18 Best Indian Recipes To Try At Home

Wiki Article

# 1.Veg Crispy Recipe
Ingredients:
- Mixed vegetables (carrots, capsicum, beans) - 1 cup, thinly sliced
- All-purpose flour - 1/2 cup
- Cornstarch - 1/4 cup
- Ginger-garlic paste - 1 tbsp
- Soy sauce - 1 tbsp
- Red chili powder - 1 tsp
- Salt to taste
- Oil for frying
- Spring onions - for garnish

Instructions:
1. In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, red chili powder, and salt. Add water to make a thick batter.
2. Heat oil in a pan for frying.
3. Dip the thinly sliced vegetables into the batter and deep fry until golden brown.
4. Garnish with chopped spring onions and serve hot.

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# 2. Sprouts Curry Recipe

Ingredients:
- Mixed sprouts - 1 cup
- Onion - 1, finely chopped
- Tomato - 1, chopped
- Ginger-garlic paste - 1 tbsp
- Green chilies - 2, slit
- Turmeric powder - 1/2 tsp
- Garam masala - 1 tsp
- Coriander powder - 1 tbsp
- Cumin seeds - 1 tsp
- Oil - 2 tbsp
- Salt to taste
- Fresh coriander leaves - for garnish

Instructions:
1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies, sauté for a minute.
3. Add chopped tomatoes, turmeric powder, garam masala, and coriander powder. Cook until oil separates.
4. Add mixed sprouts, salt, and water. Cover and simmer until sprouts are cooked.
5. Garnish with fresh coriander leaves and serve hot.

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# 3. Shahi Paneer Recipe

Ingredients:
- Paneer (cottage cheese) - 200g, cubed
- Cashew nuts - 1/4 cup, soaked
- Poppy seeds - 1 tbsp, soaked
- Melon seeds - 1 tbsp, soaked
- Onion - 1, finely chopped
- Tomato - 2, chopped
- Ginger-garlic paste - 1 tbsp
- Cream - 2 tbsp
- Ghee (clarified butter) - 2 tbsp
- Garam masala - 1 tsp
- Cardamom powder - 1/2 tsp
- Salt to taste
- Fresh coriander leaves - for garnish

Instructions:
1. Grind soaked cashew nuts, poppy seeds, and melon seeds into a smooth paste.
2. Heat ghee in a pan, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and chopped tomatoes. Cook until tomatoes are soft.
4. Add the cashew-poppy-melon paste and cook for a few minutes.
5. Add cream, garam masala, cardamom powder, and salt. Cook until the mixture thickens.
6. Add paneer cubes and simmer for a few minutes.
7. Garnish with fresh coriander leaves and serve hot.

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4.Paneer Paratha Recipe
Ingredients:

Whole wheat flour - 2 cups
Paneer (cottage cheese) - 200g, crumbled
Green chilies - 2, finely chopped
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - a handful, chopped
Salt to taste
Ghee (clarified butter) - for cooking
Instructions:

For the dough, mix whole wheat flour with water and knead into a smooth, pliable dough. Set aside for 30 minutes.
In a bowl, combine crumbled paneer, green chilies, cumin powder, garam masala, coriander leaves, and salt. Mix well.
Divide the dough into small balls and roll them out into discs.
Place a portion of the paneer mixture in the center of each disc and fold the edges to seal.
Roll out the stuffed dough gently into a paratha.
Heat a tawa or griddle and cook the paratha with ghee until golden brown on both sides.

5. Paneer Makhani Recipe
Ingredients:

Paneer (cottage cheese) - 200g, cubed
Tomato - 2, chopped
Cashew nuts - 10-12, soaked
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Cream - 2 tbsp
Ghee (clarified butter) - 2 tbsp
Red chili powder - 1 tsp
Garam masala - 1/2 tsp
Kasuri methi (dried fenugreek leaves) - 1 tsp
Salt to taste
Fresh coriander leaves - for garnish
Instructions:

Grind soaked cashew nuts and tomatoes into a smooth paste.
Heat ghee in a pan, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and the tomato-cashew paste. Cook until oil separates.
Add red chili powder, garam masala, and salt. Cook for a few more minutes.
Add cream and paneer cubes. Simmer for a few minutes.
Crush kasuri methi between your palms and sprinkle over the dish.
Garnish with fresh coriander leaves and serve hot.

6. Paneer Ki Sabji Recipe
Ingredients:

Paneer (cottage cheese) - 200g, cubed
Tomato - 2, chopped
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Green chilies - 2, slit
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Fresh coriander leaves - for garnish
Salt to taste
Oil - 2 tbsp
Instructions:

Heat oil in a pan, add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté for a minute.
Add chopped tomatoes, turmeric powder, coriander powder, garam masala, and salt. Cook until oil separates.
Add paneer cubes and simmer for a few minutes.
Garnish with fresh coriander leaves and serve hot.

7. Nylon Khaman Dhokla Recipe
Ingredients:

Gram flour (besan) - 1 cup
Semolina (rava) - 2 tbsp
Curd - 1/4 cup
Ginger-green chili paste - 1 tsp
Lemon juice - 1 tbsp
Eno fruit salt - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Fresh coriander leaves - for garnish
Grated coconut - for garnish
Salt to taste
Instructions:

In a bowl, mix gram flour, semolina, curd, ginger-green chili paste, lemon juice, and salt to make a smooth batter.
Grease a steaming plate and pour the batter into it.
Steam the batter for about 15-20 minutes until a toothpick comes out clean.
Cut into squares or diamonds.
Heat oil in a small pan and add mustard seeds. Once they splutter, add curry leaves and pour the tempering over the dhokla.
Garnish with fresh coriander leaves and grated coconut.

8. Moringa Leaves Dal Recipe
Ingredients:

Toor dal (split pigeon peas) - 1/2 cup
Moringa leaves - 1 cup, cleaned and chopped
Tomato - 1, chopped
Onion - 1, finely chopped
Green chilies - 2, slit
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida (hing) - a pinch
Curry leaves - a few
Oil - 2 tbsp
Salt to taste
Instructions:

Pressure cook toor dal with water until soft and mashable.
In a separate pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
Add chopped onions and sauté until golden brown.
Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are soft.
Add moringa leaves and cook for a few minutes.
Add the cooked dal and salt. Simmer for a few more minutes.

9. Methi Dal Recipe
Ingredients:

Moong dal (split yellow lentils) - 1/2 cup
Fenugreek leaves (methi) - 1 cup, cleaned and chopped
Tomato - 1, chopped
Onion - 1, finely chopped
Green chilies - 2, slit
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida (hing) - a pinch
Curry leaves - a few
Oil - 2 tbsp
Salt to taste
Instructions:

Pressure cook moong dal with water until soft and mashable.
In a separate pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
Add chopped onions and sauté until golden brown.
Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are soft.
Add fenugreek leaves and cook for a few minutes.
Add the cooked dal and salt. Simmer for a few more minutes.

10.Masala Khichdi Recipe
Ingredients:

Rice - 1/2 cup
Moong dal (split yellow lentils) - 1/4 cup
Mixed vegetables (carrots, peas, beans) - 1/2 cup, chopped
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Green chilies - 2, slit
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee (clarified butter) - 2 tbsp
Fresh coriander leaves - for garnish
Salt to taste
Instructions:

Wash rice and moong dal together and soak for 30 minutes.
Heat ghee in a pressure cooker, add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté for a minute.
Add mixed vegetables, turmeric powder, and garam masala. Cook for a few minutes.
Drain the soaked rice and dal, and add them to the cooker. Mix well.
Add water (about 2 cups), salt, and pressure cook until done.
Garnish with fresh coriander leaves.

11.Khasta Kachori Recipe
Ingredients:
For the Outer Covering:

All-purpose flour - 1 cup
Ghee (clarified butter) - 2 tbsp
Water - as needed
Salt - a pinch
For the Filling:

Moong dal (split yellow lentils) - 1/2 cup
Urad dal (black gram) - 1 tbsp
Asafoetida (hing) - a pinch
Fennel seeds - 1 tsp
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur (dry mango) powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Instructions:

For the outer covering, mix flour, ghee, and a pinch of salt. Add water gradually to form a stiff dough. Set aside.
For the filling, soak moong dal and urad dal for 4 hours. Grind them coarsely.
Heat oil in a pan, add asafoetida, fennel seeds, and the ground dal mixture. Cook until the mixture turns golden brown.
Add red chili powder, garam masala, amchur powder, and salt. Mix well and let it cool.
Divide the dough into small balls and roll them out into discs. Place a portion of the filling in the center and seal the edges.
Deep fry the kachoris until golden brown and crispy.

12. Gobi Paratha Recipe
Ingredients:

Whole wheat flour - 2 cups
Cauliflower (gobi) - 1 cup, grated
Green chilies - 2, finely chopped
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - a handful, chopped
Salt to taste
Ghee (clarified butter) - for cooking
Instructions:

For the dough, mix whole wheat flour with water and knead into a smooth, pliable dough. Set aside for 30 minutes.
Mix grated cauliflower, green chilies, cumin powder, garam masala, coriander leaves, and salt.
Divide the dough and filling into small portions.
Roll out the dough, place a portion of the filling, and seal the edges.
Cook the paratha on a hot tawa or griddle with ghee until golden brown.

13. Dal Vada Recipe
Ingredients:

Chana dal (split chickpeas) - 1 cup, soaked
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Ginger - 1-inch piece, grated
Curry leaves - a few, chopped
Coriander leaves - a handful, chopped
Fennel seeds - 1 tsp
Oil - for frying
Salt to taste
Instructions:

Grind soaked chana dal into a coarse paste without adding water.
Mix chopped onions, green chilies, ginger, curry leaves, coriander leaves, and fennel seeds with the dal paste.
Heat oil in a deep pan for frying.
Take small portions of the mixture and shape them into small discs or vadas.
Fry until golden brown and crisp.

14.Dal Dhokli Recipe
Ingredients:
For the Dhokli:

Whole wheat flour - 1 cup
Gram flour (besan) - 2 tbsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Asafoetida (hing) - a pinch
Salt to taste
Water - as needed
For the Dal:

Toor dal (split pigeon peas) - 1/2 cup
Tomato - 1, chopped
Onion - 1, finely chopped
Green chilies - 2, slit
Ginger-garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida (hing) - a pinch
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Fresh coriander leaves - for garnish
Lemon juice - for garnish
Instructions:

For the dhokli, mix whole wheat flour, gram flour, turmeric powder, red chili powder, asafoetida, and salt. Add water to make a soft dough. Roll out into thin discs and cut into diamond shapes.
Pressure cook toor dal with water until soft and mashable.
In a separate pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and green chilies.
Add chopped onions and sauté until golden brown. Add ginger-garlic paste and chopped tomatoes. Cook until tomatoes are soft.
Add turmeric powder, garam masala, and salt. Cook for a few more minutes.
Add the cooked toor dal and let it simmer.
Drop the prepared dhokli into the dal and cook until the dhokli is cooked through.
Garnish with fresh coriander leaves and a squeeze of lemon juice.

15. Chole Bhature Recipe
Ingredients:
For the Chole:

Chickpeas (chole) - 1 cup, soaked
Onion - 1, finely chopped
Tomato - 1, chopped
Ginger-garlic paste - 1 tbsp
Green chilies - 2, slit
Chole masala - 1 tbsp
Cumin seeds - 1 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Garam masala - 1/2 tsp
Amchur (dry mango) powder - 1/2 tsp
Oil - 2 tbsp
Fresh coriander leaves - for garnish
Lemon wedges - for garnish
Salt to taste
For the Bhature:

All-purpose flour - 2 cups
Yogurt - 1/4 cup
Baking soda - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Oil - for frying
Instructions:

Pressure cook chickpeas with water until soft.
In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until tomatoes are soft.
Add chole masala, coriander powder, red chili powder, garam masala, amchur powder, and salt. Cook for a few more minutes.
Add the cooked chickpeas and simmer.
For the bhature, mix all-purpose flour, yogurt, baking soda, sugar, and salt. Knead into a soft dough and let it rest for 2 hours.
Divide the dough into small balls and roll them out into discs.
Heat oil in a deep pan and fry the bhature until golden brown.

16. Aloo Puri Recipe
Ingredients:
For the Aloo Sabji:

Potatoes (aloo) - 3, boiled and mashed
Onion - 1, finely chopped
Tomato - 1, chopped
Ginger-garlic paste - 1 tbsp
Green chilies - 2, slit
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - a handful, chopped
Oil - 2 tbsp
Salt to taste
For the Puri:

Whole wheat flour - 2 cups
Water - as needed
Oil - for frying
Instructions:

For the aloo sabji, heat oil in a pan, add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.

Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until tomatoes are soft.

Add turmeric powder, red chili powder, garam masala, and salt. Cook for a few more minutes.

Add mashed potatoes and mix well. Garnish with fresh coriander leaves.

For the puri, knead whole wheat flour with water into a soft, pliable dough. Divide into small balls and roll them out into discs.

Heat oil in a deep pan and fry the puris until puffed and golden brown.

17. Aloo Paratha Recipe
Ingredients:
For the Paratha:

Whole wheat flour - 2 cups
Water - as needed
Ghee (clarified butter) - for cooking
For the Aloo Filling:

Potatoes (aloo) - 3, boiled and mashed
Green chilies - 2, finely chopped
Ginger - 1-inch piece, grated
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - a handful, chopped
Salt to taste
Instructions:

For the paratha, knead whole wheat flour with water into a soft, pliable dough. Set aside for 30 minutes.

For the aloo filling, mix mashed potatoes, green chilies, ginger, cumin powder, garam masala, coriander leaves, and salt.

Divide the dough and filling into small portions.

Roll out the dough, place a portion of the filling, and seal the edges.

Cook the paratha on a hot tawa or griddle with ghee until golden brown.

18. Aloo Bhujia Recipe
Ingredients:

Potatoes (aloo) - 3, boiled and mashed
Besan (gram flour) - 1/2 cup
Red chili powder - 1 tsp
Asafoetida (hing) - a pinch
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Salt to taste
Instructions:

Heat oil in a pan, add cumin seeds and mustard seeds. Once they splutter, add asafoetida.

Add besan and roast on low flame until it turns golden brown and gives a nutty aroma.

Add red chili powder and salt. Mix well.

Add mashed potatoes and sauté until everything is well combined.

Cook for a few more minutes until the mixture is dry.

Let it cool and store in an airtight container.

These recipes are bound to make your mealtime a delicious and memorable experience! Enjoy!