPS
1. Wash and soak rice, urad dal, and fenugreek seeds for 6 hours.
2. Grind into a smooth paste with water. Add salt.
3. Leave overnight to ferment. Use for making dosas the next day.
Idli
Idli is a healthy South Indian steamed breakfast dish. Steamed rice cakes made from fermented batter.
INGREDIENTS
Dosa batter, Oil (for greasing)
COOKING STEPS
1. Grease idli molds with a little oil. Pour fermented batter into each mold.
2. Steam for 10-12 minutes until fluffy.
3. Remove carefully and serve with chutney or sambar.
Sambar
Sambar is a South Indian lentil stew enjoyed with rice or idli. Lentil-based stew with tamarind and vegetables.
INGREDIENTS
Toor dal, Tamarind, Vegetables, Curry leaves, Mustard seeds, Sambar powder
COOKING STEPS
1. Cook toor dal until soft. Mash lightly.
2. In another pot, boil vegetables like drumsticks, carrots, and beans. Add tamarind pulp and sambar powder.
3. Mix cooked dal into this. Temper with mustard seeds, curry leaves, and red chilies in oil. Add to sambar.
Chicken 65
Chicken 65 is a fiery, deep-fried South Indian chicken snack. Deep-fried spicy chicken appetizer.
INGREDIENTS
Chicken, Yogurt, Corn flour, Curry leaves, Green chilies, Spices
COOKING STEPS
1. Marinate chicken with yogurt, ginger-garlic paste, corn flour, and spices. Keep for 30 minutes.
2. Deep fry until crispy.
3. Toss fried chicken with curry leaves, green chilies, and garlic in hot oil.
Pav Bhaji
Pav Bhaji is a Mumbai street food favorite. Spiced mashed vegetable curry with buttered buns.
INGREDIENTS
Potatoes, Tomatoes, Onions, Capsicum, Pav bhaji masala, Butter, Pav buns
COOKING STEPS
1. Boil potatoes, peas, and carrots. Mash them.
2. Fry onions, tomatoes, and capsicum with pav bhaji masala. Add mashed vegetables.
3. Add butter and mix well. Toast pav buns with butter and serve together.
Pani Puri (Golgappa)
Pani Puri is a tangy street snack popular across India. Crispy puris filled with tangy flavored water and stuffing.
INGREDIENTS
Puris, Tamarind water, Spiced potatoes, Chickpeas, Mint-coriander water
COOKING STEPS
1. Make spicy water by blending mint, coriander, tamarind, and spices. Strain well.
2. Boil and mash potatoes. Mix with chickpeas and spices for stuffing.
3. Crack open puris, fill with stuffing, and dip into the spicy water before eating immediately.
Aloo Paratha
Aloo Paratha is a hearty North Indian stuffed bread. Stuffed flatbread with spiced potato filling.
INGREDIENTS
Wheat flour, Potatoes, Green chilies, Spices, Ghee
COOKING STEPS
1. Prepare dough with wheat flour, water, and salt. Rest for 20 minutes.
2. Boil potatoes, mash with green chilies, coriander, and spices.
3. Roll out dough, stuff with potato mixture, roll again, and cook on a hot pan with ghee until golden.
Samosa
Samosa is a crispy snack filled with spiced potatoes. Deep-fried pastry filled with spiced potatoes and peas.
INGREDIENTS
Maida, Potatoes, Peas, Green chilies, Spices, Oil
COOKING STEPS
1. Prepare dough with flour, water, oil, and salt. Rest for 20 minutes.
2. Cook boiled potatoes and peas with spices for filling.
3. Roll dough, cut into cones, stuff with filling, seal, and deep fry until crispy.
Mango Lassi
Mango Lassi is a popular cooling drink from India. Refreshing mango yogurt drink.
INGREDIENTS
Mango pulp, Yogurt, Sugar, Cardamom, Ice cubes
COOKING STEPS
1. Add mango pulp, yogurt, sugar, and cardamom to a blender.
2. Blend until smooth. Add ice cubes.
3. Pour into glasses and serve chilled.
Gulab Jamun
Gulab Jamun is a classic Indian dessert served at celebrations. Deep-fried sweet dumplings soaked in sugar syrup.
INGREDIENTS
Khoya, Maida, Baking powder, Milk, Sugar, Cardamom, Rose water
COOKING STEPS
1. Mix khoya, flour, baking powder, and milk to form soft dough. Shape into small balls.
2. Heat oil on low flame, fry balls until golden brown.
3. Prepare sugar syrup with sugar, water, cardamom, and rose water. Soak fried balls in syrup for 2 hours.