You would require:
1 cup poha (which is flattened rice), 1 liter of whole cream milk, 5 almonds, 5 pistachios, 5 cardamoms powdered, 1 cup sugar, 4-5 cashews broken, 15-20 raisins, water and little bit of salt.

Wash and drain the poha. Leave it for 10 minutes.  Separate the poha grains using your fingers from the vessel. Boil the milk in a large vessel and when the milk starts boiling add poha and stire gently in it. Bring the mixture to boil. Simmer till the milk volume reduces to half. Stir occasionally once or twice. It is time add sugar and cardamom, stir it to dissolve. Add the raisins and cashews. Simmer the whole mixture for 2 minutes and garnish with chopped almonds and pistachios. The aval payasam is ready.

Masala Dosa

Masala dosa is a very popular south Indian recipe which you can find in almost all types of fast food joints in India and restaurants. The masala dosa is the most popular recipe among south Indian dishes in other parts of India.

You would require:
2 ½ cup uncooked rice, 1 cup of urad dal preferably whole, 2 tablespoon fenugreek, salt to taste and 2 table spoon cooking oil. For Masala you would require 3 boiled potatoes peeled and chopped, 1 onion chopped, 2 chillies, 1 tbsp turmeric powder, 1 tbsp chana dal, ½ tbsp mustard seed, salt to taste and coriander leaves if you wish.

You have to soak the urad dal, rice and fenugreek seeds separately for at least 8 hours in water. Now grind them well together using the requisite amount of water to make a fine paste. Add salt and set the mixture aside for fermentation for the whole day.

Now when you are ready to prepare masala dosa, cut the onions, and arrange the rest of ingredients to prepare the masala dosa. Sauté the chopped onion in a pan with cooking oil and add mustard seeds, chana dal, and chilly to the sauté onion. Fry till they are brown in color. Add salt and the chopped potatoes, turmeric, chilly powder continuously. Cook it for few minutes. It is time now to pour the ladle on a non-stick pan and give it a circular shape. Put little oil around it and turn around while bubbling appears. Now fill the center of the dosa with the masala (one spoon) prepared. Fold the dosa to cover the masala. The dosa is ready to be served with chutney of coconut and sambhar.

The South Indian food is loved by folks because of their simple preparation techniques and the nutrition value which remains intact in their recipes. You can prepare quickly some South Indian recipes without compromising the taste, aroma and nutrition of food. All you need is to arrange the ingredients of the required recipes. Remember, the South Indian Food are very much taste oriented and if you minus one ingredient, perhaps there may be some chance of mission the origin flavor of it. For example a lot people prepare dosa a popular dish of south India without fenugreek seeds in them which reduce the taste of the dosa to a large extent.

Here are few simple yet healthy recipes of South India Food which you can prepare in your home in no time.

Carrot Rice

This is a yummy dish of South India Cuisine and served as quick breakfast or lunch at homes.

The ingredients:
2 cups of basmati rice cooked well. 1 cup of fresh carrot grated and 1 onion chopped finely. 2 green chillies, ½ cuped boiled peas, 1 tabsp urad dal, 1 tbsp cashew nuts, 1 tbsp mustard seeds, salt to taste, ½ tbsp red chilly powder, ½ tbsp turmeric powder, 4 tbsp lemon juice, coriander leaves, oil for cooking and little bit of cumin.

Take a shallow pan and heat 2 tbspoon of oil. Add the mustard seeds, when they strart spluttering add the urad dal and cashew nuts. Sauté the mixture in oil in low flame till they are brown in color and add turmeric powder, chilly powder, and salt. Now mix the grated carrot and boiled peas and sprinkle with water. Keep the pan cover in low flame till the carrots are tender. Now add lemon juice and add the boiled rice to the pan. With a cooking spoon mix the rice well with the stuff in the pan. Cook for another 3-4 minutes in medium flame. Garnish with coriander leaves. The delicious carrot rice is ready.

Chettinad Chicken

This chicken recipe is very popular throughout India because of its preparation style and nutrition value.

The ingredients:
1 kg of chicken washed can cut into bite pieces. Ginger garlic paste, 2 onions chopped, 1 ½ tsp black peppercorns, 1 ½ tsp white poppy seeds, 2 tsp coriander powder, 1 tsp cumin seeds, 2 twigs of curry leaves, 2 tbsp fennel seeds, 4 green chillies, salt to taste, 1 tbsp turmeric powder, 1 tbsp chilly powder, cooking oil, 1 tomato mashed properly and coriander leaves for garnishing.

Smear the chicken pieces in salt, turmeric powder, chilly powder and little oil properly. Heat the oil in a large shallow pan, add cumin seeds, fennel seeds, chopped onion, and fry till they are brown in color. Add the black peppercorns, poppy seeds, green chilies, curry leaves to it and sauté the spices properly. Keep the mixture aside and now add the remaining onion and ginger garlic paste to the oil and fry till they are brown in color. Add the smashed tomato, coriander powder, sauted spices, and rest of powders of turmeric and chilly. Mix the mixture well and if require sprinkle water over it. Now add the chicken and add salt for taste. Fry the mixture in medium flame for at least 6 minutes. Pour some amount of water and cover the lid of the pan and cook for 15 minutes. The gravy would turn almost dry. When the chicken becomes tender and the gravy quite thick put off the flame and cover the lid for another 5 minutes. The Chettinad chicken is ready to be served with hot bun or rice.

Here is a Shahi Mughlai Dish of Delhi and other North Indian places which is in great demand among food buffs.

Biryani Badshahi Recipe

Ingredients:
720 gm of mutton finely cut into bite pieces, 400 gm of rice parboiled, 4 tbsp lime juice, 10 blanched almonds, ½ tbsp mint leaves, 1 cup butter, 1 handful of chopped coriander leaves, ½ tbsp cumin seeds, 1 large sliced onion, 3-4 cardamom, 3 tbsp oil, 5-6 pods of garlic, 3-4 cloves, ginger finely grated, ½ tbsp saffron, 2-3 green chillies chopped, 1 cinnamon, ½ kg curd, 130 mg milk, 4 cups of water.

Wash the rice and boil it in a cooker. Soak the saffron in water. Now fry the sliced onions in the oil till they are brown in color. Put it aside. Fry the garlic, ginger, red chillies and almonds in fresh butter, add mutton to it and salt and stir the mixture well. Add little amount of friend onions to it. Now add water and cook on low flame till the meat is tender and some thick gravy is left. Put curd in a muslin cloth and let the water to drain away. Mix the cardamom, cumin seed, min leaves, chopped chillies, coriander in the drained curd. Strain the saffron water and add lemon juice to it. Add all these to the mutton on the pan and mix well. Now sprinkle half of the boiled rice and spread a layer of friend onion and then the rest of rice over it again. Pour the milk and some butter over it. Cover the vessel and seal the edges with flour paste. Place the can on flame for about 45 minutes. The Shahi Badshahi Biryani is ready for serving.

The other popular Shahi Mughlai dishes of Delhi and North India are – Murg Noorjehani recipe, Shahi Chicken Korma, Nehari, Bakra Tandoor Tangri and others. They are richly prepared with large amounts of butter, clarified butter and other ingredients.

Paneer Butter Masala

What you would require? 
300 gm of paneer, 2 onions chopped (blanched and pureed), ½ cup butter, 2 tbsp coriander powder, 4 tbsp tomato puree, 1 tablespoon garlic-ginger paste, 2 tbsp cashew nuts, 1 tbsp turmeric powder, 2 tbsp kashmiri chilli powder, 1 tbsp garam masala, 1 cup fresh cream and salt for taste.

Cut the paneer into cubes and fry them. Now put them in hot water to keep them soft. Heat butter in a kadai and add the onion puree and sauté till they are light brown in colour. Now add the garlic-ginger paste and sauté for some time. The add kashmiri chilly powder, coriander powder, turmeric powder, cashew nuts, tomatoe puree, garam masla and salt. Add little amount of water and sauté.

Now add the paneer cubes and add required amount of water. Cook till the gravy turns semi solid or quite thick. Finally garnish with fresh cream and the paneer butter masala is ready to be served with hot rotis.

Shahi Paneer

What you would require? 
300 gm cheese cut into cubes of bite size. Two onions chopped, 1 tablespoon garlic-ginger paste, 2 green chillies, ¾ tablespoon of turmeric powder, 1 tbsp garam masala, ½ cup cream, ¼ cup dry fruits, ½ tbsp white pepper powder, 1 tbsp red chilly powder, 10 tbsp vegetable oil, ½ cup milk and salt to taste.

Fry paneer in a frying pan till they are light brown in color. Now put them in hot water so that they remain soft. Sauté the dry fruits in the remaining oil in the frying pan. Make a fine paste of onion, garlic-ginger paste, and green chilly in a blender. Fry the mixture in oil and sauté till they are light brown in color. Lower the flame and add white pepper, turmeric powder, red chilly powder, garam masala, and salt. Saute the mixture again for 1 or 2 minutes. Pour the milk, dry fruits and heat till the gravy is thick. Cook on a low flame and then add the paneer cubes. Heat the paneer on the gravy for another 2 minutes. Now add the cream over it. The shahi paneer is ready to serve. Garnish with more dry fruits and serve it with tandori rotis.

If you want to learn or taste the recipes of India, you cannot miss the pickles, chutneys and appetizers of India which are prepared using the best spices and s sorts of fruits, vegetables, and natural ingredients. Appetizers stimulate the digestive system and add taste and flavor to a particular recipe. As well as they are nutritious and good for health. The appetizers are for all occasions and for all seasons.

If you ever buy any book on Indian Recipes and cooking traditions you will definitely find some recipe lessons on Indian appetizers. The appetizers include items like pickles, chutneys, murabbas, jellies, jams, sherbets, cold drinks prepared in home, squashes and raita. The ingredients required to prepare them are easily available in the local market.

The chutneys, pickles, salads, raita and other things used in a variety of ways in Indian homes depending on their moods, lifestyle, region and festivals. They are served as condiments to enhance the taste of food and add an extra flavor to dishes.

Here are recipes of few appetizers in India:

Coconut Chutney

Ingredients:
1 cup of unsweetened/sweetened grated coconut, 1 cup of roasted chana or roasted peanuts, 1 cup loosely filled cilantro leaves, 5 hot green chilly peepers, ½ tbsp salt, 3 pods of garlic, ½ cup lime juice and 1 cup of water. 

Mix all the ingredients in a pour into a bowl. Now take a blender and blend them find. All salt and mix the blended items well. Garnish the chutney with fresh leaves of parsley or mint or coriander or any herb of your choice.

The coconut chutney is ready to be served with dosa or roti or rice dishes.

Amla Pickle

Amla pickle is a widely used condiment in the homes of Indians. Almost all homes do prepare ala pickle during amla season and relish it with favorable dishes like paranthas.

Ingredients:
15-20 amlas, 1 tablespoon mustard seeds, 4 green chillies, 2 tablespoon turmeric powder, 1 tbsp hing, 7-8 tbsp mustard oil, fenugreek seeds, vinegar and salt for taste.

Take a pressure cooker. Pour all the amlas after washing them well. Now cook them till they are soft and tender. Five or six whistles will make them tender. Take out the amlas and blend them well with mustard seeds, fenugreek seeds, and green chillies. Ass the turmeric powder too. If you wish you can add red chilly powder to prevent them from rotting when they are kept for long. Now heat the oil in a kadai and add the paste of that you blended in the mixture to it when the oil is hot. Cook for at least 6-7 minutes. Take a clean glass container whose mouth can be covered tightly. Pour the rest of the oil in the container and put the amla from kadai in it. Add little amount of vinegar to keep the medium tangy and free from rotting pathogens. For one week keep the bottle under direct sunlight. The amla pickle by now gets ready to be served with variety of dishes.

Life without sweetness is boring. Sweets have always been the integral part of Indian cuisine. Perhaps no where in the world you would come across such a variety of sweets that are predominantly available in every nook and corner of the market streets in India. Along with chat-patas the sweet is another favorite item for evening snacks as well as after meal servings. The sweet dishes are different from Western dishes in the sense they are prepared never with the concept of calorie but taste and richness. They aid in digestion and are normally consumed after taking a good meal.

An Indian meal almost remains incomplete without the sweet dishes. Here are few recipes of popular Indian sweets which are available in all corners of the country.

Khir

Ingredients you would require:
milk 2 liters, 4 tablespoon of sugar, 200 gm of pure basmati rice, few raisins, dry fruits, sliced almonds, chopped cahew nuts, a little bit of permitted color if required and bay leaves.

Heat the milk in a large pan and simmer it till it reduces to 3 quarters of its original volume. Now add the rice on it and let it get cooked for 10 minutes. The milk volume will be now reduced to half. Add sugar and heat for 1 minute. It is time to add the bay leaves, raisins, cashew nuts, almonds and dry fruits. Keep stirring while you put the ingredients in the khir. Cook for another 3-4 minutes. The khir is ready. But don’t serve it hot. Khir is usually served when it is cold and the taste of cold khir is very captivating after a good meal.

Rosogulla

Ingredients you would require:
1 kg of cottage cheese, sugar 1 kg, water 1 ½ liters, ghee 5 tablespoons, semolina 2 tbsp, standard-flour 2 tbsp, rose water few drops and cardamom powder. Sometimes permitted color and flavors are also used.

How to Prepare Rosogulla?

Pour the water in a deep pan and add sugar. Boil the mixture for 20-30 minutes till the volume is reduced to ¾.  Put aside the syrup prepared. Now it is time to prepare the rosogulla balls. Take a mid size bowl which can hold the cottage cheese. Add the cottage cheese to ghee, standard flour, semolina, and cardamom powder. Mix the entire ingredients together fine that they form dough. It must be soft enough to make the balls. Knead the prepared dough evenly until your palm becomes oily.

Now you can make the balls of rosogolla using the dough. Make the balls not less than 1 ½ inches of diameter. Add the prepared balls in the sugar syrup and get them cooked again for another 20-30 minutes. Now you will notice the balls turning spongy. Put off the flame and let it cool. After 15 minutes you should add the rose water to it. The rosogullas are ready to be served after one hour.

The Indian style of chicken curry has found its place in the menu of internationally acclaimed chef’s recipe books too. India boasts not of single type of chicken curry, but the place is known for its variety of styles of chicken curries. The chicken curry of north is different from East; the West is different from the South and so on and so forth. But there are some recipes which are common to all Indians and they are heartily relished by people all over the world for the taste and richness of nutrition.

Here is a famous and delicious recipe of chicken curry which you can prepare in your home.

Butter Chicken:

You Need:

750 gm of boneless chicken or chicken made into fine pieces. 200 gm of butter, 2 tablespoon of lime juice, ½ cup plain yoghurt, ½ cup cream, 2 tablespoon peanut oil, I big onion chopped, 1 cup tomato puree, 1-1/2 tablespoon Cayenne Pepper, salt for taste, 1 tsp chilly powder, 1 tsp cumin grounded, 1 tsp cornstarch, ginger garlic paste, 2 tsp garam masala (powder of spices like cloves, cardamom, etc.), 1 tsp chicken masala and required amount of water.

Heat 2 tsp of peanut oil and add the chopped onion in medium heat till the color turns light brown. Now add the butter, lemon juice, garlic ginger paste, garam masala, chicken masala, chilly powder, cumin, bay leaf, into the mixture and stir the mixture for one minute. Mix till the aroma comes quite hard. Now add the tomato puree and cook for another 2 minutes. It’s time to add yoghurt and cream to this mixture and mix them well. Reduce the heat to low and cook for 10 minutes. Add salt, black pepper and cayenne to this mixture and remove the pan.

Now take one large frying pan and pour the remaining peanut oil on it. Cry the washed chicken on the oil till it is brownish in color. Reduce the heat and add all the masalas that are left. Put 1/3rd of the persuaded sauce prepared into ti and cook till the liquid becomes more viscous. Now add the rest of the sauce and add required amount of water into it. Cook till the liquid gets reduced and there is thick gravy in the pan. Remove the pan from heat and put little amount of butter and cream over the prepared curry. The butter chicken is ready.

If you wish to feel the elate and richness of Indian food, you cannot afford to miss the Punjabi dishes of India. The Punjabi Cuisines are renowned throughout the world for their highly energetic food. The have some awesome cuisines which are very much indigenous to the land of Punjab and which are now eaten by people of all regions. They have brought about a revolution in the breakfast table with so many types of ‘Parathas’ for a heavy and perfect breakfast along with curd and other healthy items.

There are more than hundreds of original Punjabi dishes which you can prepare in your home and serve them. The great feeling of Punjabi food lies in the variety and versatility of their recipes. Here are few popular Punjabi dishes of India which are relished by people from all regions throughout India. They are simple to prepare and very tasty to gulp them down.

Alo-Gobi Recipe:

You need:

1 cauliflower, 4 potatoes, 1 tomato, ½ spoon turmeric powder, ½ spoon red chilly powder, 1 table spoon coriander powder, ½ table spoon sabji-masala, salt to taste, Ghee or oil. The ingredients mentioned here are for two-three people. You can increase the amount according to the servings you need.

Method:

Cut the potatoes (Alo) and cauliflower into pieces. Wash them properly. Now heat the oil or ghee in a cooking pan. Add some amount of chopped onion, paste of garlic and ginger. Fry the mixture till it is brownish in color. Now add the chopped cauliflower and potatoes. Cook in medium flame for 5 minutes. Now add chopped tomato, the turmeric powder, chilly powder, coriander and cook it for another 5-10 minutes. If you wish you can add little amount of water so that the stuff don’t stick to the pan. Serve hot with bread (rotis).

Roasted Baingan ka Barhta

You Need:

two eggplants, I large onion chopped, 1 tomato chopped, garlic cloves, chopped green chillies, ½ oil, fresh coriander leaves chopped, and salt for taste.

Method:

Roast the eggplants till they are soft. Peel the skin of the eggplants and mash them. Add the desired amount of salt on it and mix the mash with salt. Make a mixture of oil (preferably mustard oil), chillies, onion, garlic cloves and coriander leaves. Add the mixture to the mashed eggplant and mix the whole stuff properly. You can pour one tablespoon of lime juice over it for taste and little amount of butter. Serve it with rotis.

Every state or region of India has its own specialty of preparing large number of dishes. Whether you talk of Northern Punjabi food, or western Gujarati, Maharashtrian Food or Western Bengali or Assamese Food, Or the South Indian delicacies; you always have something new to discover. New taste, new recipes, new ways of cooking and new ingredients used. This versatility of Indian vegetarian or non-vegetarian food is slowly gaining global attention. Here are few regions food which are famous for their exotic recipes and style of cooking.

Bengali Food:

The Bengali food is known for their sweet dishes made from cottage cheese. Their famous dishes include fish items prepared in variety of recipes. Some famous Bengali food that are relished through out India are – Fish Curry, Aloo Posto, Luci Baji, sweets like Rasosollas, Sansdesh, Misti Dai, Chum Chum and others. Food buffs love gulping down the Bengali recipes prepared with complete Begali touch.

Punjabi Food:

Perhaps no other food from India is as famous as Punjabi delicacies. Punjabi Food has found its position in the menu of lots of renowned restaurants across the world. The Punjabi food is known for their richness and the use of butter and ghee. They mostly accompany gravy. They are simply healthy, delicious, and have some sort of fascination when they are put in front of you. The famous Punjabi food items are- shahi paneer, matar paneer, dal makhani, lassi, chicken tandoori, butter chicken, tikkas and kababs, and to name a few. Their bread of different styles like tandori, missi roti, naan, and butter roti too are famous throughout India and the world.

The Striking Goan Food:

If there is a place for which suits best for a relaxing mood, having the best wine on your table and some wonderful recipes, then it has to be Goa. The beach state of India is famous for their Portuguese legacy and the multiculture hub. The place attracts tourists not only for its famous beaches, night outs, and fine wine, but also for the food it serves having true touch of India and Portuguese blended together. You will find hundreds and thousand dishes of fishes, sea food, chicken, mutton and beef items in this heaven of tourists.

Gujarati Food:

The Gujarati are famous for some of their spicy delicacies like dohkla, papad and curd. The foods of Gujarat are prepared taking note of nourishment and balance of everything. Their famous sweet is basundi which is known for its mouth water taste. Their staple diet consists of rice, dal, chapatti, kachumbar (mixed vegetable salad), different types of vegetable dishes and others.

This is not the end. There are still more types of Indian food which you can have in the menu of Indian dishes. They very famous of them are – South India food, Maharashtrian Food, Hyderabadi delicacies, Specialties of Kerala, and alike. Pickles, chutneys, and other additional appetizers are famous items of Indian food which find their position in almost all types of Indian foods.

Indian food is as diverse as its culture is. The food has touch of its every race, geographical settings, its climatic conditions and the essence of people belonging to the place. But one common thing which is found in almost all types of Indian foods is the aromatic use of Indian Species. The foods of India are known as the most mouth watering dishes in the world. The aroma of the food can make your stomach churn and groan to have some taste of them.

They are from different parts of country like Kashmir, Punjab, West Bengal, Gujarat, Kerala, Tamil Nadu and others. The delicacies of Kashmir are known for their inclusion of red chilly, nuts, fruits, saffron, and other ingredients. The Punjabi food is known for their vigor and energy, exclusive use of richness of butter and ghee. The most popular food of Punjab is – ‘Sarso ka saag and Makke di roti.’ They also favor a lot of use of spices like – ginger, garlic and onion along with tomato. The North Indian delicacies are again famous for the famous Mughlai dishes which are a gift to the region from the famous Persian Ancestors. They have made dishes famous like – kabab, kormas and parathas.

Here are few famous dishes which you can prepare in home and have the same taste and aroma as it is served to you in a big restaurant or famous road side food joints called 'Dhabas'.

SHAHI PARATHA:

Ingredients:

Wheat flour 2cup, Minced meat 750 gms, 2 beaten Eggs, I chopped Onion, 1 chopped tomato, 5 green chillies chopped well, garlic and ginger paste, Coriander leaves chopped, 2 tablespoons of oil (refine), 2 tablespoons of ghee, red chilly powder for taste and salt of desired amount.

Method of Preparation:

Knead the floor with some water to form smooth dough. Fry the chopped onions on oil till they are brownish-pink. Also fry the paste of garlic and ginger. Keep them aside. Cook the minced meat in 2/3 cup of water, added with required amount of salt, red chilly powder. Cook it till dry and meat gets boiled. Now make two omelets with the beaten egg of equal size. Make two thin chappathis with the dough. Place one omelet over one chappathi and spread the chopped green chillies, coriander, minced meat prepared; the paste fried with onion and cover it with other omelet. Top this with the second chappathi and press the edges so that they stuff inside don’t come out. Take a tawa fry pan and add the ghee or butter on it. Fry the paratha till it is brownish red and fried well.

Serve it hot with some chutney or sausage. It would be a delicious item to have breakfast.

MASALA GOSHT (Spicy fried meat)

Ingredients:

Meat 750 grams, 1 onion, ginger garlic paste of 1 tablespoon, curd 300ml, pepper corns, cloves, cinnamon, cardamoms, red chilly, turmeric paste, ghee and salt for taste.

Method of Preparation:

Chop the meat into fine pieces that could be cut and eaten easily by a fork and knife. Heat some oil in a pan and add the meat and other ingredients in the pan. Use a good cooking spoon to mix them well. Now cover the whole item and cook for 45 minutes or so. Don’t add any water. Now open the pan and add required amount of ghee and fry the meat till it is reddish brown in color. Serve the preparation hot with few coriander leavens chopped over it.