Indian

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Ingredients
  • Oil (preferably mustard): ½ cup
  • Raw green papaya (medium): 1
  • Potatoes (medium): 2
  • Tomatoes (medium): 2
  • Green chillies: 2-3
  • Ginger (grated): 1 tsp
  • Salt to taste
  • Sugar (to taste): 1 tsp
  • Tej patta (bayleaf): 1
  • Jeera whole (cumin seeds): ½ tsp
  • Haldi (turmeric) powder: ½ tsp
  • Jeera (cumin) powder: ½ tsp
  • Red chilli powder: ½ tsp

Kaccha peper dalna (raw papaya curry)

(0 / 5)
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Ingredients
  • Dried white peas (soaked overnight): 200 gm/1 cup
  • Dried coconut: 8-10 strips
  • Medium onions (sliced): 2
  • Whole jeera (cumin): 1 tsp
  • Bay leaves: 2
  • Green chillies (chopped): 2
  • Ginger-garlic paste: 2 tsp
  • Fresh tomato puree: 1 cup
  • Jeera powder: 1 tsp,
  • Dhaniya (coriander) powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Haldi (turmeric) powder: ½ tsp
  • Oil: 2 tbsp
  • Salt to taste
  • Green chillies (chopped): 2
  • Medium onion (cut small): 1
  • Coriander leaves (chopped): 2 tbsp
  • Chaat masala to taste
  • Imli chutney/sweet tamarind sauce: 2 tbsp

Ghugni

This is a very commonly available street food in Kolkata. Delicious and high in protein, this is the version cooked in…

(0 / 5)
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Ingredients
  • Ginger: 1" piece
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Khuskhus/posto/poppy seeds: 1 tsp
  • Fennel seeds: 1 tsp
  • Bitter gourd: 2-3
  • Drumsticks: 2
  • Raw banana: ½
  • Ridge gourd/ prawn:1
  • Sweet potato:1
  • Radish: 1
  • Brinjal (large): ½
  • Oil: 20 ml
  • Ghee: 20 ml
  • Bayleaves: 2
  • Fenugreek seeds: ½ tsp
  • Mustard seeds: ½ tsp
  • Milk: 1 cup
  • Salt to taste
  • Sugar to taste
  • Roasted and coarsely ground panch phoran*: 1 tsp

Shukto

Shukto is a Bengali delicacy which has its origins in Portuguese cuisine. During the Portuguese rule in India, there was a…

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Ingredients
  • Karonda: 250 gm
  • Salt to taste
  • Sugar to taste
  • Turmeric powder: 1 tsp
  • Red chilli powder: ½ tsp
  • Oil: 1 tbsp
  • Kalaunji (nigella seeds): 1 tsp
  • Methi (fenugreek) seeds: I tsp
  • Saunf (fennel seeds): ½ tsp
  • Heeng (asafoetida): a pinch
  • Water: ½ cup

Karonda ki khatti meethi chutney

Here are some interesting tidbits about karonda (a kind of berry), a fruit that normally flourishes well in regions with high…

(4 / 5)
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Ingredients
  • Ripe red tomatoes: 250 gm
  • Onion (finely chopped): 1 medium
  • Chopped fresh green coriander (including the stems): 1 cup (250 gm)
  • Fresh ginger (finely chopped): 2 tsp
  • Strong vinegar or lime juice: 1 tsp
  • Mustard powder (Weikfield) or prepared mustard to taste: 1 tsp
  • Sugar: ½ to 1 tsp
  • Salt: 1 tsp (or to taste)
  • Finely chopped green chilli (optional):to taste.

Timatar Chutney

We always eat this with yakhni pulao. It’s another one of those family things, and a favourite. Feel free to modify…

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Ingredients
  • Basmati rice (2-year aged rice such as India Gate Classic): 250 gm
  • Onion (finely sliced): 1 medium
  • Cinnamon stick (broken): 2” piece
  • Cloves: 2
  • Green cardamom: 3
  • Tejpatta (bayleaf, broken in 3 pieces): 1
  • Cumin seeds: 1 tsp
  • Biryani cut mutton (mixed seena (chest) and put (loin) pieces): 250 gm
  • Onion: 1 medium-large
  • Ginger (washed, peeled): 2” piece
  • Large cloves of garlic (with the skins on): 10
  • Dhania (coriander) seeds: 70 gm
  • Saunf (aniseed): 90 gm
  • Salt to taste: 7.5 gm

Mrs. Shanti Lal’s Yakhni Pulao

The yakhni pulao, timatar chatni, and korma (with aloo) are dishes I learned from my mother-in-law, on my first visit to…

(0 / 5)
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Ingredients
  • Water: 2 litres
  • Sugar: 1 kg
  • Ginger: 300 gm
  • Dried red chillies: 15
  • Cloves: 2 tsp
  • Cinnamon: 2 tsp
  • Cardamom: 36
  • Citric acid or tartaric acid: 1 tbsp

OT (ginger wine)

This wine is the creation of Mrs Rachel Chacko, my mother, and is included in the book she published 6 years…

(3 / 5)
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Ingredients
  • Wholewheat flour: 1 cup
  • Chana dal: 1 cup (soaked for 6-7 hours)
  • Garlic (peeled): 6-7 cloves
  • Fresh or dry chillies (optional): 2
  • Water for kneading the flour
  • Salt as per taste
  • Water: 1 litre
  • Mustard oil: 1 tsp
  • Mustard or any oil of preference: 1 tbsp
  • Rai or black mustard seeds: ½ tsp
  • Slit green chillies as per preference
  • Finely chopped coriander leaves: 2 tbsp

Chana dal peetha

In Bihar, naashta (as morning and evening snacks are called) is seasonal. There’s a main dish that is accompanied by a…

(5 / 5)
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Ingredients
  • Tomatoes (medium size): 4
  • Onion (finely chopped): 4 tbsp
  • Garlic (finely chopped): ½ tsp
  • Ginger (finely chopped): ½ tsp
  • Coriander leaves and stem (finely chopped): 2 tbsp
  • Lemon juice:1 tbsp
  • Salt to taste
  • Mustard oil: 1 tbsp
  • Dry red chillies: 2
  • Fresh peas: ⅓ cup (not the frozen ones)
  • Water for skinning the tomatoes: 500 ml

Tamatar ka chokha / bharta

In Bihar, naashta (as morning and evening snacks are called) is seasonal. There’s a main dish that is accompanied by a…

(4 / 5)
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Ingredients
  • Teesi (flax seeds): ½ cup
  • Peanuts: ¼ cup
  • Gud or jaggery powder: about ½ cup
  • Salt: a pinch
  • Water: 2-3 tbsp
  • Ghee: 1 tsp
  • Desiccated coconut (optional): 2 tbsp
  • Nuts and seeds (chopped) (optional): 2 tbsp

Gud teesi patti

In the lip-smacking list of Bihari naashta (both morning and evening snacks are termed ‘naashta’), a warm teesi gud gulgulla holds…

(5 / 5)
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Ingredients
  • Poha (flat rice) (sifted to remove fine powder): 1 cup
  • Green peas (frozen or fresh): 1 cup
  • Ginger (chopped fine): 1 tsp
  • Green chilli (chopped fine): 1
  • Green chillies (slit long, for frying): 2
  • Coriander chopped for garnish: 1 tbsp
  • Jeera (cumin): ½ tsp
  • Salt to taste
  • Oil for deep frying: 2 cups
  • Asafoetida: a pinch
  • Lemons (quartered): 2

Chura mattar (flat rice with green peas)

A fairly common breakfast dish in Uttar Pradesh, it is usually made in the winter months when green peas are in…

(4.3 / 5)
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Ingredients
  • Maanh saabat dal (whole black urad dal): 250 gm
  • 3 tbsp of chana dal (yellow split peas): 3 tbsp
  • Ginger (chopped fine): 1” piece
  • Ghee: 4 tbsp
  • Dry red chilli (torn into pieces): 1
  • Salt to taste
  • Turmeric (optional): ¼ tsp
  • Beaten curd: 100 gm
  • Tomatoes (medium, chopped): 2
  • Ginger (chopped): ½” piece
  • Butter: 1 tbsp
  • Garam masala powder:1 tsp
  • Fresh cream (optional): 1 tbsp
  • Fresh coriander (chopped): for garnish

Raj Kapoor’s makhani dal

I came across this in a magazine many years ago. It was an interview with the Showman Raj Kapoor. He was…

(5 / 5)
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