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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# 31040
24 Oct 16

 
Aloo Poshto by Tarla Dalal
A scrumptious Bengali delicacy of deep-fried potatoes coated with a lip-smacking masala of roasted poppy seeds and spicy green chillies. The aroma of roasted poppy seeds, the crispness of the potato cubes and the warm taste of green chillies on your palate makes ....
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Recipe# 33277
16 May 10

 
Rajma Dhokla ( Non-fried Snacks ) 
by Tarla Dalal
Rajma dhokla, looks appealing and tastes great! a true tempter! spinach adds an interesting colour and flavour to these nibblets, which are. Rich in calcium, vitamin a and proteins. Serve these healthy nibblets to your children and win over their hearts.
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Recipe# 1478
24 May 16

 
Spicy Urad Dal Puris ( Desi Khana ) by Tarla Dalal
There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you ap ....
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Recipe# 2943
20 Aug 11

 
Sprout and Fruit Bhel by Tarla Dalal
Want to eat chat-pata? Try this new version of bhel. Your energy and protein requirements shoot up during the second trimester and also you may sometimes feel like munching on a snack. This is an excellent snack with a good combination of sprouts and fruits providing you with vitamins and fibre.
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Recipe# 22574
21 Jan 10

 
Lavash ( Lebanese) by Tarla Dalal
Lavash is a crisp bread resembling the Indian khakra. It is made with Maida and topped with roasted sesame seeds and poppy seeds.
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Recipe# 22594
21 Jan 10

 
Arabic Salad by Tarla Dalal
The salad is traditionally flavoured with sumac powder, which is a Middle Eastern spice made from the berries of the sumac bush. The powder has a tart flavour thus we have substituted it with pomegranate powder and lemon juice. It is worth hunting down if you possibly can. But the salad is equally d ....
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Recipe# 30892
17 Jul 12

 
Palak Makai Kofta by Tarla Dalal
Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here m ....
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Recipe# 22711
29 Nov 14

 
Baked Tortilla Chips by Tarla Dalal
Here is an interesting way to make Tortilla chips with minimal oil. If you prefer the deep-fried kind, go ahead and indulge.
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Recipe# 736
11 Mar 14

 
Apple Sandesh by Tarla Dalal
A perfect balance of tradition, modernity and convenience, the apple sandesh is a delectable dessert you can whip up in minutes. Here, quickly-made balls of sandesh are topped with an apple mixture tanged up with lemon juice. Strands of saffron impart a rich hue and aroma to the dessert.
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Recipe# 436
22 Oct 16

 
Hot and Sweet Dip by Tarla Dalal
Ready in minutes, the Hot and Sweet Dip is made with chilli flakes and vinegar sweetened with sugar. A pinch of salt helps to highlight the other flavours, and must be added without fail. Remember to allow this dip to soak for a few hours before serving so that the sauce imbibes the spiciness of ....
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Recipe# 435
13 Dec 16

 
Cucumber Relish, Thai Cucumber Pickle by Tarla Dalal
This delectable dip-like accompaniment is a treasure from Thai cuisine. A stunning mix of ingredients like juicy cucumber, tangy tomato and spicy red chilli are mixed in a base of mildly-sweetened vinegar. The fabulous interplay o ....
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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