Homemade North Indian Recipes

Explore authentic homemade recipes, fresh spices, and delicious catering services prepared with traditional flavors and quality ingredients.

Kadi(Curd Curry)

Kadi served in bowl with pakora and rice

Kadi is a traditional Indian dish made with yogurt and gram flour, cooked into a tangy and flavour curry. It is often served with soft pakoras and enjoyed with steamed rice for a comforting meal.

Recipe Details

  • Prep. Time- 10 Minutes
  • Cook Time- 30 Minutes
  • Difficulty- Easy
  • Servings- 4

Utensils Needed

  • Deep Heavy-Bottomed Pot or Kadai: is essential to prevent the curd mixture from boiling over and to allow for slow boiling.
  • Whisk or Blender : Necessary for mixing yogurt and gram flour to create a smooth, lump free mixture.
  • Smal Pan/Tadka Pan:Used for heating oil and preparing the tempering (tadka) of spices, curry leaves and dry red chilies.
  • Slotted spoon: Essential for removing pakoras from hot oil while draining excess oil.
  • Mixing Bowl: For preparing the pakora batter.
  • Ladle: For stirring the kadi periodically while it cooks.

Ingredients for Kadi

  1. 500gm yogurt (curd)
  2. 100gm gram flour (besan)
  3. salt(to taste)
  4. 1/4 teaspoon black pepper powder 
  5. 1/4 teaspoon red chili powder 
  6. 1/2 teaspoon turmeric powder 
  7. 1/2 teaspoon ginger- garlic paste 

Ingredients for Pakora(Fulkis)

  1.  50 grams gram flour (besan)
  2. Less than 1/4 teaspoon baking soda 
  3. A pinch of turmeric
  4. A pinch of salt
  5. A pich of red chili powder 
  6. Water (to make a smooth batter)

Method of Preparation

Step1: Prepare Kadi Base

 

  • To make kadi, blend the yogurt and gram flour in a grinder. Pour the mixture into a pot and bring it to a boil.
  • Pour the mixture into a pot and bring it to a boil.
  • Add salt, black pepper, red chilli powder, turmeric powder, ginger-garlic paste
  • Then, cook on low heat. 
  • Keep stirring occasionally with a spoon until it begins to thicken.                                   

Step 2: Make Pakoras

  • Mix all pakora ingredients with water to form a thick batter.
  • Heat a little oil in a pan.
  • Drop small portions (balls) of batter into the oil and fry until golden.
  • Remove and keep aside on a plate

Step 3: Prepare Tempering (Tadka)

  • Heat 1 tablespoon mustard oil in a frying pan.
  • Add 2-3 whole black chilies.
  • Add 1 teaspoon cumin seeds.
  • Add a pinch of asafoetide (hing).
  • Add 2 cloves of garlic and fry untill it is charred (Black).

Step 4: Final Step

  • Add the fried pakoras to the kadi.
  •  Then pour the prepared kadi in the tempering(Tadka).
  • Your kadi is ready serve it hot with chutney or rice

Frequently Asked Questions

Why does kadi become lumpy? 

Mix gram flour and yogurt properly before cooking.

How long should kadi be cooked? 

Kadi should simmer atleast 20-30 minutes for best flavor.

What is served with kadi?

Kadhi is usually served with steamed rice.

Aloo Chaat

Spicy aloo chaat made with fried potatoes chutney and chaat masala

Aloo chaat is a popular Indian street food made with crispy fried potatoes, tangy chutney, and aromatic spices. This quick and flavorful snack is perfect for tea-time or as a light evening meal, offering a delicious balance of spice, tangy, and savory taste.

Recipe Details

  • Prep. Time- 5 Minutes
  • Cook Time- 10 Minutes
  • Difficulty- Easy
  • Servings- 1

Utensils Needed

  • Kadai/Frying Pan: Used to fry potatoes.
  • Mixing Bowl: Helps mix potatoes with spices and chutney.
  • Knife & Chopping Board: Used for cutting ingrdients.
  • Serving Bowl/Plate: Used for serving chaat properly.
  • Spoon: Helps mix ingredients evenly.

Ingredients

  • 50-100 grams Aloo.
  •  50-100 gm Dahi (yogurt).
  • Crushed-coriander, cumin, red chilli and salt as per your taste.
  • 2 tablespoon sweet and tangy chutney.

Method of Preparation

  • To make aloo chaat.
  • Boil the potatoes.
  • After boiling, peel them.
  • Cut them into small pieces.
  • Mash the yogurt and potatoes to it.
  • Then add crushed coriander, cumin, red chilli, and salt as per your taste.
  • At last, add sweet and tangy chutney.
  • Mix everything well.
  • Your aloo chaat is ready to serve.

Frequently Asked Questions

Can i bake potatoes instead of frying?

Yes, baked potatoes are a healthier portion.

Which chutney is used in aloo chaat?

Tamarind chutney and green chutney are commonly used.

Is aloo chaat spicy?

It can be adjusted according to your taste.

Tomato Rice

Tomato rice is a simple and tasty one-pot dish made with basmati rice, fresh tomatoes, and spices. It is perfect for a quick meal and pairs well with curd or raita.

Recipe Details

  • Prep. Time- 1 Hour
  • Cook Time- 15 Minutes
  • Difficulty- Easy
  • Serving- 2

Utensils Needed

  • Cooking Pot/ Rice Pan: Used to cook the rice properly.
  • Bowl: For soaking basmati rice.
  • Knife: Used for chopping onions and tomatoes.
  • Spatula/Spoon: Helps mix rice and masala evenly.
  • Measuring Spoon: Helps measure spices accurately.

Ingredients

  • 250 grams basmati rice 
  • 100 grams tomatoes (finely chopped or pureed)
  • 1 tablespoon refined oil
  • 1/2 onion (sliced)
  • 1 teaspoon ginger -garlic paste
  • 1/2 teaspoon cumin seeds 
  • 8-10 cloves
  • 1/2 teaspoon whole black pepper
  • 1 bay leaf 
  • 1teaspoon garam masala
  • salt to taste 
  • water (as needed)

Method of Preparation

Step 1: Soak the Rice

  • Wash and soak basmati rice in water for 1 hour

Step 2: Cook the masala

  • Heat oil in a pan.
  • Add cumin seeds, cloves, black pepper,and bay leaf.
  • Add sliced onion and saut`e until light golden.
  • Add ginger-garlic paste and cook for minute.

Step 3:  Add tomatoes

  • Add chopped/pureed tomatoes.
  • cook for 5-10 minutes untill soft and well blended.

Step 4: Add rice

  • Add soaked rice and salt.
  • Mix gently.

Step 5: Cook the rice

  • Add water (about 2 cups for 1cup rice).
  • Cover and cook until rice is fully done and fluffy.

Step 6: Finish

  • Sprinkle garam masala and mix lightly.
  • Serve with curd (yogurt), raita or pickle

Tips

  • Use ripe tomatoes for better flavor.
  • you can add green peas or capsicum for variation.
  • For rich taste, add a little butter at the end.

Frequently Asked Questions

Which rice is best for tomato rice?

Basmati rice is preferred because of its aroma and fluffy texture.

Can I make tomato rice spicy?

Yes, you can add green chilies or extra chili powder.

What can I serve with tomato rice?

Tomato rice goes well with curd, raita, or pickle.

Aloo Paratha

Aloo paratha is a popular Indian flatbread stuffed with spiced mashed potatoes. It is crispy on the outside and soft inside, perfect for breakfast or lunch.

Recipe Details

  • Prep. Time- 5 Minutes
  • Cook Time- 7 Minutes
  • Difficulty- Very Easy
  • Servings- 1

Utensils Needed

  • Pressure Cooker: Used to boil potatoes quickly.
  • Potato Masher: Helps mash potatoes smoothly.
  • Mixing Bowl: Used to prepare dough and filling.
  • Rolling Pin: Helps roll the parathas evenly.
  • Tawa (Flat Pan): Used to cook the paratha.
  • Spatula: Helps flip the paratha while cooking.

Ingredients

  • 1 small potato
  • 1/4 teaspoon salt
  • Crushed red chili (to taste)
  • crushed ocriander seeds
  • 4-5 fresh coriadnder (cilano) leaves,chopped
  • Wheat flour (for dough)
  • Water (for kneading)
  • Ghee (for cooking)

Method of Preparation

Step 1: Boil the Potato 

  • Pressure cook the potato for 1 whistle.
  • Peel and mash it well using masher.

Step 2: prepare the Filing 

  • Add salt, crushed red chili, crushed coriander seeds, and chopped coriander leaves to the mashed potato.
  • Mix everything well.

Step 3: Make the Dough

  • Take wheat flour and knead it into a soft dough using water.

Step 4: Stuff the paratha

  • Take a small ball of dough and flatten it slightly.
  • Place some potato filling in the center.
  • Seal it and shape it into a ball again.

Step 5: Roll the Paratha 

  • Gently roll it into as flat round shape (like roti/paratha)

Step 6: Cook the Paratha 

  • Heat a tawa (pan).
  • place the paratha on it.
  • Apply ghee and cook both sides until golden and crisp.
  • Serve hot with pickle ,chutney ,yogurt(curd).

Tips

  • Mash the potato very well to avoid lumps.
  • Don’t overfill,or it may break while rolling 
  • Cook on medium flame for best texture.

Frequently Asked Questions

Why does aloo paratha break while baking?

It usually happens when the filling contains too much moisture.

Can I cook aloo paratha without ghee?

Yes, oil can be used instead of ghee.

How do I keep aloo paratha soft? 

Cook on medium heat and keep covered after cooking.

Bread Rolls

Bread rolls are crispy snacks made by stuffing spiced mashed potatoes inside bread and frying until golden brown. Perfect for tea-time and everyday snacks.

Recipe Details

  • Prep. Time- 2 Minutes
  • Cook Time- 5 Minutes
  • Difficulty- Very Easy
  • Servings- 1

Utensils Needed

  • Pressure Cooker/Pot: Used to boil potatoes.
  • Mixing Bowl: Helps mix potato filing.
  • Frying Pan/Kadai: Used for frying bread rolls.
  • Spoon: Helps mix spices properly.
  • Plate/Tray: Used to keep prepared rolls before frying.

Ingredients

  • Potatoes
  • salt (to taste)
  • Red chili powder 9to taste)
  • Bread slices
  • 2 tablespoon oil (for frying)

Method of Preparation

Step 1: Boil the Potatoes

  • Boil the potatoes until soft.
  • Peel and mash them well.

Step 2: Prepare the filing

  • Add salt and red chili powder to the mashed potatoes. 
  • Mix properly.

Step 3: Prepare the Bread

  • Take bread slices and dip them lightly in water.
  • Press gently to remove excess water.

Step 4: Shape the Rolls

  • Place some potato mixture on the bread.
  • Roll and shape it into small balls or oval rolls.

Step 5: Fry the Rolls

  • Heat oil in a pan.
  • Fry the rolls until golden brown and crispy.
  • Serve hot green chutney, tomato sauce.

Tips

  • Do not soak bread too long, or it will break.
  • Fry on medium flame for even crispiness.
  • you can add chopped coriander or spices for extra flavor.

Frequently Asked Questions

Why are my bread rolls breaking?

The bread may be soaked in too much water.

Can I air fry bread rolls?

Yes, bread rolls can be air fried for a healthier version.

Which chutney goes best with bread rolls?

Green chutney and tomato ketchup both taste great.

Kofta

This chicken Kofta curry is a rich and delicious dish made with soft minced chicken balls cooked in a flavor gravy. Perfect to enjoy with roti or rice for lunch or dinner.

Recipe Details

  • Prep. Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Difficulty: Medium
  • Servings: 3

Utensils Needed

  • Utensils Needed–
  • Mixing Bowl: Used to mix minced chicken and spices properly.
  • Chopper/Grinder: Helps grind the chicken smoothly.
  • Frying Pan: Used for cooking the gravy and frying koftas.
  • Spatula/Spoon: Helps stir the gravy while cooking.
  • Pressure Cooker: Used to cook koftas evenly in gravy.
  • Knife & Chopping Board: Used for cutting ingredients.

Ingredients for Kofta

  • Minced chicken 
  • Salt as per taste
  • 2 teaspoon ginger-garlic paste

Ingredients for Gravy

  • 2 teaspoon refined oil 
  • 2 tablespoon onion paste
  • 1 teaspoon ginger-garlic paste
  • Salt as per taste
  • 1/4 teaspoon turmeric  powder 
  • 1/4 teaspoon red chili powder
  • 2 teaspoon coriander powder

Method of Preparation

Step 1: Prepare kofta mixture 

  • Take minced chicken and grind it properly in a chopper.
  • Add salt according to your taste.
  • Add 2 teaspoons of ginger-garlic paste.
  • Mix everything well.

Step 2: Prepare the Spice Mix

  • Take a small plate or bowl.
  • Add turmeric powder, red chili powder and coriander powder.
  • Add a little water (less than half a cup).
  • Mix well and keep it aside

Step 3: Cook the Gravy

  • Take a cooker or pan.
  • Add refined oil
  • Add onion paste and ginger-garlic paste.
  • Add salt. 
  • Add the spice mixture prepared with water.
  • Cook and roast the masala well.
  • Add a little water if needed.
  • Cook the gravy for about 20  minutes.

Step 4: Make the Kofta Balls

  • Take the chicken mixture out of the fridge if stored.
  • Make small round kofta balls with your hands.

Step 5: Add the Koftas to the Gravy

  • After the gravy is ready, gently add the kofta balls into it.
  • Cook for another 10-15 minutes until the koftas are fully cooked.
  • Your delicious chicken kofta is now ready to serve.
  • You can enjoy with chutney or pickle.

Frequently Asked Question

Can i make chicken kofta curry without frying?

Yes, you can bake or shallow fry the koftas for a healthier version.

What is the best side dish for chicken kofta curry?

Chicken kofta curry tastes delicious with naan,roti, or steamed rice.

How do I keep chicken koftas soft?

Use fresh minced chicken and avoid overcooking the koftas.

Can i store chicken kofta curry in the fridge?

Yes, you can refrigerate it in an airtight container for up to 2 days.

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