7 Dishes Recipes

7 Dishes Recipes

1. Besan Halwa

Indian cuisine consists of different regional dishes. Besan Halwa is a rich and delectable Indian dessert. It is the favorite of Punjabis and is used in celebration of special events. And the procedure for cooking this sweet dish is very simple; you can prepare it in a jiffy. Whenever your taste buds crave for something sweet this dish can be had.

Besan halwa, prepared from gram flour occupies an important position in the kitchen. It is one of the most preferred gluten-free flours throughout the world. It is rich in proteins and very low in calories. As said before the Besan Halwa is not time consuming but needs the right consistency. The dessert is usually prepared in low flame and the aroma fills the home with its pleasant flavour. The kids are sure to love the dessert.


Recipe Type: Indian                     Cooking Time: 15 min                             Serves: 4


  • (1 cup = 100g)
  • Besan powder – 1cup
  • Sugar – 2cup
  • Ghee – 3cup
  • Cashews -10


  1. Heat the pan, add sugar and water and stir them until you receive a half thread consistency.Untitled collage (1)
  2. Stir them well and mix the Besan powder. Then add the ghee until the ghee oozes out  oil.Untitled collage (2)
  3. The dish is ready to serve. You can garnish with cashews and serve them hot.

Note: Cook this Besan Ka Halwa on low flame in order to get best results.

Well, now let’s see the health benefits of Besan Halwa. It may be traditional but definitely gives relief from cough and cold when jaggery syrup is added to the roasted besan (add the jaggery syrup when the besan begins to give aroma). The halwa should be somewhat thin as far as consistency is concerned. So being delicious as well as well as being a remedy for cough and cold is something great right? This halwa has good nutritious value and is best during winters.

2. Egg Fritters

Well, what are fritters? When asked about this then people would give different answers. Basically, in order to understand fritter, let me make it clear to you that its Indian name is Pakodas. The term Pakoda is used in Punjabi, Hindi, and Bengali and is used to make the foreigners understand the Indian-style fritters.

The method that is followed here is frying egg with other ingredients.  Fritters are a good inclusion to breakfast, lunch or snacks. Fritter can be either deep fried, baked, or pan fried. People who are careful about their health use the baked option. While frying care should be taken to fry them properly so that they don’t become greasy.

The egg fritters are the delectable dish that anyone would flatter at the sight of the dish. The nutritional content of the egg is plenty in the food with high source of protein and low calories along with the choline that helps the healthy functioning of the brain. They do regulate the cardiovascular system. The egg fritters fulfill your hunger in just few minutes. It can be served with tomato ketchup as an evening snack.egg-fritters

Recipe Type: Indian                           Cooking Time: 20 min                       Serves: 4


  • (1cup= 100g)
  • Boiled egg – 3nos
  • Egg beat -1 nos
  • Rusk – as required
  • Maida- as required
  • Onion chopped-1/4 cup
  • Green chilly -2
  • Ginger garlic paste- 1tsp
  • Coriander & mint leaves chopped- 5
  • Chicken masala – 1 tbsp
  • Salt – To taste


  1. Grind the following ingredients and make into a paste – onion, ginger garlic paste, green chilly.Untitled collage (3)
  2. Then mix the paste with the chicken masala, cornflour and the paste is ready to coat.Untitled collage (4)
  3. Cut the boiled egg into equal halves, and dip them in the maida paste (water+maida), rusk powder; then in the paste mentioned in the step 1 dip it in the beaten egg mixed with a little chicken masala and salt to taste.Untitled collage (5)
  4. Heat the pan and deep fry the eggs.Untitled collage (6)
  5. The eggs are ready to serve.

3. Chicken Biryani

Biryani is an evergreen dish and requires no introduction. Its aroma is heavenly and so is the taste. It is no exaggeration to tell that it is one of the most preferred delicacies of India. While it is learnt that the Mughals were instrumental in bringing the essence of Biryani to North India, it is said that the Arabs introduced it in South India.

As the term Biryani needs no introduction in India so does Chicken Biryani needs no introduction. If I say that Biryani would give the burgers and Pizzas a run for their money am I exaggerating? The Chicken Biryani is a classic all timefavourite dish of all ages. As said before, the Mughal cuisine established the dish with their customized flavours and spices. After many variations in the style of cooking it has landed in our country. It is a treat as well as a feast that makes the dish a top-notch menu in the restaurants and at homes. To enjoy the weekend party you can just try out the Chicken Biryani with simple steps mentioned and win the hearts of your family and friends.


Recipe Type: Indian                      Cooking Time: 25min                             Serves: 4


  • (1 cup = 100g)
  • Basmati rice- 1cup
  • Onion chopped-1cup
  • Tomato chopped – 1cup
  • Ginger garlic paste – 1tsp
  • Green Chilly – 2 nos
  • Fennel seeds-1 tsp
  • Oil – ½ cup
  • Chicken preboiled -100g
  • Mint- as required
  • Salt- to taste

Spices Used

  • Clove, Cinnamon, Bay leaf, Elachi– 2nos(each)

Powder Used

  • Chilly powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Turmeric powder -1/4 tsp


Chicken Marination

  1. Take the chicken, add the chilly powder,coriander powder, turmeric powder along with the ginger garlic paste, curd and also salt to taste.1
  2. Mix them well and allow it to marinate for 10min.Untitled collage (7)
  3. Heat the pressure cooker, add the mentioned spices, sauté them along with the fennel seeds.Untitled collage (11)
  4. Add the chopped onions and sauté them until they turn golden brown. Then add the green chillies, a hand full of mint leaves along with the ginger garlic paste, tomatoes and add salt to taste.Untitled collage (10)
  5. Add the chicken and mix them well. A little amount of water oozes out, so for 1 cup of soaked rice add ¾ cup of water.Untitled collage (9)
  6. After 1 whistle you can place it in sim for 5 min. With a closed lid allow it to cook in the heat. The dish is ready to serve.Untitled collage (8)

4. Stuffed Snakegourd

Snakegourd has great nutritional value and generally we make Dal or Sambhar from it. But have you wondered making stuffed snakegourd?  Sounds interesting right? As far as the method of cooking is correct and the taste is good we can try out different recipes. And not to miss the hygiene factor of these dishes.

Stuffed Snakegourd is a great recipe that is generally famous among the youngsters. However, it can be eaten by people of all age groups. If you want to try something different then you can make stuffed snakegourd.

Stuffed snake gourd is a popular one in the cuisines of South Asia and Southeast Asia. It is known as pudalangai, padwal or padval. Its appearance is similar to that of a snake very long and curved that hangs on the support of the tendril. Though the appearance is very different the nutrition value is very high. It is a rich source of Vitamins A, B and C, Calcium, Iron, Potassium, and Iodine.

This delectable dish can be prepared with different types of stuffings. Here, for the stuffing part, we are going to make use of the minced chicken that produces a unique taste when stuffed in the snake gourd. Even kids will start eating the snake gourd if you start preparing it this way.


Recipe Type: Indian                      Cooking Time: 25 min                            Serves: 4


  • Snake gourd – 1 cut in round shapes
  • Onion chopped- 1 cup
  • Spring onion- 1 cup
  • Minced Chicken – 1cup

Powder Used

  • Red Chilly Powder – 1tbsp
  • Chicken Masala Powder- 1tbsp


  1. Boil the snake gourd carefully in the warm water with salt so that the colour does not change. Allow the minced chicken to immerse in water with turmeric powder, salt along with the ginger garlic paste and wait for 2 whistles for it to get cooked.
Untitled collage (12)

For Stuffing

  1. Heat the pan add oil, and sauté the onion, fennel seeds, chilly powder, spring onion, minced chicken, and chicken masala powder.Untitled collage (15)
  2. Now place the stuffing inside the snake gourd and heat the oil in a pan and fry them on both sides along with the sides of the snakegourd to be cooked.Untitled collage (14)
  3. The Snake gourd stuffing is ready to serve.Untitled collage (13)

5. Paal Paniyaram

Paal Paniyaramor Paal Kozhukattai is an authentic Chettinad cuisine recipe. It is used during Diwali festival also in some places of Tamil Nadu. When made with care this dish can be easier than making over beloved vada itself. When you make Urad Dhal Vada or Medhu Vada for festivals you can also keep aside some batter for Paal Paniyaram. You can serve it hot either for breakfast or for evening snack. This dish can be made using coconut milk or without coconut milk. It is not very sweet and that is the uniqueness of this recipe.

Paal Paniyaramis prepared out of the urad dal batter soaked in milk with sugar. You can also use jaggery instead of sugar. The urad dal is loaded with high level of proteins, iron, calcium, magnesium and potassium which is especially insisted for the women. It helps out in the healthy functioning of the body. You will just enjoy preparing the dish as well as eating it because when you look at the puffed batter of urad dal when fried it just makes you heart light. Be careful while frying; never allow it to turn golden brown. Just try out the simple dish.paal

Recipe Type: Indian                      Cooking Time: 20min                             Serves: 4


  • (1cup= 100g)
  • Raw rice – 1 cup(soak for 1 hr)
  • Urad dal – 1 cup (soak for 1 hr)
  • Boiled Milk- 1 cup
  • Sugar – 1 cup
  • Elachi powder for flavour


  1. Grind the soaked raw rice and urad dal together and prepare the batter. Fry them in oil as we prepare Bonda. See to that the white colour does not change.Untitled collage (1)
  2. Soon after frying soak them in warm water. The oil separates and the oil content gets removed.Untitled collage (2)
  3. Now immerse them in the boiled milk with sugar long with the elachi powder, so that the syrup gets absorbed well in the panniyaram.Untitled collage

Now the yummy PaalPaniyaram is ready to be served in a jiffy!

6. Paneer Roll

The vesatality of the delicious Paneer will surely leave you fascinated. Paneer Roll otherwise called as the Paneer Wrap is the best evening snack that goes about well with a cup of tea/coffee. And wait, are you raking your mind as to what to cook for dinner? Paneer Roll also makes a good dish for dinner. When you have a packet of paneer then what are you waiting for? Just make Paneer Roll with the help of the below steps (also keeping in mind the health factor). When you have some leftovers you can even have it for the next day’s breakfast!

As said before, you can also prepare this snack and give it to your kids when they are back from school; they are sure to enjoy the evenings with abite of the paneer roll along with the cheese flavour melted with the  stuffing.panner

Recipe Type: Indian                      Cooking Time: 15 min                            Serves: 3


  • Paneer – 100g
  • Onion – 1 cup
  • Mozzarella cheese grated – 1 tsp
  • Ginger, Garlic paste – 1tsp
  • Fennel seeds -1/2 tsp

Powder Used

  • Chilly powder – 1tsp


  1. Take a mixie, add some chopped onions, tomatoes, ginger garlic paste, chilly powder and fennel seeds and make them as a paste.Untitled collage
  2. Slice the paneer in layers (huge rectangular sheets).Then soak them in warm water with salt for 10 min to make the paneer soft.Then take the sheets of paneer and spread the paste in step 1, later add the grated mozzarella cheese on top and roll them gently.Untitled collage (1)

(You can use your creative bent of mind while doing the rolling part)

  1. Roll them gently and then coat the sides with the maida batter (maida +water) and and coat them with the bread crumps and keep them ready.Untitled collage (2)
  2. Heat the pan and deep fry them in oil. The paneer is ready to serve with tomato or chilli ketchup.7

7. Aloo Manchurian

When we are wondering what to do for the day one of the things that go at the back of our minds is aloo. Potatoes are everyone’s favorite and have multiple usages. One of the dishes that can be made using potatoes is Aloo Manchurian. Now you will be asking me that Manchurian is commonly made with baby corns of cauliflower. But when you don’t get these vegetables or you want to cook something else for a change you can make Aloo Manchurian.

The Aloo Manchurian has its origin from Indo-Chinese cuisine, with the mix of Chinese ingredients prepared in Indian style. The aloo manchurian is prepared with the aloo (potato), spring onion along with the soy sauce. The health benefits of soy sauce and spring onion are incredible. The spring onions, help in reducing the blood sugar level whereas the soy sauce is a rich source of Vitamin k. The aloo containing starch and vitamin with less fat is a popular and easy to cook recipe at home that is a preferred by small kids to elders at home.aloo

Recipe Type: Indian                     Cooking Time: 15 mts                             Serves: 4


  • Potato -2
  • Cornflour -1/2 cup
  • Maida – 2tsp
  • Rice flour – 2tsp
  • Ginger garlic paste – 1tsp
  • KesarColour powder – 1 pinch
  • Soy sauce – 1 spoon
  • Onion – 1
  • Green chilly- 2
  • Coriander- 2tsp
  • Oil- 1 ½ cup
  • Salt to taste

Powder Used

  • Red Chilly powder – 2 tsp


  1. Peel the skin of potatoes and cut them straight (like french fries).The required ingredients are being displayed here.1
  2. Take a bowl, add the maida, cornflour, rice flour, salt, chilly powder, ginger garlic paste, kesar food colour and sprinkle water. Mix them well.Untitled collage
  3. Heat the pan, pour oil,fry until you obtain a crispy consistency at low flame.Untitled collage (1)
  4. Heat another pan to prepare the Manchurian. Add 2 tbsp of oil, sauté the cubes of onion, chopped chilly and soya sauce. Add the fried potatoes to the Manchurian paste. Sprinkle some coriander leaves at the last.Untitled collage (2)The dish is ready to serve.