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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# 32544
20 Feb 14

 
Sanwa Panki ( Faraali Recipe) 
by Tarla Dalal
No reviews
This unique panki recipe gets its delicate flavour after being cooked between banana leaves. Green chutney is a great combo for this delectable dish.
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Recipe# 32800
20 Jan 16

  This recipe has an associated video
Sarson ka Saag, Punjabi Sarson Ka Saag Recipe by Tarla Dalal
This famous recipe from north India is made with a combination of greens, namely spinach and mustard leaves. Mustard leaves have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the ....
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Recipe# 4773
05 Jun 13

 
Satay Sticks ( Paneer) 
by Tarla Dalal
Believed to have originated in Java, Indonesia, satay sticks typically refer to chunks of marinated meat roasted in skewers. Try this vegetarian version of the crunchy finger food. Along with peanut sauce and maybe tea, this is the perfect accompaniment for a nice movie!
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Recipe# 4314
16 May 13

 
Saunfwale Aloo Baingan Or How To Make Potato Brinjal Recipe by Tarla Dalal
Potatoes and brinjals are by themselves a great combo, but when flavoured with a special saunf based masala the duo gets all the more irresistible! The flavour of fennel can get very overwhelming when used in large quantities, but when used in the right proportions along with other flavouring ingred ....
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Recipe# 33393
14 Jan 16

  This recipe has an associated video
Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe by Tarla Dalal
Mumbai is a melting point of cultures, and this Schezuan Chopsuey Dosa is a perfect example of that vibrancy! Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there yo ....
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Recipe# 40856
19 May 16

 
Schezwan Cheese Dosa by Tarla Dalal
An all-time favourite South Indian dish is touched by a bit of Oriental magic, to get an enchanting snack! Buttery, golden dosas are laced with Schezwan sauce and topped with cheese to get a crispy treat with a gooey, tongue-tickling filling. Ensure th ....
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Recipe# 6486
23 Jan 16

 
Seb ki Jalebi, Apple Jalebi Recipe 
by Tarla Dalal
Try this different, yet delicious jalebis made of apple rings. Apple rings are dipped into a fermented batter and deep fried and soaked in a saffron-flavored sugar syrup. Crispy and syrupy, serve it with slivers of pistachios and almonds. Mmmm…yummy! Treat your family to a dinner of Delhi ka Za ....
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Recipe# 30974
23 Nov 14

 
Seb ki Kheer by Tarla Dalal
Thought the only dessert you could make with apples is apple pie? Well think again! This Mughlai recipe of apples cooked with sugar, milk and raisins and flavoured with saffron, cardamom and rose water is a treat for all your senses. Rubbing the saffron with your fingertips while dissolving it in t ....
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Recipe# 32883
19 Jan 16

 
Semiyan Payasam, Seviya Kheer, Vermicelli Kheer by Tarla Dalal
No reviews
Roasted vermicelli, cooked in a pot of sweetened milk, laced with cardamom and garnished with dry fruits is a delightful addition to any menu, especially a traditional South Indian meal. It is funny to hear some elders still referring to the Semiya Pay ....
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Recipe# 32680
20 Aug 13

 
Semiyan Upma ( How To Make Semiyan Upma) by Tarla Dalal
This interesting recipe is a variation of the popular and common south indian recipe upma, using wheat vermicelli instead of semolina. It tastes great with freshly ground coconut chutney.
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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