India, the largest country in South Asia, is famous for its diverse religions, cultures and food. India’s diverse cuisine has a worldwide reputation. Every year millions of people from all over the world come to visit India only for Indian good food and beauty.
There are different types of good food in different parts of India. But almost every food in India is delicious and fun to eat. From light snacks to dinner, there is a variety of Indian food everywhere. Let me introduce you to the top ten dinners in India, which you can make at home if you want. In this blog I’ve described the top Indian good food recipes for dinner in India.
Lemon Chicken
Ingredients
- Half a cup of mustard oil
- 2 teaspoons cumin
- 20 dried chillies
- 8-10 chopped onions
- Half a cup of crushed garlic
- One and a half teaspoon of turmeric powder
- 2 teaspoons coriander powder
- 3-4 teaspoons of salt
- 3 kg chicken
- 1 cup lemon juice
- 3-4 teaspoons of sugarcane juice
- Coriander leaves
Cooking Process:
First put the pan in the oven and pour the mustard oil. When the oil is hot and smokes, fry cumin, dried chillies and onion on it. Then add garlic powder, turmeric powder, coriander powder and salt and stir over medium heat. When everything is soft and fragrant, you have to add chicken. Chicken meat should be fried well.
Then add lemon juice. Finally add sugarcane juice. Then cover with a lid and cook on medium heat for 45 minutes to 1 hour. When the meat is boiled, coriander leaves should be chopped and sprinkled on it. Then shake with coriander leaves and serve with bread or rice.
Chettinad Fish Fry
Chettinad Fish Fry is one of best Indian good food. This fish fry is an absolutely amazing taste to eat.
Main ingredients
- Ayr fish belly, 2 large pieces
- 2 tablespoons oil
Ingredients for marinating
- 7-8 clove Garlic
- Ginger paste
- 1 teaspoon cumin
- 1 teaspoon fennel
- 2 teaspoons whole coriander
- 2 teaspoons bell pepper
- Half a teaspoon of mustard
- 9-10 curry leaves
- Salt, to taste
- 1 teaspoon oil
- 1 tablespoon water
- Chop half a tomato
- 1 teaspoon chilli powder
- 2 teaspoons turmeric powder
- 5 tablespoons tamarind
- 1 tablespoon besan
- Lemon juice
Cooking methods
First you have to cut the fish belly into medium size. Then in a pan, fry ginger, garlic, cumin, anise, chilli, coriander, mustard and curry leaves without oil.
Then you have to crush them. Add a little oil, salt and water to grind well. Tomato powder, coriander powder, turmeric powder, salt and tamarind should be crushed together again.
These should be spread on the fish pieces after crushing. Sprinkle a little bason on the fish and marinate for 15-20 minutes. Then heat oil in a hot pan and fry the fish. Once the fish is fried, sprinkle lemon juice on it and serve hot.
Galouti Kebab
Main ingredient
- Half a kg of minced meat (beef or mutton)
Spices:
- 75-100 grams of raw papaya
- 1 tablespoon ginger powder
- 1 table crushed garlic
- Cloves, 8 pieces
- Black cardamom, 2 pieces
- 2 teaspoons poppy seed powder
- Pepper, 4 pieces
- Half a cinnamon
- 2 tablespoons coconut, fried
- White cardamom, 5 pieces
- 1 table chili powder
- Nutmeg, one-fourth of a piece
- Salt
Ingredients for making kebabs
- First fry 1 cup onion in oil, then fry it with ghee
- 1/4 cup coriander leaves
- 1 tablespoon raw chilli powder
- 3 tablespoons beson
- Ghee
- Eggs: 1
- Lemon juice
Method of making
Marinate the minced meat with spice paste and keep it for 4-5 hours. Then coriander leaves, green chillies, gram flour and eggs should be mixed together. Add the meat and grind it into round pieces and keep it in the fridge for half an hour.
Then heat ghee in a pan and fry the kebab. Fry one side well and fry the other side. Then remove from the pan and sprinkle lemon juice over the kebab and serve.
Minced Biryani
Material
- 500 grams of rice
- 1 cup almonds
- Raisins, 5-6
- 1 cup yogurt
- 2 tablespoons ghee
- 1 cup onion
- 1 tablespoon garlic paste
- 1/2 teaspoon ginger paste
- 2 teaspoons coriander powder
- 1 tablespoon chili powder
- 1/2 kg minced meat
- 1 glass of milk
- 50 grams of butter
- 1 tablespoon rose water
- Mint leaves, 5-6
- 1 piece ginger, cut into slices
Ingredients for making hot spices
- 2 teaspoons cumin
- 2 teaspoons coriander
- Green cardamom, 3-4
- Black cardamom
- Cinnamon, 3-4
- 2 tablespoons fennel
- Cloves, 5-6
- Water
- Salt
Cooking methods
First the rice should be cleaned and washed in water. Then fry cumin, coriander, green cardamom, cinnamon, anise and clove without oil and grind well. Then almonds and raisins should be washed in water.
Peel a nut, grate it and cut it into small pieces. Raisins also need to be crushed. Then heat ghee in a pan and cook with onion on low heat. Add yoghurt, ginger, garlic, black cardamom and chilli powder and cook together with onion for 2 minutes.
Then add minced meat, hot spices and salt and cook for a while. It should be boiled with a cup of water. When the water boils, put the minced meat in a separate pan.
Then add milk, almonds and raisins to the pan and boil it with rice. Stir in rose water and salt. When the water is half down, add mint leaves and ginger. Then add minced meat and cover with a lid and cook. Once cooked, serve hot.
Indian street food good food
The popularity of Indian cuisine and spicy delicacies is always at the top. A special attraction of Indian good food is the street food.
This section of the blog discusses some of the spicy, salty and sweet Indian street food –
Panipuri
The food is prevalent in several parts of the Indian subcontinent. In eastern India it is known as Fuchka. The hollow crispy puri is served with gram dal, chilli, chaat masala, potato, onion, tamarind chutney, and coriander leaves etc. Panipuri is known by different names in different regions. It is called ‘Golgappa’ in Punjab, Haryana, Jharkhand, ‘Pani Ke Batase’ in Rajasthan and Uttar Pradesh, ‘Panipuri’ in Gujarat and Tamil Nadu and ‘Gup Chup’ in Hyderabad.
Lassi
Lassi is a traditional drink of the Indian subcontinent. The origin of the drink made with yogurt is in Punjab. Yogurt, water, spices and sometimes fruits are added to the Lassi. Cumin is given somewhere. Sugar, salt and fruit are used instead of spices in sweet Lassi.
Jilapi
Jilapi or Jalebi is popular in South and West Asia and North and West Africa. Indians like sweets at Twisty at the end of any meal. The best pair of hot kachori is crispy jilapi.
Ice cream
Milk and sweet-tasting ice cream is one of India’s favorite dairy desserts. It is called traditional Indian ice cream. It is popular in India, Pakistan, Bangladesh, Nepal, Myanmar and the Middle East. Milk-Malai, rose water, mango, cardamom, saffron, pesto etc. are added to make traditional ice cream. Added to modern ice cream – apple, orange, strawberry, almond and avocado flavors.
Velpuri
Spicy snack name is Velpuri. It can be called a kind of lick. Velpuri is made with turmeric, vegetables and spicy tamarind water. The food originates from restaurants and street food stalls in Mumbai. Later it gradually spread to different parts of India. According to the region, the variety of food is made according to the availability of local ingredients. According to many, Velpuri originates from a dish called spicy ‘Bhadang’ with onion, lemon juice and coriander from western Maharashtra. In Calcutta, the alternative to Velpuri is called Jhalamuri. It’s also known as Velpuri Churumuri in Bangalore.
Paovaji
Paovaji is the fast food of Maharashtra. The dish is served with soft bread rolls with sticky vegetables cooked with butter. Pao Bhaji was first introduced as a lunch item for the workers of a textile mill in Mumbai in 1850. Then slowly it took place in restaurants. There are different recipes for Pao Bhaji. Cheese Pao Bhaji, Mushroom Pao Bhaji, Dry Fruit Pao Bhaji etc.
Potato Tikki
Potato tikki is known in northern India, Pakistan and Bangladesh. It is made with boiled potatoes, onions and various spices is served with tamarind, coriander leaves and mint sauce or sometimes gram pulses.
Dosa
Dosa originated in South India. Rice Bata is made by soaking rice. Then dosa is made by pouring rice paste (Rice Bata) with a little ghee in a pan. Fun dosa is served with pulses, chutney and pickles.
2 Comments
Comments are closed.