Aloo gobi is a very popular, and simple recipe, traditionally made with potato (Aloo) and cauliflower curry (Gobi) that originated in the Indian subcontinent, specifically in the north Indian state of Punjab. It is a popular dish in Pakistan, Nepal, and India as well. British colonialists in the 18th and 19th centuries brought Aloo Gobi to the attention of Westerners.
ALOO GOBI IS SAID TO HAVE BEEN CREATED CENTURIES AGO.
Its flavor which is both pleasant and healthful, together with its simple preparation and ingredient list, are likely the reasons for its popularity everywhere.
Traditionally, aloo gobi is prepared with potatoes, onions, tomatoes, cauliflower, and a blend of spices like red pepper, cumin, coriander, and turmeric. Usually, no liquid is added while cooking the food in a dry skillet. This produces a rich and fragrant dish by allowing the spices to blossom and the veggies to caramelize.
Aloo gobi is frequently eaten with roti, Indian flatbread, or rice. It can also be consumed as a main entrée, a side dish, or on its own.
Baingan ka Bharta
Baingan ka Bharta is a household name in India, created with roasted eggplant (aka Baingan in Hindi language). This dish has smoky flavor because it is roasted on fire until it is half-roasted.
BAINGAN KA BHARTA WAS FIRST DOCUMENTED IN A 16TH-CENTURY COOKBOOK NAMED “KATHAKALILAKSHANAM.”
This book mentions Baingan Ka Bharta as “Baingan bhare,” made from roasted eggplant, onions, tomatoes, and spices, as written in this famous cookbook.
Baingan ka Bharta gained popularity in the 18th and 19th centuries because it’s a household vegetable in other Indian cuisines as well.
There are numerous ways to cook Baingan ka Bharta in different Indian states.
Lentils, potatoes, and cauliflower are good additions to add taste and flavor to the dish. Other very common spices like cumin, coriander, turmeric, and even garam masala can also be used to cook Baingan ka Bharta.
The dish Baingan ka Bharta is an excellent source of minerals, vitamins, and fiber and is also delicious and very nourishing. It takes very little time to prepare and is incredibly inexpensive.
Biryani is a popular and flavorful South Asian cuisine that combines fragrant, spiced rice with tender meat, vegetables, or even seafood. It’s recognized for its aromatic spices and the layering technique of rice used to cook Biryani. Mixing well-cooked rice with aromatic spices and the experienced layering technique makes Biryani a delicious combination of flavors and textures. In India and South Asia, there are numerous regional variations of biryani, each with a unique preparation method and ingredients.
Biryani originated in India and was developed by the Muslim rulers of South India. A dish called “Oon Soru” is referenced in Tamil literature as early as the 2nd century AD.
OON SORU WAS A RICE DISH MADE WITH MEAT, SPICES, AND HERBS WHICH IS BELIEVED TO BE AN ANCESTOR OF BIRYANI.
Whatever the background, Biryani quickly grew into one of India’s most popular dishes. People of every socioeconomic level love it, and
is frequently served at special occasions such as weddings, festivals, and other non-formal occasions as well.
Biryani has evolved into a variety of regional dishes over the centuries. Biryani is typically made in North India with vegetables, rice, and spices. Biryani is commonly made in South India with meat, rice, and spices. There are also multiple regional biryani variations, such as Hyderabadi biryani, Lucknowi biryani, and Kolkata biryani.
Biryani is now one of the world’s most popular dishes. People of all cultures and religions enjoy it, and it is offered in restaurants and homes all over the world.
Chaat is a famous and various class of spicy treats in India. It’s a necessary thing of Indian cuisine, which is recognized for its wonderful combo of flavors and textures. Chaat items are available at street food stalls, food carts, and restaurants all over the Indian subcontinent and Indian restaurants all over the world. There are different unique chaat variations, which typically include a combination of ingredients such as fried dough, vegetables, chutneys, and spices.
CHAAT IS THOUGHT TO HAVE ORIGINATED IN THE LATE 17TH OR EARLY 18TH CENTURY IN UTTAR PRADESH (NORTH INDIA).
The word “chaat” is derived from the Hindi word “licking” or “tasting,” which is most likely a reference to how chaat is traditionally eaten: with the fingers.
Spices were adored by the Mughals, who governed India for three centuries beginning in the 16th. Along with their complex culinary traditions, they might also have invented chaat as a pleasing, yet light refreshment.
Chana Masala or Chole, is a popular North Indian dish made from chickpeas (chana). It is often cooked in a spiced tomato based gravy. Spices used in chana masala vary depending on individual taste and region. Common spices include coriander powder, cumin powder, turmeric powder, garam masala powder, and chili powder.
Chana Masala is a very flavorful and healthy vegetarian dish (protein-rich). It is often served with rice, naan, or roti (Indian flatbread).
CHANA MASALA IS BELIEVED TO HAVE BEEN DEVELOPED BY THE INDIAN PUNJABI PEOPLE IN THE 17TH OR 18TH CENTURIES.
It is also a popular dish in other parts of the world, such as Pakistan, Bangladesh, and the United Kingdom because of individual migration.
Chana is usually served as a main course and side dish in restaurants or fast-food Indian places. The dish is a versatile addition to any Indian meal. It is a very popular dish among vegetarians.
Very spicy and popular, Chicken 65 is a delicious South Indian dish often served in most restaurants. With its crispy texture and fiery flavor, it’s no wonder people can’t get enough of it. Chicken 65 is a marinated boneless chicken, covered in a blend of spices, eggs, and yogurt, finally, it gets a deep friend. Chicken 65 is often served with a dipping sauce made from lemon juice, ginger, garlic, and green chilies.
The name “Chicken 65” is believed, to come from the fact that the dish was created in a restaurant in Chennai, India.
THE NUMBER “65” IS THOUGHT TO REFER TO THE RESTAURANT’S MENU NUMBER 65 FOR THE DISH.
Chicken 65 is often served as an appetizer or snack in Indian restaurants. It’s a favorite dish among lovers of spicy food.
Since 1965, regardless of its origins, Chicken 65 quickly become one of the most popular dishes in India. Chicken 65 is available all over the world, and it is often served in Indian restaurants and homes.
Chicken Tikka Masala
Chicken Tikka Masala is a popular Indian cuisine international dish. It is prepared by marinating grilled chicken pieces in a creamy tomato sauce. “Tikka” refers to small pieces of chicken or lamb marinated for several hours in a spiced yogurt mixture. They are then grilled or roasted before being dipped in a spicy, tomato-based sauce.
Chicken Tikka Masala, is among the most famous Indian dishes in the United States and the United Kingdom. This dish is very much popular now as America’s most favorite Indian food. Chefs from all over the world recreate this dish, add their flavor, and offer it on their menus across the country.
CHICKEN TIKKA MASALA APPEARS TO HAVE ORIGINATED IN THE 1960S IN THE UNITED KINGDOM.
It might have been invented by Bangladeshi chefs figuring out a way to bring traditional Indian dishes to the British plate. The popularity of chicken tikka encouraged Britishers to try it. So they desired to make it less spicy and more creamy to be more appealing to British customers.
Chicken Tikka Masala, also known as “Chicken Tikka,” has become one of the most popular Indian dishes across the world. It’s a versatile dish that can be served as both a main course and an appetizer. People often try this with rice, naan, or roti.
Dal dhokli is a popular dish from the Indian state of Gujarat. Popularity is growing more with time. It is also well-known in other parts of India, including Maharashtra and Rajasthan. This dish combines two main components, as the name implies: “Dal” and “Dhokli.”
- “Dal” is a lentil-based stew or curry. Toor dal (split pigeon peas) or chana dal (split chickpeas) are the most common types of dal. Turmeric, cumin, coriander, and mustard seeds are used to season this stew or dal.
- “Dhokli” refers to small pieces of wheat flour dough that resemble dumplings. These pieces are rolled out by hand, cut into different shapes, and cooked in the simmering dal until soft and tender.
DAL DHOKLI IS THOUGHT TO HAVE ORIGINATED IN GUJARAT AROUND THE 17TH OR 18TH CENTURY.
The dish is thought to have been invented by Gujarati women looking for a way to use leftover ingredients.
Dal Dhokli is usually topped with chopped coriander leaves and served with a dollop of ghee or plain yogurt for extra richness.
Dal Makhani is sometimes spelled as “Daal Makhni,” is a classic North Indian dish. It is a well known household name known for its rich and creamy flavor. Dal Makhani is a vegetarian dish made using black lentils (urad dal) as main ingredient and red kidney beans (rajma). Curry is slow-cooked in a creamy tomato-based gravy.
DAL MAKHNI IS GENERALLY BELIEVED TO HAVE ORIGINATED IN PUNJAB, INDIA, IN THE 1960S.
Dal makhani quickly became a popular dish in Punjab and throughout India.
Dal makhani is a rich and creamy lentil stew that is made with urad dal, rajma, butter, cream, and a variety of spices. Dal Makhani is usually served with rice or naan.
Dal Bati sometimes spelled as “Dal Baati, is a traditional and popular Rajasthani dish from India. This dish is named by combining two main ingredients, as the name implies: “Dal” and “Bati.”
“Dal” means a lentil-based curry, typically made with a combination of chana dal (split chickpeas) and toor dal (split pigeon peas). The dal is cooked to a thick and heavy consistency and is flavored with spices like cumin, coriander, and turmeric.
“Bati” is a type of round, baked bread made from wheat flour (aka atta in Hindi language). It is often served, and filled with ghee (clarified butter). Bati is made with other ingredients and spices, or even lentils. The batis are baked until they become golden brown and crispy on the outside. Typical Bati should remain slightly soft and flaky from the inside.
DAL BATI WAS ORIGINATED IN RAJASTHAN, BY FARMERS WHO WERE LOOKING FOR A WAY TO USE UP LEFTOVER INGREDIENTS.
The bati can be made with leftover wheat flour, and the dal can be refried with leftover lentils.
Dosa is a popular South Indian dish. It is enjoyed not only in South India but also across the country and around the world. Dosa is a thin, crispy, and spicy pancake made from fermented rice and urad dal (black gram). Dosa is usually served with chutney and sambar (curry).
DOSA IS THE ORIGIN OF A SOUTH INDIAN STATE, KNOWN AS KARNATAKA.
Dosa, regardless of its origins, quickly became a popular dish throughout India. It is now one of the world’s most popular Indian dishes.
Dosa is a thin crispy, crepe-like dish made from a fermented batter of rice and lentils. It is usually served with a variety of chutneys (peanut) and sambar (vegetable soup). Dosa can be eaten for breakfast, lunch, or dinner.
Churma is a traditional Rajasthani dessert from India. It’s made by coarsely grinding deep-fried wheat flour dough and then mixing it with ghee and jaggery (unrefined sugar). Churma can be eaten by itself, or as a snack, or as a topping for other dishes.
CHURMA HAS ITS ORIGIN IN GUJARAT STATE IN INDIA.
- It is a popular dish in several Indian states, including Gujarat, Punjab, and Rajasthan.
- In Pakistan, Churma is known as “churmuri”.
- It is frequently topped with nuts or seeds.
It can be made with different variety of gram flours, including whole wheat or chana dal.
Making Churma is a great way to use up leftover gram flour and a great dessert for any family occasion.
Tadka dal, also known as “Dal Tadka” or “tempered dal,” is a popular Indian dish made from lentils. Main ingredients used are yellow or red lentils, that are cooked and then tempered with a mixture of spices and aromatics. This dish is a household name in Indian cooking and is famous for its flavor and comfort.
THE ORIGIN OF TADKA DAL IS THOUGHT TO BE A VERY ANCIENT DISH FROM INDIA. SOME REFERENCES RELATE THIS AS A CELEBRATORY MEALS AS EARLY AS 303 BC.
Tadka dal is a simple but delicious dish made with lentils and a flavorful tempering of spices. It is a popular dish in almost all parts of India with different variations. The most common types of tadka dal are made with moong dal, chana dal, and toor dal.
Tadka dal is also popular because it is easy to make, very much affordable, and highly nutritious. It is a creative dish that goes well with a range of sides, including roti, naan, and rice.
Dum Aloo is a classic Indian dish made from potatoes. Potatoes used in Dum Aloo can be prepared from peeled as well as unpeeled potatoes. The dish got its name “Dum Aloo” because of the cooking technique that is used to prepare it, known as “dum” cooking. Potatoes are cooked in a rich and flavorful tomato-based gravy.
DUM ALOO IS INDIAN, KASHMIR ORIGIN AND IS ALSO WIDELY ENJOYED THROUGHOUT INDIA AND PAKISTAN.
Dum aloo dish is usually cooked in a sealed container or pot over low heat. This allows the flavors to intensify and infuse into the dish. Dum aloo is made with baby potatoes that are boiled and then fried until golden brown. Then a gravy consisting of tomatoes, onions, yogurt, and spices is cooked with the potatoes for sometime. Addition of spices, ginger, garlic, and garam masala will make the dish more flavorful. The gravy sauce can be thickened with cream or milk as needed.
Dum Aloo has gained popularity because of its taste and texture. Different regions add their own flavor and blend of spices to the dish.
Are you looking for something delicious? Try Indian Egg curry, one of the popular dish among eggetarian in Indian subcontinent. This dish is made using hard-boiled eggs (fried or just boiled) prepared with a tasty curry sauce. Egg curry sauce is made with tomatoes, onions, and different spices. Egg curry is a spicy dish usually served with rice, naan bread, or roti.
Egg curry recipe varied from regions to regions and spices used can make the curry taste different. Egg curry is a wonderful cuisine that is eaten in many different versions throughout Indian, South Asian, and other countries.
EGG CURRY IS BELIEVED TO COME IN EXISTENCE DURING
THE MUGHAL EMPIRE FROM THE 16TH TO THE 19TH CENTURY.
Egg curry be served with rice, bread, or other side dishes, and the level of spiciness can be adjusted to suit individual tastes.
In terms of nutrition, egg curry is a protein-rich dish. It is very popular in Pakistan, and Bangladesh as well. It is also a great dish and is comparatively easy to make and can be scaled up or down as needed.
Fafda Jalebi is a popular snack combination in the Indian state of Gujarat. They are usually enjoyed together during festivals and special occasions.
Fafda is traditionally made from gram flour (besan dough) and various spices. Thick dough is cut into thin strips and then deep-fried.
Jalebi is a very popular street food in India, as weet dessert. It is made from fermented batter, dipped in sugary syrup.
FAFDA JALEBI HAS ORIGIN IN THE GUJARAT REGION OF INDIA.
Fafda Jalebi is very delicious and is enjoyed by people of all ages in Gujarat and other parts of India.
Goan Fish Curry
Goan fish curry is a traditional and popular dish from the coastal state of Goa in India.. It is made with fresh fish, some coconut milk, and a bunch of spices. The curry is typically served with rice and is a tradition food in Goa. Dish is known for its rich, tangy, and slightly spicy flavor profile.
GOAN FISH CURRY IS THOUGHT TO HAVE ORIGINATED IN THE 16TH CENTURY, WHEN THE PORTUGUESE ARRIVED IN GOA.
Goan Fish Curry can be made with different fish, including kingfish, tuna, and pomfret. The fish is generally marinated in a mixture of spices, including turmeric, cumin powder, and coriander powder. The fish is then cooked in a coconut milk gravy with tomatoes, onions, and other vegetables. The curry is simmered until the fish is cooked through and the sauce has thickened.
Goan Fish Curry is a delicious and nutritious dish and a very good source of protein and omega-3 fatty acids.
Goshtaba is a traditional Kashmiri dish that is known for its rich and aromatic flavors. It is often main menu dish during weddings and other special occasions.
Goshtaba is a slow-cooked mutton (goat or lamb) dish made with pounded mutton meatballs simmered in a creamy yogurt-based gravy. Goshtaba is a complex dish to make as per experts. The meatballs are made with using special mix of spices and herbs. Then they are pounded until they are very tender. The goshtaba gravy is made with yogurt, cream, and a variety of spices. Then its simmered for hours to develop its rich flavor.
Goshtaba is more than just a dish; it is a cultural icon. It is a symbol of Kashmiri hospitality and generosity.
ORIGINS OF GOSHTABA IS THOUGHT TO HAVE BEEN AROUND 16TH CENTURY.
Goshtaba is typically served with rice or naan bread, and it is often garnished with cilantro or mint leaves.
Idli Sambar is a popular South Indian dish that combines “idli” and “sambar”. This dish is a combination of 2 different dishes put together as one.
Idlis are made with a fermented batter of rice and lentils. The batter is fermented overnight, which gives the idlis their fluffy texture and slightly sour flavor. Idlis are typically steamed in a special mold, but they can also be cooked in a regular steamer. The idli batter is poured into special idli molds and steamed until it’s fully cooked. Idlis are typically round in shape, white in color, and have a mild, slightly tangy taste.
Sambar is a vvegetable stew, usually lentil-based, flavored with spices, commonly tamarind, coriander, cumin, and asafoetida. It is a mix of several vegetables like drumsticks, okra, tomatoes, and onions.
IDLI WAS ORIGINATED IN SOUTH INDIA, SOMETIME AROUND THE 1ST CENTURY AD.
Idli sambar is a popular South Indian breakfast dish.
Kachori is a very famous, crispy, and spicy snack from India. It is like a deep-fried pastry, stuffed with a flavorful mix of ingredients. Kachori can be made differently in each region and can be stuffed based on individual choice of taste. Common fillings used are spiced lentils or peas, potatoes and leftover food. Kachoris are also a common street food and household items.
Kachori is usually made with a fried dough shell filled with stuffings of spicy ingredients.
Kachori is thought to have originated in India around the 14th century. It was likely introduced by traders and travelers.
Kachoris are now a popular snack in many parts of India. In some parts of India kachoris are made with a sweet filling and in some other regions they are made with a savory filling.
Kachoris are typically served hot with chutneys or yogurt. They are a popular snack for breakfast, lunch, or dinner. In some regions they are often served at parties and other family gatherings.
Kadhi is a yellow colored, yogurt-based curry from India. It is usually made by blending yogurt with besan (gram flour), giving a creamy texture. Spices such as cumin, turmeric, and fenugreek seeds are used to season the curry. In some Indian regions, it is made by adding fried dumplings called pakoras. The combination of yellow curry and pakoras enhances the flavor of the dish. Adding ghee (Indian butter) makes Kadhi very delicious. Kadhi is commonly served with steamed rice or Indian bread called roti or chapati.
Kadhi is believed to have originated in Rajasthan. Now Kadhi is made in different regional versions like Gujarati Kadhi, Sindhi Kadhi, or Rajasthani kadhi.
Different regional variations of kadhi have their own unique flavors.
Karahi Chicken or Chicken Karahi or Karahi Murgh is a popular South Asian dish. The Dish got its name because of the vessel it is cooked. karahi is a large, thick, round-bottomed, heavy skillet, which is a type of wok like cooking vessel. Karahi Chicken is a very spicy, aromatic, and flavorful dish. Karahi Chicken is usually served with rice or naan.
Karahi Chicken is believed to have been created by the Pashtun people and originated in South East Asia.
Karahi Chicken is a spicy and aromatic chicken dish. The dish features bone-in chicken pieces, with added flavor. Chicken pieces are cooked with a blend of aromatic spices, tomatoes, and green chilies. karahi the vessel imparts a unique flavor and texture to the dish. Cooking the dish at high heat gives the dish a unique smoky flavor.
Before cooking, the chicken can be marinated with spices, ginger, garlic, and yogurt. Fresh green chilies are added for heat, and the dish is simmered until the chicken is tender and the sauce thickens.
Kebabs are popular all over the world and are not persistent in one culture anymore. Kebabs are a type of cuisine that involves skewered and grilled roasted pieces of meat, seafood, or vegetables.
Kebabs are usually made by marinating chunks of meat, such as beef, chicken, or lamb. Even seafood can be used to make kebabs like shrimp, along with vegetables like onions, and mushrooms. The marinated pieces are then threaded onto skewers and cooked over an open flame. Flame can be on a grill, or in an oven.
Kebabs were likely invented by people who liked to cook their food over open fires. They would skewer meat on sticks and cook it over the fire.
Roasting Kebabs is a convenient way to cook meat because it does not require any pots or pans.
The marinating process differs from culture to culture. Marination involves a mixture of different spices and herbs. Can also use yogurt or oil to infuse the ingredients in meat and vegetables. Common seasonings with Kebabs are garlic, ginger, cumin, paprika, and a variety of herbs as you like. Kebabs are cooked until the meat is nicely charred on the outside while remaining tender and juicy on the inside. So do not overheat kebabs.
Kebabs can be served with rice, bread, or stand alone as it is.
Some common types of Kebabs are Shish kebab, Doner kebab, Kofte kebab, Adana kebab, or Seekh kebab.
Keema is a spicy and flavorful dish.It is made by cooking minced meat (lamb, beef, or chicken) with spices and vegetables. “Keema” is derived from the Urdu word “qiyma,” which means “minced meat.” Keema can be served as a main dish or as a stuffing for samosas, parathas, or other dishes.
In the Indian subcontinent, keema is a popular dish. It is getting highly popular in other parts of South Asia, Pakistan, and around the world among non-vegetarians.
Keema is prepared by sautéing minced meat in a pan with ghee or oil. Other common added ingredients include onions, garlic, ginger, tomatoes, and green peas for texture and flavor.
Keema is frequently used as a filling for dishes like keema paratha (stuffed flatbread) or keema samosa (savory pastry). It can also be enjoyed with rice or Indian bread like roti or naan.
Khichdi is one of the oldest and most famous Indian dishes that can be made at home anytime without much preparation. The recipe is very simple and for most women, it is considered a comfort food. It is usually made by cooking rice and lentils (usually moong dal or toor dal) together with the addition of some spices and vegetables.
Khichdi is believed to have originated in India over 5000 years ago.
During religious festivals and celebrations, this dish is sometimes served as religious food.
Khichdi is considered a very healthy and nutritious cuisine that is often served for breakfast, lunch, or dinner. The rice and lentils are usually soaked in water for at least 30 minutes before cooking. This aids in cooking time reduction.
Vegetables like peas, carrots, or spinach can be added for nutritional content. Khichdi can be customized to individual tastes, with some people preferring it to be more watery and others enjoying it drier and fluffier.
Khichdi is usually consumed with yogurt, pickles, or ghee. It is is well known for its ease of preparation and nutritional value. Khichdi is a popular option for a light and filling meal. It is considered easy on the stomach.
Chicken Korma is famous in Indian subcontinent for its yummy dish and creamy flavor. Chicken Korma is made by cooking chicken pieces in a rich and creamy yogurt sauce. Typically, the sauce is made with a base of yogurt or cream. Common spices used in this dish are cardamom, cloves, cinnamon, and ground nuts like almonds or cashews.
Chicken pieces are marinated in a mix of yogurt and spices before being cooked in Chicken Korma. Marinated chicken is then cooked in ghee or oil. Addition of more spices can make the dish browned and flavorful.
Chicken korma is thought to have originated by the Mughals during 16th to the 18th centuries.
Chicken Korma can be customized in terms of spiciness based on regional taste. and it’s often served with rice, naan, or other Indian bread. The dish has a golden texture because of its creamy, slightly sweet, and spiced sauce.
Chicken korma is cooked with boneless and skinless chicken breasts. The marinated chicken is then cooked in a pan with onions, tomatoes, and nuts.
The sauce is thickened with cream or yogurt once the chicken is cooked through. Chicken korma is usually enjoyed with rice or naan bread.