Top 5 Best Indian Food Recipes
Top 5 Indian Dish With Ingredients And Recipes
Today we bring you some recommendations of essential Indian dishes, especially dedicated to all those who are attracted and want to start in Indian cuisine but do not know very well where to start.
All Indian dishes are made with carefully selected ingredients and following a culinary tradition and wisdom of centuries, with influences from the different cultures that inhabited our country. This is how the Indian cooks achieve in each recipe a balance of flavors able to test the most exquisite palates and also the uninitiated.
But first of all, we like to offer you details what Indian cuisine is actually and what type of food you are going to try in India. In India, the first thing that pulls towards your attention is the taste of spices and condiments, for all time completely a good combined to get better the delicious taste of the Indian dishes.
Some of the most feature Indian taste is cayenne, clove, ginger, cardamom or saffron. With a mixture of these materials and other spices you get the well known garam masala or the curries that, after all, are the perfect combination of a variety of condiments.
Below is the list of Top 5 Indian Dishes which is surely like by everyone.
1. Rogan Josh:
- Vegetable Oil: 1/4 cup
- Large Onion: 1, finely chopped
- Garlic Cloves: 3, finely chopped or crushed
- Rogan Josh Curry Paste: 2 Tablespoon
- Ginger: 3 cm piece, peeled and grated
- Lamb Leg: 1.5 kg diced
- Salt: To Taste
- Greek Style Yogurt: 1 cup
- Tomatoes: 500 gm, diced
- Basmati Rice: Steamed and cooked, to serve
- Coriander Leaves: To serve
- Take a large pan and heat oil. Now Add onion and let it cook for 3-4 minutes until get little soft. Now Add garlic, ginger and other curry paste. Let is cook and stir is for one more minute until get aromatic as well.
- Time to add lamb to the pan and let it cook and stir for three minutes. Add yogurt, tomatoes, and salt to taste. Cook and occasionally stir for more five minutes and wait until gets boil.
- Finally, cover it with 1 hour 15 minutes to 1 1/2 hour. Let the curry gets a right consistency and lamb gets tender and cooked.
When finally cooked serve it with rice, chappati, or bread with little garnish of coriander.
2. Butter Chicken:
- Fresh Ginger: 2cm, finely chopped or grated
- Garlic Cloves: 2, finely chopped or smashed
- Hot Chili Powder: 1/4 Teaspoon
- Salt: To Taste
- Cider Vinegar: 2 Tablespoon
- Garam Masala: 2 Teaspoon
- Greek Style Yogurt: 1/2 Cup
- Chicken thigh Fillets: 1kg trimmed and quartered
- Ghee: 2 Tablespoon
- Onion: 1 Large, finely chopped
- Canned Tomato Puree: 1 Cup
- Cardamon Pods: 3 Bruised
- Cinnamon Stick: 1
- Pure Cream: 3/4 Cup
- Fresh Coriander Leaves: Chopped To Serve
- Firstly marinate the chicken with garlic, ginger, chili, vinegar, garam masala, salt, yogurt in the ceramic bowl. Toss all the ingredients over it and cover it. You need to refrigerate this for at least one hour or overnight.
- Melt ghee in casserole pan over medium heat. Now add onion and stir it for 8 minutes until gets little soft. Now add the overnight chicken mixture and cook for more 8-10 minutes, until getting brown in color. Now add tomato puree, cardamom, and cinnamon to the pan and stir the whole occasionally. Wait until getting a simmer, and then reduce the heat.
- Let it simmer and cook for at least 40 minutes on medium to low heat until the chicken gets tender and soft. Add a bit of cream to get a more rich flavor. Cook for 10 minuted more and then discard cardamom pods and cinnamon stick from it.
Time to serve in serving bowl or dish. Garnish it with cream, pepper and sprinkle coriander leaves.
3. Bhappa Aloo:
- Small Potatoes: 200 gm
- Bengali Five Spice Mixture (Panchphoron): 1/2 Tablespoon (include: Jeera, saunf seeds, fenugreek seeds, black mustard seeds, and kalaunji)
- Dry Red Chillies: 2
- Mustard Paste: 1/2 Tablespoon
- Desiccated Coconut Paste: 3/4 Tablespoon
- Hung Curd: 1 Tablespoon
- Green Chilli Paste: To Taste or Pinch
- Turmeric Powder: Pinch to 1/2 Teaspoon
- Salt: To Taste
- Lime Juice: 1/2 Teaspoon
- Banana Leaves: 2
- Firstly peel the potatoes and boil them in salted water. When boiled drain the water and keep them aside.
- Now heat oil in non-stick pan and add the five spice mixture to it. Also, add red chilies and stir for few minutes.
- Now pour this spicy mixture over the boiled potatoes and keep it aside.
- Now take a bowl and prepare the marinade mix with other ingredients like mustard paste, curd, coconut paste, green chili paste, turmeric powder, salt, lime juice and mix well. Put all potatoes to the mix and marinate them to get mouth melting taste.
- Time to cook the potatoes either by steaming for 6-8 minutes after covering it bananas leaved=s or place directly into the ban and simmer them with water to get a gravy consistency.
Take a serving plate and place all potatoes and gravy. Garnish it with coriander leaves and serve hot with rice, naan, bread, etc.
4. Malai Kofta:
- Paneer (Cottage Cheese): 250 gm
- Maida: 50 gm
- Fresh Coriander Leaves: 1 Tablespoon, finely chopped
- Onions: 3 Medium To Large, Chopped
- Ginger-Garlic Paste: 1 Tablespoon
- Tomatoes: 2 Medium Sized, chopped or puree
- Fresh Cream: 200 ml
- Nuts: Raisins and Cashew Nuts, 50 gm
- Turmeric Powder (Haldi): 1/2 Teaspoon
- Red Chilli Powder: 1/2 Teaspoon
- Dry Kasuri Methi: 1/2 Teaspoon
- Garam Masala: 1/2 Teaspoon
- Dry Coriander Powder: 1/2 Teaspoon
- Salt: To Taste
- Sugar: A pinch or to taste
- Honey: can take honey as well.
- You need to refrigerate the boiled potatoes for about 4-6 hours, to make easy kofta balls. Mash the refrigerated yet boiled potatoes with panner, madia and mix them together. Now add salt. Chopped coriander leaves and mixes them well.
- Cut the raisins and cashew nuts into small pieces, then add sugar and put them aside.
- Heat the pan and put oil for frying the kofta balls.
- Roll up the mix into small balls to get a perfect shape of kofta when prepared with dough then stuff them with that dry fruit mix in the center.
- Fry out the kofta balls into the oil. If they break while frying put some maida to make them the bit of dry.
- Take oil in the pan and fry onion, ginger garlic paste and tomato paste.
- Mix the chopped nuts and some milk or fresh cream.
- Add all dry masalas like chili powder, coriander powder, salt, turmeric, garam masala but not to add Kasuri methi.
- Add some water or milk whatever you want and wait for simmer to get a gravy consistency.
- Add all kofta balls to the gravy and let it simmer for 1-2 more minutes. And its done.
Take a serving bowl and put the kofta curry into it. Garnish it with green coriander leaves, and drops of honey to add more yummy taste. Serve hot with Chappaties, naan or even steamed rice.
5. Chole or Channa Masala (Chickpea Curry Or Dry):
- Water: 1 Litre
- Channa: 400 gms
- Tea Leaves: 3 Tablespoon
- Bay Leaves: 4
- Black Cardamoms: 5
- Salt: To Taste
- Cumin Powder: 2 Tablespoon
- Kachari Powder: 1 1/2 Tablespoon
- Fennel Powder: 2 Tablespoon
- Anardana Powder: 5 Tablespoon
- Amchoor Powder: 2 Tablespoon
- Dry Coriander Powder: 3 Tablespoon
- Red Chilli Powder: 1 1/2 Tablespoon
- Garam Masala: 1 Tablespoon
- Hing (Asafoetida): 1/4 Tablespoon
- Giner: 5 Tablespoon
- Green Chillies: 3 Tablespoon, finely chopped, 3-4 whole for garnish
- Dry Kasoori Methi: 2 Tablespoon
- Lemon Juice: 5 Tablespoon
- Metha Soda: 1 Tablespoon
- Garlic Cloves: 12, finely chopped or smashed
- Fresh Coriander Leaves
- Soak channa in a deep bowl with water mixed with metha soda for 4-5 hours or overnight.
- Now make "potli" of tea leaves, bay leaves, black cardamoms and put it in with channa while boiling. Also, add salt to the channa while boiling. After boil discard potli and keep it aside and reserve the water as well.
- You need to blend the masala as by mixing all the spices together like cumin powder, kachri powder, fennel powder, garam masala, anardana powder, amchoor powder, dhania (coriander) powder, Kasoori methi, red chili powder, hing and salt to taste.
- Heat oil in a pan and put ginger, garlic for a while and add this masala mix to it. Later add channa and let masala steep into channa well.
- Stir it occasionally and let it simmer on low to medium heat for 10-15 minutes. And channa mala is ready to serve.
Take cooked channa into a serving dish and garnish it chilies and coriander leaves. Serve hot this spicy dish with Bhature, Naan, Chappati, or other types of bread. Even if you have cooked with gravy serve them with steamed or jeera rice.
As there are countless Indian cuisines with mouth-watering taste, aroma and flavors so choose the best one is quite difficult. To know more about food and other kinds of dishes worldwide, keep reading our food rb_blog and learn the easy yet yummy recipes and be MasterChef of your home.
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