Learning How to Cook Indian Food Can Be Easy! Try These 15 Incredibly Delicious Indian Recipes That Will Make You Want to Cook Instead of Calling for Take Out

Kullu Trout

• Serves: Four
• Cooking Time: 60 minutes
• Difficulty Level: Easy


• Preparation Time: 15 minutes
• Total Cooking Time: 1 hour 15 minutes

Ingredients

• Trout - 1 medium sized



For the Marinade:

• 1 teaspoon of salt
• 1 teaspoon of dil leaves
• 1 teaspoon of crushed corriander leaves
• 1/4 red chilli flakes
• 1/2 lemon juice
• 1/2 teaspoon of lemon rind
• 1 teaspoon of mustard oil for tempering



For the Sauce:

• 2 tablespoon of mustard oil
• 1/2 teaspoon of mustard seeds
• 2 tablespoons of diced onions
• 1 teaspoon of chopped coriander
• 2 tablespoon of lemon juice
• 1/4 teaspoon of salt

Method of Preparation

• Wash trout well and clean
• Mix dill leaves, chilli flakes, crushed coriander seeds, lemon rind, lemon juice, mustard oil, and salt in a bowl
• Rub the marinade paste you just prepared all over the fish and set it aside for ten minutes.
• On a wide pan add the mustard oil and fry the fish on medium high



Making the Sauce

• Heat some oil on a wok. Add mustard seeds allow it to crackle. Next add chopped onions and saute till they turns light golden brown.
• Remove the frying pan from heat and add coriander leaves, lemon juice and salt to taste. Mix well.
• Finally, pour the sauce you just prepared over the fish and serve it hot with a plate of rice.

• Serves - Six
• Cooking time - 3 hours 10 minutes
• Difficulty Level - Difficult
• Preparation time - 20 minutes
• Total cooking time - 3 hours 30 minutes

Ingredients

• One kilogram of white pumpkin (preferably hard)
• 2 tablespoons of chemical lime (two tablespoons)
• 3 cups of sugar (three cups)
• 3 cups of water (three cups)
• 2 tablespoon of milk diluted with 2 tablespoons of water (two tablespoons mixed with two tablespoons of water)
• 1 table spoon of lemon juice ( one tablespoon)
• 4 pods of green cardamoms (peeled and crushed)
• 1 teaspoon of gulab jal

Method of Preparation

• Wash and peel the pumpkin. Cut in half and remove the seeds. Cut the flesh into thick large slices.
• Using a fork prick the pumpkin slices.
• Dissolve one teaspoon of chemical lime in water in a bowl and pour over the pumpkin pieces.
• Allow the pieces of pumpkin to soak in the lime. Next, cut the slices into cubes.
• Dilute the remaining chemical lime with 1 tablespoon of water.
• Soak the pumpkin cubes in the freshly made lime water. Let it sit for about two hours.
• Drain the pumpkin cubes and wash them thoroughly with clean water. Squeeze out the water from the pumpkin pieces and rinse them again. Repeat until no traces of lime water remains.
• Boil the pumpkin cubes in a pot of water on a medium flame until they are cooked. They must turn soft and transparent.
• While the pumpkin is cooking, fill a pan with 3 cups of water. Add the sugar to it and lower the flame. Stir till the sugar melts.
• Next add the cardamoms and lemon juice to the sugar concoction. Keep stirring them till they reach 'one-thread' consistency.
• If foam begins to gather skim it off.
• Keep the syrup warm until the pumpkin pieces are cooked.
• Drain the pumpkin cubes once they are cooked and transfer the pieces into the syrup using a slotted spoon.
• Let the cubes simmer in the sugar mixture for a couple of minutes before you take it off the stove.
• Add a few drops of rose water and mix well.
• Allow the pieces to cool and serve.

• Serves - Four
• Cooking time - 50 minutes
• Difficulty Level - Medium
• Preparation Time - 20 minutes
• Total cooking time - 1 hour 10 minutes

Ingredients

• 500 grams of minced chicken
• 1 large onion
• 1 tablespoon garlic paste
• 5 clove
• 2 dried red chillies
• 1 tablespoon of chopped onion
• 4 pinches of salt (or to taste)
• 1/4 cup of powdered chana dal
• 1 tablespoon of ginger paste
• 5 black cardamom
• 1 cinnamon stick
• 15 peppercorns
• 1 teaspoon of finely chopped green chilli
• 2 cups of any refined oil

Method of Preparation

• Cook the minced chicken in a pressure cooker for five whistles.
• Once the chicken is cooked transfer to a large bowl.
• Allow the minced chicken to cool while the above ingredients need to grinded to make a smooth paste.
• Add chana dal powder, onion, ginger paste, garlic paste, cardamoms, red chilli, cardamoms, cinnamon, peppercorns, and cloves to the chicken mixture and mix well.
• Next add chopped coriander, remaining onion, green chillies and salt to taste. Knead the mixture well using your hand.
• Make small balls of the mixture and flatten them between your palms so that they take the shape of kebabs.
• Heat some oil on a frying pan and shallow fry the kebabs on a medium flame.
• For a nice finishing touch, garnish the kebabs with onion rings and sliced green chillies.
• Serve the kebabs hot with rice or parathas and chutney.

• Serves - Four
• Cooking time - 20 minutes
• Difficulty Level - Medium
• Preparation time - 20 minutes
• Total cooking time - 40 minutes

Ingredients

For the Litti dough

• 1 cup whole wheat (one cup)
• 1 pinch of salt (or to taste)
• 1 tablespoon mustard oil (one tablespoon)
• Water (as required)

For the Filling

• 1/2 cup of black gram flour
• 1 teaspoon of salt
• 1/2 teaspoon of nigella seeds
• 1/2 grated ginger
• 1 finely chopped green chilli
• 1 teaspoon of mustard oil
• 1 teaspoon of lemon juice
• 1/2 teaspoon of thymol seeds
• A handful of chopped coriander leaves
• 1 teaspoon of pickle masala

Other ingredients

• 1 large eggplant or brinjal
• 2 cloves of chopped garlic
• 1/2 teaspoon lemon juice (one by two teaspoon)
• 1 large tomato
• 1 green chilli
• 1 sprig of coriander leaves

Method of Preparation

• Use a mixing bowl to prepare the dough. Throw in the wheat flour, mustard oil and a pinch of salt.
• Add few drops of water and knead the dough. Repeat until the dough is soft and consistent.
• Take yet another mixing bowl and add combine- pickle masala, sattu, mustard oil, lemon juice,coriander leaves, ginger, chillies and add a pinch of salt.
• Next, preheat your oven to 180 C.
• Divide the dough into small bowls and flatten them using a rolling pin. Place a spoonful of filling at the center and fold in the edges. Roll this into a ball using your palms.
• Place the balls on a baking tray and bake on both the sides till they are cooked properly.
• Once the balls are cooked turn the oven on broil for three to four minutes to make the littli crisp
• Now, it is time for the choka. Wash and dry the brinjal.
• Arrange the brinjal on a baking tray lined with aluminum foil.
• Also line up the tomatoes and roast the two veggies in the oven on broil mode.
• Once the veggies are baked peel the brinjal and mash the pulp with the tomatoes. Transfer the mixture into a bowl.
• Add garlic, lemon juice, green chillis, chopped coriander leaves and mustard oil in a large mixing bowl.
• Your choka is ready! Transfer the mixture into a serving bowl.
• Dip the litti crisps in some melted ghee or butter and serve with the chokha.

• Servings for the recipe - Four
• Cooking time - 20 minutes
• Difficulty Level - Easy
• Preparation time - 10 minutes
• Total cooking time - 25 minutes

Ingredients

• 2 cup of fresh peas
• 2 medium sized tomatoes
• 1 tablespoon of mustard oil
• 2 medium chopped onion
• 1/2 tablespoon of ginger paste
• 1/2 lb garlic paste
• 1/2 teaspoon of cumin seeds
• 1 tablespoonof coriander powder
• 1 teaspoon of red chilli powder
• 1/2 teaspoon of turmeric
• 1 teaspoon of sugar
• 3 teaspoons of salt - or as required

For Garnishing

• 1 small onion - finely chopped
• 1 teaspoon of fresh green chutney
• 1 tablespoon of Everest chaat masala
• 1 handful of finely chopped coriander leaves

Method of Preparation

• Grind the onions and tomatoes in a blender to a smooth paste.
• Heat oil in a pressure cooker. Once the oil is hot fry the cumin seeds for half a minute.
• Throw in the onion-tomato paste and saute for an additional minute.
• Now add peas, coriander powder, red chilli powder, turmeric powder, ginger garlic paste, sugar, and salt to taste.
• Stir well using a spatula and allow to cook until the oil begins to separate.
• Pour a cup of water and cook for 5-7 minutes on medium heat.
• Once the mixture begins to thicken and the peas is fully cooked, turn off the stove and transfer contents to a serving bowl.
• Garnish using thin slices onions and green chillies.
• Drizzle with some tamarind chutney and green chutney.
• Garnish with coriander leaves and sprinkle some chaat masala powder on the top before you serve.
• Finally squeeze some lemon juice atop and serve on a platter.

• Servings for the recipe - 6
• Cooking time - 1 hour
• Difficulty Level - Medium
• Preparation time - 10 minutes
• Total cooking time - 1 hour 10 minutes

Ingredients

• 1 kg of potatoes
• 4 onions - medium in size
• a single pinch of garam masala
• 1 cup of peanuts
• 2 teaspoons of red chilli powder
• 2 teaspoons of salt
• 2 tablespoon of imli and gur chutney
• 2 tablespoon of garlic chutney

Method of Preparation

• Peel the potatoes and boil them. After a few minutes of boiling, mash them.
• Heat 1/2 cup of oil for frying the peanuts. Deep fry and add salt to taste.
• Add 1 teaspoon of sugar and 1/2 teaspoon of red chilli powder.
• Add garlic chutney to the remaining oil. Let them sizzle and add garam masala, red chilli powder and imli chutney.
• Add the mashed potatoes to the mixture.
• Serve hot by adding the mixture as fillings in the bun with fried peanuts and chopped onions.

• Servings for the recipe - 4
• Cooking time - 45 minutes
• Difficulty Level - Medium
• Preparation time - 15 minutes
• Total cooking time - 1 hour

Ingredients

• 250 gms of pork
• 1 large chopped onion
• 1 large chopped tomato
• 3 finely chopped green chillies
• 1 medium sized potato
• 250 ml of water
• Salt to taste

Method of Preparation

• Add all of the ingredients in a deep bottom pan.
• Toss all of the ingredients for a few minutes till they are all warmed up.
• Add the glass of water and salt to taste.
• Let the water simmer. Wait for a few minutes to let the meat and potatoes cook. It should take approximately 30 minutes.
• When the water evaporates, you will see oil begin to separate from the fat.
• Serve them hot with bread.

• Servings for the recipe - 4
• Cooking time - 45 minutes
• Difficulty Level - Hard
• Preparation time - 12 hours
• Total cooking time - 1 hour

Ingredients

For Jalebi
• 3/4 cups of flour
• 1/4 cup of corn starch
• 1 cup of whisked yoghurt
• Food colour (optional)
• 2 tablespoons of hot oil for the batter and more for deep frying.
• 1 teaspoon of lemon juice.
• 1 1/2 cup of sugar.
• 1/2 cup of water.
For Poha
• 1 chopped onion - medium size
• 1 chopped potato - medium size
• 1 teaspoon of mustard seeds
• 1 teaspoon of fennel seeds
• 2 green chillies - slit in half
• 8 to 10 curry leves
• 2 tablespoon of cilantro
For Garnishing
• Namkeen
• Pomegranate seeds
• Grated coconut
• Chopped onion
• Lemon wedges

Method of Preparation

• Combine flour, cornstarch, yoghurt, food colour (if you plan to use), hot oil, lemon juice to make jalebi. Mix them well to form a smooth batter.
• Set it aside for 12 to 24 hours to let them ferment.
• Add sugar and water in a saucepan and let them boil to make the sugar syrup. Let them simmer until it reaches a string consistency.
• Pour the batter in a bottle with a small hole.
• Heat oil for deep frying the batter. Cook till the jalebis become crisp. Remove them from the oil and add them to the syrup for about 4 to 5 minutes, while turning them so that the syrup covers the jalebis evenly.
• Remove the jalebis from the syrup and let them cool on a wire rack.
• Wash poha for about 3 to 4 times, drain them and let them dry until they are fit to use.
• Heat 2 teaspoons of oil and add mustard seeds. Add fennel seeds, onions, curry leaves and green chillies. Cook under the onion turns translucent.
• Add potatoes and turmeric and cook them until the potatoes turn tender.
• Add the poha and mix well.
• Cook on low heat for about 6 to 7 minutes.
• Sprinkle chopped cilantro and serve hot while adding garnishings of your choice.

• Servings for the recipe - 1
• Cooking time - 20 minutes
• Difficulty Level - Easy
• Preparation time - 5 - 7 minutes
• Total cooking time - 30 minutes

Ingredients

• 1 kaladi - raw form
• 1 teaspoon of oil
• Salt to taste
• A dollop of butter
• 1 chopped onion
• Tamarind chutney
• 1 egg

Method of Preparation

• Put oil on a frying pan and place the raw kaladi on it.
• Gently press the kaladi while keeping the flame to a minimum.
• Press the kaladi on both sides for a few minutes until it turns deep brown.
• When the kaladi is done on both sides, gently cut it in half.
• Add a dollop of butter on the frying pan and press the kaladi on the butter.
• Add your desired fillings in between the kaladi - omelettes and chutneys work best.
• Serve the kaladi hot with chopped onions and tamarind chutney.

• Servings for the recipe - 2
• Cooking time - 40 minutes
• Difficulty Level - Easy
• Preparation time -15 minutes
• Total cooking time - 55 minutes

Ingredients

• 2 pieces of chicken legs
• 1 onion
• 1 carrot
• 5 gingers
• 7 spring onions
• 3 green chillies
• 2 sprigs of coriander leaves
• 5 pieces of garlic cloves
• Salt and pepper to taste
• 1/2 lemon
• 200 ml of water
• 1 teaspoon of honey
• 1 teaspoon of soy sauce
• 2 tablespoons of olive oil
• A handful of egg noodles

Method of Preparation

• Dejoin the chicken legs.
• Add 5 gm of ginger. Chop 6 spring onions and split 3 green chillies. Chop 5 garlic cloves in fine pieces.
• Heat 2 tablespoon of olive oil and fry the chicken till it turns deep brown.
• Slice a carrot and add to the chicken with the chopped onions.
• Add ginger, garlic, green chillies and spring onions.
• Add salt and pepper to taste and finely chopped coriander leaves and saute.
• Add 200 ml of water and let it simmer for 5 minutes.
• Add a few drops of lemon juice.
• Add 1 teaspoon of soy sauce and honey and gently stir the broth.
• Let it simmer for about 10 minutes.
• Remove the chicken legs from the broth and shred it.
• Add a handful of noodles in the broth and cook for about 6 to 7 minutes.
• Add the shredded chicken back in the broth and cook again for 4 minutes.
• Garnish the broth with spring onions, coriander leaves and serve hot.

• Servings for the recipe - 4
• Cooking time - 30 minutes
• Difficulty Level - Easy
• Preparation time - 8 minutes
• Total cooking time - 38 minutes

Ingredients

• 1 cup of white chickpeas - dried
• 1 teaspoon of mustard seeds - black
• 1 teaspoon of urad dal
• 1 pinch of hing
• 2 dry red chillies
• 10 - 12 curry leaves
• 2 - 3 tablespoon of coconut (freshly grated)
• Salt to taste
• A sprig of coriander

Method of Preparation

• Rinse the chickpeas well and let them soak in water overnight.
• Drain the chickpeas and pressure cook them (5 to 6 whistles) with 1 teaspoon of salt and 4 cups of water.
• Drain the chickpeas from the water and keep them aside.
• Heat oil in a frying pan and add mustard seeds and urad dal. Keep on stirring them on low flame until the mustard seeds begin to crackle and the urad dal turns brown.
• Add the curry leaves, red chillies and hing. Fry them for about 15 to 20 seconds.
• Add the chickpeas and salt to taste.
• Stir and saute the chickpeas for about 5 to 6 minutes on a low flame.
• Add the coconut and stir the mixture well.
• Garnish the chana sundal with a few leaves of coriander and serve.

• Servings for the recipe - 2
• Cooking time - 15 minutes
• Difficulty Level - Easy
• Preparation time - 5 minutes
• Total cooking time - 15 minutes

Ingredients

For Roasting Rava
• 1/2 tablespoon of ghee
• 12 to 13 of kaju
For Making Kesari Bhaath
• 1.5 cups of water
• 1/2 tablespoon of kishmish
• 1/3 cups of sugar
• 1/4 teaspoon of choti elaichi powder
• A pinch of kesar
• 1 to 2 drops of orange food colour extract or a pinch of haldi powder
• 2 to 3 tablespoons of ghee

Method of Preparation

• Take a frying pan and add 1/2 cup of rava and stir it on a low flame.
• Roast the rava till it looks crisp.
• Keep aside the roasted rava on a plate.
• Add 1/2 tablespoon of ghee and kaju in the frying pan and stir them on a low flame. Keep on stirring until they turn deep golden brown.
• Keep aside the mixture on a plate.
• Add 1.5 cups of water, sugar and stir the mixture well on a low flame until the sugar melts.
• Add raisins, a pinch of saffron strands or haldi powder to the mixture and stir well on a low flame. Bring the mixture to a boil.
• Add the roasted rava in 2 to 3 batches and keep on mixing well so that no lumps are formed.
• Add 2 tablespoons of ghee and 1/4 teaspoons of elaichi powder. Stir the mixture well.
• Cook the mixture for about 4 to 5 minutes on a low flame.
• Once the rava is cooked well, add the fried kajus. Stir the mixture well
.
• Serve the dish hot.

• Servings for the recipe - 4
• Cooking time - 30 minutes
• Difficulty Level - Easy
• Preparation time - 4 hours
• Total cooking time - 4 hours 30 minutes

Ingredients

• 1 banana - medium size
• 3 tablespoons of sugar
• 3/4 teaspoon of cumin powder
• Salt to taste
• 2 pinch of baking soda
• 2 tablespoons of yoghurt
• 1.5 cups of wheat flour
• 1 teaspoon of ghee
• Olive oil

Method of Preparation

• In a mixing bowl, add sugar and bananas and mash them well.
• Add flour, 1 tablespoon of yoghurt, ghee, baking soda and cumin powder to the puree.
• Add salt to taste and knead the mixture well.
• Keep aside the dough in a bowl for 4 hours and cover it well. Lightly knead the dough after 4 hours.
• Make small to medium sized balls from the dough and flatten them lightly with your palms and fry them in olive oil. Keep on stirring them until they turn deep golden.
• Take out the balls and drain out the excess oil on a napkin.
• Serve them hot with tea, coffee or warm milk.

• Servings for the recipe - 4
• Cooking time - 30 minutes
• Difficulty Level - Medium
• Preparation time - 10 minutes
• Total cooking time - 30 minutes

Ingredients

• 2 carrots - medium sized
• 2 potatoes - peeled and chopped
• 1 cup of peas
• 80 gms of french beans
• 1 large onion - sliced thin
• 4 garlic - mashed
• 1 ginger
• 3 chillies
• 5 cloves
• 1 teaspoon of black pepper - crushed
• 3 cups of coconut milk or water
• 15 curry leaves
• 3 tablespoon of coconut oil
• 1 cup of thick coconut milk
• Salt to taste
• Sugar

Method of Preparation

• Heat coconut oil on a frying pan and add cinnamon, cloves, black pepper and cardamoms. Saute them well till they give out a sweet fragrance.
• Add ginger, garlic, chillies, sliced onions, curry leaves and mix them well until the onions become translucent.
• Add the chopped vegetables, coconut milk or water and stir them well. Cover the pan.
• Let the vegetables cook for a few minutes.
• Add the thick coconut milk and stir the mixture well. Let the mixture simmer for 1 minute.
• Add the curry leaves atop the mixture before serving hot.

• Servings for the recipe - 3
• Cooking time - 30 minutes
• Difficulty Level - Easy
• Preparation time - 15 minutes
• Total cooking time - 45 minutes

Ingredients

• 20 gms of dill leaves
• 80 gms of onion
• 120 gms of carrot
• 10 gms of coriander leaves
• 225 gms of rice flour
• 1.5 teaspoons of finely chopped ginger
• 3 green chillies
• 1 teaspoon of cumin seeds
• 1/3 cup of coconut - freshly grated
• 2/3 cup of water
• Salt to taste
• Olive oil

Method of Preparation

• Add 1/2 cup of chopped dill leaves, 1/2 cup of grated carrot, 1/2 cup of finely chopped onions, 1/3 cup of chopped coriander leaves in a mixing bowl.
• Add 1.5 teaspoons of chopped ginger and 3 chopped green chillies.
• Add 1/3 cup of grated fresh coconut, 1 teaspoon of cumin seeds, 1.5 cups of flour and salt to taste.
• Mix all of the ingredients quite well and keep it aside for 30 minutes.
• Add water to the mixture in batches depending on the quantity of flour.
• Mix and knead to a soft dough.
• Take a pan and grease some oil on it.
• Take a small portion of the dough and flatten it on the pan.
• Lower the flame to a minimum and cook the akki roti.
• After cooking, place the akki roti on a napkin so that the excess oil gets soaked.
• Serve the akki roti with coconut chutney.