CURRY

COOKBOOK
60 Authentic Recipes To Prepare At Home
Traditional Indian Cuisine

Emma Yang
 © Copyright 2023 by Emma Yang - All rights reserved.

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-3-
 SUMMARY
Introduction 8

Chapter 1: Appetizers 10
Samosas
Pakoras (Vegetable Fritters)
Aloo Tikki (Potato Cutlets)
Paneer Tikka (Grilled Paneer Skewers)
Papdi Chaat (Crispy Snack with Yogurt and Chutney)
Dahi Vada (Lentil Dumplings in Yogurt)
Chicken Tikka
Vegetable Spring Rolls
Chole Bhature (Chickpea Curry with Fried Bread)
Pani Puri (Hollow Crispy Balls with Spiced Water)

Chapter 2: First dishes 30

Butter Chicken
Biryani (Chicken, Lamb, or Vegetable)
Dal Makhani (Creamy Lentil Stew)
Palak Paneer (Spinach and Cottage Cheese Curry)
Chole (Chickpea Curry)
Chicken Tikka Masala
Rogan Josh (Kashmiri Lamb Curry)
Aloo Gobi (Potato and Cauliflower Curry)
Chicken Korma
Vegetable Pulao (Vegetable Rice Pilaf)
Malai Kofta (Vegetable Dumplings in Creamy Sauce)
Paneer Butter Masala (Cottage Cheese in Tomato Gravy)
Prawn Curry
Rajma (Red Kidney Bean Curry)
Chicken Biryani
Baingan Bharta (Roasted Eggplant Curry)
Dum Aloo (Baby Potatoes in Spicy Gravy)
Fish Curry
Mushroom Masala
Aloo Paratha (Stuffed Potato Flatbread)

-6-
Chapter 3: Second dishes 58
Tandoori Chicken
Paneer Tikka (Grilled Cottage Cheese)
Chicken Malai Tikka (Creamy Chicken Tikka)
Haryali Chicken Tikka (Green Chicken Tikka)
Fish Tikka
Hara Bhara Kebab (Spinach and Pea Patties)
Chicken Seekh Kebab
Tandoori Prawns
Amritsari Fish Fry
Veg Manchurian (Vegetable Dumplings in Sauce)
Chicken Reshmi Kebab (Silken Chicken Kebab)
Malai Paneer Tikka (Creamy Cottage Cheese Skewers)
Mutton Kebab
Corn Tikki (Corn Patties)
Chilli Chicken

Chapter 4: Vegetarian Dishes 82

Palak Paneer (Spinach and Cottage Cheese)
Chana Masala (Chickpea Curry)
Vegetable Biryani (Spiced Rice with Mixed Vegetables)
Baingan Bharta (Roasted Eggplant Curry)
Malai Kofta (Vegetable Dumplings in Creamy Sauce)

Chapter 5: Desserts 96
Gulab Jamun (Deep-fried Milk Dumplings in Sugar Syrup)
Kheer (Indian Rice Pudding)
Jalebi (Crispy Orange Spirals soaked in Sugar Syrup)
Gajar Ka Halwa (Carrot Halwa)
Rasgulla (Soft Cheese Balls in Sugar Syrup)
Rasmalai (Sweet Cheese Dumplings in Creamy Milk)
Kulfi (Indian Ice Cream)
Phirni (Creamy Rice Pudding)
Malpua (Sweet Pancakes soaked in Sugar Syrup)
Sheer Khurma (Vermicelli Pudding with Nuts and Milk)

Conclusions 115

-7-
 INTRODUCTION
Indian cuisine is a treasure trove of flavors, aromas, and vibrant culinary traditions
that reflect the country's rich history and cultural diversity. From the bustling streets
of Delhi to the serene backwaters of Kerala, every region in India boasts its own
distinct culinary heritage, offering a fascinating tapestry of tastes and techniques.
In this introductory chapter, we will embark on a captivating journey into the world
of Indian cuisine. We will delve into the unique ingredients, traditional cooking
methods, and the cultural significance of food in Indian society. From the fragrant
spices that infuse dishes with depth and complexity to the harmonious balance of
flavors that is a hallmark of Indian cooking, we will explore the essence of this
captivating culinary tradition.
Food holds immense cultural significance in India, transcending mere sustenance to
become a means of celebration, expression, and connection. Indian cuisine is deeply
rooted in age-old traditions, with recipes passed down through generations, each
carrying a story and a connection to the past. Whether it's the elaborate feasts
prepared for festivals, the nourishing meals shared during family gatherings, or the
aromatic street food enjoyed with friends, food plays a central role in bringing people
together and forging bonds.
India's vast geographical expanse gives rise to a remarkable diversity of regional
cuisines. From the fiery flavors of North Indian cuisine, with its rich curries and
tandoori delights, to the coastal delights of South India, known for its tangy seafood
dishes and rice-based preparations, each region has its own unique culinary identity.
The spices, ingredients, and cooking techniques vary, resulting in a delightful array of
flavors and textures.
One cannot talk about Indian cuisine without mentioning the incredible array of
spices that form the backbone of its flavors. From the earthy warmth of cumin and
coriander to the fiery kick of chili peppers and the aromatic allure of cardamom and
saffron, spices are used not only for their taste but also for their medicinal properties.
The art of blending spices, known as masala, is a skill passed down through
generations, creating unique spice blends that infuse dishes with depth and
character.
In this book, we will explore the diverse and delightful world of Indian cuisine, offering
a collection of authentic recipes that showcase the richness, depth, and versatility of
this culinary tradition. So, join us as we embark on a culinary adventure through the
enchanting flavors of India, where every bite tells a story and every dish is a
celebration of culture, tradition, and the joy of good food.

-8-
 CHAPTER 1
Appetizers
Indian cuisine is renowned for its bold flavors, aromatic spices, and diverse range of
dishes that tantalize the taste buds. From street food stalls to lavish banquets, one
aspect that truly captures the essence of Indian culinary tradition is its delightful
array of appetizers. These bite-sized morsels, bursting with flavor and texture, set the
stage for a memorable dining experience.
In this introductory chapter, we will embark on a flavorful journey into the world of
Indian appetizers. We will explore the vibrant street food culture, the art of spice
blending, and the cultural significance of appetizers in Indian cuisine. From the
crispy samosas to the tangy chaats and the succulent kebabs, we will delve into the
fascinating world of Indian appetizers and learn how to recreate these culinary
delights in our own kitchens.
Indian streets are a bustling hub of gastronomic delights, where vendors skillfully
craft a plethora of appetizers that draw in locals and tourists alike. The intoxicating
aromas of sizzling pakoras, the savory tang of pani puri, and the mouthwatering
chaats create an irresistible allure. Street food is not merely a quick bite; it is a
sensory experience that captures the essence of Indian culture and community.
At the heart of Indian appetizers lie the enchanting blends of spices that elevate the
flavors to new heights. From the earthy warmth of cumin and coriander to the fiery
kick of chili peppers and the subtle sweetness of cinnamon and cloves, spices play a
pivotal role in creating the distinctive tastes that define Indian cuisine. We will
explore the art of spice blending, uncovering the secrets behind creating aromatic
masalas that infuse our appetizers with depth and complexity.

In this book, we will embark on a flavorful exploration of Indian appetizers, offering a

collection of authentic recipes that highlight the diversity and richness of this
culinary tradition. From the crispy pakoras and flavorful kebabs to the vibrant chaats
and savory tikkis, we will guide you through the techniques, ingredients, and flavors
that make Indian appetizers so special. So, join us as we unravel the secrets of Indian
appetizers and embark on a culinary adventure that will delight your taste buds and
transport you to the vibrant streets of India.

-10-
 Did you know that...
Chaat, a popular category of Indian appetizers, originated in North
India and is known for its combination of sweet, savory, and tangy
flavors. It is a delightful street food that showcases the diversity of
Indian cuisine.
The iconic samosa, a deep-fried pastry filled with spiced potatoes
and peas, has its roots in Central Asia. It was introduced to India by
traders and has since become a beloved snack across the country.
Pakoras, another famous Indian appetizer, are made by dipping
various vegetables or paneer (Indian cottage cheese) in a chickpea
flour batter and deep-frying them to crispy perfection. They are often
enjoyed with a cup of hot tea during monsoon season.
Dosa, a thin and crispy South Indian pancake made from fermented
rice and lentil batter, is not only a popular breakfast item but also a
versatile appetizer. It can be filled with various savory fillings like
spiced potatoes, paneer, or chutneys.
Indian appetizers often feature chutneys, which are flavorful
condiments made from a combination of herbs, spices, fruits, and
vegetables. These chutneys add a burst of tangy, sweet, or spicy
flavors to complement the appetizer.
Tandoori chicken, a classic Indian appetizer, is marinated in a
mixture of yogurt and spices, including the vibrant red color from
ground Kashmiri red chili powder. It is then traditionally cooked in a
clay oven called a tandoor, resulting in juicy and flavorful chicken.
Street food markets, such as Mumbai's Chowpatty Beach and
Delhi's Chandni Chowk, are bustling hubs where you can find a wide
variety of Indian appetizers. These markets offer a unique culinary
experience with their vibrant atmosphere and diverse range of
flavors.

-12-
 Samosas
Samosas are iconic triangular pastries filled with a savory mixture of spiced potatoes, peas, and
sometimes other ingredients. They are a popular Indian appetizer that has become beloved
worldwide. Originating from Central Asia, samosas were introduced to India by traders and have
since become a staple in Indian cuisine. They are commonly enjoyed as a snack or appetizer,
often served with chutneys or sauces for dipping. With their crispy exterior and flavorful filling,
samosas are a delightful combination of textures and spices that showcase the rich and diverse
flavors of Indian culinary heritage.

8 SERVINGS 45 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

For the dough: 1. In a large mixing bowl, combine the flour and salt for
2 cups all-purpose flour the dough. Add ghee or oil and mix well until the
1/2 teaspoon salt mixture resembles breadcrumbs.
4 tablespoons ghee or 2. Gradually add water and knead to form a smooth
vegetable oil dough. Cover with a damp cloth and let it rest for 30

1/2 cup water minutes.

3. In a separate bowl, prepare the filling by combining
mashed potatoes, boiled peas, chopped onion,
For the filling:
ginger, garlic, green chili, cumin seeds, coriander
2 medium potatoes, boiled,
powder, garam masala, turmeric powder, lemon
peeled, and mashed
juice, and salt. Mix well to combine all the ingredients.
1/2 cup green peas, boiled
4. Divide the dough into equal-sized portions and roll
1 small onion, finely
each portion into a small circle.
chopped
5. Cut each circle in half and form a cone by bringing
1 teaspoon ginger, grated the straight edge together and sealing the edges
1 teaspoon garlic, minced with water.
1 green chili, finely chopped 6. Fill each cone with the potato filling, leaving some
1 teaspoon cumin seeds space at the top.
1 teaspoon coriander 7. Apply water on the edges and press to seal the
powder samosas.
1/2 teaspoon garam masala 8. Heat vegetable oil in a deep pan or kadai for frying.
1/2 teaspoon turmeric 9. Once the oil is hot, carefully slide the samosas into
powder the oil and fry on medium heat until they turn golden
1 tablespoon lemon juice brown and crispy.
Salt to taste 10. Remove the samosas from the oil and drain them on

Vegetable oil for frying a paper towel to remove excess oil.

-14-
 Pakoras
Pakoras are a popular Indian snack made by batter-coating vegetables and deep-frying them to
crispy perfection. They are a delightful combination of flavors, textures, and spices. Pakoras have
a long history in Indian cuisine and are believed to have originated in the Indian subcontinent.
They are commonly enjoyed during monsoon seasons as a hot and comforting snack. The
versatility of pakoras allows for a wide variety of vegetables to be used, such as onions, potatoes,
spinach, cauliflower, and more. Whether enjoyed with a cup of tea or as a starter at a gathering,
pakoras are a beloved part of Indian culinary culture.

4 SERVINGS 20 MINUTES 150 KCAL EASY

INGREDIENTS DIRECTIONS
1 cup chickpea flour (besan) 1. In a mixing bowl, combine chickpea flour, rice
1/4 cup rice flour flour, turmeric powder, red chili powder, cumin
1/2 teaspoon turmeric seeds, coriander powder, garam masala, baking
powder soda, and salt. Mix well to combine the dry
1/2 teaspoon red chili ingredients.
powder 2. Gradually add water and whisk the mixture to
1/2 teaspoon cumin seeds form a smooth batter. The batter should have a
1/2 teaspoon coriander thick consistency that coats the back of a spoon.
powder 3. Heat oil in a deep pan or kadai for deep frying.
1/2 teaspoon garam masala 4. Dip the sliced or chopped vegetables into the
1/2 teaspoon baking soda batter, ensuring they are well-coated.
Salt to taste 5. Gently drop the coated vegetables into the hot oil,
Water, as needed taking care not to overcrowd the pan.
Oil for deep frying 6. Fry the pakoras on medium heat until they turn
Assorted vegetables (such golden brown and crispy. Flip them occasionally
as onions, potatoes, for even cooking.
spinach, cauliflower), sliced 7. Once the pakoras are cooked, remove them from
or chopped the oil using a slotted spoon and drain them on a
paper towel to remove excess oil.
8. Repeat the process with the remaining vegetables
and batter.
9. Serve the pakoras hot with mint chutney,
tamarind chutney, or tomato ketchup.

-16-
 Aloo Tikki
Aloo Tikki is a popular Indian street food snack made from mashed potatoes and a blend of
aromatic spices. It is a versatile dish that can be enjoyed as an appetizer, snack, or even as a part
of a main course. Aloo Tikki is believed to have originated in the Indian subcontinent and has
become an integral part of Indian cuisine. These crispy and flavorful potato cutlets are typically
served with various chutneys, yogurt, and chaat masala. Aloo Tikki's humble yet delicious flavors
make it a beloved dish enjoyed by people of all ages.

4 SERVINGS 30 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

4 medium-sized potatoes, 1. In a large mixing bowl, mash the boiled potatoes

boiled and peeled until smooth and lump-free.
1/2 cup bread crumbs 2. Add bread crumbs, chopped onions, cilantro,
1/4 cup finely chopped green chilies, ginger paste, cumin powder, red chili
onions powder, garam masala, chaat masala, and salt. Mix
1/4 cup finely chopped well to combine all the ingredients.
cilantro (coriander leaves) 3. Divide the potato mixture into equal portions and
2 green chilies, finely shape them into round patties or cutlets.
chopped 4. Heat oil in a non-stick pan or griddle over medium
1 teaspoon ginger paste heat.
1 teaspoon cumin powder 5. Place the shaped cutlets on the hot pan and cook
1/2 teaspoon red chili them until golden brown and crispy on both sides.
powder Flip them carefully to avoid breaking.
1/2 teaspoon garam masala 6. Cook the cutlets in batches, if needed, adding
1/2 teaspoon chaat masala more oil as required.
Salt to taste 7. Once the cutlets are cooked, transfer them to a
Oil for shallow frying plate lined with a paper towel to absorb any excess
oil.
8. Serve the Aloo Tikki hot with mint chutney,
tamarind chutney, or yogurt. You can also
assemble them as a part of a chaat by topping
them with chutneys, yogurt, sev, and chopped
onions.

-18-
 Paneer Tikka
Paneer Tikka is a popular vegetarian dish from Indian cuisine. It consists of marinated cubes of
paneer (Indian cottage cheese) that are skewered and grilled to perfection. Paneer Tikka is
known for its smoky and charred flavors, combined with the creamy texture of paneer. This dish is
believed to have originated in the Punjab region of India, where it is a beloved part of the
traditional cuisine. Over time, Paneer Tikka has gained popularity throughout India and has
become a staple in Indian restaurants and households. It is often served as an appetizer or a side
dish during gatherings, festivals, and special occasions.

4 SERVINGS 30 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

250 grams paneer, cut into 1. In a bowl, combine yogurt, besan, ginger-garlic paste,
cubes red chili powder, turmeric powder, cumin powder,
1/2 cup plain yogurt coriander powder, garam masala, lemon juice, oil, and

2 tablespoons besan (gram salt. Mix well to form a smooth marinade.

2. Add paneer cubes to the marinade and gently coat
flour)
them with the mixture. Allow the paneer to marinate
1 tablespoon ginger-garlic
for at least 1 hour in the refrigerator to enhance the
paste
flavors.
1 teaspoon Kashmiri red
3. Preheat the grill or oven to medium-high heat.
chili powder 4. Thread the marinated paneer cubes onto the soaked
1/2 teaspoon turmeric skewers, alternating with onion slices if desired.
powder 5. Grill the skewers for 8-10 minutes, turning them
1/2 teaspoon cumin powder occasionally, until the paneer is slightly charred and
1/2 teaspoon coriander cooked through. If using an oven, place the skewers on
powder a greased baking tray and bake at 200°C (400°F) for 12-
1/2 teaspoon garam masala 15 minutes, flipping halfway through.
1 tablespoon lemon juice 6. Remove the skewers from the grill or oven and let
them cool slightly.
1 tablespoon oil
Salt to taste
Paneer Tikka is a delightful vegetarian option that
Onion slices and lemon
showcases the rich flavors and textures of paneer. The
wedges for garnish
smoky grilled aroma combined with the tangy and spicy
Skewers, soaked in water marinade makes it an irresistible dish for paneer lovers.
Whether enjoyed as a starter or served alongside a main
course, Paneer Tikka is sure to impress with its delicious
blend of spices and the succulent taste of grilled paneer.

-20-
 Papdi Chaat
Papdi Chaat is a popular street food snack from India that is loved for its vibrant flavors and
textures. It is a delightful combination of crispy papdis (fried dough wafers), tangy yogurt,
flavorful chutneys, and a variety of toppings. This chaat dish is believed to have originated in the
northern region of India, specifically in Delhi, where street vendors would sell it as a quick and
flavorful snack. Over time, Papdi Chaat has become immensely popular across the country, with
different regions adding their own twists and variations to the recipe. It is commonly enjoyed as a
light meal or as an appetizer during festivals, parties, and special occasions.

4 SERVINGS 30 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

20-25 papdis (store-bought 1. Arrange the papdis on a serving plate in a single layer.
or homemade crispy 2. Drizzle a spoonful of whisked yogurt over each papdi,
wafers) ensuring they are well-covered but not soggy.
1 cup plain yogurt, whisked 3. Spoon some green chutney and tamarind chutney

1/2 cup green chutney over the yogurt layer on each papdi.
4. Sprinkle the chopped onions and tomatoes evenly
1/2 cup tamarind chutney
over the papdis.
1 small onion, finely
5. Garnish with fresh coriander leaves, sev, chaat masala,
chopped
roasted cumin powder, and a pinch of salt.
1 small tomato, finely
6. Repeat the process for the remaining papdis.
chopped
7. Serve the Papdi Chaat immediately, allowing the
1/4 cup finely chopped fresh flavors to meld together. The crispy papdis will soften
coriander leaves slightly due to the yogurt and chutneys, creating a
1/4 cup sev (crispy chickpea perfect blend of textures.
flour noodles) 8. Enjoy the Papdi Chaat as a delicious and tangy snack,
1/2 teaspoon chaat masala savoring the combination of crispy, creamy, and tangy
1/4 teaspoon roasted cumin flavors with each bite.
powder
Salt to taste Papdi Chaat is a delightful and popular Indian street food
snack that offers a burst of flavors in every bite. The
combination of crispy papdis, tangy yogurt, sweet and
savory chutneys, and refreshing toppings creates a
tantalizing culinary experience. Whether enjoyed as an
evening snack or served as a part of a larger meal, Papdi
Chaat is sure to impress with its unique blend of textures
and the explosion of flavors.

-22-
 Dahi Vada
Dahi Vada is a popular Indian dish that consists of lentil dumplings soaked in creamy yogurt and
garnished with a variety of flavorful chutneys and spices. It is a beloved snack and appetizer that
is commonly enjoyed during festivals, celebrations, and special occasions. Dahi Vada has a long
history in Indian cuisine and is believed to have originated in the northern regions of India,
particularly in Punjab. The dish has evolved over time, with different regions adding their own
unique variations and flavors. Dahi Vada is known for its perfect balance of textures, combining
soft and spongy lentil dumplings with the cool and tangy yogurt, resulting in a refreshing and
indulgent culinary experience.

4 SERVINGS 45 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

1 cup urad dal (split black 1. Wash the urad dal and moong dal thoroughly, and then soak
them in water for 4-5 hours.
lentils)
2. Drain the soaked lentils and grind them to a smooth paste in
1/2 cup moong dal (split
a blender or food processor, adding a little water if needed.
yellow lentils) 3. Transfer the lentil paste to a bowl and add ginger paste, green
1 teaspoon ginger paste chili, and salt. Mix well to incorporate the flavors.
1 green chili, finely chopped 4. Heat oil in a deep pan for frying.
5. Take small portions of the lentil mixture and shape them into
Salt to taste
small round dumplings.
Oil for deep frying
6. Gently drop the dumplings into the hot oil and fry them until
2 cups plain yogurt they turn golden brown and crispy.
1/2 cup tamarind chutney 7. Remove the fried dumplings from the oil and drain them on a
1/2 cup green chutney paper towel to remove excess oil.
8. Meanwhile, soak the fried dumplings in warm water for 10-15
1/2 teaspoon roasted cumin
minutes to make them soft and spongy.
powder 9. Squeeze out the excess water from the dumplings and
1/2 teaspoon red chili arrange them in a serving dish.
powder 10. Whisk the yogurt until smooth and creamy. Pour the yogurt

Fresh coriander leaves, over the dumplings, covering them completely.

11. Drizzle tamarind chutney and green chutney over the yogurt-
finely chopped, for garnish
covered dumplings.
12. Sprinkle roasted cumin powder, red chili powder, and
chopped coriander leaves on top for added flavor and garnish.

Dahi Vada is a classic Indian dish that offers a harmonious blend

of flavors and textures. The soft and spongy lentil dumplings,
soaked in creamy yogurt and topped with tangy chutneys, create
a delectable contrast that is loved by many. Whether served as an
appetizer or enjoyed as a snack, Dahi Vada is a refreshing and
indulgent treat that showcases the richness of Indian cuisine

-24-
 Chicken Tikka
Chicken Tikka is a popular Indian dish that consists of marinated and grilled chicken pieces. It is
known for its smoky and flavorful taste, making it a favorite among both locals and foreigners.
The dish originated in the Punjab region of India, where it was traditionally prepared in a clay
oven called a tandoor. The word "tikka" means "pieces" or "bits," referring to the small chunks of
chicken used in the dish. Over time, Chicken Tikka gained popularity throughout India and
became a staple in Indian cuisine. Today, it is often served as an appetizer or as part of a main
course and is enjoyed with various accompaniments such as mint chutney, naan bread, or rice.

4 SERVINGS 30 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

500 grams boneless 1. In a bowl, combine yogurt, lemon juice, ginger-garlic

chicken, cut into bite-sized paste, cumin, coriander, red chili powder, turmeric
powder, garam masala, and salt to make the marinade.
pieces
2. Add the chicken pieces to the marinade and mix well,
1 cup plain yogurt
ensuring that all the pieces are coated evenly. Let it
2 tablespoons lemon juice marinate for at least 2 hours, or overnight in the
2 tablespoons ginger-garlic refrigerator for enhanced flavor.
paste 3. Preheat the grill or oven to medium-high heat.
2 teaspoons ground cumin 4. Thread the marinated chicken pieces onto skewers,
2 teaspoons ground leaving some space between each piece.
5. Brush the grill or baking tray with oil to prevent sticking.
coriander
6. Place the chicken skewers on the grill or baking tray and
1 teaspoon red chili powder
cook for about 10-12 minutes, turning occasionally, until
1 teaspoon turmeric powder the chicken is cooked through and slightly charred.
1 teaspoon garam masala 7. Remove the chicken tikka skewers from the grill or oven
Salt to taste and let them rest for a few minutes.
2 tablespoons oil 8. Garnish with fresh coriander leaves and serve hot with
Fresh coriander leaves, lemon wedges on the side.

chopped, for garnish

Chicken Tikka is a mouthwatering dish that showcases the
Lemon wedges, for serving
vibrant flavors of Indian cuisine. The combination of aromatic
spices and tender chicken, grilled to perfection, makes it a
favorite among food enthusiasts. Whether prepared on a
traditional charcoal grill or in a modern oven, Chicken Tikka
never fails to impress with its smoky and tantalizing taste. It is
a must-try recipe for anyone looking to experience the
authentic flavors of Indian cuisine.

-25-
 Vegetable Spring Rolls
Vegetable Spring Rolls are a popular appetizer in Indian cuisine. These crispy and flavorful rolls
are made by wrapping a mixture of vegetables and spices in thin spring roll wrappers and then
deep-frying until golden and crispy. Spring rolls have their origins in Chinese cuisine, but they
have become widely popular and adapted in various Asian cuisines, including Indian cuisine. In
India, Vegetable Spring Rolls are often served during festive occasions and special gatherings.
They are loved for their crunchy texture, vibrant colors, and the delicious combination of
vegetables and spices. Whether enjoyed as a snack or appetizer, Vegetable Spring Rolls are sure
to satisfy your taste buds.

4 SERVINGS 40 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

12 spring roll wrappers 1. In a large mixing bowl, combine cabbage, carrots,

1 cup shredded cabbage bell peppers, bean sprouts, spring onions, garlic,
1 cup grated carrots ginger, soy sauce, vinegar, sesame oil, cornstarch,
1 cup thinly sliced bell black pepper, and salt. Mix well to combine all the
peppers ingredients.
1 cup bean sprouts 2. Take a spring roll wrapper and place it on a clean
1/2 cup chopped spring surface or cutting board. Spoon about 2
onions tablespoons of the vegetable filling onto the
2 cloves garlic, minced bottom third of the wrapper.
1 teaspoon grated ginger 3. Fold the bottom of the wrapper over the filling,
2 tablespoons soy sauce tucking it tightly. Then, fold the sides of the
1 tablespoon vinegar wrapper inward and roll it up tightly, sealing the
1 tablespoon sesame oil edges with a little water.
1 tablespoon cornstarch 4. Repeat the process with the remaining wrappers
1/2 teaspoon black pepper and filling until all the spring rolls are prepared.
Oil for frying 5. Heat oil in a deep pan or wok for frying. The oil
Salt to taste should be hot but not smoking.
6. Carefully add the spring rolls to the hot oil in
batches, frying them until they turn golden brown
and crispy. It usually takes about 4-5 minutes per
batch.
7. Once cooked, remove the spring rolls from the oil
and place them on a paper towel-lined plate to
drain excess oil.
8. Serve the Vegetable Spring Rolls hot with your
favorite dipping sauce, such as sweet chili sauce or
soy sauce.

-26-
 Chole Bhature
Chole Bhature is a classic North Indian dish that consists of spicy chickpea curry served with
deep-fried bread called Bhature. This popular dish originated in the Punjab region of India and
has since become a favorite across the country. Chole, also known as Chana Masala, is a flavorful
curry made with chickpeas cooked in a blend of aromatic spices and tomato-based gravy.
Bhature, on the other hand, is a soft and fluffy bread made from all-purpose flour and yogurt,
deep-fried until it puffs up and turns golden brown. The combination of the spicy and tangy
chickpea curry with the indulgent fried bread creates a satisfying and comforting meal that is
loved by many.

4 SERVINGS 30 MINUTES 400 KCAL MED

INGREDIENTS DIRECTIONS

For Chole (Chickpea Curry): 1. Place the cleaned tripe in a large pot and cover it with
1 cup dried chickpeas (soaked water. Add half of the chopped onion and half of the
overnight and cooked until minced garlic to the pot. Bring the water to a boil over
tender) high heat, then reduce the heat to low and simmer
2 tablespoons oil the tripe for about 2 hours, or until it becomes tender.
1 onion, finely chopped Skim off any foam or impurities that rise to the surface
2 tomatoes, pureed during cooking.
2 teaspoons ginger-garlic 2. Once the tripe is cooked, remove it from the pot and
paste let it cool slightly. Drain and rinse the tripe under cold
2 teaspoons Chole masala water to remove any excess fat or residue. Pat it dry
(Indian spice blend for with paper towels.
chickpeas)
3. Cut the cooked tripe into small, bite-sized pieces.
1 teaspoon cumin powder
4. In a large skillet, heat the vegetable oil over medium
1 teaspoon coriander powder
heat. Add the remaining chopped onion and minced
1/2 teaspoon turmeric powder
garlic to the skillet and sauté until they become
1/2 teaspoon red chili powder
fragrant and translucent.
Salt to taste
5. Add the cooked tripe to the skillet and season it with
Fresh coriander leaves for
dried oregano, ground cumin, chili powder, salt, and
garnish
pepper. Stir well to coat the tripe with the spices and
cook for another 5-7 minutes, or until the tripe is
For Bhature (Fried Bread):
heated through and slightly crispy.
2 cups all-purpose flour
6. Warm the corn tortillas in a dry skillet or on a comal (a
1/2 cup yogurt
flat griddle) over medium heat. Flip them occasionally
1 teaspoon sugar
until they are soft and pliable.
1/2 teaspoon baking powder
7. To assemble the tacos, place a spoonful of the cooked
1/2 teaspoon salt
Oil for deep frying tripe onto each warm tortilla. Garnish with fresh
cilantro and serve with your choice of salsa or hot
sauce.

-27-
 Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a popular street food in India. It is a delightful
and tangy snack that consists of small hollow and crispy balls filled with a mixture of flavored
water, tamarind chutney, mashed potatoes, and chickpeas. Pani Puri is known for its burst of
flavors and the unique experience of enjoying the crunchy puris filled with the spiced water.
Originating from the Indian subcontinent, Pani Puri has become an iconic street food loved by
people of all ages. It is commonly found at roadside stalls and is a must-try for anyone looking to
explore the vibrant and diverse flavors of Indian street food.

4 SERVINGS 45 MINUTES 150 KCAL MED

INGREDIENTS DIRECTIONS

For the Pani (Spiced Water): 1. Start by preparing the Pani (Spiced Water). In a blender,
1 cup fresh mint leaves add mint leaves, coriander leaves, green chilies, ginger,
1 cup fresh coriander leaves tamarind pulp, roasted cumin powder, chaat masala,
2 green chilies black salt, and regular salt. Blend it into a smooth paste.
1-inch piece of ginger 2. Transfer the paste to a large mixing bowl and add
1 tablespoon tamarind pulp chilled water. Mix well to combine all the flavors. Adjust
1 teaspoon roasted cumin the salt and spices according to your taste preferences.
powder Refrigerate the Pani to chill it further.
1 teaspoon chaat masala 3. Next, prepare the Puris (Crispy Balls). In a mixing bowl,
(Indian spice blend) combine semolina, all-purpose flour, baking soda, and

1/2 teaspoon black salt salt. Gradually add water and knead it into a firm dough.
Cover the dough and let it rest for 15-20 minutes.
Salt to taste
4. After the resting period, divide the dough into small
4 cups chilled water
portions and roll each portion into a thin circle.
5. Heat oil in a deep pan or kadhai for deep frying.
For the Puris (Crispy Balls):
Carefully slide the rolled puris into the hot oil and fry
1 cup semolina (rava)
until they turn golden brown and puff up. Remove
1/4 cup all-purpose flour
them from the oil and drain on a paper towel.
1/4 teaspoon baking soda
6. Once the puris are ready, it's time to assemble the Pani
Salt to taste
Puri. Make a small hole in each puri by gently tapping it
Oil for deep frying
with your finger or using a puri-making tool.
7. Fill each puri with a small amount of mashed potatoes,
For the Filling:
boiled chickpeas, and a spoonful of tamarind chutney.
1 cup boiled and mashed
8. Dip the filled puri into the chilled Pani and place
potatoes
1/2 cup boiled chickpeas
Tamarind chutney
Sev (crispy gram flour
noodles)

-28-
 CHAPTER 2
First dishes
Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse
range of dishes. One of the most exciting aspects of Indian cuisine is the wide
variety of first dishes that tantalize the taste buds and set the stage for a
memorable meal. From hearty soups and savory snacks to refreshing salads
and light appetizers, Indian first dishes are a celebration of culinary creativity
and cultural diversity.
First dishes play a significant role in Indian dining traditions. They are often
served at the beginning of a meal to awaken the senses and prepare the palate
for the flavors to come. These dishes are designed to stimulate the appetite and
provide a glimpse into the rich tapestry of Indian culinary heritage.
In this chapter, we will explore a myriad of Indian first dishes that span different
regions and showcase the incredible diversity of Indian cuisine. Each dish is a
masterpiece in its own right, combining carefully selected ingredients, aromatic
spices, and expert techniques to create a harmonious balance of flavors and
textures.
From the comforting warmth of lentil soups like Dal Shorba and creamy
tomato-based soups like Tamatar Shorba to the crisp and flavorful samosas
and pakoras, Indian first dishes offer a delightful journey for the senses. The
tangy and spicy chaats, such as Pani Puri and Papdi Chaat, showcase the
unique combination of sweet, sour, and spicy flavors that are characteristic of
Indian street food.
In this chapter, you will discover recipes that range from light and refreshing
salads like Kachumber Salad to the indulgent and flavorful appetizers like
Chicken Tikka and Paneer Tikka. Whether you're looking for a light and healthy
start to your meal or a hearty and satisfying appetizer, Indian cuisine offers an
abundance of choices to suit every taste and occasion.
Join us as we embark on a culinary adventure through the vibrant world of
Indian first dishes. From the bustling streets of Mumbai to the royal kitchens of
Rajasthan, each recipe will transport you to a different corner of India and
introduce you to the incredible flavors and traditions that make Indian cuisine
so unique.

-30-
 Did you know that...
Diverse Regional Influences: Indian first dishes showcase the diverse regional
influences that shape the country's cuisine. From the fiery flavors of South Indian
rasam to the rich and aromatic flavors of North Indian shorba, each dish reflects
the distinct culinary traditions of its region.
Historical Significance: Many Indian first dishes have a rich historical significance.
For example, samosas were introduced to India by Middle Eastern traders and
later became a popular snack across the country.
Ayurvedic Principles: Indian first dishes often incorporate Ayurvedic principles,
which emphasize the balance of flavors and use of fresh ingredients to promote
holistic well-being.
Street Food Delights: Indian first dishes include a range of tantalizing street food
options that have gained popularity worldwide. Street food favorites like pani
puri, bhel puri, and vada pav offer a burst of flavors and textures.
Vegetarian Variety: Indian cuisine is renowned for its vegetarian-friendly options,
and many first dishes are vegetarian or vegan. From lentil soups to vegetable
fritters, these dishes showcase the creativity and versatility of plant-based
ingredients.
Spice Blends: Indian first dishes often feature the use of aromatic spice blends like
garam masala, curry powder, and chaat masala, which add depth and
complexity to the flavors.
Fusion Flavors: Indian first dishes have also embraced fusion flavors, blending
traditional Indian ingredients and techniques with global influences. This fusion
gives rise to innovative dishes that marry the best of both worlds.
Rituals and Festivals: Indian first dishes are often associated with rituals and
festivals. For instance, dahi vada is a popular dish during festive celebrations like
Holi, while pakoras are commonly enjoyed during monsoon seasons.
Health Benefits: Many Indian first dishes are packed with nutritious ingredients
like lentils, vegetables, and spices, offering a balance of flavors and health
benefits.
Social Bonding: Indian first dishes are often shared among friends and family,
fostering a sense of togetherness and communal dining. They create
opportunities for connection and shared experiences, making mealtime a special
and memorable occasion.

-32-
 Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish known for its rich and
creamy tomato-based gravy. It is a classic example of the vibrant flavors and culinary expertise of
North Indian cuisine. Tender pieces of chicken are marinated in a flavorful blend of spices, yogurt,
and lemon juice, then cooked in a buttery tomato sauce until they become succulent and infused
with the aromatic flavors. The origin of Butter Chicken can be traced back to the city of Delhi,
where it was created by the famous restaurant Moti Mahal in the 1950s. Today, it has become
one of the most beloved Indian dishes, both in India and around the world.

4 SERVINGS 45 MINUTES 400 KCAL MED

INGREDIENTS DIRECTIONS

For the marinade: 1. In a mixing bowl, combine all the marinade

500 grams boneless chicken, ingredients and mix well. Add the chicken pieces and
cut into cubes coat them thoroughly with the marinade. Cover and
1/2 cup plain yogurt refrigerate for at least 1 hour, or overnight for best
1 tablespoon ginger-garlic results.
paste 2. Preheat the oven to 200°C (400°F). Place the
1 teaspoon red chili powder marinated chicken on a baking tray and bake for 15-20
1/2 teaspoon turmeric powder minutes until the chicken is cooked through and
1 teaspoon garam masala slightly charred. Remove from the oven and set aside.
1 tablespoon lemon juice 3. In a large pan, melt butter over medium heat. Add
Salt to taste chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for a minute until
For the gravy:
fragrant.
2 tablespoons butter
5. Add tomato puree, tomato paste, red chili powder,
1 onion, finely chopped
turmeric powder, and garam masala. Cook the
2 tomatoes, pureed
mixture until the oil separates from the gravy.
1 tablespoon tomato paste
6. Reduce the heat to low and add heavy cream. Stir well
1 teaspoon ginger-garlic paste
to combine and simmer for a few minutes.
1 teaspoon red chili powder
7. Add honey (if desired) and salt. Adjust the seasoning
1/2 teaspoon turmeric powder
according to your taste preferences.
1 teaspoon garam masala
8. Add the baked chicken pieces to the gravy and mix
1/2 cup heavy cream
them well to coat with the sauce. Simmer for another
1 tablespoon honey (optional,
5-10 minutes to allow the flavors to meld together.
for sweetness)
9. Garnish with fresh coriander leaves and serve hot with
Salt to taste
naan bread or steamed rice.
Fresh coriander leaves for
garnish

-34-
 Biryani
Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. It is a
beloved and iconic dish known for its fragrant spices, tender meat (or vegetables), and fluffy rice.
Biryani is a true culinary masterpiece that combines the techniques of cooking rice and meat
together in layers, allowing the flavors to blend harmoniously. It is often associated with
celebrations, feasts, and special occasions, but it is also enjoyed as a satisfying meal any time of
the year. Biryani comes in various regional variations, each with its own unique blend of spices
and cooking methods.

6 SERVINGS 30 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

Basmati rice - 2 cups 1. Wash the basmati rice under running water until the
Chicken, lamb, or mixed water runs clear. Soak the rice in water for 30 minutes
vegetables - 500 grams and then drain.
Yogurt - 1/2 cup 2. In a large pot, heat ghee or oil and sauté the sliced
Ginger-garlic paste - 2 onions until golden brown. Remove half of the fried

tablespoons onions and set aside for garnishing.

3. Add the ginger-garlic paste to the pot and cook for a
Onion - 2, thinly sliced
minute until fragrant. Then, add the chicken, lamb, or
Tomatoes - 2, chopped
vegetables along with the biryani masala powder,
Biryani masala powder - 2
garam masala powder, and salt. Cook until the meat
tablespoons
is browned or the vegetables are tender.
Saffron strands - a pinch
4. In a separate pot, bring water to a boil and add the
(soaked in warm milk)
soaked and drained rice. Cook the rice until it is 70%
Ghee or vegetable oil - 1/4
cooked, then drain the excess water.
cup 5. Layer the partially cooked rice over the meat or
Fresh mint leaves - a vegetables in the pot. Sprinkle the saffron-soaked
handful milk, chopped mint leaves, and coriander leaves on
Fresh coriander leaves - a top.
handful 6. Cover the pot with a tight-fitting lid and cook on low
Green chilies - 2, slit heat for 20-25 minutes or until the rice is fully cooked
Whole spices (cinnamon and the flavors are well infused.
stick, cardamom pods, 7. Remove from heat and let the biryani rest for 5
cloves, bay leaves) - a few minutes. Fluff the rice gently with a fork.
Salt - to taste 8. Serve the biryani hot, garnished with the reserved
fried onions. Accompany it with raita (yogurt dip) and
enjoy the delectable flavors of this classic Indian dish.

-35-
 Dal Makhani
Dal Makhani is a rich and indulgent dish made from black lentils (urad dal) and kidney beans
(rajma), simmered in a creamy and flavorful sauce. Originating from the Punjab region of India,
this dish has gained popularity across the country and is a staple in Indian cuisine. Traditionally,
Dal Makhani is slow-cooked for hours, allowing the lentils to become soft and creamy while
absorbing the aromatic spices and rich flavors. The combination of earthy lentils, tangy
tomatoes, fragrant spices, and a touch of cream creates a luscious and comforting stew that is
often enjoyed with naan bread or steamed rice.

4 SERVINGS 8 HOURS 300 KCAL MED

INGREDIENTS DIRECTIONS

Black lentils (urad dal): 1 cup 1. Rinse the black lentils and kidney beans under
Kidney beans (rajma): 1/4 running water. Soak them in enough water
cup overnight or for at least 8 hours. Drain the water
Onion: 1, finely chopped before cooking.
Tomatoes: 2, pureed 2. In a pressure cooker or large pot, add the soaked
Ginger-garlic paste: 1 lentils, kidney beans, chopped onion, ginger-garlic
tablespoon paste, tomato puree, green chili, and salt. Add
Green chili: 1, slit enough water to cover the lentils and beans by
Ghee or oil: 2 tablespoons about an inch.
Cumin seeds: 1 teaspoon 3. Pressure cook the lentils and beans on medium

Turmeric powder: 1/2 heat for about 6-7 whistles or until they are soft and

teaspoon tender. If using a pot, cook until the lentils and

beans are fully cooked and easily mashable.
Red chili powder: 1/2
4. In a separate pan, heat ghee or oil and add cumin
teaspoon
seeds. Let them splutter, then add turmeric powder,
Coriander powder: 1
red chili powder, and coriander powder. Cook the
teaspoon
spices for a minute to release their flavors.
Garam masala powder: 1
5. Transfer the cooked lentils and beans to the pan
teaspoon
with the spices. Mix well and simmer on low heat for
Salt: To taste
about 30 minutes, stirring occasionally.
Fresh cream: 2 tablespoons
6. Add garam masala powder and adjust the salt to
Fresh coriander leaves: For
taste. Cook for another 10 minutes to allow the
garnishing
flavors to meld together.
7. Stir in the fresh cream and cook for a few more
minutes until the stew reaches a creamy
consistency.

-36-
 Palak Paneer
Palak Paneer is a classic Indian dish that combines the goodness of spinach (palak) with creamy
cottage cheese (paneer) in a flavorful curry. The dish originated in the northern regions of India,
particularly in Punjab, where spinach is abundantly grown. It is a popular vegetarian option
known for its vibrant green color, mild spices, and rich, creamy texture. The spinach is blanched
and pureed, then cooked with aromatic spices, onions, tomatoes, and paneer, resulting in a
delicious and nutritious curry. Palak Paneer is best enjoyed with naan bread or steamed rice,
making it a wholesome and satisfying meal.

4 SERVINGS 30 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

Spinach (palak): 500 grams 1. Wash the spinach thoroughly to remove any dirt or
Cottage cheese (paneer): impurities. Blanch the spinach by boiling it in hot
200 grams, cubed water for 2-3 minutes. Drain the water and
Onion: 1 large, finely immediately transfer the spinach to a bowl of ice
chopped water to retain its vibrant green color. Drain again
Tomatoes: 2 medium, finely and blend the spinach into a smooth puree. Set
chopped aside.

Green chili: 1, slit 2. Heat ghee or oil in a pan and add cumin seeds. Let
them splutter, then add chopped onions and sauté
Ginger-garlic paste: 1
until golden brown.
tablespoon
3. Add ginger-garlic paste and sauté for a minute until
Cumin seeds: 1 teaspoon
the raw smell disappears.
Turmeric powder: 1/2
4. Add chopped tomatoes and cook until they become
teaspoon
soft and mushy.
Red chili powder: 1/2
5. Now, add turmeric powder, red chili powder,
teaspoon
coriander powder, and salt. Mix well and cook the
Coriander powder: 1
spices for a couple of minutes.
teaspoon
6. Pour in the spinach puree and stir to combine with
Garam masala powder: 1/2 the spices. Let it simmer for 5-6 minutes on low heat.
teaspoon 7. Add the cubed paneer and mix gently to coat it with
Fresh cream: 2 tablespoons the spinach mixture. Cook for another 2-3 minutes to
Salt: To taste allow the flavors to meld together.
Ghee or oil: 2 tablespoons 8. Sprinkle garam masala powder and drizzle fresh
cream over the curry. Stir gently and cook for a
minute or two.
9. Remove from heat and serve hot with naan bread or
steamed rice.

-38-
 Chole
Chole, also known as Chickpea Curry, is a popular Indian dish with a rich and flavorful gravy
made from chickpeas (chole). It is a staple in North Indian cuisine and is often enjoyed with rice,
naan bread, or bhatura. The dish has a robust blend of spices and a tangy taste that makes it a
favorite among food enthusiasts. Chole is made using a combination of boiled chickpeas, onions,
tomatoes, and a melange of aromatic spices. It is simmered until the flavors infuse together,
creating a hearty and satisfying curry. This traditional dish has been enjoyed in Indian
households for generations and continues to be a beloved choice for vegetarian meals.

4 SERVINGS 8 HOURS 250 KCAL MED

INGREDIENTS DIRECTIONS

Chickpeas (chole): 1 cup, 1. Heat oil in a pan and add cumin seeds. Allow them
soaked overnight and boiled to splutter.
until tender 2. Add chopped onions and sauté until they turn
Onion: 1 large, finely chopped golden brown.
Tomatoes: 2 medium, finely 3. Add ginger-garlic paste and green chili. Sauté for a
chopped minute until the raw smell disappears.
Ginger-garlic paste: 1 4. Add chopped tomatoes and cook until they
tablespoon become soft and mushy.
Green chili: 1, slit
5. Now, add turmeric powder, red chili powder,
Cumin seeds: 1 teaspoon
coriander powder, and salt. Mix well and cook the
Turmeric powder: 1/2
spices for a couple of minutes.
teaspoon
6. Add the boiled chickpeas to the pan and mix them
Red chili powder: 1/2
with the spice mixture.
teaspoon
7. Add a little water to adjust the consistency of the
Coriander powder: 1
curry and let it simmer for 10-15 minutes to allow
teaspoon
the flavors to blend together.
Garam masala powder: 1/2
8. Sprinkle garam masala powder, amchoor, and
teaspoon
Amchoor (dry mango
crushed kasuri methi. Mix well and cook for

powder): 1/2 teaspoon another 2-3 minutes.

Kasuri methi (dried 9. Garnish with freshly chopped coriander leaves.
fenugreek leaves): 1 10. Serve hot with rice, naan bread, or bhatura.
teaspoon, crushed
Fresh coriander leaves: For Note: Chole tastes even more delicious when allowed
garnish to sit for a few hours or overnight, as it allows the
Cooking oil: 2 tablespoons flavors to deepen and develop. Leftovers can be
Salt: To taste refrigerated and reheated for later consumption.

-40-
 Chicken Tikka Masala
Chicken Tikka Masala is a popular Indian dish consisting of tender chicken tikka (grilled chicken)
cooked in a creamy and aromatic tomato-based sauce. It is a quintessential dish in Indian cuisine
and has gained worldwide recognition for its bold flavors and irresistible taste. The origin of Chicken
Tikka Masala is a subject of debate, with claims ranging from it being a British invention with Indian
influences to its roots in traditional Indian recipes. Regardless of its origin, Chicken Tikka Masala has
become a beloved dish enjoyed by people of various cultures. The succulent pieces of grilled chicken
are marinated in yogurt and spices, imparting them with a smoky and tangy flavor. They are then
simmered in a luscious tomato-based sauce infused with a blend of aromatic spices, creating a
harmonious combination that delights the palate.

4 SERVINGS 30 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS
Boneless chicken: 500 grams, 1. In a bowl, combine yogurt, ginger-garlic paste,
cut into bite-sized pieces turmeric powder, red chili powder, garam masala
Yogurt: 1/2 cup powder, cumin powder, coriander powder, lemon
Ginger-garlic paste: 1 tablespoon juice, and salt to make a marinade.
Turmeric powder: 1/2 teaspoon
2. Add chicken pieces to the marinade, ensuring they
Red chili powder: 1 teaspoon
are well-coated. Allow the chicken to marinate for at
Garam masala powder: 1
least 1 hour or overnight in the refrigerator for
teaspoon
enhanced flavor.
Cumin powder: 1 teaspoon
3. Preheat the grill or oven to medium-high heat. Grill or
Coriander powder: 1 teaspoon
Lemon juice: 1 tablespoon
bake the marinated chicken until it is cooked through
Salt: To taste and slightly charred on the edges.
Cooking oil: 2 tablespoons 4. In a separate pan, heat oil and sauté chopped onions
Onion: 1 large, finely chopped until they turn golden brown.
Tomatoes: 2 medium, pureed 5. Add tomato puree and cook until the oil separates
Tomato paste: 1 tablespoon from the mixture.
Fresh cream: 1/4 cup 6. Stir in tomato paste and cook for a few minutes.
Cashew paste: 2 tablespoons 7. Add cashew paste and mix well, allowing it to blend
(soak cashews in water and with the sauce.
blend to a smooth paste)
8. Reduce the heat and add fresh cream, kasuri methi,
Kasuri methi (dried fenugreek
and salt to taste. Stir the sauce until it thickens
leaves): 1 teaspoon, crushed
slightly.
Fresh coriander leaves: For
9. Add the grilled chicken tikka to the sauce, mixing
garnish
gently to coat the chicken evenly.
10. Simmer the dish for 10-15 minutes to allow the flavors
to meld together.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with naan bread or steamed rice.

-42-
 Rogan Josh
Rogan Josh is a flavorful and aromatic Kashmiri lamb curry that has roots in Persian cuisine. This
rich and hearty dish is known for its deep red color and robust flavors. Traditionally, Rogan Josh is
prepared with tender pieces of lamb cooked in a blend of aromatic spices, including Kashmiri
red chili, fennel seeds, ginger, and garlic. The name "Rogan Josh" is derived from the Persian
words "rogan" meaning oil or ghee, and "josh" meaning heat or passion, indicating the indulgent
nature of the dish. With its distinct flavors and tender meat, Rogan Josh has become a beloved
classic in Indian cuisine and is often served with steamed rice or naan bread.

4 SERVINGS 20 MINUTES 400 KCAL MED

INGREDIENTS DIRECTIONS

Lamb: 500 grams, boneless, 1. Heat ghee in a large pan or Dutch oven over
cut into cubes medium heat.
Yogurt: 1/2 cup, whisked 2. Add whole spices, including cinnamon stick, black
Onion: 2 medium-sized, cardamom pods, green cardamom pods, cloves,
finely chopped and bay leaf. Sauté for a minute until the spices
Ginger-garlic paste: 2 release their aroma.
tablespoons 3. Add chopped onions and sauté until they turn
Kashmiri red chili powder: 2 golden brown.
teaspoons 4. Stir in ginger-garlic paste and cook for a minute
Fennel seeds: 1 teaspoon, until the raw smell disappears.

crushed 5. Add Kashmiri red chili powder, fennel seeds, and

Cumin seeds: 1 teaspoon cumin seeds. Mix well and cook for a minute to toast
the spices.
Cinnamon stick: 1 inch
6. Add tomato puree and cook until the oil separates
Black cardamom pods: 2
from the mixture.
Green cardamom pods: 2
7. Reduce the heat and add whisked yogurt, stirring
Cloves: 4
continuously to prevent curdling.
Bay leaf: 1
8. Add lamb pieces to the pan and coat them well
Ghee (clarified butter): 3
with the spice mixture.
tablespoons
9. Season with salt and cover the pan. Cook on low
Tomato puree: 1/4 cup
heat for 1.5 to 2 hours, or until the lamb is tender
Salt: To taste
and the flavors have melded together.
Fresh coriander leaves: For
10. Check the consistency of the curry and adjust with
garnish
water if needed. Simmer for another 10-15 minutes.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with steamed rice or naan bread.

-43-
 Aloo Gobi
Aloo Gobi is a classic Indian vegetarian dish that combines the humble potatoes and cauliflower
in a flavorful curry. This popular North Indian recipe is known for its simplicity and comforting
flavors. The dish features tender potatoes and cauliflower florets cooked in a fragrant blend of
spices, including turmeric, cumin, and coriander. Aloo Gobi is a versatile dish that can be enjoyed
as a main course or as a side dish with roti or rice. With its combination of earthy potatoes,
tender cauliflower, and aromatic spices, Aloo Gobi has become a staple in Indian households
and a favorite among vegetarian food enthusiasts.

4 SERVINGS 30 MINUTES 250 KCAL EASY

INGREDIENTS DIRECTIONS

Potatoes: 2 medium-sized, 1. Heat oil in a large pan or skillet over medium heat.
peeled and cubed 2. Add cumin seeds and allow them to sizzle for a
Cauliflower: 1 small head, few seconds until fragrant.
cut into florets 3. Add chopped onions and sauté until they turn
Onion: 1 medium-sized, translucent.
finely chopped 4. Stir in ginger-garlic paste and cook for a minute
Ginger-garlic paste: 1 until the raw smell disappears.
tablespoon 5. Add chopped tomatoes and green chilies. Cook
Tomato: 1 medium-sized, until the tomatoes soften and the mixture forms a
finely chopped thick paste.
Green chilies: 2, slit 6. Add turmeric powder, coriander powder, red chili
lengthwise powder, and salt. Mix well to combine the spices
Cumin seeds: 1 teaspoon with the tomato-onion mixture.
Turmeric powder: 1/2 7. Add cubed potatoes and cauliflower florets to the
teaspoon pan. Toss them gently to coat with the spice
Coriander powder: 1 mixture.
teaspoon 8. Reduce the heat to low, cover the pan, and let the
Red chili powder: 1/2 vegetables cook for about 15-20 minutes, or until
teaspoon they are tender.
Garam masala: 1/2 teaspoon 9. Stir occasionally to prevent sticking and ensure
Salt: To taste even cooking.
Fresh coriander leaves: For 10. Sprinkle garam masala over the cooked
garnish vegetables and mix gently.
Cooking oil: 2 tablespoons 11. Garnish with freshly chopped coriander leaves.
12. Serve hot as a main dish or as a side with roti or
rice.

-44-
 Chicken Korma
Chicken Korma is a rich and flavorful Indian dish that originated in the Mughlai cuisine of the
Indian subcontinent. It is a creamy and aromatic curry made with tender chicken pieces cooked
in a luscious blend of yogurt, cream, and a variety of aromatic spices. The dish is known for its
mild yet complex flavors, combining the richness of cashews, almonds, and aromatic spices like
cardamom, cloves, and cinnamon. Chicken Korma has a royal heritage and was traditionally
served to the Mughal emperors and nobility. Today, it is enjoyed by people worldwide and is a
favorite choice for special occasions and gatherings.

4 SERVINGS 45 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS

Chicken: 500 grams, bone-in 1. Heat oil in a large pan or skillet over medium heat.
pieces 2. Add crushed cardamom pods, cloves, and cinnamon
Onion: 2 large, finely chopped stick. Sauté for a minute until fragrant.
Ginger-garlic paste: 2 3. Add chopped onions and cook until they turn golden
tablespoons brown.
Yogurt: 1/2 cup, whisked 4. Meanwhile, grind the soaked cashews and blanched
Fresh cream: 1/4 cup almonds into a smooth paste. Set aside.
Cashews: 1/4 cup, soaked in 5. Add ginger-garlic paste to the pan and sauté for a
water minute until the raw smell disappears.
Almonds: 1/4 cup, blanched 6. Add the chicken pieces to the pan and cook until they
and peeled are browned on all sides.
Green chilies: 2, slit lengthwise 7. In a small bowl, mix together whisked yogurt, turmeric
Cardamom pods: 4, crushed powder, red chili powder, coriander powder, and salt.
Cloves: 4 8. Add the yogurt-spice mixture to the pan and stir well
Cinnamon stick: 1-inch piece to coat the chicken evenly.
Turmeric powder: 1/2 teaspoon 9. Reduce the heat to low, cover the pan, and let the
Red chili powder: 1 teaspoon chicken cook for about 20-25 minutes, or until it is
Coriander powder: 1 teaspoon tender and cooked through.
Garam masala: 1/2 teaspoon 10. Stir occasionally to prevent sticking and ensure even
Salt: To taste cooking.
Cooking oil: 2 tablespoons 11. Add the cashew-almond paste to the pan and mix well.
Fresh coriander leaves: For Cook for another 5 minutes to allow the flavors to meld
garnish together.
12. Stir in fresh cream and garam masala. Mix gently and
simmer for a couple of minutes.
13. Garnish with freshly chopped coriander leaves.

-45-
 Vegetable Pulao
Vegetable Pulao is a fragrant and flavorful Indian dish that combines basmati rice with a variety
of colorful vegetables and aromatic spices. It is a popular one-pot meal that is loved for its
simplicity and versatility. The dish dates back to ancient times in India when rice was a staple
food, and people developed various ways to enhance its taste and nutritional value. Vegetable
Pulao is a wholesome and nutritious dish that can be enjoyed on its own or served as a side dish
with raita (yogurt dip) or curry. It is a perfect option for gatherings, festivals, or as a comforting
meal for the family.

4 SERVINGS 30 MINUTES 250 KCAL EASY

INGREDIENTS DIRECTIONS

Basmati rice: 1 cup 1. Rinse the basmati rice under running water until the
Mixed vegetables (carrots, water runs clear. Soak the rice in water for 20 minutes,
beans, peas, corn): 1 cup, then drain and set aside.
2. Heat oil or ghee in a large pan or pot over medium heat.
diced or chopped
3. Add cumin seeds, bay leaf, cinnamon stick, cloves, and
Onion: 1 large, thinly sliced
cardamom pods to the hot oil. Sauté for a minute until
Ginger-garlic paste: 1
the spices release their aroma.
tablespoon
4. Add thinly sliced onions to the pan and cook until they
Green chilies: 2, slit turn golden brown.
lengthwise 5. Stir in the ginger-garlic paste and green chilies. Sauté
Cumin seeds: 1 teaspoon for a minute until the raw smell disappears.
Bay leaf: 1 6. Add the diced vegetables to the pan and cook for 2-3
Cinnamon stick: 1-inch minutes until they start to soften.
piece 7. Drain the soaked rice and add it to the pan. Stir gently

Cloves: 4 to mix the rice with the vegetables and spices.

8. Add turmeric powder, garam masala, and salt. Mix well
Cardamom pods: 2
to coat the rice and vegetables with the spices.
Turmeric powder: 1/2
9. Pour 2 cups of water into the pan and bring it to a boil.
teaspoon
10. Once the water comes to a boil, reduce the heat to low,
Garam masala: 1/2 teaspoon cover the pan, and let the rice cook for about 15-20
Salt: To taste minutes, or until all the water is absorbed and the rice is
Cooking oil or ghee: 2 cooked and fluffy.
tablespoons 11. Remove the pan from heat and let it sit, covered, for 5
Fresh coriander leaves: For minutes to allow the flavors to blend.
garnish 12. Fluff the rice gently with a fork and garnish with freshly
chopped coriander leaves.

-46-
 Malai Kofta
Malai Kofta is a popular vegetarian dish from the Indian subcontinent. It consists of deep-fried
vegetable dumplings served in a rich and creamy tomato-based sauce. The word "malai"
translates to "cream," and "kofta" refers to the dumplings. The dish is known for its indulgent
flavors and velvety texture. The vegetable koftas are typically made with a mixture of mashed
potatoes, paneer (Indian cottage cheese), and a variety of finely chopped vegetables, seasoned
with aromatic spices. The koftas are deep-fried until golden brown and then simmered in a
luscious tomato-based gravy. Malai Kofta is a favorite in Indian cuisine and is often served on
special occasions or enjoyed as a comforting meal with naan bread or rice.

4 SERVINGS 45 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS
For the Koftas: 1. In a large bowl, combine the mashed potatoes,
Potatoes: 3 medium-sized, boiled grated paneer, grated carrot, mashed green peas,
and mashed
chopped cashews, raisins, cornstarch, red chili
Paneer (Indian cottage cheese):
100 grams, grated powder, garam masala, and salt. Mix well to form a
Carrot: 1 small, finely grated smooth dough-like mixture.
Green peas: 1/4 cup, lightly 2. Divide the mixture into equal-sized portions and
mashed shape them into round koftas.
Cashews: 2 tablespoons, finely
3. Heat oil in a deep pan or kadhai over medium heat
chopped
Raisins: 2 tablespoons
for deep-frying. Once the oil is hot, carefully drop
Cornstarch: 2 tablespoons the koftas into the oil and fry them until golden
Red chili powder: 1/2 teaspoon brown and crispy. Drain them on a paper towel to
Garam masala: 1/2 teaspoon remove excess oil and set aside.
Salt: To taste
4. In a separate pan, heat oil or ghee over medium
Oil: For deep-frying
heat. Add the chopped onions and sauté until they
For the Sauce: turn golden brown.
Onion: 1 large, finely chopped 5. Add the ginger-garlic paste to the pan and sauté
Tomatoes: 2 large, pureed for a minute until the raw smell disappears.
Ginger-garlic paste: 1 tablespoon
6. Add the tomato puree and cook until the oil
Cashew paste: 2 tablespoons
separates from the mixture.
Fresh cream: 1/4 cup
Milk: 1/4 cup 7. Stir in the cashew paste, turmeric powder, red chili
Turmeric powder: 1/2 teaspoon powder, garam masala, and salt. Cook for a few
Red chili powder: 1/2 teaspoon minutes to allow the flavors to blend.
Garam masala: 1/2 teaspoon
Salt: To taste
Oil or ghee: 2 tablespoons
Fresh coriander leaves: For
garnish

-47-
 Paneer Butter Masala
Paneer Butter Masala, also known as Paneer Makhani, is a popular vegetarian dish in Indian
cuisine. It consists of cubes of paneer (cottage cheese) cooked in a rich and creamy tomato-based
gravy. The dish is known for its luscious texture and aromatic flavors. The paneer is first marinated
in a blend of spices and then cooked in a buttery tomato sauce infused with aromatic spices and
cream. The result is a mouthwatering dish that is creamy, tangy, and mildly spiced. Paneer Butter
Masala is often enjoyed with naan bread or rice and is a staple in Indian restaurants and
households alike.

4 SERVINGS 30 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS

Paneer (cottage cheese): 1. Heat butter and oil in a pan over medium heat.
200 grams, cut into cubes Add the chopped onions and sauté until they turn
Butter: 2 tablespoons golden brown.
Oil: 1 tablespoon 2. Add the ginger-garlic paste to the pan and sauté
Onion: 1 large, finely for a minute until the raw smell disappears.
chopped 3. Stir in the tomato puree and cook until the oil
Ginger-garlic paste: 1 separates from the mixture.
tablespoon 4. Add the cashew paste, turmeric powder, red chili
Tomato puree: 1 cup powder, garam masala, kasuri methi, sugar, and
Cashew paste: 2 salt. Mix well and cook for a few minutes to allow
tablespoons the flavors to meld together.
Fresh cream: 1/4 cup 5. Reduce the heat to low and add water to adjust
Turmeric powder: 1/2 the consistency of the gravy. Simmer for a few
teaspoon minutes.
Red chili powder: 1/2 6. Gently add the paneer cubes to the gravy and stir
teaspoon to coat them evenly. Cook for another 5 minutes to
Garam masala: 1/2 teaspoon allow the paneer to absorb the flavors.
Kasuri methi (dried 7. Stir in the fresh cream and simmer for a minute.
fenugreek leaves): 1 8. Garnish with fresh coriander leaves and remove
teaspoon from heat.
Sugar: 1 teaspoon
Salt: To taste
Water: 1/2 cup
Fresh coriander leaves: For
garnish

-48-
 Prawn Curry
Prawn Curry is a mouthwatering seafood dish that showcases the flavors of coastal Indian cuisine. It
features succulent prawns cooked in a rich and aromatic curry sauce. The curry is made with a blend of
spices, coconut milk, and tangy tamarind, resulting in a flavorful and comforting dish. Prawn Curry is
popular in coastal regions of India, where seafood is abundant and forms an integral part of the local
culinary traditions. Whether enjoyed with steamed rice or freshly baked bread, this dish is sure to satisfy
your cravings for a hearty and delicious seafood curry.

4 SERVINGS 30 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS

Prawns: 500 grams, peeled 1. Heat oil in a pan over medium heat. Add mustard
and deveined seeds and curry leaves. Let them splutter.
Onion: 1 large, finely chopped 2. Add the chopped onions to the pan and sauté until
Tomato: 2 medium, finely they turn golden brown.
chopped 3. Add ginger-garlic paste and sauté for a minute until
Ginger-garlic paste: 1 the raw smell disappears.
tablespoon 4. Add the chopped tomatoes and cook until they soften
Coconut milk: 1 cup and release their juices.
Tamarind pulp: 1 tablespoon 5. Stir in turmeric powder, red chili powder, coriander
Turmeric powder: 1/2 powder, cumin powder, and salt. Mix well and cook for
teaspoon a couple of minutes.
Red chili powder: 1 teaspoon 6. Add the prawns to the pan and coat them evenly with
Coriander powder: 1 teaspoon the spice mixture. Cook for 2-3 minutes until the
Cumin powder: 1/2 teaspoon prawns turn pink and opaque.
Garam masala: 1/2 teaspoon 7. Pour in the coconut milk and tamarind pulp. Stir well
Mustard seeds: 1/2 teaspoon and bring the curry to a gentle simmer.
Curry leaves: a few 8. Cover the pan and let the curry simmer for 5-7
Fresh coriander leaves: For minutes, allowing the flavors to meld together and the
garnish prawns to cook through.

Oil: 2 tablespoons 9. Garnish with fresh coriander leaves and remove from

Salt: To taste heat.

10. Serve hot with steamed rice or bread of your choice.

Indulge in the flavors of the sea with this delicious Prawn

Curry, showcasing the vibrant and aromatic spices of
Indian coastal cuisine.

-49-
 Rajma
Rajma, also known as Red Kidney Bean Curry, is a classic North Indian dish that is loved for its
rich flavors and creamy texture. It features tender red kidney beans cooked in a thick and
flavorful tomato-based gravy. Rajma holds a special place in Indian cuisine, especially in the
state of Punjab, where it originated. It is often enjoyed with steamed rice or naan bread, making
it a popular and satisfying vegetarian meal. With its combination of protein-rich beans and
aromatic spices, Rajma is not only delicious but also nutritious, making it a favorite choice for
both comfort and nourishment.

4 SERVINGS 8 HOURS 350 KCAL MED

INGREDIENTS DIRECTIONS

Red kidney beans (Rajma): 1 1. Heat oil or ghee in a pressure cooker or a deep pot over
cup, soaked overnight and medium heat.
drained 2. Add cumin seeds, bay leaf, and cinnamon stick. Sauté for a
Onion: 1 large, finely chopped minute until they release their aroma.
3. Add the chopped onions and sauté until they turn golden
Tomato: 2 medium, finely
brown.
chopped
4. Stir in the ginger-garlic paste and green chili. Cook for a
Ginger-garlic paste: 1
minute until the raw smell disappears.
tablespoon
5. Add the chopped tomatoes and cook until they become
Green chili: 1, slit
soft and mushy.
Cumin seeds: 1 teaspoon 6. Add turmeric powder, red chili powder, coriander powder,
Bay leaf: 1 and salt. Mix well and cook for a couple of minutes.
Cinnamon stick: 1-inch piece 7. Add the soaked and drained kidney beans to the pot. Mix
Turmeric powder: 1/2 them with the spice mixture.
teaspoon 8. Pour enough water to cover the beans by an inch. Close
Red chili powder: 1 teaspoon the pressure cooker lid or cover the pot with a lid.
Coriander powder: 1 teaspoon 9. If using a pressure cooker, cook on medium heat for about
Garam masala: 1/2 teaspoon 4-5 whistles or until the beans are tender. If using a pot,
Kasuri methi (dried fenugreek simmer for about 1-1.5 hours until the beans are soft and
fully cooked.
leaves): 1 teaspoon
10. Once the beans are cooked, add garam masala and kasuri
Fresh coriander leaves: For
methi. Stir well and let the curry simmer for a few more
garnish
minutes.
Oil or ghee (clarified butter): 2
11. Garnish with fresh coriander leaves and remove from heat.
tablespoons
Salt: To taste Enjoy the hearty and flavorsome Rajma, a beloved Indian
curry that brings together the wholesome goodness of red
kidney beans and aromatic spices in a delectable
combination.

-50-
 Chicken Biryani
Chicken Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. It
is a perfect blend of succulent chicken pieces, fragrant basmati rice, and a medley of aromatic
spices. This popular dish is known for its rich flavors, beautiful presentation, and the irresistible
combination of tender chicken and fragrant rice. Biryani holds a special place in Indian cuisine
and is often served on special occasions and festive gatherings. The dish has evolved over
centuries, with different regions in India having their own variations and techniques. Whether
you're a fan of spicy biryanis or prefer a milder version, Chicken Biryani is sure to tantalize your
taste buds and leave you craving for more.

4 SERVINGS 30 MINUTES 450 KCAL MED

INGREDIENTS DIRECTIONS

Chicken: 1 kg, cut into pieces 1. Marinate the chicken pieces with yogurt, ginger-garlic
Basmati rice: 2 cups, soaked for paste, biryani masala powder, red chili powder, turmeric
30 minutes and drained powder, and salt. Let it marinate for at least 30 minutes or
Onions: 2 large, thinly sliced refrigerate overnight for enhanced flavors.
Tomatoes: 2 medium, finely 2. In a large pot, heat ghee or oil over medium heat. Add the
chopped sliced onions and cook until golden brown and

Yogurt: 1 cup caramelized. Remove half of the onions and set them
aside for garnishing.
Ginger-garlic paste: 2
3. To the remaining onions in the pot, add the chopped
tablespoons
tomatoes and cook until they turn soft and mushy.
Green chilies: 2, slit
4. Add the marinated chicken pieces to the pot. Cook on
Biryani masala powder: 2
medium-high heat until the chicken is browned and
tablespoons
cooked through.
Red chili powder: 1 teaspoon
5. Meanwhile, in a separate pot, bring water to a boil and add
Turmeric powder: 1/2 teaspoon
the soaked and drained basmati rice. Cook the rice until it
Garam masala powder: 1
is 70% cooked. Drain the rice and set aside.
teaspoon
6. In the pot with the cooked chicken, sprinkle garam masala
Saffron strands: A pinch, powder and mix well. Adjust salt and spices according to
soaked in 2 tablespoons of taste.
warm milk 7. Layer the partially cooked rice over the chicken in the pot.
Fresh coriander leaves: For Drizzle the saffron-soaked milk over the rice. Also, sprinkle
garnish some fried onions, fresh coriander leaves, and mint leaves
Fresh mint leaves: For garnish on top.
Ghee (clarified butter) or oil: 4 8. Cover the pot with a tight-fitting lid and cook on low heat
tablespoons for 30-40 minutes. This allows the flavors to meld together
Salt: To taste and the rice to steam and become fully cooked.
9. Once the biryani is cooked, gently fluff the rice with a fork
and mix it with the chicken and spices.

-51-
 Baingan Bharta
Baingan Bharta is a classic Indian dish made with roasted eggplant, tomatoes, onions, and a
blend of aromatic spices. It is a flavorful and smoky curry that has its roots in the Punjab region
of India. The dish is known for its rich and earthy flavors, and the charred taste of the roasted
eggplant adds a unique dimension to the curry. Baingan Bharta is often enjoyed with naan
bread or rice and is a popular vegetarian option in Indian cuisine. This hearty and comforting
dish is a perfect combination of simplicity and depth of flavors, making it a favorite among
eggplant lovers.

4 SERVINGS 1 HOURS 200 KCAL EASY

INGREDIENTS DIRECTIONS

Eggplant (Baingan): 1 large 1. Preheat the oven to 200°C (400°F). Make small incisions in
Tomatoes: 2 medium, finely the eggplant with a knife.

chopped 2. Brush the eggplant with a little oil and place it on a baking
sheet. Roast the eggplant in the oven for 30-40 minutes, or
Onions: 1 large, finely chopped
until the skin is charred and the flesh becomes soft and
Garlic: 4 cloves, minced
tender.
Ginger: 1-inch piece, grated
3. Remove the eggplant from the oven and allow it to cool.
Green chilies: 2, finely Once cooled, peel off the charred skin and discard it. Mash
chopped the roasted eggplant flesh with a fork and set it aside.
Cumin seeds: 1 teaspoon 4. Heat oil in a pan over medium heat. Add cumin seeds and
Turmeric powder: 1/2 let them splutter.
teaspoon 5. Add the chopped onions and sauté until they turn
Red chili powder: 1/2 teaspoon translucent and golden brown.

Coriander powder: 1 teaspoon 6. Add the minced garlic, grated ginger, and chopped green
chilies to the pan. Sauté for a minute until the raw smell of
Garam masala powder: 1/2
garlic disappears.
teaspoon
7. Add the chopped tomatoes to the pan and cook until they
Fresh coriander leaves: For
become soft and mushy.
garnish 8. Stir in the turmeric powder, red chili powder, coriander
Oil: 2 tablespoons powder, and salt. Mix well and cook for a few minutes to
Salt: To taste blend the flavors.
9. Add the mashed roasted eggplant to the pan and mix it
with the spice mixture. Cook for 5-10 minutes, stirring
occasionally, to allow the flavors to meld together.
10. Sprinkle garam masala powder over the curry and give it a
final stir. Adjust salt and spices according to taste.
11. Garnish with fresh coriander leaves and serve Baingan
Bharta hot with naan bread or rice. Enjoy the smoky and
aromatic flavors of this delicious eggplant curry.

-52-
 Dum Aloo
Dum Aloo is a popular Indian dish that features baby potatoes cooked in a rich and flavorful
spicy gravy. The dish has its roots in the Kashmiri cuisine, where it is traditionally prepared using
small potatoes that are first deep-fried and then simmered in a tangy tomato-based gravy. The
name "Dum Aloo" refers to the cooking technique used, which involves slow cooking the potatoes
in a sealed pot (dum) to enhance the flavors. The gravy is infused with aromatic spices, creating
a delicious and satisfying dish that pairs well with rice or Indian bread. Dum Aloo is loved for its
combination of textures, with tender potatoes and a luscious gravy that is both spicy and tangy.

4 SERVINGS 45 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

Baby potatoes: 500 grams 1. Boil the baby potatoes until they are fork-tender. Drain
Onion: 1 large, finely chopped the water and let them cool.
Tomatoes: 2 medium, pureed 2. Once the potatoes are cool enough to handle, peel their
Ginger-garlic paste: 1 skin and prick them with a fork. This helps the potatoes
tablespoon absorb the flavors of the gravy.
Cashew nuts: 10, soaked in 3. Heat oil in a pan and add cumin seeds. Let them

warm water splutter.

Fresh coriander leaves: For 4. Add the chopped onions to the pan and sauté until they
turn golden brown.
garnish
5. Add ginger-garlic paste to the pan and sauté for a
Oil: 3 tablespoons
minute until the raw smell disappears.
Ghee (clarified butter): 1
6. In a blender, grind the soaked cashew nuts to a smooth
tablespoon
paste. Add this paste to the pan and cook for a couple of
Cumin seeds: 1 teaspoon
minutes.
Turmeric powder: 1/2
7. Add the tomato puree to the pan and cook until the oil
teaspoon
separates from the mixture.
Red chili powder: 1 teaspoon
8. Stir in the turmeric powder, red chili powder, coriander
Coriander powder: 1 teaspoon powder, garam masala powder, and Kashmiri red chili
Garam masala powder: 1/2 powder (if using). Mix well and cook for a minute.
teaspoon 9. Reduce the heat to low and add the whisked yogurt to
Kashmiri red chili powder the pan. Stir continuously to prevent the yogurt from
(optional): 1/2 teaspoon curdling.
Yogurt: 1/2 cup, whisked 10. Add salt and water to the pan to achieve the desired
Salt: To taste consistency of the gravy. Bring it to a simmer.
Water: As needed 11. In a separate pan, heat ghee and add the pricked baby
potatoes. Fry them until they turn golden brown and
slightly crispy.
12. Transfer the fried potatoes to the gravy pan and mix
gently to coat them with the spicy gravy.

-53-
 Fish Curry
Fish curry is a popular Indian dish that showcases the diverse flavors and culinary traditions of
the country. It is a delicious and aromatic dish made with fish pieces simmered in a flavorful
curry sauce. The curry can vary in its base, with regions across India using different combinations
of spices, herbs, and ingredients to create their unique versions. Fish curry is often enjoyed with
steamed rice or Indian bread, and it offers a delightful balance of tangy, spicy, and savory flavors.
The dish has a long history in Indian cuisine, with fish being a staple in coastal regions and
riversides, where it is readily available and forms an integral part of the local culinary heritage.

4 SERVINGS 45 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

Fish fillets: 500 grams, cut into 1. Heat oil in a deep pan or kadai over medium heat.
pieces (choose firm-fleshed 2. Add mustard seeds and cumin seeds. Let them
fish like cod, tilapia, or splutter.
snapper) 3. Add the chopped onions to the pan and sauté until
Onion: 1 large, finely chopped they turn golden brown.
Tomatoes: 2 medium, finely 4. Add ginger-garlic paste to the pan and sauté for a
chopped minute until the raw smell disappears.
Ginger-garlic paste: 1 5. Add the chopped tomatoes to the pan and cook until
tablespoon they soften and release their juices.
Coconut milk: 1 cup 6. Stir in the turmeric powder, red chili powder,
Tamarind pulp: 1 tablespoon, coriander powder, and garam masala powder. Mix
soaked in water well and cook for a minute.
Mustard seeds: 1 teaspoon 7. Add the tamarind pulp and coconut milk to the pan.
Cumin seeds: 1 teaspoon Stir to combine all the ingredients.
Turmeric powder: 1/2 8. Add salt and curry leaves to the pan and let the curry
teaspoon simmer for a few minutes to allow the flavors to meld
Red chili powder: 1 teaspoon together.
Coriander powder: 1 teaspoon 9. Gently add the fish pieces to the pan, ensuring they
Garam masala powder: 1/2 are submerged in the curry sauce.
teaspoon 10. Cover the pan and let the fish cook in the curry on low
Curry leaves: a few leaves heat for about 10-15 minutes or until the fish is cooked
Fresh coriander leaves: For through and flakes easily with a fork.
garnish 11. Once the fish is cooked, garnish the curry with fresh
Oil: 3 tablespoons coriander leaves.
Salt: To taste 12. Serve the fish curry hot with steamed rice or Indian
bread of your choice.

-54-
 Mushroom Masala
Mushroom masala is a flavorful and aromatic dish that celebrates the earthy and meaty texture
of mushrooms. It is a popular vegetarian curry in Indian cuisine, where mushrooms are cooked in
a rich and spiced tomato-based gravy. The dish combines a blend of traditional Indian spices
with the natural umami of mushrooms, creating a satisfying and hearty meal. Mushroom
masala can be enjoyed with rice, naan, or roti, and it offers a delightful balance of flavors and
textures. While mushrooms are not native to India, they have become widely embraced in Indian
cooking, making mushroom masala a delicious and popular vegetarian option in Indian
households and restaurants.

4 SERVINGS 45 MINUTES 250 KCAL EASY

INGREDIENTS DIRECTIONS

Mushrooms: 500 grams, sliced 1. Heat oil in a pan or kadai over medium heat.
(choose your preferred variety) 2. Add cumin seeds, cinnamon stick, cloves, and bay leaf.
Onion: 1 large, finely chopped Sauté for a few seconds until aromatic.
Tomatoes: 2 medium, finely 3. Add the chopped onions to the pan and sauté until
chopped they turn golden brown.
Ginger-garlic paste: 1 4. Add ginger-garlic paste to the pan and sauté for a
tablespoon minute until the raw smell disappears.
Green chili: 1, slit lengthwise 5. Add the chopped tomatoes to the pan and cook until
Cashew nuts: 10-12, soaked in they soften and release their juices.
water 6. Drain the soaked cashew nuts and grind them into a
Fresh cream: 2 tablespoons smooth paste using a blender or food processor. Add
Turmeric powder: 1/2 teaspoon the cashew paste to the pan and mix well.
Red chili powder: 1 teaspoon 7. Stir in the turmeric powder, red chili powder, coriander
Coriander powder: 1 teaspoon powder, and garam masala powder. Mix well and cook
Garam masala powder: 1/2 for a minute.
teaspoon 8. Add the sliced mushrooms to the pan and sauté for a
Cumin seeds: 1 teaspoon few minutes until they are coated with the spice
Cinnamon stick: 1 inch mixture.
Cloves: 2-3 9. Add salt and the slit green chili to the pan. Mix well.
Bay leaf: 1 10. Cover the pan and let the mushrooms cook in the
Fresh coriander leaves: For masala on low heat for about 10-15 minutes until they
garnish are tender and cooked through.
Oil: 2 tablespoons 11. Stir in the fresh cream to the pan and cook for another
Salt: To taste
minute.
12. Garnish the mushroom masala with fresh coriander
leaves.

-55-
 Aloo Paratha
Aloo Paratha is a popular and beloved dish in Indian cuisine, especially in the northern regions of
the country. It consists of unleavened whole wheat flatbread stuffed with a spiced mashed
potato filling. The paratha is cooked on a griddle with ghee or oil until golden brown and crispy.
Aloo Paratha is known for its comforting and hearty nature, making it a satisfying meal on its
own or as part of a larger spread. It is commonly enjoyed for breakfast or lunch and is often
served with yogurt, pickles, or a side of Indian-style curries. Aloo Paratha is a versatile dish that
can be enjoyed by people of all ages and is a staple in Indian households.

4 SERVINGS 40 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

For the dough: 1. In a mixing bowl, combine the whole wheat flour and salt.
Whole wheat flour: 2 cups Gradually add water and knead to form a smooth and
Water: As needed pliable dough. Cover it and let it rest for 15 minutes.
Salt: 1/2 teaspoon 2. In a separate bowl, combine the mashed potatoes,
chopped onions, green chili, grated ginger, fresh coriander
leaves, red chili powder, coriander powder, garam masala
For the potato filling:
powder, amchur (if using), and salt. Mix well to form the
Potatoes: 4 medium, boiled
stuffing.
and mashed
3. Divide the dough into equal-sized balls and flatten each
Onion: 1 small, finely chopped
ball into a small disc. Take one disc and dust it with some
Green chili: 1, finely chopped flour. Roll it out into a small circle.
Ginger: 1/2 teaspoon, grated 4. Place a portion of the potato stuffing in the center of the
Fresh coriander leaves: 2 rolled-out disc. Bring the edges of the dough together to
tablespoons, finely chopped seal the stuffing and form a ball.
Red chili powder: 1/2 teaspoon 5. Dust the stuffed ball with flour and gently roll it out into a
Coriander powder: 1/2 larger circle, taking care not to let the filling come out.
teaspoon 6. Heat a tawa or griddle over medium heat. Place the rolled-
Garam masala powder: 1/2 out paratha on the hot tawa and cook it for a minute or
teaspoon until you see small bubbles forming on the surface.
7. Flip the paratha and apply ghee or oil on the cooked side.
Amchur (Dry mango powder):
Cook for another minute.
1/2 teaspoon (optional)
8. Flip the paratha again and apply ghee or oil on the other
Salt: To taste
side. Press gently with a spatula to ensure even cooking.
9. Cook the paratha until both sides are golden brown and
crispy, applying ghee or oil as needed.
10. Remove the cooked paratha from the tawa and repeat the
process with the remaining dough and stuffing.

-56-
 CHAPTER 3
Second dishes
Welcome to this chapter of our Indian recipes book, where we delve into the exciting
world of "second dishes." These dishes are an essential part of Indian cuisine, known
for their rich flavors, aromatic spices, and diverse cooking techniques. From
succulent meat curries to delectable vegetarian delights, the second dishes in Indian
cooking offer a wide range of options to satisfy every palate.
In this chapter, we will embark on a culinary journey through the various regions of
India, discovering traditional and contemporary recipes that have delighted
generations of food enthusiasts. Each dish is carefully crafted to showcase the
unique flavors and culinary techniques that make Indian cuisine so revered
worldwide.
Indian second dishes are a reflection of the country's rich cultural heritage and its
diverse regional cuisines. The use of spices like cumin, coriander, turmeric, and
cardamom brings depth and complexity to the flavors, while ingredients such as
tender meats, aromatic vegetables, and creamy gravies create a harmonious
balance in each preparation.
Whether you are a fan of tender chicken curries, aromatic lamb stews, or flavorful
vegetarian creations, this chapter has something for everyone. You will learn how to
master the art of combining spices, marinating meats, and simmering sauces to
create dishes that are both comforting and exciting.
Throughout the chapter, we will also explore the cultural significance and history
behind some of these iconic dishes. From the royal kitchens of the Mughals to the
traditional homes of South India, each recipe carries a story that adds depth and
intrigue to your culinary experience.
Prepare to tantalize your taste buds as we unravel the secrets of authentic Indian
second dishes. Whether you are a seasoned cook or a novice in the kitchen, these
recipes are designed to be approachable and achievable, allowing you to recreate
the vibrant flavors of India in the comfort of your own home.
So, get ready to embark on a culinary adventure that will transport you to the
bustling streets of Mumbai, the aromatic spice bazaars of Delhi, and the serene
backwaters of Kerala. Let the aromas and flavors of Indian cuisine captivate your
senses and inspire you to create delicious second dishes that will leave a lasting
impression on your family and friends.

-58-
 Did you know that...
Regional Diversity: Indian second dishes showcase the incredible regional diversity of
the country. Each state and even smaller regions within the states have their own
unique culinary traditions and signature dishes.
Spice Spectrum: Indian second dishes are known for their vibrant and aromatic spices.
From mild and fragrant to fiery and intense, the spice levels and combinations vary
greatly, offering a wide spectrum of flavors to explore.
Vegetarian Delights: Indian cuisine offers a plethora of vegetarian second dishes that
are both flavorful and satisfying. From lentil-based curries to vegetable stir-fries, these
dishes demonstrate the creativity and versatility of plant-based cooking.
Royal Influence: Many second dishes in Indian cuisine have their origins in the royal
kitchens of ancient kingdoms. These dishes were created to please the palates of kings
and queens, showcasing opulence and grandeur in both presentation and flavor.
Tandoori Traditions: Tandoori cooking, where food is marinated and cooked in a
traditional clay oven called a tandoor, is a prominent feature of Indian second dishes.
Tandoori chicken and kebabs are internationally recognized favorites.
Fusion Flavors: Over the centuries, Indian cuisine has embraced influences from various
cultures and cuisines, resulting in fusion dishes that blend traditional Indian flavors with
international elements. This fusion adds a modern twist to classic second dishes.
Ayurvedic Principles: Indian second dishes often incorporate Ayurvedic principles,
focusing on the balance of flavors, textures, and nutritional elements. The use of herbs
and spices is not just for taste but also for their health-promoting properties.
Street Food Delicacies: Indian street food is a vibrant and integral part of the culinary
landscape. Many popular second dishes, such as chaats and kebabs, originated from
street vendors and have become beloved favorites worldwide.
The Art of Dum Cooking: Dum cooking, a slow-cooking method where food is sealed in
a pot with dough or foil, is a technique commonly used in Indian second dishes. It allows
the flavors to intensify and infuse, resulting in rich and aromatic preparations.
Traditional Accompaniments: Indian second dishes are often served with a variety of
traditional accompaniments. From fluffy rice and fragrant biryanis to homemade
breads like naan and roti, these side dishes complement and enhance the main flavors.

-60-
 Tandoori Chicken
Tandoori Chicken is a popular Indian dish known for its vibrant red color and smoky flavors. The
dish consists of marinated chicken that is traditionally cooked in a tandoor, a traditional clay
oven. The marinade is made with a blend of yogurt and spices, which not only tenderizes the
chicken but also infuses it with a tangy and aromatic flavor. The result is juicy, succulent chicken
with a slightly charred exterior. Tandoori Chicken is a beloved dish in Indian cuisine and is often
served as an appetizer or main course. It has gained international popularity and is a staple in
Indian restaurants worldwide.

4 SERVINGS 2 HOURS 300 KCAL MED

INGREDIENTS DIRECTIONS

1.5 kg chicken (whole or cut 1. In a large bowl, combine the yogurt, lemon juice,
into pieces) tandoori masala, ginger-garlic paste, paprika, turmeric
1 cup plain yogurt powder, cumin powder, coriander powder, garam
2 tablespoons lemon juice masala, and salt. Mix well to form a smooth marinade.

3 tablespoons tandoori 2. Add the chicken pieces to the marinade and coat
them evenly. Cover the bowl and refrigerate for at
masala (store-bought or
least 1 hour, or preferably overnight, to allow the
homemade)
flavors to penetrate the chicken.
1 tablespoon ginger-garlic
3. Preheat the oven to 220°C (425°F). If using a tandoor,
paste
preheat it according to the manufacturer's
1 tablespoon paprika or
instructions.
Kashmiri red chili powder 4. Grease a baking sheet or line it with aluminum foil.
1 teaspoon turmeric powder Place the marinated chicken pieces on the sheet,
1 teaspoon cumin powder leaving some space between them.
1 teaspoon coriander 5. Drizzle the chicken with oil to keep it moist during
powder cooking. This step is optional but enhances the flavor.
1 teaspoon garam masala 6. Bake the chicken in the preheated oven for 25-30
1 teaspoon salt (adjust to minutes or until it is cooked through and slightly
taste) charred. If using a tandoor, cook the chicken
2 tablespoons oil according to the tandoor's instructions.

Fresh coriander leaves (for 7. Once cooked, remove the chicken from the oven or
tandoor and let it rest for a few minutes.
garnish)
8. Garnish with fresh coriander leaves and serve hot with
Lemon wedges (for serving)
lemon wedges on the side.
9. Tandoori Chicken can be enjoyed as an appet

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 Paneer Tikka
Paneer Tikka is a popular vegetarian dish from Indian cuisine. It consists of chunks of paneer
(cottage cheese) marinated in a flavorful mixture of spices, yogurt, and lemon juice, and then
grilled or baked until golden and slightly charred. The marinade infuses the paneer with a tangy
and aromatic flavor, while the grilling process adds a smoky and slightly crispy texture. Paneer
Tikka is a versatile dish that can be served as an appetizer, snack, or even as a main course. It is
loved by vegetarians and non-vegetarians alike for its rich and satisfying taste.

4 SERVINGS 60 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

250 grams paneer (cottage 1. In a bowl, combine the yogurt, gram flour, ginger-
cheese), cut into cubes garlic paste, tandoori masala, cumin powder,
1 bell pepper (capsicum), cut coriander powder, turmeric powder, red chili
into cubes powder, chaat masala, lemon juice, oil, and salt. Mix
1 onion, cut into cubes well to form a smooth marinade.
2 tablespoons thick yogurt 2. Add the paneer cubes, bell pepper, and onion to the
1 tablespoon ginger-garlic marinade. Gently toss to coat the paneer and
paste vegetables with the marinade. Allow them to
1 tablespoon lemon juice marinate for at least 30 minutes, or refrigerate for a
2 teaspoons tandoori masala few hours for enhanced flavor.
1 teaspoon cumin powder 3. If using wooden skewers, soak them in water for 30
1 teaspoon coriander powder minutes to prevent burning during grilling.
1/2 teaspoon turmeric 4. Preheat the grill or oven to medium-high heat.
powder 5. Thread the marinated paneer, bell pepper, and onion
1/2 teaspoon red chili powder onto the skewers, alternating between them.
1/2 teaspoon garam masala 6. Place the skewers on the grill or on a baking sheet if
Salt to taste using the oven.
2 tablespoons oil 7. Grill or bake the paneer tikka for 8-10 minutes,
Fresh coriander leaves (for turning them occasionally, until they are evenly
garnish) charred and the paneer is slightly golden.
Lemon wedges (for serving) 8. Once cooked, remove the paneer tikka from the grill
or oven and let them rest for a few minutes.

-64-
 Chicken Malai Tikka
Chicken Malai Tikka is a succulent and creamy chicken appetizer that is popular in Indian
cuisine. The dish features tender pieces of chicken marinated in a rich and flavorful mixture of
cream, yogurt, and spices. The marinade not only adds a creamy texture to the chicken but also
imparts a mild and aromatic taste. The chicken is then grilled or baked to perfection, resulting in
a dish that is juicy, melt-in-your-mouth, and packed with flavor. Chicken Malai Tikka is often
served as an appetizer or as part of a larger meal, and it pairs well with mint chutney and naan
bread.

4 SERVINGS 2 HOURS 300 KCAL MED

INGREDIENTS DIRECTIONS

500 grams boneless 1. In a bowl, combine the fresh cream, yogurt, grated
chicken, cut into cubes cheese, ginger-garlic paste, lemon juice, garam masala,
1/2 cup fresh cream coriander powder, turmeric powder, red chili powder,

1/2 cup yogurt cumin powder, cardamom powder, nutmeg powder,

and salt. Mix well to form a smooth marinade.
2 tablespoons grated
2. Add the chicken cubes to the marinade and toss
cheese
gently to coat them evenly. Cover the bowl and
2 tablespoons ginger-garlic
refrigerate for at least 1 hour, or preferably overnight, to
paste
allow the flavors to infuse into the chicken.
1 tablespoon lemon juice 3. If using wooden skewers, soak them in water for 30
1 teaspoon garam masala minutes to prevent burning during grilling.
1 teaspoon coriander 4. Preheat the grill or oven to medium-high heat.
powder 5. Thread the marinated chicken cubes onto the skewers,
1/2 teaspoon turmeric leaving some space between them.
powder 6. Place the skewers on the grill or on a baking sheet if
1/2 teaspoon red chili using the oven.
powder 7. Grill or bake the chicken malai tikka for 10-12 minutes,
turning them occasionally and basting with oil, until
1/2 teaspoon cumin powder
they are golden brown and cooked through.
1/2 teaspoon cardamom
8. Once cooked, remove the chicken malai tikka from the
powder
grill or oven and let them rest for a few minutes.
1/4 teaspoon nutmeg
9. Serve hot with mint chutney and naan bread for a
powder delectable appetizer or as part of a larger meal. Enjoy
Salt to taste the creamy and flavorful Chicken Malai Tikka!
Oil for basting
Skewers for grilling

-66-
 Haryali Chicken Tikka
Haryali Chicken Tikka, also known as Green Chicken Tikka, is a popular Indian appetizer known
for its vibrant green color and flavorful taste. This dish gets its name from the lush green
marinade made with fresh herbs and spices that coat the tender chicken pieces. The
combination of cilantro, mint, and other aromatic ingredients gives the tikka a refreshing and
aromatic profile. Haryali Chicken Tikka is often grilled or baked to perfection, resulting in juicy
and succulent chicken with a delightful hint of smokiness. It is a beloved dish served at festive
gatherings, parties, and as a starter in Indian restaurants.

4 SERVINGS 40 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

500 grams boneless 1. In a blender or food processor, combine the fresh

chicken, cut into bite-sized cilantro, mint leaves, green chilies, ginger-garlic paste,

pieces lemon juice, Greek yogurt, ground cumin, ground

coriander, turmeric powder, garam masala, and salt.
1 cup fresh cilantro
Blend until you get a smooth and vibrant green
(coriander) leaves
marinade.
1/2 cup fresh mint leaves
2. In a large bowl, place the chicken pieces and pour the
2 green chilies, deseeded marinade over them. Mix well to ensure that all the
1 tablespoon ginger-garlic chicken pieces are coated with the marinade. Cover the
paste bowl and let the chicken marinate in the refrigerator for
1 tablespoon lemon juice at least 2 hours or overnight for best results.
1 tablespoon Greek yogurt 3. Preheat your grill or oven to medium-high heat.

1 teaspoon ground cumin 4. Thread the marinated chicken pieces onto skewers,
leaving a little space between each piece.
1 teaspoon ground
5. Brush the grill grates or baking tray with oil to prevent
coriander
the chicken from sticking.
1/2 teaspoon turmeric
6. Place the chicken skewers on the grill or arrange them
powder on the baking tray.
1/2 teaspoon garam masala 7. Grill or bake the chicken for about 12-15 minutes, turning
Salt to taste occasionally, until it is cooked through and slightly
2 tablespoons oil charred on the edges.
Lemon wedges and fresh 8. Once cooked, remove the chicken skewers from the grill

cilantro leaves for garnish or oven and let them rest for a few minutes.
9. Garnish with lemon wedges and fresh cilantro leaves.
10. Serve hot as an appetizer or as part of a main course
with naan bread or rice. Enjoy the delicious and flavorful
Haryali Chicken Tikka!

-67-
 Fish Tikka
Fish Tikka is a delicious Indian dish where fish pieces are marinated in a flavorful blend of spices
and grilled to perfection. The marinade infuses the fish with a tantalizing mix of aromatic spices,
tangy yogurt, and zesty lemon juice, resulting in a dish that is both succulent and full of smoky
flavors. Fish Tikka is a popular appetizer or main course in Indian cuisine, known for its tender fish
and vibrant taste. Whether cooked on a traditional tandoor (clay oven) or a regular grill, Fish
Tikka is sure to impress with its enticing aroma and delightful flavors.

4 SERVINGS 30 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

500 grams boneless fish 1. Cut the fish fillets into medium-sized pieces and place
fillets (such as cod, tilapia, or them in a bowl.

salmon) 2. In a separate bowl, whisk together the yogurt, lemon

juice, ginger-garlic paste, red chili powder, turmeric
1/2 cup plain yogurt
powder, cumin powder, coriander powder, garam
2 tablespoons lemon juice
masala, chaat masala, and salt to form a smooth
2 teaspoons ginger-garlic
marinade.
paste 3. Pour the marinade over the fish pieces, ensuring they
2 teaspoons red chili are well coated. Let the fish marinate for at least 20
powder minutes, allowing the flavors to penetrate.
1 teaspoon turmeric powder 4. Preheat the grill or oven to medium-high heat. If using a
1 teaspoon cumin powder grill, lightly oil the grates to prevent sticking.

1 teaspoon coriander 5. Thread the marinated fish pieces onto skewers, leaving a
little space between each piece.
powder
6. Place the skewers on the grill or in the oven and cook for
1/2 teaspoon garam masala
8-10 minutes, or until the fish is cooked through and
1/2 teaspoon chaat masala
slightly charred on the edges, flipping the skewers
Salt to taste halfway through the cooking process.
2 tablespoons oil 7. While grilling, brush the fish with oil to keep it moist and
Fresh coriander leaves for enhance the flavors.
garnish 8. Once the Fish Tikka is cooked, remove the skewers from
Lemon wedges for serving the grill or oven and transfer the fish to a serving platter.
9. Garnish with fresh coriander leaves and serve hot with
lemon wedges on the side.
10. Fish Tikka can be enjoyed as an appetizer or as a main
course accompanied by naan bread, rice, or a side salad.
Serve it with mint chutney or yogurt sauce for a
refreshing and tangy

-68-
 Hara Bhara Kebab
Hara Bhara Kebab is a delightful vegetarian appetizer that originated in the Indian
subcontinent. The name "Hara Bhara" translates to "green and lush," which perfectly describes
these flavorful and nutritious patties. Made with a combination of spinach, peas, potatoes, and
aromatic spices, these kebabs are not only visually appealing with their vibrant green color but
also packed with the goodness of vegetables. Hara Bhara Kebabs are often enjoyed as a tea-
time snack or as an appetizer at parties and gatherings. With their crispy exterior and soft, melt-
in-your-mouth texture, they are sure to be a hit among both kids and adults.

4 SERVINGS 30 MINUTES 150 KCAL MED

INGREDIENTS DIRECTIONS

1 cup spinach leaves, 1. In a large mixing bowl, combine the chopped spinach,
blanched and finely mashed green peas, boiled and mashed potatoes,
chopped breadcrumbs, coriander leaves, green chilies, ginger
1/2 cup boiled green peas, paste, garlic paste, cumin powder, chaat masala,

mashed garam masala, and salt. Mix well to form a uniform

mixture.
2 medium-sized potatoes,
2. Take a small portion of the mixture and shape it into a
boiled and mashed
round patty. Similarly, shape the remaining mixture
1/2 cup breadcrumbs
into patties of desired size.
1/4 cup finely chopped
3. Heat a non-stick pan or griddle and drizzle it with oil
coriander leaves
for shallow frying.
2 green chilies, finely 4. Carefully place the prepared patties onto the hot pan
chopped and cook them on medium heat until golden brown
1 teaspoon ginger paste and crisp on both sides, flipping them gently.
1 teaspoon garlic paste 5. Repeat the process for the remaining patties, adding
1/2 teaspoon cumin powder more oil to the pan as needed.
1/2 teaspoon chaat masala 6. Once the Hara Bhara Kebabs are cooked to perfection,
1/2 teaspoon garam masala remove them from the pan and place them on a
Salt to taste paper towel to absorb any excess oil.
Oil for shallow frying 7. Serve the Hara Bhara Kebabs hot with mint chutney
or tomato ketchup as a dipping sauce.
8. These kebabs can be enjoyed as a tea-time snack, an
appetizer, or as a side dish with Indian breads like
naan or roti.
9. Hara Bhara Kebabs are best served fresh and hot, as
they tend to lose their crispiness when cold.

-70-
 Chicken Seekh Kebab
Chicken Seekh Kebab is a popular Indian dish known for its succulent and flavorful skewered
chicken. The name "Seekh Kebab" refers to the technique of shaping the ground meat mixture
around skewers before grilling or baking. These kebabs are made with a mixture of minced
chicken, aromatic spices, herbs, and onions, resulting in a tender and juicy texture with a burst of
delicious flavors. Chicken Seekh Kebabs are a common feature in Indian cuisine, often served as
appetizers or as part of a main course. They are enjoyed with mint chutney, naan bread, or rice,
making them a versatile and mouthwatering dish.

4 SERVINGS 45 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

500 grams ground chicken 1. In a large mixing bowl, combine the ground chicken,
1 medium onion, finely finely chopped onion, green chilies, ginger-garlic paste,
chopped fresh coriander leaves, red chili powder, garam masala,
cumin powder, coriander powder, turmeric powder,
2 green chilies, finely
black pepper powder, breadcrumbs, oil, and salt. Mix
chopped
well until all the ingredients are evenly incorporated.
2 tablespoons ginger-garlic
2. Cover the bowl and refrigerate the mixture for at least
paste
30 minutes to allow the flavors to meld together.
2 tablespoons fresh 3. Preheat the grill or oven to medium-high heat. If using
coriander leaves, finely a grill, lightly oil the grates to prevent sticking.
chopped 4. Take a handful of the chicken mixture and shape it
1 teaspoon red chili powder around a skewer, pressing and molding it gently to
1 teaspoon garam masala form a long kebab. Repeat the process for the
1 teaspoon cumin powder remaining mixture and skewers.

1 teaspoon coriander 5. Place the skewers on the grill or in the oven and cook
for 10-12 minutes, turning them occasionally, until the
powder
kebabs are cooked through and lightly charred on the
1/2 teaspoon turmeric
outside.
powder
6. While cooking, brush the kebabs with oil to keep them
1/2 teaspoon black pepper moist and enhance the flavors.
powder 7. Once the Chicken Seekh Kebabs are done, remove
1/4 cup breadcrumbs them from the grill or oven and let them rest for a few
2 tablespoons oil minutes.
Salt to taste 8. Carefully slide the kebabs off the skewers and serve
Skewers, soaked in water them hot with mint chutney
for 30 minutes

-72-
 Tandoori Prawns
Tandoori Prawns are a mouthwatering Indian dish where succulent prawns are marinated in a
flavorful blend of spices and grilled to perfection in a traditional tandoor (clay oven) or oven. The
term "Tandoori" refers to the cooking technique that involves high-temperature grilling, resulting
in smoky flavors and a slightly charred exterior. Prawns, known for their delicate and sweet taste,
absorb the aromatic spices in the marinade, making them incredibly flavorful and tender.
Tandoori Prawns are a popular appetizer or main course in Indian cuisine, enjoyed for their
vibrant colors, enticing aroma, and exquisite taste.

4 SERVINGS 30 MINUTES 150 KCAL MED

INGREDIENTS DIRECTIONS

500 grams large prawns, 1. In a large mixing bowl, combine the yogurt, lemon juice,
deveined and cleaned ginger-garlic paste, tandoori masala, red chili powder,
turmeric powder, cumin powder, coriander powder,
1/2 cup plain yogurt
garam masala, and salt. Mix well to form a smooth
2 tablespoons lemon juice
marinade.
2 teaspoons ginger-garlic 2. Add the prawns to the marinade and toss until they are
paste well-coated. Let the prawns marinate for at least 20
2 teaspoons tandoori minutes, allowing the flavors to penetrate.
masala 3. Preheat the grill or oven to medium-high heat. If using a
1 teaspoon red chili powder grill, lightly oil the grates to prevent sticking.
4. Thread the marinated prawns onto skewers, leaving a little
1 teaspoon cumin powder
space between each prawn.
1 teaspoon coriander
5. Place the skewers on the grill or in the oven and cook for
powder 3-4 minutes per side, or until the prawns are cooked
1/2 teaspoon turmeric through and slightly charred, flipping them halfway
powder through the cooking process.
1/2 teaspoon garam masala 6. While cooking, baste the prawns with oil to keep them
1/2 teaspoon kasuri methi moist and enhance the flavors.
7. Once the Tandoori Prawns are cooked to perfection,
(dried fenugreek leaves)
remove the skewers from the grill or oven and transfer the
Salt to taste
prawns to a serving platter.
Oil for basting 8. Garnish with fresh coriander leaves and serve hot with
Fresh coriander leaves for lemon wedges on the side.
garnish 9. Tandoori Prawns can be enjoyed as an appetizer or as part
Lemon wedges for serving of a main course with naan bread or rice.
10. The smoky flavors and tender texture of the prawns make
this dish a delightful addition to any seafood lover's palate.
Enjoy the authentic taste of tandoori cuisine in the
comfort of your own home.

-73-
 Amritsari Fish Fry
Amritsari Fish Fry is a popular dish from the city of Amritsar in the state of Punjab, India. It is a
delightful and flavorful preparation of fish, coated in a special blend of spices and gram flour,
and then deep-fried to perfection. The dish is known for its crispy texture on the outside and
tender, juicy fish on the inside. Amritsari Fish Fry is often enjoyed as an appetizer or a snack,
paired with mint chutney and a squeeze of lemon. It showcases the rich culinary heritage of
Punjab and has gained popularity both within India and internationally.

4 SERVINGS 40 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

500 grams fish fillets 1. In a large mixing bowl, combine the gram flour, rice
(preferably boneless) flour, ginger-garlic paste, lemon juice, red chili powder,
1 cup gram flour (besan) carom seeds, turmeric powder, garam masala, and salt.
2 tablespoons rice flour Mix well to form a smooth and thick batter.

2 tablespoons ginger-garlic 2. Add a little water at a time to the batter, whisking

continuously, until you achieve a thick consistency that
paste
can coat the fish fillets. Let the batter rest for 10
1 tablespoon lemon juice
minutes.
1 teaspoon red chili powder
3. Pat dry the fish fillets using a paper towel to remove any
1 teaspoon carom seeds excess moisture.
(ajwain) 4. Dip each fish fillet into the batter, ensuring it is well-
1/2 teaspoon turmeric coated on all sides. Allow the excess batter to drip off.
powder 5. Heat oil in a deep pan or kadhai over medium heat for
1/2 teaspoon garam masala frying. The oil should be hot but not smoking.
Salt to taste 6. Carefully place the coated fish fillets into the hot oil, a

Oil for deep frying few at a time, without overcrowding the pan. Fry them
until they turn golden brown and crispy on both sides,
Fresh coriander leaves for
flipping them gently to ensure even cooking.
garnish
7. Remove the fried fish fillets from the oil using a slotted
Lemon wedges for serving
spoon and place them on a paper towel-lined plate to
absorb any excess oil.
8. Repeat the frying process with the remaining fish fillets.
9. Garnish the Amritsari Fish Fry with fresh coriander
leaves and serve hot with lemon wedges on the side.

-74-
 Veg Manchurian
Veg Manchurian is a popular Indo-Chinese dish that combines the flavors of Indian and Chinese
cuisines. It consists of vegetable dumplings made from grated vegetables, such as carrots,
cabbage, and bell peppers, mixed with spices and flour, and then deep-fried until crispy. The
dumplings are then tossed in a flavorful sauce that is tangy, sweet, and mildly spicy. Veg
Manchurian is a versatile dish that can be served as an appetizer or as a main course,
accompanied by steamed rice or noodles. It has become a beloved dish in Indian Chinese
cuisine, showcasing the fusion of flavors that cater to the Indian palate.

4 SERVINGS 45 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS
For the dumplings: 1. In a mixing bowl, combine the grated vegetables, all-purpose
1 cup grated mixed vegetables flour, corn flour, minced garlic, minced ginger, chopped green
(carrots, cabbage, bell peppers) chilies, soy sauce, black pepper powder, and salt. Mix well to
1/2 cup all-purpose flour
form a sticky dough.
2 tablespoons corn flour
2. Shape the dough into small, bite-sized balls or dumplings.
1 tablespoon minced garlic
3. Heat oil in a deep pan or kadhai over medium heat for frying
1 tablespoon minced ginger
1 tablespoon chopped green chilies
the dumplings.
1 tablespoon soy sauce 4. Carefully drop the dumplings into the hot oil and fry them
1/2 teaspoon black pepper powder until they turn golden brown and crispy. Remove them from
Salt to taste the oil using a slotted spoon and set them aside on a paper
Oil for deep frying towel-lined plate to drain any excess oil.
5. In a separate pan, heat oil over medium heat. Add the minced
For the sauce: garlic, minced ginger, chopped onions, and chopped green
2 tablespoons oil
chilies. Sauté them until the onions turn translucent and the
1 tablespoon minced garlic
raw aroma of garlic and ginger disappears.
1 tablespoon minced ginger
6. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar,
1 tablespoon finely chopped onions
1 tablespoon finely chopped green
black pepper powder, and salt to the pan. Mix well to combine
chilies the sauces and spices.
1 tablespoon soy sauce 7. Pour in the vegetable broth or water and bring the mixture to
1 tablespoon tomato ketchup a simmer.
1 tablespoon chili sauce 8. In a small bowl, mix corn flour with water to make a slurry.
1 tablespoon vinegar Gradually add the corn flour slurry to the simmering sauce
1/2 teaspoon sugar while stirring continuously.
1/2 teaspoon black pepper powder
9. Cook the sauce for a few minutes until it thickens and reaches
Salt to taste
a glossy consistency.
1 cup vegetable broth or water
10. Add the fried vegetable dumplings to the sauce and gently
1 tablespoon corn flour mixed with 2
tablespoons water
toss them until they are well-coated.
11. Garnish the Veg Manchurian with chopped spring onions and
For garnish: fresh coriander leaves.
2 tablespoons chopped spring onions 12. Serve hot as an appetizer or as a main course with steamed
(green part) rice or noodles.
1 tablespoon chopped fresh coriander
leaves

-75-
 Chicken Reshmi Kebab
Chicken Reshmi Kebab is a popular Indian kebab dish known for its tender and succulent
texture. The word "reshmi" translates to "silken," which perfectly describes the melt-in-your-
mouth experience of these kebabs. The dish features marinated chicken pieces that are
skewered and grilled to perfection. The marinade is made using yogurt, cream, spices, and
aromatic ingredients like ginger, garlic, and herbs. Chicken Reshmi Kebab is a delightful
appetizer or main course option that showcases the rich flavors of Indian spices. It is often served
with mint chutney and onion rings, adding a refreshing touch to the dish.

4 SERVINGS 30 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

500 grams boneless 1. In a mixing bowl, combine yogurt, fresh cream,

chicken, cut into cubes ginger-garlic paste, chopped coriander leaves,
1/4 cup thick yogurt chopped mint leaves, ground cumin, ground
2 tablespoons fresh cream coriander, turmeric powder, garam masala, white
1 tablespoon ginger-garlic pepper powder, and salt. Mix well to form a smooth

paste marinade.
2. Add the chicken cubes to the marinade and coat
1 tablespoon chopped
them evenly. Cover the bowl and let the chicken
coriander leaves
marinate for at least 2 hours in the refrigerator. This
1 tablespoon chopped mint
will help the flavors to infuse and tenderize the
leaves
chicken.
1 teaspoon ground cumin
3. Preheat the grill or preheat the oven to 180°C (350°F).
1 teaspoon ground
4. If using skewers, thread the marinated chicken cubes
coriander
onto them.
1/2 teaspoon turmeric 5. If grilling, grease the grill grates with oil to prevent
powder sticking. If baking, line a baking sheet with
1/2 teaspoon garam masala parchment paper.
1/2 teaspoon white pepper 6. Place the chicken skewers or chicken cubes on the
powder grill or baking sheet and cook for about 10-12 minutes,
Salt to taste turning occasionally, until the chicken is cooked
Butter or oil for basting through and golden brown on all sides.
7. While grilling or baking, baste the chicken with
melted butter or oil to keep it moist and add flavor.
8. Once the Chicken Reshmi Kebabs are cooked,
remove them from the grill or oven and let them rest
for a few minutes.

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 Malai Paneer Tikka
Malai Paneer Tikka is a delectable Indian appetizer that features marinated cottage cheese
skewers grilled to perfection. The term "malai" refers to the creamy texture of the dish, which
comes from the use of fresh cream and yogurt in the marinade. Paneer, also known as cottage
cheese, is a popular ingredient in Indian cuisine and is loved for its mild and creamy taste. The
marinade is infused with aromatic spices and herbs, giving the paneer a rich and flavorful profile.
The skewers are then grilled until the paneer turns golden brown and slightly charred on the
edges. Malai Paneer Tikka is a crowd-pleasing dish that can be enjoyed as an appetizer or as a
part of a main course.

4 SERVINGS 30 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

250 grams paneer (cottage 1. In a mixing bowl, combine yogurt, fresh cream,
cheese), cut into cubes ginger-garlic paste, chopped coriander leaves,
1/4 cup thick yogurt chopped mint leaves, ground cumin, ground
2 tablespoons fresh cream coriander, turmeric powder, garam masala, white
1 tablespoon ginger-garlic pepper powder, and salt. Mix well to form a smooth

paste marinade.
2. Add the paneer cubes to the marinade and gently
1 tablespoon finely chopped
toss to coat them evenly. Cover the bowl and let the
coriander leaves
paneer marinate for at least 1 hour in the refrigerator.
1 tablespoon finely chopped
This will allow the flavors to penetrate the paneer.
mint leaves
3. Preheat the grill or preheat the oven to 180°C (350°F).
1 teaspoon ground cumin
4. If using skewers, thread the marinated paneer cubes
1 teaspoon ground
onto them.
coriander
5. If grilling, grease the grill grates with oil to prevent
1/2 teaspoon turmeric sticking. If baking, line a baking sheet with
powder parchment paper.
1/2 teaspoon garam masala 6. Place the paneer skewers or paneer cubes on the grill
1/2 teaspoon white pepper or baking sheet and cook for about 8-10 minutes,
powder turning occasionally, until the paneer is lightly
Salt to taste charred and golden brown on all sides.
Butter or oil for basting 7. While grilling or baking, baste the paneer with
Onion slices and lemon melted butter or oil to keep it moist and add flavor.
wedges for garnish 8. Once the Malai Paneer Tikka is cooked, remove it
from the grill or oven and let it rest for a few minutes.

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 Mutton Kebab
Mutton Kebab is a popular Indian appetizer that features succulent and flavorful minced mutton
(goat meat) seasoned with aromatic spices and herbs. The kebabs are typically shaped into
patties or formed onto skewers and grilled to perfection. The dish is known for its rich and intense
flavors, making it a favorite among meat lovers. Mutton kebabs are often enjoyed as a starter or
served as a part of a larger meal. The tender and juicy texture of the meat combined with the
blend of spices creates a truly delightful culinary experience.

4 SERVINGS 30 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

500 grams minced mutton 1. In a large mixing bowl, combine the minced mutton,
(goat meat) finely chopped onion, ginger-garlic paste, chopped
1 onion, finely chopped coriander leaves, chopped mint leaves, red chili
2 tablespoons ginger-garlic powder, garam masala, turmeric powder, cumin
paste powder, coriander powder, black pepper powder, and

2 tablespoons chopped salt. Mix well to ensure all the ingredients are evenly
incorporated.
fresh coriander leaves
2. Cover the bowl and refrigerate the mixture for at least
2 tablespoons chopped
1 hour to allow the flavors to meld together.
fresh mint leaves
3. Preheat the grill or preheat the oven to 180°C (350°F).
1 teaspoon red chili powder
4. If using skewers, dampen them with water to prevent
1 teaspoon garam masala
the meat from sticking. Alternatively, shape the
1/2 teaspoon turmeric
minced mutton mixture into small, flat patties.
powder
5. If grilling, grease the grill grates with oil to prevent
1/2 teaspoon cumin powder sticking. If baking, line a baking sheet with
1/2 teaspoon coriander parchment paper.
powder 6. Place the mutton kebabs on the grill or baking sheet
1/2 teaspoon black pepper and cook for about 10-12 minutes, turning
powder occasionally, until the kebabs are cooked through
Salt to taste and nicely browned on all sides.
2 tablespoons oil 7. While grilling or baking, brush the kebabs with oil to
Lemon wedges and mint keep them moist and enhance the flavor.
leaves for garnish 8. Once the mutton kebabs are cooked, remove them
from the grill or oven and let them rest for a few
minutes.

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 Corn Tikki
Corn Tikki is a popular vegetarian snack in Indian cuisine that features golden and crispy patties
made with sweet corn kernels and a variety of aromatic spices. These patties are packed with
the flavors of corn and are often enjoyed as a tea-time snack or as an appetizer. The
combination of sweet corn, spices, and herbs creates a delightful balance of flavors and textures.
Corn Tikki is not only delicious but also easy to prepare, making it a favorite among both kids and
adults. Whether served on its own with a chutney or used as a filling for burgers and sandwiches,
Corn Tikki is sure to tantalize your taste buds.

4 SERVINGS 30 MINUTES 150 KCAL EASY

INGREDIENTS DIRECTIONS

2 cups sweet corn kernels, 1. In a mixing bowl, combine the boiled sweet corn
boiled kernels and mashed potatoes. Mash them
1/2 cup mashed potatoes together until well blended.
1/4 cup finely chopped 2. Add the finely chopped onions, green chilies,
onions chopped coriander leaves, ginger-garlic paste,
2 green chilies, finely cumin powder, red chili powder, garam masala,
chopped turmeric powder, and salt. Mix well to ensure all
2 tablespoons chopped the ingredients are evenly incorporated.
fresh coriander leaves 3. Divide the mixture into equal portions and shape
1 teaspoon ginger-garlic them into round patties.
paste 4. Heat oil in a pan or griddle over medium heat.
1/2 teaspoon cumin powder 5. Place the corn tikkis on the heated pan and cook
1/2 teaspoon red chili for about 3-4 minutes on each side until they turn
powder golden brown and crispy.
1/2 teaspoon garam masala 6. Flip the tikkis carefully to ensure even cooking.
1/4 teaspoon turmeric 7. Once the tikkis are cooked to perfection, remove
powder them from the pan and place them on a paper
Salt to taste towel to absorb any excess oil.
2 tablespoons oil for frying 8. Serve the hot and crispy Corn Tikkis with your
favorite chutney or sauce.
9. Enjoy them as a standalone snack or use them as a
filling for burgers or sandwiches.
10. Corn Tikkis are best served fresh, so savor them
while they are still hot and crispy.

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 Chilli Chicken
Chilli Chicken is a popular Indo-Chinese dish that combines tender pieces of chicken with a
flavorful and spicy sauce. This dish is a perfect blend of Indian and Chinese cuisines, with the
chicken marinated in a mixture of spices, stir-fried to perfection, and then tossed in a vibrant
sauce made with soy sauce, ginger, garlic, and green chilies. The result is a tantalizing dish that
is both savory and spicy, with a delightful combination of textures. Chilli Chicken is often enjoyed
as an appetizer or as a main course served with fried rice or noodles. Its fiery flavor and
mouthwatering aroma make it a favorite among spice lovers.

4 SERVINGS 40 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS
500 grams boneless chicken, cut 1. In a mixing bowl, combine the chicken pieces, cornflour,
into bite-sized pieces all-purpose flour, ginger-garlic paste, soy sauce, chili sauce,
2 tablespoons cornflour vinegar, red chili powder, black pepper powder, and salt.
2 tablespoons all-purpose flour Mix well until the chicken pieces are evenly coated with
1 tablespoon ginger-garlic paste the marinade. Let it marinate for 20 minutes.
1 tablespoon soy sauce 2. Heat oil in a pan or wok over medium-high heat. Fry the
1 tablespoon chili sauce marinated chicken pieces in batches until they turn
1 teaspoon vinegar golden brown and crispy. Remove them from the pan and
1 teaspoon red chili powder set aside.
1/2 teaspoon black pepper 3. In the same pan, add a little more oil if needed. Add the
powder chopped onions and sauté until they turn translucent.
Salt to taste 4. Add the minced garlic, chopped ginger, and slit green
2 tablespoons oil for frying chilies. Sauté for a minute until aromatic.
1 onion, finely chopped 5. Add the capsicum (bell pepper) strips and stir-fry for a
1 capsicum (bell pepper), cut couple of minutes until they are slightly tender but still
into strips crunchy.
2-3 green chilies, slit lengthwise 6. In a small bowl, mix together the soy sauce, tomato
2 cloves of garlic, minced ketchup, chili sauce, vinegar, sugar, and water. Stir well to
1-inch piece of ginger, finely combine.
chopped 7. Pour the sauce mixture into the pan and bring it to a
2 tablespoons soy sauce simmer. Cook for a minute or two until the sauce thickens
1 tablespoon tomato ketchup slightly.
1 tablespoon chili sauce 8. Add the fried chicken pieces to the sauce and toss them
1 tablespoon vinegar gently to coat them evenly. Cook for another minute to
1 teaspoon sugar allow the flavors to meld together.
1/2 cup water 9. Garnish with fresh coriander leaves and remove from heat.
Fresh coriander leaves for 10. Serve the hot and spicy Chilli Chicken as an appetizer or as
garnish a main course accompanied by fried rice or noodles.

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 CHAPTER 4
Vegetarian dishes
Welcome to the vibrant world of Indian vegetarian cuisine! India, with its diverse cultural
heritage and rich culinary traditions, offers a treasure trove of delectable vegetarian
dishes. Whether you are a vegetarian by choice or simply seeking to explore the flavors of
this fascinating cuisine, you are in for a delightful culinary journey.
Indian vegetarian dishes are deeply rooted in the country's history, philosophy, and
cultural practices. Vegetarianism has been a way of life for millions of Indians for centuries,
influenced by religious beliefs such as Hinduism, Jainism, and Buddhism. It is a testament
to the harmonious relationship between nature, spirituality, and the art of cooking.
One of the remarkable aspects of Indian vegetarian cuisine is its incredible diversity. With
a vast range of ingredients, spices, and cooking techniques, each region of India boasts its
own distinct vegetarian specialties. From the spicy curries of South India to the aromatic
dishes of North India and the wholesome thalis of Gujarat, every corner of the country
presents a unique culinary experience.
At the heart of Indian vegetarian cooking lies a harmonious blend of flavors, colors, and
textures. Aromatic spices like cumin, coriander, turmeric, and cardamom are used to
create layers of taste, while fresh herbs, vibrant vegetables, and legumes provide a wealth
of nutrients and flavors. The skillful combination of these ingredients results in dishes that
are not only visually appealing but also tantalizing to the taste buds.
Indian vegetarian cuisine is a celebration of the abundance of plant-based ingredients.
From lentils, chickpeas, and rice to an array of vegetables, fruits, and dairy products, the
possibilities are endless. The artful use of spices and cooking techniques transforms these
humble ingredients into a symphony of flavors that will leave you craving for more.
In this book, we invite you to embark on a culinary adventure, exploring the richness and
diversity of Indian vegetarian dishes. From comforting classics to innovative creations,
each recipe has been carefully selected to showcase the essence of Indian vegetarian
cuisine. Whether you are a seasoned cook or a novice in the kitchen, these recipes will
inspire you to create delicious and wholesome meals that will captivate your senses.
So, get ready to embark on a flavorful journey through the colorful tapestry of Indian
vegetarian dishes. Unleash your creativity, savor the aromas, and indulge in the flavors
that have enchanted generations. Let the magic of Indian vegetarian cuisine transport
you to a world of culinary delight and cultural discovery.

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 Did you know that...
Ancient Tradition: Indian vegetarian cuisine has a rich history that dates back
thousands of years. The concept of vegetarianism has been deeply rooted in Indian
culture and is influenced by religious beliefs, such as Jainism and Hinduism.
Varied Regional Specialties: India is a diverse country with distinct regional cuisines.
Each region has its own unique vegetarian dishes, showcasing the abundance of
locally grown vegetables, grains, and spices.
The Land of Spices: Indian vegetarian dishes are renowned for their vibrant and
aromatic flavors. The skillful use of spices, such as turmeric, cumin, coriander, and
cardamom, adds depth and complexity to the dishes.
Ayurvedic Influence: Many Indian vegetarian dishes are inspired by Ayurvedic
principles, which emphasize the balance of flavors, textures, and nutrients for holistic
well-being. Ayurveda considers food as medicine and focuses on using natural
ingredients for optimal health.
Protein Powerhouses: Indian vegetarian cuisine offers a wide variety of protein-rich
options for those following a meat-free diet. Lentils, chickpeas, tofu, paneer (cottage
cheese), and sprouts are commonly used to provide essential nutrients.
Street Food Delights: Indian street food is famous worldwide, and vegetarian options
are abundant. From mouthwatering chaats like pani puri and bhel puri to crispy
dosas and pav bhaji, the street food scene offers a diverse range of vegetarian
delights.
Festive Feasts: Vegetarian dishes take center stage during Indian festivals and
celebrations. From the elaborate vegetarian thalis of Gujarat to the festive biryanis
and pulao of North India, vegetarian feasts are an integral part of the cultural
celebrations.
Dairy Delicacies: India is known for its dairy products, and they play a significant role
in vegetarian cuisine. Ghee (clarified butter), yogurt, buttermilk, and various types of
cheese like paneer and khoya are widely used to enhance the flavors and textures of
vegetarian dishes.
World Record Holders: India is home to the world's largest vegetarian restaurant,
located in Ahmedabad, Gujarat. It can serve over 5,000 people at a time, showcasing
the popularity and demand for vegetarian food.

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 Palak Paneer
Palak Paneer is a popular vegetarian dish from North India that combines the goodness of
spinach (palak) with the creamy texture of paneer (cottage cheese). The dish features a vibrant
green color and a rich, flavorful gravy that is mildly spiced. Palak Paneer is a beloved classic in
Indian cuisine, known for its nutritious and wholesome qualities. It is a perfect example of the
harmonious blend of flavors and textures that characterizes Indian cooking.

4 SERVINGS 30 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

500 grams spinach (palak), 1. Heat ghee or oil in a pan and add cumin seeds. Let
washed and finely chopped them splutter.
200 grams paneer (cottage 2. Add finely chopped onions and sauté until golden
cheese), cut into cubes brown.
2 tablespoons ghee 3. Add ginger-garlic paste and green chilies. Sauté for a
(clarified butter) or oil minute.
1 teaspoon cumin seeds 4. Add the pureed tomatoes and cook until the oil

1 large onion, finely separates from the masala.

5. Add turmeric powder, red chili powder, and salt. Mix
chopped
well.
2 tomatoes, pureed
6. Add the chopped spinach (palak) and cook on low
2 green chilies, finely
heat until it wilts down.
chopped
7. Turn off the heat and let the mixture cool slightly.
1 tablespoon ginger-garlic
8. Transfer the mixture to a blender and blend until
paste
smooth.
1 teaspoon turmeric powder
9. Return the pureed spinach mixture to the pan and
1 teaspoon red chili powder
place it back on the heat.
1 teaspoon garam masala
10. Add paneer cubes and garam masala. Mix gently
Salt to taste and simmer for 5-7 minutes.
2 tablespoons fresh cream 11. If desired, stir in fresh cream for a creamy texture.
(optional) 12. Garnish with fresh coriander leaves.
Fresh coriander leaves for 13. Serve hot with roti, naan, or rice.
garnish
Enjoy the delightful flavors of Palak Paneer, a nutritious
and wholesome Indian dish that will tantalize your taste
buds and leave you craving for more.

-86-
 Chana Masala
Chana Masala, also known as Chole Masala, is a popular and flavorful dish from Indian cuisine
that features tender chickpeas cooked in a tangy and aromatic tomato-based gravy. This dish is
known for its robust flavors and comforting qualities. It is a staple in North Indian cooking and is
often enjoyed with steamed rice, naan bread, or roti. Chana Masala offers a delightful
combination of spices, creating a balance of heat, tanginess, and earthy flavors that make it a
favorite among vegetarian and vegan food enthusiasts.

4 SERVINGS 30 MINUTES 250 KCAL EASY

INGREDIENTS DIRECTIONS

2 cups cooked chickpeas 1. Heat oil in a pan and add cumin seeds. Let them
(chana) splutter.
2 tablespoons oil 2. Add chopped onions and sauté until golden brown.
1 teaspoon cumin seeds 3. Add ginger-garlic paste and green chilies. Sauté for a
1 large onion, finely minute.
chopped 4. Add chopped tomatoes or tomato puree and cook
2 tomatoes, finely chopped until they turn soft and oil separates from the

or pureed masala.
5. Add ground coriander, cumin, garam masala,
2 teaspoons ginger-garlic
turmeric powder, red chili powder, and salt. Mix well.
paste
6. Add cooked chickpeas and mix them gently with the
2 green chilies, slit
masala.
1 teaspoon ground
7. Add water as needed to adjust the consistency of the
coriander
gravy.
1 teaspoon ground cumin
8. Cover the pan and let the curry simmer on low heat
1 teaspoon garam masala
for 10-15 minutes, allowing the flavors to meld
1/2 teaspoon turmeric
together.
powder
9. Stir in dried mango powder (amchur) for a tangy
1/2 teaspoon red chili kick.
powder 10. Garnish with fresh coriander leaves.
1 teaspoon dried mango
powder (amchur) Indulge in the comforting flavors of Chana Masala, a
Salt to taste delicious and hearty chickpea curry that captures the
Fresh coriander leaves for essence of Indian cuisine. This dish is a delightful blend
garnish of spices and textures, making it a favorite choice for
vegetarians and vegans looking for a satisfying meal.

-88-
 Vegetable Biryani
Vegetable Biryani is a flavorful and aromatic rice dish that originates from the Indian subcontinent. It is
a popular and beloved dish that combines fragrant basmati rice with a medley of colorful vegetables
and a blend of spices. Biryani has a long and rich history, with its roots traced back to the Mughal era in
India. Originally, it was a luxurious dish prepared for royalty and special occasions. Today, Vegetable
Biryani has become a staple in Indian cuisine, enjoyed by people of all backgrounds for its enticing
flavors and wholesome ingredients.

4 SERVINGS 30 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS

2 cups basmati rice 1. Rinse the basmati rice under cold water until the water
2 cups mixed vegetables runs clear. Soak the rice in water for 30 minutes, then
drain.
(carrots, peas, beans,
2. In a large pot, bring water to a boil and add the soaked
cauliflower, etc.), chopped
rice. Cook the rice until it is 70% cooked. Drain and set
1 large onion, thinly sliced aside.
2 tomatoes, chopped 3. In a separate pan, heat ghee or oil over medium heat. Add
1/2 cup plain yogurt the cumin seeds, cinnamon sticks, cardamom pods,
2 tablespoons ghee cloves, and bay leaf. Sauté for a minute until fragrant.
(clarified butter) or 4. Add the sliced onion and cook until golden brown.
5. Stir in the ginger paste and garlic paste, and cook for
vegetable oil
another minute.
1 teaspoon cumin seeds
6. Add the chopped tomatoes and cook until they turn soft
2 cinnamon sticks and mushy.
4 green cardamom pods 7. Add the mixed vegetables, red chili powder, turmeric
4 cloves powder, and biryani masala powder. Stir well to coat the
1 bay leaf vegetables with the spices.
1 teaspoon ginger paste 8. Reduce the heat to low and simmer for 5-7 minutes, until
the vegetables are partially cooked.
1 teaspoon garlic paste
9. In a small bowl, whisk the yogurt until smooth. Add the
1 teaspoon red chili powder
whisked yogurt to the vegetable mixture and mix well.
1/2 teaspoon turmeric 10. Layer half of the partially cooked rice over the vegetables.
powder Repeat the layering with the remaining rice.
1 teaspoon biryani masala 11. Cover the pot with a tight-fitting lid and cook on low heat
powder for 20-25 minutes, allowing the flavors to blend and the
Salt to taste rice to fully cook.
12. Once cooked, remove the lid and gently fluff the rice with
Fresh coriander leaves,
a fork. Garnish with fresh coriander leaves.
chopped (for garnish)

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 Baingan Bharta
Baingan Bharta is a classic Indian dish that features smoky and flavorful roasted eggplant cooked
with aromatic spices. This popular vegetarian curry is known for its rich and earthy flavors, making it
a favorite among eggplant lovers. The dish is prepared by roasting the eggplant until it becomes soft
and charred on the outside. The roasted eggplant is then mashed and cooked with onions, tomatoes,
and a blend of spices to create a delicious and hearty curry. Baingan Bharta is often enjoyed with
naan bread or rice and is a staple in Indian homes and restaurants.

4 SERVINGS 40 MINUTES 180 KCAL EASY

INGREDIENTS DIRECTIONS

2 large eggplants 1. Begin by roasting the eggplants. Pierce the eggplants

2 tablespoons oil with a fork in a few places. This will prevent them from
bursting while roasting.
1 teaspoon cumin seeds
2. Place the eggplants directly on a gas flame or under a
1 large onion, finely
broiler. Roast them, turning occasionally, until the skin is
chopped charred and the flesh is soft and cooked through. This
2 tomatoes, finely chopped process will take about 15-20 minutes.
2 green chilies, finely 3. Once the eggplants are roasted, remove them from the
chopped flame or broiler and let them cool slightly. Peel off the
1 tablespoon ginger-garlic charred skin and discard it. Transfer the roasted eggplant
flesh to a bowl and mash it using a fork or potato masher.
paste
Set aside.
1 teaspoon ground cumin
4. Heat oil in a large pan over medium heat. Add the cumin
1 teaspoon ground seeds and let them splutter.
coriander 5. Add the chopped onions and sauté until they turn golden
1/2 teaspoon turmeric brown.
powder 6. Add the ginger-garlic paste and green chilies. Sauté for a
1/2 teaspoon red chili minute until the raw aroma of ginger and garlic
disappears.
powder (optional, adjust to
7. Add the chopped tomatoes and cook until they become
taste)
soft and mushy.
Salt to taste 8. Add the ground cumin, ground coriander, turmeric
Fresh cilantro leaves for powder, red chili powder (if using), and salt. Mix well and
garnish cook for a few minutes to allow the spices to release their
Lemon wedges for serving flavors.
9. Add the mashed roasted eggplant to the pan and mix it
well with the onion and tomato mixture. Cook for another
5-7 minutes, stirring occasionally, to allow the flavors to
blend together.
10. Taste and adjust the seasoning if needed. If the curry
appears too dry, you can add a splash of water to achieve
the desired consistency.

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 Malai Kofta
Malai Kofta is a popular vegetarian dish from the Indian subcontinent that consists of vegetable
dumplings served in a rich and creamy sauce. The dumplings, made with a mixture of mashed
vegetables and paneer (Indian cottage cheese), are deep-fried until golden brown and then
simmered in a luscious gravy. The creamy sauce is typically flavored with aromatic spices,
cashews, and cream, creating a delectable combination of flavors and textures. Malai Kofta is
often served as a main course dish in Indian restaurants and is enjoyed with naan bread or rice.
Its indulgent taste and luxurious texture make it a favorite among both vegetarian and non-
vegetarian food lovers.

4 SERVINGS 45 MINUTES 350 KCAL MED

INGREDIENTS DIRECTIONS
For the koftas: 1. In a large bowl, combine the mashed vegetables, grated
2 cups mixed vegetables (carrots, paneer, bread crumbs, cornflour, ginger-garlic paste,
peas, beans, etc.), boiled and garam masala, and salt. Mix well to form a dough-like
mashed consistency.
1 cup paneer (Indian cottage 2. Shape the mixture into small round balls or oval-shaped
cheese), grated koftas.
1/4 cup bread crumbs 3. Heat oil in a deep pan or kadai over medium heat. Fry the
2 tablespoons cornflour koftas in batches until golden brown and crisp. Remove
1 teaspoon ginger-garlic paste them using a slotted spoon and drain excess oil on a
1/2 teaspoon garam masala kitchen towel. Set aside.
Salt to taste 4. In a separate pan, heat ghee or oil over medium heat. Add
Oil for frying the chopped onions and sauté until they turn translucent.
5. Add the ginger-garlic paste and sauté for a minute until
For the gravy: the raw aroma disappears.
2 tablespoons ghee (clarified 6. Add the tomato puree and cook until the oil separates
butter) or oil from the mixture.
1 onion, finely chopped 7. Add turmeric powder, red chili powder, coriander powder,
2 tomatoes, pureed cumin powder, garam masala, and salt. Mix well and cook
1 teaspoon ginger-garlic paste for a few minutes to enhance the flavors.
1/2 teaspoon turmeric powder 8. Drain the soaked cashew nuts and grind them into a
1 teaspoon red chili powder smooth paste. Add the cashew paste to the pan and mix
1 teaspoon coriander powder well.
1/2 teaspoon cumin powder
9. Stir in the cream and cook for another 2-3 minutes,
1/2 teaspoon garam masala
allowing the flavors to meld together.
1/4 cup cashew nuts, soaked in
10. Just before serving, gently place the fried koftas into the
warm water
gravy and simmer for 2-3 minutes, ensuring they are well-
1/4 cup cream
coated.
Salt to taste
11. Garnish with fresh cilantro leaves and serve hot with naan
Fresh cilantro leaves for garnish
bread or rice.

-94-
 CHAPTER 5
Desserts
Desserts hold a special place in Indian cuisine, offering a delightful and indulgent
end to a meal. From rich and creamy delights to syrup-soaked delicacies, Indian
desserts encompass a wide array of flavors, textures, and traditions. The world of
Indian desserts is a celebration of culture, history, and culinary craftsmanship, each
treat carrying its own unique story.
Indian desserts have a rich heritage that dates back centuries. Many of these sweet
creations are deeply rooted in ancient traditions and have evolved over time,
incorporating influences from various regions and cultures across the Indian
subcontinent. Indian desserts showcase the diverse flavors and ingredients found in
different parts of the country, ranging from dairy-based sweets in the north to rice
and coconut-based delights in the south.
One of the defining characteristics of Indian desserts is their use of aromatic spices,
such as cardamom, saffron, and rosewater, which infuse each sweet dish with a
distinct and exotic essence. These flavors add depth and complexity, elevating the
experience of indulging in Indian desserts to a whole new level.
Indian desserts also pay homage to the country's agricultural abundance. Many
recipes feature ingredients like milk, ghee (clarified butter), jaggery (unrefined sugar),
nuts, and a wide variety of fruits. The combination of these natural ingredients
results in creations that are not only visually appealing but also incredibly flavorful
and satisfying.
Whether it's the melt-in-your-mouth texture of Gulab Jamun, the creamy indulgence
of Rabri, or the delicate layers of a traditional Indian pastry like Malpua, Indian
desserts offer a sensory journey that leaves a lasting impression. These sweet treats
are not only reserved for special occasions and festivals but also hold a significant
place in everyday life, symbolizing celebrations, love, and togetherness.
In this Indian recipes book, we invite you to explore the world of Indian desserts and
embark on a culinary adventure. From traditional classics to modern interpretations,
each recipe has been carefully selected to showcase the diverse range of flavors and
techniques that make Indian desserts so extraordinary. Get ready to tantalize your
taste buds and experience the magic of Indian sweets as we delve into a delectable
journey of sugary delights.

-96-
 Did you know that...
Ancient Origins: Desserts have been enjoyed in India for centuries, with some
recipes dating back to ancient times. The tradition of indulging in sweet treats
has been passed down through generations.
Regional Delights: India's diverse culinary landscape gives rise to a wide variety of
desserts specific to different regions. Each state has its own specialty, showcasing
the country's rich cultural and culinary heritage.
Festive Favorites: Indian desserts play a significant role in festivals and
celebrations. Sweets like Laddu, Barfi, and Payasam are often prepared and
shared during religious and cultural festivities.
Fusion Flavors: Indian desserts have embraced fusion flavors, blending traditional
recipes with modern twists. From innovative ingredients to creative presentations,
the fusion of flavors adds a contemporary touch to traditional sweets.
Nutty Indulgence: Nuts like almonds, pistachios, cashews, and walnuts are
commonly used in Indian desserts. These ingredients not only add a delightful
crunch but also provide a nutritional boost to these sweet treats.
Floral Infusions: Many Indian desserts are infused with aromatic floral flavors like
rosewater, saffron, and kewra (screw pine). These ingredients impart a fragrant
and exotic essence to the sweets.
Dairy Delicacies: Milk and dairy products form the foundation of numerous Indian
desserts. Ingredients like khoya (reduced milk), paneer (cottage cheese), and
ghee (clarified butter) contribute to the rich and creamy textures.
Ayurvedic Influence: Traditional Indian desserts are often prepared with
Ayurvedic principles in mind. They incorporate ingredients known for their health
benefits, such as cardamom, turmeric, and ghee, making them not only delicious
but also nourishing.
Sweet Symmetry: Indian desserts are known for their intricate and beautiful
designs. From intricately shaped laddus to meticulously layered pastries, the
visual appeal of these sweets is as important as their taste.
Global Popularity: Indian desserts have gained popularity worldwide. Dishes like
Gulab Jamun, Jalebi, and Rasgulla have become beloved treats beyond Indian
borders, showcasing the global appeal of these delectable delights.

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 Gulab Jamun
Gulab Jamun is a popular Indian sweet that consists of soft and spongy milk dumplings soaked
in a sweet sugar syrup. The name "Gulab Jamun" is derived from two Persian words, "gulab"
meaning rosewater and "jamun" referring to a deep purple fruit similar in size and shape to the
dumplings. These delightful treats are made from a mixture of milk solids, flour, and a hint of
cardamom, which are rolled into small balls and deep-fried until golden brown. Once cooked,
they are soaked in a fragrant sugar syrup flavored with rosewater, saffron, and sometimes
garnished with nuts. Gulab Jamun is a beloved dessert in Indian cuisine and is often served at
special occasions, festivals, and weddings.

4 SERVINGS 45 MINUTES 200 KCAL MED

INGREDIENTS DIRECTIONS

For the Gulab Jamun: 1. In a mixing bowl, combine the milk powder, all-purpose
1 cup milk powder flour, baking powder, and cardamom powder. Mix well to
ensure even distribution of the ingredients.
1/4 cup all-purpose flour
2. Add the ghee to the dry mixture and rub it in with your
1/4 teaspoon baking powder
fingers until the mixture resembles breadcrumbs.
1/4 teaspoon cardamom 3. Gradually add milk, a tablespoon at a time, and knead the
powder mixture into a soft and smooth dough. The dough should
2 tablespoons ghee be slightly sticky but manageable.
(clarified butter) 4. Divide the dough into small portions and shape them into
2-3 tablespoons milk (as smooth, crack-free balls. Ensure there are no cracks on the
surface, as they may cause the dumplings to break during
needed to form the dough)
frying.
5. In a deep pan or kadai, heat oil or ghee over medium heat.
For the Sugar Syrup: Gently slide the prepared dumplings into the hot oil, frying
2 cups sugar them in batches to avoid overcrowding.
1 cup water 6. Fry the dumplings until they turn golden brown, flipping
1 tablespoon rosewater them occasionally for even cooking. Remove them using a
A pinch of saffron strands slotted spoon and drain excess oil on a paper towel.
7. In a separate saucepan, combine sugar and water to make
Chopped nuts for garnish
the sugar syrup. Bring it to a boil and let it simmer for 5-6
(optional)
minutes until the syrup reaches a slightly sticky
consistency.
8. Add rosewater and saffron strands to the sugar syrup,
stirring well to infuse the flavors.
9. Carefully place the fried dumplings into the warm sugar
syrup, ensuring they are fully immersed. Allow them to
soak for at least 30 minutes to absorb the sweetness and
become soft.

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 Kheer
Kheer is a traditional Indian rice pudding that has been enjoyed for centuries. It is a creamy and
aromatic dessert made with rice, milk, sugar, and flavored with cardamom, saffron, and nuts.
This indulgent treat holds a special place in Indian cuisine and is often prepared during festivals,
celebrations, and auspicious occasions. The rich and comforting texture of Kheer, combined with
its delicate flavors, makes it a beloved dessert that is enjoyed by people of all ages.

4 SERVINGS 15 MINUTES 250 KCAL EASY

INGREDIENTS DIRECTIONS

1/2 cup basmati rice 1. Rinse the basmati rice under running water until the
4 cups milk water runs clear. Soak the rice in water for 30
1/2 cup sugar (adjust minutes and then drain.
according to taste) 2. In a deep, heavy-bottomed pan, heat ghee over
1/4 teaspoon cardamom medium heat. Add the soaked and drained rice and
powder sauté for a couple of minutes until the rice grains
A pinch of saffron strands turn slightly golden.

(optional) 3. Pour the milk into the pan with the rice and bring it
to a gentle boil over medium heat. Stir occasionally
2 tablespoons chopped
to prevent the rice from sticking to the bottom of
nuts (almonds, pistachios,
the pan.
cashews)
4. Reduce the heat to low and let the rice simmer in
1 tablespoon raisins
the milk until it becomes soft and cooked. This will
1 teaspoon ghee (clarified
take approximately 25-30 minutes. Stir occasionally
butter)
to avoid scorching.
5. Add sugar, cardamom powder, saffron strands,
chopped nuts, and raisins to the pan. Stir well and
continue to cook for another 5-10 minutes until the
sugar dissolves and the flavors meld together.
6. Remove the pan from heat and let the Kheer cool for
a few minutes. It will thicken further as it cools.
7. Serve the Kheer warm or chilled, garnished with
additional chopped nuts and saffron strands, if
desired.
8. Enjoy the creamy and delicious Kheer as a delightful
end to your meal or as a sweet treat any time of the
day.

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 Jalebi
Jalebi is a popular Indian sweet dish known for its distinctive spiral shape and vibrant orange
color. It is made by fermenting a batter of all-purpose flour and yogurt, which is then deep-fried
until crispy and golden. The fried spirals are then soaked in a fragrant sugar syrup, infusing them
with sweetness and making them irresistibly delicious. Jalebi is a beloved dessert in India and is
often enjoyed during festivals, weddings, and special occasions. Its crispy texture, aromatic flavor,
and beautiful presentation make it a favorite among sweet lovers across the country.

4 SERVINGS 20 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

1 cup all-purpose flour 1. In a mixing bowl, combine the all-purpose flour, yogurt,
1 tablespoon yogurt baking powder, saffron strands, and cardamom powder.
Gradually add water to form a smooth batter. The
1/2 teaspoon baking powder
consistency should be similar to a pancake batter. Set the
A pinch of saffron strands
batter aside to ferment for at least 2 hours or overnight.
(optional) 2. In a deep saucepan, combine the sugar and water. Heat
1/2 teaspoon cardamom the mixture over medium heat until the sugar dissolves
powder completely. Continue to simmer for a few minutes until
1 cup sugar the syrup thickens slightly. Add a few drops of lemon juice
1/2 cup water to prevent crystallization. Remove the syrup from heat and
keep it warm.
Vegetable oil for deep frying
3. Heat vegetable oil in a deep frying pan or wok over
medium heat. Fill a piping bag fitted with a small nozzle
with the fermented batter.
4. Carefully pipe the batter in a spiral shape directly into the
hot oil. Start from the center and work your way outwards.
Be cautious while handling hot oil.
5. Fry the jalebis until they turn crispy and golden brown.
Remove them from the oil using a slotted spoon and
immediately dip them into the warm sugar syrup. Allow
them to soak for a few seconds, then remove and transfer
to a plate.
6. Repeat the process with the remaining batter, frying a few
jalebis at a time and soaking them in the sugar syrup.
7. Serve the jalebis warm or at room temperature. They are
best enjoyed fresh and can be served plain or garnished
with chopped nuts, such as pistachios or almonds.
8. Indulge in the delightful sweetness of Jalebi as a decadent
dessert or a special treat.

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 Gajar Ka Halwa
Gajar Ka Halwa, also known as Carrot Halwa, is a classic Indian dessert that is loved for its rich,
creamy, and indulgent taste. It is made by cooking grated carrots in ghee (clarified butter), milk,
and sugar until the mixture thickens and turns into a luscious pudding-like consistency. The dish
is typically garnished with nuts, such as almonds or pistachios, which add a delightful crunch
and enhance the overall flavor. Gajar Ka Halwa is often enjoyed during festivals, celebrations,
and winter months when fresh carrots are abundant. Its sweet aroma, vibrant color, and melt-in-
your-mouth texture make it a beloved dessert across India.

4 SERVINGS 30 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

4 cups grated carrots 1. Heat ghee in a deep pan or kadai over medium heat.
2 cups full-fat milk Add the grated carrots and sauté them for 5-6
1/2 cup sugar (adjust to minutes until they soften and release their aroma.
taste) 2. Pour the milk into the pan and mix well with the

4 tablespoons ghee carrots. Allow the mixture to simmer on low heat,

stirring occasionally to prevent sticking, until the
(clarified butter)
carrots absorb the milk and the mixture thickens. This
1/4 cup chopped nuts
process may take around 20-25 minutes.
(almonds, pistachios, or
3. Add the sugar, cardamom powder, and saffron
cashews)
strands (if using). Stir well to combine the ingredients.
1/2 teaspoon cardamom
4. Continue cooking the halwa until the sugar dissolves
powder completely and the mixture reaches a pudding-like
A pinch of saffron strands consistency. The carrots should be soft and well-
(optional) cooked.
5. In a separate small pan, heat a tablespoon of ghee and
lightly roast the chopped nuts until they turn golden
and aromatic. Set aside.
6. Once the halwa reaches the desired consistency, turn
off the heat. Garnish it with the roasted nuts, reserving
some for the final presentation.
7. Serve the Gajar Ka Halwa warm or at room
temperature. It can be enjoyed as is or paired with a
scoop of vanilla ice cream for an extra indulgence.
8. Relish the delightful flavors and the comforting
warmth of Gajar Ka Halwa as you savor each spoonful
of this traditional Indian dessert.

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 Rasgulla
Rasgulla is a popular Indian sweet delicacy that originated in the state of West Bengal. It
consists of soft and spongy cheese balls soaked in a sweet sugar syrup. The dish is known for its
delicate texture, subtle sweetness, and melt-in-your-mouth experience. Rasgulla is often served
as a dessert or a festive treat in Indian households and is loved by people of all ages. The name
"Rasgulla" is derived from two Hindi words, "ras" meaning juice or syrup, and "gulla" meaning
round shape, which perfectly describes the essence of this delectable sweet. Its history dates
back to the 19th century when it was invented by Nobin Chandra Das, a renowned sweet maker
from Kolkata.

4 SERVINGS 30 MINUTES 150 KCAL MED

INGREDIENTS DIRECTIONS

1 liter full-fat milk 1. In a large pot, heat the milk over medium heat until it

2 tablespoons lemon juice comes to a gentle boil. Stir occasionally to prevent burning.
2. Once the milk starts boiling, reduce the heat to low and add
1 cup sugar
the lemon juice. Stir gently until the milk curdles and the
4 cups water
whey separates.
2-3 green cardamom pods, 3. Line a sieve or colander with a muslin cloth and pour the
crushed curdled milk through it. Rinse the cheese under cold water
A few strands of saffron to remove any lemony flavor.
4. Gather the edges of the cloth and squeeze out the excess
(optional)
water from the cheese. Hang it for about 30 minutes to
1 teaspoon rose water
remove any remaining water.
(optional) 5. After 30 minutes, take the cheese out of the cloth and knead
Pistachios or almonds, it gently on a clean surface until it becomes smooth and
sliced (for garnish) soft.
6. Divide the cheese into small equal-sized balls and roll them
between your palms to make smooth round shapes.
7. In a separate large pot, add sugar and water. Bring it to a
boil, stirring until the sugar dissolves completely.
8. Gently drop the cheese balls into the boiling sugar syrup
and cover the pot with a lid. Cook on medium heat for about
15-20 minutes.
9. The cheese balls will double in size and become soft and
spongy. Remove the pot from heat and let the rasgullas cool
in the syrup for at least 1 hour.
10. Garnish the rasgullas with sliced pistachios or almonds.
Serve them chilled, along with some syrup.

Enjoy the heavenly delight of homemade rasgullas, with their

softness and sweetness melting in your mouth. They make a
perfect ending to a delicious Indian meal or a delightful treat on
special occasions.

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 Rasmalai
Rasmalai is a popular Indian dessert that is known for its rich and creamy texture. It consists of
soft cheese dumplings soaked in a sweet and aromatic milk syrup. The name "Rasmalai" is
derived from two Hindi words, "ras" meaning juice or syrup, and "malai" meaning cream, which
perfectly describes the essence of this delectable sweet. Rasmalai is believed to have originated
in West Bengal, India, and it has become a beloved dessert across the country and beyond. This
indulgent treat is often served chilled and garnished with nuts, making it a delightful and
refreshing dessert option for special occasions and celebrations.

4 SERVINGS 60 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

1 liter full-fat milk 1. In a large pot, heat the milk over medium heat until it comes
to a gentle boil. Stir occasionally to prevent burning.
2 tablespoons lemon juice
2. Once the milk starts boiling, reduce the heat to low and add
or vinegar
the lemon juice or vinegar. Stir gently until the milk curdles
1 cup sugar and the whey separates.
4 cups water 3. Line a sieve or colander with a muslin cloth and pour the
2-3 green cardamom pods, curdled milk through it. Rinse the cheese under cold water to
remove any lemony flavor.
crushed
4. Gather the edges of the cloth and squeeze out the excess
A pinch of saffron strands
water from the cheese. Hang it for about 30 minutes to
1 teaspoon rose water remove any remaining water.
1 cup heavy cream 5. After 30 minutes, take the cheese out of the cloth and knead it
1 tablespoon sliced almonds gently on a clean surface until it becomes smooth and soft.
6. Divide the cheese into small equal-sized balls and flatten
or pistachios (for garnish)
them slightly to make dumplings.
7. In a separate large pot, add sugar and water. Bring it to a boil,
stirring until the sugar dissolves completely.
8. Gently drop the cheese dumplings into the boiling sugar
syrup and cover the pot with a lid. Cook on medium heat for
about 15-20 minutes.
9. Meanwhile, in another pot, bring the milk to a boil. Add
crushed cardamom pods, saffron strands, and rose water.
Simmer on low heat for about 10 minutes, stirring occasionally.
10. Remove the cooked cheese dumplings from the syrup and
transfer them to the simmering milk. Let them soak in the
milk for at least 1 hour.
11. Once the dumplings have absorbed the flavors of the milk,
remove them from the milk and place them in a serving dish.
12. Pour a generous amount of the creamy milk over the
dumplings. Garnish with sliced almonds or pistachios.

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 Kulfi
Kulfi is a popular frozen dessert from India that is known for its rich and creamy texture. It is often
referred to as "Indian ice cream" but has a unique flavor and consistency of its own. Kulfi is
traditionally made by reducing milk for hours, which gives it a dense and creamy texture. The
milk is flavored with cardamom, saffron, and other aromatic ingredients, and then frozen in
molds or kulfi cones. Kulfi has a delightful sweetness and is often garnished with nuts, such as
pistachios or almonds. This indulgent treat is loved by people of all ages and is a refreshing
dessert to enjoy on hot summer days.

6 SERVINGS 20 MINUTES 250 KCAL MED

INGREDIENTS DIRECTIONS

1 liter full-fat milk 1. In a large, heavy-bottomed pan, pour the milk and bring it
1/2 cup condensed milk to a boil over medium heat. Stir occasionally to prevent
the milk from sticking to the bottom of the pan.
1/2 cup evaporated milk
2. Once the milk comes to a boil, reduce the heat to low and
1/4 cup sugar
let it simmer. Stir occasionally and continue to simmer for
1 teaspoon cardamom about 1 hour or until the milk reduces to half its original
powder volume.
A pinch of saffron strands 3. Add condensed milk, evaporated milk, and sugar to the
2 tablespoons chopped reduced milk. Mix well until all the ingredients are
pistachios or almonds combined.
4. Add cardamom powder and saffron strands to the
mixture. Stir gently to infuse the flavors.
5. Cook the mixture on low heat for another 10-15 minutes,
stirring occasionally, until it thickens slightly.
6. Remove the pan from heat and let the mixture cool
completely.
7. Once cooled, pour the mixture into kulfi molds or small
individual bowls.
8. Sprinkle chopped pistachios or almonds on top of each
kulfi, pressing them gently into the mixture.
9. Cover the molds or bowls with aluminum foil or plastic
wrap and place them in the freezer.
10. Freeze the kulfi for at least 6 hours or overnight until it is
completely set.
11. To serve, remove the kulfi from the freezer and let it sit at
room temperature for a few minutes to slightly soften.
12. Gently unmold the kulfi from the molds or serve it directly
in the bowls.

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 Phirni
Phirni is a luscious and creamy rice pudding that is a popular dessert in India. It is made by
cooking ground rice in milk until it thickens to a pudding-like consistency. Phirni is flavored with
cardamom, saffron, and sometimes rose water, giving it a delightful aroma. This sweet treat is
often served chilled in small earthenware bowls called "kulhads" or in glass bowls garnished with
chopped nuts. Phirni has a rich and smooth texture that melts in your mouth, making it a
favorite dessert during festive occasions and celebrations.

4 SERVINGS 20 MINUTES 200 KCAL EASY

INGREDIENTS DIRECTIONS

1/4 cup basmati rice 1. Wash the basmati rice thoroughly and soak it in
4 cups full-fat milk water for 30 minutes. Drain the water and grind the
1/2 cup sugar rice to a coarse powder.
1/2 teaspoon cardamom 2. In a heavy-bottomed pan, heat the milk over
powder medium heat and bring it to a boil.
A pinch of saffron strands 3. Add the ground rice to the boiling milk and stir
2 tablespoons chopped continuously to prevent lumps from forming.

almonds 4. Reduce the heat to low and let the rice cook in the
milk, stirring occasionally, until the mixture thickens
2 tablespoons chopped
and the rice is cooked through. This may take about
pistachios
15-20 minutes.
Rose petals for garnish
5. Add sugar, cardamom powder, and saffron strands
(optional)
to the mixture. Stir well to combine the flavors.
6. Cook the phirni for another 5 minutes, stirring
occasionally, until the sugar dissolves completely
and the mixture thickens to a pudding-like
consistency.
7. Remove the pan from heat and let the phirni cool for
a few minutes.
8. Pour the phirni into individual serving bowls or
kulhads.
9. Garnish with chopped almonds, pistachios, and rose
petals if desired.
10. Refrigerate the phirni for at least 2 hours or until
chilled and set.
11. Serve the deliciously creamy phirni as a refreshing
dessert after a meal or during festive occasions.

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 Malpua
Phirni is a luscious and creamy rice pudding that is a popular dessert in India. It is made by
cooking ground rice in milk until it thickens to a pudding-like consistency. Phirni is flavored with
cardamom, saffron, and sometimes rose water, giving it a delightful aroma. This sweet treat is
often served chilled in small earthenware bowls called "kulhads" or in glass bowls garnished with
chopped nuts. Phirni has a rich and smooth texture that melts in your mouth, making it a
favorite dessert during festive occasions and celebrations.

4 SERVINGS 20 MINUTES 200 KCAL EASY

INGREDIENTS DIRECTIONS

1/4 cup basmati rice 1. Wash the basmati rice thoroughly and soak it in water
4 cups full-fat milk for 30 minutes. Drain the water and grind the rice to a
1/2 cup sugar coarse powder.
1/2 teaspoon cardamom 2. In a heavy-bottomed pan, heat the milk over medium

powder heat and bring it to a boil.

3. Add the ground rice to the boiling milk and stir
A pinch of saffron strands
continuously to prevent lumps from forming.
2 tablespoons chopped
4. Reduce the heat to low and let the rice cook in the
almonds
milk, stirring occasionally, until the mixture thickens
2 tablespoons chopped
and the rice is cooked through. This may take about
pistachios
15-20 minutes.
Rose petals for garnish 5. Add sugar, cardamom powder, and saffron strands to
(optional) the mixture. Stir well to combine the flavors.
6. Cook the phirni for another 5 minutes, stirring
occasionally, until the sugar dissolves completely and
the mixture thickens to a pudding-like consistency.
7. Remove the pan from heat and let the phirni cool for a
few minutes.
8. Pour the phirni into individual serving bowls or
kulhads.
9. Garnish with chopped almonds, pistachios, and rose
petals if desired.
10. Refrigerate the phirni for at least 2 hours or until
chilled and set.
11. Serve the deliciously creamy phirni as a refreshing
dessert after a meal or during festive occasions.

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 Sheer Khurma
Sheer Khurma is a rich and creamy Indian dessert made with vermicelli, milk, and a variety of
nuts. The name "Sheer Khurma" translates to "milk with dates" in Persian, indicating its origins in
the Mughlai cuisine of the Indian subcontinent. This delicious dessert is often prepared during
Eid al-Fitr, the festival that marks the end of Ramadan. It is also served on other special
occasions and celebrations. Sheer Khurma has a silky texture, delicate flavors, and a delightful
combination of sweet vermicelli, luscious milk, and the richness of nuts like almonds, pistachios,
and cashews. It is best enjoyed warm, straight from the stovetop, and is sure to satisfy your sweet
cravings.

4 SERVINGS 30 MINUTES 300 KCAL MED

INGREDIENTS DIRECTIONS

1/2 cup vermicelli (thin or 1. Heat ghee in a deep saucepan or pot over medium
roasted) heat.
4 cups whole milk 2. Add the vermicelli and sauté until it turns golden
1/4 cup sugar (adjust to brown and fragrant. Keep stirring to prevent
taste) burning.
1/4 cup chopped dates 3. Pour in the milk and bring it to a gentle simmer.
1/4 cup chopped nuts (e.g., Allow it to cook for about 15-20 minutes, stirring
almonds, pistachios, occasionally.
cashews) 4. Add the sugar, chopped dates, and chopped nuts to
1 tablespoon ghee (clarified the simmering milk. Stir well to combine.

butter) 5. Continue cooking the sheer khurma for another 5-

1/2 teaspoon cardamom 10 minutes until the vermicelli is soft and the flavors
are well incorporated.
powder
6. Add cardamom powder and saffron strands (if
Saffron strands (optional)
using) to enhance the aroma and flavor. Stir gently.
Rosewater or kewra
7. If desired, add a few drops of rosewater or kewra
essence (optional)
essence to impart a delightful fragrance to the
Chopped nuts for garnish
dessert. Mix well.
8. Remove the sheer khurma from heat and let it cool
for a few minutes.
9. Serve the sheer khurma warm in bowls, garnished
with chopped nuts on top.
10. Enjoy this indulgent vermicelli pudding, relishing
the creamy texture and the delightful combination
of flavors.

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 CONCLUSIONS
In conclusion, this Indian recipes book has taken you on a culinary journey through the
diverse and vibrant flavors of Indian cuisine. We have explored a wide range of dishes,
from appetizers and main courses to desserts and beverages, each reflecting the rich
cultural heritage and culinary traditions of this remarkable country.
Throughout this book, we have delved into the intricate spice blends, aromatic herbs,
and unique cooking techniques that make Indian cuisine so distinct and renowned
worldwide. From the fiery curries of the north to the delicate seafood dishes of the
coastal regions and the vegetarian delights of the south, every recipe carries with it a
story, a connection to the land, and a glimpse into the customs and traditions of the
people who have cherished these flavors for generations.
We have learned about the importance of spices in Indian cooking, how they are
carefully selected and combined to create layers of flavors that dance on the palate.
We have discovered the art of slow cooking, allowing the ingredients to meld together,
intensifying their taste and creating dishes that are rich and deeply satisfying.
But beyond the flavors and techniques, Indian cuisine is about bringing people
together, fostering connections, and celebrating life's moments, big and small. It is
about the joy of sharing a meal with loved ones, of gathering around a table and
experiencing the sheer pleasure of savoring each bite.
This book has aimed to provide you with a comprehensive collection of authentic
Indian recipes, from beloved classics to lesser-known gems. Whether you are a
seasoned cook or a novice in the kitchen, we hope that these recipes have inspired you
to embark on your own culinary adventures and explore the wonders of Indian cuisine.
We encourage you to experiment, adapt, and make these recipes your own. Indian
cooking is a journey of exploration and creativity, allowing you to tailor each dish to
your taste preferences and dietary needs. Embrace the flavors, embrace the
techniques, and most importantly, enjoy the process of preparing and sharing these
delicious meals with your loved ones.
Thank you for joining us on this gastronomic voyage through the flavors of India. May
this book serve as a guide, igniting your passion for Indian cuisine and encouraging
you to continue exploring its diverse offerings. As you embark on your culinary
endeavors, may your kitchen be filled with the aroma of spices, the sizzle of frying pans,
and the laughter of those who gather around your table to enjoy the fruits of your
labor.

Happy cooking!

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