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Indian recipes


Last Updated : Jul 18,2017



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# 1486
Today

 
 by Tarla Dalal
Green Peas Ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes. It uses a rich and spicy masala paste that is to be freshly prepared with onions, coconut and a traditional selection of spices. Serve hot with
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Recipe# 22491
Today

 
 by Tarla Dalal
This creamy and masaledar dry subzi of colocassia is a fab combo for rice , rotis or puri . A tangy masala mixture of curds, dried mango powde ....
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Recipe# 38459
Today

 
 by Tarla Dalal
The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the l ....
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Recipe# 5695
Today

 
 by Tarla Dalal
The taste and nutrient value of jowar is seldom remembered, but after you try this recipe, it will stay in your memory forever! A perfect combination of jowar and methi, along with flavourful onions, coriander and green chillies, makes this sumptuous Jowar Methi Roti a tasteful way to boost your hae ....
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Recipe# 185
Today

 
 by Tarla Dalal
Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why. Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha. ....
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Recipe# 42456
Yesterday

 
 by Tarla Dalal
No reviews
The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat ....
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Recipe# 42455
Yesterday

 
 
by Tarla Dalal
No reviews
Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. The ....
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Recipe# 42418
Yesterday

 
 
by Tarla Dalal
No reviews
When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on
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Recipe# 42454
Yesterday

 
 by Tarla Dalal
No reviews
An off-beat idli that’ll delight every diner. Combining crunchy veggies and succulent paneer into a batter of besan and semolina, the Paneer Vegetable Idli is a tasty and handy addition to your cookbook as it’s made with common ingredients and requires no grinding or fermentation. It is essentia ....
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Recipe# 42452
Yesterday

 
 
by Tarla Dalal
No reviews
A breakfast of Fafda served with this Besan Chutney is every Gujarati’s idea of a perfect start to Sunday or any holiday. It may be made at home or bought readymade. Also enjoyed on Holi and other holidays this awesome chutney amazes you with its brilliant flavour and mouth-feel. What makes it u ....
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Recipe# 42451
Yesterday

 
 by Tarla Dalal
No reviews
This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contr ....
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Recipe# 42447
Yesterday

 
 by Tarla Dalal
No reviews
An all-time favourite South Indian curd curry, the Morkuzhambu is marked by its mild tang, creamy mouth feel and rich taste. Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy cocon ....
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Recipe# 42445
Yesterday

 
 
by Tarla Dalal
No reviews
Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel see ....
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Recipe# 42439
19 Feb 18

 
 by Tarla Dalal
No reviews
Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy Rava Bonda, which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures. The rava is soaked in curds, perked up with ingredients like on ....
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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
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