20 Dishes Every Indian Mom Should Know!

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20 Dishes Every Indian Mom Should Know!

Mother, one of the supreme soul, when it comes to her family can battle the whole world and she even cooks the most delicious food that can certainly beat top most chefs. So here’s a list of 20 dishes every Indian Mom should know.

1 Ras Malai

A dessert originating from the Indian subcontinent is a Bengali sweet dish.

Recipe-

Requirements-

  • One tinRasgulla
  • Store bought Condensed Milk (Nestle/Amul)-1/2 tin
  • Water – 5 cups
  • Milk – 750 ml/ 3 cups
  • Sugar to taste
  • 7-8 green cardamom peeled and pounded
  • Two generous pinches of Saffron/Kesar
  • Handful of chopped Pista and Almonds

Instruction-

  • First,squeeze out the syrup from Rasgulla. Press it softly.
  • Place a container over medium heat and add condensed milk. Now add milk and water and boil it for 5 minutes.
  • Add saffron, pounded cardamom and chopped almonds and Pista.
  • Add sugar to taste and stir the mixture every 2-3 minutes so that milk doesn’t stick to the bottom.
  • Drop the Rasgulla into the milk.
  • Refrigerate them for 30 minutes and serve it chilled.
    ras-malai

2 Pakoras

 

Recipe-

Requirements-

  • Besan (chickpeas flour) – 1 Cup
  • Coriander/Dhania powder – 1 Tsp
  • Garam Masala – 1 Tsp
  • Ajwain seeds – 1 Tsp
  • Green chilies – 2 finely chopped
  • Coriander leaves – 2 Tspfinely chopped
  • Turmeric – 1 Tsp
  • Potato – 1 thinly sliced
  • Onion – 1 finely chopped
  • Few thinly sliced florets of cauliflower
  • Water
  • Salt to taste
  • Oil to fry

Instructions-

  • First in a bowl add the besan, garam masala, coriander powder, turmeric, ajwain seeds and salt. Add water and mix the ingredients till you get a smooth mixture.
  • Add the finely chopped coriander leaves, and green chilies to the batter& blend well to get a thick steady paste.
  • Now in a frying pan and put some oil and start heating it on a medium flame.
  • Dip the vegetable slices in the besan batter making sure the slices have been fully covered by the mixture.
  • One by one drop the mixture covered vegetable slices into the frying pan.
  • Fry for about 4 to 5 minutes.
  • Keep flipping the pakoras on both the sides until they are golden-brown. Serve hot with Chutney or Ketchup.
    pakoras

3 Tadka Dal

 

Recipe-

Requirements-

  • Toor Dal/ Arhar Dal – One cup
  • Ghee – Four Tablespoon
  • Onion – One finely chopped
  • Garlic Paste – One Tablespoon
  • Turmeric Powder – ¾ Tablespoon
  • Salt to taste
  • Chili Powder – ½ Tablespoon
  • Jeera (Cumin Seeds) – One Tablespoon

Instructions-

  • Take a pan, put some ghee and heat it for a few minutes. After some time put some chopped onions and garlic paste. Deep-fry all the ingredients.
  • Then add some turmeric powder, two cups of water, Toor/Arhar dal and salt to taste.
  • Once it starts boiling, lower the temperature/heat and cook for about 20 minutes.
  • Take a pan; heat the left over ghee and then add the cumin seeds in it. When they start changing colour, add the left over onions and sauté till pink.
  • Then add red chili powder and pan-fry for two to three minutes.
  • Add this to the dal and cook for two minutes and then remove from heat.
  • Serve warm.
    tadka-dal

4 Chicken Butter Masala

 

Recipe-

Requirements-

  • Oil- 4 Tsp
  • Butter – 100 gm
  • Ginger-Garlic Paste – 2 Tsp
  • Chicken – ½ kg
  • Tomatoes – 300 gm blended
  • Red chili powder – 1 ½ Tsp
  • Turmeric powder – 1 ½ Tsp
  • Curry powder – 2 Tsp
  • Salt to taste
  • Kasturimethi – 4 Tsp
  • Fresh cream – 300 gm
  • One piece ginger

Instructions-

  • In a frying pan put some oil and heat it.
  • Then put the two tablespoon of ginger-garlic paste and chicken. Deep-fry till chicken changes shade to the golden brown.
  • Add some butter to chicken in the pan and then put the tomatoes. Cook for 2-3 minutes.
  • Then putturmeric powder, curry powder, red chili powder and salt. Stir all the ingredients lightly till the oil separates. Now add Kasturimethi.
  • Slowly keep on adding the cream. Now add the chopped ginger and then cover with lid for a few minutes.
  • After the chicken butter masala is cooked, garnish it with chopped green chilies, coriander leaves and then serve with cooked rice.
    chicken-butter-masala

5 Fish Biryani

 

Recipe-

Requirements-

  • Fish filet – One kg cut into small pieces
  • Onions – One Cup finely grated
  • Ginger Paste – One Tablespoon
  • Garlic Paste – One Tablespoon
  • Cumin seeds – One Tablespoon
  • Garam Masala – One Tablespoon
  • Coriander Powder – One Tablespoon
  • Chili powder – One Tablespoon
  • Turmeric Powder – One Tablespoon
  • Yogurt (Dahi) – One Cup
  • Coriander leaves – One Cup chopped
  • Green Chillies
  • Biryani Masala – One Tablespoon
  • Onions – 1/3 cup fried
  • Rice – 2 cups cleaned/washed
  • Oil – 2 Tsp
  • Cloves – 4
  • Peppercorns – 4
  • Cinnamon – 1
  • Green Cardamoms – 4
  • Salt to taste
  • Hot water – 3 cups
  • Saffron

Instructions-

  • Put some oil and cumin seeds in a frying pan and heat them.
  • Now put the onions and the ginger-garlic paste and keep pan-frying till the fat separates. After frying for some time keep them aside.
  • In another pan add the coriander powder, turmeric powder, garam masala, chili powder, yogurt and salt and deep-fry for the fat to separate.
  • Put the fish fillets and heat them in high temperature.
  • Now add the coriander, fried golden-brown onions, green chilies and biryani masala.
  • For preparing the rice – put oil in a frying pan; add cloves, peppercorns, cinnamon and cardamoms and heat them.
  • Now when they form a dark color after a little while, add the washed rice, water, and salt to taste.
  • Keep frying till the rice becomes soft but still, retains its shape.
  • Put the cooked fish layer at the bottom of a bowl and cover the whole upper layer with rice and garnish it with Saffron-Milk mixture.
    fish-biryani

6 Egg Curry

 

Recipe-

Requirements-

  • Hard Boiled Eggs – Four
  • Onion – One
  • Green Peas – One cup
  • Pureed tomato – ½ cup
  • Garlic – 3-4 cloves
  • Ginger – ½ inch piece
  • Green chilies – Two pieces
  • Coriander leaves – Two Tablespoon
  • Red Chili Powder – One Tablespoon
  • Salt
  • Turmeric powder – ¾ Tsp
  • Coriander powder – ½ Tsp
  • Garam masala – ¾ Tsp
  • Vegetable oil / ghee – 2-3 Tsp

Instructions-

  • Remove the shell of boiled eggs & keep separately for later.
  • Then make a paste of the onion, garlic, ginger and green chilies.
  • Alongside, take a pan and heat some oil and then add onion-garlic paste and fry till its golden brown in color.
  • Then add salt, turmeric, chili powder & coriander powder and pan-fry for some minutes and then put the tomato puree and deep fry till the fat separates.
  • Then finally put a cup of water and keep cooking till its dry.
  • Add the green peas and the boiled eggs.
  • Now add another cup of water and bring it to boiling while reducing the flame.
  • Simmer for 10 minutes.
  • Garnish the egg curry by adding the Garam masala and chopped coriander leaves and finally serve warm.
    egg-curry

7 Raita

 

Recipe-

Requirements-

  • Boondi / ½ Chopped Cucumber
  • 1tsp Chat Masala
  • Salt (to taste)
  • Red Chili Powder (if you want it to be spicy)
  • 2 cups Plain Curd

Instructions-

  • Take a bowl, put thechopped cucumber / boondi, add some chat masala, pinch of red chili and salt to taste and mix the whole ingredients.
  • Put the plain curd and keep mixing all the ingredients.
    raita

8 Kheer

 

Recipe-

Requirements-

  • Long grain rice – ¼ cup washed and drained
  • Milk – 4-5 cups
  • Cardamom seeds – 2-3 seeds
  • Almonds
  • A generous pinch of Saffron soaked in a little hot milk
  • Sugar to taste

Instructions-

  • Take a huge bowl and place the rice, cardamom seeds and milk. Boil the ingredients and cook until the rice is soft and start to breakdown.
  • Add the almonds, saffron, and raisins and simmer for 4-5 minute.
  • Add sugar to taste and stir until the sugar is completely dissolved in the kheer.
  • Finally, remove from flame and garnish with finely chopped almonds, cashews, and raisins. Serve either warm or chilled.
    kheer

9 Suji Ka Halwa

 

Recipe-

Requirements-

  • 1cup Suji
  • 1cup Ghee
  • 4cups water
  • Cashews
  • Almonds
  • Raisins
  • 4-5 pods of green cardamom split open
  • 2cups sugar to taste

Instructions-

  • In a deep pan heat the ghee, once it melts addSuji to it and fry till it turns golden brown.
  • Now take some cashews, almonds, and raisins; chop them finelyand add them to the Suji and mix all the ingredients well.
  • Then in a separate pan and add water, sugar and cardamom. Bring them to a boil and keep stirring.
  • Now, after all the ingredients are boiled add them to the Suji mix and keep stirring to avoid lumps, and cook till the mixture becomes thick and comes out from the bottom of the pan. Then remove from the flame and serve.
    suji-ka-halwa

10 Masala Dosa

 

Recipe-

Ingredients-

For Dosa:

  • 1 ½ cups rice
  • ½ cup Urad dal
  • Salt
  • Oil to shallow fry

For Masala:

  • Two large potatoes
  • 1 chopped onion
  • ¼ cup peas
  • ½ TspToor dal
  • ½ TspSarson/ Mustard seeds
  • ½ TspHaldi
  • 1-2 Green Chilli
  • 1Tsp oil
  • Salt

Instructions-

For Dosa Batter:

  • Take two bowls and put rice and urad dal respectively in both of them and add some water. Soak them separately for 6-8hours or keep them for overnight at the water.
  • Next, grind the soaked rice and dal to form a blend.
  • Add salt and water to the blend.
  • Again leave overnight at room temperature.

For Masala:

  • Wash, clean, boil, peel and mash the potatoes.
  • Heat oil in a pan and add the Sarson seeds, peas, onions, and remaining masalas.
  • Fry till onions turn golden brown, then add them to the mashed potatoes and mix well.

For Dosa:

  • Heat oil in a pan.
  • Spread the batter on the pan in a circular motion making a disc shape.
  • Add oil from all the sides and keep pan frying the dosa till it gets a light golden brown color.
  • Add masala on the dosa and fold the dosa.
  • Serve with coconut chutney and sambhar.
    masala-dosa

11 Shahi Paneer

 

Recipe-

Requirements-

  • Paneer (cottage cheese) – ½ kg
  • Cream – 1 cup
  • Shahipaneer masala
  • Cardamoms – 2 pieces
  • Tomato – 1 kg
  • Onion – 1 (finely chopped)
  • 1-2 Bay Leaves (TejPatta)
  • Cinnamon – 1 piece
  • Sugar to taste
  • Salt

Instructions-

  • Take a pressure cooker and put all the ingredients (tomato, onion, cinnamon, Bay leaves) and cook it till twowhistles to make a puree and then blend in a mixer.
  • Take a pan and filter the puree. Boil till the puree is thick
  • Now putthe Shahipaneer masala with cream and cardamom and then add the slices of paneer.
  • Gently stir to mix and serve warm.
    shahi-paneer

Sand12esh

 

Recipe-

Requirements-

  • 150gms Paneer (cottage cheese)
  • 6-7 Tsp Sugar
  • ½ cup grated khoya
  • 5-6 chopped Almonds
  • 4-5 semi-crushed Cardamom
  • 5-6 strands Kesar (saffron)

Instructions-

  • Take the paneer, khoya& sugar and blend till you get a smooth paste.
  • Mix the Cardamom to the paste and set it in a layer about ½ inch thick. You can make molds.
  • Refrigerate it, till it sets and then cut into your desired shape and serve.
    sandesh

13 Chicken Pakora

 

Recipe-

Ingredients-

  • Boneless Chicken – ½ kg
  • Lemons – Two
  • Vinegar – 2 Tsp
  • Ginger-Garlic paste – 1 Tsp
  • Maida (Flour) – 2 cups
  • Salt to taste
  • Red chili
  • Water

Instructions-

  • Take a mixing bowl and put maida(flour) and then add lemon juice, vinegar,red chili powder, salt and mix all the ingredients well so that no lumps should form.
  • Now put the ginger-garlic paste to the blend and mix it well.
  • Then add the boneless chicken pieces and make sure it is covered totally by the batter. Let it soak for onehour.
  • Take a pan and put some oil. Once the oil starts simmering add the pieces of covered chicken to it.
  • Cook it for 2-3 minutes till it rises automatically. Keep turning it sidewaysand fry till its golden brown.
  • After the whole pieces of chicken are fried, soak them in tissue paper to remove extra oil and then sprinkle some chat masala for a tangy flavor.
  • Serve warm with ketchup or chutney.
    chicken-pakora

14 Dahi Yakhni

Recipe-

Requirements-

  • Meat – 1 kg
  • Onions – 6-7 finely chopped
  • Ginger- ½ piece finely chopped
  • Whipped Curd (yogurt) – 250 gms
  • OneTablespoon ghee or Four Tablespoon Oil
  • Cinnamons – 6-7 pieces
  • Six cloves
  • Red chili
  • Salt

Instructions-

  • Take a cooker and put the meat, chili, ginger, and salt to taste. Add water to the enough to cover all the ingredients in the cooker and cook till three whistles.
  • Take a pan and put ghee/oil then add the onions and fry all the ingredients well till the onions turngolden brown in color.
  • Now put the whipped curd to the pan and cook all the ingredients on a low flame. Keep on stirring the curd and leave it until all the ghee/oil comes topmost of the curd.
  • Now add the meat, cloves, and cinnamon and cook till it forms a thick gravy.
  • Serve warm with roti or rice.
    dahi-yakhni

15 Mango Sandwich

 

Recipe-

Requirements-

  • Four bread slices
  • One ripe Mango
  • Butter to spread
  • Lettuce (as per taste)

Instructions-

  • Take a mango; peel it and then chop it into thin slices. Chill the slices in the refrigerator.
  • Make toast by putting the bread in a toaster or a pan.
  • Spread butter on one side of the bread. (Best to do this while the bread is still hot, it will absorb the butter quickly)
  • On the buttered side place the lettuce (optional) and mango slices. (Apply two layers to get the juiciest flavor)
  • Close the sandwich with another toasted & buttered slice of bread and cut into two or more halves.
    mango-sandwich

16 Pav Bhaji

 

Recipe-

Requirements-

  • Cauliflower – ½ chopped
  • Potatoes – 4-5 boiled and mashed
  • Tomatoes – 3-4 chopped
  • Onions – 2 chopped
  • Cabbage – ¼ chopped
  • Green beans – ½ cups chopped
  • Carrots – ½ cup chopped
  • Peas – ¼ cup
  • Ginger – 1 piece
  • Green chilies – 3 finely chopped
  • Garlic – 6-8 cloves
  • Oil – 3 Tsp
  • PavBhaji Masala – 2 Tsp
  • Salt
  • Butter – 2 Tsp
  • Lemon wedges
  • Fresh coriander – ½ cup

Instructions-

  • Put a big bowl in flame; add water and all the vegetables – beans, peas and cauliflower and start boiling them. Once the vegetables arestewed, drain the water and mash them thoroughly.
  • Take a frying pan and heat oil over medium flame and then add tomatoes, ginger, and green chilies. Sauté for 2-3 minutes until a paste is formed.
  • Then put the vegetables and the PavBhaji masala.Stir-fry and mash the whole ingredients for about 5minutes.
  • Then add butter and salt andpan-fry for a minute. Finally, add water as required and leave it for a minute to cook. Turn off the flame after sometime.
  • Now take a thick bottomed pan and put some butter in it. Cut the pav into two slices and fry them in light flame with the butter till thepav turns to light golden-brown in color.
  • At the end Garnish the bhaji/cooked vegetables with some chopped coriander leaves and butter and then serve it hot with Pav along with some chopped onions and lemon wedges.
    pav-bhaji

17 Gajar Ka Halwa

 

Recipe-

Requirements-

  • Carrots – 1 kg
  • Milk – 2 cups
  • Ghee – 3 Tsp
  • Sugar – ¾ cup
  • Almonds
  • Cashews
  • Raisins
  • Khoya – ¾ cup

Instructions-

  • Take the carrots peel and wash them thoroughly and then grate.
  • Take a deep bottomed pan, put the ghee and add the grated carrots. Now cook on low flame for about 5minutes.
  • While cooking put the milk and carry on cooking on low flame for 5-6minute so that the blend turns thick. After that add some sugar according to your taste and keep stirring continuously so that the sugar diffuses.
  • In the meanwhile, chop some almonds and cashews.
  • Add the khoya to the blend and stir till it becomes lustrous.
  • Finally garnish the halwa with chopped cashews, almonds, and raisins.
  • Serve warm.
    gajar-ka-halwa

18 Chole Bhature

 

Recipe-

Requirements-

For Bhature-

  • Maida – 2 cups
  • Suji – ¼ cup
  • Salt
  • Sugar – 1 Tsp
  • Baking Soda – ¼ Tsp
  • Yogurt (Curd) – ¼ cup
  • Water – ¼ cup

For Chole-

  • Chana – 1 cup
  • Oil – Four tablespoon
  • Jeera – one tablespoon
  • Onion – one finely chopped
  • Ginger-Garlic paste – one tablespoon
  • Tomatoes – two finely chopped
  • Chana Masala – one tablespoon
  • Red Chili Powder – one tablespoon

Instructions-

For Bhature-

  • Take a mixing bowl and put some maida and suji. Add baking soda and salt and blend all the ingredients well.
  • Now add some yogurt and mix it well.
  • Then add water and keep on kneading until you geta stiff dough.
  • Cover the dough and preserveit for 4-6hours.
  • Make small balls from the dough and then flatten the balls into disc shape.
  • Deep fry from both sides until it turns golden brown in colour.

For Chole-

  • Take a frying pan and put some oil. Add jeera and onions into the pan and cook till the ingredients turn golden brown in color.
  • Take the ginger garlic paste and add it and cook all the ingredients for 2-3minute.
  • Then add the chana masala and cook for another 2-3minute.
  • Put the tomatoes and red chili powder and mix it well. After mixing all the ingredients cover the pan with a cap and leave it for 5 minutes.
  • Finally, add the soaked chana and mix all the ingredients well. Then add salt to taste and water. Put all of it in a pressure cooker and leave it for cooking till 7 to 8 whistles.
  • Serve warm with Bhaturas.
    chole-bhature

K19handvi

 

Recipe-

Requirements-

  • Gram flour (besan) – 2 cups
  • Ginger – one-inch pieces
  • Green chilies 2
  • Oil four tablespoons
  • Yogurt one cup
  • Salt to taste
  • Turmeric powder (Haldi) 1/2 tsp
  • Lemon juice 1 tbsp
  • Asafoetida (Hing) a pinch
  • Mustard seeds onetsp
  • Coconut grated twotsp
  • Fresh coriander leaves, chopped a few sprigs

Instructions-

  • Sieve the besan into a bowl and set aside.
  • Grind the ginger and green chilies together.
  • Grease the reverse side of a baking tray with oil.
  • Take half cup water, put yogurt and mix them to make buttermilk.
  • Now add the Besan, ginger, chili paste, turmeric, salt and lemon juice in the buttermilk and blend them. Make sure to beat out all the lumps.
  • Put the blend on a low flame and cook till it thickens.
  • Quickly and evenly spread the batter on the baking tray while the batter is hot. Let it rest it for a few minutes.
  • Once it cools down, take a knife and cut it into two inch wide strips and roll each strip tightly.
  • Heat two tablespoon of oil and add the Hing and mustard seeds. Once it begins to simmer pour over the rolled pieces.
  • Garnish with coconut and chopped coriander leaves.
    khandvi

20 Palak Paneer

 

Recipe-

Requirements-

  • Paneer – 500 gm
  • Palak (Spinach) – 500 gm
  • Methi (fenugreek leaves) – 100 gm
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Ginger paste – 1 Tsp
  • Garlic paste – 2 Tsp
  • Dhania Powder (Coriander Powder) – Two Tablespoon
  • Jeera powder (Cumin seeds powder) – One Tablespoon
  • Garam Masala – 1 Tsp
  • Salt to taste
  • Red Chili powder
  • Oil – Four tablespoon
  • Fresh cream – Two Tablespoon

Instructions-

  • Cut the paneer into 1 inch cubes.
  • Take a pan and add two tablespoon oil and the chopped onions and stir-fry till the color of onions change into golden brown.
  • Now put the garlic and ginger pastes into the pan and fry for about a minute.
  • Add the spinach, methi and tomatoes along with all the masalas (dhania, jeera, garam masala powder) and mix. Here you can also add a pinch of Haldi(turmeric) and salt and red chili powder to taste.
  • Cook on low flame till the spinach and methi are soft and pulpy.
  • Add the diced paneer cubes and the fresh cream and cook for 2-3 minute.
  • You can garnish the Palak paneer with some butter and serve warm.
    palak-paneer