Indian cuisine recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Despite its exoticism, Indian dishes no longer seem such a curiosity. Knowing and observing all the subtleties and tricks, any housewife can cook them. It should be noted that the recipes of this country can differ dramatically from each other depending on the regions. In India, several religions are spread at once: Buddhism, Hinduism and Islam. It depends on religion what foods to eat and how to cook them. In our article, we suggest that you familiarize yourself with the most popular Indian cuisine recipes, with photos and a detailed description of the preparation.

Diverse cuisine

In our understanding, dishes prepared in the southern and central regions of India are traditional cuisine. Mostly vegetarian dishes are prepared in this part of the country. One of the favorite foods is rice, which is prepared in many ways. Various vegetable stews, stewed and boiled beans, Indian flatbread, fruits, as well as sour-milk products are very popular. In India, they do not eat beef, considering cows to be sacred animals. But still meat dishes in Indianthere is a kitchen. For example, in Punjab and Kashmir, meat dishes are prepared, but lamb or poultry are used for this purpose. In coastal areas, local recipes are even more diverse due to the fact that they have been influenced by overseas cuisines for a long time.

Submission Rules

Indian food is traditionally served on thali. What does he represent? This is a metal tray with small recesses in it, or it is the same, but with small bowls placed on it. Sometimes banana leaves are used instead of thali. A large handful of boiled rice, roti (another type of bread cakes) or chapatis is always placed in the center of the tray. Nearby are bowls with various dishes of Indian cuisine: dhal, vegetable soup, vegetable curry, saji, yogurt. If you do not have special dishes, you can use regular large-sized dishes. Boiled rice should be put in the middle, the rest of the cooked dishes should be spread around, and for vegetable stew, use small tea cups or saucers.

Race

We offer to cook according to the following recipe a dish of Indian cuisine - rasam soup. It is prepared in southern India and eaten with rice. This is a light, aromatic and very tasty soup. It is believed that it has the following healing effect: it helps with coughs, colds or chills. To prepare it, we need the following ingredients:

• tomatoes;
• tamarind paste (you can use lime juice);
• rasam seasoning (cumin, coriander, pea flour, blackpepper);
• tour gave (otherwise - pigeon peas, replace with beans or lentils);
• coriander;
• s alt;
• curry leaves;
• turmeric;
• coriander leaves;
• chili;
• mustard seeds.

How to cook

First, let's prepare the pigeon peas, we need half a glass of them, pour the peas with 1.5 cups of water and boil until tender. Pour 750 ml of water into a deep saucepan, add two tbsp. l. tamarind paste, s alt, turmeric and two tsp. Rasam spices are very popular in Indian cuisine. Cut two tomatoes into cubes and put in a saucepan. Bring to a boil and boil for about 10 minutes, after which we add the round gave and cook for another 5 minutes, not allowing the water to boil away. Next, add chopped curry and coriander leaves and tsp to the pan. melted butter. Pour a little oil into a hot frying pan and fry the red chili peppers and mustard seeds. As soon as the spices begin to crackle, remove from heat and add them to the rasam soup. It is served hot, you can use bowls for this.

Cooking Indian food at home

I would like to say that you can still taste real Indian food only in India. Therefore, great connoisseurs of Indian dishes are advised to visit this amazing country and get to know the national cuisine better. We offer a recipe for cakes that are baked throughout India.

Chapati

This is most likely not a dish, but the Indian national bread, which representsa thin round cake. When you first see chapati, you might think that this is pita bread, but it is not. For baking such bread of Indian cuisine (you can see it in the photo), wholemeal flour containing bran is used. In order to prepare it, you will need the following products:

• 3 tbsp. l. fuel oil;
• 150ml water;
• 2, 5 cups wholemeal flour;
• 0.5 tsp s alt.

Cooking

Combine flour with s alt, add water and knead soft, slightly moist, homogeneous dough. Knead for about 6-10 minutes, sprinkle it with water and close it with a damp cloth. Let the dough rest for 30-45 minutes. Chapatis are baked in a dry cast iron skillet. Flatbreads are fried until bubbles appear on the surface, and the edges begin to wrap up. After that, the cake is turned over to the other side and dried thoroughly. As soon as the product is removed from the pan, it is recommended to slam it with your hands on both sides to release the air, after which one side should be greased with oil.

Curry with minced meat

Do you want to please your family with an unusually tasty and unusual dish? Cook at home according to the recipe of Indian cuisine such a dish - curry with minced meat. You will need:

• 500g lamb meat;
• 1 large onion;
• 2 garlic cloves;
• 35 ml r. oil;
• st. l. curry (powder);
• 60g tomato paste;
• s alt;
• ½ cup yogurt;
• green leaveslettuce.

Cooking technology

Chop garlic and onion and fry in oil, add curry powder to them, heat for a couple more minutes and add tomato paste. We heat the mass for a few more minutes, then add finely chopped meat, yogurt to it, add s alt and simmer until tender. When serving lamb curry, decorate with lettuce leaves. Serve crumbly boiled rice as a side dish.

Tanduri Chicken

We offer another very interesting recipe of Indian cuisine - tandoori chicken. This name of the dish is associated with the Indian tandoori oven, in which chicken meat is baked. Since it is difficult to find such an oven in our country, meat can be cooked in the oven. We will need:

• two legs per serving;
• 250 g sour cream;
• 1 medium onion;
• lemon.

Spices:

• 2cm ginger root;
• chili;
• s alt;
• 3 cloves of garlic;
• ground coriander;
• cumin (ground zira);
• turmeric.

Cooking tips

First of all, it is necessary to remove the skin from the legs, then make three deep cuts on the shins, thighs, on each joint, and, very importantly, it is necessary to cut all the tendons. Prepare a mixture of s alt, lemon juice, chili and grate the legs well, with particular care in the cuts. Next, you need to prepare the marinade: for it, mix sour cream, add gratedginger and garlic, add s alt, lemon juice and the spices listed in the recipe. If the color is not red enough, add paprika or food coloring. The legs are coated with a thick layer of the resulting marinade, after which they are put into the refrigerator for one hour.

Heat the oven to the maximum temperature, put a wire rack, a baking sheet under it so that the juice flows into it when baking. If you don't have a rack available, chicken pieces can be placed on top of coarsely chopped firm vegetables laid out on a baking sheet. We bake almost until fully cooked, then put the onion chopped into thin rings on the legs, pour over the lemon juice and bring to readiness. This dish is served with fresh vegetables and sauce. The result should be a dish of bright red, saturated color, in the original this result is achieved with the help of red cashmere pepper. Like most Indian dishes, tandoori chicken is very spicy and spicy. Therefore, if you want the meat to turn out less spicy, and the color remains the same, you can reduce the amount of hot pepper by replacing it with paprika or food coloring, if you use dyes for cooking.

Indian vegetable stew

We recommend cooking a vegetable stew called sabji in Indian cuisine at home. It is a classic of Indian Vedic cuisine. In its appearance, the dish resembles an ordinary stew and differs only in the presence of a huge amount of various spices in it. For us to workrequired:

• 50g sl. oil;
• 5 large potatoes;
• ¼ piece of cabbage;
• one carrot;
• 100 g sour cream;
• 3 tbsp. l. green peas;
• 100 g paneer cheese (Adyghe can be used);
• 120g water;
• 1/6 tsp asafoetida (an Indian condiment similar in taste to garlic);
• ½ tsp turmeric;
• black pepper;
• ¼ tsp each ground ginger and coriander;
• bay leaf.

If desired, you can add cauliflower, pumpkin, Brussels sprouts or asparagus to the listed products.

At the bottom of a deep saucepan spread carrots cut into medium cubes, put cabbage on it, and then potatoes. If you use a pumpkin when cooking, put it on the very top. Pour in water, put a bay leaf and simmer over low heat for 20 minutes, while the dish is not mixed. Remove from heat, add green peas, butter, cheese, sour cream and spices, leave for 5 minutes.

Biryani pilaf

Each state of the country has its own signature recipe for biryani pilaf. There are many cooking options for this dish: seafood, chicken, vegetables are added to it. We bring to your attention a recipe for biryani with lamb. We will need:

• 1.5kg lamb (whole shoulder and brisket);
• 2 carrots;
• two onions;
• 70 grams sl. oil;
• one pomegranate (as decoration);
• 1 tsp. oil;
• 3 clovesgarlic;
• 0.5 kg rice (preferably basmati or at least long grain).

Spices:

• 10 pcs green cardamom and 1 pc. black;
• ground coriander;
• 8 pcs black peppercorns;
• 10 pcs cloves;
• turmeric;
• 3 tbsp. l. barberry;
• 1 bay leaf;
• ½ tsp cinnamon.

Cooking secrets

Chop the meat into small pieces, cut the vegetables into strips, soak rice and barberry in water. Grind cardamom and pepper and combine with other spices. Take a wide frying pan, pour oil into it and heat it up strongly. S alt the meat and fry very quickly over high heat until golden brown in order to keep the largest amount of juice in it. Then add two tsp to it. spices and fry for another minute. Then add water and simmer until done. Fry carrots and onions until golden brown, add turmeric, pre-steamed rice and barberry. Gently mix and lay out the meat, mix again. We season with another tsp. spices, put the unpeeled garlic and simmer for another 15 minutes. We put the finished pilaf on a large dish, put the steamed head of garlic in the center and decorate with pomegranate seeds.

Indian sweets recipe

It's easy to make delicious, fragrant Indian sweets at home. We will prepare them from chickpeas and dried fruits. For cooking, only natural ingredients are taken: figs, honey, chickpeas, dried apricots. Please note that in the recipe figsand dried apricots are soaked in cognac. Therefore, if sweets are prepared for children, it is better to use some kind of juice for this purpose. Perhaps surprising is the presence in the recipe of such an ingredient as chickpeas (beans of Turkish origin with a nutty flavor). This is understandable: in India, most of the population is vegetarian, so even all the sweets are hearty and nutritious. Chickpeas are equal in nutritional value to meat. For cooking, we need:

• 1 tbsp l. cognac;
• 30g honey;
• 40g sesame;
• 200 grams of chickpeas;
• 8 pcs. dried apricots and dried figs;
• 3 tbsp. l cocoa;
• cinnamon, powdered sugar to taste.

Cooking

Chickpeas are soaked overnight in water, and dried apricots and figs in cognac (orange juice). The next morning, chickpeas, as well as figs with dried apricots, are passed through a meat grinder or chopped with a blender. Add honey and lemon zest to the resulting mass, mix and roll into balls the size of a walnut. Roll the balls at your discretion in chopped chocolate, walnut crumbs or in a mixture of cocoa, cinnamon and nutmeg.