Tagged: North Indian
Kashmiri Pulao
Ingredients (Serves 2) 1. Basmati rice – 1 cup, soaked in enough water for at least 25 minutes 2. Ghee / oil – 1.5 – 2 tbsp 3. Cashews and raisins – 2 tbsp each 4. Onion – 3/4 cup,...
Degi Chicken Biriyani (Delhi Style)
Ingredients (Serves 6) 1. Chicken – 1 – 1.25 kg, cut into medium pieces Turmeric powder – 1/4 tsp Pepper powder – 1/4 tsp Salt – As required Marinate chicken pieces with turmeric powder, pepper powder and salt. This step...
Dhaba Style Mutton Curry
Ingredients (Serves 4) 1. Mutton – 1 kg, cut into medium pieces Turmeric powder – 1/4 tsp Yoghurt – 1/2 cup Salt – To taste 2. Oil – 1 tbsp + butter / ghee – 2 tbsp 3. Whole spices...
Paneer Makhani (No onion no garlic)
Paneer simmered in a rich, creamy tomato based gravy… Easy to make and tastes exactly like that of the restaurant style paneer butter masala. Serve paneer makhani with any Indian flatbread or pulao / jeera rice. Enjoy! Ingredients (Serves 3...
Achaari Aloo
Ingredients (Serves 3) 1. Potato – 3 medium, peeled and cut into thin rounds 2. Vegetable oil – 2 – 2.5 tbsp 3. Mustard seeds – 1/4 tsp Cumin seeds – 1/2 tsp Fennel seeds – 1/2 tsp Fenugreek seeds...
Fish Jalfrezie
Ingredients (Serves 4) 1. Fish – 350gm, cut into small pieces (I used wild salmon) Turmeric powder – 1/4 tsp Salt – As required 2. Oil – 2.5 tbsp 3. Onion – 1/2 cup, finely chopped Ginger – 1 tsp,...
Banarasi Chooda Matar / Chura Matar / Peas Poha
My love for poha/pohe started during my stay at IIT Kanpur for my Masters project. I had the opportunity to taste many authentic North Indian dishes there. While my Kerala palate really missed the nadan Kerala dishes, I nevertheless enjoyed...
Mushroom butter masala
Ingredients (Serves 3) 1. Mushroom – 350 – 400 gm, halved or quartered depending on their size Salt – To taste Turmeric powder – 1/4 tsp Tandoori masala powder – 1/4 tsp 2. Cashews – 8 –...
