Appetizer
Vegetarian
Vegetable Cutlet: Cutlets made of mixed vegetables with raisins, nuts, herbs and light spices makes this an amazing appetizer or a light snack. This appetizer is the most sneaky way of making kids eat the vegetables, hence a perfect snack for their lunch boxes too.
Paneer Pakora: Paneer (Indian Cheese) dipped into a batter made with lentil flour called, besan, is crunchy on the outside and soft on the inside.
Tapioca Pakora: Tapioca is a starch extracted from the roots of Cassava tree. It is gluten free and nearly protein free. This crunchy and spicy appetizer is eaten hot right out of the pan. It becomes chewy as it gets cold. Fresh heat keeps it crunchy. Perfect for brunch on a weekend or as an accompaniment to a cup of tea on any afternoon.
Gobhi Pakora: Cauliflower florets dipped in a savory batter and deep fried, is crunchy and yummy.
Onion Pakora: This crunchy yet soft savory appetizer is so easy to make and tastes wonderful with a cup of tea on a rainy day sitting on the porch and listening to the sound of the water falling on the roof. It can also be a perfect companion to khichdi or simply enjoy it as a mouthwatering snack.
Aloo Tikki: One of the universally liked street foods of India, it is mashed potato dumpling filled with savory lentils and shallow fried. The crunchy outside and savory inside is best complimented when served hot with sweet and sour tamarind chutney and spicy hot cilantro chutney.
Samosa: Samosas are the most famous appetizer among all Indians. It’s a savory pastry stuffed with a filling of potatoes and spices. Every region of India has its own version and recipe for samosas. The well known ones are of Punjab, who call them Samosa and of Bengal, where people like to call them Singara. Singaras are the smaller version of the samosas with some extra vegetables and spices. Non-Indians too love them in both the ways.
Non-Vegetarian
Deviled Eggs with Spicy Potatoes: Visiually deceptive this appetiser brings in the surprise element to the table. It is a hard boiled egg covered wth spicy mashed potato and deep fried.
Shammi Kebab (chicken, turkey, goat, lamb): Minced meat cooked with spicies and then grilled or shallow fried. A Mughlai dish that has become universal favorite among all.
Tangdi Kebab: Chicken legs marinated in yogurt and spices and then grilled. Best made on an open grill and most enjoyed when eaten right off it.
Chicken Tikka: Boneless chicken cubes marinated in spices and grilled on a skewer. Vegetables are added too at times to keep it visually and health wise interesting.
Chicken 65 : Boneless chicken marinated and then sauteed in curry leaves and mustard seeds. A spicy new variation to the chicken originated from south east state of India, Andhra Pradesh.
Salmon or Tuna Kebab: Kebabs made of shredded salmon. Light and healthy appetiser. Can be made with any boneless fish.
Fish Tikka: White boneless fish lightly marinated in spices and then deep fried. Tender soft fish with a crisp spicy outside.
Fish Fry: River fish marinated in salt and turmeric and deep fried in mustard oil until crisp. This is more like a side dish for the natives of eastern India, specially bengalis. Tastes best right off the heat, hence many a times, it fails to reach the dinner table. Vanishes on the way to the dinning room from the kitchen.
Vegetables
Beautifully prepared, flavorful vegetable dishes are one of the glorious highlights of any meal. In Indian Cuisine, vegetables are thoroughly cooked than is presently in fashion. Neither overcooked, nor warmed-up raw. In Indian cuisine, generally vegetables are well cooked with a little oil or ghee which makes them most digestible and nutritious. Moderate use of spices and herbs in vegetables can bring mind and body in balance.
Aloo Gobhi Masala: Spicy blend of potatoes and cauliflower is most versatile of all dishes enjoyed throughout India. Every region has its version to cook this dish. Originally Aloo Gobhi hails from Punjab, a northern state of India, and has become well known because of its flavor, looks and ease with which it can be made. Enjoy this dish with chappati or rice for dinner or for lunch.
Masala Bhindi: Okra sautéed with onions and spices is an excellent savory side dish with any entrée. This is one dish where okra looses its sliminess to everyone’s surprise. The combination of spices makes it a finger-licking must have on a dinner table.
Pumpkin with Channa Slightly sweet but mostly hot, this dish gets its coarse texture from the black chickpeas and soft mushy body from the pumpkins. The combination of mixed texture and the diverse taste is amazing. Chpped onions, ginger and garlic add to the drama in its taste.
Aloo Dum: Small whole potatoes fried and slow cooked in a medley of spices and yogurt is best enjoyed with any Indian Bread. Simplest and most favorite for any potluck parties.
Cabbage with Peas: A combination of cabbage and peas, a simple dish to be enjoyed along with chappati on any average day. It is mildly spicy with a hint of sweetness, which makes kids eat it without any questions asked.
Vegetable Kofta CurryMixed vegetable dumplings cooked in a spicy sauce.Lauki Kofta Bottle Gourd is a one of the most humble vegetables which has a cooling eefect during summers. Dumplings of Bottle Gourd in a creamy spicy sauce.
Spicy Green Beans Fresh Greeen Beans cooked in a tomato based masala. Usually a dry dish, best enjoyed with any bread.
Aloo Amritsari Tangy spicy potato curry cooked in a tomato based curry infused with curry leaves.
Gobhi 65 Cauliflower florets fried after being marinated and then seasoned with curry leaves and whole spices.
Mixed Vegetable Korma Mixed vegetables cooked in cashew based creamy sauce with a hint of sweetness.
Baingan Bharta Grilled Eggplants minced and then cooked with a masala of made of onion, tomatoes, green chilies, ginger and garlic.
ChenchkiLightly spiced with whole spices and sauteed with little oil, the combination of any vegetable with potatoes is best for a brunch menu.
Chochori: Well cooked and pan fried mixed vegetables. This is a favorite dish of the Eastern India. Usual vegetables in this dish are pumpkins, eggplant, diakon (raddish), carrot, fresh beans and fresh greens. It is best enjoyed with white rice. Chochori is little sweet, a little hot and mighty yummy.
Aloo Poshto: A dry dish of potatoes and poppy seeds, many a times in equal proportion, makes this a heavenly essential for all east Indian natives for a Saturday lunch.
Shukto : A dish invented in the eastern India that matches their capacity of sweetness in taste. It is a vegetable mix in a white sauce made mainly out of ginger, poppy seeds and five spice mix. A simple tempting dish made just to be eaten with white rice.
Bhutta Aloo: In the base of creamy coconut milk and fresh mint the combination of corn and potatoes is mouthwatering. This dish is specially meant for hot summers yet to be served piping hot.Mughali Mushroom: The soft and tender mushrooms come alive with a whole spices and yogurt cooked in mughali style. Add the sweet peas and for a hint of sweetness and color. A wonderful dry dish to complete a meal.
Lentils/Legumes Lentils are the best source of protein for any vegetarian. It is low fat, no cholestrol, good calories, and most energetic food of all. Including lentils in our diet is always a wise decision. It can easily replace any red meat and keeps the calories in check. Indian meal is never complete without the presence of any lentil dish in the menu. These dishes work well with any bread as a soup or with rice as an accompanied side.
Channa Dal Split Chick Peas cooked with whole spices and seasoned with fresh chooped cilantro has an underlying sweetness. Best companion for any kind of bread.
Channa Masala: Chick Peas cooked in a slightly tangy thick curry. This dish can be served as a dry or wet main course. If dry, it’s the best combination with bhatura, another form of deep fried Indian bread. If wet, then its best suitable for any kind of rice.
Dal Makhani: One thing always guarantees to melt the heart of everyone at your table is Dal Makhani. Boy is it good! Makhani is the Hindi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
Pakori KadhiThe dumplings made of ground lentils and then cooked with a sauce made of buttermilk. It is slightly tangy and creamy.
RajmaIt is like the Chili cooked in America but without the meat and with eastern spices. Tastes best with white rice.
Dal TadkaAny kind of lentil cooked and seasoned with ghee and spices.
Toor Dal with vegetablesToor Dal cooked with beans, zuchinni and tomatoes with mild spices. The vegetables are crisp and dal forms the soupy base. Perfect for white hot rice.
SambharLentils cooked with vegetables and seasoned with spices and tamarind. A staple of South Indian cuisine.
PaneerIndian Cheese, also called Cottage Cheese, unlike the cottage cheese that we find in American grocery stores, this cheese traditionally was made at home but now are readily available in any Indian grocery stores. It looks like tofu but tastes so much better. It has a soft texture which when gets immersed into any sauce soaks up the flavor and tastes so much juicier. It is used in savory and sweet dishes alike. Best served when hot and with any bread.
Malai Paneer: Yellow creamy sweet and spicy sauce makes the soft paneer even more delicious and delicate. The fragrance of fenugreek fills the surroundings and makes one to lick the fingers long after the meal is over.
Kadhai Paneer: Rich, thick and rough sauce with tomatoes and bell peppers makes the base for soft delicious paneer in this dish. Traditionally this dish used to be made in an iron wok, called kadhai, hence the name. The aroma and the rustic flavor of this dish is awesome.
Palak Paneer: Saag or the Palak is the Spinach. Paneer with a creamy spinach sauce. This has an underlying sweetness to it. Looks green but is very appetizing. This dish is considered to be the healthiest of all dishes.
Mattar Paneer: The combination of sweet peas and paneer makes this dish one of the healthiest that is enjoyed by even kids. The spicy blend along with a little sweetness makes this dish one of the must during the dinner parties. It is one of the true examples of healthy, quick and tastiest of all food.
Chilli Paneer
Paneer Bhurji
Chicken/Poultry
Chicken Vindaloo: A spicy hot chicken curry with a base of lots of spices, coconut and vinegar influenced by the Portuguese cuisine, vindaloo originated in Goa, the western coast of India. Many Indian restaurants offer it in their menu. Since its original ingredients are coconut vinegar and few other spices which are native to the region, this dish has undergone many versions depending on the cook and his location on this planet. But one thing remains constant, the use of Cloves and Chilies . This curry can be made with any type of meat such as chicken, beef or pork or even with seafood. At times the addition of potatoes adds to the flavor and texture too. In any form with any variation and substitution of ingredients, but keeping the technique of cooking constant makes this dish a favorite among people who love the spicy hot food.
Palak Chicken: Another way of combining the goodness of spinach with likeable chicken. It is not an authentic dish of any part of the country, instead has been invented by the mothers who have deviced another way of making their family eat vegetables. This dish has caught up with the main stream beacuse of its taste and health value.....not very often found.
Butter Chicken:
Chicken Curry: A spicy curry simply made with basic spices with the simplest technique. To be enjoyed with plain white rice. A staple at most non-vegetarian homes.
Kadhai Chicken
Chilli Chicken
Egg Curry
Omlete Curry
Chicken Biryani
Seafood
Malai Curry Prawn
Doi Maach Telapia
Shorshe Maach Salmon in Mustard Sauce
Cod in Red Curry
Fish Curry
Lamb/Goat
Goat Curry with Potatoes
Saag GoshtMinced Lamb with peas: A dish made generally to satisfy a big crowd in a realtively less amount of lamb. Easy recipe yet a crowd pleaser.
Lamb Korma: Lamb cooked in spicy gravy without a single drop of water. Smells heavenly and tastes fingerlicking good. Best accompanied with Naan or a simple chappati.
Goat Biryani: Mutton marinated and cooked with fragrant basmati rice flavored with mint and saffron.
Rice
Plain White Rice: Staple to any cuisine, white rice is known world wide. Indian Basmati Rice has a fragrance that enhances the flavor of the whole meal. Fully cooked each separate grain looks gorgeous and tastes heavenly. The trick is in the method of cooking the rice. Many fail to achieve the perfection.
Plain Brown Rice: Recent movement against bad carbohydrates and for fiber has led to the popularity of brown rice. It takes longer to cook and is chewier than the white rice. It brings out an earthy fragrance that is incomparable. To cook it perfect, many end up undercooking it, resulting in chewier and drier texture. The final product if done properly, is a pure delight for taste buds and beneficial for health.
Jeera Rice
Vegetable Pulao: Aroma of Basmati rice along with the vegetables stir fried in whole spices makes you want to dig in right away. This dish can be accompanied with a simple raita (yogurt with cucumber and light spices) and can become a whole meal. Or can be served along with a curry for your guests.
Vegetable Biryani
Tehri
Khichdi
Roti/Bread
Plain Roti/Chappati: This bread is the staple for any Indian household. This has nothing but whole wheat flour and water. Cooked on open fire, the bread puffs up like magic. A very healthy starch in a meal that also tastes good with any dish anytime.
Missi Roti: Its similar to Chappati except for the addition of certain spices to the flour makes it tastier keeping the health factor constant.
Naan: Naan was introduced by the Mughals in Indian in the 12th century. Since then, this oven baked bread has been enjoyed so much that even now it is the favorite most bread of not only the Indians but also the British and the Americans. Traditionally the baking is done in very hot clay oven called tandoors where the naan is slapped on the inside walls to cook. But at homes, naan can be baked in the regular oven. The technique of making it in front of your guests can simply wow them and the taste will finally floor them.
Garlic Naan: The flavor of garlic with butter slathered on the Naan brings it not only a notch higher in taste but also an inch around the waist. But it’s worth it.
Poori: Puffed up bread that swells up like a balloon when it hits the hot oil, is the favorite among kids and adults alike. The pleasure of getting a fully puffed poori on a plate is indescribable. Very strong memories of my childhood days are the Saturday brunches when we used to look forward to Poori with spicy potato dish. It is served hot preferably before it hits the serving plate.
Masala Poori: A step towards making the Poori even tastier, this bread is spicy and savory and is best enjoyed with any sweet chutney or a simple lightly spiced vegetable dish.
Peas Kachori: Poori stuffed with spicy minced peas, cooked over controlled heat is awesome to taste. Nothing else is required as an accompaniment to this bread. But many prefer to have it with Aloo Dum. They say it’s mandatory because it is the tradition. I don’t argue.
Khasta Kachori: Another step towards making the poori tastier, last longer with longer shelf life and to be eaten as a rich savory snack with Tamarind Chutney. This bread may as well belong in the appetizer or snack section. Made popular from the Western regions of India this Kachori is filled with spicy lentil mix and fried till crisp.
Bhatura: Thicker, bigger and spongier version of Poori, this bread is best enjoyed with Channa Masala, one of the most popular dishes of the entire country but best made by the Northern region. For the lack of a better example, I’ll describe it as what hot dogs are to hot dog buns, Channa Masala is to Bhatura, or vice-versa.
Parantha: Its a flat bread lightly seasoned and lightly fried to make it crisp on top and soft inside. This can be the perfect accompaniment to any curry or vegetable.
Stuffed Parantha: The fried flat bread is many times stuffed with various savory fillings. These can be a meal by itself. Hence either as brunch, light lunch or even a quick dinner, it is a favorite among moms. Most school going children in India bring these in their lunch boxes because it is healthy and delicious. Kids love them because they don’t have to sit around to eat their lunch. The parantha can be rolled up and be eaten while playing soccer!!
The various stuffed paranthas are Aloo (potato) Parantha, Gobhi (cauliflower) Parantha, Paneer (home made cheese) Parantha, Mooli (raddish) Parantha, Papeeta (papaya) Parantha, and Methi (fenugreek leaves) Parantha. There are many more but these are commonly made and most enjoyed. They are spicy and savory. Each different filling gives an entirely different taste and texture to the bread.
Sides
Tomato Chutney with Ginger, Raisins and Dates: Meant as a side dish, the sweetness of this dish makes it a dessert for most people. The texture of dates and raisins in sweet tomato tastes very refreshing. Add to this the slightly roasted and ground spice and the chutney becomes even tastier. Eastern Indian meals must have this dish on their Sunday lunch table.
Sweet and sour Raw Mango Chutney: Season of Raw Mangos simply calls for this relish in a sauce that can simply be licked out of the bowls. It’s a perfect ending to a heavy meal. It not only tastes good but also helps in digestion leaving a good after-taste in your mouth. It is made in many different ways depending upon which region of India is cooking it. I make it the Bengal style.
Plastic Chutney: The name certainly is not appetizing. But instead of the taste, this name signifies the look of the chutney in this case. The main ingredient is the Raw Papaya which when cooks with sugar gives a beautiful translucent look to the dish. The secret ingredient makes it practically shine. Taste is amazing. Yet another side dish from Bengal.
Cilantro and Mint Chutney: This is a savory and tangy chutney meant to be eaten with any appetizer. This chutney enhances the taste of any dish that it is served with. The northern plains have made it popular with their abundance of cilantro and mint production.
Tamarind Chutney: The semi arid conditions of central, south west and west India has contributed towards the production of very good quality tamarind, which has resulted into its popularity in their food. This chutney is one of the ways tamarind is put to good use. The chutney is very tangy and little sweet. An excellent combination with the appetizer/snacks like, samosa, aloo tikki and pakoras. This chutney also stores well for months together.
Sweet Plum Chutney: Plums when in season are very sweet but when not in season, are tart. Many a times they are a combination of sweet and tart. This surprise element of plums makes this chutney a very interesting side dish. It can almost be compared with cranberry chutney of the western cuisine.
Coconut Chutney: A must have dish for most South Indian meals. Of course, the main ingredient is the coconut but with various other additions and combinations of spices, lentils, herbs and nuts, this chutney can transform itself in taste completely. Every household has its own recipe down in South. I make it the traditional way, the same kind that we used to steal from our South Indian friend’s lunchbox while in middle and high school! That taste never left my memory.
Raita: A yogurt based side dish specifically created for stuffed Paranthas and Biryani. Both these main dishes are usually very spicy and heavy in their constitution. Hence they need some balancing which this dish gives. It is served chilled and usually has shredded cucumber and very light spices. There is no single recipe for this dish. Practically anything which can be eaten raw can be added to this to give some character. If not, simple ground spices too can do the trick to make it perfect.
Dessert
Gajar Ka Halwa: This is a very delicious and a very nutritious of all desserts. It’s made of carrots and milk, the two most important ingredients for kids and adults. It takes time and effort to make this dish but its all worth it. A must have winter dessert for the people of North, Central and Western India.
Sooji Halwa: Made with semolina, its one of the quickest desserts of all. It has been associated with religious offering during goddess worship throughout India. Besides being the favorite dessert for Gods, this particular dish has made its way into the hearts and taste buds of children too. The sweet buttery taste of this porridge like dessert can be the perfect ending to a brunch.
Sewai Kheer: Vermicelli pudding in a sweet fragrant creamy base has its origin in Mughal Cuisine. Its popularity has spread due to festivals like Eid which is celebrated by the Muslim section of the Indian society. The non-Muslims too look forward to this festival, if not for anything, then for this particular dessert which is essential in every household during those holidays.
Rice Kheer: This is one of the oldest known desserts of India that has its mention in old scriptures. Rice kheer is essentially a semi-liquid pudding with flavors of cardamom, almonds, cashews and raisins. It is healthy and also considered auspicious. What a Birthday Cake is to the western world, Rice kheer is to India.
Gulab Jamun: Fried balls made of condensed milk powder dipped in aromatic syrup of saffron and cardamom. It’s the favorite with all Indians and non-Indians alike, a staple at any Indian restaurant anywhere in the world. Very few ingredients, easy recipe but tricky technique makes it more desirable for all cooks.
Rasgolla: This is the most delicate of all desserts made of paneer, the homemade Indian Cheese. Primarily a dessert made famous by Eastern India, Bengal and enjoyed by millions all over the country as their most favorite. It is one of the most quickly made with simplest of all ingredients but is trickiest of all to get it perfect. It is essentially the soft cheese balls in light clear syrup. Many a family gatherings end with Rasgolla eating competition.
Rasmalai: Another delicate dessert made primarily with milk hailing from Bengal. The light sweet taste that simply melts in the mouth is the perfect ending to a heavy meal. It is considered one step further than Rasgolla in its method of preparation. It can described as soft cheese balls in light fragrant milky syrup.
Sandesh: Soft small dumplings made with paneer with light sweetness that melts in the mouth. It is a special dessert of Bengal with the most beautiful fragrance of cardamom and saffron. These are always individually shaped with beautiful molds of extraordinary designs, a true work of art for the eyes and most delicious for the tongue.
Peda: This is similar to Sandesh in looks and method of preparation but differ in taste because of the main ingredient. This is made with condensed milk solids. No one visits the temple without an offering of pedas for God. Hence, at times it is jokingly referred as a ‘bribe’. For billions of people over centuries, this form of ‘bribe’ has definitely worked well. The secret is in the taste. Even the Gods love it.
Besan Ladoo: Sweet ground lentil balls cooked with clarified butter and cardamom among few other things. This dessert substitute for a snack too. Besan ladoo can be compared in its significance to the cookies of the western world. Extremely yummy.
Coconut Ladoo: Chewy and sweet taste of coconuts in a ball. It’s a dry dessert, hence enjoyed like the way cookies are enjoyed. A very quick method to cook makes it ever present in most household.
Nankhatai: It’s a soft, crunchy and a little chewy eggless cookie. Originally brought in by the Mughals to India, but now every Indian bakery has it in its stock. A good snack with tea or coffee or simply for on the go.
Shakkarpara: Very commonly made during all festivities all over the northern and western India, it originated to be taken on long journeys as a dessert or a snack. It is made of flour and coated with sugar solids. Irresistible while on the kitchen counter hence not meant for someone trying to loose weight. No one can eat just one.
Balushahi: Looks similar to donuts but made in a way that it can be stored for months. Balushahi and Shakkarpara have been known to always co-exist because they are made with similar ingredients and serve the same purpose. The difference is in their shape, size and time to cook. Hence the taste is bound to be different, only if little.
Gujjia: A must have goodie during the festival of colors, Holi all over the country. Shaped like a Calzone but much smaller in size and stuffed with sweet mix of various delicate ingredients. It is crisp and chewy yet juicy enough to get your tongue rolling all over the lips to lick off all the goodness of gujjia.
Vegetarian
Vegetable Cutlet: Cutlets made of mixed vegetables with raisins, nuts, herbs and light spices makes this an amazing appetizer or a light snack. This appetizer is the most sneaky way of making kids eat the vegetables, hence a perfect snack for their lunch boxes too.
Paneer Pakora: Paneer (Indian Cheese) dipped into a batter made with lentil flour called, besan, is crunchy on the outside and soft on the inside.
Tapioca Pakora: Tapioca is a starch extracted from the roots of Cassava tree. It is gluten free and nearly protein free. This crunchy and spicy appetizer is eaten hot right out of the pan. It becomes chewy as it gets cold. Fresh heat keeps it crunchy. Perfect for brunch on a weekend or as an accompaniment to a cup of tea on any afternoon.
Gobhi Pakora: Cauliflower florets dipped in a savory batter and deep fried, is crunchy and yummy.
Onion Pakora: This crunchy yet soft savory appetizer is so easy to make and tastes wonderful with a cup of tea on a rainy day sitting on the porch and listening to the sound of the water falling on the roof. It can also be a perfect companion to khichdi or simply enjoy it as a mouthwatering snack.
Aloo Tikki: One of the universally liked street foods of India, it is mashed potato dumpling filled with savory lentils and shallow fried. The crunchy outside and savory inside is best complimented when served hot with sweet and sour tamarind chutney and spicy hot cilantro chutney.
Samosa: Samosas are the most famous appetizer among all Indians. It’s a savory pastry stuffed with a filling of potatoes and spices. Every region of India has its own version and recipe for samosas. The well known ones are of Punjab, who call them Samosa and of Bengal, where people like to call them Singara. Singaras are the smaller version of the samosas with some extra vegetables and spices. Non-Indians too love them in both the ways.
Non-Vegetarian
Deviled Eggs with Spicy Potatoes: Visiually deceptive this appetiser brings in the surprise element to the table. It is a hard boiled egg covered wth spicy mashed potato and deep fried.
Shammi Kebab (chicken, turkey, goat, lamb): Minced meat cooked with spicies and then grilled or shallow fried. A Mughlai dish that has become universal favorite among all.
Tangdi Kebab: Chicken legs marinated in yogurt and spices and then grilled. Best made on an open grill and most enjoyed when eaten right off it.
Chicken Tikka: Boneless chicken cubes marinated in spices and grilled on a skewer. Vegetables are added too at times to keep it visually and health wise interesting.
Chicken 65 : Boneless chicken marinated and then sauteed in curry leaves and mustard seeds. A spicy new variation to the chicken originated from south east state of India, Andhra Pradesh.
Salmon or Tuna Kebab: Kebabs made of shredded salmon. Light and healthy appetiser. Can be made with any boneless fish.
Fish Tikka: White boneless fish lightly marinated in spices and then deep fried. Tender soft fish with a crisp spicy outside.
Fish Fry: River fish marinated in salt and turmeric and deep fried in mustard oil until crisp. This is more like a side dish for the natives of eastern India, specially bengalis. Tastes best right off the heat, hence many a times, it fails to reach the dinner table. Vanishes on the way to the dinning room from the kitchen.
Vegetables
Beautifully prepared, flavorful vegetable dishes are one of the glorious highlights of any meal. In Indian Cuisine, vegetables are thoroughly cooked than is presently in fashion. Neither overcooked, nor warmed-up raw. In Indian cuisine, generally vegetables are well cooked with a little oil or ghee which makes them most digestible and nutritious. Moderate use of spices and herbs in vegetables can bring mind and body in balance.
Aloo Gobhi Masala: Spicy blend of potatoes and cauliflower is most versatile of all dishes enjoyed throughout India. Every region has its version to cook this dish. Originally Aloo Gobhi hails from Punjab, a northern state of India, and has become well known because of its flavor, looks and ease with which it can be made. Enjoy this dish with chappati or rice for dinner or for lunch.
Masala Bhindi: Okra sautéed with onions and spices is an excellent savory side dish with any entrée. This is one dish where okra looses its sliminess to everyone’s surprise. The combination of spices makes it a finger-licking must have on a dinner table.
Pumpkin with Channa Slightly sweet but mostly hot, this dish gets its coarse texture from the black chickpeas and soft mushy body from the pumpkins. The combination of mixed texture and the diverse taste is amazing. Chpped onions, ginger and garlic add to the drama in its taste.
Aloo Dum: Small whole potatoes fried and slow cooked in a medley of spices and yogurt is best enjoyed with any Indian Bread. Simplest and most favorite for any potluck parties.
Cabbage with Peas: A combination of cabbage and peas, a simple dish to be enjoyed along with chappati on any average day. It is mildly spicy with a hint of sweetness, which makes kids eat it without any questions asked.
Vegetable Kofta CurryMixed vegetable dumplings cooked in a spicy sauce.Lauki Kofta Bottle Gourd is a one of the most humble vegetables which has a cooling eefect during summers. Dumplings of Bottle Gourd in a creamy spicy sauce.
Spicy Green Beans Fresh Greeen Beans cooked in a tomato based masala. Usually a dry dish, best enjoyed with any bread.
Aloo Amritsari Tangy spicy potato curry cooked in a tomato based curry infused with curry leaves.
Gobhi 65 Cauliflower florets fried after being marinated and then seasoned with curry leaves and whole spices.
Mixed Vegetable Korma Mixed vegetables cooked in cashew based creamy sauce with a hint of sweetness.
Baingan Bharta Grilled Eggplants minced and then cooked with a masala of made of onion, tomatoes, green chilies, ginger and garlic.
ChenchkiLightly spiced with whole spices and sauteed with little oil, the combination of any vegetable with potatoes is best for a brunch menu.
Chochori: Well cooked and pan fried mixed vegetables. This is a favorite dish of the Eastern India. Usual vegetables in this dish are pumpkins, eggplant, diakon (raddish), carrot, fresh beans and fresh greens. It is best enjoyed with white rice. Chochori is little sweet, a little hot and mighty yummy.
Aloo Poshto: A dry dish of potatoes and poppy seeds, many a times in equal proportion, makes this a heavenly essential for all east Indian natives for a Saturday lunch.
Shukto : A dish invented in the eastern India that matches their capacity of sweetness in taste. It is a vegetable mix in a white sauce made mainly out of ginger, poppy seeds and five spice mix. A simple tempting dish made just to be eaten with white rice.
Bhutta Aloo: In the base of creamy coconut milk and fresh mint the combination of corn and potatoes is mouthwatering. This dish is specially meant for hot summers yet to be served piping hot.Mughali Mushroom: The soft and tender mushrooms come alive with a whole spices and yogurt cooked in mughali style. Add the sweet peas and for a hint of sweetness and color. A wonderful dry dish to complete a meal.
Lentils/Legumes Lentils are the best source of protein for any vegetarian. It is low fat, no cholestrol, good calories, and most energetic food of all. Including lentils in our diet is always a wise decision. It can easily replace any red meat and keeps the calories in check. Indian meal is never complete without the presence of any lentil dish in the menu. These dishes work well with any bread as a soup or with rice as an accompanied side.
Channa Dal Split Chick Peas cooked with whole spices and seasoned with fresh chooped cilantro has an underlying sweetness. Best companion for any kind of bread.
Channa Masala: Chick Peas cooked in a slightly tangy thick curry. This dish can be served as a dry or wet main course. If dry, it’s the best combination with bhatura, another form of deep fried Indian bread. If wet, then its best suitable for any kind of rice.
Dal Makhani: One thing always guarantees to melt the heart of everyone at your table is Dal Makhani. Boy is it good! Makhani is the Hindi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
Pakori KadhiThe dumplings made of ground lentils and then cooked with a sauce made of buttermilk. It is slightly tangy and creamy.
RajmaIt is like the Chili cooked in America but without the meat and with eastern spices. Tastes best with white rice.
Dal TadkaAny kind of lentil cooked and seasoned with ghee and spices.
Toor Dal with vegetablesToor Dal cooked with beans, zuchinni and tomatoes with mild spices. The vegetables are crisp and dal forms the soupy base. Perfect for white hot rice.
SambharLentils cooked with vegetables and seasoned with spices and tamarind. A staple of South Indian cuisine.
PaneerIndian Cheese, also called Cottage Cheese, unlike the cottage cheese that we find in American grocery stores, this cheese traditionally was made at home but now are readily available in any Indian grocery stores. It looks like tofu but tastes so much better. It has a soft texture which when gets immersed into any sauce soaks up the flavor and tastes so much juicier. It is used in savory and sweet dishes alike. Best served when hot and with any bread.
Malai Paneer: Yellow creamy sweet and spicy sauce makes the soft paneer even more delicious and delicate. The fragrance of fenugreek fills the surroundings and makes one to lick the fingers long after the meal is over.
Kadhai Paneer: Rich, thick and rough sauce with tomatoes and bell peppers makes the base for soft delicious paneer in this dish. Traditionally this dish used to be made in an iron wok, called kadhai, hence the name. The aroma and the rustic flavor of this dish is awesome.
Palak Paneer: Saag or the Palak is the Spinach. Paneer with a creamy spinach sauce. This has an underlying sweetness to it. Looks green but is very appetizing. This dish is considered to be the healthiest of all dishes.
Mattar Paneer: The combination of sweet peas and paneer makes this dish one of the healthiest that is enjoyed by even kids. The spicy blend along with a little sweetness makes this dish one of the must during the dinner parties. It is one of the true examples of healthy, quick and tastiest of all food.
Chilli Paneer
Paneer Bhurji
Chicken/Poultry
Chicken Vindaloo: A spicy hot chicken curry with a base of lots of spices, coconut and vinegar influenced by the Portuguese cuisine, vindaloo originated in Goa, the western coast of India. Many Indian restaurants offer it in their menu. Since its original ingredients are coconut vinegar and few other spices which are native to the region, this dish has undergone many versions depending on the cook and his location on this planet. But one thing remains constant, the use of Cloves and Chilies . This curry can be made with any type of meat such as chicken, beef or pork or even with seafood. At times the addition of potatoes adds to the flavor and texture too. In any form with any variation and substitution of ingredients, but keeping the technique of cooking constant makes this dish a favorite among people who love the spicy hot food.
Palak Chicken: Another way of combining the goodness of spinach with likeable chicken. It is not an authentic dish of any part of the country, instead has been invented by the mothers who have deviced another way of making their family eat vegetables. This dish has caught up with the main stream beacuse of its taste and health value.....not very often found.
Butter Chicken:
Chicken Curry: A spicy curry simply made with basic spices with the simplest technique. To be enjoyed with plain white rice. A staple at most non-vegetarian homes.
Kadhai Chicken
Chilli Chicken
Egg Curry
Omlete Curry
Chicken Biryani
Seafood
Malai Curry Prawn
Doi Maach Telapia
Shorshe Maach Salmon in Mustard Sauce
Cod in Red Curry
Fish Curry
Lamb/Goat
Goat Curry with Potatoes
Saag GoshtMinced Lamb with peas: A dish made generally to satisfy a big crowd in a realtively less amount of lamb. Easy recipe yet a crowd pleaser.
Lamb Korma: Lamb cooked in spicy gravy without a single drop of water. Smells heavenly and tastes fingerlicking good. Best accompanied with Naan or a simple chappati.
Goat Biryani: Mutton marinated and cooked with fragrant basmati rice flavored with mint and saffron.
Rice
Plain White Rice: Staple to any cuisine, white rice is known world wide. Indian Basmati Rice has a fragrance that enhances the flavor of the whole meal. Fully cooked each separate grain looks gorgeous and tastes heavenly. The trick is in the method of cooking the rice. Many fail to achieve the perfection.
Plain Brown Rice: Recent movement against bad carbohydrates and for fiber has led to the popularity of brown rice. It takes longer to cook and is chewier than the white rice. It brings out an earthy fragrance that is incomparable. To cook it perfect, many end up undercooking it, resulting in chewier and drier texture. The final product if done properly, is a pure delight for taste buds and beneficial for health.
Jeera Rice
Vegetable Pulao: Aroma of Basmati rice along with the vegetables stir fried in whole spices makes you want to dig in right away. This dish can be accompanied with a simple raita (yogurt with cucumber and light spices) and can become a whole meal. Or can be served along with a curry for your guests.
Vegetable Biryani
Tehri
Khichdi
Roti/Bread
Plain Roti/Chappati: This bread is the staple for any Indian household. This has nothing but whole wheat flour and water. Cooked on open fire, the bread puffs up like magic. A very healthy starch in a meal that also tastes good with any dish anytime.
Missi Roti: Its similar to Chappati except for the addition of certain spices to the flour makes it tastier keeping the health factor constant.
Naan: Naan was introduced by the Mughals in Indian in the 12th century. Since then, this oven baked bread has been enjoyed so much that even now it is the favorite most bread of not only the Indians but also the British and the Americans. Traditionally the baking is done in very hot clay oven called tandoors where the naan is slapped on the inside walls to cook. But at homes, naan can be baked in the regular oven. The technique of making it in front of your guests can simply wow them and the taste will finally floor them.
Garlic Naan: The flavor of garlic with butter slathered on the Naan brings it not only a notch higher in taste but also an inch around the waist. But it’s worth it.
Poori: Puffed up bread that swells up like a balloon when it hits the hot oil, is the favorite among kids and adults alike. The pleasure of getting a fully puffed poori on a plate is indescribable. Very strong memories of my childhood days are the Saturday brunches when we used to look forward to Poori with spicy potato dish. It is served hot preferably before it hits the serving plate.
Masala Poori: A step towards making the Poori even tastier, this bread is spicy and savory and is best enjoyed with any sweet chutney or a simple lightly spiced vegetable dish.
Peas Kachori: Poori stuffed with spicy minced peas, cooked over controlled heat is awesome to taste. Nothing else is required as an accompaniment to this bread. But many prefer to have it with Aloo Dum. They say it’s mandatory because it is the tradition. I don’t argue.
Khasta Kachori: Another step towards making the poori tastier, last longer with longer shelf life and to be eaten as a rich savory snack with Tamarind Chutney. This bread may as well belong in the appetizer or snack section. Made popular from the Western regions of India this Kachori is filled with spicy lentil mix and fried till crisp.
Bhatura: Thicker, bigger and spongier version of Poori, this bread is best enjoyed with Channa Masala, one of the most popular dishes of the entire country but best made by the Northern region. For the lack of a better example, I’ll describe it as what hot dogs are to hot dog buns, Channa Masala is to Bhatura, or vice-versa.
Parantha: Its a flat bread lightly seasoned and lightly fried to make it crisp on top and soft inside. This can be the perfect accompaniment to any curry or vegetable.
Stuffed Parantha: The fried flat bread is many times stuffed with various savory fillings. These can be a meal by itself. Hence either as brunch, light lunch or even a quick dinner, it is a favorite among moms. Most school going children in India bring these in their lunch boxes because it is healthy and delicious. Kids love them because they don’t have to sit around to eat their lunch. The parantha can be rolled up and be eaten while playing soccer!!
The various stuffed paranthas are Aloo (potato) Parantha, Gobhi (cauliflower) Parantha, Paneer (home made cheese) Parantha, Mooli (raddish) Parantha, Papeeta (papaya) Parantha, and Methi (fenugreek leaves) Parantha. There are many more but these are commonly made and most enjoyed. They are spicy and savory. Each different filling gives an entirely different taste and texture to the bread.
Sides
Tomato Chutney with Ginger, Raisins and Dates: Meant as a side dish, the sweetness of this dish makes it a dessert for most people. The texture of dates and raisins in sweet tomato tastes very refreshing. Add to this the slightly roasted and ground spice and the chutney becomes even tastier. Eastern Indian meals must have this dish on their Sunday lunch table.
Sweet and sour Raw Mango Chutney: Season of Raw Mangos simply calls for this relish in a sauce that can simply be licked out of the bowls. It’s a perfect ending to a heavy meal. It not only tastes good but also helps in digestion leaving a good after-taste in your mouth. It is made in many different ways depending upon which region of India is cooking it. I make it the Bengal style.
Plastic Chutney: The name certainly is not appetizing. But instead of the taste, this name signifies the look of the chutney in this case. The main ingredient is the Raw Papaya which when cooks with sugar gives a beautiful translucent look to the dish. The secret ingredient makes it practically shine. Taste is amazing. Yet another side dish from Bengal.
Cilantro and Mint Chutney: This is a savory and tangy chutney meant to be eaten with any appetizer. This chutney enhances the taste of any dish that it is served with. The northern plains have made it popular with their abundance of cilantro and mint production.
Tamarind Chutney: The semi arid conditions of central, south west and west India has contributed towards the production of very good quality tamarind, which has resulted into its popularity in their food. This chutney is one of the ways tamarind is put to good use. The chutney is very tangy and little sweet. An excellent combination with the appetizer/snacks like, samosa, aloo tikki and pakoras. This chutney also stores well for months together.
Sweet Plum Chutney: Plums when in season are very sweet but when not in season, are tart. Many a times they are a combination of sweet and tart. This surprise element of plums makes this chutney a very interesting side dish. It can almost be compared with cranberry chutney of the western cuisine.
Coconut Chutney: A must have dish for most South Indian meals. Of course, the main ingredient is the coconut but with various other additions and combinations of spices, lentils, herbs and nuts, this chutney can transform itself in taste completely. Every household has its own recipe down in South. I make it the traditional way, the same kind that we used to steal from our South Indian friend’s lunchbox while in middle and high school! That taste never left my memory.
Raita: A yogurt based side dish specifically created for stuffed Paranthas and Biryani. Both these main dishes are usually very spicy and heavy in their constitution. Hence they need some balancing which this dish gives. It is served chilled and usually has shredded cucumber and very light spices. There is no single recipe for this dish. Practically anything which can be eaten raw can be added to this to give some character. If not, simple ground spices too can do the trick to make it perfect.
Dessert
Gajar Ka Halwa: This is a very delicious and a very nutritious of all desserts. It’s made of carrots and milk, the two most important ingredients for kids and adults. It takes time and effort to make this dish but its all worth it. A must have winter dessert for the people of North, Central and Western India.
Sooji Halwa: Made with semolina, its one of the quickest desserts of all. It has been associated with religious offering during goddess worship throughout India. Besides being the favorite dessert for Gods, this particular dish has made its way into the hearts and taste buds of children too. The sweet buttery taste of this porridge like dessert can be the perfect ending to a brunch.
Sewai Kheer: Vermicelli pudding in a sweet fragrant creamy base has its origin in Mughal Cuisine. Its popularity has spread due to festivals like Eid which is celebrated by the Muslim section of the Indian society. The non-Muslims too look forward to this festival, if not for anything, then for this particular dessert which is essential in every household during those holidays.
Rice Kheer: This is one of the oldest known desserts of India that has its mention in old scriptures. Rice kheer is essentially a semi-liquid pudding with flavors of cardamom, almonds, cashews and raisins. It is healthy and also considered auspicious. What a Birthday Cake is to the western world, Rice kheer is to India.
Gulab Jamun: Fried balls made of condensed milk powder dipped in aromatic syrup of saffron and cardamom. It’s the favorite with all Indians and non-Indians alike, a staple at any Indian restaurant anywhere in the world. Very few ingredients, easy recipe but tricky technique makes it more desirable for all cooks.
Rasgolla: This is the most delicate of all desserts made of paneer, the homemade Indian Cheese. Primarily a dessert made famous by Eastern India, Bengal and enjoyed by millions all over the country as their most favorite. It is one of the most quickly made with simplest of all ingredients but is trickiest of all to get it perfect. It is essentially the soft cheese balls in light clear syrup. Many a family gatherings end with Rasgolla eating competition.
Rasmalai: Another delicate dessert made primarily with milk hailing from Bengal. The light sweet taste that simply melts in the mouth is the perfect ending to a heavy meal. It is considered one step further than Rasgolla in its method of preparation. It can described as soft cheese balls in light fragrant milky syrup.
Sandesh: Soft small dumplings made with paneer with light sweetness that melts in the mouth. It is a special dessert of Bengal with the most beautiful fragrance of cardamom and saffron. These are always individually shaped with beautiful molds of extraordinary designs, a true work of art for the eyes and most delicious for the tongue.
Peda: This is similar to Sandesh in looks and method of preparation but differ in taste because of the main ingredient. This is made with condensed milk solids. No one visits the temple without an offering of pedas for God. Hence, at times it is jokingly referred as a ‘bribe’. For billions of people over centuries, this form of ‘bribe’ has definitely worked well. The secret is in the taste. Even the Gods love it.
Besan Ladoo: Sweet ground lentil balls cooked with clarified butter and cardamom among few other things. This dessert substitute for a snack too. Besan ladoo can be compared in its significance to the cookies of the western world. Extremely yummy.
Coconut Ladoo: Chewy and sweet taste of coconuts in a ball. It’s a dry dessert, hence enjoyed like the way cookies are enjoyed. A very quick method to cook makes it ever present in most household.
Nankhatai: It’s a soft, crunchy and a little chewy eggless cookie. Originally brought in by the Mughals to India, but now every Indian bakery has it in its stock. A good snack with tea or coffee or simply for on the go.
Shakkarpara: Very commonly made during all festivities all over the northern and western India, it originated to be taken on long journeys as a dessert or a snack. It is made of flour and coated with sugar solids. Irresistible while on the kitchen counter hence not meant for someone trying to loose weight. No one can eat just one.
Balushahi: Looks similar to donuts but made in a way that it can be stored for months. Balushahi and Shakkarpara have been known to always co-exist because they are made with similar ingredients and serve the same purpose. The difference is in their shape, size and time to cook. Hence the taste is bound to be different, only if little.
Gujjia: A must have goodie during the festival of colors, Holi all over the country. Shaped like a Calzone but much smaller in size and stuffed with sweet mix of various delicate ingredients. It is crisp and chewy yet juicy enough to get your tongue rolling all over the lips to lick off all the goodness of gujjia.
