I’m sure these Indian recipes will never disappoint you if you are looking for a new way to make your family meal rock? With their favorable taste from the expert use of spices, these Indian delicacies can easily tempt anyone’s taste buds.
I’ve prepared various delicious dishes for you in the upcoming section so that you can choose anything you like most. I suggest you refer to these recipes for dinner tonight or the next day’s meals. Believe me; you won’t be sorry.
Ready to make some new recipes in your own kitchen? No further ado; grab some ingredients and whip up some Indian specialties as soon as possible!
Total time: 45 minutes.
Let’s start with the most simple one first! Don’t underestimate a batch of basmati rice since it might be pretty easy to accomplish, but it requires a bit of skill to make it perfect. Basmati can pair with almost every savory Indian-style Curries, hearty dish, or soup. So versatile!
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The most vital thing to note while cooking basmati rice is to wash it before cooking to eliminate dirt and excess starch. The starch may cause the rice grains to cling together, making them less appealing.
The other components for a bowl of perfect basmati rice are black pepper and cumin. Those spices add a light warm note to your humble starchy dish. When serving, remember to give the cooked rice a little stir.
You won’t need to worry about how to cook basmati rice properly from now on.
Total time: Up to 1 hour 5 minutes (on the stovetop, including soaking time).
After mastering the previous basmati rice dish, you’ll immediately find that this turmeric rice is crazy-easy. To explain the taste of this easy Indian vegetarian recipe, I have to say it’s full of earthiness from turmeric with a hint of woody and spicy.
However, that’s not all. The recipe also calls for star anise, curry leaves, cumin, and some cloves, so you can expect it to be fragrant. Ghee or clarified butter is a common butter used in Indian cooking, and you can utilize it for this rice dish if you are lactose-intolerant.
Soaking the basmati rice (or other long-grain rice) for 30 minutes beforehand can help you have the best turmeric rice later. It might take time to cook your rice on the stovetop, so you can make this in an instant pot to save time. I’m sure it’ll be much quicker.
Total time: Around 25 minutes.
Every Indian knows about Khichdi (Indian rice porridge), and you won’t need to spend a lot of time finding it in the local households. The two most prevalent variants of this food are vegetables and Masala Khichdi (my preferred recipe uses Masala).
Although my suggested rice to use is sona masuri rice (medium-grain rice with typically lightweight), you can still opt for the regular rice you often have at home. The only unchangeable thing for the recipe is the spices since you won’t want it to be bland.
Some spices that should appear here are Garam Masala, hing / asafoetida, cardamom, etc. To enhance the heartiness of your porridge, feel free to add some fresh veggies like capsicum or carrots. Locals usually have it for breakfast; you can consider that, too.
Are you ready to learn to whip up some Khichdi for your next meal now?
Total time: Approximately 2 hours 50 minutes (including proofing time in the instant pot).
You might have heard a lot about Naan regarding Indian dishes, but have you ever thought of making some at home? Traditionally, people bake Naan inside a tandoor clay oven on a wood/coal fire after around two hours (or shorter, in an instant pot) for proofing.
However, it’s okay to cook this beloved Indian bread on a cast-iron pan/skillet to accomplish this dish at home. Naan is not an egg-using recipe, and everything you need to make Naan is bread/all-purpose flour, yeast, and yogurt.
The qualified Naan pieces are those with soft interiors with a semi-charred exterior and some brownish spots on them. The fluffy texture inside offers a mild sweetness, helping it perfectly match with other savory or saucy dishes.
Total time: Around 20 minutes.
Having a lot of differences compared to the previous Naans, Chapatis are not leavened bread. Besides, they call for gehun ka atta/atta (or whole wheat flour) instead of all-purpose flour. To make a portion of Chapatis, you just need to prepare 4 components. How incredible!
Flour, salt, water, and oil are everything on the ingredient list of Chapatis, and you should leave it to rest for 15 minutes after forming the whole thing into a dough. To serve it hot in a meal, you can consider matching it with jams, cheeses, or Dal (Indian lentils Curry).
Total time: Around 30 minutes.
This Indian delicacy with shrimp/prawn will become your new favorite. The highlight of this spicy shrimp Masala recipe is the make-from-scratch spice mix with all the garlic, ginger, and powdered ingredients (cumin or coriander).
To make the Masala (the base of toothsome spices) more alluring with all the components combined well with each other, you should saute the spices with tomatoes. The whole thing should form a thick paste with almost no water left before adding the shrimp to the pot.
Since shrimp requires a delicate cooking process or it’ll become rubbery afterward, you should only cook it for 2 to 3 minutes. In case you only have chicken breast on hand, feel free to use it instead of shrimp. For the sides, go for basmati rice and a piece of Naan.
Total time: About 1 hour 40 minutes (including the resting time).
For comfort food/snacks that your family can quickly devour, you should try this Pani Puri once. The only step that requires much effort is kneading. You should work your Pani Puri dough until it reaches the proper elasticity before rolling it as thin as possible.
The oil used for frying your treat needs to be fresh as well. When frying the treat, don’t try to overcrowd the pan. It’s best to fry a small batch at once so that each piece can puff evenly.
If you want to add fillings to your Pani Puri, I would recommend something simple like flavored water or mashed potatoes mixed with chickpeas based on your preferences.
This step-by-step guide is all you need for a palatable Pani Puri.
Total time: About 35 minutes.
Truly speaking, Aloo Gobi, a Northern Indian specialty from the Punjabi region, is not a dish packed with tons of flavors like the previous Masala recipe. Instead, this vegetarian recipe has a generally mild taste and has more fragrance from spices.
Some most commonly used spices here are turmeric, amchur (dried mango powder, a tart spice), or Kasuri methi (dried fenugreek leaves with a bit of bitterness). Since my suggested recipe is compatible with instant pot cooking, you can save time by using the appliance.
Remember to deglaze the bottom of the instant pot to prevent your food from getting burnt. Warm Rotis (Indian whole wheat flatbreads) or some steaming hot rice are the best sides for your Aloo Gobi.
Total time: Around 2 hours (including marinating time).
Rice delicacies are typical in Indian gastronomy, and this South Indian dish, Biryani, is one of them. You might think it is difficult to make; however, the chicken Biryani can become an easy affair that you can effortlessly make perfectly delicious in your own kitchen.
This recipe is also known as Dum Biryani, with the term “Dum” meaning “slow-cooked” in the Indian language; it’s vital to ensure that your food spends enough time in the pot. The cooking time for this ideal Indian lunch recipe (or dinner) is long, but the result pays off.
The properly marinated bone-in chicken (with black/green cardamoms, for example) should be highly delicate, while the rice (basmati rice is best) should maintain its form at the end. It may seem to be a difficult task, but if you strictly follow the procedures, you will be able to do it.
Total time: Approximately 30 minutes.
If you ask me about which Indian street delicacy or snack that you should definitely try once in a lifetime, I’ll immediately suggest this favorable Aloo Tikki or Indian potato patties.
The most pivotal point to remember while making this gluten-free Indian snack is to avoid flipping the patties too frequently when shallow-frying them. You can serve these spicy mashed potatoes alone or sandwich them between bread buns to create a burger.
If you enjoy this recipe and want to save it for later, you can make a large batch (uncooked) and freeze it for up to 3 months. The usable duration in the fridge for fried Aloo Tikki might be shorter (within 3 days in an airtight container), so you need to notice that.
Are you interested in preparing some Aloo Tikki at home? Try following this guide.
Total time: Approximately 6 hours 30 minutes (including 6 hours to soak the dals).
Kachori has its true roots in Uttar Pradesh (a North Indian region) and is renowned as a festive treat for religious occasions like Diwali (festival of light).
Unlike regular kachori, this Khasta Kachori utilizes urad dals for the stuffing and requires time to pre-soak the legume. When you combine urad dals with extra spices like asafoetida (hing), saunf (fennel), and cayenne pepper, you get a strong taste anytime you want it.
An advantage of this Khasta Kachori is that this fried treat is actually compatible with air-frying. Therefore, if you want to cut down on oil, just make this Indian dish in an air-fryer I’m sure the outcome is nothing less than perfect.
The leftover (air-fried or deep-fried) Kachori are usable for a couple of days if stored in the refrigerator, so you can make a double batch and eat in the following days. You can serve any Curry (for a full meal) or a cup of Chai (Indian milk tea) on the side of your crispy bread.
Total time: Around 30 minutes.
Consisting mainly of khoya/khoa/mawa (an evaporated milk solids) and flour (mostly all-purpose flour), this authentic Indian Malpua is simply divine. The key to creating a perfect piece of Malpua is to form a lump-free batter from milk, sugar, and cardamom to spice.
You should assemble all the dry ingredients first before moving to the other wet things (yogurt/khoya/milk/water). Mix everything well to form the batter before simmering it.
People in India usually have this Malpua hot with Rabdi/Rabri, a condensed milk-based dish, or some flavored sugar syrup. Both alternatives are great for a memorable meal.
In case you want to add more flavors and additional crunchy texture to your simple sweet treat, put some slivered nuts (pistachios/almonds) onto your Malpua plate.
Total time: About 25 minutes.
The following mild Curry on this list is Murgh Korma. If the previous Aloo Gobi is not your thing, try something meatier with this inviting Indian chicken dish. This recipe is simple to prepare, effortless to cook, and extremely easy to eat. I’m sure you’ll regret ignoring it.
Cashews are one of the must-have components for the base of Korma, and you can either use the whole nuts or the paste. Turmeric is also crucial here as its bright yellow hue and earthy taste (combined with other spices) can offer you a memorable taste experience.
Suppose you love the mix of spices in this Murgh Korma but want to make it vegetarian. In that case, I suggest utilizing tofu and making it an Indian tofu-based delight. The richness and dense consistency of coconut milk help your treat match well with a cup of rice.
Within less than 10 minutes, you’ll know exactly how to make a portion of Chicken Korma.
Total time: Around 30 minutes.
Chana simply means “chickpeas” in English, and everyone knows these peas are rich in vegetarian proteins and offer a lot of health benefits. Some assist digestion and provide loads of magnesium/calcium and fibers. Because of that, there is no reason to ignore chana.
Every ingredient to create an authentic batch of Chana Masala appears almost everywhere. Besides the chickpeas (canned, fresh, or fried ones are all good), you should carefully saute the diced tomatoes.
The tomato-based should blend well with other spices (like coriander seeds or ginger paste) until they form a semi-smooth consistency. In case you lack ideas for an India-originated dinner for a busy weeknight, go for the make-ahead/frozen Chana Masala.
This Curry can last for 2 months in the freezer (or 4 days in the fridge), so you can meal-prep, put it into smaller portions and reheat it for later use.
Total time: Around 1 hour.
If you have never tried Samosas, you can’t call yourself an Indian food fan. The way locals shape Samosas can be different from region to region; however, the use of spices in its filling is persistent.
To make a whole batch of these irresistible Indian appetizers at home, it’s best to use self-rising flour for the skin. The fillings can consist of potatoes and peas, with a few spices used (amchur/dried mango powder, minced jalapeno peppers, or ginger).
I often use peanut oil to fry my Samosas at home, but you can opt for other cooking oil. Since the treat might be a bit oily, some refreshing yogurt-mint Chutney is a perfect accompaniment for it. The mild sourness from plain yogurt can decrease the greasiness.
Total time: Around 35 minutes.
This Dal is an excellent suggestion for those who are not fans of spicy food (for example, children). Basically consisting of coconut milk, tomato base with dals, and additional veggies (carrots/bell peppers), this humble Curry recipe is absolutely nutritious.
Baby spinach can surely go along with Dal; the light acidic note from cooked spinach does enhance the flavor profile of Dal. Dal Curry can last in the fridge for up to 3 days so that you can make it as meal prep and assemble everything you want in a lunch box to store.
You may pair this delectable with something simple and hard to go wrong, like Naan bread or rice. The recipes for them are all mentioned above, so you may pair them as you see fit. Who can resist the mix of fragrant rice and a flavorful dish like this Dal?
Total time: About 25 minutes (more or less).
Even the veggie-haters will love this authentic Indian snack since nothing can go wrong when you coat it with a layer of spiced batter. The secret to achieving an extra crispy exterior for your treat is the proper ratio between semolina, chickpeas, and rice flour used.
On the first try, you should utilize potatoes, sweet corn, or peas. Those ingredients are a bit easier to control, and the outcomes can still be exquisite (especially when served on the side of Chutney or a cup of Indian tea).
Moreover, the suggested temperature for oil when frying is medium hot since it’ll help your Pakoras be crispier. Never forget to use absorbent paper to remove the excess oil after deep-frying, as you won’t want to have a greasy bite later.
In the mood for something crispy? Why not give these Vegetable Pakoras a go?
Total time: Approximately 8 minutes.
A basic serving of Raita, which is cooling and refreshing with a delightful sourness, may easily entice people’s taste buds. But I will show you how to make it even tastier. You should use raw mangoes, which have a unique citrusy-tart flavor and are sourer than ripe ones.
The texture of raw mangoes is also pretty firm and crunchy, making your Raita even more exciting to eat. Although making this Raita is extremely quick, you can still make a big batch and store it in the fridge for a maximum of 2 days.
Raita might taste best when chilled, but the long storage time in the fridge might affect the quality of your food.
This Kairi Ka Raita guide might be the most uncomplicated instruction you can follow here!
Total time: About 12 minutes.
Just as its English name tells, the main ingredient for a plate of Kachumber is cucumber. However, it’s wonderful to add other things to your toothsome Indian-style salad. My suggestions for you here are tomatoes, onions, and mangoes.
It’s crucial to opt for the fresh mangoes that are half-ripe to contribute layers of sweet-tart taste and a crisp texture at the same time. To assemble this dish, simply peel off the cucumber/mangoes, chop everything into cubes and toss the spices in.
Feel free to adjust the spices used for this Kachumber to your liking if you think it might be too much. Using less red chili powder or Thai green chilies won’t affect the goodness of this recipe.
Total time: About 30 minutes.
How can something as delicate as a piece of cheese go into a stew dish like Curry without losing its form? It’s because Paneer (or Indian cottage cheese) has a typically firmer texture than other kinds, so this specific milk-based product can stand the heat.
Its tastes are also mild, rich, and subtle, making it an ideal companion for any spicy/hearty dish. But Palak Paneer is not a spicy Curry. The general taste is often mild and children-friendly.
The base for this veggie-filled recipe includes spinach, tomatoes, onions, and a secret key, coriander. On the other hand, cream and cottage cheese often go into the Curry in the last cooking step and remember to let every ingredient simmer in the pot for a few good minutes.
The fresh coriander provides an exquisite herby hint that accentuates the background of lightly bitter/acidic spinach and the richness of the cheese. Trust the process, and you can do your meal perfectly.
Total time: About 1 hour 45 minutes.
Lack of idea for what to serve for your next party or family gathering? Paneer Tikka is not a dish to make in a hurry, as you need to marinate all the ingredients and grill them slowly (on the griddle/grill or gas drill). Marinating the veggies (bell peppers) makes it have a deeper taste.
The rotating and brushing butter steps every 3 to 5 minutes are essential to receive an alluring sear on the exterior of your Tikka. Ensure that you follow the grilling time carefully, or the Paneer can be overcooked and become dry.
In case you want your Paneer Tikka to be more attractive with a brighter color, utilize the food coloring. Or else, the reddish/orangish hue from Garam Masala or Kashmiri red chili powder is enough to lend your food an attractive tint.
Forget about the take-out for your meal and try making some Paneer Tikka Kebabs today!
Total time: About 8 hours 25 minutes (including 8 hours of marinating/resting time).
In India, Tandoori chicken refers to the well-marinated chicken baked in a traditional tandoor oven; however, you can easily grill the chicken with the same marinade. The outcome still has an attractive color with a ubiquitous flavor spreading on your tongue.
To be more specific, the term “Tandoori chicken” now reminds me of the yogurt marinating. Chicken thighs are the best meat part for this tandoori recipe, and you need to cut them into cubes before tossing the spices (cayenne pepper powder), thick yogurt, and lime juice.
Leaving the whole mixture to rest overnight is highly recommended. Notice how to cook it on the preheated grill. If you want to prepare the food ahead of time, you can put the cooled/ cooked Tandoori chicken into the ziplock bags and store them in the fridges for up to 4 days.
Total time: About 45 minutes.
It’s also a tandoor recipe, but it’s a different take with a different ingredient. These Tandoori prawns/shrimps are suitable for any season, from the hot summer night meals to the cool winter feasts.
The effect of the signature Tandoori spices and yogurt can lift the food to another level. Moreover, you can use any kind of shrimp you have on hand. Even the frozen and deveined shrimp works here, so don’t hesitate and try making some of these delicious Indian prawns once.
Compared to the original version of chicken, one advantage of this Asian shrimp-based dish is the short marinating time (only about 30 minutes). When eating, serve it with some fresh lettuce or any dip you like.
Total time: Around 4 hours 25 minutes.
Here comes the solution for ones who love set-and-forget recipes with a slow cooker. If you are a foodie, you might have heard of chicken Tikka Masala once somewhere. A good thing about this recipe is you can toss everything into a pot and let the time do its work.
The chicken part (mostly chicken thighs) also needs to rest for a time with other spices (Garam Masala/turmeric or else) and yogurt.
Sour cream can substitute for regular yogurt if you don’t have the yogurt on hand. You can follow every step from the night before and plug the cooker in before going to work. Once getting home, all you should do is grab a rice bowl and enjoy.
Using tofu instead of chicken is also an excellent choice, but you should use the firmer ones. Don’t toss the leftovers away; they can last for 5 days in an airtight container in the fridge.
Still feeling unsure? Then you should refer to this slow cooker chicken Tikka Masala guide.
Total time: About 40 minutes.
Makhani is not a traditional Curry but is actually a modern creation of the original creamy-based ones to use the leftover Tandoori chicken. Yet, you are free to choose to make it from scratch or as a way to utilize chicken leftovers for the other meals.
To make the best Murgh Makhani, chicken thighs (with a proper amount of lean meat and fat) are highly recommended. The base for Murgh Makhani consists of tomatoes, milk/heavy cream, and a light spicy note from minced ginger and smoked paprika.
Thanks to that, the overall flavors won’t be solidly greasy or rich. More importantly, the frozen precooked Murgh Makhani can last in the freezer for up to 2 months (with no yogurt/heavy cream added) or 5 days in the cooler compartment of the fridge. How convenient!
The big question is, what can you have with butter chicken? You can opt for Pitas (yeast-leavened round flatbreads) or a portion of white basmati rice.
Total time: About 25 minutes.
To be honest, the name “Narkel Naru” is more prevalent among Bengali citizens than the people from the other regions. In Bengal, people see this Indian sweet treat as a festive treat or a simple daily treat.
This tasty 3-component dessert needs only grated coconuts, jaggery, and some cardamom powder to taste. My suggested Narkel Naru recipe doesn’t call for condensed milk or additional nuts/raisins; yet, you can still opt for it if you like.
This Narkel Naru guide is undoubtedly the best one you can find!
Total time: From 1 hour 20 minutes (in the instant pot) to 3 hours (on the stovetop).
Dal Makhani (butter lentils Curry) and Dal (lentils Curry) might have a similar name, but they are actually two different things. While Dal consists of various veggies, this Dal Makhani calls for only dals (lentils, kidney beans, and urad dal/black gram) and aromatics.
The dish might look simple, but each step is time-consuming, and your butter lentils Curry should spend enough time in the pot to become highly soft either.
However, the good thing takes time, so you can expect a mouthful of goodness when enjoying this treat with a piece of Naan.
There are two ways to process a batch of Dal Makhani (on the stovetop or in the instant pot). In my perspective, making this Indian specialty in the instant pot does benefit you by shortening the cooking time to have your comfort food quicker.
Total time: About 40 minutes.
Eggplants might not be a favorite vegetable for many people, but this Baingan Bharta can change your mind after tasting once. You can see this Baingan Bharta as a Curry or stir-fried delicacy since both make sense.
The cooking process of this Baingan Bharta does require a bit of skill, especially when you do the roasting with a direct flame. The tip not to dissolve your whole eggplants during this step is to opt for the big and thick eggplants rather than the small and “skinny” ones.
After this step, your veggies will wear a beautiful smokey scent that is the signature of this Punjabi stir fry delight. After that, put in the required spices and mix them well with the mashed, peeled eggplants. When this rustic Baingan Bharta is done, pair it with a rice bowl.
Total time: About 2 hours 10 minutes.
Vindaloo might appear with a “dangerously” reddish color, but its overall taste is not that fiery. Deriving from a Portuguese delicacy called “Carne De Vinha D’alhos,” this Goan Curry encases various features relating to that dish of pork and vinegar.
The Goan recipe also needs robust spices (mustard seeds/peppercorns) and vinegar, yet, locals have changed it a bit to make it more flavorsome. Pork is a frequently used protein for a portion of Vindaloo; besides, chicken, mutton, or shrimp/prawn are also usable.
As the combo of spices and condiments makes Vindaloo deliver a particular spiciness, I suggest using the meat with lard/fat so that the melted fat can form a better balance. For example, fat pork, marble beef, or chicken thigh meats are better to go in this Curry.
Lastly, to mention pork and Vindaloo’s accompanying foods, there is nothing better than a Roti piece or rice. Believe me, it’s no coincidence that these starch bases play an important role in Indian gastronomy.
Total time: About 1 hour 40 minutes.
Another take on the Makhani or butter Curry base is the use of shrimp for it. The best shrimps used for this recipe of Prawn Makhani are the large-sized, de-shelled ones so that you can have a mouthful of the sweet and chewy seafood.
Even though shrimps are tender and delicate on their own, let’s marinate them with yogurt for an hour to enhance the depth of your dish’s main protein. The side dishes for Jhinga Makhani are simple; either rice or Naan can do their best here.
Their gorgeously mild taste helps neutralize the spicy and earthy notes from minced serrano chile, red pepper flakes, and Garam Masala pretty well.
You won’t regret giving this Prawn Makhani a go!
Total time: Around 3 hours.
Even if you are not a fan of carrots, this Gajar Ka Halwa will never fail to impress you with its deliciousness. To describe the cooking process of this veggie-based Pudding, you can imagine it as a one-pot delight since you’ll just need to toss all the components together.
Despite the fact that this Halwa recipe (with grated carrots and milk) needs a long time to cook, I promise you’ll still feel pleased with the extended waiting time. Gajar Ka Halwa tastes great, whether cool or warm, so take your time and enjoy this mellow dessert.
Total time: About 50 minutes.
A bowl of Gulab Jamun simply includes 2 main parts: the fried balls (Jamun, which refers to the plum-like shape) and the flavored syrup (Gulab, with saffron/rose essence). When serving, you should have the Jamun soaked in the flavored syrup in a small bowl.
Chopped nuts (such as pistachios) are an optional topping, so you may choose not to use them. The Jamun balls’ key ingredients are semolina, ghee (clarified butter), and milk powder. The subtle sweetness/richness pleasantly allures you whenever you have a bite.
The quality of these balls relies on the dough-cooking and kneading steps. Therefore, be mindful to follow the guidelines strictly. Once frying, you can choose to fry the Jamun balls directly in hot oil like the traditional way to toss them into the air fryer. Easy peasy!
Total time: Only about 5 minutes.
You and I all know that haldi or turmeric has a significant influence on health, and using it for a drink is a typical move in India. To create this drink, you can use regular milk for the best taste experience or change it into almond milk if you are vegan.
Remember, you shouldn’t boil almond milk like dairy products. Instead, heat it gently until warm in a saucepan only. After that, add the black pepper and turmeric to the milk and let the whole mixture rest for a while.
Whenever you want to have a sip, just add some honey or any sweetener and enjoy. Notably, taking this drink daily may help you consume a vast supply of antioxidant compounds, which can aid you in fighting skin infections or lowering anxiety.
Total time: About 15 minutes.
Milk tea might be a frequent drink to everyone, but have you ever heard of milk tea with spices mixed? More surprisingly, it’s not a modern creation, and locals have enjoyed this tasty Indian-style beverage for years.
Black tea leaves, fresh ginger, milk, and some spices are everything you need to create a cup of Masala Chai at home. The overall flavors of this treat are a harmonious combination of pungent spices, richness from milk, and nutty/smoky layers from the tea leaves.
You can change the milk into almond or other grain/nut milk if you want a vegan variation of Masala Chai. The sweeteners are varied; you can use a moderate amount of either cane sugar or honey/maple syrup based on your preferences. So versatile!
Total time: Around 25 minutes.
The popularity of this sweet delight, Jalebi, attests to its excellence. The idea of making and eating it is identical to that of Gulab Jamun, featuring deep-fried batter and flavored, cool syrup on the side.
However, you do not need to immerse the Jalebi in syrup for an extended time; only 1 or 2 minutes are enough. The batter mix for Jalebi includes only cornstarch, all-purpose flour, curd, and baking soda. This part should be smooth and have at least 10 minutes to rest.
One thing you should be aware of when frying the treat is not to pour the batter in when the oil is too hot. When that happens, it might be difficult for you to form the funnel shapes for your sweets.
Total time: Around 5 minutes.
This Mango Lassi is a great nominee for your next Indian-inspired breakfast with smoothies since it will be both light and satisfying enough for the first meal of the day.
Besides yogurt, mangoes, and sugar, adding cardamom and lime juice can make your breakfast “smoothies” more Indian. As the other ingredients deliver mainly sweetness or richness, the warmth and pepperiness from cardamom powder become even more prominent.
Lime juice enhances the citrusy notes that the cardamom also lends. As a result, your first sip into this Lassi will be full of flavors.
Total time: About 40 minutes.
Do you like drinking milk and crave to know a new way to serve your milk? This Basundi might be for you. In the land of Karnataka, Gujarat, and Maharashtra, Basundi is a well-known festive treat, especially for Holi (festival of colors) or Diwali (festival of lights).
However, this beverage is easy to consume, so there is no reason not to make it on a daily basis. Compared to the mentioned Lassi, Basundi has a lot more components. From cardamom/nutmeg powder to saffron and other ingredients, there are many things to prepare.
One tip when enjoying Basundi is not to drink it right after making it; the treat would taste even better after a night of chilling in the cooler compartment. You can even leave your drink there and serve it cold within 3 or 5 days. The cooler, the better, I promise.
This instruction will show you everything you need to do to make a Basundi.
Total time: Around 55 minutes.
Let’s end today’s list with another rice-used recipe! The name of this beloved dessert is derived from “ksheer” (meaning “milk” in the Sanskrit language), which also tells you a bit about its central part.
North Indians often have Kheer for celebrations/festivals, but you can have it anytime. Typically, Kheer matches with other things like vermicelli and tapioca pearls, but rice Kheer is my favorite. The rice utilized here is often basmati since its tastes are unique.
Soak the rice for 30 minutes before cooking it thoroughly and mixing it with milk for the Kheer. Remember to cook your dessert on low heat and gently stir it often. The milk and rice mixture is pretty easy to burn, so you should not ignore doing so.
I sincerely hope you will feel satisfied with all of my Indian culinary recommendations today. It would be a pleasure to know how you got on with making them.
Please leave a remark and feel comfortable asking what you may have in the comment section. I’m willing to answer and know more about your opinions on this humble article.
Or else, if you think there is any other recipe that I should include, don’t hesitate and let me know. Your contribution can massively motivate me in the future.