Indian

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Ingredients
  • Amul Mithai Mate condensed milk: 1 (400 gm)
  • Set curd: 400 gm
  • Milk: 400 ml

Bhappa doi (sweet curd)

(4.5 / 5)
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Ingredients
  • Besan (gram flour): 1 cup (soak ⅓ cup in a large bowl of water)
  • Tomatoes (grated or finely chopped after removing the skin) : 4 (medium)
  • Green chillies: a few to taste
  • Green coriander leaves (finely chopped): As per taste
  • Turmeric powder: 1 tsp
  • Salt to taste
  • Sugar: one tsp (optional)
  • Red chilli powder: To taste
  • Curry leaves: a few
  • Jeera (cumin seeds): 2 tsp
  • Methi (fenugreek) seeds: 2 tsp
  • Garlic: 2–3 cloves
  • Tamarind: a small round piece size of a lemon. (Soak and squeeze out thick juice)
  • Potatoes: 2 (medium, each cut into 4 pieces)
  • Carrots: 2 (medium, cut a bit thick)
  • French beans: a few
  • Gavar (cluster beans): a few
  • Drumsticks: 2
  • Cauliflower: 1 medium size, cut into florets

Sindhi kadhi

Sindhi kadhi is a delicacy among Sindhis and this recipe is from my maternal grandmother that has been passed down to…

(5 / 5)
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Ingredients
  • Small-sized bitter gourds/karela: 10
  • Salt: 4-5 tsp
  • Fennel/ saunf powder: 2-3 tsp
  • Turmeric powder: 1 tsp
  • Dhania (coriander) powder: 2 tsp
  • Amchoor (mango powder): 2 tsp
  • Red chilli powder: 1 tsp
  • Onion paste: 2 (small)
  • Onions (thinly sliced): 4
  • Tomatoes: 2 (small)
  • Mustard oil
  • Thread to tie (colour of the thread should always be white)

Bharwan Karela ( stuffed bitter gourd)

If karela is not one of your favourite dishes, this recipe may just make you change your mind about this vegetable.

(5 / 5)
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Ingredients
  • Chicken (curry cut): 1 kg
  • Ginger-garlic paste: 1 tbsp
  • Thick fresh curd: 2 tbsp
  • Salt: as per taste
  • Turmeric: ¾ tsp
  • Red chilli powder: 1 tsp
  • Lemon juice: 2 tsp
  • Mustard oil: 1 ½ tsp
  • Ginger-garlic paste: 1½ tsp
  • Tomatoes: 5-6 (medium-sized and firm)
  • Whole garam masala: 2-3 cloves, 1 black+ 2 green cardamoms, 7-8 peppercorns
  • Tomato puree: 100 gm
  • Garam masala: 2 tsp
  • Kashmiri chilli powder: 1 tsp
  • Cream: as per taste
  • Cashews: 8-10
  • Almonds: 8-10 (soaked)
  • Kasuri methi: 1 tbsp
  • Ghee: 1 tbsp
  • Cooking oil 1 tsp
  • Slit green chillies: as per taste
  • Red food colour (optional): a pinch

Dilli butter chicken

There is a very particular taste to the Delhi butter chicken – slightly tangy, subtly spiced, creamy and smoky. Every region…

(0 / 5)
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Ingredients
  • Potato (peeled and sliced into 4 pieces): 1 large (100-150 gm)
  • Mutton (curry cut, on the bone preferably shoulder (agla dast)): 250 gm
  • Onion: 1 medium-large
  • Ginger (peeled): 2” piece
  • Garlic (peeled): 12-15 cloves
  • Tomato (about a third of the size of the onion): 1
  • Green chilli: 1 (optional)
  • Bay leaves:2
  • Black cardamoms: 2
  • Cinnamon stick: 2”
  • Cloves: 2
  • Peppercorns: 6
  • Long pepper (optional): 1
  • Mustard oil: 1 tbsp
  • Ghee (clarified butter): 1 tbsp
  • Kashmiri mirch powder: 1 tsp
  • Dhania (coriander) powder: 1 tsp
  • Kewra water (screwpine essence) (I used Dabur): 1 tsp
  • Garam masala (mixed spice) powder: 1 tsp

Alu mutton korma

The alu mutton korma is another family recipe. The more festive, the more ghee/oil floats! It’s also part of the wedding…

(5 / 5)
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Ingredients
  • Wheat flour: 1 cup
  • Ghee: 4 tbsp
  • Sugar (powdered): ½ cup
  • Raisins: 10–15
  • Cashews:10
  • Almonds:10

Panjiri

Synonymous with festivals, this is made very frequently as prasad ( an offering to the deities).

(4.7 / 5)
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Ingredients
  • Pineapple (diced): 1 cup
  • Turmeric powder: ¼ tsp
  • Chilli powder: ½ tsp
  • Salt to taste
  • Curd/yogurt: 1¼ cup
  • Coconut (grated): ⅓ cup
  • Green chillies: 2-3
  • Cumin seeds: ¾ tsp
  • Coconut oil: 2 tsp
  • Mustard seeds: ¾ tsp
  • Fenugreek seeds: ¼ tsp
  • Red chillies: 2
  • Curry leaves: a few

Pineapple pulissery

Onam Sadhya at Bharat Tourist Home in Kochi was something we never missed every year. It was like attending a Parsi…

(0 / 5)
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Ingredients
  • Milk: 1 litre
  • Lemon for curdling milk: 1
  • Patali gur: ½ cup
  • Maida (refined flour): 1 cup
  • Cold milk: 1 cup
  • Unsweetened khova (thickened milk): 200 gm
  • Patali gur: ¼ cup
  • Milk: ¼ cup
  • Ghee (clarified butter): 2 tbsp

Glory of gur

Mishti (sweet) is an integral part of Bengal. You cannot be a Bengali and not love patali gur (jaggery) which is…

(0 / 5)
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Ingredients
  • Wholewheat flour: 2 cups.
  • Sugar (can be replaced with powdered jaggery or gud): ⅔ cup
  • Ghee (clarified butter): ⅔ cup
  • Ghee (can be replaced with sunflower oil): for deep frying the thekua
  • Fennel seeds: 1 tbsp
  • Cardamom powder: 1 tbsp
  • A little water for kneading the dough
  • Refined flour: 2 cups
  • Ghee: ½ cup
  • A little water for kneading the dough
  • Khoya (mawa, thickened milk): 200 gm
  • Sooji (rawa, semolina): 1 cup
  • Ghee (for sautéing the filling): 4 tbsp
  • Sugar or gud (as per preference): 1 cup
  • Assorted nuts (chopped): ½ cup
  • Desiccated coconut: ½ cup
  • Cardamom powder: 1 tbsp
  • A little water for sealing the pedakiyas

Thekua and pedakiya

Traditionally, both these form the main prasad for the Hartalika Teej pooja. Hartalika Teej has been marked as a day when…

(5 / 5)
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Ingredients
  • Coconut oil: ¼ cup
  • Seer or pomfret fish (curry cut): ½ kg
  • Shallots (sliced): ¼ cup
  • Garlic cloves (sliced): 10
  • Green chillies (slit): 6
  • Ginger (julienned): 1 tbsp
  • Coriander powder: 2 tsp
  • Red chilli powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Raw mango (sliced): ¾ cup
  • Coconut (finely ground with ½ tsp cumin seeds): ¾ cup
  • Water: 1 cup
  • Rock salt to taste
  • Coconut oil: 20 Gm
  • Mustard seeds: ½ tsp
  • Shallots (sliced): 1 tbsp
  • Red chillies (deseeded and broken in half): 3
  • Handful of curry leaves

Fish with Green Mango Curry

This curry is adapted from Mrs. K. M. Mathew’s book , Flavours of the Spice Coast.

(5 / 5)
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Ingredients
  • Mango pulp: 1 kg
  • Condensed milk: 1 tin of 400 gm
  • Cream: 400 gm
  • Garnishing: A fresh sprig of mint leaves

Three-ingredient mango icecream

A really easy to make dessert during the mango season , and with the tinned pulp, when not available fresh.

(4.3 / 5)
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Ingredients
  • Spinach: 200 gm
  • Whole-wheat flour: 100 gm
  • Ghee: 1 tbsp
  • Green chilly: 2 (minced) (optional)
  • Salt to taste
  • Paneer: 100 gm
  • Whole-wheat flour: 100 gm
  • Ghee: 1 tbsp
  • Salt to taste
  • Beetroot: 1 large
  • Whole-wheat flour: 125 gm
  • Ghee: 1 tbsp
  • Salt to taste
  • Chilli powder to taste
  • Oil for deep-frying

Tirangi poori

This recipe was created to get those veggies in the stomachs of picky tots! Many parents face the issue of getting…

(4 / 5)
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