Dahi Bade (Dahi Vada)
Dahi Bade is one of the most ancient dishes in the country which describes the sweet and sour taste of the people of India. The dish is called as Dahi bade because the main base of the recipe is Dahi, or yogurt.
The bade or vada is made up of Urad dal. The daal is soaked overnight and ground to a smooth paste with these spices – dhaniya (coriander seeds), ginger, and chili. The batter made into small balls as per size and deep fried in oil. Spices – Jeera powder (cumin), roasted chili and salt are added to the dahi to enhance the flavor even more.
Phare looks like momos but provides a unique taste of Indian Spices. It is an old Banarasi dish from one of the grandmother’s recipes that we all love.
The main ingredients of the dish are Chawal ka Atta (Rice Flour) and Chane ki daal (Chickpeas).
A paste of Dhaniya Powder (Coriander seeds), Garlic, and chilli is mixed with the Chane ki daal. This mixture is then stuffed in little pooris made of rice flour and shaped like a gujiya or as needed. Finally, it steamed until cooked.
The taste is astonishing.
Aloo Ki Tikki
Aloo Ki Tikki is one of the oldest Chaat dishes of India and a famous street food of Uttar Pradesh. This dish is made up of boiled potatoes mashed and mixed with chilies and coriander leaves. The mixture is then shaped like patties and fried. This is served with Tamarind sauce that contains gur (Jaggery), green chili, dhaniya powder (coriander seeds) jeera (cumin) and salt.
The dish is spicy and tangy.
Simona is one of the most famous dishes of Lucknow and an old dish of the country. The Awadh city recipe adds amazing flavors to Green Peas and potatoes. The main ingredient is pulverized green peas. Additional to the peas, small pieces of potatoes are added along with these spices to add flavour – Dhaniya (coriander seeds), Green Chili and garlic.
Hot rice is served with the dish.
Ghoda is an ancient dish of India. No matter how old this dish is, the taste of this dish wins the heart of every Indian. The dish is made by cutting and cooking cauliflower, potato, and green pea together. Stuff these vegetables in the come bread. Prepare the masala by roasting pulverized onions, garlic, coriander, chili and turmeric powder in sunflower oil. Add water accordingly. The Curry of the dish is ready to add and cook the come bread in this curry and enjoy the taste of bananas Ghoja.
Chawal Ki Puri And Soya Methi Aloo
Chawal Ki Puri is a Bihari dish. This is a simple dish which is served with Soya methi aloo. The puri is made up of rice flour dough, rolled out into circles and fried in oil.
The vegetable curry is made by tempering garlic, chilies and sautéing soya (soy seeds), methi and aloo (potato).
Gajar ka Halwa
The dish gajar ka halwa gives the glimpse of the Mughal period in India. The Arabic word halwa means sweet. The main ingredient of the dish is grated carrot which is cooked in milk and then roasted in ghee till it turns red or well cooked. Then sugar is added as per the sweetness required with roasted nuts like pistachios and almonds.
Gulab jamun was brought to India by the Turkic invaders. But another theory also claims that this dish was made by a chef of the Mughal emperor Shahjahan.
Gulab jamun is a sweet dish made up of Maida (All-purpose flour) and in some cases with Milk powder.
Maida and Khoya (a type of milk solid) are kneaded together, made into small balls and fried in ghee (clarified butter). Once fried, the jamun (the fried balls) are immediately dropped into simmering Chashni (flavoured sugar syrup). Chashni is made by adding sugar to water and heated with cardamom or saffron till the water becomes a little thick and sticky.
Gulab jamun can be eaten warm or chilled.
Kadhi is a dish from Rajasthan. Its taste varies from Rajasthan to Gujrat to Uttar Pradesh.
The gravy of the dish is made up of besan powder (chickpea flour) and curd along with spices – garlic, cumin seeds, chili, turmeric powder and salt.
Pakoras (Vegetable fritters) are added to the gravy. Pakoras are made with vegetables mixed with besan powder (chickpea flour), jeera (cumin seeds), coriander leaves and salt. The mixture is then separated into bite size portions and deep fried.
In a separate dish, add oil, hing and methi seeds. Add the gravy mixture to the tempered oil and cook on medium flame. Add pakoras to the gravy just before serving with boiled rice.
The dish has a sour taste which is delicious in its own way.
Baingan Ki Kalonji
Baingan ki Kalonji is a famous dish from Uttar Pradesh. The dish is made of brinjal stuffed with a roasted mixture of pulverized coriander seeds, fennel seeds, Kalonji seeds (black cumin seeds), chilli, and salt. The stuffed brinjals are fried on medium flame until the brinjal is charred. It is then served hot with plain rice.
This dish is a special recipe of India and known for a long time.
Baati chokha is a dish eaten mainly in the states Uttar Pradesh, Bihar and Jharkhand. Chokka is a mixture of roasted brinjals,tomatoes and potatoes with the spices – coriander seeds, ginger and chili for flavour. This chokha is served with Baati,which is made up of sattu (powdered black gram). Khandi or cow dung fire place was used to cook baati which tell a lot about the way people used to cook in ancient times. However, a tandoor can be used now to cook.
It is one of the unique dishes of the country.
Bhindi Ki Kalonji
Bhindi ki Kalonji is one of the famous and oldest dishes of North India. Bhindi (lady finger) is sliced in the middle and is stuffed with a paste of pulverized coriander seeds, kalonji seeds (black cumin seeds), fennel seeds, chili, salt and khatai (green mango powder). The stuffed bhindi is then fried in oil till the colour changes to brown.
Serve hot with plain rice and dal.
Jalebis are circular shaped unique Indian sweet dish. A paste made of maida (all-purpose flour), yogurt and sufficient water is used to make Jalebi. The paste is squeezed into hot ghee (clarified butter) to form round spirals. After frying, the jalebis are soaked in chasni (sugar syrup) for 2 to 3 minutes and removed to serve hot.
Jalebis are found everywhere in the country.
Sagpaita is one of the famous winter dishes of Uttar Pradesh. It is a different kind of Dal recipe made of urad dal with spinach and spices like ginger, chili, hing and salt for flavour.
The mixture is cooked and then mashed thoroughly. Then, tempered with garlic and green chilies to enhance the flavour.
This dish is one of the recipes told by our grandmothers that we love to eat.
Makki Ki Roti And Sag
This is the dish of Punjab and one of the oldest dishes of India that are known till date. Saag is a mixture of three types of greens – Sarso Ka Saag (Mustard leaves), Palak ka Saag (Spinach) and Bathue ka Saag (Chenopodium leaves). The three types of greens are cooked and blended together with maize flour and spices like garlic, chilies, ginger, chili powder and salt to add flavor. The curry is served with Makki ki Roti made of maize (corn) flour. The dough is flattened and fried in ghee to make the bread (Roti).
The dish has to be served hot as the roti turns chewy when it’s cold.
Aloo Ki Kachori
Aloo ki kachori is the oldest dish known in the country. This is a North Indian dish in which dough is separated into ball sized portions, stuffed with mashed potatoes mixed with garam masala, pulverized chili and salt for flavour. These are fried in oil and served with tamarind sauce.
Kheer is an Indian sweet dish made of rice and milk. A mixture of milk and rice is added to boil. Sugar and cardamon are added to the mixture once the rice is cooked. Dry fruits are added to enhance the taste of the dish.
Kheer can be served hot or cold.
Samosa is a street food found everywhere in India. The dough contains Maida and ajwain. The dough is flattened and shaped in the form of a triangle stuffed with a mixture of boiled mashed potatoes with spices like jeera, chillies, chili powder for flavour. The stuffed triangles are deep fried in oil and served hot with mint chutney.
Bhakosa is a famous dish of Banaras. A mixture of chana dal, chillies, ginger and coriander leaves are ground together with salt. Flour dough is separated into small portions and flattened, stuffed with this paste. These are then steamed and fried in oil until golden brown.
Rasmalai is a Bengali sweet dish and one of the oldest sweet dishes of the country. The main ingredients of the dish are paneer (cottage cheese), cream, and sugar. The paneer is kneaded into a dough and then made into bite size shaped rounds, these are boiled in sugar water and added to flavored milk and cream.
Dry fruits add to the taste and look of the dish.