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Indian recipes





Indian cuisine is a vast and varied one. It is reflective of the myriad cultures and traditions that make up this vibrant country of ours. Every region has its own way of cooking and serving food, as well as customs and practices concerning food. The food of each region is greatly influenced by not just the local availability of vegetables, fruits, herbs and spices, but also by the historic and cultural background of that community. Indians are so fond of their traditional food that they take along the knowledge and practices even when they go abroad.

With the advent of cookbooks and online portals, recipes do get passed on from region to region, but still you can find distinct differences in the way the food tastes, because of the availability of ingredients and common cooking practices in each region. Pav Bhaji made in South India, for example, is quite different from how it tastes in then North; and likewise Idli and Sada Dosa made by North Indians might be quite different from how the South Indians make it!

India’s cuisine is categorized mainly based on the region – Punjabi, Gujarati, Rajasthani, Maharashtrian, South Indian, Bengali, Hyderabadi, and so on. Some cuisines rely on extensive use of spices like cardamom, cumin, mustard and bay leaf to impart flavour to their food, while others get the flavour by tempering with ingredients like mustard and jeera. Depending on the region, the main course might focus on Roti or rice, with accompaniments like Subzis, Dal, Sambhar, etc. Bajra Roti and Green Pea Pulao together with Pyazwali Bhindi and Dum Aloo could make an interesting meal, just as Cabbage Poriyal, Sambhar, Rasam and Rice would too. Indian cuisine is also famous for its mithai, which includes an unending list of delightful recipes like ladoos, halwas, rabdis, jamuns, malai sweets, etc. The deeper one ventures into Indian cuisine, the more they can appreciate the diversity and limitless variety it offers.

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Recipe# 2821
29 Jun 16

 
Kanji Vadas by Tarla Dalal
This is a Rajasthani delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji va ....
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Recipe# 4867
16 May 12

 
Aloo Aur Shakarkand Ki Chaat ( Starter Recipe ) by Tarla Dalal
This dish is almost a meal in itself. Potatoes and sweet potatoes are grilled with butter, then topped with curds and spices and garnished with grated radish and spring onions.
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Recipe# 4683
11 Sep 14

 
Herbal Caffeine- Free Tea 
by Tarla Dalal
Being completely caffeine free, this Tulsi-based herbal tea is a guilt-free cuppa that you can have any time you are feeling down. Tulsi, also known as Indian basil or holy basil, has many medicinal properties. It is a great stress reliever and an effective remedy for cold and cough too. Also note t ....
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Recipe# 3514
13 Dec 16

 
Soya Dosa by Tarla Dalal
Tasty and satiating, the Soya Dosa is also quick and convenient to make without requiring any fermentation. Perfect proportions of soya flour and urad batter are combined to make delicious, golden-brown dosas that taste simply awesome, especially if served with coconut chutney. You can also ....
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Recipe# 32601
21 Jan 09

 
Spicy Tava Idlis (100 Calorie Snacks) by Tarla Dalal
Suggested serving size for 100 calories: 1 serving here comes a yummy, nutritious snack, which is tantalising like junk food, but without the calories and the guilt. Left-over idlis stir-fried in pav bhaji masala make an unusual snack that tickles the taste buds. "
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Recipe# 2997
20 Aug 11

 
Lapsi by Tarla Dalal
A sumptuous dessert, made from broken wheat, that is light enough to be eaten after a heavy meal when you still crave for sugar. It will nourish you with energy, protein and iron.
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Recipe# 4362
16 May 13

 
Manglorean Drumstick Curry 
by Tarla Dalal
The Mangalorean Drumstick Curry is traditional fare that reflects the rich and vibrant flavours of Indian cuisine. Thanks to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potat ....
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Recipe# 4366
16 May 13

 
Cabbage Poriyal by Tarla Dalal
Poriyal is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. Cabbage tempered with mustard seeds and dry red chillies makes a delightful accompaniment to any South Indian main course.
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Recipe# 4324
16 May 13

 
Makai Khumb Jalfrazie ( Swadisht Subzian) by Tarla Dalal
Jalfrazie is usually a dish with green chillies, capsicum and onions as the base. I have used my favourite combination of corn kernels and mushrooms as the main ingredients but if these are not your favourites, feel free to use any other vegetables of your choice.
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Recipe# 33861
20 Aug 10

 
Mushroom Mutter Makhani ( Microwave Recipe ) by Tarla Dalal
This popular north indian delight can be made perfectly using the microwave oven, provided you remember a few nuances mentioned here. Make the paste very smooth, ensure that you add the masalas and microwave for five more minutes to harness the full potential of the spices, and take care to discard ....
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Recipe# 30923
17 Jul 12

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Phudina Raita by Tarla Dalal
The use of curds is an integral part of punjabi cuisine. Some form of curds are usually served with a meal, be it plain curds or a raita. A raita is basically curds that have been whisked and flavoured with some spices or vegetables. Phudina raita is one of the most commonly eaten raitas and is easy ....
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Recipe# 4334
16 May 13

 
Turia Dhokli by Tarla Dalal
Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumpt ....
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Recipe# 4312
16 May 13

 
Palak Mutter by Tarla Dalal
A succulent preparation of spinach and green peas flavoured elegantly with spice powders and whole spices. Milk helps reduce the bitterness of spinach, and improve the consistency of the subzi. You will love the vibrant colour and enchanting taste of this aromatic Kashmiri dish.
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Indian
5
 on 06 Jun 16 11:51 AM



Edited after original posting.
Indian
5
 on 07 Apr 15 02:56 PM


Hi, I am sapna from Secret Indian recipe.I love this website for its accuracy in terms of ingredients and description. For more of such awesome recipes. please visit www.secretindianrecipe.com