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Indian recipes





भारतीय व्यंजन - हिन्दी में पढ़ें
ભારતીય વ્યંજન - ગુજરાતી માં વાંચો
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# 30923
17 Jul 12

  This recipe has an associated video
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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Recipe# 5547
23 Aug 11

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Soya Sesame Khakhra ( Healthy Heart) by Tarla Dalal
This crisp, oil-free snack is a perfectly healthy answer to sudden hunger pangs. Made of wholesome soya and wheat flours dotted with iron-rich sesame seeds, the Soya Sesame Khakhra is so satiating it will keep you going right up to the next meal. It abounds in all necessary nutrients but is sans fat ....
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Recipe# 2013
16 May 11

 
Chum Chum by Tarla Dalal
These tear drop shaped rasgullas have a firmer texture as they are cooked in a thicker sugar syrup. Amongst all the Bengali Sweets ,Chum Chum is an all time favourite.
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Recipe# 4376
05 Mar 16

 
Shengdane Ani Vatane Chi Bhaji, Maharashtrian Peanut Green Pea Subzi by Tarla Dalal
A rare combo, peanuts and green peas come together in this tongue-tickling subzi that is sure to steal your heart. The crushed peanuts and boiled green peas are flavoured with a traditional tempering and a paste of coconut and spices, which imparts not only a rich flavour but also a luscious texture ....
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Recipe# 30918
17 Jul 12

 
Masala Bhatura by Tarla Dalal
Bhatura are leavened puris usually served with Chole. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This recipe is a variation of this popular bread that uses a potato filling to add softness to the Bhatura and a blend of other ingredients to flavour the ....
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Recipe# 4349
16 May 13

 
Palak Makai Khaas ( Swadisht Subzian) by Tarla Dalal
Spinach and sweet corn are a great combination in any form – pulao, sandwich, subzi or khaas! This is because they complement each other suitably in texture, colour and flavour making the overall effect very tempting indeed. Here, they come together in a very flavourful desi recipe, along with onion ....
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Recipe# 22166
23 Mar 13

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Palak Chana Dal by Tarla Dalal
A maharashtrian delight, tweaked to boost the health value! while palak adds vitamin a to this dish, chana dal adds nutrients like calcium, iron, folic acid, zinc and fibre. Ensure that you do not overcook chana dal, as it should be separate and not mashed.
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Recipe# 2833
26 Nov 13

  This recipe has an associated video
Tilwale Aloo ki Chaat by Tarla Dalal
Baby potatoes coated in a sesame seed paste that is sautéed till it is crisp. This dish has a variety of flavours and textures starting with the humble potato that is coated in a nutty sesame seed paste and then the freshness of mint and coriander contrasting with the sharpness of lemon juice. This ....
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Recipe# 22438
11 Nov 08

  This recipe has an associated video
Teen Ratna Dal by Tarla Dalal
This wholesome combination of three lentils, flavoured with an assortment of spices, is a good source of calcium and protein for the mom-to-be. Green chillies, ginger and garlic contribute their heady flavours to this sumptuous dal, while a tempering of whole spices and seeds adds to the aroma ....
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Recipe# 236
20 Aug 15

 
Paneer, Cheese and Chilli Parathas 
by Tarla Dalal
The right combination of paneer and processed cheese makes all the difference in this scrumptious Paneer, Cheese and Chilli Parathas. Although both are cheeses, they vary in texture, taste and properties, and when mixed together and cooked inside a paratha, they blend and fuse into a perfect texture ....
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Recipe# 1530
12 Jun 14

 
Sweet Potato Rabadi by Tarla Dalal
Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. Since s ....
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Recipe# 1526
23 Feb 16

 
Kaju- Barfi by Tarla Dalal
A no-sweat, no-fuss recipe to prepare the all-time favourite Kaju Barfi within minutes! The barfi involves a very simple procedure and takes very little time to prepare. It does not even require ghee, except for greasing the tray, becau ....
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Indian
5
 on 06 Jun 16 11:51 AM



Edited after original posting.
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Tarla Dalal    Glad you liked the collection of Indian recipes.
Reply
24 Jun 17 09:59 AM
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