Authentic Indian Recipes

authentic Indian recipesIndian cuisine involves the use of numerous herbs and spices. It differs slightly from one city to the other. It is reflected in the demographics of various ethnic Indian subcontinents. It is influenced by other cuisines in the world particularly those from the Southeast Asia.

The usual spices used are garlic, coriander, ginger, asafetida and fenugreek, turmeric as well as cumin, black mustard and chili pepper. Garam masala is a famous spice mixture of India. Goda masala, on the other hand, is the famous spice mixture of Maharasthra. Most of these are naturally grown around them.

The East Indian cuisine is popular for desserts, particularly for sweets like kheeri, gaja, chhena poda, rasabali and sandesh. Most of the sweet dishes are now famous in Northern India, primarily originating from Orissa and the Bengal regions. Aside from sweet dishes, East India cuisine also offers posta delights.

Bengali cuisine is also part of East Indian culture. The common ingredients of their curries are cumin seeds, mustard seeds and cumin paste as well as black cumin and chilies. Cashew paste, poppy seed paste, curd nuts and mustard paste are cooked in mustard oil.

South Indian cuisine is an ubiquity of rasam and sambar, also known as “rasa and saaru.” Sambar is prepared in different ways. South Indian favorites are the bajji, bonda, vada, idli, poori and dosa. Western Indian cuisine has some main food groups such as the Goan, Maharashtrian and Gujarati.

Indian Cooking Recipes

Aloo Ki Puri


2 teacups of maida
2 pinches of pepper powder
2 boiled potatoes
2 pinches of saffron
2 tablespoon of melted ghee
½ teacup of milk
½ teaspoon of salt
Ghee for deep frying


Grate and peel the 2 boiled potatoes. Create fine paste. Mix the salt, ghee, pepper and flour properly. Place saffron in the milk and bind with flour or place a small amount of saffron color in the milk and dough. Knead it properly. Leave it for about an hour. After an hour, roll it into small purees and then deep fry it in hot ghee until it puffs up.

Subzi Ka Paratha

Ingredients for the dough:

1 ½ teacups of maida
1 ½ teacups of gehun ka atta
1 teaspoons of melted ghee or butter
½ teaspoon of salt and milk

Ingredients for the stuffing:

2 teacups of finely chopped boiled vegetables like capsicum, French beans, green peas, cauliflower and cabbage
1 chopped onion
2 mashed and boiled potatoes
2 chopped green chilies
2 tablespoons chopped coriander
2 tablespoons of ghee

Directions for the dough:

Combine butter, salt, gehun ka atta and maida in a large bowl. Put in the milk and create soft dough. Knead the soft dough properly. Keep the dough for about 15 minutes. Divide the soft dough into 15 or 20 equal portions. Apply enough flour and roll it into rounds. Cook it very lightly in the tava and keep it in a folded wet tissue or napkin.

Directions for the stuffing:

First, heat the ghee for about 3 to 5 minutes and then put in the chopped onion. Cook it until it becomes soft. Put the salt, chili powder, coriander, garam masala, green chilies, potatoes and vegetables in the heated ghee. Cook it for about 2 to 3 minutes.

Amla Pickle


5 amla
4 green chilies
2 teaspoons of turmeric powder
1 teaspoon of mustard seed
3 teaspoons of oil
1 teaspoon of hing


Cook the 5 amlas in the cooker with a small amount of water. Grind the green chilies with the cooked amla. In kadai heat oil, add tumeric powder, hing and mustard seeds. After adding all the ingredients, add the paste of green chilies and amla. Cook it for 3 to 5 minutes.

For more information on Indian beverages and Recipe For Indian Butter Chicken.Please visit our website.


Indian Chutney Recipes

Indian Chutney Recipes an exotic taste – A quick dip into a bowl of colourful dips

After an earnest tribute to our beloved Indian cuisine and Indian recipes, I suppose its time to move on with our big ride. So, before we get started, plz fasten those seat belts tight, as you’d need really something to keep you taut from falling off as you scroll down…. Why?? Coz your first stop is gonna be into the amazing world of absolutely luscious dips… yes… u guessed it right…chutneys it is… or rather chammandhi as per Malayalee vocab…. 🙂

Chutneys…a vibrant and alluring medley of dips…something that truly exemplifies the beauty and diversity of our Indian cuisine. Be it north or south, east or west, Indian cooking households are no new to this rather mouthwatering name. Be it a morning breakfast, or a scrumptious lunch, or savoring evening snacks with hot tea, or a light dinner, chutney or chammandhi is more or less an habitual side dish on all dining tables on all or any one of these occasions…almost tagging itself as an inevitable part of our Indian cuisine.

Following the basic trait of our Indian cuisine, these chutneys too come in all sorts of shades depending upon the ingredients used and in various textures as well depending upon the cooking process followed. As for the tastes, it too differs accdg to the ingredients and cud be hot n spicy, sweet, sour and even tangy thereby leaving all your taste buds hankering for more…. A remarkable facet of our Indian cooking, so to say!!!

Chutneys popularly nicknamed as “Thottu kootan” in Kerala cuisine, can be made in a curry base for which you need to cook the ingredients and then blend it; or you can also blend the fresh ingredients directly and top it with oil or seasoning. In either case, it’s usually either the coconut or the onions used to get that creamy mixture base.

Recollecting a point from one of my previous blog article on my favourite onion chutney recipe,  believe chutneys often educe a nostalgic touch in the making process as it’s often considered the first lessons of cooking by Malayalee cooking novices…apart from tea/coffee…. And being a true Keralite, even I was taught the first chapter of cooking in the form of “Thenga Chammandhi” of all the Indian recipes at hand…which thankfully, wasn’t adjudged as a total
disaster…. 🙂

And during this transition phase from being a cooking novice to an almost above average cook (being very modest), I learnt to make various types of Indian recipes making me quite obsessed to Indian cooking, especially naadan kind. And in due course, I have quite mastered myself in making different types of chutneys too…or at least I hope so…. (being modest again) 😉

Enlisting below a few among them; falling under South Indian chutney recipes.

From clockwise direction: Coriander chutney, Manga chammandhi, Small onion chutney topped with coconut oil, A trio chutney with onions, tomato and coriander and finally the Dates chutney

Coconut chutney – A highly popular accompaniment with Dosas, Ghee roast or   Idlis, one of the most easiest to make. You can even change the colour by   adding green chillies or chilly powder accdgly.

Onion chutney – Another easiest and highly preferred one which goes well with Dosas, Idlis and Kappa. Red onions can be substituted with small onions too.  Can be blended either fresh or sautéed as desired. Check out my favourite version.

Thenga chuttha chammandhi – An extremely popular one made using sautéed coconut blend with sautéed dry chillies and tamarind. You can also add fresh coriander leaves to add flavour. You can even store it for a couple of days….  But just make sure that you don’t add water while grinding.

Mango chutney – A common side dish with hot rice or hot rice gruel making your dinner light and appetizing. Try blending a ripening one (not fully ripened) with a few dry red chillies, a piece of ginger and a few small onions finally topped with pure coconut oil. Am sure you’d be left speechless. And not too sure if it’d make your dinner light or heavy…. 🙂

Tamarind chutney – A dip popularly used in North India while serving samosas or bhel or chat. Another one that’s absolutely irresistible!!!

Tomato chutney – A tangy one to go with a couple of hot dosas or steaming idlis. No words to express the tanginess!!!

Dates chutney – Another one extensively used as a side dish for hot n spicy Biriyanis…. Also used as a dip for samosas, bhel pooris, chat etc.

Coriander chutney – Something refreshingly green and easy to make; to go with a couple of dosas, idlis and even as a spread on rotis and sandwiches. A very popular one indeed!!!

Mint chutney – How about waking up to the mint flavor with a generous dollop of mint chutney spread ready in your sandwiches. Absolutely yummy, isn’t it!!!

Small green chillies (Kanthari) chutney – The only fitting or rather the ultimate side dish paired with a couple of cooked yummy kappas (tapiocas) to make your day. Absolutely divine!!!

A combo of onion, tomato and coriander chutney – And finally, saving the best to last… A personal favourite of mine, this combo of a few of the above makes it all the more worthwhile. Check out the recipe here.

And so, the never ending list cud go on and on and on…. For more of these and the recipe guidelines, you can surf here…includes those too which ain’t there in the list above. For any of the above recipe details, pls do feel free to ask me too and I shall try my best to help you out, hopefully with an authentic one…. 🙂

And yes, these are just pure guidelines, no hard-fastened rules to follow…. It’s something even a beginner could work on with some slender changes, and finally churn out something that’d leave you all sizzling too.

So, go rite ahead and start nippin’ with a dippin’ into the bowl of dip-ins. 🙂

Happy dippin’…oops…happy cooking or shud I say happy grinding!!! 🙂

Indian Recipes Indian Recipes


Indian Food – Rare Roti

Indian Food – Rare Roti Recipe

To Westerners, Naan is the the most famous traditional Indian bread. However, roti is a delightful alternative that will complement your Indian cuisine.

Like its more well-known cousin, Roti is a flat bread.  However there are a few key differences between the two.  Roti is unleavened  i.e. it is not made with yeast and nothing is used to make the dough rise prior to baking.  On top of that, naan is usually cooked in a tandoor – a hot, clay oven of the type which is all over the place in rural Northern India.  Roti, by contrast, is cooked or fried on a tava – a hot griddle pan – using oil.

Here’s an easy recipe for Roi. Continue reading »


Indian Food – Prepare the Perfect Rice

Indian Food – Prepare the Perfect Rice

India is a land of two dozen states speaking hundreds of tongues. All the same, there is a pretty sharp division between Northern India and Southern India, leastwise relating to food.

Naturally, the division is crossed in many ways. But one illustration of this variation is found in what will go with the main dish. In Southern India, that is most probably some type of rice dish, much less usually seen in Northern Indian menus.

As you should expect in such a divergent and historic land, there are thousands of rice-based recipes. Nearly every family will have their own characteristic favourite. Here is an example that any diner will enjoy… Continue reading »


Indian Food – Tasty Naan

Indian Food – Tasty Naan Recipes

Naan is raised bread which doesn’t sound very interesting but the final result can’t just be called “bread”!

Like the cuisine of most cultures, bread is central to Indian food. It can be a meal by itself, but usually it is an accompaniment to a main dish. It can be eaten plain, buttered with ghee, or even stuffed with mutton, as in keema naan. Nonetheless however it is cooked, it is fabulous, when done well. Continue reading »