Deciding What is for Dinner is Always Tough(2020): Spice up Dinner Tonight with Our Best of Indian Dinner Recipes.

Method

• Grind the following ingredients to a smooth powder – Oats, Poha and Semolina. Transfer this powder into a bowl and add Rice Flour, Salt, Hung Curd and mix well.
• Add water and make the batter to a medium-thick pourable consistency without any lumps.
• Place a pan on the stove and once it is slightly hot, pour a ladle of batter at the centre and spread it evenly in a circular manner. Drizzle a little oil and cook the dosa on medium flame until it is crisp and brown. Serve this instant dosa with chutney and sambhar.

Method

• Heat oil in a cooker. Add cumin seeds, when they crackle add turmeric, asafoetida, and green chillies. Sauté for a few seconds.
• Add yellow moong dal, barley, salt and 4 cups water. Pressure cook for 2 whistles.
• Serve this tasty khichdi with low-fat curds.

Method

• Heat oil in a pan. Add cumin seeds, when they crackle add green chilli and ginger. Sauté for few seconds and add chopped onion. Fry until onion turns golden brown. Now add chopped capsicum, and tomatoes.
• Add red chilli powder, turmeric, black pepper powder and salt. Add multigrain dahlia, sauté for a minute and add 3 cups of water.
• Cover with a lid and cook on low flame until all water is absorbed. Serve hot with curd.

Method

• Wash and soak Yellow Moong Dal for about 2 to 3 hours. Drain and Grind dal with red chilli powder, roasted cumin, turmeric and salt to a smooth paste.
• Add chopped onion to the batter.
• Heat a griddle and pour a ladle of batter at the centre and spread it to make a thin dosa. Flip and cook the chilla on the other side too.
• Serve hot with curd or your favourite chutney.

Method

• Cut the outer portion of guava into medium-sized cubes. Blend the center portion into a smooth paste with ½ cup water. Strain this paste and keep aside. You will get about 1 cup of guava paste.
• Heat oil in a pan. Add mustard seeds when they crackle add capsicum, tomatoes, guava paste, chopped guava cubes, coriander-cumin powder, dried mango powder, chilli powder, salt, sugar and ½ cup water. Cook this mixture for 3 – 4 minutes on medium flame. Stir occasionally.
• Serve immediately garnished with coriander.

Method

• Heat oil in a pan and fry onions until it is a deep brown. Stir constantly, so that they don’t burn. Blend the fried onions with ½ cup water into a smooth paste and set aside.
• In a deep Pan, heat Ghee. Add Cinnamon, Cloves, and Cardamom. Sauté until it leaves aroma. Add Ginger, Garlic Paste and fry for a minute. Add Green Chillies and sauté for another minute.
• Add the prepared onion paste along with yogurt to the above mix. Cook for about 3 to 4 minutes. Add Cumin-Coriander Powder, Black Pepper Powder, Kashmiri Red Chilli Powder and Salt. Mix and cook until oil separates.
• Add Paneer Cubes, Water and Cream.
• Now, cover the pan securely with a lid ensuring that no steam escapes. Reduce the flame and simmer for about 15 minutes.
• Finally, add Kasoori Methi and Garam Masala Powder. Mix and garnish with coriander.

Method

• Grind soaked cashews and tomatoes into a fine paste.
• Heat oil in a pan. Add red chilli powder, turmeric, garam masala and salt. Add boiled eggs to this mixture and fry eggs on low flame until they are lightly golden. Take the eggs out.
• In the same oil add all the whole spices and sauté them. Add in onions, chopped ginger and garlic and sauté until onions are golden brown.
• Add cashew and tomato paste, red chilli powder, cumin powder, turmeric powder, salt and coriander powder. Sauté until oil leaves the sides of the pan. Add water to get the required consistency. Add in green chilli, garam masala, Kasuri methi, and eggs. Cover and simmer for about 5 minutes. Garnish with coriander leaves.

Method

• Take water in a vessel, when it starts boiling add rice and salt to it. Cook until rice is half-done. Drain the water and set aside. Mix milk and saffron and keep aside.
• Heat ghee in a thick bottomed vessel. Add chopped onions and fry until it is translucent. Add whole spices and fry for 1 minute. Add ginger-garlic paste and minced meat. Fry for 6 to 7 minutes. Add salt to taste.
• Once keema is cooked and releases fine aroma, mix in red chilli powder, curd and continue cooking for 3 to 4 minutes on low flame. Cook until keema is nicely cooked and oil begins to separate the sides of the pan.
• Remove the mixture from flame. Take a baking dish with lid. Add a portion of half-cooked rice as the first layer. Add the prepared keema as the second layer and sprinkle some saffron milk and a bit of lime juice. Repeat this process with top layer rice. Pour chicken stock on these layers.
• Seal the dish with a lid and bake for 15 minutes at low temperature. Serve hot!

Method

• Heat oil (3 tbsp) in a pan. Add makhana and roast continuously until they are crisp, which takes about 3 to 4 minutes.
• Blend tomatoes, ginger and cashews to make a puree.
• Heat oil in a saucepan. Add cumin seeds and when they crackle add asafoetida, tomato paste, chilli and coriander powder, sugar and salt. Sauté for 2 – 3 minutes or until oil separates from the mix.
• Add green peas and roasted makhana and 11/2 cups of water. Cook for about 6 to 7 minutes on low heat.
• Turn Off the heat and add garam masala and cilantro.

Method

• Heat groundnut oil in a pan and add mustard seeds. Once they start crackling add curry leaves. Add Onions and ginger, garlic paste. Fry for 5 minutes until onions are brown and add turmeric, coriander and chilli powder. Add tomatoes and fry until tomatoes are mushy.
• Now add coconut milk and cream. Simmer for 10 minutes. Add palm sugar and lemon juice with salt. Add prawns into this gravy just before serving, as it only takes few minutes to cook. Serve garnished with fresh coriander.