Category: Food

Indian Food Recipe: Butter Chicken
With its rich, velvety sauce and succulent tandoori chicken, this butter chicken recipe promises to satisfy your cravings for authentic flavours. Recreating the traditional smokiness of tandoor-cooked chicken, we opt for roasting followed by a quick broil in the oven. Serve this aromatic dish alongside salad, rice, or naan for a complete culinary experience.

Yield: 4 to 6 servings

Ingredients:

For the Marinade:
- 2.25 lb/1 kg chicken thighs, skinless, bone-in, or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes
- ½ cup/120 g plain unsweetened Greek yogurt
- 2 Tbsp fresh lemon or lime juice
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 Tbsp garam masala (homemade or store-bought)
- 1 tsp ground Kashmiri chilli powder
- 1 tsp kasoori methi (optional)
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For the Butter Chicken Sauce:
- ½ stick/55 g unsalted butter
- 1 Tbsp vegetable oil
- 1 Tbsp Kashmiri chilli powder
- 2 tsp ground toasted cumin
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 tsp garam masala (homemade or store-bought)
- 1 green chilli (such as jalapeno, serrano, or Bird’s eye)
- ¾ cup/180 g tomato paste
- 1 cup/240 ml heavy cream
- 1 Tbsp fresh lemon or lime juice
- Fine sea salt, to taste
- 2 Tbsp chopped cilantro, tender stems and leaves
- 1 Tbsp salted butter for garnish (optional)
Instructions:
1. If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken. Skip this step if using boneless pieces.
2. In a medium bowl or ziptop bag, combine all marinade ingredients until smooth. Add chicken and ensure it is thoroughly coated. Refrigerate covered for at least 1 hour, preferably overnight.
3. Preheat the oven to 400F/200C.
4. Arrange marinated chicken pieces on a baking dish or roasting pan. Roast until internal temperature reaches 164F/74C, approximately 30 to 45 minutes (20 minutes for boneless chicken), rotating the dish halfway through cooking. Transfer to the upper rack of the oven and broil on high for 2 to 4 minutes until charred in spots. Remove from oven.
5. Meanwhile, in a medium Dutch oven or saucepan over low heat, melt butter. Once foamy, stir in oil. Add Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Sauté until fragrant, about 30 to 45 seconds. Add tomato paste and cook until lightly browned, around 5 to 6 minutes. Pour in heavy cream and add chicken along with any liquids from the baking dish. Coat well.
6. Stir in lemon juice, taste, and season with salt. Bring to a boil over medium-high heat until fat separates from the sauce. Remove from heat. Garnish with cilantro and optional salted butter. Serve hot with rice or naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
10/04/2024
Indian Food Recipe: Palak Corn Sabzi
Palak Corn with chapati

Ingredients
- Spinach puree – ¾ cup
- Blanched and chopped spinach – ½ cup
- Boiled sweet corn kernels – 1 cup
- Ghee – ½ tbsp.
- Cumin seeds – ½ tsp.
- Ginger garlic paste – 2tsp.
- Chopped green chillies – 1 tsp.
- Fresh cream – 2 tbsp.
- Garam Masala – 1/4tsp.
- Chilli powder – 1/2tsp.
- Salt – to taste
Serves: 3

Procedure
- In a kadhai heat ghee over medium flame, add cumin seeds.
- When it starts crackling then add ginger garlic paste and green chillies.
- Now add spinach puree, spinach, corn, salt, ¼ cup water, cream, garam masala, and chilli powder. Stir well and cook for 3 minutes.
- Serve hot with chapati or paratha.
Photo Credit: https://cookpad.com/uk/recipes/4607449-corn-palak-sabji
09/06/2020
Indian Food Recipe: Tava Paneer
Ingredients
- Paneer – ½ cups
- Sliced mushrooms – ½ cup
- Boiled green peas ½ cup
- Boiled potato cubes – ½ cup
- Chat masala – 2tsp.
- Dried fenugreek leaves – 2tsp.
- Oil – 2 tbsp.
- Chopped onions – ½ cup
- Chilli powder – ½ tsp.
- Chopped green chillies – ½ tsp.
- Turmeric powder – ¼ tsp.
- Finely chopped coriander – 1tbsp.
- Salt – to taste
Serves: 3

Procedure
- In a mixing bowl combine potatoes, paneer, peas, mushroom, chat masala, fenugreek leaves and salt, mix well and keep aside.
- On a medium flame heat a non-stick tava, add the oil and saute onions for 1 minute.
- Add chilli powder, turmeric powder and green chillies and saute.
- Now add the prepared veggie mix and coriander as well, saute for 2 more minutes.
- Garnish with coriander and serve.
Image credit: https://hebbarskitchen.com/tawa-paneer-recipe-paneer-tawa-masala
06/06/2020
Indian Food Recipe: Badam Ka Sheera
Ingredients
- Blanched Almonds – ½ cup
- Milk – 9 tbsp.
- Ghee – 3 tbsp.
- Cardamom Powder – 1/4tsp.
- Saffron – few strands
- Almond slivers – for garnish
Serves : 2

Procedure
- Mix saffron and 1 tbsp. Milk and keep aside.
- Blend almond and 3 tbsp. Of milk to a smooth paste.
- In a non-stick pan heat ghee over medium flame, add the almond paste, cook for 4 minutes. Keep stirring
- Add 5 tbsp of milk with 2tbsp. Of water and cook for another 2 minutes.
- Now, add sugar, cardamom powder, saffron milk mixture and mix well.
- Cook for 2 minutes or until it turns golden brown.
- Garnish with almond slivers and serve hot.
Image credit: https://www.tarladalal.com/Almond-Sheera-30848r
03/06/2020
Indian Food Recipe: Mushroom & Bell Pepper Tikka
Mushroom tikka with bell pepper recipe

Ingredients
- Mushroom – 15 pieces
- Bell pepper cubes – 15 pieces
- Onion cubes – 15 pieces
- Mustard oil – 1 tbsp.
- Ginger garlic paste – 1tbsp.
- Hung yoghurt – ½ cup
- Turmeric powder – 1 tsp.
- Coriander powder – 1 tsp.
- Black pepper powder – ½ tsp.
- Garam masala – ½ tsp.
- Chat masala – 1tsp.
- Dried fenugreek leaves – ½ tsp.
- Carom Seeds – ½ tsp.
- Caraway seeds – ½ tsp.
- Salt to taste
- Oil – for greasing
Serves 5

Procedure
- In a mixing bowl combine mustard oil, ginger garlic paste, and salt. Now add mushrooms, onions, bell peppers and keep aside for 15 mins.
- In a mixing bowl add hung yoghurt, turmeric powder, coriander powder, Black pepper powder, Garam Masala, chat masala, fenugreek leaves, carom seeds, caraway and salt. Mix well.
- Now add the vegetable mixture to the yoghurt mixture and mix well. Keep aside for 15 more minutes.
- On a wooden skewer arrange the mushrooms, bell pepper and onions.
- Heat a non-stick Tawa add some oil, cook the skewers from all the sides until it turns light brown colour.
- Serve hot with mint chutney.
- Alternate method: You can cook the tikka in n preheated oven at 160°C for 5-6 minutes.
Image Credit: https://hebbarskitchen.com/mushroom-tikka-recipe-tawa/
01/06/2020
Indian Food Recipe : Green Chutney
Ingredients
- Chopped Mint Leaves – 2 cups
- Chopped coriander – 1 cup
- Lemon juice – 1tbsp,
- Chopped green chillies – 1tbsp.
- Chopped ginger – 1 tsp.
- Salt to taste
Yield: 1.25 cups

Procedure
- Combine all the ingredients in a blender and blend to a smooth paste, add some water if required.
- Serve with Tikkas, kebabs, Indian fried snacks, etc.
Image Credit: https://www.vegrecipesofindia.com/green-chutney-for-chaat-recipes/
30/05/2020
Indian Food Recipe: Dal Makhani
Ingredients
- Urad Dal – ¾ cup
- Chana Dal – 1 tbsp.
- Rajma – 1 tbsp.
- Onion – 1
- Ginger – 2 tbsp.
- Green chillies – 4
- Tomato – 1
- Fresh cream – ⅓ cup
- Yoghurt – ⅓ cup
- Chilli powder – 1/2 tsp.
- Turmeric powder – ½ tsp.
- Cumin seeds – 1 tsp.
- Ghee – 2 tbsp.
- Salt – to taste
Serves : 6

Procedure
- Soak the dals for 5 hours.
- Chop green chillies, ginger, onions and tomatoes.
- Now pressure cook the dals with water.
- Mash well with a masher and boil again for 20 minutes.
- Add the yoghurt and cream to the dal.
- In a vessel heat ghee and fry the onions, chillies and ginger and cumin for a few minutes.
- Now add tomatoes, turmeric and chilli powder and fry.
- Add dal and balance the salt. Cook for some more time.
- Serve hot with chapati or rice
Image Credit: By Radhikamprabhu82 – https://commons.wikimedia.org/w/index.php?curid=40987022
26/05/2020
Indian Food Recipe: Mutton Roganjosh
Mutton Roganjosh Recipe

Ingredients
- Mutton – 1kg.
- mustard/refined oil – 1cup
- Red chilli powder – 3 tsp.
- fennel powder – 3 tsp.
- ginger powder – 2tsp.
- cumin powder – 2 tsp.
- black cardamom – 3
- Asafoetida – 1 tsp.
- Green cardamom – 4
- Cinnamon sticks – 2
- Bay leaves – 2
- Cloves – 2
- saffron (optional) – ⅓ tsp.
- Yoghurt – 1 cup
- A pinch of salt
Procedure
- Heat the oil in a pressure cooker.
- Now add cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and mutton.
- Fry the mutton until it turns brown in colour.
- Now add 1 cup of water, red chilli powder and saffron.
- Mix the yoghurt nicely and pour into the pressure cooker and mix well.
- Keep cooking and stirring until it appears red in colour.
- Now add 2 cups of water, fennel powder, ginger powder and pressure cook for 2 -3 minutes.
- Crush the green and black cardamom and add it to the cooker.
- Sprinkle some cumin powder cook for few more minutes.
- Serve hot.
Image Credit: By gahdjun – Flicr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=3033005
23/05/2020
Indian Food Blog : Mizoram

Mizoram food is mild in taste and is tinted with influences of Chinese cuisine. What makes Mizoram’s food special, is its traditional style of serving on the banana leaves. The food in Mizoram is prepared using mustard oil that gives a distinct flavour to the dishes, especially fish that is loved by the people in Mizoram.

Bai is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. It’s mostly prepared with pork sauce (made out of pork and mustard). Bai is one of the most easily available dishes in Aizawl.

Bamboo shoot fry is for all the vegetarian lovers. It has fried bamboo tossed with herbs along with shitake mushrooms and other vegetables .It is known as a light snack in Mizoram and generally enjoyed in the evening along with tea.

Koat Pitha are deep fried fritters with rice flour and banana with the addition of fish. It has a crispy outer and a soft inner layer. It’s the best dish to pair with chai.

Vawksa Rep is made with stir fried smoked pork with baby spinach and oyster mushrooms along with crushed garlic, ginger, green chilli and pepper. This dry dish is a popular dish in Mizoram that is eaten with steamed or sticky rice.

09/08/2019
Indian Food Blog: Himachal Pradesh

The snow-clad mountains, lush green valleys, the freshness in the air, tranquillity in the environment, these are a few things that describe Himachal Pradesh at its best. From the road vendors to the authentic cafes and restaurants, Himachali people will pour their hearts out in their dishes.

Akotri is made with buckwheat mixed with wheat that is usually prepared on occasions of festivities.The thought of a buckwheat cake might not sound so great but is both scrumptious and healthy. With the goodness of ghee, it provides you with enough nutrients and calories to survive a good hike.

Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. The dough is put on the bonfire to be par-cooked and then later steamed to complete the cooking. This distinct bread is usually enjoyed with ghee .

Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin dish usually served with rice and rajma. The dish is neither totally liquid nor totally dry. This dogri dish packs a lot of flavours and is a must try during the winters.

Madra is a delicacy that belongs to Chamba district of Himachal Pradesh. This dish consists of the soaked chickpeas or vegetables. Madra is one of those dishes that represents the food culture of Himachal Pradesh and is available at every restaurant, and on festivals, offered to you with utmost love.

Rajma Chawal is a delicious dish and contains good quality of carbohydrate and protein that can suit your taste. This popular dish is loved by people of all age groups. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using rajma(kidney beans) rice, onions, tomatoes and melange of spices.

Kheru is a very tasty and authentic himachali dish. It is served for breakfast, lunch or dinner. Kheru is prepared with sour curd, coriander seeds, onions. Kheru is usually served with piping hot rice but can also be eaten with rotis or parathas.

Sepu Vadi is simply a mouth watering dish. Sepu Vadi is cooked mostly on wedding occasion in Himachal Pradesh .Normally this dish is made with spinach , curd gravy and split Urad Dal.

09/08/2019