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Indian Recipes — Complete Regional Collection

200+ recipes organized by region. Format: ingredients with quantities, numbered method.

PUNJAB

Butter Chicken (Murgh Makhani)

Punjab

Ingredients: 800g chicken (bone-in or boneless), 2 tbsp butter, 1 tbsp oil, 2 medium onions (chopped), 4 garlic cloves, 1-inch ginger, 400g tomatoes (pureed), 150ml cream, 1 tsp kashmiri chili powder, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin, 1/2 tsp turmeric, 1 tbsp kasuri methi, salt, sugar to taste. Marinade: 200g yogurt, 1 tsp chili powder, 1 tsp garam masala, 1 tbsp lemon juice, 1 tbsp oil, salt.

  1. Mix marinade, coat chicken, rest 4–6 hours.
  2. Grill or bake chicken at 220°C / 425°F until charred. Set aside.
  3. Heat butter + oil; fry onions until golden. Add garlic and ginger; cook 2 min.
  4. Add tomato puree, spices; cook 15 min until oil separates.
  5. Cool, blend smooth, return to pan.
  6. Add grilled chicken, simmer 10 min.
  7. Stir in cream, kasuri methi; adjust salt and sugar. Simmer 5 min.

Dal Makhani

Punjab

Ingredients: 200g whole black urad dal, 50g rajma (kidney beans), 3 tbsp butter, 1 tbsp oil, 1 onion (finely chopped), 4 garlic cloves (minced), 1-inch ginger (grated), 200g tomatoes (pureed), 1 tsp chili powder, 1 tsp cumin seeds, 1/2 tsp garam masala, 100ml cream, salt, 1 tbsp kasuri methi.

  1. Soak dal and rajma overnight. Pressure cook with water and salt for 8–10 whistles until very soft.
  2. Heat butter + oil; splutter cumin seeds. Fry onion until deep golden.
  3. Add garlic and ginger; cook 2 min. Add tomato puree and chili powder; cook 15 min.
  4. Add cooked dal, mix well. Simmer on very low heat 1–2 hours, stirring frequently.
  5. Stir in cream, kasuri methi, garam masala. Simmer 10 min more.

Chole Bhature

Punjab

Chole — Ingredients: 300g dried chickpeas (soaked overnight), 2 tbsp oil, 2 bay leaves, 2 black cardamoms, 1 tsp cumin seeds, 2 onions (chopped), 4 garlic, 1-inch ginger, 3 tomatoes (pureed), 2 tsp chole masala, 1 tsp cumin powder, 1 tsp chili powder, 1/2 tsp turmeric, 1 tbsp amchur, salt, 1 tea bag (for color).

  1. Pressure cook chickpeas with tea bag and salt for 5–6 whistles. Discard tea bag.
  2. Heat oil; add bay leaves, cardamoms, cumin seeds. Add onions; cook until golden.
  3. Add garlic, ginger, tomatoes, all spices; cook 15 min.
  4. Add chickpeas with cooking water; simmer 20 min until thick. Finish with amchur.

Bhature — Ingredients: 300g maida (refined flour), 50g semolina, 2 tbsp yogurt, 1 tsp sugar, 1/2 tsp salt, 1 tsp baking powder, warm water to knead, oil for frying.

  1. Mix flour, semolina, yogurt, sugar, salt, baking powder. Knead with warm water to soft dough.
  2. Rest 1–2 hours covered.
  3. Divide, roll each portion into oval (5–6 inches). Deep fry in hot oil until puffed and golden.

Tandoori Chicken

Punjab

Ingredients: 1 kg chicken pieces (scored), 250g yogurt, 2 tsp kashmiri chili powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste, 1 tsp cumin powder, 1 tsp garam masala, 1 tbsp lemon juice, 2 tbsp mustard oil, salt, orange food color (optional).

  1. Score chicken deeply. Apply salt and lemon juice; rest 30 min.
  2. Mix yogurt with all spices, mustard oil, food color.
  3. Coat chicken completely; marinate 6–12 hours refrigerated.
  4. Grill over high heat (or bake at 240°C / 465°F) 20–25 min, turning once, until charred.
  5. Serve with mint chutney, sliced onions, lemon wedges.

Paneer Tikka

Punjab

Ingredients: 400g paneer (cubed), 1 bell pepper, 1 onion, 200g yogurt, 1 tbsp ginger-garlic paste, 1 tsp kashmiri chili powder, 1 tsp garam masala, 1 tsp cumin powder, 1 tbsp besan (chickpea flour), 1 tbsp lemon juice, 2 tbsp mustard oil, salt, chaat masala to finish.

  1. Whisk yogurt, besan, ginger-garlic paste, all spices, oil, lemon juice into marinade.
  2. Coat paneer, pepper, onion pieces. Marinate 2 hours.
  3. Thread on skewers alternating vegetables and paneer.
  4. Grill on high heat or in oven at 240°C, 10–12 min, turning once until charred spots appear.
  5. Dust with chaat masala; serve with mint chutney.

Naan

Punjab

Ingredients: 300g maida, 1 tsp active dry yeast, 1 tsp sugar, 150ml warm water, 3 tbsp yogurt, 1 tbsp oil, 1/2 tsp salt, butter for finishing, nigella seeds (kalonji) or garlic optional.

  1. Dissolve yeast and sugar in warm water; rest 10 min until frothy.
  2. Mix flour, salt, yogurt, oil. Add yeast water; knead 8 min to smooth dough.
  3. Cover; rise 1–1.5 hours until doubled.
  4. Divide into balls; roll into teardrops 3–4mm thick.
  5. Cook on very hot tawa or cast iron. Flip; cook other side or finish under broiler.
  6. Brush with butter immediately. Sprinkle nigella seeds or garlic.

Paratha (Plain & Stuffed)

Punjab

Plain Paratha — Ingredients: 300g atta (whole wheat flour), water to knead, salt, ghee for cooking.

  1. Knead firm dough; rest 30 min.
  2. Roll ball into circle, fold twice to make triangle, roll out thin.
  3. Cook on hot tawa; apply ghee, flip, press, apply more ghee until golden spots form.

Aloo Paratha — Filling: 3 boiled potatoes (mashed), 1 green chili, coriander leaves, 1/2 tsp ajwain, 1/2 tsp chili powder, salt, 1 tsp amchur.

  1. Mix mashed potato with spices.
  2. Roll dough circle; place filling in center; gather edges and seal.
  3. Gently roll stuffed ball flat (8-inch circle).
  4. Cook on tawa with ghee both sides until golden.

Rajma (Kidney Bean Curry)

Punjab

Ingredients: 300g dried rajma (soaked overnight), 2 tbsp oil, 2 onions (chopped), 4 garlic, 1-inch ginger, 3 tomatoes (pureed), 1 tsp cumin seeds, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp rajma masala or garam masala, salt, coriander leaves.

  1. Pressure cook rajma with salt until very soft (6–7 whistles).
  2. Heat oil; splutter cumin. Fry onion until golden. Add garlic, ginger; cook 2 min.
  3. Add tomato puree and dry spices; cook 15 min until oil separates.
  4. Add rajma with cooking liquid; simmer 20 min until gravy thickens. Garnish with coriander.

Sarson Ka Saag

Punjab

Ingredients: 500g mustard leaves, 200g spinach, 100g bathua (or extra spinach), 2 tbsp ghee, 1 onion (chopped), 4 garlic cloves, 1-inch ginger, 2 green chilies, 1 tomato, 2 tbsp maize flour (makki atta), salt, butter to serve.

  1. Boil mustard, spinach, bathua with minimal water until very soft, ~20 min.
  2. Drain; blend coarsely or use hand masher. Stir in maize flour; cook 10 min on low.
  3. Heat ghee; fry onion, garlic, ginger, green chilies, tomato until golden.
  4. Add this tadka to saag; mix well. Simmer 10 min. Top with butter.
  5. Serve with makki ki roti.

Makki Ki Roti

Punjab

Ingredients: 300g maize flour (makki atta), warm water, salt, ghee.

  1. Mix maize flour and salt; knead with warm water to pliable dough (add water slowly).
  2. Divide; flatten each piece between damp palms or on plastic sheet into circle (~6 inches). Maize dough is fragile.
  3. Cook on medium tawa, flip when edges dry. Apply ghee; cook both sides until golden patches appear.

Kulcha (Amritsari)

Punjab

Ingredients: 300g maida, 1/2 tsp baking soda, 1 tsp baking powder, 2 tbsp yogurt, 1 tbsp oil, salt, 1 tsp sugar, water to knead. Filling: 3 boiled potatoes (mashed), 1 onion (grated), green chili, coriander, chili powder, amchur, salt.

  1. Knead dough incorporating all ingredients; rest 1–2 hours.
  2. Mix filling ingredients.
  3. Roll dough disk; stuff with filling; seal and gently roll flat.
  4. Cook on very hot tawa or tandoor until golden; apply butter liberally.

Amritsari Fish

Punjab

Ingredients: 500g fish fillets (sole or tilapia), 2 tbsp besan, 2 tbsp rice flour, 1 tsp ajwain (carom seeds), 1 tsp chili powder, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tbsp lemon juice, salt, oil for deep frying.

  1. Make batter with besan, rice flour, ajwain, chili, ginger-garlic paste, turmeric, lemon, salt, and enough water for thick coating.
  2. Coat fish fillets; rest 30 min.
  3. Deep fry in hot oil at 175°C / 350°F until golden and crisp, ~4 min per side.
  4. Serve with mint chutney and chaat masala.

SOUTH INDIA

Masala Dosa

South India

Batter: 300g raw rice, 100g urad dal, 1/2 tsp methi (fenugreek seeds); soak 6 hours, grind to smooth batter, ferment 8–12 hours. Potato Filling: 4 boiled potatoes, 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp turmeric, 2 green chilies, 1 onion (sliced), curry leaves, salt, coriander.

  1. Filling: Heat oil; splutter mustard, curry leaves. Add onion, chilies; fry 5 min. Add turmeric, potatoes; mix and mash lightly. Season with salt and coriander.
  2. Heat iron tawa; sprinkle water (it should sizzle). Pour a ladle of batter; spread in circles to thin crepe (~8-inch).
  3. Drizzle oil at edges; cook until golden and crisp. Place filling on one side; fold over.
  4. Serve with coconut chutney and sambar.

Plain Dosa

South India

Same batter as masala dosa. Pour and spread thin on hot greased tawa. Cook one side until crisp and golden (no filling). Roll into cone or fold.

Rava Dosa

South India

Ingredients: 150g semolina (rava), 50g rice flour, 50g maida, salt, 1/2 tsp cumin, 1 green chili (chopped), ginger (grated), coriander leaves, 600ml water.

  1. Mix rava, rice flour, maida with water into thin, watery batter (thinner than regular dosa). Season with salt, cumin, chili, ginger, coriander.
  2. Rest 20 min.
  3. Pour thin batter from height onto very hot greased tawa starting at edges (fills in naturally).
  4. Drizzle oil; cook until golden and lacy. Serve with chutney.

Idli

South India

Ingredients: 300g idli rice (or par-boiled rice), 100g urad dal, 1/2 tsp fenugreek seeds, salt.

  1. Soak rice and urad dal + fenugreek separately for 6 hours.
  2. Grind urad dal to very fluffy batter; grind rice coarser. Combine; add salt.
  3. Ferment 8–12 hours in warm place until batter doubles.
  4. Grease idli molds; fill 3/4. Steam 10–12 min until toothpick comes clean.
  5. Serve with sambar and coconut chutney.

Sambar

South India

Ingredients: 200g toor dal (split pigeon peas), 2 tbsp tamarind pulp, 1 tomato, 200g mixed vegetables (drumstick, eggplant, carrot, shallots), 2 tbsp sambar powder, 1/2 tsp turmeric, salt. Tadka: 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp cumin, 10 curry leaves, 2 dried red chilies, 1/4 tsp asafoetida.

  1. Pressure cook toor dal with turmeric until soft; mash. Add 2 cups water.
  2. Add tamarind pulp, tomato, vegetables, sambar powder, salt. Simmer until vegetables cooked, ~15 min.
  3. Heat oil; splutter mustard, cumin, curry leaves, red chilies, asafoetida. Pour over dal. Simmer 5 min.

Rasam

South India

Ingredients: 3 tbsp tamarind pulp, 2 tomatoes (crushed), 1/2 tsp turmeric, 1 tsp black pepper (coarsely ground), 1 tsp cumin, 2 garlic cloves (crushed), 1/4 tsp asafoetida, 10 curry leaves, coriander leaves, salt. Tadka: 1 tbsp ghee, 1 tsp mustard seeds, 2 dried red chilies, curry leaves.

  1. Combine tamarind pulp, tomatoes, turmeric, salt, 3 cups water in pot; boil 10 min.
  2. Add pepper, cumin, garlic, asafoetida; simmer 10 min.
  3. Tadka: heat ghee; splutter mustard, red chilies, curry leaves. Pour over rasam.
  4. Garnish coriander. Should be watery and tangy.

Coconut Chutney

South India

Ingredients: 100g fresh coconut (grated), 2 green chilies, 1-inch ginger, 1 tbsp chana dal (roasted), salt, 2 tbsp coriander leaves, water as needed. Tadka: 1 tbsp oil, 1 tsp mustard seeds, 5 curry leaves, 1 dried red chili.

  1. Blend coconut, chilies, ginger, chana dal, coriander, salt with water to smooth paste.
  2. Heat oil; splutter mustard seeds, curry leaves, red chili. Pour over chutney.

Appam

South India (Kerala)

Ingredients: 300g raw rice (soaked 6 hours), 2 tbsp fresh coconut (grated), 1 tsp active dry yeast, 1 tsp sugar, 1/2 tsp salt, coconut milk as needed.

  1. Soak and grind rice with coconut until smooth.
  2. Dissolve yeast and sugar in warm water; add to batter. Rest 6–8 hours to ferment.
  3. Add coconut milk to thin batter; season with salt.
  4. Heat appam pan (kuzhipaniyaram pan or wok shape); pour ladle of batter; swirl to coat sides.
  5. Cover; cook 2–3 min. Edges should be lacy and crisp, center soft and spongy.

Fish Curry (Kerala Style)

South India (Kerala)

Ingredients: 500g fish (kingfish or sardines), 2 tbsp coconut oil, 1 tsp mustard seeds, 10 curry leaves, 3 shallots (sliced), 1 tsp ginger (grated), 1 tsp garlic, 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, 3 tbsp tamarind pulp, 200ml coconut milk, salt, 2 green chilies.

  1. Heat coconut oil; splutter mustard and curry leaves.
  2. Add shallots, ginger, garlic; fry until golden.
  3. Add chili powder, turmeric, coriander; fry 2 min. Add tamarind pulp with 1 cup water; boil.
  4. Add fish pieces and green chilies; simmer 10 min.
  5. Stir in coconut milk; simmer 5 min. Do not boil after adding coconut milk.

Avial

South India (Kerala)

Ingredients: 500g mixed vegetables (raw banana, drumstick, yam, carrot, beans, cucumber), 100g fresh coconut (grated), 3 green chilies, 1 tsp cumin, 100g yogurt, 1/2 tsp turmeric, salt, 2 tbsp coconut oil, curry leaves.

  1. Boil vegetables with turmeric and salt in minimal water until just tender.
  2. Grind coconut, cumin, green chilies with little water to coarse paste.
  3. Add coconut paste to vegetables; mix on low heat 3 min.
  4. Remove from heat; stir in yogurt.
  5. Finish with coconut oil and curry leaves.

Thoran (Vegetable Stir Fry)

South India (Kerala)

Ingredients: 500g cabbage or green beans or carrot (finely chopped), 100g fresh coconut (grated), 2 green chilies, 1/2 tsp turmeric, 1 tsp mustard seeds, 5 curry leaves, 1 dried red chili, 2 tbsp coconut oil, salt.

  1. Grind coconut and green chilies coarsely.
  2. Heat oil; splutter mustard seeds, curry leaves, red chili.
  3. Add vegetables with turmeric and salt; stir fry on medium heat 5–7 min.
  4. Add coconut mixture; mix well and cook 2–3 min. Should be dry, not saucy.

Puttu

South India (Kerala)

Ingredients: 300g rice flour (puttu podi), 1/2 tsp salt, water (to moisten), 100g fresh coconut (grated).

  1. Mix rice flour with salt; sprinkle water gradually, mixing with fingers until flour is moistened but crumbly (not a dough).
  2. Layer in puttu maker (cylindrical steamer): coconut, then flour, alternating, ending with coconut.
  3. Steam 5–7 min until steam comes through. Unmold by pressing out.
  4. Serve with kadala curry or banana.

Uttapam

South India

Ingredients: Same dosa batter. Toppings: finely chopped onion, tomato, green chili, coriander.

  1. Pour slightly thicker batter on hot tawa (not spread too thin).
  2. Immediately press toppings into batter surface.
  3. Drizzle oil; cook until bottom golden. Flip; cook 2 min.
  4. Serve with chutney.

Medu Vada

South India

Ingredients: 300g urad dal (soaked 4 hours), 2 green chilies, 1 tsp cumin, 1/4 tsp black pepper, curry leaves, salt, oil for frying.

  1. Drain dal; grind to thick, fluffy batter with minimal water. Season with salt, cumin, chilies, curry leaves, pepper.
  2. Wet hands; take portion of batter, make hole in center (donut shape).
  3. Slide gently into hot oil at 170°C / 340°F. Fry until golden, ~4 min per side.
  4. Drain; serve with sambar and coconut chutney.

Pongal

South India

Ingredients: 200g raw rice, 50g moong dal (yellow split), 2 tbsp ghee, 1 tsp black pepper (coarsely cracked), 1 tsp cumin, 8 cashews, 10 curry leaves, 1/4 tsp asafoetida, salt, 4 cups water.

  1. Dry roast moong dal until fragrant and lightly colored.
  2. Cook rice and dal together with 4 cups water and salt, pressure cook 3 whistles, or simmer 25 min until very mushy.
  3. Heat ghee in pan; fry cashews until golden. Add cumin, pepper, curry leaves, asafoetida; sizzle 30 sec.
  4. Pour tadka over pongal; mix. Consistency should be soft and porridge-like.

BENGAL

Macher Jhol (Fish Curry)

Bengal

Ingredients: 500g rohu or catla fish (sliced), 1/2 tsp turmeric, 2 potatoes (quartered), 1 tomato, 2 green chilies, 1 tsp ginger (grated), 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp chili powder, 2 tbsp mustard oil, salt, coriander leaves.

  1. Rub fish with turmeric and salt; rest 15 min. Fry in mustard oil until golden. Set aside.
  2. Fry potatoes in same oil until lightly colored.
  3. Add cumin seeds; splutter. Add ginger, tomato, dry spices; fry 5 min.
  4. Add 2 cups water; boil. Add potatoes; cook 10 min.
  5. Add fish and green chilies; simmer 10 min. Garnish coriander.

Shorshe Ilish (Hilsa in Mustard Sauce)

Bengal

Ingredients: 500g hilsa fish (sliced), 3 tbsp mustard seeds, 3 green chilies, 1/2 tsp turmeric, 1/2 tsp chili powder, 2 tbsp mustard oil, salt.

  1. Grind mustard seeds and 2 green chilies with water to smooth paste.
  2. Rub fish with turmeric, salt, mustard oil.
  3. Mix mustard paste with chili powder, 1 cup water, remaining chili.
  4. Layer fish in pan; pour mustard sauce over. Drizzle mustard oil on top.
  5. Cook covered on medium heat 12–15 min. Can also bake at 180°C / 350°F.

Mishti Doi (Sweet Yogurt)

Bengal

Ingredients: 1 liter full-fat milk, 100g date palm jaggery (or brown sugar), 2 tbsp plain yogurt (starter).

  1. Boil milk; reduce to 3/4 volume on medium heat, stirring constantly.
  2. Add jaggery; stir until dissolved. Cool to lukewarm (40°C / 104°F).
  3. Whisk in yogurt starter; pour into earthen pots or bowls.
  4. Set in warm oven (40°C / 104°F) or wrap in blankets for 6–8 hours.
  5. Refrigerate to firm up. The yogurt should be thick, creamy, and sweet-sour.

Sandesh

Bengal

Ingredients: 1 liter full-fat milk (chenna / fresh cottage cheese made from it), 80g powdered sugar, 1/4 tsp cardamom powder, saffron (optional), pistachios to garnish.

  1. Make chenna: Boil milk; add 2 tbsp lemon juice to curdle. Drain through muslin; wash curds; squeeze dry.
  2. Knead chenna with sugar until smooth and non-grainy, ~10 min.
  3. Cook in non-stick pan on low heat, stirring 5–7 min until it leaves sides and forms soft dough.
  4. Add cardamom; shape into rounds or press into molds.
  5. Chill; garnish with pistachios.

Rasgulla

Bengal

Ingredients: 1 liter full-fat milk (for chenna), 2 tbsp lemon juice, 200g sugar, 600ml water, 1/4 tsp cardamom, rose water.

  1. Make chenna as above; knead 10 min until smooth and soft.
  2. Shape into smooth balls (no cracks).
  3. Boil sugar and water in wide pan. Add chenna balls; cover; cook on medium-high 15–18 min.
  4. Balls should double in size and be spongy. Cool in syrup.
  5. Add cardamom and rose water to syrup.

Chingri Malai Curry (Prawn in Coconut Milk)

Bengal

Ingredients: 500g large prawns (cleaned), 200ml coconut milk, 2 onions (paste), 1-inch ginger (paste), 1 tsp turmeric, 1 tsp chili powder, 4 green cardamoms, 2 bay leaves, 2 tbsp ghee, salt, sugar.

  1. Marinate prawns in turmeric and salt; fry briefly in ghee. Set aside.
  2. Fry onion paste in same ghee until golden. Add ginger paste; cook 3 min.
  3. Add cardamom, bay leaves, chili powder, turmeric; fry 2 min.
  4. Add coconut milk; simmer 5 min. Add prawns; simmer 8 min.
  5. Adjust salt and pinch of sugar. Sauce should be creamy and light.

Kosha Mangsho (Slow-Cooked Mutton)

Bengal

Ingredients: 1 kg mutton (bone-in), 300g yogurt, 3 onions (thinly sliced), 1 tbsp ginger paste, 1 tbsp garlic paste, 2 tsp chili powder, 1 tsp turmeric, 2 tsp garam masala, 4 potatoes (halved), mustard oil, bay leaves, whole spices (cardamom, cinnamon, cloves).

  1. Marinate mutton with yogurt, half ginger-garlic paste, turmeric, chili. Minimum 2 hours.
  2. Heat mustard oil; fry onions very slow until deep brown (20–30 min).
  3. Add whole spices; then remaining ginger-garlic paste; cook 2 min.
  4. Add marinated mutton; cook on high heat, stirring, until liquid evaporates.
  5. Reduce heat; continue cooking, stirring frequently, 45–60 min (add splashes of water only if sticking). Mutton should be very well-coated and caramelized.
  6. Add potatoes and garam masala; add 1 cup water; cover and cook 20 min.

Luchi (Bengali Fried Bread)

Bengal

Ingredients: 300g maida, salt, 1 tbsp oil, water to knead, oil for deep frying.

  1. Knead maida with salt, oil, and water to smooth, soft dough.
  2. Rest 30 min; divide into small balls.
  3. Roll each ball thin (5-inch circle).
  4. Fry one at a time in hot oil at 175°C / 350°F; press gently with slotted spoon until puffed.
  5. Flip; cook until pale golden. Should be soft, not crisp.

GUJARAT

Dhokla

Gujarat

Ingredients: 200g besan (chickpea flour), 2 tbsp semolina, 200g yogurt, 1 tsp ginger paste, 2 tsp sugar, 1 tsp Eno (fruit salt) or 1 tsp baking soda, 1 tbsp lemon juice, salt. Tadka: 2 tbsp oil, 1 tsp mustard seeds, 10 curry leaves, 2 green chilies (slit), 1 tbsp sugar, water.

  1. Mix besan, semolina, yogurt, ginger paste, sugar, salt with water to thick batter.
  2. Just before steaming, add Eno and lemon juice; mix gently (batter will froth).
  3. Pour into greased thali or tin; steam 15–18 min until skewer comes clean.
  4. Tadka: heat oil; splutter mustard seeds, curry leaves, green chilies. Add 4 tbsp water + sugar; bring to boil. Pour over dhokla.
  5. Garnish with coriander and coconut; cut into squares.

Thepla

Gujarat

Ingredients: 200g atta, 50g besan, 100g fresh fenugreek leaves (methi) — or 2 tbsp dried, 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tbsp yogurt, 1 tbsp oil, salt, oil for cooking.

  1. Mix all ingredients; knead with water to soft dough.
  2. Rest 20 min.
  3. Roll thin circles (6–7 inches).
  4. Cook on medium tawa with oil both sides until golden spots form.
  5. Store well at room temperature (travel food).

Undhiyu

Gujarat

Ingredients: 300g small eggplants, 200g raw banana, 200g sweet potato, 200g surti papdi beans (or green beans), 100g baby potatoes, 200g fresh tuvar (pigeon peas) or green peas. Stuffing: 100g fresh coconut, 1 bunch coriander, 6 garlic cloves, 4 green chilies, 1 tsp cumin, 1 tbsp sesame seeds, 1 tsp sugar, lemon juice, salt. Muthia: 100g methi leaves, 50g besan, 1 tbsp oil, 1 tsp sesame, 1/4 tsp soda, salt — roll into cylinders, fry until golden. Spices: 1/4 cup oil, 1 tsp carom seeds, 1 tsp turmeric, 2 tsp coriander powder.

  1. Blend stuffing paste. Stuff into slit eggplants and raw bananas.
  2. Heat oil in thick pot; add carom seeds, turmeric. Layer all vegetables, stuffed ones, muthia.
  3. Drizzle remaining stuffing paste and oil. Cover tight; cook on lowest heat 45–60 min, shaking pot occasionally. No stirring — vegetables should hold shape.

Khandvi

Gujarat

Ingredients: 150g besan, 500ml yogurt (whisked with 500ml water), 1/2 tsp turmeric, 1/4 tsp asafoetida, salt. Tadka: 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 5 curry leaves, 2 green chilies.

  1. Whisk besan into yogurt-water until smooth with no lumps.
  2. Cook on medium heat, stirring constantly, until mixture thickens to paste (pulls away from pan), ~12–15 min.
  3. Immediately spread thin layer on greased surface/plate. Work fast before it sets.
  4. Once barely cooled, roll each strip into tight cylinder.
  5. Prepare tadka; pour over rolls. Garnish with coriander and coconut.

Fafda

Gujarat

Ingredients: 200g besan, 1/4 tsp carom seeds (ajwain), 1/4 tsp turmeric, pinch of asafoetida, 1 tbsp oil, salt, oil for frying.

  1. Knead besan with all seasonings, oil, and water to stiff dough.
  2. Rest 30 min.
  3. Roll very thin; cut into strips.
  4. Deep fry at 160°C / 320°F until crisp and golden but not brown.
  5. Serve with papaya chutney and jalebi (traditional Gujarati breakfast combination).

Handvo

Gujarat

Ingredients: 200g rice, 100g chana dal, 50g urad dal (soak and grind together; ferment 8 hours), 200g bottle gourd (grated), 50g fresh coconut, 2 tsp sesame seeds, 1 tsp chili, 1 tsp ginger, 1 tsp sugar, 1 tsp Eno, salt. Tadka: 3 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 5 curry leaves, 1/4 tsp asafoetida.

  1. Add bottle gourd, coconut, spices, sugar, Eno to fermented batter; mix.
  2. Heat heavy pan; add tadka ingredients. Pour batter; spread evenly.
  3. Sprinkle sesame seeds; cover; cook on medium-low heat 15 min.
  4. Flip carefully; cook other side 10 min until golden and cooked through.

RAJASTHAN

Dal Baati Churma

Rajasthan

Baati: 300g atta, 50g semolina, 50g ghee, salt, water to bind (stiff dough); shape into balls; bake at 200°C / 390°F 25 min, turning once, until hard and golden; dip in ghee.

Panchmel Dal: 50g each — toor, moong, chana, masoor, urad dals; pressure cook 3 whistles; heat ghee; splutter cumin, asafoetida, whole spices; add chopped onion, tomato, ginger, garlic; cook 10 min; add dals with water; simmer 20 min; temper with ghee, red chili, asafoetida.

Churma: Coarsely crush 4–5 baati; roast in ghee until golden; add powdered sugar, cardamom, nuts.

Serve together: break baati, dip in dal, finish with churma as sweet.

Laal Maas (Red Meat Curry)

Rajasthan

Ingredients: 1 kg mutton, 15 mathania red chilies (or Kashmiri chilies for less heat) soaked in water, 1 cup yogurt, 4 onions (sliced), 1 tbsp garlic paste, 1 tsp cumin, 6 cloves, 4 cardamoms, 2 bay leaves, 4 tbsp mustard oil, salt.

  1. Grind soaked red chilies to paste.
  2. Heat mustard oil to smoking; cool slightly; fry whole spices and onions until deep brown.
  3. Add garlic paste; cook 2 min. Add chili paste; fry on medium heat 10 min until oil separates.
  4. Add yogurt; cook 10 min. Add mutton; sear on high heat.
  5. Cover; cook on low heat 1–1.5 hours until mutton tender. Add water if needed.

Gatte Ki Sabzi

Rajasthan

Gatte (besan dumplings): 200g besan, 1/2 tsp chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tbsp yogurt, 1 tbsp oil, salt; knead into dough; roll into cylinders; boil in water 10 min; slice into 1-inch pieces; shallow fry until golden.

Gravy: 2 tbsp oil, 1/2 tsp cumin, 200g yogurt, 1 tsp chili powder, 1 tsp coriander, 1/2 tsp turmeric, salt.

  1. Heat oil; splutter cumin. Add whisked yogurt and spices; cook 10 min, stirring constantly.
  2. Add fried gatte with some cooking water; simmer 15 min.

Ker Sangri

Rajasthan

Ingredients: 100g dried ker (caper berries), 200g dried sangri (desert beans) — soak overnight, boil; 3 tbsp oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, 1 tsp chili powder, 1 tsp amchur, 1 tsp coriander powder, salt.

  1. Drain soaked and boiled ker and sangri.
  2. Heat oil; splutter mustard seeds, asafoetida.
  3. Add ker and sangri; stir fry 5 min. Add all dry spices; mix well; cook 5 min more.
  4. Dry vegetable — no water or gravy.

Ghewar

Rajasthan

Ingredients: 300g maida, 100g ghee (melted, cold water-whipped until white), cold water, 1/2 tsp cardamom; oil for frying; sugar syrup: 400g sugar, 200ml water (one-thread consistency). Topping: thickened rabri, pistachios, saffron.

  1. Whisk ghee with ice water until white and fluffy. Mix into maida with enough cold water to thin pouring batter.
  2. Heat 2–3 liters of ghee/oil in tall, narrow vessel at 160°C / 320°F.
  3. Slowly pour batter in center — it foams and sets into honeycomb. Pour gradually; let set; pour more, building layers.
  4. Remove carefully when golden; drain on wire rack.
  5. Dip in warm sugar syrup briefly. Top with rabri and nuts.

HYDERABAD

Hyderabadi Dum Biryani

Hyderabad

Ingredients: 500g basmati rice (soaked 30 min), 800g mutton (or chicken), 4 onions (sliced, fried golden — birista), 1 cup yogurt, 2 tbsp ginger-garlic paste, 1 tsp chili powder, 2 tsp biryani masala, 1 tsp garam masala, 1/2 tsp turmeric, saffron soaked in 4 tbsp warm milk, mint leaves, coriander, 4 tbsp ghee, whole spices (cardamom, cinnamon, cloves, bay leaf, star anise), salt, 1 tbsp kewra water.

  1. Marinate meat with yogurt, ginger-garlic paste, spices, half the birista, mint, coriander, chili; rest 2–4 hours.
  2. Parboil rice in plenty of salted water with whole spices until 70% cooked. Drain.
  3. In heavy pot: spread marinated meat at bottom; layer half the rice, then birista, mint, saffron milk, ghee; add remaining rice.
  4. Seal pot with dough or foil; cook on high heat 5 min, then minimum heat 45 min (dum).
  5. Rest 10 min before opening. Mix gently from bottom.

Haleem

Hyderabad

Ingredients: 500g mutton (boneless, cubed), 200g broken wheat, 50g chana dal, 50g masoor dal, 50g urad dal, 4 onions (sliced, 2 fried golden), 2 tbsp ginger-garlic paste, 2 tsp chili powder, 1 tsp turmeric, 1 tsp garam masala, 4 tbsp ghee, mint, coriander, lemon, salt.

  1. Cook dals and broken wheat with water until mushy; blend.
  2. Pressure cook mutton with ginger-garlic paste, spices, 1 fried onion for 6–8 whistles; shred finely.
  3. Combine shredded mutton with dal-wheat mixture; cook together 20 min, stirring vigorously until it becomes thick paste.
  4. Add ghee; adjust salt. Cook another 20 min. Consistency should be porridge-thick.
  5. Top with fried onions, lemon, mint, coriander, ginger julienne.

Mirchi Ka Salan

Hyderabad

Ingredients: 8 large green chilies (mild, bhavnagri), 2 tbsp peanuts, 1 tbsp sesame seeds, 2 tbsp fresh coconut, 2 onions (sliced), 3 tbsp tamarind pulp, 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin, curry leaves, 1 tsp chili powder, 1/2 tsp turmeric, salt.

  1. Roast and grind peanuts, sesame, coconut to coarse paste.
  2. Fry whole green chilies in oil until blistered; set aside.
  3. Fry onions until golden; add mustard, cumin, curry leaves.
  4. Add ground paste, chili powder, turmeric; fry 5 min.
  5. Add tamarind pulp + 1.5 cups water; simmer 15 min.
  6. Add fried chilies; cook 10 min. Gravy should be thick and nutty.

Double Ka Meetha (Bread Pudding)

Hyderabad

Ingredients: 8 slices white bread (crusts removed), oil/ghee for frying, 500ml full-fat milk, 100g sugar, 100ml khoya (dried evaporated milk), saffron, cardamom powder, cashews, raisins, almonds.

  1. Deep fry bread slices in ghee until golden and crisp. Drain.
  2. Boil milk with sugar until slightly thickened. Add crumbled khoya, saffron, cardamom.
  3. Arrange fried bread in serving dish.
  4. Pour hot milk mixture over; let absorb 10 min.
  5. Fry nuts and raisins in ghee; garnish. Serve warm.

GOA

Vindaloo

Goa

Ingredients: 1 kg pork (cubed), 6 dried Kashmiri chilies, 4 dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin, 6 black peppercorns, 4 cloves, 1 cinnamon stick, 1 tsp turmeric, 6 garlic cloves, 1-inch ginger, 3 tbsp white vinegar, 2 onions (sliced), 2 tbsp oil, 1 tsp jaggery, salt.

  1. Grind all spices and herbs with vinegar to smooth paste.
  2. Marinate pork in paste; rest 6–8 hours or overnight.
  3. Heat oil; fry onions until golden. Add marinated pork; cook on high heat 5 min.
  4. Add 1 cup water; cover; simmer 45–60 min until pork tender.
  5. Add jaggery; adjust salt and vinegar. Vindaloo should be hot, sour, and slightly sweet.

Xacuti

Goa

Ingredients: 1 kg chicken, 1 onion, 100g fresh coconut (grated), 15 red chilies, 1 tsp poppy seeds, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 6 cloves, 1 cinnamon stick, 4 cardamoms, 1 star anise, 2 tbsp oil, tamarind pulp, salt.

  1. Dry roast all whole spices and poppy seeds; grind with coconut and chilies to paste.
  2. Heat oil; fry sliced onion until golden. Add spice-coconut paste; fry 10 min.
  3. Add chicken pieces; sear 5 min. Add tamarind and water; simmer 30 min.

Sorpotel

Goa

Ingredients: 500g pork (cubed), 200g pork liver (cubed), 10 red Kashmiri chilies, 1 tsp cumin, 1 tsp turmeric, 6 cloves, 1 cinnamon, 4 garlic, 1-inch ginger, 3 tbsp vinegar, 2 onions (chopped), 2 tbsp oil, salt.

  1. Boil pork and liver separately until half-cooked. Reserve cooking liquid.
  2. Finely chop or dice cooked meat.
  3. Grind red chilies, cumin, cloves, cinnamon, garlic, ginger with vinegar to paste.
  4. Fry onions until golden; add spice paste; fry 10 min.
  5. Add chopped meat; mix well. Add cooking liquid; simmer 45 min.
  6. Best eaten next day after flavors develop. Reheat each day to improve.

Bebinca

Goa

Ingredients: 400ml coconut milk, 200g maida, 200g sugar, 6 egg yolks, 1/2 tsp nutmeg, 1/4 tsp cardamom, ghee (generous amounts between layers).

  1. Whisk egg yolks and sugar until pale. Add coconut milk, flour, spices; mix smooth.
  2. Grease baking dish; pour thin layer (2mm) of batter.
  3. Grill under broiler until set and golden on top, ~5 min.
  4. Brush with ghee; pour next thin layer; grill again. Repeat 15–20 times.
  5. Final bebinca has visible golden-brown layers when sliced. Rest before cutting.

STREET FOOD

Pani Puri (Golgappa)

Street Food

Puri shells: 150g semolina, 50g maida, 1/2 tsp baking soda, water; knead firm dough; roll thin; cut circles; deep fry at 175°C / 350°F until puffed and crisp.

Pani (spiced water): Blend 1 bunch mint, 1/2 bunch coriander, 4 green chilies, 1-inch ginger, 1 tbsp tamarind pulp, 2 tsp cumin powder, 1 tsp chili powder, salt, 1 liter cold water.

Filling: Boiled and mashed chickpeas or potato + onion + chaat masala.

Make hole in puri top; fill; dip in pani; eat immediately.

Vada Pav

Street Food (Mumbai)

Vada: 4 boiled potatoes (mashed), 1 tsp ginger-garlic paste, 2 green chilies, 1/4 tsp turmeric, mustard seed tadka, coriander leaves, salt; shape into balls; dip in thick besan batter; deep fry golden.

Dry garlic chutney: Grind 10 garlic cloves, 3 dried red chilies, 2 tbsp desiccated coconut, salt to coarse powder.

Assembly: Toast pav (bread roll); spread dry chutney inside; tuck in vada; serve with green chutney.

Bhel Puri

Street Food

Ingredients: 150g puffed rice (murmure), 50g thin sev, 1 potato (boiled, diced), 1 onion (finely chopped), 1 tomato (chopped), 2 tbsp tamarind chutney, 2 tbsp mint-coriander chutney, 1 tsp chaat masala, 1 tsp cumin powder, salt, coriander leaves, pomegranate seeds optional.

Mix all in large bowl just before serving. Toss quickly. Serve immediately before it softens.

Sev Puri

Street Food

Assembly: Place 6–8 small flat puris on plate. Top each with: diced boiled potato, chopped onion, tamarind chutney, green chutney, chaat masala, cumin powder, then generous heap of sev. Garnish with coriander and pomegranate.

Dahi Puri

Street Food

Same as sev puri but add 2–3 tbsp thick whisked yogurt per puri before sev. Add sweet tamarind chutney generously. The yogurt cools the heat.

Aloo Tikki

Street Food

Ingredients: 4 large potatoes (boiled, mashed), 2 tbsp cornflour, 1 tsp cumin seeds, 1 green chili (chopped), coriander leaves, 1/2 tsp chili powder, salt, oil for shallow frying.

  1. Mix all except oil to firm mixture. Shape into round patties.
  2. Shallow fry on medium heat until golden crust on each side, ~4 min per side.
  3. Serve with chutneys, yogurt, sev — or as chaat.

Samosa

Street Food

Filling: 4 boiled potatoes (mashed), 100g peas, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp chili powder, 1/2 tsp garam masala, 1 tsp amchur, coriander leaves, salt; cook in 1 tbsp oil briefly.

Pastry: 200g maida, 1/2 tsp ajwain, 3 tbsp oil, water; knead stiff dough; rest 30 min.

  1. Roll dough thin; cut semicircles; form cone; seal one side.
  2. Fill with potato mixture; seal top with water paste.
  3. Deep fry at 160–170°C / 320–340°F slowly until golden and crisp (~8 min).

Kachori

Street Food (Rajasthani)

Filling: 100g moong dal (soaked, ground coarsely); fry with cumin, fennel, ginger, chilies, coriander, amchur, salt.

Shell: 200g maida, 3 tbsp oil, water; stiff dough; rest 30 min.

  1. Roll small circles; fill with dal; seal into balls.
  2. Deep fry on medium-low heat at 155°C / 310°F slowly until very crisp, ~12–15 min.
  3. Should sound hollow when tapped.

Chaat (Papdi Chaat)

Street Food

Ingredients: 12 crisp papdis (fried flour crackers), 2 potatoes (boiled, diced), 100g chickpeas (boiled), 150g yogurt (thick, whisked), tamarind chutney, green chutney, chaat masala, cumin powder, chili powder, sev, coriander.

Layer papdis; top with potato and chickpeas; drizzle both chutneys and yogurt generously; dust with all spice powders; finish with sev and coriander.

Pav Bhaji

Street Food (Mumbai)

Bhaji — Ingredients: 500g potatoes (boiled, mashed), 200g cauliflower (boiled, mashed), 100g peas (boiled), 1 capsicum (chopped), 2 onions (chopped), 3 tomatoes (chopped), 2 tbsp pav bhaji masala, 1 tsp chili powder, 1/2 tsp turmeric, 4 tbsp butter, salt, lemon.

  1. Heat butter; fry onions until golden. Add capsicum; cook 3 min. Add tomatoes; cook until soft.
  2. Add boiled mashed vegetables, all spices; mash everything together while cooking.
  3. Add water to desired consistency; simmer 10 min. Finish with butter.
  4. Toast pav on buttered tawa. Serve with sliced onion, lemon, coriander.

Egg Roll (Kolkata)

Street Food

Ingredients: 2 eggs, 1 paratha (thin), 1 onion (thinly sliced), green chili sauce, tomato ketchup, chaat masala, salt.

  1. Beat eggs with salt; pour on hot greased tawa; place paratha on top immediately.
  2. Flip when egg sets; cook paratha side briefly.
  3. Remove; layer sliced onions, sauces, chaat masala on egg side.
  4. Roll tightly; wrap in paper. Serve immediately.

Street Food

Dough: 200g maida, pinch of salt, water; knead smooth; rest 30 min.

Filling: 250g minced chicken or mixed vegetables (cabbage, carrot, onion, ginger, garlic), soy sauce, black pepper, sesame oil, salt.

  1. Roll dough thin; cut circles (3-inch).
  2. Place filling in center; pleat and seal edges into half-moon or dumpling shape.
  3. Steam in greased steamer basket 12–15 min.
  4. Serve with tomato-chili dipping sauce.

CHUTNEYS

Mint Chutney (Pudina)

Chutney

Ingredients: 1 large bunch fresh mint (leaves only), 1/2 bunch coriander, 4 green chilies, 1-inch ginger, 1 tbsp lemon juice, 1 tsp cumin, 1/2 tsp sugar, salt, water as needed.

Blend all to smooth paste. Adjust lime and salt.

Tamarind Chutney (Imli)

Chutney

Ingredients: 100g tamarind (seedless), 100g jaggery (grated), 1 tsp cumin powder, 1 tsp chili powder, 1/2 tsp ginger powder, 1/2 tsp chaat masala, salt, 300ml water.

  1. Soak tamarind in warm water; extract pulp.
  2. Simmer tamarind pulp with jaggery, water 10 min until thick.
  3. Add all spices; simmer 5 min. Strain. Cool.

Tomato Chutney

Chutney

Ingredients: 4 tomatoes, 4 dried red chilies, 4 garlic cloves, 1-inch ginger, 1 tbsp oil, 1 tsp mustard seeds, 5 curry leaves, pinch asafoetida, 1 tsp sugar, salt.

  1. Roast tomatoes, red chilies, garlic, ginger until soft.
  2. Blend to paste.
  3. Heat oil; splutter mustard, asafoetida, curry leaves. Add blended paste, sugar, salt; cook 10 min.

Coconut Chutney (Red)

Chutney

Ingredients: 100g coconut (fresh), 4 dried red chilies, 4 garlic cloves, 1 tbsp tamarind pulp, salt. Tadka: oil, mustard seeds, curry leaves.

Grind coconut, chilies, garlic, tamarind to smooth paste. Tadka and pour over.

Raw Mango Chutney

Chutney

Ingredients: 1 raw mango (peeled, grated), 1/2 bunch mint, 2 green chilies, 1/4 tsp cumin, salt, 1 tsp sugar.

Blend all raw. Serve immediately (doesn't store well).

PICKLES

Aam Ka Achar (Mango Pickle)

Pickle

Ingredients: 500g raw mango (cut into pieces, with skin), 3 tbsp salt, 2 tsp turmeric, 3 tbsp red chili powder, 2 tsp mustard seeds (coarsely ground), 1 tsp fenugreek seeds (coarsely ground), 1/2 tsp asafoetida, 150ml mustard oil.

  1. Toss mango with salt and turmeric; sun-dry 2 days.
  2. Mix with all spices. Heat mustard oil to smoking; cool completely.
  3. Pour cooled oil over mango; mix well.
  4. Pack in sterilized jar; rest in sunlight 7–10 days, mixing daily.

Nimbu Ka Achar (Lime Pickle)

Pickle

Ingredients: 500g limes (quartered), 4 tbsp salt, 2 tsp turmeric, 3 tbsp chili powder, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 tbsp oil.

  1. Toss limes with salt and turmeric; rest in jar 4–5 days at room temperature.
  2. Heat oil; splutter cumin and mustard; cool.
  3. Mix cooled oil with chili powder; pour over softened limes.
  4. Rest another 2 weeks before eating.

Mixed Vegetable Pickle (Achar)

Pickle

Ingredients: 300g carrots, 200g turnip, 200g cauliflower (all cut into small pieces), 3 tbsp salt, 2 tsp turmeric, 3 tbsp chili powder, 2 tbsp mustard seeds (ground), 1 tsp fenugreek (ground), 150ml mustard oil, 4 tbsp vinegar.

  1. Mix vegetables with salt and turmeric; dry in sun 1 day.
  2. Mix all spices with cooled oil and vinegar; combine with vegetables.
  3. Pack in jar; rest 1 week.

BREADS

Chapati (Roti)

Bread

Ingredients: 300g whole wheat atta, 1/2 tsp salt, water.

  1. Knead with water to soft dough; rest 20 min.
  2. Roll each ball into thin 6-inch circle.
  3. Cook on hot tawa — flip when bubbles appear; press edges to puff fully.
  4. Apply ghee.

Puri

Bread

Ingredients: 300g atta, 1/2 tsp salt, 1 tbsp oil, water; oil for frying.

  1. Knead slightly stiff dough; rest 30 min.
  2. Roll thin small circles (4 inch).
  3. Fry in hot oil at 175°C / 350°F; press gently; should puff immediately.
  4. Drain; eat immediately.

Bhatura

Bread

Ingredients: 300g maida, 50g semolina, 2 tbsp yogurt, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp baking powder, oil for frying.

  1. Knead all ingredients with warm water to soft dough; rest 2 hours.
  2. Roll into ovals (5–6 inch); deep fry in hot oil until puffed and golden.

Rumali Roti

Bread

Ingredients: 150g maida, 150g atta, salt, oil, water.

  1. Knead into very soft dough; rest 30 min.
  2. Roll extremely thin (paper-thin, 10–12 inch circle).
  3. Toss and stretch like pizza dough for extra thinness.
  4. Cook on inverted tawa (curved side up) over high flame seconds per side.
  5. Fold into quarters (handkerchief style).

Tandoori Roti

Bread

Ingredients: 300g atta, 1/2 tsp salt, water, ghee.

  1. Knead stiff dough; rest 30 min.
  2. Roll thick circles (1/4 inch, 6 inch).
  3. Slap onto inner wall of very hot tandoor; cook 3–4 min until charred spots form.
  4. Remove with tongs; brush with ghee.
  5. Can replicate in oven: 260°C / 500°F on cast iron, 5 min.

RICE DISHES

Jeera Rice (Cumin Rice)

Rice

Ingredients: 300g basmati rice (soaked 30 min), 2 tbsp ghee, 1 tsp cumin seeds, 1 bay leaf, 4 cups water, salt.

  1. Heat ghee; splutter cumin seeds and bay leaf until fragrant.
  2. Add drained rice; stir 1 min. Add water and salt; bring to boil.
  3. Cover; cook on lowest heat 15 min. Rest 5 min off heat; fluff gently.

Lemon Rice

Rice (South India)

Ingredients: 2 cups cooked rice (cooled), 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp turmeric, 5 curry leaves, 2 dried red chilies, 1 tbsp chana dal, 1 tbsp peanuts, 2 tbsp lemon juice, salt.

  1. Heat oil; fry peanuts until golden; remove. Fry chana dal.
  2. Add mustard seeds; splutter. Add curry leaves, red chilies, turmeric.
  3. Add rice; toss to coat. Add lemon juice and salt; mix. Garnish peanuts.

Tamarind Rice (Puliyodarai)

Rice (South India)

Tamarind paste: Soak 100g tamarind; extract thick pulp; cook with 1 tsp chili powder, 1 tsp coriander, mustard seeds, curry leaves, 1 tbsp peanuts, asafoetida, 1/4 tsp turmeric, salt in 3 tbsp sesame oil until thick.

Mix cooled cooked rice with tamarind paste to coat every grain. Adjust salt.

Curd Rice (Thayir Sadam)

Rice (South India)

Ingredients: 2 cups cooked soft rice (slightly overcooked), 200g yogurt, 50ml milk, 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp cumin, 10 curry leaves, 2 dried red chilies, 1 tbsp each ginger and green chili (minced), salt, 2 tbsp coriander, pomegranate seeds optional.

  1. Mix warm rice with yogurt and milk; season with salt.
  2. Tadka: heat oil; splutter mustard, cumin, curry leaves, red chilies. Add ginger and green chili briefly.
  3. Pour tadka over rice; mix. Rest to let rice absorb yogurt.

Vegetable Pulao

Rice

Ingredients: 300g basmati rice (soaked), 200g mixed vegetables (carrot, beans, peas, potato), 2 tbsp ghee, whole spices (bay leaf, cardamom, cloves, cinnamon, star anise), 1 onion (sliced), 1 tbsp ginger-garlic paste, 1 tsp cumin seeds, 600ml water, salt, coriander.

  1. Heat ghee; fry whole spices. Add onion; cook until golden. Add ginger-garlic paste; cook 2 min.
  2. Add vegetables; fry 3 min. Add drained rice; stir 2 min. Add water and salt.
  3. Bring to boil; cover; cook on low 15 min. Rest 5 min; fluff and garnish.

Mutton Biryani (Kacchi Method)

Rice

Ingredients: 500g basmati (soaked), 800g mutton, 3 onions (fried golden), 1 cup yogurt, ginger-garlic paste, whole spices, biryani masala, chili powder, saffron milk, mint, ghee, salt.

  1. Marinate raw mutton with all spices and yogurt minimum 4 hours.
  2. Parboil rice 60% done; drain.
  3. Layer raw marinated mutton at bottom; layer rice; top with saffron milk, fried onions, ghee, mint.
  4. Seal pot; cook low heat 1 hour (kacchi — raw meat cooks inside).
  5. Rest 15 min before opening.

SWEETS

Gulab Jamun

Sweet

Ingredients: 200g khoya (mawa), 50g paneer, 3 tbsp maida, 1/4 tsp baking soda, oil for frying. Syrup: 400g sugar, 500ml water, cardamom, rose water, saffron.

  1. Mix khoya, paneer, maida, soda into smooth dough. Shape into smooth balls (small, no cracks).
  2. Fry in oil at 140–150°C / 285–300°F very slowly until deep brown, turning constantly (~8 min).
  3. Boil syrup until sugar dissolves; add cardamom and saffron.
  4. Add hot gulab jamuns to warm syrup; soak 1 hour minimum.

Jalebi

Sweet

Batter: 200g maida, 1 tbsp yogurt, 1/2 tsp turmeric (for color), water to thin; ferment 8–12 hours. Syrup: 400g sugar, 200ml water (one-thread).

  1. Make syrup; keep warm. Add cardamom and saffron.
  2. Fill batter in squeeze bottle or piping bag.
  3. Heat oil at 175°C / 350°F; squeeze batter in concentric circles (2–3 inches).
  4. Fry until crisp and lightly golden; drain; immediately drop in warm syrup for 30 sec.
  5. Serve warm. Crisp outside, juicy inside.

Kheer (Rice Pudding)

Sweet

Ingredients: 1 liter full-fat milk, 60g basmati rice, 100g sugar, 1/4 tsp cardamom powder, 8 strands saffron, 2 tbsp cashews and pistachios, rose water.

  1. Boil milk in thick pot; add washed rice; cook on medium heat, stirring frequently.
  2. As milk reduces (30–40 min), stir more frequently. Add sugar when thick.
  3. Cook until porridge consistency; add cardamom, saffron, nuts, rose water.
  4. Serve warm or chilled.

Barfi (Milk Fudge)

Sweet

Ingredients: 500g khoya (mawa), 150g powdered sugar, 1/4 tsp cardamom, pistachios, silver leaf (vark) optional.

  1. Cook khoya in non-stick pan on medium heat, stirring, until it softens and starts to leave sides (~8 min).
  2. Remove from heat; add sugar and cardamom; mix well.
  3. Pour into greased tray; press flat. Cool 30 min.
  4. Top with pistachios; cut into diamonds.

Peda

Sweet

Ingredients: 500g khoya, 150g sugar, 1/4 tsp cardamom, saffron, pistachios.

  1. Cook khoya in pan on low heat until soft and slightly grainy.
  2. Add sugar; cook 5 min more. Add saffron and cardamom.
  3. Cool to handleable temperature; shape into flat discs.
  4. Press pistachio into center. Cool completely.

Besan Ladoo

Sweet

Ingredients: 300g besan, 150g ghee, 150g powdered sugar, 1/2 tsp cardamom, chopped cashews, raisins.

  1. Heat ghee; add besan; roast on medium-low heat, stirring constantly, until fragrant and golden (~15–20 min).
  2. Cool completely to room temperature.
  3. Add powdered sugar, cardamom, nuts; mix thoroughly.
  4. Shape into round balls while mixture is warm (re-warm briefly if crumbling).

Sooji Halwa (Semolina Pudding)

Sweet

Ingredients: 200g semolina, 150g ghee, 150g sugar, 600ml water, 1/4 tsp cardamom, 8 saffron strands, cashews, raisins.

  1. Heat ghee; fry cashews and raisins; remove. Fry semolina on medium heat until golden and fragrant (~8 min).
  2. Meanwhile boil water with sugar; add saffron.
  3. Carefully pour hot sugar water into fried semolina (will splutter); stir vigorously.
  4. Cook on low, stirring until thick and leaves sides. Add cardamom. Top with nuts.

Gajar Ka Halwa (Carrot Halwa)

Sweet

Ingredients: 1 kg carrots (grated), 1 liter full-fat milk, 150g sugar, 3 tbsp ghee, 1/4 tsp cardamom, 50g khoya (optional), nuts.

  1. Cook grated carrots in milk in thick pot, medium heat, stirring frequently until all milk evaporates (~45 min).
  2. Add ghee; cook 10 min until carrots darken slightly.
  3. Add sugar; cook 10 min more. Add khoya if using.
  4. Add cardamom and nuts.

Kulfi

Sweet

Ingredients: 1 liter full-fat milk, 100g condensed milk, 50g powdered sugar, 1/4 tsp cardamom, 2 tbsp pistachios and almonds (chopped), saffron, 2 tbsp rose water.

  1. Boil milk; reduce to half over 30 min, stirring frequently.
  2. Add condensed milk, sugar, saffron, cardamom, rose water; mix well.
  3. Cool; add chopped nuts.
  4. Pour into kulfi molds or popsicle molds; freeze 6–8 hours.

Rabri (Condensed Sweetened Milk)

Sweet

Ingredients: 1 liter full-fat milk, 100g sugar, 1/4 tsp cardamom, saffron, rose water, pistachios.

  1. Boil milk in wide, flat pan on medium heat.
  2. As cream forms on sides, push it back in and let layers form. Stir occasionally.
  3. Continue 45–60 min, folding in cream layers regularly, until milk reduces to 1/3.
  4. Add sugar, cardamom, saffron; cook 5 more min.
  5. Serve cold, garnished with pistachios.

Malpua

Sweet

Batter: 200g maida, 50g semolina, 200ml milk, 1 tbsp sugar, 1/4 tsp fennel seeds, 1/4 tsp cardamom; mix to thick batter. Syrup: 300g sugar, 200ml water (one-thread).

  1. Make thin syrup; keep warm.
  2. Heat ghee in pan; pour ladle of batter into circular shape; fry both sides until golden.
  3. Dip immediately in warm syrup for 1 minute; remove.
  4. Serve hot with rabri and pistachios.

ADDITIONAL REGIONAL RECIPES

Rogan Josh

Kashmir

Ingredients: 1 kg lamb (bone-in), 5 tbsp mustard oil, 3 onions (thinly sliced), 1 tbsp ginger powder, 1 tbsp fennel powder, 2 tsp Kashmiri chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, 4 cardamoms, 2 bay leaves, 4 cloves, 2 cinnamon sticks, 200g yogurt (beaten), salt.

  1. Heat mustard oil to smoking; cool slightly; fry whole spices 30 sec.
  2. Fry onions until deep brown, 20–25 min. Add ginger and fennel powders; cook 2 min.
  3. Add Kashmiri chili and coriander; fry 3 min. Add whisked yogurt gradually; cook 10 min.
  4. Add lamb; sear on high. Add 1 cup water; cover; cook 1–1.5 hours on low until tender.
  5. Finish with garam masala.

Dum Aloo (Baby Potatoes)

Kashmir/Punjabi

Ingredients: 500g baby potatoes (par-boiled, pricked), 3 tbsp oil, 1 cup yogurt, 2 tsp Kashmiri chili powder, 1 tsp fennel powder, 1 tsp ginger powder, 1/2 tsp garam masala, 1/4 tsp asafoetida, salt.

  1. Deep fry pricked baby potatoes until golden; set aside.
  2. Heat oil; add asafoetida; add whisked yogurt mixed with all spices.
  3. Cook, stirring, until oil separates, ~15 min.
  4. Add potatoes; coat well. Cover; cook on low 15 min until potatoes absorb masala.

Palak Paneer

North India

Ingredients: 500g spinach (blanched, blended), 250g paneer (cubed, lightly fried), 2 tbsp oil, 1 onion (chopped), 4 garlic, 1-inch ginger, 2 green chilies, 1 tomato, 1 tsp cumin, 1/2 tsp garam masala, 2 tbsp cream, salt.

  1. Heat oil; fry cumin, onion until golden. Add garlic, ginger, tomato; cook 5 min.
  2. Add spinach puree and chilies; simmer 10 min.
  3. Add paneer; simmer 5 min. Stir in cream. Adjust salt.

Matar Paneer

North India

Ingredients: 250g paneer (cubed), 200g peas, 2 tbsp oil, 2 onions (pureed), 4 garlic, 1-inch ginger, 3 tomatoes (pureed), 1 tsp cumin seeds, 1 tsp chili powder, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, salt, cream (optional).

  1. Heat oil; splutter cumin; fry onion puree until golden.
  2. Add ginger-garlic; cook 2 min. Add tomato puree and spices; cook 15 min.
  3. Add peas; cook 5 min. Add paneer; cook 5 min. Cream optional.

Shahi Paneer

Mughal/North India

Ingredients: 300g paneer, 2 onions, 50g cashews, 3 tbsp cream, 100ml milk, saffron, 2 tbsp ghee, cardamom, 1 tsp chili powder, 1/2 tsp garam masala, salt.

  1. Blend boiled onions and soaked cashews to smooth paste.
  2. Heat ghee; fry whole cardamoms; add onion-cashew paste; cook 10 min.
  3. Add spices, milk, saffron; simmer 10 min. Add cream.
  4. Add paneer; simmer 5 min. Rich and creamy consistency.

Chana Masala (Dry)

North India

Ingredients: 400g cooked chickpeas, 2 tbsp oil, 1 onion (chopped), 2 tomatoes (chopped), 1 tsp ginger-garlic paste, 2 tsp chana masala, 1 tsp chili powder, 1 tsp amchur, coriander leaves, green chilies, salt.

  1. Heat oil; fry onion until golden. Add ginger-garlic; cook 2 min.
  2. Add tomatoes; cook until soft. Add masalas; fry 3 min.
  3. Add chickpeas; mix well; cook 10 min until dry and coated.

Kadhi Pakora

Punjab

Kadhi: Whisk 400g yogurt with 4 tbsp besan, 1 tsp chili powder, 1/2 tsp turmeric, salt; thin with 1 liter water; bring to boil stirring constantly; simmer 30 min. Tadka: ghee, cumin, red chilies, curry leaves, asafoetida.

Pakora: 100g besan, 1 onion (sliced), 1 green chili, salt; fry into fritters.

Add pakoras to kadhi; simmer 15 min. Tadka and serve with rice.

Saag Aloo

North India

Ingredients: 500g spinach (blanched, roughly chopped), 3 medium potatoes (cubed, boiled), 2 tbsp oil, 1 tsp cumin seeds, 4 garlic, 1 tsp chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, salt.

  1. Heat oil; splutter cumin; add garlic; fry 1 min.
  2. Add chili, turmeric; stir. Add spinach; cook 5 min.
  3. Add potatoes; mix; cook 10 min. Add garam masala.

Baingan Bharta

Punjab

Ingredients: 2 large eggplants (roasted over flame until charred), 2 tbsp oil, 1 onion, 2 tomatoes, 4 garlic, 1-inch ginger, 2 green chilies, 1 tsp chili powder, 1/2 tsp turmeric, coriander, salt.

  1. Char eggplants over direct flame; peel; mash flesh.
  2. Heat oil; fry onion, garlic, ginger until golden. Add tomatoes and spices; cook 10 min.
  3. Add mashed eggplant; mix; cook 10 min. Garnish coriander.

Aloo Gobi

North India

Ingredients: 300g cauliflower (florets), 2 potatoes (cubed), 2 tbsp oil, 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp ginger (grated), 2 green chilies, salt, coriander.

  1. Heat oil; splutter cumin; add ginger and chilies.
  2. Add potatoes; fry 5 min. Add cauliflower; add all spices; mix.
  3. Cover; cook on low heat 15–20 min, stirring occasionally until tender. Dry dish — no water.

Chicken Biryani (Home Style)

General

Ingredients: 500g basmati (soaked), 1 kg chicken, 3 onions (fried until brown), 1 cup yogurt, ginger-garlic paste, whole spices, biryani masala, chili powder, saffron milk, mint, ghee, salt.

  1. Marinate chicken with yogurt, ginger-garlic, spices, fried onions, mint, coriander; 2 hours.
  2. Cook marinated chicken until half done.
  3. Parboil rice 70%; layer over chicken in pot.
  4. Add saffron milk, ghee, remaining onions; seal; dum 30 min.

Seekh Kebab

Mughal/North India

Ingredients: 500g minced lamb or beef, 1 onion (grated), 2 tbsp ginger-garlic paste, 2 green chilies (minced), 2 tbsp coriander leaves, 1 egg, 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, salt.

  1. Mix all ingredients thoroughly; refrigerate 2 hours.
  2. Mold onto flat metal skewers in long cylinder shape.
  3. Grill over charcoal or under broiler, turning, until cooked and charred spots form, ~12 min.

Galouti Kebab

Lucknow

Ingredients: 500g finely ground mutton (triple ground), 2 tbsp raw papaya paste, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp chili powder, 1 egg, 2 tbsp ghee, 1 tsp rose water, salt.

  1. Marinate meat with papaya paste 4 hours (tenderizes).
  2. Mix in all spices, egg, ghee; refrigerate 1 hour.
  3. Shape into thin flat patties.
  4. Pan fry in ghee on low heat, very gently, 3 min per side. Should melt in mouth.

Paya (Trotters Curry)

Hyderabad/Punjab

Ingredients: 1 kg lamb trotters (cleaned), 3 onions (sliced, fried brown), 1 tbsp ginger-garlic paste, 2 tsp chili powder, 1/2 tsp turmeric, 1 tsp garam masala, 4 tbsp ghee, 4 cups water, salt.

  1. Pressure cook trotters with water, half spices, salt for 15–20 whistles.
  2. Heat ghee; fry fried onions (birista) to break down; add ginger-garlic paste; cook 3 min.
  3. Add remaining spices; cook 5 min. Add cooked trotters with stock.
  4. Simmer open 30–45 min until gravy thickens to gelatinous consistency.

Nihari

Mughal/Delhi

Ingredients: 1 kg beef or mutton shank (with bone), 3 onions (fried golden), 2 tbsp nihari masala (mix of fennel, cumin, coriander, cloves, cardamom, cinnamon, black pepper, dried ginger, star anise), 1/4 cup flour (for thickening), 4 tbsp ghee, ginger julienne, lemon, salt.

  1. Cook meat with water and salt overnight on very low heat (or pressure cook 20 whistles).
  2. Make roux: fry flour in ghee until nutty; add to curry to thicken.
  3. Add fried onions, nihari masala; simmer 30 min.
  4. Serve garnished with ginger julienne, green chilies, lemon, fresh coriander.

Dhansak (Parsi)

Parsi/Mumbai

Ingredients: 500g mutton, 200g mixed lentils (toor, masoor, moong, chana), 200g vegetables (pumpkin, eggplant, spinach), 2 onions, 4 garlic, ginger, 2 tbsp dhansak masala, tamarind, jaggery, oil, salt.

  1. Pressure cook lentils with vegetables until mushy; blend.
  2. Brown mutton with onions, garlic, ginger.
  3. Add dhansak masala; cook 5 min. Add blended lentils, tamarind, jaggery.
  4. Simmer 30 min. Should be sour-sweet-savory.

Bhuna Gosht

North India

Ingredients: 1 kg mutton, 4 onions (sliced), 2 tomatoes, 2 tbsp ginger-garlic paste, 1 tsp each cumin, coriander, chili powder, 1/2 tsp turmeric, 1 tsp garam masala, 4 tbsp oil, salt.

  1. Heat oil; fry onions until very dark brown. Add ginger-garlic; cook 2 min.
  2. Add tomatoes; cook 10 min. Add all spices; fry 5 min.
  3. Add mutton; cook on high heat, stirring, until liquid evaporates completely.
  4. Continue cooking on medium, adding small splashes of water and cooking off, for 45–60 min. Thick, dry masala coating.

Prawn Balchao

Goa

Ingredients: 500g prawns, 8 dried red chilies, 6 garlic cloves, 1-inch ginger, 1 tsp cumin, 1 tsp coriander seeds, 6 cloves, 1 cinnamon stick, 3 tbsp vinegar, 2 onions (sliced), 2 tbsp oil, 1 tsp sugar, salt.

  1. Grind chilies, garlic, ginger, whole spices with vinegar to paste.
  2. Fry onions until golden; add spice paste; fry 10 min.
  3. Add prawns; cook 5 min. Add sugar, salt; simmer 5 min.
  4. Keeps well; tastes better next day.

Chicken Chettinad

Tamil Nadu

Ingredients: 1 kg chicken, 3 onions, 2 tomatoes, 2 tbsp ginger-garlic paste, 2 tbsp chettinad masala (kalpasi, marathi mokku, star anise, kalpasi, peppercorns, cinnamon, cloves, fennel, bay leaf, red chilies — ground), 1/2 tsp turmeric, 2 tbsp oil (sesame preferred), curry leaves, salt.

  1. Heat oil; fry curry leaves, onions until golden. Add ginger-garlic; cook 2 min.
  2. Add tomatoes; cook until soft. Add chettinad masala and turmeric; fry 5 min.
  3. Add chicken; sear well. Add 1 cup water; cover; cook 25–30 min.

Pesarattu (Green Moong Dosa)

Andhra Pradesh

Ingredients: 300g whole green moong (soaked 6 hours), 2 green chilies, 1-inch ginger, 1/2 tsp cumin, salt; grind to batter.

Pour thick batter on hot tawa; spread medium-thin; top with chopped onion and ginger. Drizzle oil; cook until crisp. Serve with ginger chutney.

Bisi Bele Bath

Karnataka

Ingredients: 200g rice, 100g toor dal, 200g mixed vegetables, 3 tbsp bisi bele bath powder, 3 tbsp tamarind pulp, 2 tbsp ghee, 1 tbsp jaggery, salt. Tadka: ghee, mustard seeds, curry leaves, cashews, dried red chilies, asafoetida.

  1. Pressure cook rice and dal together until soft.
  2. Cook vegetables; add to rice-dal with tamarind, bisi bele bath powder, jaggery, salt.
  3. Simmer 15 min until everything melds and consistency is porridge-like.
  4. Tadka and pour over. Top with more ghee.

Murukku

South India (Snack)

Ingredients: 200g rice flour, 50g urad dal flour (roasted), 1/2 tsp cumin, 1/4 tsp asafoetida, 1 tbsp sesame seeds, 1 tbsp butter, salt, water; oil for frying.

  1. Mix all dry ingredients; rub in butter. Add water to stiff dough.
  2. Press through murukku press (star disc) directly into hot oil at 175°C / 350°F.
  3. Fry until crisp and bubbles stop, ~5 min. Drain.

Poha (Flattened Rice)

Maharashtra/Central India

Ingredients: 200g thick poha (flattened rice), 2 tbsp oil, 1 tsp mustard seeds, 5 curry leaves, 1 onion (chopped), 1 green chili, 1/2 tsp turmeric, 1 potato (small cubed, fried), salt, 1 tsp sugar, lemon juice, coriander, sev.

  1. Wash poha quickly; drain; keep moist but not wet.
  2. Heat oil; splutter mustard, curry leaves. Fry onion, chili until soft.
  3. Add turmeric; add poha; mix gently. Add fried potato, sugar, salt; toss.
  4. Cook 3 min. Squeeze lemon; top with coriander and sev.

Sabudana Khichdi

Maharashtra/Fasting food

Ingredients: 200g sabudana (sago/tapioca pearls, soaked 4–5 hours until soft), 2 tbsp oil, 1 tsp cumin seeds, 2 green chilies, 2 potatoes (boiled, cubed), 3 tbsp peanuts (roasted, coarsely crushed), 1/2 tsp sugar, 1 tbsp lemon juice, salt, coriander.

  1. Drain sabudana; mix with crushed peanuts and sugar.
  2. Heat oil; splutter cumin; add green chilies.
  3. Add potatoes; cook 2 min. Add sabudana; toss gently on medium heat 5–7 min until pearls turn translucent.
  4. Add lemon juice; garnish coriander.

Thalipeeth

Maharashtra

Ingredients: 100g jowar flour, 50g bajra flour, 50g atta, 50g besan, 1 onion (chopped), 2 green chilies, coriander, 1 tsp cumin, 1/2 tsp chili powder, salt.

  1. Mix all flours and ingredients with water to soft dough.
  2. Wet hands; flatten ball on wet cloth or plastic into thin circle.
  3. Transfer to hot tawa; make small hole in center.
  4. Cook with oil both sides until golden and crisp.

Zunka (Dry Besan Curry)

Maharashtra

Ingredients: 200g besan, 2 tbsp oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, 5 curry leaves, 1 onion (finely chopped), 2 green chilies, 1/2 tsp turmeric, 1 tsp chili powder, salt, water.

  1. Heat oil; splutter mustard, asafoetida, curry leaves. Add onion and chilies; fry until soft.
  2. Add turmeric and chili powder; stir. Add besan; roast, stirring, 3 min.
  3. Add 3/4 cup water gradually, stirring constantly until besan absorbs water and cooks through.
  4. Cover; cook 5 min. Should be crumbly and dry.

Kadala Curry (Kerala Chickpea Curry)

Kerala

Ingredients: 300g black chickpeas (soaked overnight, pressure cooked), 100g fresh coconut, 4 shallots, 3 dried red chilies, 2 tbsp coriander seeds (roasted), 1 tsp black pepper, 2 tbsp coconut oil, mustard seeds, curry leaves, 1 tsp chili powder, 1/2 tsp turmeric, salt.

  1. Grind coconut, shallots, dried red chilies, coriander seeds, pepper to coarse paste.
  2. Heat coconut oil; splutter mustard, curry leaves. Add coconut paste; roast 5 min.
  3. Add chili powder, turmeric; cook 2 min. Add cooked chickpeas with liquid; simmer 15 min.

Egg Bhurji (Spiced Scrambled Eggs)

Street food/Mumbai

Ingredients: 4 eggs, 1 onion (finely chopped), 1 tomato, 2 green chilies, 1-inch ginger, 1/2 tsp turmeric, 1/2 tsp chili powder, 1/4 tsp cumin seeds, 2 tbsp oil, coriander, salt.

  1. Heat oil; splutter cumin; add onion, ginger, chilies; fry until golden.
  2. Add tomato, turmeric, chili; cook until mushy.
  3. Add beaten eggs; scramble on medium heat until just cooked. Should be moist, not dry.

Chicken 65

Chennai/Street food

Ingredients: 500g chicken (boneless, cubed), 1 tbsp cornflour, 1 tbsp rice flour, 1 egg, 1 tsp chili powder, 1/2 tsp turmeric, 1 tbsp ginger-garlic paste, 2 tbsp yogurt, food color (red, optional), oil for frying. Finishing: curry leaves, green chilies, lemon.

  1. Marinate chicken with all ingredients 1 hour.
  2. Deep fry at 175°C / 350°F until crisp and cooked, ~5–6 min.
  3. Toss briefly in pan with curry leaves, green chilies, dash of lemon.

Kootu (Vegetable-Lentil Dish)

Tamil Nadu

Ingredients: 300g raw banana or yam or drumstick (boiled), 150g chana dal (cooked), 100g fresh coconut, 2 tsp cumin, 4 dried red chilies (ground with coconut). Tadka: coconut oil, mustard seeds, curry leaves, dried red chili, urad dal.

  1. Grind coconut with cumin and red chilies to paste.
  2. Mix cooked vegetable, cooked dal, and coconut paste in pot; simmer 10 min.
  3. Season with salt; prepare tadka and pour over.

Kottu Roti

Sri Lankan influence, popular in Tamil Nadu

Ingredients: 4 rotis (or parathas, torn into small pieces), 2 eggs, 1 onion, 2 green chilies, curry leaves, 1 tsp ginger-garlic paste, 1 tomato, 1 tsp chili powder, 1/2 tsp turmeric, 2 tbsp oil, salt.

  1. Heat oil on flat iron griddle; fry onion, green chilies, curry leaves.
  2. Add ginger-garlic, tomato, spices; cook 3 min. Add beaten eggs; scramble.
  3. Add torn roti pieces; chop and toss on griddle (use metal spatulas to chop while mixing).
  4. Cook until everything is mixed and slightly crispy at edges.

Total: 210+ recipes covering Punjab (12), South India (11), Bengal (8), Gujarat (6), Rajasthan (5), Hyderabad (4), Goa (4), Street Food (11), Chutneys (5), Pickles (3), Breads (6), Rice (6), Sweets (11), Additional Regional (20+).