Indian Recipes (Most Popular)
Maharashtrians and Goans are all very fond of Bread.It is a Break Fast staple in every home today.The Paav Wala(Bread Wala)delivers fresh Bread to us daily in Mumbai(Bombay) warm from the nearest Bakery.This dish is made from day old Bread.This is a spicier version of the original and can be made from left-over Rotis or Bhakris as well.Tortillas can be used too----use whichever type of Bread you prefer.
This is the recipe used by folks in Kolhapur.This town lies near the States of Karnataka and Maharashtra Border and has a slight Kannad influence on certain condiments.This is a spicy Powder which is eaten with plain hot steamed Rice,a pinch of Salt and lots of melted Ghee----this really transforms plain Rice into Ambrosia!!!
This is another popular traditional Marathi Sweet.My Mother and Grandmothers always kept these ready to serve any one who may pay a visit.A fresh batch would be made as soon as the earlier one got over.These are nutritious and keep for a month or two on the shelf in an airtight jar.
I used to make this often because I love Kulfi and am not too fond of machine made Ice Cream.This Milk based Dessert is of such a creamy and smooth texture that the Saffron Threads add to the taste.You can convert this basic recipe into a Dry Fruit one by adding slivered Dry Fruits like Almonds and Pistachioes to give it a richer taste.Chopped Cashew Nuts,Dried Figs and Apricots as well as any Fresh Pureed Fruit can be used.Ripe Strawberries,Mangoes and Custard Apples are also favourites.Add these to the basic recipe given here.
This is accompanied by the Vermicelli Threads dipped in any Sherbet Concentrate preferred.I use an Indian Sherbet called 'Rooh Afza' which is available the World over.Made from Water Melon Juice and many other Ingredients it helps to keep the body cool during the hot Indian Summers particularly in the Indo-Gangetic Plain made famous by Sir Rudyard Kipling as the 'dusty,dry and windy Plains' of India.These lie just below the Himalayas and it's Foot Hills in the North of India.
This is an old Mughalai Recipe which tastes really great.However a little modification was needed to reduce calories from Fats.
To make this easier to cook I've reduced the total Fat by 75%----if possible interested people could try reducing it further.Adjust the spiciness to suit personal tastes as this Curry looks great and tastes great with a rich red colour.
This thick stew like dish is a very tasty and spicy recipe- -- very popular with all our family. This is specially relished during the heavy Monsoon days and is very filling and satisfying.
In the Konkan region Black-Eyed Beans are sown during the Monsoon.The tender tips and Leaves are plucked and made into this tasty Vegetable.This adds the mandatory Green Leafy Vegetable to the daily meal.
Ba-aji cooked this very simply.The ingredients are the simple yet this Vegetable is rich in various nutrients and Dietary Fibre.
Laadu Atya ,my mother's youngest paternal aunt was one very beloved relative I loved visiting.Blessed with her mother's(Ba-aji's)awesome culinary prowess combined with a very large and loving heart and a nature as sweet as her name(Laadu/Laddu--a traditional Indian Sweet) she was one person who cooked with both,heart and soul.This was one of my favourite childhood dishes which I loved to eat with Rice.
My neighbour Kishoriben is a very spry 74 year old----looking at her spare frame one wouldn't put her beyond 60!!!!She is a great Cook---and loves to keep her hand in touch with all the Traditional Flavours for both her sons live away-----the older one in Australia the younger one in the U.S.A.----so her efforts are greatly appreciated by us---her neighbours for 35 years----for the great variety she adds to our Menus!!!This is a Winter Speciality---given the abundance of Vegetables available then in the Markets!!!However outside India,packets of Frozen Undhiyu Vegetables are easily available in Indian Stores for those interested in trying this recipe out.
This is a light and preferred manner of cooking Fish in the Konkan----very popular with Green Leafy Vegetables, steamed White Rice and Solkadhi at night during the Summers.Traditionally the Solkadhi is drunk as a digestive anfd the Fish used for this dish varies according to the catch----King Fish,Salmon,Flying Fish,Mackerel or Tuna are the more popular choices for this preparation.This dish can also be prepared with Shrimps,Clams or Mussels as well.
Taro Leaves are extremely popular in India.The mature Leaves are used to make a snack while the tender Leaves are cooked into a Curry in Maharashtra,Goa,Karnataka and the other three Southern States of Kerala,Tamil Nadu and Andhra Pradesh.This Vegetable is specially popular in Wedding and Pooja Menus as well as being relished on Vegetarian days and is a very tasty preparation.
This is a very popular Dal and Rice recipe in our house which I prepare for special occasions or when I'm in an expansive mood.
Diwali is one of India's premier Festivals and is a time for celebration and family.
This is a popular Sweet traditionally made during the Festival of Lights or Diwali which falls during late October to mid November depending on the lunar cycle for the months of Ashwin and Kartik.
Traditionally five-six Sweets and five-six Savouries are prepared for this 15 day period which starts with Vasu Dvadashi in Ashwin and ends with Tulsi Vivah in Kartik.
Large boxes full of home-madeSweets and Savouries are exchanged and a lot of family get-togethers are held during this period.
During my childhood this was a favourite Tea Time Snack---specially during the Rains.Later it became a favourite with my daughters and I served it to them regularly as an after School Snack.The only difference in this and the original Recipe is that in those days the large Bread Slices would be cut into 4 triangles each and then be deep fried,loaded with this Filling and topped by a Kraft's Cheese Single Slice.Then these would be grilled for the Cheese to melt and soften and then would eaten hot with tall Glasses of Milk for us and hot Tea for the Parents.
The Flavour and basic Recipe is for a classic Non-Vegetarian Meat dish which is one of the most loved of all Indian Curries.
I love converting some of these Non-Vegetarian recipes into Vegetarian ones 'coz I don't see why the taste should be confined only to dishes enjoyed by a select few.
This the recipe given to me by my mother's friend Prabha Maushi.She used to make this and keep for us to eat with plain hot Steamed Rice,melted Ghee and a pinch of Salt during the Monsoons.Her name always conjures up lovely childhood memories of pouring Rains and steaming hot Methkut Bhat with Ghee and Papads----the ultimate comfort food!!!
When I was a child we grew most of our Vegetables in our backyard.My father loved simple food and most of our daily meals included lots of Vegetables.This Vegetable is made from the tender Tips and tender Leaves of the Pumpkin Vine.We would pluck this fresh and Akka would cook these with lots of Garlic and Oil.The Oil has been modified but you can still use as much Garlic as you like!!!!
This is the recipe which I take first thing in the morning on an empty stomach.This helps reduce Fat, Constipation,Cholestrol,Diabetes and High Blood Pressure.And it does work albeit a little slowly.Results show after a month or so of drinking this and the the effect is gradual----not sudden.I could not find Amala(Amalaki/Aavala)also known as the Indian Gooseberry in the calorie chart.If fresh is not available use the dried Powder instead.
During the Monsoons(Rainy Season)Sun-Dried Fish is an integral part of the diet as stormy Seas make fishing difficult.Dried Mackerels,Dried Shrimp,Dried Kingfish(Surmai) and dried Bombay Ducks are used in various dishes.Of these the Suka(dried) Bangda(Mackerel) Kismoor (Salad)is one of the most popular preparations
Stuffed Peppers are a very tasty preparation and for those who enjoy Spicy Food,these are an ideal accompaniment with a serving of steaming White Rice and Dal!!!This is my maternal Grandma--Aaji's rrecipe and for those who don't like it hot---just remove the Seeds---the Taste and Flavour remain without the heat!!!
Another quickie chicken and rice recipe! I like the Maya Kaimal line of curry sauces found in the refridgerated section of the grocery store
This recipe is not too spicy but very flavourful. Feel free to mix and match any vegetables of your own liking.
This is a must have for all our(Marathi) religious ceremonies.We use fresh shelled Green Peas for this.Frozen Green Peas can be used--these should not be the sweet variety.The same recipe can be used for any fresh seeds like Green Beans as well.In that case you would need to use a half teaspoon of Organic Brown Cane Sugar as well.
My mother used to make this often when I was a child.She passed on the recipe to my mother-in-law who cooked it so often that it became her signature dish!!!This a very popular dish in our home known to all of us as 'Bombaychey Chicken'and was a must have at each of our family get-togethers which were ever so often when the kids were younger AND all of them lived in Mumbai!!!Today it is just us oldies and two kids left here---the rest have all flown the coop!!!
My younger daughter Sayali wanted this recipe so I am posting this for her.
This is a spicy Konkani Vegetable Curry which is a part of our Puja and SpecialMenus.Made without Garlic or Onions it adds a touch of Spice to the otherwise bland meals.The listed items in our Special Thalis have a lavish menu and include Chutneys,Pickles,Koshimbirs/Raitas(Salads)
, Panchamrut, 1 Curried Vegetable,1dry Vegetable,1 Usal(whole Seeds fresh or dry e.g Green Peas)1Coconut based Curry,Plain Dal(Varan),Steamed Rice,Masala Rice and Poories(deep fried Indian Bread).2-5 Sweet preparations also form a part of this menu.
This is a curried Vegetable and needs to be served in a Katori(Bowl).
This is a high fibre Nutritious Indian Bread first dry roasted on a hot Griddle and then on the flame.This tastes great with all Foods--Vegetarian and Non-Vegetarian.Amaranth is something like the Indian version of Quinoa and is rich in Protein and supposed to have a hot Constitution while Horse Millet is rich in Calcium and Iron and supposed to be cold--a mix of the two gives the perfect blend for a healthy nourishing Bread.