NORTH INDIAN FOOD

1. INTRODUCTION OF NORTH INDIAN CUSINE

THE CUISINE OF NORTH INDIA

North India has extreme climates – summers are hot, and winters are cold. The region
includes the following states: Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal,
Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh, and Madhya Pradesh.

Geographical and Cultural Influence

There is an abundance of fresh seasonal fruit and vegetable to be had. Its geographical
position with relation to the rest of the Sub-continent means that this region of the country
has had strong Central Asian influences both in its culture and its food. Mughlai and
Kashmiri styles of cooking are not just prevalent; they are also popular.

Style of Food

North Indian curries usually have thick, moderately spicy and creamy gravies. The
use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like
milk, cream, cottage cheese, ghee (clarified butter) and yogurt play an important role in the
cooking of both savory and sweet dishes. Thanks to the fact that such a rich variety of fruit
and vegetable is available at all times of the year, the region produces a dazzling array of
vegetarian dishes.

Staple Foods North Indians Seem to Prefer

Indian bread is preferred over rice if the rich variety is anything to go by. This region
is home to the tandoori roti and naans (bread made in a clay tandoor oven),
stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian
fillings) and kulchas (bread made from the fermented dough). Rice is also popular and made
into elaborate biryanis and pulaos (pilafs).

Cooking Oils Commonly Used

Vegetable oils like sunflower and canola. Mustard oil is rarely used and only in some states
of the region. Ghee is normally reserved for special occasion cooking.

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 2. HISTORY OF NORTH INDIAN

North India with the influence of ancient Indus Valley civilization attracts tourists in
large number. It was connected with Egypt and Mesopotamia for trade. The Aryans came
from Central Asia and invaded the region and started agriculture.

After the invasion of Alexander in 326 BC, the Greek settled in North India. During
the period between 4th and 6th centuries AD, the Gupta Empire captured the Northern region
of India and extended to Bay of Bengal in the East. Hun defeated the Gupta Empire and
invaded the North-West in 535 AD. Other Central Asian Tribes also came and settled in
North India during the 6th century AD after the Huns.

An Afghan ruler, Mahmud of Ghazni, invaded the Northern region of India several
times with the intension to take away the wealth from Hindu Temples of Thanesar, Mathura
and Somnath during 1011 to 1030. Muhammad Ghori invaded Northern India in the later part
of 12th century. His invasion started through a Himalayan Gomal Pass and then he formed
his Empire in North region of India.

The Delhi Sultanate was formed after the death of Ghori and ruled by succeeding
Emperors and sultanate like Mughal. During this period, numerous magnificent monuments
were built by the Mughal. Some of the popular monuments are Red Fort of Agra and Delhi,
Agra’s splendid beauty of Taj Mahal and Itimad-ud-Daulah, Humayun’s Tomb in Delhi,
Akbar’s capital at Fatehpur Sikri, the mosques and pavilions at Ajmer (Rajasthan), Jahangir’s
pleasure gardens located in Kashmir.

With the purpose of trading, British East India Company came to India taking
permission from the Mughal Emperor Shah Jahan. Then strengthen their establishment with
the decline of Mughal Empire.

The native kingdoms under the reign of the last Mughal Emperor Bahadur Shah Zafar in
1857 fought battle with the British Company and were defeated. Till India became
independent on 15th August, 1947 the Empire was under the British Queen Victoria.

Our exclusive North India tour packages which are exquisitely tailored to provide you
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 The North Indian Kingdoms of India were a part of the medieval history of the
country. The medieval history of India lies between the 8th to 18th Century. The period
between 8th to 12th is called the Early Medieval period while the period between 12th to 18th
is called the Late Medieval period. However, this period is a little difficult to understand. A
lot of big and small kingdoms were established during this period. In this article, you can
learn about the Important Northern Kingdoms, their History and Facts pointwise so that you
can understand better. The North Indian Kingdoms are also called The Rajputs.

The Rajputs were divided into 9 clans as listed below:

1. The Pratiharas of Avanti

2. The Palas of Bengal

3. The Chauhans of Delhi and Ajmer

4. The Rathors of Kanauj

5. The Guhilas or the Sisodiyas of Mewar

6. The Chandellas of Bundelkhand

7. The Paramaras of Malwa

8. The Senas of Bengal

9. The Solankis of Gujarat

The Pratiharas of Avanti

 Set foot in India during the Huns invasion.

 Settled around Panjab Rajputana region.

 Further, they advanced to Aravali and Ujjain. The inscription can trace their origin to
Lakshmana, from Ramayana who was Rama’s door-keeper or the Pratihara.

 The notable king was ruler Nagabhatta-I. He left behind a strong State comprising
Malwa, parts of Rajputana and Gujarat. His successor Kakkuka and Devaraja were
weak.

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  The next notable ruler Vatsraja, the son of Devaraja was the most ambitious ruler,
who had a desire to conquer the whole of north India. He fought the Rashtrakuta ruler
Dhruva but faced defeat. He died in 805 AD.

 His successor Nagabhata-II (805 – 839 AD) gained victory over Andhra, Vidharbha,
Vatsa, Sindhu and Kalinga. He too faced the defeat from Rashtrakutas (Govinda-III).

 The most glorious king was Mihirabhoja. In the first half, he suffered losses but the
second half of his reign was remarkable. He was a single power against the Muslim
invaders. After him, no other notable Pratihara king came into power.

 The gradual decline of power of Pratiharas saw the annexation of the kingdom into
Chalukyas of Anhilwada, the Chandellas of Jejakabhukti, Chedis of Dahala,
Paramaras of Malwa, the Guhilas of southern Rajputana, the Chahamanas of
Sakambhari and the Kacchwahasghatas of Gwalior.

The Palas of Bengal

 Gopala became the elected king after Matsyanyaya. Matsyanyaya means internal
disorder in Bengal or Vanga region. He brought peace to the region and founded the
Pala dynasty.

 Dharmapala succeeded Gopala in about A.D. 780. He expanded the empire.

Dharmapala defeated the king of Kannauj, Indrayudha. He was defeated by
Rashtrakuta king Dhruva at Monghyr (Bihar). At the same time, Nagabhatta II,
Pratihara king became more powerful.

 His son Devapala became the next ruler. He was known as the mightiest Pala king. He
conquered the lands of Pragjyotishpur (Assam) and Utkala (Orissa).

 The Palas over Bihar, Bengal, and parts of Orissa and Assam for over four centuries.

 Arab merchant Sulaiman calls the Pala kingdom Ruhma (or Dharma), short for
Dharmapala. Sulaiman mentioned that the Pala troops were more in number than their
adversaries and neighbors – the Pratiharas and the Rashtrakutas.

 According to Tibetan history, Pala rulers were patrons of Buddhist religion.

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 Dharmapala was the founder of the famous Buddhist monastery at Vikramashila.

 During Pala reign, Nalanda University became famous all over the world and had
more than 10,000 students and teachers coming not only from different parts of India,
but also from central Asia, China, South East Asia, and Sri Lanka. Students could take
education in various branches of knowledge.

 The Pala kings patronized Hinduism as well. The Pala king Vinayakapala built one
thousand temples to honor Lord Saiva. Palas also gave donations to Brahmans to
settle in their country and encouraged them to run gurukuls.

 The Palas had trade relations and cultural links with SouthEast Asia and China. It was
a profitable trade and added greatly to the prosperity of the Pala Empire.

The Chauhans of Delhi and Ajmer

 The Chauhan dynasty was a powerful political ally and a strong dynasty known for its
policies known for their bravery and loyalty.

 Ajaya Raja was the first ruler of Chauhans. He defeated the Paramars and captured
their capital city Ujjaini. He founded the beautiful city of Ajmer.

 Arno Raja, Ajaya raja’s son, took the throne in about 1133 AD. He had a conflict with
the Chalukyas. He was defeated and in acknowledgement of the great Chalukya King
Jayasimha, married his daughter. He was defeated by Chalukya Kumarapala twice.

 Vigraha Raja was the most important and powerful ruler of Chauhan. He ruled from
1153 AD to 1163 AD. He conquered the nearby regions from the Chalukyas and the
Paramaras and increased the boundaries of the empire. He defeated Tomaras and took
possession of Eastern Punjab and Delhi. He extended his kingdom from North
(Shivalik Hills) to South (Udaipur).

 After Vigraha Raja, Prithviraj II and Somesvara took the throne. However, they
weren’t very promising rulers. They were succeeded by Prithviraj Chauhan III

 Prithviraj Chauhan is one of the most celebrated Kings of Ajmer. He was an

ambitious ruler. He had a big rivalry with the Chalukyas of Gujarat. So in the fight

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 between the King of Gujarat and Mohammed Ghori, Prithviraj acted neutral.It was a
wrong decision. The Kingdom of Gujarat was taken by Muhammed Ghori and thus
began the Muslim era in India.

 Prithviraj realized his mistake. He had a fight against Muhammad Ghori in two battles
known as Battles of Tarain in 1191 and 1192. He lost the second battle and was
assassinated by Muhammad Ghori in Ajmer.

 He was a great Hindu ruler of Ajmer who died a hero’s death.

 The Chauhans lost their morals after the second battle. There was no one to take the
charge. Hari Raja, the brother of Prithviraj took the throne and accepted the hostility
of Aibek. Due to this, they shifted to Ranthambore. In 1302 AD Ala-ud-din- Khilji
captured the Chauhan dynasty.

The Rathors of Kannauj

 The Rathors of Kannauj ruled and established themselves on the throne of Kanauj
from 1090 to 1194 A.D.

 King Jaichand was the last great ruler of this dynasty who was killed by Muhammad
of Ghori in the battle of Chandwar in 1194 A.D.

 The dynasty was founded by descendants of the Gahadavala kings of Kannauj. After
the capturing of Kannauj by Muhammad of Ghori the Rathores fled west.

 Siyaji, the grandson of Jai Chandra, the last Gahadavala king of Kannauj, went to
Marwar on a pilgrimage to Dwarka in Gujarat.

 They settled in the town of Pali he where his followers protected the Brahmin
community.

 Later, Rao Chanda, tenth in line of succession from Siyaji of Marwar, took control of
Marwar from the Pratihara king, establishing his own independent kingdom from
Jodhpur.

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The Guhilas or the Sisodiyas of Mewar

 The Rajput ruler Bappa Rawal is said to be the founder of the Guhila or the Sisodiya
dynasty in Mewar. He established his capital at Chittor.

 The famous tale of Rani Padmini belongs to this period. Rawal Ratan Singh of Mewar
was defeated by Alaud-din Khilji in 1307 A.D. as he invaded his territory.

 Rana Sanga and Maharana Pratap the Sisodiya rulers gave a tough fight to the Mughal
rulers of India.

 Rana Sanga was known for reuniting several Rajput clans and creating a stalwart
Rajput association. He had to fight with his brothers for the throne. Under the rule of
Rana Sanga, Mewar reached the peak of its prosperity. Sanga planned to attack and
capture Delhi during decline in Ibrahim Lodi’s reign. At the same time, Mahmood
Khilji was the Sultan of Malwa. He invaded Mewar. Rana Sanga fought bravely and
defeated Khilji. In April 1526, Ibrahim Lodi was defeated by Babur. Rana Sanga
decided to fight him at Chittor. In March 1527, Rana Sanga was defeated on the
battlefield of Khanwa after the betrayal of Shiladitya, the emissary sent by Rana
Sanga to Babur.

 Maharana Pratap was the eldest son of Maharana Udai Singh and Maharani Jaiwanta
Bai. He was the only Rajput king who refused to surrender to Akbar, the Mughal
Emperor of the time. He is known as the timeless hero of the battle of Haldighati. He
took an oath to free his motherland which he passed to his son as he died.

The Chandellas of Bundelkhand

 King Harshadeva was the founder of this dynasty. He helped King Mahipala of
Kannauj in ruling his kingdom. He started the building of the famous Khajuraho
temples. He also constructed the 64 Yogini temples.

 Yashovarman, son of Harshadeva, a great warrior, was responsible for making an

independent state for Chandellas.

 The Chandellas gained full independence of their own during the reign of Dhanga. He
was the son and successor of Yashovarman. He built a strong army by building

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 political alliances with other Kings. The famous temples of Parasvanath and
Vishwavanath in his period.

 Ganda the son of Dhanga was crowned next. He was one to fight the invasion of
Muhammad Ghazni.

 Vidyadhara, son of Ganda was one of the most notable kings of Chandellas. He
defeated Rajyapala in 1019 and built the Kandariya Mahadev.

 Kirtivarman succeeded him. The famous poet Krishna Mishra belonged to his court.
He could not defend against the invasion of Muhammad Ghazni and the dynasty
almost came to an end.

The Paramaras of Malwa

 The Parmaras ruled Malwa from the 9th century. The Paramara Dynasty was founded
by a man called Upendra (Krishnaraja). Their capital city was Dhar.

 They ruled till 1305 until conquered by Alauddin Khilji.

 The kingdom was in the north of Narmada and was known as the Kingdom of Ujjain.

 King Munja of this dynasty was a patron of the poets & scholars and a great poet
himself.

 He defeated Chalukya King Taila II, 16 times before he was captured in the 17th
attack.

 The famous Raja Bhoj of Dhar, philosopher, king and a polymath was his nephew. He
became the king around 1000 AD and reigned successfully for more than 45 years. He
was a Model King. His works on astronomy, architecture, poetry, mathematics etc.
are timeless.

Some important works of Bhoja are as follows:

 Saraswati Kantabharna: treatise on Sanskrit Grammar

 Rajmartanda: commentary on Patanjali’s yoga sutra

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  Samarangana Sutradhara : treatise on Civil Engineering

 Tattva Prakasha: treatise on Tantras

 Rasaraja Mriganka: A treatise on chemistry (ores) and drugs.

 He defeated the Chauhans of Shkambhari. After Raja Bhoj’s death in 1053 AD

Chandellas were reduced to a local power. Later Malwa was sacked and annexed by
the Tomara Clan.

The Senas of Bengal

 The Sena Empire ruled in Bengal from the 11th to 12th centuries AD. The empire had
a great part of the North-Eastern district of the Indian subcontinent under its control.
Hemanta Sen was the founder of the dynasty in 1095 AD. He was part of the Pala
Dynasty until it declined.

 Vijay Sen succeeded him, ruling from 1096 AD to 1159 AD. He ruled for more than
60 years.

 Next King Ballal Sena removed Gaur from the Pala Dynasty to become the ruler of
the Bengal Delta. He made Nabadwip the capital city.His wife was Ramadevi, a
Western’s princess of the Chalukya Empire.

 Lakshman Sena was next to come in 1179 AD. He ruled Bengal for 20 years, and
managed to extend the Sena Empire to Assam, Odisha, Bihar and Varanasi. In 1203–
1204 AD Turkic general Bakhtiyar Khilji defeated Lakshman Sen and gained power
in northwest Bengal. The Eastern Bengal was under Sena control.

 The Sena lords called themselves Brahma-Kshatriyas or Kshatriyas. The Sena

Dynasty had ruled Bengal for a small period of a century between 1097 and 1225. The
entire domain of Bengal was brought under a solitary rule by the Senas.

The Solankis of Gujarat

 The Solankis were one of the Agnikula clans of the Rajputs. Mularaja who reigned
from 942 to 996 AD established the dynasty. His reign is known as the beginning of
Gujrati culture

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 It is said that they descend from the Badami Chalukyas. The Capital of city of
Solankis was Anhilwara which is currently Sidhpur Patan.

 The Solankis were famous patrons of the Somnath Temple.They ruled the territories
of Gujarjardesj, Gurjararastra and now Gujarat.

 The successors of Mularaja were overshadowed by Raja Bhoj of Dhar and were
reduced to a vassal of Malwa Kingdom.

 King Bhimdev I, a vassal of the Malwa King Bhoj, reigned from 1022-1063 AD. He
fled and took shelter in Kutch, when Mahmud Ghaznavi attacked Somnath.

 Bhimdev declared himself independent after the death of Raja Bhoj. Karnadeva
succeeded him. All other successors were less important. Gujarat was conquered by
the Delhi Sultanate in 1243 and in 1297 after which the Solanki dynasty lost control
over Gujarat.

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 3. TRADITIONAL DISHES

India is a vast country and home to a diverse range of cuisine. North Indian food is far
different from Northeastern Indian food or South Indian food. And if you get even more
specific, each region is famous for individual dishes.

After visiting a few of the major cities in the north of India and dining on lots of local
food, I'll try to cover a few of the general things that I noticed distinctly about North Indian
cuisine.

North Indian food is often what many people would think of as just Indian food.

It's the North Indian curries that are often found outside of India in Western
restaurants (but don't forget about South Indian food either – it's equally as delicious, but
different).Within North India, you'll find everything from street stalls to high-end restaurants
like Bukhara, all serving classic North Indian fare. Conventional cooking methods include
deep frying snacks, grilling or roasting for meat, and slow simmer stewing for all sorts of
curries.

As soon as you arrive in India and start eating, you'll notice that there's a lot of
vegetarian food and restaurants available.If you are vegetarian, you'll enjoy the variety of
tasty pure-veg dishes, and if you're a meat-eater, you'll never be far from outstanding meat
either!

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 While rice is the ultimate staple in much of South India, in the North, while rice is
often available, a meal is never complete without bread. Tandoori roti, chapati, naan, and
many other flatbreads are extremely popular and vital for all North Indian meals.

Bread is used as the main filler and as a great way to scoop up sauces.Dal, or lentils,
is one of the essential foods in all of India. North Indian styles of dal curry are usually a little
thicker and richer than South Indian variations. It's not uncommon for someone to eat dal and
bread for a meal.

For more substantial main dishes, a diversity of curries and barbecue meats are always
available.Chicken, beef, mutton, and eggs are stewed in lots of spices and ghee (clarified
butter).

The thick, rich sauces are genuinely marvelous.North India is also highly famous for
its barbecued meats. Tandoori chicken, chicken that's been marinated in spices and yogurt
and then roasted in a clay oven known as a tandoor, is one of the most famous.

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 Common vegetables include potatoes, peas, okra, onions, carrots, and all sorts of
beans.Green leafy vegetables are not all that common, but some vegetables go well in curries.
Dairy plays a massive role in North Indian food.

Paneer, a hearty cheese, is one of the most popular main ingredients, especially for
vegetarians and those who need protein. Thick full-fat yogurt is heavily used in snacks
known as chaats and is often served along with any typical thali (a fixed meal including a
variety of dishes and starch).Milk and products of milk form the foundation of many of the
North Indian sweet desserts as well.

One comfort food that I especially enjoyed eating while in Delhi is a dish known as chole
bhature. Chickpeas are curried in plenty of spices and dished up with chilies and onions and
garnished with cilantro.It's available all over the streets of Delhi and usually eaten along with
a few freshly grilled chapatis. North Indian food is a joy to eat; It's rich, extremely satisfying,
and packed full of spicy flavour.

CULTURE OF NORTHERN INDIAN FOOD

The first thing that comes to mind is culture and diversity. Not surprisingly, Indian
food has both these ingredients. Famous for its warm spirit both in food and hospitality, the
country features an array of exquisite dishes, especially in the north.

A DEEPER LOOK INTO NORTH INDIAN CUISINE

North Indian cuisine belongs to the Indian states of Punjab, Uttar Pradesh, and
Kashmir, and differs vastly from other Indian regional foods.In northern India, the food is
prominently influenced by Hinduism and Jainism, so most people follow a vegetarian

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lifestyle. Though Hindus are mostly vegetarian, the Mughal reign in the sixteenth and
seventeenth centuries changed Indian cuisine drastically with many dishes.

Wheat is a common staple used in north India, featured in roti,

paratha, and naans which all are forms of wheat-based bread. Dals (lentils) are the main
accessory, mainly being moong (green dal), urad (black dal), masoor (red dal)
and arhar (yellow dal).

Apart from their high nutritional values, these dals bring excellent texture and taste to
the meal when cooked with spices.Additionally, India has always been known for its spicy
food. Some of the most popular spices include:

 Cumin Seeds- Adds a refined complex flavor

 Coriander Seeds- Adds aroma and sweetness
 Bay Leaf or Tejpatta- Adds a sweet aroma and complexity
 Turmeric- Adds a pungent taste and bright colors
 Mustard Seeds- Adds a sharp smell
 Cloves- Creates warmth and numbness
 Cardamom- Adds sweetness and freshness
 Nutmeg- Adds perfume used in sweets
 Cinnamon- Adds a woody, sweet flavor

The spices used in cuisine usually have medicinal uses, as well.

For example, turmeric is used to cure fever, cardamom helps with digestive issues and
tonic, and bay leaf are used to treat strains. Apart from these spices, onion, ginger, and garlic
are almost always used as meal enhancers.

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 4. MOST POPULAR DISHES OF NORTHERN INDIA

4.1 CHICKEN BIRYANI

The most famous and exotic meals of north Indian cuisine, poultry dishes, are the
result of the Mughal Empire.Despite popular belief, these aren’t considered a taboo in Indian
society.

Biryani is rice-based food full of spices and meat, eggs, and vegetables. Originally, it
was only prepared for parties and festivals, as it was easy to cook and serve.Additionally,
Tandoori chicken presents the Indian version of grilled chicken, but with a twist. It is a
Mughal dish cooked in a tandoor (clay oven) and dipped in aromatic spices.

4.2 BUTTER CHICKEN

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Punjabi’s had their own way to compete with Mughals, and Butter Chicken is proof.Known
as the “pride of Punjab,” marinated chicken is cooked in a rich gravy of butter, dried fruits,
and spices, giving it an exotic taste.

4.3 ROGAN JOSH

Furthermore, Malai Kofta is one of the most popular dishes among vegetarians, where
meatball-like kofta are made of a fresh cheese called paneer and vegetables and then dipped
in a rich cream sauce.

It represents a mixture of Mughlai and Aryan culture. Rogan Josh is a very complex
and rich dish known for its high nutritional value.It is lamb curry cooked with many spices
and dried fruits to energize the body and withstand illness.

4.4 DAL MAKHANI

Dal Makhani takes Punjabi culture to new heights, with dal (lentils) cooked with
dollops of cream and butter, giving it a rich and mouth-watering taste.The common food of

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rural Punjab consists of makke di roti and saron da saag, meaning rotis made of corn and
served with spinach curry.

North Indian cuisine would not be complete without sweets, or mithais, and delicious
desserts.

These mithais greatly emphasize the use of dairy products. Kheer, also known
as payasum, is the Indian version of sweet rice pudding with raisins and cashews.The dessert
is common to eat in everyday life, but also marks significant life events such as birth,
marriage and death.

Halwa is a sweet dish made of semolina, milk and sugar. Often used in rituals, it is
served to devotees.

4.5 JALEBI

Punjab has been significant in forming the base of north Indian cuisine, and rabri is a
prime example.It is made of sweet condensed milk filled with spices like saffron and nuts,
cooked until dark and served chilled.

Jalebi is a dish made of dough that is fried in vegetable oil and dipped in sugar
syrup.Its coiled shape makes it very popular with children, and modified versions of
traditional jalebis are becoming popular in urban India. Gulab jamun has ruled Indian hearts
since the beginning, and consist of sweet milk balls dipped in hot sugar syrup.

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4.6 CHICKEN LOLLIPOP

Modern northern India has been evolving rapidly and becoming very cosmopolitan,
with the food being influenced by other cultures.Chinese immigrants have added vibrant
colors to already bright dishes like Chicken Lollipop, deep-fried chicken made from the
middle segments of the wings and held like a lollipop.

Moreover, chicken noodles and chili chicken are common in the streets of New Delhi,
ready to compete with traditional tikkas and tandoors.Malaysian and Singaporean influences
are also shaping Indian fast food. North Indian food has evolved from the days of the Aryans,
Mughals, and British rule.These aromatic and exotic dishes are now served across the
globe.Furthermore, Indian cuisine has played an important role in projecting Indian culture
and bridging the gap between this conservative country and the world.

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 5. TRADITIONAL NORTH INDIAN FOOD

The land of India is characterized by its diversity; an amalgamation of different

cultures, tradition and lifestyles is what truly defines India. Adding to the climate, vegetation
and wildlife, the food in this country is equally diverse. The cuisine of each region is
influenced by its history and climate, such that, every place in the country boasts of a unique
delicacy. and Indians do love to talk about their food.

5.1. AWADHI BIRYANI

Whether or not you are a rice lover, the aroma emanated from a plate of biryani is
bound to stir the excitement of your taste buds. The infusion of spices and condiments
combined with the long grained Basmati rice and the tenderly cooked meat (or vegetables),
the Lucknawi or the Awadhi Biryani is a feast in itself. The royal dish is best served hot with
a simple raita (curd).

5.2. CHOLE BHATURE

What better than the crispy fried Bhature and spicy gravy prepared with chick peas or
Chole to satiate the pangs of hunger. Add to the gravy a dollop of butter and a dash of lemon
juice and the simple dish is taken to a whole another level. Even a serving of pickle and
onions go well with the scrumptious dish. Originating in the North-Western part of the
country, Chole Bhature has evolved as a favorite of millions across the length and breadth of
the country.

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5.3. NAAN/RUMALI ROTI

The Naan and the Rumali Roti have become an integral part of the Indian grub. While
Rumali Roti is thin flat bread made with unleavened wheat flour dough, the dough for Naan,
is thick flat bread, comprises a mix of wheat flour and refined flour. A leavening agent is
added to the dough and the Naan is cooked in an earthen oven or tandoor. Different stuffing
or a generous helping of butter can also be used to give the plain Naan a soft moist texture,
and it tastes best when eaten with spicy gravy. The Rumali roti is cooked on the convex side
of the tava and should be served hot accompanied with gravy.

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5.4. CHICKEN BUTTER MASALA/MURG MAKHANI

What better than the spicy Chicken Butter Masala to devour along with Naan or
Rumali Roti. The distinct flavor of fenugreek leaves or kasuri methi and the chicken cooked
in butter till tender is the Holy Grail for any non-vegetarian. The gravy is prepared with fresh
cream and the infusion of spices, especially the Kashmiri red chili powder which imparts a
tantalizing color to the dish. One serving of this delectable dish is never enough to satisfy
tingling taste buds and leaves you craving for more.

5.5. LITTI CHOKHA

The simpering smokey litti, mashed potato and brinjal bharta is another delicacy from
North India that will leave you craving for more. The stuffing made of sattu or powdered
gram, chillies and achari masala is put inside balls, made using wheat flour dough, and
sealed. Once baked, preferably on an earthen stove, the litti is served with chokha and
chutney. Some like to savor their litti with a small helping of ghee.

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5.6. BAIGAN BHARTA

This simple dish from North India can be relished with a helping of rice or roti and is
a favorite especially during the chilly winters. The aubergine is basted with oil preferably
mustard and then grilled over red-hot smoking charcoal or an earthen stove using coal or
firewood. The smoky aura of the freshly roasted eggplant is an alluring sight and the bharta
garnished with chilies and onions is sure to leave one mesmerized.

5.7. KASHMIRI DUM ALOO

Though the Kashmiri cuisine is predominated by the use of meat, the Kashmiri Dum
Aloo is a vegetarian delicacy from the mystic valley of Kashmir. The baby potatoes deep
fried till golden brown are cooked in a concoction of spices that imparts a piquant flavor to
the dish. The main ingredient used in this authentic dish is the powder of the dried Kashmiri

22
chilies or chili peppers (degi mirch) but in another popular version the chili is done away with
and replaced by a paste made out of cashew nuts or watermelon seeds (magaj).

5.8. TANDOORI CHICKEN/TIKKA MASALA

The tandoor, which is a cylindrical clay oven that is used for baking or cooking, first
originated in the state of Punjab. Since its inception, several tandoori dishes have evolved and
have found their way into the kitchens and invariably our hearts. One among the tandoori
delicacy is the tandoori chicken which is a roasted chicken that is marinated in curd and
basted with a mélange of spices including Cayenne pepper and red chili powder. The paneer
tikka masala or chicken tikka masala is another grilled dish that has become a regular fare
during festivities or family get-togethers.

23
5.9. PARATHE

Punjabi breakfast, lunch and dinner is incomplete without the sumptuous parathas.
The thin flat bread is a healthy choice of meal and can be relished with pickle or curd. The
most amazing thing about parathas is their stuffing which are aplenty. You have an array of
stuffing to choose from, be it aloo, gobi, muli, onion, methi, paneer, or even chicken for those
who love their non-veg.

5.10. RAJMA CHAWAL

What better than a piping hot plate of Rajma Chawal when you are in dire need of some
comfort food? The iron and protein rich Rajma or red kidney beans accompanied with
steamed rice or any Indian bread makes for a wholesome meal for the entire family. The
Rajma, soaked overnight, is slow cooked in simmering gravy so that the beans soak in the

24
conglomeration of masalas. A dollop of fresh cream added to the sauce transcends the dish to
another level.

5.11. PAPAD KI SABJI

The crispy Papad, be it roasted or fried, is capable of altering the taste of an entire meal. It
can even be your savior at times when you’re going nuts over deciding the menu for the
evening or need to concoct something quickly for the famished and fussy kids. The
unassuming papad is given a delectable twist in this recipe and it can be served along with
rice or roti. While some of the recipes suggest preparing the gravy with curd, you can opt not
to use it for making the sabji.

25
5.12. SARSO DA SAAG/MAKKI KI ROTI

Sarso Da Saag and Makki Ki Roti is a dish which brings together all the flavors of
Punjab on your platter. A combination made in the heaven, Makki ki roti is a flatbread made
with corn flour dough and the Sarso Da Saag is a delicacy prepared with the tender stems of
mustard leaves. The pungent aroma of mustard is balanced by the ginger, garlic and onion
used in the concoction. The dish is best served hot and is usually accompanied with a piece of
jaggery in its native Punjab.

5.13. ROGAN JOSH/LAAL MAANS

For the ones who like to experiment with spicy food, the Rogan Josh, a staple of
Kashmiri cuisine is a must try. Though known for its piquant taste, the first thing which hits
you is the aroma of the blend of spices used to cook the lamb. The distinct color imparted by
the Kashmiri Mirch, that is de-seeded to reduce the heat, makes for a mouth-watering sight
imploring you to gorge on the delicacy. Another option for the spice lovers is the Rajasthani
Laal Maans. Mutton laced with flavors of hot spices is cooked with a generous helping of
curd to balance the sharpness of the chilies.

26
5.14. DAL BATI CHURMA

Dal Bati Churma is a typical dish of the land of desert, Rajasthan, and is a treat for your taste
buds as well as your tummy. An assortment of pulses are used to prepare the Dal which is
accompanied by the Bati, which is made up of wheat flour dough and baked in an earthen or
brick stove using coal or firewood. The Churma which is a sweet dish, prepared with coarse
whole wheat flour, and Rava deep in ghee with almonds and cashews used for garnishing,
completes this wholesome and healthy meal.

27
5.15. DAHI VADA

This North Indian delicacy has evolved as the favorite snack of many Indians and is
especially a rage during the festivities. The deep fried vada is laced with a generous helping
of curd and is topped with imli (tamarind) or dhaniya (coriander) chutney. A sprinkle of black
salt or chaat masala adds to the tangy sweet taste of Dahi Vada.

5.16. KADHI

Though curd is used as an ingredient in many recipes and it even serves as an accompaniment
to several dishes, this unassuming food item is given a delicious twist in the form of Kadhi.

28
The curd mixed with gram flour is allowed to simmer, while the pinch of asafoetida is
allowed to work its magic. Add a few pakoras or pieces of papad and the yummy kadhi is
ready to be devoured.

5.17. RABRI

Sweets are an integral part of the any cuisine and the rabri is one such delicacy of the north.
The amazing dessert which found its origin in the holy city of Mathura is also easy to prepare
unlike other sweets. The milk mixed with sugar is brought to boil on a low flame and the
layers of cream formed are accumulated till the volume of milk reduces to one-third its
original. Some people like to add a little kesar (saffron) that imparts a beautiful hue to the
sweet dish. Almond slivers can also be used to garnish the rabri.

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5.18. AAM KA MURABBA

The aam ka murabba is a traditional Indian savory prepared with raw mango and it can serve
as an accompaniment with roti aur paratha. The grated or sliced mangoes mixed with sugar
and cooked in low heat. Spices like cumin or aniseed (saunf) that are added to the mixture
provide a distinctive essence to the dish and even aid in digestion.

5.19. GHEWAR

This delicacy from Rajasthan is a quite popular during the festivals of Teej, Makar Sankranti
and Gangaur. The batter made using all-purpose flour is disgorged into a specially designed
mould and then deep fried. The ghewar is then immersed into sugar syrup for a while and
served hot with a topping of malai or mawa. The main ingredient which gives the dish its
distinct flavor is the kewda essence, which is a plant extract.

30
5.20. LASSI

This traditional refreshment originating in the land of five rivers provides relief from the
scorching heat of summers and comes in various avatars. Yogurt blended with water and
spices or different flavors results in a drink that is best enjoyed in a kulhad (glass made of
clay). Choose from fruit flavored lassi or the traditional sweet or salty lassi and if you’re
feeling brave enough then you can even try the Bhaang (Cannabis extract) Lassi.

31
 6. NORTH INDIAN SOUP

6.1 NORTH INDIAN EASY TOMATO SOUP

METHOD

 Heat butter in a pressure cooker.

 Add onions, carrots, potatoes, cloves, cinnamon and peppercorns.

 Cook, till onions become pale and tansluscent.

 Add washed whole tomatoes.

 Add around 7 cups of water and pressure cook, until 2 whistles.

 Strain the water from the tomatoes into a vessel and after mashing the tomatoes, strain
it again.

 Grind the tomatoes in the mixer and strain once again.

 Discard the seeds and the pith left after straining.

 Heat the soup. Stir occasionally, so that it does not get stuck to the bottom of the pan.

 Add the corn flour which has been dissolved in 1/2 cup water to the soup, so as to
thicken it.

 Add salt, freshly ground pepper powder and sugar and cook for 5-6 minutes.

32
 Garnish with bread croutons and chopped coriander leaves.

 Put 1 tsp of cream into each bowl before serving.

S.No Ingredient Quantity

1. Tomatoes 1 kg
2. Carrots 2 nos
3. Onion large 1 no
4. Potato 2 nos
5. Grambu 5 - Cloves
6. Peppercorns Kurumulaku 1 tsp
7. Cinnamon Karugapatta 1" stick
8. Butter 2 tbsp
9. Sugar 1 - Pinch
10. Salt As reqd
11. Freshly ground pepper powder As
reqd
12. Corn flour 3 tbsp
For garnishing:
13. Bread croutons (1 day old bread, 2/3 slices cut into
cubes and fried in oil)
14. Coriander leaves A few
15. Cream 2 tbsp

33
6.2 MATAR KA NIMONA – NORTH INDIAN STYLE PEA SOUP

Winter means loads and loads of fresh Peas. I was planning to make Pea Soup
when Matar Ka Nimona was suggested to me. I had eaten this wonderful soupy dish from
Banaras (aka Varanasi or Kashi) many many years ago and had quite forgotten about it. So I
jumped at the idea of making it. The next step was pestering Nikita Jhanglani (she of
the Aani Basar fame) for some dried Mangauri to add to the Matar ka Nimona.

METHOD
 Method to Make Matar ka Nimona
 In a kadhai, heat enough oil to fry the mangauris.
 Fry the mangauris till golden brown and set aside on a kitchen tissue to drain
excess oil.
 Grind the peas, green chillies, and ginger without any water to a coarse paste.
 In a kadhai, heat the ghee.
 Add the cumin seeds, cloves and cinnamon and bay leaves.
 Stir-fry till the cumin seeds start to change colour.
 Add the green peas paste.
 Stir-fry till the raw smell of the peas paste disappears.
 Add 2 to 2.5 cups of water and salt.
 Mix well and simmer the Matar ka Nimona till it thickens a bit.
 Turn off the heat.
 Add the fried Mangauri and mix well.

34
  Serve hot with rice.
S.No Ingredient Quantity
1. Fresh Peas 1.5 Cups
2. Green Chillies 2
3. Grated Ginger 1.5 tsp
4. Piece Cinnamon 3 Cloves
5. Cumin Seeds 1"
6. Bay Leaves 1 tsp
7. Ghee 2
8. Salt to Taste 2 tbsp
Optional
Mangauri or Mangodi 16 to 20 small ones
Oil to fry the Mangauri

6.3 CHI AL MEH

Manipur’s Chi Al Meh is your regular vegetable soup. For Chi Al Meh, you need chopped
onions, capsicum, mushrooms, and spinach. Once chopped, heat a pan and add ginger paste.
Add chilies, soy sauce and salt. Add all the veggies and add water to the mixture. Put a lid on
the pan and boil the mixture for 10 minutes. Serve hot.

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6.4 THUKPA GYAATHUK

This dish has its roots in Tibet, but it is also the most common dish in Sikkim. The noodle-
based soup is like comfort food you can make on a rainy day. Heat oil in a pan and fry
chopped onions, garlic and chillies. Then add minced meat, fry it for 10 minutes. Add salt to
the meat and keep frying. Keep aside after frying. Boil 4 litres of water vigorously and boil
noodles for 5 minutes in it, keep stirring occasionally. Drain the noodles through a large sieve
and wash them in cold water to avoid sticking. Pour hot soup into bowl of noodles. Put fried
meat-onion mixture, finely chopped green onion leaves and serve.

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 7. NORTH INDIAN SALAD

SALAD NORTH INDIAN STYLE

This North Indian Style salad is a very simple and popular dish made with finely
peeled and diced cucumbers, tomatoes, onions; fresh coriander leaves spices with finely
chopped green chilies, cumin powder and fresh lime juice to give that punch to the
palate. Salad North Indian Style is a common cucumber salad made with a variation to
give that tangy zest, looks and tastes fresh and keeps you cool too.

Cucumber also known as kheera in Hindi is a very common and well

known vegetable used for making a variety of salads and can also be eaten raw on its own
sprinkling little salt and pepper or plain. This dish is an excellent summer dish that keeps us
all refreshing and soothing. To this you can also add other vegetables of your choice that you
normally use in making salads.

North Indians generally eat roti, chapatti or naan as wheat is the staple food and
this is usually accompanied with a spicy hot gravy curry and raita. This salad amazingly
balances the fiery spices and cools the stomach. Cucumber not only provides the body with
essential nutrients but also is an excellent re-vitalizer for the skin, hair and eyes.

They are generally eaten raw in salad and usually in very hot places you can also find
many cucumber vendors who sell peeled, cool, and ready to eat cucumbers which give
wonderful relief to bear the scorching heat. It keeps you refreshing and energizes your
body also tastes extremely good when added in sandwiches and burgers along with other
veggies and spices.There are a wide variety of salad that can be made with vegetables,
legumes, fruits or mixed, meats and seafood.

Few of the popular salads includes:

 Fruit salad,
 Sprouted moong dal salad,
 Cheese and pasta salad,
 Chicken salad,
 Russian salad,
 Baby lettuce salad and Green salad etc.

37
 Cucumbers are a good source of Vitamin A, Pantothenic Acid, Magnesium,
Phosphorus and Manganese, Vitamin C, Vitamin K and Potassium. Vitamin A is good
for eyesight, potassium basically helps in stabilizing blood pressure, and Vitamin C is
beneficial for all those suffering from diseases of teeth and gums. It is said that diabetics
have found to benefit from the consumption of cucumber and cucumber juice.

Salads can be eaten anytime or may also be served at any point during a meal. They
made be served as appetizer salads or side dish or in main course etc. Appetizer salad are
light salads that stimulates the appetite as the first course of the meal while main
course salads can contain good portion of proteins such as chicken breast or slices
of beef. Onions are endlessly versatile and an essential ingredient in countless recipes.

They render an amazing pungent flavor to various dishes. There are a variety of
onions that differ in size, strength and color. The yellow onion is light golden skin and yellow
flesh with strong taste. White onion is large in shape with strong flavor and good for stuffing
or baking and usually used in raw salads. Red onions have a distinctive red/ purple skin and
the flavor is mild and quite sweet.

They are good for salads, marinades, salsas and roasts. Herbs are excellent aromatic
ingredients that boost the nutrients in your everyday meal. They are best used as garnish for
soups or salads and various curries. Cilantro or coriander leaves has great health benefits
which all can use in the vitamin deficient food we eat daily. They naturally give special
fragrance and flavors to the dish making it more appetizing and exotic.

To prepare the Salad North Indian Style, firstly chop all the veggies that you wish to
use and add all the ingredients in a bowl and mix thoroughly. Set aside and serve at room
temperature. This dish is very simple and easy to prepare as it does not require any cooking
time. Do make this dish a part of your daily meal which gives you all the
essential vitamins and minerals required for your body.

You can use a variety of vegetables to make the Salad tasty and nutritious. Common
vegetables used in a salad include cucumbers, bell peppers, tomatoes, mushrooms, onions,
spring onions, avocado, carrots, celery and radish. The juice of lime is one of the main
ingredients that make a good and tangy dressing to any salad. The juice of lime can do
wonders to the body and can relieve a person from numerous diseases. Lime can be used in
different ways.

38
 Because of its acidic property, it has natural antibacterial component that naturally
fights off bacterial infection. Since lime is rich in vitamin C, the lime juice is very effective
in boosting the immune system. The lime fruit is also a good source of calcium, natural
sugar, and citric acid. Lime juice can also be mixed in fruit salad or garden fresh salad for
added tangy flavor and for the other ingredients to retain their natural color. Lime can also be
used in making soups, gravy and sauces.

7.1 ONION SALAD

Onion salad or Pyaaz ka lachcha as we call in Hindi is basically an easy salad made
with onion rings. The English translation would be onion ring salad. It is a quick side dish to
prepare and often served in North Indian restaurants or Dhabas/roadside eateries. They are
usually served with tandoori or grilled Indian snacks and appetizers.

They also pair well with Pulao, Biryani, tandoori dishes like Paneer tikka or any rich
curry dish like Chana masala, Paneer butter masala, Shahi paneer, Kadai paneer or Malai
kofta etc along with Naan or tandoori roti. These onion rings salad are basically thinly sliced
onion rings spiced with lemon juice, red chili powder and salt. So you can quickly make these
lachcha onions at home to go as an accompaniment with a North Indian meal.

Another popular side dish made from onions that go well with tandoori items or rich
curry dishes are Sirke wale pyaaz or pickled onions. Both these onion salad and sirke wale
pyaaz are often served as accompaniment in many Indian restaurants. You can also have a
look at the recipes of Masala papad and Masala onion salad.When I make I usually add either

39
chopped mint or coriander leaves to the salad. A dash of chaat masala also perks up this easy
salad. In the absence of lemon juice you can use vinegar.

This Indian onion salad has to be served fresh and immediately. So only make the proportions
which you would be serving.

In a bowl take the onion rings. Add ¼ teaspoon red chili powder, ½ to 1 teaspoon
chaat masala (optional), 1 tablespoon chopped mint leaves (or coriander leaves) and rock salt
(or black salt) as required. Instead of rock salt you can also use regular salt.

7.2 TOMATO SALAD

A simple salad recipe that you can eat alongside the main dish, Tomato Salad is an easy-to-
make dish that you can make for your family at home. This is a healthy recipe that can also
use as a topping for a toast and make veggie toast for your kids in tiffin, they will eat it
downtime! A simple recipe that can be cooked in under 30 minutes, this dish can be a saviour
when you are in a hurry. Those who are on a weight loss spree can also enjoy this tasty salad
recipe for their lunch or dinner, as it is stomach filling. This is a simple salad in which you
can add your own variations. If you don't have fancy ingredients to prepare a salad at home,
then prepare this easy-to-make recipe with just a handful of ingredients. Try it at home and
enjoy it with your loved ones!

Step 1 Chop the onions

To prepare this gluten-free salad, peel the onions and finely chop them in a large bowl. Then
put a pan on medium flame and boil the chopped onions in some water.

Step 2 Chop tomato and garlic

Wash the tomatoes in running water and dice them in a large bowl. Remove the juicy part of
tomatoes along with the seeds. Finely chop the tomatoes now. Next, take a small bowl, peel
the garlic cloves in it and finely chop them as well. By now, the onions might have boiled.
Drain them completely using a sieve.

Step 3 Mix the veggies

40
Now, take a large bowl and add the boiled onions to it along with the finely chopped
tomatoes and garlic. Toss well all the ingredients to mix the contents together. Pour virgin
olive over the ingredients and adjust the seasoning of salt and pepper as per your taste.

Step 4 Ready to be served

Toss once again to mix the salad and serve as a side dish. Enjoy!

7.3 CUCMBER SALAD

41
In much of India, a fresh salad is present at every single meal. This kind of cucumber salad
was something that my mother threw together moments before we sat down to eat.
Cucumbers with tiny undeveloped seeds have the best texture, but when cucumbers are
growing wildly in my garden and some that hid themselves too successfully among the leaves
have grown beyond the best picking size, I pick them anyway, peel them, and scoop out their
seeds. They still make good eating. (Whenever I pick a particularly large, overgrown
cucumber, I can never throw it in the compost heap because I think of Inder Dutt. At the age
of thirteen, he came down from a poor village in the Himalayan mountains to try to eke out a
living in the plains. In Delhi, he somehow managed to get into a cousin’s household where
they taught him how to do odd jobs and eventually even how to cook. He became so adept
that my cousin brought him to New York as her cook. Every now and then he would come
over to our apartment to help out. I could never get enough of the stories about his childhood.
He had spent the snowy mountain winters without shoes, huddling in the floor above the
animals to stay warm at night. In the summers, he had to go work in the fields. When he got
very thirsty, he would just pick the largest cucumber he could find, snap it in two, and quench
his thirst with its juicy flesh.)

If you have large, waxed cucumbers, peel them. Otherwise, leave them unpeeled. Cut
cucumbers in half lengthways (not necessary if the cucumbers are very slim). Then cut
crossways into thin slices or chunks, as desired. Add remaining ingredients. Toss to mix and
taste. Adjust seasonings as needed.

7.4 CARROT SALAD

42
 I never knew I’d be so excited about a raw carrot salad. Then again, I’m not sure I’ve
ever had French carrot salad before! Have you? Carrot salads are ubiquitous in France and
we’ve been missing out.

I’m generally a fan of big, bold flavor, but French carrot salad (salade de carottes
râpées) is a delicate balance of sweet raw carrot, tangy lemon juice, olive oil, Dijon mustard
and herbs. This carrot salad is a lesson in restraint and tastes more complex than it is.

I discovered this carrot salad at French Market in Kansas City. The girls behind the
counter always have French accents, so you know the place is legit.They offer a variety of
pre-made salads and sandwiches, and I couldn’t resist the glowing orange carrot salad. Their
version includes chickpeas, which offer some protein and bulk.

I was really surprised by how much I loved that fresh, crisp-tender, sweet-and-savory
carrot salad, so here we are. French carrot salad is a lovely side dish to offer at picnics, in
packed lunches, with sandwiches, and so on.

7.5 FRUIT SALAD

43
 Juicy, sweet, healthy and delicious, this tropical Fruit Salad is sure to become part of
your regular summer recipe repertoire. Quick to prepare, easy to digest and packed with
nutrients, fruit salads are perfect for this warmer weather.

Fruit is essentially nature’s candy, but unlike refined sugar products, it is actually
good for you! I also love that Mother Nature offers us different bounties throughout the
seasons, meaning our fruit salads – and the nutrients associated with different seasonal
produce – can change during the year.

Fruit salad is a healthy dish, but one has to be careful to choose the right combination
of fruits. The wrong combination of fruits can create discomfort in the stomach or even affect
your body’s ability to absorb the nutrients.

To be on the safer side, I have chosen sweet fruits like mango, banana, chikoo
(sapota), pomegranate, figs, strawberries and papaya for my fruit salad. That said, feel free to
adjust your fruit salad based on what fruits are available to you.

I also love how quickly this recipe comes together. With just about 10 to 15 minutes
of active time, you can have a bountiful bowl of deliciousness ready to share.

44
 8. NORTH INDIAN BREAD

8.1 ALOO PARATHA RECIPE

You will simply love this recipe of Aloo Paratha. It is packed with flavour and taste and when
cooked along with ghee brings out that perfect crispness and taste. Serve this paratha for
breakfast, lunch or dinner along with achar and bowl of dahi.

Aloo Paratha Recipe is a classic Spiced Indian Potato paratha made from boiled
potatoes flavored with onions, green chillies, coriander. Traditionally these parathas are
cooked in ghee and had with a dollop of butter. The addition of Ghee makes these parathas
crispy and delicious.

It is a staple breakfast recipe for most North Indians and the filling of these aloo
parathas vary from region to region. It is simple and easy to make and you can also make it
for your dinner as well or pack in your office or kids Lunch Box.

Serve Aloo Paratha along with Aam Ka Achaar Recipe or homemade curd or Masala
Chaas for your Breakfast .

45
METHOD

1. To begin making the Aloo Paratha Recipe, first we will make the paratha dough. In a
large bowl add in 2 cups of whole wheat flour and some salt.
2. Use your fingers and stir in the salt into the flour. Add water a little at a time and
knead to make soft, pliable paratha dough. Knead paratha dough for a couple of
minutes until the dough is smooth and elastic. Use the fold press and knead motion to
make the dough smooth.
3. Next add a teaspoon of oil to coat the paratha dough and knead little more. You want
a paratha dough that will be soft smooth and not sticky. Divide the dough into 8 to 10
equal portions. Cover the dough and allow the it to rest until you get the filling ready.
4. The next step is to make the filling for the aloo parathas.
5. Mash the potatoes into a coarse lumpy texture with your fingers or a fork.
6. Once mashed, add in the green chillies, onions, coriander leaves, salt to taste, cumin
powder, coriander powder, dry mango powder, garam masala, turmeric powder and
finally if you want it extra spicy, the red chilli powder. Using your fingers again, mix
all the ingredients into the potatoes until well combined.
7. Divide the aloo paratha filling into 8 to 10 equal portions. This process of dividing
and keeping the portions of aloo paratha dough and filling ready, helps you gauge the
number of parathas you can make and if you need more or less of the filling.
8. The final step is to stuff the filling into the aloo paratha dough.
9. Dust the paratha dough in dry wheat flour, flatten it with your finger and place it on a
flat surface. Roll them out thin to approximately 3 inches in diameter circle.
10. Take a portion of filling and place it in the center. Next gather the sides of the paratha
dough and bring them together. Remove the little excess dough which pops out when
you bring the edges together. Press the filled aloo paratha dough down.
11. Dust the filled aloo paratha dough in some flour and roll it gently applying very little
pressure. Roll it to desired thickness and proceed the similar way with the remaining
portions of paratha dough and filling.
12. Preheat a skillet on medium heat and place the filled aloo paratha. Allow it to cook on
medium heat for about 30 to 45 seconds and flip over.
13. Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the
oiled side can cook on the skillet. Spread a little more ghee and keep pressing the
parathas while on the skillet to cook the paratha evenly from inside out.

46
 14. Do the flipping over process a couple of times until both sides get cooked, browned
and crisp evenly. Make sure you cook on medium heat as it allows the aloo parathas
to get a crisp on the outside.
15. Once the aloo paratha is cooked transfer to a plate and serve hot.
16. Serve the Aloo Paratha along with Aam Ka Achaar Recipe or homemade
curd or Masala Chaas for your Breakfast.

S.No Ingredients Quantity

1. Oil 2tsp
2. Potato 1c
3. Coriander Leaves 3 Pinch
4. Ginger, Garlic Paste 2 tsp
5. Chilli powder 1 ½ tsp
6. Turmeric Powder 1 tsp
7. Water 1c
8. Salt 1 tsp
9. Cumin 1 tsp
10. Caram Masala 1 tsp
11. Green Chilli 2 Nos
12. Onion 4 Nos

8.2 CHAPPTTIS ROTI

47
This is a North Indian traditional recipe, one of my favourite recipe handed over by my
grandma. This a Healthy meal can be served for all occasions.

METHOD

 In a bowl mix Wheat Flour, All purpose Flour and salt together. Add the 2 tbs of olive
mix it with wooden scoop. Add water enough to form a dough. Knead Dough for 5
Mins on lightly floured surface. Divided dough into 12 portions, roll them into balls
lest rest for 15 mins.

 Use Rolling Pin to roll out balls ofdough,until very thin like a Flat Bread. Mean while
melt the 1 stick butter at low heat until, until you see being Liquidised. Do not burn
the butter.

 Heat Skilled with a medium heat and grease it. When you see the pan starts smoking
put the Chappati on it. Cook for 1 min then flip over cook for another 1 min until you
see brown spots.

 Once removed the cooked chapatti from pan quicky brush it with the melted butter.
You can do it with a spoon or pastry brush. This will give a tasty butter taste to your
chappatti and prevent them from turning hard. Serve it while is hot with curry or your
favourite side dishes. You can also eat them like wraps with your choice of Fillings.

S.No Ingredients Quantity

48
 13. Wheat flour 1 1/2 c
14. All purpose flour 1c
15. Tbsp cooking olive oil 2
16. stick butter, melted 1
17. salt 1 tsp
18. Hot water enough to form a dough 1c

8.3 NAAN

Amongst the many breads in the Indian cuisine, like the roti, phulka, paratha, kulcha,
poori, bhatura, another one is the naan. Naan is an Indian bread, that is made with the
addition of yeast in the dough, that is flattened by hand , usually elongated in shape, cooked
in a tandoor. 'Naan' is a persian word which means 'bread''.

Most of our Indian breads are flat breads, where a dough is made, usually with whole
wheat flour and water, but sometimes also with all purpose flour, milk, curd or even drinking
soda. The dough is then made into medium sized balls, that are flattened into discs, by patting
them between the palms, or rolling it flat using a rolling pin and then cooked either on a hot
griddle, or tawa as we all know it, or in a cylindrical clay/metal oven known as the tandoor.

The naan dough is ideally made with the all purpose flour or maida, but a healthier
approach, of using half and half of all purpose flour and wheat flour is an equally good
idea.Naans are usually served as is, hot just out of the tandoor, slathered with butter. Many a
49
times, the naan is flavoured with garlic and stuffed with cheese. The naans are also stuffed
with potatoes sometimes, or topped with cranberries and nuts to make them richer. Serve
these naans with delicious and creamy dals or gravies either vegetarian or non vegetarian. So
go ahead and decide the kind of naan you want to serve to your family.

METHOD

 Whisk together flour, yeast, sugar, and salt in the bowl of a stand mixer. Add milk,
yogurt, and 2 tablespoons of ghee or butter and knead with dough hook on low speed
until dough comes together. Increase speed to medium and knead for 5 minutes.
Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room
temperature until roughly doubled in volume, about 2 hours.

 Turn dough out onto a lightly floured work surface and cut into 12 even pieces. Roll
each piece into a ball, transfer to a baking sheet lined with parchment paper, and
cover with a damp cloth. Let rise at room temperature until roughly doubled in
volume, about 2 hours.

 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray
ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking
grate in place, cover grill and allow to preheat for 5 minutes. Remove one ball of
dough from baking sheet and stretch into a circle roughly 8-inches in diameter. Place
dough on hot side of grill and cook without moving until bottom side begins brown
and lightly char in spots, 1-2 minutes. Flip dough over and cook until second side has
lightly browned and charred, 1-2 minutes more. Move dough to cool side of grill and
brush with melted ghee or butter to taste. Transfer naan to a plate, cover with a clean
kitchen towel and repeat cooking process with remaining dough. Serve warm.

S.No Ingredients Quantity

1. All-purpose flour 4 cups
2. Instantyeast 1/4 ounce (about 2 teaspoons)
3. Sugar 2 tablespoons
4. Koshersalt 2 teaspoons
5. Wholemilk, warmed 1 1/3 cup
6. Wholemilk yogurt 1/4 cup

50
 7. Gheeor butter, melted, plus more 2 tablespoons
for serving to taste

8.4 PHULKA

Whole Wheat Phulka or Pulka, is a puffed up, very soft flatbread commonly made in the
Indian household. Cooking the Roti directly over the flame gives it the amazing flavor and
the texture.

Whole Wheat Phulka, is a popular and a very common flatbread in many Indian
household. It is not only just found in the Indian cuisine, but can be found in other Asian and
Middle Eastern cuisine by different names.

Chapathi and Pulka is highly interchanged, but I have to mention that Chapathi is pan
cooked whereas Phulka is cooked directly on a flame. This cooking technique gives it the
smoky and the slightly charred flavor which is what distinguishes it from the other similar
kind of flatbread.

The Pulkas can be loosely called roti as well and it is one of the very common dinner
items that I make at home. The Whole Wheat Phulka needs just a handful of ingredients and
is very simple to make. It can be served with a variety of side dishes like Methi Dal, Paneer
Do Pyaza.

51
 It also works well with just with some spicy achaar (pickle) and yogurt. Talking about
the ingredients, I have to mention that for the past couple of years, I have been adding flax
meal to my Whole Wheat Phulka dough. This is one of the best vehicle to include flax meal
which makes it even more healthier.

It is totally optional and is not used traditionally. I have cooked the Phulkas directly
on the flame and also by using the wire grill. I find using the wire grill easier as the pulkas
can be flipped easily. If directly cooking on the flame, we have to use tongs to flip it, that at
times tears the phulka and the steam that it releases can be quite hurtful and also the puffiness
of the phulka goes off.

On the wire grill I flip it with a swift motion and it works great. It does take a little bit
of practice, but trust me, it makes you feel like a professional chef in the kitchen. My husband
has become a pro in this and he flips it when I am rolling the dough.

 Preparation time - 15 minutes plus about 30 minutes of resting time

 Cooking time - 30 minutes

 Difficulty level – Easy

METHOD

 In a wide bowl, add the wheat flour, salt and flax meal (if using) and mix them.

 Slowly add warm water to the flour mixture and start forming a dough.

 Add the oil towards the end and knead the dough until it is soft and smooth. I usually
knead it for about 5 minutes. The dough should not be too soft or too stiff.

 Cover the dough and let it rest for at least 30 minutes. You can let it rest for longer
than 30 minutes. I usually let it rest for couple of hours but at least 30 minutes is
preferable.

 Heat a pan or a griddle on medium high heat.

 Divide the dough into 12 equal sized balls.

52
 Dust a dough ball with sufficient flour and start rolling it using a rolling pin. Keep the
thickness of the dough as even as possible.

 Repeat the same with the rest of the dough balls. I usually roll a couple and then start
cooking them on the side. If you are a beginner, roll a few and then cook them.

 Place the rolled dough on the hot pan and let it cook for a minute or so until bubbles
appear. Flip it on the other side and let it stay on the pan for about 30 seconds.

 Now transfer this directly on to the flame or on a steel wire grill placed over the flame
(like the one I am using).

 Let the phulkas puff up and then flip it once and let it cook on the other side as well.
This does not take long at all and is done within few seconds.

 Remove the phulka from the flame and keep it warm in between kitchen cloth or in a
covered container.

 Smear a little bit of fresh ghee when warm and serve.

S.No Ingredients Quantity

1. Whole wheat flour / Aata 2 ½ cups
2. Salt 1 tsp
3. Oil 1 TBSP
4. Flax meal 2 tablespoon (optional)
5. Warm water Asneeded to make the dough

53
 9. NORTH INDIAN GRAVEY

You may have the softest rotis, and best quality rice, but the show-stopper of your
desi spread would always be the curried preparations. Spicy or mild, rich or light, Indian
curries can be of many kinds, if you are particularly planning to plan a North Indian fare at
home soon- you again have a pool of options to choose from, so make a wise choice. We
have compiled a list of some of our favourites from Punjab, Delhi, Haryana, Uttar Pradesh,
Rajasthan and Jammu and Kashmir, here goes:

9.1 BUTTER CHICKEN RECIPE

''Butter Chicken'' - The name alone can make you want to enjoy this all the time
favourite Indian dish. Butter chicken continues to be a hit among Indians and foreigners alike,
specially those who want a taste of authentic Indian cuisine. There are many versions of how
this dish was created and most historians agree that the iconic Butter Chicken was invented in
the kitchens of Moti Mahal. This recipe of Butter Chicken is easy to follow and droolworthy!

Ingredients of Butter Chicken Recipe | Restaurant Style Butter Chicken Recipe:

Marinated overnight, the chicken is roasted and cooked in tomato puree, cream, butter and a
host of masalas. A perfect dinner party recipe, this North-Indian style chicken recipe is made
throughout the country with equal zest and can be served with cooked rice or naan.

54
METHOD

In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger garlic paste
and lemon juice. Mix well. Refrigerate for about 15-20 minutes.
1.Heat 2 tsp of oil in a pan with butter.
2.Add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes,
garlic and ginger. Mix well and then grind well.
3.In another pan, heat another two cubes of butter, along with ginger garlic paste.
4.Add the tomato puree made from the mixture. Now add red chilli powder, kasuri methi,
honey and finally the roasted chicken pieces. Let it simmer.
5.Add green chilli, cardamom powder and cream. Mix well.
6.Serve with a teaspoon of cream over.
S.No Ingredients Quantity
1. Chicken 400 gms
2. Chilli Powder 3 ½ tsp
3. Ginger garlic Paste 4 tsp
4. Salt 2 tsp
5. Lemon Juice 2 tsp
6. Curd ½c
7. Cararam Masala ½ tsp
8. Kasthuri Methi 2 tsp
9. Mustered oil 2 tsp
10. Oil 2 tsp
11. Butter 2 tsp
12. Cumin seeds 1 tsp
13. Cardamom 7 pinch
14. Tomato 4 Nos
15. Garlic 1 tsp
16. Ginger 1 tsp
17. Green chili 2 Nos
18. Cream 1 tsp
19. Cardamom Powder 2 tsp

55
9.2 RED INDIAN GRAVY (NORTH INDIAN RED CURRY)

A very basic and North India Prominent gravy which is used in variety of vegetables and any
type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc. This onion
tomato gravy is really easy to make. For parties It can be made few days prior as it can be
stored for 7-10 days when kept in refrigerator.

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show
you how to make a distinctive dish, red indian gravy(north indian red curry). One of my
favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell
and look delicious.

Red Indian gravy(North Indian red curry) is one of the most popular of current
trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes
delicious. They’re fine and they look wonderful. Red Indian gravy(North Indian red curry) is
something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You
can cook red indian gravy(north indian red curry) using 9 ingredients and 5 steps. Here is
how you cook that.

METHOD:

1. Heat a wok and add oil to it. When the oil gets hot, add onion paste to it. Saute the

56
 onion paste nicely.
2. Add ginger garlic paste after few minutes. Mix it well and add turmeric powder,
coriander powder, cumin powder, red chilli powder and salt to it..
3. Salt will work as preservative. Finally add tomato puree and mix this well..
4. Cover it with lid and let it cook for 10 minutes. Stir in between. Or can be pressure
cooked till one whistle. The basic red gravy is ready..
5. Add black grams, kidney beans or anything of your choice to this gravy to make dish..
6. So that is going to wrap it up with this special food red indian gravy(north indian red
curry) recipe. Thank you very much for your time. I’m sure that you can make this at
home. There is gonna be interesting food in home recipes coming up. Remember to
save this page in your browser, and share it to your loved ones, friends and colleague.
Thank you for reading. Go on get cooking!
S.No Ingredients Quantity
1. Onions 3 Nos
2. Tomatoes 5
3. Ginger garlic Paste ¼ tsp
4. Olive oil 5 tsp

5. Coriander powder 1 tsp

6. Turmeric powder 1 tsp
7. Cumin powder ½ tsp
8. Kashmiri Red Chilli 1 tsp
9. Salt To taste

57
9.3 PANEER BUTTER MASALA RECIPE

About Paneer Butter Masala Recipe | Butter Paneer | Paneer Makhani Recipe: A
delicious, luscious and rich butter based paneer (cottage cheese) dish, cooked in a creamy,
milk gravy with the goodness of tomato and onion. A perfect dinner party dish so you will
never have to think too much about what to cook for vegetarian party! An easy, tasty yet
quick paneer recipe with aroma that will instantly palpitate your taste buds.

Ingredients in Paneer Butter Masala Recipe | Butter Paneer | Paneer Makhani Recipe:
Succulent paneer chunks pan fried in butter and simmered with spices, milk and cream along
with cashew nuts to makes a delicious dish to feast on! Best Way to Enjoy Paneer Butterl
Masala (Butter Paneer):Serve Paneer Butter Masala dish with steamed rice or hot rotis. You
will also love it along with piping hot Parathas as well.

METHOD

 Heat oil in a pan.

 Put paneer cubes to it. Add salt and red chilli powder to it.
 Pan fry the paneer cubes.
 Heat oil in a pan again. Add butter.
 Now add black cardamom, cinnamon and green cardamom.
 Stir a little and then add ginger and garlic.
 Mix well.
 Put chopped onion and tomato. Mix again.

58
 Add cashews and green chilli to the mix and puree the mixture.
 Now heat oil in another pan. Add butter.
 Once the butter starts to flutter, add the pureed mixture to the pan.
 Mix and let it simmer.
 Add salt, red chilli powder, coriander powder, cumin powder, garam masala and black
pepper. Mix well.
 Keep stirring and let the gravy simmer and add kasoori methi followed by honey.
 Add fried paneer cubes to the simmering gravy. Mix well.
 Now add milk and mix thoroughly.
 Let it come to simmer and then add cream along with cardamom powder. Mix well.
 Serve hot.
S.No Ingredients Quantity
1. Oill 1 ½ tsp
2. Paneer 1c
3. Red chilli powder 3 tsp
4. Salt 2 ½ tsp
5. Black cardamom 1 Nos
6. Cinnamon Stick 1 Nos
7. Green Cardamom 5 Nos
8. Ginger 1 tsp
9. Garlic 1 tsp
10. Onion ½c
11. Tomato 1c
12. Butter 2c
13. Green chili ½ tsp
14. Cardamom powder ½ tsp
15. Coriander powder ½ tsp
16. Garam masala ½ tsp
17. Black peeper ½ tsp
18. Milk ¾c
19. Cream 1 tsp
20. Cumin powder ½ tsp

59
 21. Honey ½ tsp

9.4 NORTH INDIAN CHICKEN CURRY

This North Indian Chicken Curry is the best chicken curry recipe I’ve ever made and
it’s bursting with flavors. I have been craving Indian food ever since it made front page
news earlier this month (you have probably heard this already) when it was announced
that scientists have discovered exactly why we love Indian food so much. They analyzed
thousands of recipes and found that Indian cuisine is based on totally different principles
than other cuisines from around the world.

In Western cuisine, for example, dishes are built using combinations of similar
flavors. The study found that it was completely the contrary for Indian recipes, that it’s all
about contrasting flavors. This, it seems, is what makes their food taste so unique. Interesting!
If you’re interested in reading more about this, see the explanation of the study at the
Washington Post Anyway, I couldn’t wait to try this indian curry chicken recipe with this
new perspective in mind.

I chose this curry dish because like I said, it’s one of the best indian chicken recipes
I’ve come accross, it’s very fragrant and so easy to make. It uses lots of spices, like coriander,
cumin, turmeric and cayenne. Using the best quality spices is very important. The sauce is a
bit spicy but can be toned down with the addition of yogurt. Northern Indian cuisine is

60
characterized by the wide use of dairy products in sauces and their flat breads like nann
bread, be sure to have lots of it handy to scoop all that great sauce.

METHOD

 Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.

 Add the onion and cook for about 4 minutes, stirring often.

 Reduce the heat to medium and cook until the onions are golden brown, stirring often,
about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).

 Put the yogurt in a bowl and add the cornstarch, mix well.

 Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.

 Add chicken tights and cook until they begin to brown, 5 to 6 minutes, stirring
occasionally.

 Turn you heat down to medium-low and add your spices, the coriander, turmeric and
cayenne. Stir often and cook for 2 minutes.

 Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt.

 Stir well, cover and bring to a boil.

 Lower your heat and simmer for 20-25 minutes or until chicken is cooked through.

 Add the garam masala and stir well.

 When serving, garnish wih more cilantro.

61
S.No Ingredients Quantity
1. Oill 2 tsp
2. Onion 2c
3. Plain yogurd 1c
4. Ginger 1 tsp
5. Garlic 1 tsp
6. Bone less chicken 1 kg
7. Turmeric powder ¾ tsp
8. Salt To taste
9. Garam masala 1 ½ tsp
10. Cumin powder 1 ½ tsp
11. Chilli flaks 1 tsp

62
 10.NORTH INDIAN SWEET

Northern India is known for its love for sweets and their make as well. It’s a land for
the origin of many sweets and sweets like Gulab jamun, Peda, laddoos are famous and loved
all over the world. These sweets are generally prepared with shudh ghee and are rich in milk
and dry fruits which make them totally irresistible. And if you haven’t tried all the North
Indian sweets yet, here are the ones you shouldn’t miss out on

Laddoos

Round ball-shaped sweets made with ghee and filled with dry fruits, these laddoos make
everyone’s mouth water. Any occasion, any celebration, you’ll find laddoos in every north
Indian’s house and bet you won’t find anyone who doesn’t like laddoos. The lovely part is,
laddoos come in a lot of varieties like boondi laddoo, besan laddu, motichoor laddoo, gond
laddoo, etc.

Kheer

Made with rice and milk, this heavenly sweet has to be the most prepared sweet in
every household in Northern India. Kheer is known to be prepared during happy occasions
and ceremonies. It’s also known to be an auspicious sweet. Rice is boiled in the milk, and a
tinge of cardamom is added to it along with a lot of dry fruits to make a basic kheer.

Rabdi

Having originated from Rajasthan, this sweet is prepared with condensed milk. Milk
is boiled for a pretty long time till it turns into another color and then flavored ingredients
such as nuts, dry fruits, saffron, and spices are added to it. Rabdi is a very regular sweet in
Rajasthan households and is often a part of their dessert meal.

Soan Papdi

Soan papdi, a native of Uttar Pradesh, is made from ghee, flour, sugar, and cardamom.
It’s a very light and flaky sweet that is available in almost every sweet shop in India. You’ll

63
often find vendors on streets selling Soan Papdi because of it being one of the most loved
sweets.

Peda

Mathura like pede is like the most common sweets ever. You’ll find almost every
eatery shop selling page. Pedes are even found in diary shops because they’re purely made of
milk. Pede consists of mawa and sugar besides milk and is often prepared in different
variations depending on the flavor used like cardamom, dry fruits, saffron, etc.

Halwa

Halwa like kheer is a delightful dessert prepared during every celebration in a

household. Halwa can be prepared with almost anything, like moong with gajar, suji with
anjeer or rava or anything! Anyone of these ingredients cooked in milk, sugar, and ghee
makes a great halwa.

Phirni

Phirni is a sweet made with milk which is quite loved North Indian Delicacy. It’s a
very simple dessert garnished with dry fruits that accentuate the taste of the dessert. It’s
generally eaten cold.

Gulab Jamun

These round balls of heaven dipped in sugar syrup is probably the most loved sweet in
India. Flour dumplings or dumpling made of reduced milk are deep fried and soaked in sugar
syrup and served in every sweet shop in India.

10.1 JALEBI

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 Sweets are considered to be a symbol of good gestures in India. Sweets form an
important part of occasions and festivals. It increases the happiness and positivity in our
bodies. All around the world, from north to south, east to west we can see the love people
have for sweets and how much they cherish the same. There are various mouth-watering
sweets from India which people love from abroad. Let’s look into the varieties of the
National Sweet of India- Jalebi.

Jalebi is declared as the National sweet of India. In many cities or countries, Jalebi
has several names such as jilipi, jilapi, mushabak, zulbia, and many more. It is the most
popular sweet of India. It is given mainly for dessert. Jalebi can be served both cold and hot.
The ingredients required are Maida flour, saffron, ghee, and sugar. It is mostly eaten with
rabri and curd.

Here are some of the varieties of Jalebi in India:

Paneer Jalebi

Made out of cottage cheese, this variant of Jalebi must be consumed within 24 hours,
else it goes bad. It is also known as Chanar Jalebi, it is particularly found in West Bengal. Its
ingredients include full cream milk, lemon juice, all-purpose flour and it is browner than its
North Indian version.

Jangri

65
 Shaped like a flower, Jangri goes by various other names like imarti, amaretti, omriti
or jhangiri. It is said to have originated from North India and settled in South India. It is made
out of ground urad dal, which makes it a healthier alternative as compared to the Jalebi.

Jaleba

It is thick and king-size Jalebi, and hence the name Jaleba. One piece of it weighs 250
grams or more. Some of it can be prepared up to 500 grams as well! Mostly, it is fried in desi
ghee and is a very popular dessert in North India. The jaleba of Gohana in Haryana is famous
in particular.

Rabdi Jalebi

Even though it is Jalebi served with Rabri, still Rabdi Jalebi deserves a separate mention. It is
a well sought-after sweet dish and is garnished with saffron, almonds, and pistachios. It is
often served as a dessert in North Indian weddings.

Khoya Jalebi

It is a famous sweet dish of Jabalpur, Madhya Pradesh, and is prepared using a batter of
khoya, maida, and milk. It tastes best when it is topped with cold milk or malai.

Urad ki Jalebi

Instead of using maida, it uses fermented urad dal and has a slightly sour after taste that
makes it special. It is commonly prepared in parts of Bihar and Eastern UP.

Imarti

It’s a North Indian style preparation of jalebi and is made using urad dal flour, which requires
no fermentation and can be made quickly.

METHODS

 Making jalebi is not difficult, but you need to keep few things in mind while making

66
 it. I have assembled my best tips and tricks for making this yummy Indian dessert
taste just like you got it from a food vendor.
 Batter consistency is the key! The batter should be thick and flowing. If the batter is
too thick, the jalebi won’t be crisp or soak up the sugar syrup. If it is too thin, then it
becomes difficult to get it to hold shape in the oil and it just disintegrates.
 Sugar syrup consistency is also important! The sugar syrup should be one string
consistency. If you stop cooking the syrup before it reaches one-string consistency,
then the fried jalebi absorbs too much sugar syrup and they will break or disintegrate.
If the sugar syrup is cooked to more than 1 string consistency, then the sugar syrup
will crystallize on the jalebi and it won’t be juicy and syrupy.
 Sugar syrup should be warm. The sugar syrup has to warm or lightly hot when you
dunk the fried jalebi in it. If it’s too hot, then due to the heat the crisp crust of the
jalebi will soften.
 Fermentation takes time. Fermenting jalebi batter may take more or less time
depending on the temperature in your city. In a hot or warm temperature, the
fermentation will take less time. In a cool or cold climate, fermenting the batter will
take more time. Keep this in mind when making jalebi with the traditional method.
NOTE: When I made these, the outside temperature was about 26 degrees Celsius, so
I kept for about 15 hours.
 Oil temperature should be just right. The oil temperature has to moderately hot when
frying jalebi; it should be 350 degrees Fahrenheit (176 degrees Celsius). If the
temperature is too high, it will brown the outer crust fast and keep the insides
uncooked. A lower temperature will make the jalebi absorb more oil and they will be
soggy and not crisp. So fry at a medium temperature on a medium to medium-high
flame.
 Use a heavy bottomed pan for frying: A heavy, thick-bottomed kadai (wok) is perfect
for frying jalebi. You can use a heavy steel kadai or iron kadai.
 Work quickly when shaping the jalebi. Once the oil is hot, be quick in dropping the
batter in oil in concentric circles. A squeezy tomato ketchup bottle works perfectly for
this purpose. A reader also shared a tip to get a quick and better shape – first make a
line with the batter and then quickly turn it into a loop (like the shape of letter ‘P’) –
and then make spirals around the loop that touch the line.

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 S.No Ingredients Quantity
1. Sugar ¼ kg
2. Dhall 125 gm
3. Oil 1 lit
4. Food colour ½ tsp

10.2 RASGULLA

If you are looking for a soft and spongy rasgulla recipe, then you are in the right
place. Never made rasgulla before? No need to worry, like this super quick and easy rasgulla
recipe with step by step photos will be your saviour. Festivals in India are incomplete with
rasgulla, rasagola or rosogulla. This soft and spongy rasgulla recipe is one of the most well-
known Indian sweet recipes that is prepared with curdled milk. While it may look
complicated, making rasgulla is not difficult at all. This traditional Indian dessert recipe just
requires homemade cheese, also known as chenna. Traditionally made in Orissa and Bengal,
Rasgulla is mostly soft and spongy and is mildly sweet. If we compare it with the other
Indian desserts like Malpua, Gulab Jamun, Jalebi or even Balushahi, Rasgulla is the juiciest
dessert of them all and also the healthiest! This rasgulla recipe is so popular that in Odisha, it

68
has a dedicated day called Rasagola Dibasa, which is otherwise known as the return of Lord
Jagannath and celebrates the history and origin of this dish. If you are also a fan of this soft
and spongy rasgulla, here is a simple and easy recipe that you can follow. This original
rasgulla recipe gives you a step-by-step peek into how this dish is made. So, what are you
waiting for? Try this amazing dessert and enjoy with your loved ones!

METHOD

Step 1 Prepare the chhena

Making Rasgulla is a child's play if you know the right steps and almost everyone can
make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk
to it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take
a while to curdle and you may require to add a little more lemon juice. Once the milk starts
curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena
separates.

Step 2 Strain the chhena from whey

Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena
which will separate from the water and stand out as small chunks.

Step 3 Strain the whey

Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer
and strain away from the whey. Wash it in running water to remove the smell of lemon. You
can store this whey and use it in soups and stews or curries. It is very nutritious. Many people
also like to drink it by adding a little salt or sugar.

Step 4 Allow the water to separate

Tie it in the muslin cloth once the chenna cools a bit, squeeze away extra water and allow it
to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process
may take 3-4 hours.

Step 5 Prepare sugar syrup

Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame.
After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one

69
string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the
syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.

Step 6 Knead the chhena

Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At
this point, you can add the maida. You have to rub it enough so that it becomes completely
smooth and starts releasing a little oil. Once your chhena is smooth enough and much lighter
in texture, make smooth round balls and keep aside.

Step 7 Boil the rasgullas

Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make
small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in
the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do
not stir.

Step 8 Cook covered

Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove
the lid, you will be delighted to see that the rasgullas have swelled up and are looking
beautiful! Switch off the flame and allow it to cool.

Tips

 Never refrigerate the chhena or the rasgullas will become rubbery.

 Always use full-cream milk for making rasgullas.
 You can skip adding maida. If you keep the flame low, rasgulla will not disintegrate.
 The colour of rasgulla also depends on the type of milk.
 Overboiling rasgullas can make them shrivel down

S.No Ingredients Quantity

5. Milk 2 litre
6. Sugar 1 1/2 cup
7. Rose water 1 teaspoon
8. Lime juice 3 tablespoon
9. Water 3 cup

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 10. All purpose flour 1 tablespoon
11. Powdered green cardamom 2 teaspoon

10.3 GAJAR KA HALWA (CARROT HALWA) A NORTH INDIAN SWEET DISH

It was ‘celebration time’ in our householdyesterdaywhen J got the admission offer

from the prestigious Indian School of Business. Such occasions call for a sweet treat and the
first thing that came to my mind was Gajar Ka Halwa….a sweet dish made of grated carrots
cooked in milk. Having a bowl of warm Gajar ka halwa……yummmmmmm.
The recipe I am sharing with you was obtained from one of ouracquaintances long back. I use
a non stick pan to cook this dish to reduce the content of butter/ ghee.

METHOD

 Fry the dry fruits in a teaspoon of ghee/butter till golden brown. Keep aside.
 In a pan, heat the carrots along with milk and let it cook on low heat till the milk is
absorbed.
 Add the milkmaid and sugar and stir well till well blended.
 Add the ghee/ butter and cook for a couple of minutes more.
 Switch off the heat, garnish with dry fruits and serve warm.
S.No Ingredients Quantity
1. Carrots 500 gms
2. Milk 500 ml
3. Milkmaid 3 - 4 tablespoons
4. Sugar 1/4 cup
5. Ghee butter / 2 tablespoons
6. handful dry fruits Your choice

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 11.SUGGESTION

 With 3 billion people, and a food culture that is as diverse as it is old, India is a
gastronomic giant with many sub-regional cuisines.
 This is the first of a two-part section of pantry staples for India; this list encompasses
the cuisines from North, West, and Central India. This includes the snow-capped
Himalayas in the north, across the desert state of Rajasthan to the west, and further
southwards to the shores of the Arabian Sea with a subtropical climate.
 The overlap of religion, region, and trade created many sub-regional cuisines. As far
back as the second century B.C.E., Silk Route traders influenced Northern India.
Afterward, the local kings, Mughal rulers. Northern India welcomed food influences
from Pakistan and Afghanistan. And later, the British occupied India and influenced
its cuisine as well.
 The desert weather shapes Rajasthan’s food and favors hearty whole-grain
preparations that rely more on whole and dried spices rather than fresh ones. Meals
typically include “buttermilk” made from yogurt. In the north, protein-heavy dishes
are frequently cooked in onions, and tomatoes; some are finished with heavy cream.
Festive dishes include dried fruits like apricots and raisins, and nuts like chirongi nuts,
pistachio, walnuts, and almonds, and saffron from Jammu and Kashmiri.
 Gujarat, a largely vegetarian state, welcomed the Parsis who had escaped from Iran.
Dutch traders and migrating Bohri Muslims also came through this state and
influenced its foods.

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  Communities around Mumbai welcomed Bene Israeli Jews in the 14th century, later
the Portuguese and then, British. Both the farming and coastal communities here favor
spice blends with onions, garlic, and whole red chilies, and either mangosteen,
tamarind, jaggery, or coconut its stews.
 In many rural communities across the country, particularly in the north, communal
tandoors are available to all. Along with conventional cooking methods, open flame
cooking, smoking, pit-cooking, clay-pot cooking, and earth ovens are also popular.
 Stock your pantry to enjoy many sub-regional cuisines of just one-half of India,
from Rogan Josh, naan, and bhaturas of northern India to Dhokla from North-western
India, to the popular street-snack from Mumbai, Vada Pav.

12.CONCLUSION

As for the conclusion of this blog, the traditional North Indian food culture
should not be forgotten by every generation as it shows the identity of the North Indian
people itself in terms of culture and norms. Each of the instruments has its own tales and
sentimental values along with it. Without them, the North Indian food will not have its own
distinctiveness and cannot achieve the accomplishment that can be seen nowadays. Thus,
several commendations should be made in supporting the cultures in order to preserve it for
longer period:

 Implements the used traditional North Indian food culture as one of the tools in
teaching subject related to North Indian cuisine in primary school so that the children
will get the early expose of the cuisine.
 Organize lots of events that encourage the used of North Indian food culture and
provide incentives for those who involved. Governments and private sectors should
join these activities so that it will become more attention-grabbing.
 Government divisions should provide a place in each state that exclusively for the
purpose of training younger generations about the beauty of North Indian food
culture.

With this rich information of this blog, I hope that readers will gain knowledge and benefits
about the North Indian food culture. I also hope that the younger generations will continue

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the tradition and practice so that it will not be elapsed by time. This is one of the things that
made North Indian cultures are differs from others and put it on top of the list as one of the
races that have diverse ethnicity and customary values in it.

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