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Category Archives: North Indian Food Recipes

October 14, 2014
Gujarati Khakra - Key Ingredients

It is breakfast time, and while I was with some Gujarati friends, thought of making something special for them as well. What better than a Gujarati Khakra for breakfast? These hand-made crackers are made thin and crunchy by roasting over a tava. They can be served with dahi or achaar for a perfect taste, and I’m so much looking forward to have them today. Another great thing about Khakra’s is that you can store them [...]Read More

Mava Kachori - Key Ingredients

When it comes to Indian breakfast, the choices are aplenty, but to celebrate in a nice way requires something special. Kachori has been one of these special dishes. You might have tried different ones from the market mostly filled with aaloo or pyaaz, what if we fill something special in these kachoris too? That’s why I made these Mava Kachori. Coming straight from Rajasthan, these are absolutely perfect for your special breakfast and do wonders to [...]Read More

September 26, 2014
Yakhni Shorba

Soups are perfect for any weather, they can be made in vegetarian varieties like tomato, carrot, mushroom etc, while non-vegetarian varieties include chicken, mutton etc. Shorba is an Indian name for the soups and Yakhni Shorba is a mutton soup, very rich in proteins and is advised to people who are recovering from bone loss etc., and need high proteins in their diet. The soup has a simple and perfect taste and goes well before [...]Read More

September 25, 2014
Rajasthani Kabuli - Key Ingredients

Jodhpur, a town in western Rajasthan, can still boast of a lot of traditional culture. Whether it is the dress of the people, celebration of festivals or the food, these traditions have carried on since a long time. Today I picked up one such traditional recipe from this place called Rajasthani Kabuli. This rice dish is made by mixing some vegetables, dahi, dry fruits etc into a fairly rich preparation. Resembling a typical Indian vegetarian pulao, it [...]Read More

September 23, 2014
Tabak Maaz

Kashmir is famous for growing many spices and nuts which are sold throughout India. These spices are also used in many different dishes from this region giving them a nice taste. Also used extensively in the region is meat such as mutton. I would any day love a Kashmiri spread for my meals, well that’s for another day. Today let’s see one amazing recipe in the form of Tabak Maaz. This dish made with mutton [...]Read More

September 21, 2014
Pitod Ki Subzi - Key Ingredients

I wonder often what to cook specially at times when I’m running with a near empty fridge, well some dishes do come to a rescue in this situation. Pitod Ki Subzi is one such dish which can be relished not only by your family but guests too. This dish is made mostly with besan and can be made fairly quickly. It is different from gaate ki subzi but gives a great taste and an amazing look [...]Read More

Shufta - Key Ingredients

Marriages and festivals are always special in the Indian context and celebrated with a lot of enthusiasm. The rituals, clothes, jewellery and food all vary by the region and families and every sect and class has riches that stand out. We will see one such different recipe today where different types of dry fruits are cooked as a sweet dish. They look awesome on the dessert plate and taste just out of the world. Shufta is a dish from [...]Read More

September 14, 2014
Food is good, decor is great

Why do people go to eat at a restaurant? More often than not because they are celebrating or marking an occasion, right?  Yes, this is where lies the connect between name of the restaurant I visited last week and food business. 21 Gun Salute has been woven around the theme of according respect to your presence at their property. They are not exhausting their ammunition but for sure, they are displaying their arms to mark your occasion.  [...]Read More

September 10, 2014
Jaiphali Aaloo - Key Ingredients

Spices have played an important role in the Indian cuisine. Time and again I keep getting surprised by discoveries of new flavours from the usage of different spices. This time, it’s the nutmeg powder along with fennel seeds (saunf) giving a refreshing taste to potatoes in Jaiphali Aaloo. This dish comes from the State of Rajasthan and is perfectly chosen out for an everyday meal. Very easy and simple to make this can change the [...]Read More

August 26, 2014
Keema Paratha - Key Ingredients

Keema Paratha has been one of my favourites for a long time.  I can’t remember when I first had it, but I always get pulled towards it, whenever I see it on the menu. Some of my most visited restaurants make it just perfect and I love to have it with any of the spicy Indian curries. Although I like non-vegetarian food, when I’m out with my vegetarian friends I don’t mind ordering the veg [...]Read More

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