Top Dishes from Indian States

[Kashmiri Pandit]

Jammu and Kashmir

Mutton Rogan Josh - Recipe by Waza Brothers

One of the signature Kashmiri curries, meat is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies imparts a dramatic red colour to the curry. Rogan josh was originally brought to Kashmir by the Mughals.

Yogurt Lamb Curry - Recipe by Waza Brothers

A comforting yogurt based lamb curry cooked in mawal flowers, black and green cardamoms, onion paste and dry mint leaves.

Paneer Chaman - Recipe by Aditya Bal

This traditional Kashmiri dish is every paneer lover's dream come true. Rich cottage cheese sprinkled with brown and green cardamom is slowly cooked in milk till it's tender, rich and brown.

Kashmiri Saag - Recipe by Aditya Bal

All you need is 6 ingredients and 20 minutes to cook up this warm, winter dish.

Khatte Baingan - Recipe by Aditya Bal

This is usually served as a side dish in Kashmiri feasts and ceremonies for it's pop flavours. It's essentially golden fried aubergines laced in a thick, spicy and zingy gravy.

Dum Aloo - Recipe by Sita Raina

A recipe that's easy and extremely satisfying. Golden fried potatoes are mixed with yogurt and aromatic spice to give an amazing red curry.

Kashmiri Style Mutton Ribs - Recipe by Waza Brothers

How do you get the perfect crackling mutton ribs? Cook them in milk and spices, wrap them up in gram flour batter and fry them till they turn golden.

 

[Kashmiri Pandit]

Haak - Recipe by Aruna Sharma

Haak leaves are green in colour and look a lot like spinach. Cook them for 30 minutes with mustard oil and spices for a healthy, filling meal.

Nadroo Yakhni - Recipe by Kishore D Reddy

Yakhni is a popular yogurt based Kashmiri curry and this version is made with crunchy lotus stem. It's infused with cardamom ginger, bay leaves and balanced out with rich curd.

Chicken Pulao - Recipe by Marut Sikka

A delicious rice dish brimming with juicy pieces of chicken, whole spices, Kashmiri chillis and desi ghee.

 

[Kashmiri Pandit]

Punjab

1. Butter Chicken

Recipr by Chef R John, Moti Mahal, Daryaganj, Delhi

Presenting, the classic butter chicken that is unknown to none. Juicy chicken pieces bathed in a creamy gravy bursting with autentic flavours.

2. Sarson Ka Saag Aur Makki Ki Roti

Recipe by Chef Roopa Gulati

Palak, bathua and sarso saag come together to create a sensation with hearty makke ki roti. Simple, savoury and full of rustic flavours.

3.Tandoori Chicken

Recipe by Chef Aditya Bal

Hard to resist, tandoori food never fails to please one and all. Chef Aditya Bal shows you simple steps and tricks to create some tandoori magic right in the comfort of your home!

4. Chole Bhature

Recipe by Aditya Bal

Talk about Punjabi food and the popular chole bhature can never be given a skip. The dish has become one of the favourites with people across the country and is also one of the must try Indian delicacies.

5.Masala Channa

Recipe by Chef Gunjan Goela

Boiled chickpeas wrapped in a flavourful mix of masalas and cooked to perfection. A quick fix for an afternoon meal or a great option for a hurried weekday dinner. This recipe will be loved by one and all.

 

[Kashmiri Pandit]

6.Dal Makhani

Recipe by Chef Niru Gupta

From the local highway dhabas to some of the most sophisticated five star hotels - Dal makhni finds its dedicated space on menus across eating joints and resturants and beyond all cultural division. Master the art of cooking the queen of all dal preparations.

7.Machchli Amritsari

Recipe by Chef Ashokji, Ashoki Da Dhaba, Punjab

A treat for all fish lovers. Beautiful pieces of fish, coated in a spicy batter and deep fried to a golden perfection. Garnished with a sprinkling of garam masala and a dash of lemon juice for that extra zing.

8.Dhaba Dal

Recipe by Seema Chandra

Wonder why the food served by those simple, roadside dhabas is so distinctly flavourful? They make the most of local spices and rustic techniques and unadulterated recipes handed over by generations. Here's an authentic recipe of dhaba dal.

9.Paneer Tikka

Recipe by Chef Aditya Bal

For that unexpected dinner party, you can never go wrong with these quick, paneer bites. Soft and tender chunks of paneer, coated with a mix of masalas, grilled hot on skewers.

10.Murgh Malaiwala

Recipe by Marut Sikka

Chef Marut Sikka brings you a perfect Punjabi recipe that will add stars to your dinner party. This is a no oil, no ghee recipe including chicken pieces cooked in a blend of masalas, milk and cream.

 

[Kashmiri Pandit]

HIMACHAL PRADESH

Khatta

Khatta actually means sour and that is truly what this dish is about. It’s a lusciously sour gravy which is made of amchur powder which is essentially a spice made by pummeling dried green mangos. The path I like making khatta is with seared besan ka boondis (browned chick pea flour balls) yet this can be substituted with general chickpeas as well. You can make your own particular the boondi or purchase it. A decent brand of Boondi is Haldirams and is accessible at any Indian grocery store.

Besan Cheela

Besan is gram flour, oftentimes utilized as a part of Indian kitchens to make fritters(pakoras), added to curries and so forth. Cheela or chilla or pooda is an Indian style pancake. This is a decent choice for breakfast for children, children and grown-ups alike and sufficiently flexible to be adjusted to suit anybody’s tastes.

Sidu

Celebrated Sidu is a sort of bread produced using wheat flour. It is worked with yeast and the batter is permitted to ascend for 4-5 hours. Sidu batter is yeast-based, it must be arranged two or three hours prior to you require it.It is ordinarily eaten with ghee (elucidated butter), dal (lentil broth) or with hari chutney. It may be looking exhausting in the photo above, yet its truly going to energize your taste buds.

Patande

Patande is yet another feisty dish for the occupants of Himachal Pradesh. Famously known as Indian flapjack, Patande is the made out of wheat flour and are cooked and looks like the conventional hotcake. Patande makes the fantastic passage to the culinary exotica of Himachal Pradesh. It is Himachal’s own particular adjustment of the established Pan Cake. It is made with entire wheat flour and is gently spicy in taste because of the expansion of stew flakes.

Anardana Chicken

This is an unordinary chicken dish, somewhat diverting on the off chance that you pass by what you see. You may feel from the way it looks that its overwhelming and stacked with spices & oil..but the bronze shading is from hours of marinating in ground anardana (dry pomegranate seeds) & chillies.

Sepu Badi (Mukand Badi Madra)

Sepu Badi or Mukund Badi is one of the key dishes of Kangra and Mandi Dham(Lunch served in customary marriage). Sepu badi Madra is a standout amongst the most looked for after starter. To get ready ‘Sepu Badi Madra’ you require Sepu badi(Mukund Badi). ‘Sepu badi’ can be arranged from ground blend of Mah(Urad) dal and Chana dal doused overnight. This ground blend is bubbled in water subsequent to wrapping in some enormous leaves (Turmeric leaves can work) and cut into pieces lastly singed. This is a sound spinach curry with lentil dumplings – a strength from the hiily condition of Himachal Pradesh.

 

[Kashmiri Pandit]

Kullu Trout

A prominent dish from the place of Himachal Pradesh, Kullu trout is spread with a large group of Indian flavors, pan-fried and served on a bed of hot rice.

Madra

Madra is a standout amongst the most renowned rarities in Himachal Pradesh. It initially has a place with the area of Chamba. It is the pride of the celebrations, weddings and smorgasbords. Accessible in every inn and eatery, it speaks to the piece of the nourishment culture here. Doused chickpeas or kidney beans or Chana are utilized as its base fixing. Any vegetable cooking oil according to one’s enjoying can be utilized according to the prerequisite.

Luchi Poti

On the off chance that you cherish non-vegetarian sustenance, LuchiPoti or Lamb Intestine would render you a delightful taste. The flour of wheat or millet is blended with distinctive spices like turmeric, coriander powder, asafetida, cumin and cloves, and so on. This blend is then arranged as glue and afterward stuffed into the insides of the sheep or sheep and after that steamed and cooked. It is then generally presented with mutton soup or any coordinating backups.

Bhawanee Singh’s Madhra

Madhra is a recipe famous in Chamba. The madra can be made using the chickpeas/ kidney beans/ black eyed beans but I’ve used kidney beans. This is a tricky preparation as it needs cooking of the yogurt and if that curdles, the entire dish gets spoilt. So, one need to be extremely careful while making this dish. It tastes awesome the next day for some unknown reason. Before serving, heat a tablespoon ghee and add a pinch of chili powder and pour immediately on the curry.

 

[Kashmiri Pandit]

HARYANA

Aloo Chutney Pulao

This rice is practically like the Coriander or Mint Rice in the Pulao style. Since we include whole spices, this rice winds up being very gentle and simple to make.

Bajra Aloo Roti

Bajra is an antacid delivering cereal; consequently settle on this flour wherever conceivable. Potatoes other than adding flavor to this generally tasteless rotis additionally make them delicate. Rich in iron and fiber, it helps expel poisons from the body, furthermore helps exchange oxygen from cell to cell, improving the shine in your skin! Potato, a great wellspring of vitality, makes the BajraAloo Roti a delicate and charming treat to your sense of taste.

Pinni

Pinni is a customary Punjabi sweet. It is normally arranged amid winter in Punjabi family units. It can be put away for right around a month in hermetically sealed compartment. pinnis are made with flour (or pounded moong dal) that is sautéed in a kadai or wok. There are different contrasts as well: pinnis are not splashed in syrup and most additionally contain mewa (dry fruits), ajwain or an intense til which a remarkably Punjabi taste.

Saag Gosht

A flavorful and nutritious Indian dish.Can finish the cooking in the broiler in the event that you require the stove top for different dishes, so perfect for a supper party. Can likewise utilize tinned tomatoes rather than new. Obviously, boneless lamb shoulder lives up to expectations incredible, as well, particularly in case you’re agonized over stifling on bones.

Kadai chole

Tangy and spiced chickpeas curry made in a kadai. This formula of kadaichole is simple with fixings which are effectively accessible in an indian kitchen. To get the harsh taste, i have included amchur powder/dry mango powder. Since dry mango powder is not accessible all around, substitute with lime or lemon juice and include it comfortable end. In the event that you live in india, you can likewise include dry pomegranate seeds powder.

Bathua Raita

Bathua is a green leafed vegetable which is exceptionally valuable for wellbeing. Raita ought to be brought alongside dinners anyways. A raita readiness with coarsley grind bathua leaves and yogurt served chilled embellished with red bean stew powder and broiled cumin seeds. It make the suppers additionally engaging as well as makes them effectively edible.

Gajar Methi

Carrots and fenugreek leaves make for one sound formula. Carrots and fenugreek leaves make for one sound formula.

 

[Kashmiri Pandit]

Rajma Chaawal

RajmaChaawal is a standout amongst the most popular delicacy of Haryana. This dish is thought to be one wealthiest in flavor, simple to get ready and most agreeable nourishment moreover. This basic dish simply contains Kidney molded beans known as Rajma which is presented with hot steamed rice known as Chaawal. This sustenance is viewed as complete as it is devoured amid unwinding time then again it is rich in Iron and Protein in addition to carbohydrates in rice.

Masala Karela

Karela or bitter gourd, albeit bitter when raw, has a superb taste once it is cooked legitimately. It is a low calorie vegetable which has numerous nutritious advantages. In towns of the punjab individuals chipping away at the fields need sufficient measures of sustenance.

Doodhi Halwa

Sweet indian dessert produced using bottle gourd. Bottle gourd is known as lauki in hindi and dudhi in marathi. Doodhihalwa or laukikahalwa is a dessert. An exceptionally nutritious dish as it contains lauki or bottle gourd, milk and dry fruits.