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Indian Food Recipe: Palak Paneer

Palak Paneer
Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination.


1 bunch Palak.
2 tomatoes large.
2 tbsp. ginger garlic paste.
1 tsp. dhania powder.
1 tsp. jeera powder.
1 onion
3 green chillies
200 g Paneer.
Salt to taste.
2 tbsp. oil or butter.
To garnish 1 tbsp. of cream.


Blanch the spinach in hot water
Keep it covered for 10 mins
When done, blend it with green chillies and water to make the Palak pulp.
Boil the tomatoes.
Remove the skin and make tomato pulp by grinding in a mixer
Heat oil/butter , put onions and when they turn brown add the ginger garlic paste
Add the masalas and tomato pulp
Now add the Palak pulp and salt.
Cover and cook for 7-10 minutes
Add the Paneer pieces and turn off the flame
Garnish with cream and serve with roti.


Indian Food Recipe: Halwa Poori

Halwa Poori Recipe
Poori Halwa is a popular vegetarian dish. The combination of both gives a scrumptious taste to every light meal, snack or lunch. Served in small portions this duo can be largely served during occasions or festivals.

For making Halwa

1 Cup- Rava (semolina)
1 Cup- Sugar
1 Cup- Milk
1.5 Cup- Water
1 gram- cardamom powder
Dry fruits (if preferred)
Pinch- Saffron
2 tsp- Ghee (clarified butter)

For making Poori

3 cups- Wheat flour
2 tsp- Oil
To taste- Salt

For Halwa-

In a deep vessel, roast semolina for 2-3 minutes on low flame
Add ghee and then roast again for 4 minutes on medium flame
Stir the Rava well and keep it aside in a dish.
Now in the same vessel, add milk, sugar and water.
Add Cardamom powder, saffron and dry fruits and bring the mixture to boil on low flame.
Stir the Rava continuously to avoid lumps.
When the mixture forms a solid mass consider it as done and well roasted.
You can use dry fruits for garnishing and then serve with hot pooris.

 For Poori-

In sieved flour add salt and oil. To make dough add water to knead.
From the dough make small balls and make into discs measuring 8 centimeters.
Deep fry them until they are golden brown.
Serve with the Halwa.

Indian Food Recipe: Idli

Idlis Recipe
Idli is a very famous dish in India. It is originally from South India but is made everywhere and relished by everyone. It’s a breakfast recipe edible for old age to children as it is very soft. Diet conscious people have idlis as a first on their list.

1 cup – split black gram
1 cup –rice
1 tsp – fenugreek seeds (optional )
Salt to taste


Soak rice, split black gram, and fenugreek seeds in lots of water. Leave it overnight.
Grind the mixture and leave it to ferment for a day.
It should have the consistency of a batter after grinding.
Grease the idli molds and set the batter into them.
Heat water in the idli cooker till it starts boiling.
Steam cook for about 12-15 minutes on a high flame.
Turn off the gas and leave it for 15-20 minutes as it’s difficult to remove the idlis when extremely hot.
Serve it with hot sambhar.


Indian Food Recipe: Dosa Sambhar

Dosa Sambhar Recipe

Dosa is a South Indian dish which is popular worldwide for its unique taste and the crisp feeling. It is eaten as a main course meal in most of South India. Anyone can cook this recipe with ease. It has been sold all over India in restaurants and on the roadside. Some people even sell this recipe on cycles accompanied with Sāmbhar. Now please note down the ingredients to prepare this.
For Dosa:

Rice- 1 cup
Par boiled rice- 1 cup
Black gram- ¼ cup
Fenugreek seeds
Clarified butter
Some water

For Sāmbhar:

Fresh tamarind
Sāmbhar powder
Fresh onion
Fresh tomatoes
Fresh coriander leaves
Fresh garlic cloves
Pigeon peas
Butter or oil
Mustard seeds

Method to make Dosa:

Prepare a dal and rice mixture by adding water and fenugreek seeds to it.
Now grind all of them together with the help of a food processor.
Do not make the mixture is not smooth.
It must have some amount of grainy texture.
Now add some soda to fragment it and salt for taste.
Now leave the mixture for a fortnight or for at-least 8 to 10 hours.
The batter must be consistent enough to cover the spoon completely.
Now prepare the griddle to make the dosa.
With the help of a spoon, pour the dosa mixture in the centre of the griddle in a thin oval shape.
Now pour some clarified butter or oil on it.
Once the color changes to golden brown, you can remove it with a spatula.

Method to make  Sāmbhar:

Take some toor dal with water in a pressure cooker and let the whistle sound 5 to 6 times.
Grind 1 onion, 2 garlic cloves and 4 tomatoes together.
Use tamarind juice [...]

Indian Food Recipe: Parantha

Recipe of Parantha
One of the most famous dishes in North India is parantha which is loved by most of the people. When you will visit North India, you will find parantha streets everywhere around the region. This is a very popular dish which is highly popular worldwide and people from all over the world come here to enjoy it. To bring in the taste of the typical North Indian parantha, this dish is been prepared under a special process. One has to make arrangements for firewood with burning coal so that the parantha can get a smoky flavor. One can even use a griddle to prepare parantha at home. Now follow the ingredients to make this recipe:

You will needs around 2 cups of wheat flour
Around 2 spoons of ghee
Around 1 spoon of chilli powder
Water as per requirement
Salt as per taste


Rolling board to make the parantha
Rolling pin


Now mix all the ingredients given above with water to make soft dough.
Leave the dough for 10 minutes.
Prepare three to four balls of the dough for later use.
Place the dough ball on the rolling platform and roll on it.
Now apply some ghee on top of it.
Fold it in a shape of a crescent and apply ghee and fold it in a triangle shape.
With the help of rolling pin, roll the dough into triangle or circle.
Now fry with ghee on tava and eat it with your favorite side dish.