Pan-Indian Recipes

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Pan-Indian Recipes

The Times of India

Indian meal

How to cook a complete Indian meal Garlic rotis


¼ cup of jowar flour, 1/4th cup of bajra flour, ¼ cup of whole wheat flour, fresh green garlic, a bit of coriander and salt to taste.


Mix all the ingredients together and make a smooth batter by adding warm water to it. Divide the batter into equal portions and roll rotis out of it. Cook them in a non-stick pan until lightly golden brown and serve them hot.

Vegetable pulav

Ingredients: 2 cups seasonal vegetables (beans, carrots, cabbage, cauliflower, green peas, etc),1 tbs ginger and garlic paste, 1 cinnamon stick, 1 tbs lime juice, 1 cup long grained basmati rice, 1 tsp olive oil, 8 cups water, garam masala and salt to taste.

Method: Add oil to a pan and stir fry all the vegetables by adding cloves, garlic, ginger paste, cinnamon for a few minutes. Add rice and water and saute them nicely. Now add your lemon juice, salt and pudina leaves and out the lid on. Let it cook for 15 minutes. Your vegetable pulav is ready!

Cucumber raita

Ingredients Chop 1/4th onion, 1 cup chopped cucumber, 1 cup of thick creamy yogurt, 2 green chillies and a bit of grated coconut.

Method: Combine all the above ingredients together and add ½ a cup of water to it in order to even out the curd consistency. You can give it a South Indian twist by adding ½ a cup of stir fried mustard seeds and curry leaves to it.

Shrimp Indian style


1 tbs cumin seeds, 1 dried red chilli, 1 tbs finely chopped cilantro, ½ a kg of raw shrimp, 1 tsp olive oil, 2 tbs lemon juice, few mustard seeds, ½ a cup of water and salt to taste.


On a medium flame toast peppercorns, cumin, red chillies, coriander and peas. When the spices cool, grind them until the mixture is a fine powder. Now take a bowl and throw in shrimp, lime juice, cilantro, salt and the spice blend. Leave the mixture in the bowl for 30 minutes. Now lightly saute the shrimp until it's light pink. Add water to it and let it come to a boil.

Kadhai murgh

Ingredients : 2 tsp coriander and cumin seeds, ¼ tsp turmeric, ½ a kilo boneless chicken, 1 cup bell pepper, 1 small chopped red onion, 4 cloves garlic, 3 dried red chilles, 1 cup diced carrots, 1 tsp olive oil, 1 tbs lime juice, salt to taste.

Method: Grind the fennel seeds, cumin, coriander powder, salt and turmeric into a fine powdered mixture. Add it to chicken and let it marinade for a few minutes. Now, add oil, chillies, garlic, onion, carrots and bell peppers to a pan and cook for 4 to 7 minutes, or till the vegetables are cooked. Reduce the heat and add the marinated chicken to it. Add lime juice. Cook for another 10 minutes.

10 Best oats recipes for Indian dishes

The Times of India

Oats are hailed as one of the easiest to use ingredients, no matter which cuisine. They help thicken gravies, work as healthysubstitutes to refined flours and grains, and spreadflavour across the dish's other ingredients. Which is why Indian food can greatly benefit from some oats every now and then. In fact oats are a perfect ingredient for Indian dishes, especially for Indian vegetarians; oats also help in keeping hunger pangs at bay by lowering 'bad' LDL cholesterol levels and providing much needed fiber and protein content. Every healthy eating enthusiast must experiment with oats for nutritious and tasty oats recipes. To get you started, today, we bring you our 10 best oats recipes for Indian dishes.

Oats upma



1 bowl of boiled and mashed oats

Chopped green chillies

1 chopped onion

1 chopped tomato

½ tablespoon of ginger

8 to 10 curry leaves

1 tablespoon of oil

½ tablespoon of mustard seeds

½ tablespoon of cumin powder

1/4th tablespoon of hing (asafoetida)

Chopped coriander to garnish


- Heat oil in the pan, add mustard seeds and cumin seeds.

- Once they start sputtering, add chopped onions, green chillies and curry leaves. Stir fry.

- Now add chopped tomatoes, and cook thoroughly for 3-5 minutes.

- Now throw in the oats. Cook only for a minute or two as you wouldn't want the oats to turn very soft. Serve right away!

Recipe: Tomato-khajuri khatta

The Times of India

Tomato-khajuri khatta


Tomatoes 200 gms

Chopped ginger pieces

Chopped green chilli – 1

A tea spoon of paanch phutan

Turmeric powder --- a pinch

Red chilli powder --- less than half tsp Salt, jaggery to taste

Dates: 7-8 Curry leaves and coriander leaves


Put oil in the kadhai. When the oil is hot, add paanch phutan. Then add finely chopped ginger, green chilli. Fry a little and then add curry leaves. After this, add the chopped tomatoes and cover it for a while. Then add turmeric powder, red chilli powder, salt. Add water in the pan (the chutney needs to be thick. So, add water keeping this in mind.). Let it cook for a while. Then add jaggery and dates. You can also add sugar but jaggery gives a more earthy flavor to the chutney. Allow it to simmer for a while till the chutney gets a thick consistency and tomatoes are cooked perfectly. After it cools down, garnish with coriander leaves. You can have it with parathas or it goes very well with a side dish to meal of rice, dal and curries.

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