What to Cook for New Year's: Delicious Ideas + Japanese Ozoni Recipe

 

About Indian cuisine

Indian cuisine is distinguished by its unique flavors, traditions, and cooking techniques. Renowned for its bold spices and complex flavors, Indian food is more than just a meal; it's an experience that reflects the country's rich cultural heritage. Indian cuisine offers a delicious selection of recipes that cater to every taste. In this article, we will explore some lesser-known and trendy Indian dishes, perfect for culinary enthusiasts looking to expand their knowledge of Indian food.

Bani Puri

To prepare this dish we will need:

•  A glass of semolina (Sugi)
• 1 tablespoon all-purpose flour
• Water (as needed)
• 1 cup of chickpeas (boiled)
• 1 medium potato (boiled and mashed)
• Tamarind pulp (as desired)
• Chaat masala (as desired)
• Fresh coriander leaves (chopped)
• Spicy flavored water (Pani)

Preparation:

Making a Puri:

1. In a bowl, mix semolina and flour with enough water until you get a soft dough.
2. Cover the dough and let it rest for 30 minutes.
3. Divide the dough into small balls and roll them into thin circles.
4. Heat the oil in a deep frying pan and then start frying the purees until they swell and turn golden brown. After that, it is placed on a paper towel.

Preparation of the filling:

In a bowl, mix boiled chickpeas, mashed potatoes, tamarind pulp, Chut masala and chopped coriander leaves.

How do we compile it :

1. Break off the top of each Puri and fill it with the chickpea mixture.
2. This dish is served with water because it has a spicy flavor.

Bhindi masala "Bamya"

Ingredients:

• 500 g of chopped okra
• 1 large onion, finely chopped
• 2 chopped tomatoes
• 2 green peppers, slit
• 1 teaspoon of cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon of coriander powder
• Salt (to taste)
• 2 tablespoons oil
• Fresh coriander leaves (for garnish)

Preparation:

Cooking okra:

1. Heat the oil in a frying pan, add the cumin seeds, and let it stain.
2. Then chop onion and green pepper until the onion becomes transparent.
3. Add chopped tomatoes, turmeric powder, coriander powder and salt. Then cook until the tomatoes are tender.

Add Okra:

1. Add the chopped okra and stir well. Cover and simmer over low heat for 15-20 minutes, stirring occasionally.
2. Once the okra is cooked, decorate with fresh coriander leaves and serve hot with roti or rice.

Dukla (steamed gram flour cake)

 Ingredients:

• 1 gram cup of flour (besan)
• 1 cup of water
• 1 teaspoon of ginger paste
• 1 teaspoon green pepper paste
• 1 teaspoon turmeric powder
• 1 teaspoon of baking soda;
• Salt (to taste)
• 1 tablespoon lemon juice
• 1 tablespoon of sugar

To soften:

• 1 tablespoon of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of sesame seeds
• Fresh coriander leaves (for garnish)

Method of preparation:

How to prepare the mixture:

1. In a bowl, we mix gram flour, water, ginger paste, green pepper paste, turmeric powder, salt, lemon juice, and sugar. Mix these ingredients thoroughly to form a smooth batter.
2. Add baking soda just before steaming.

Dhukla steam:

1. Grease a steaming tray or dish and pour the mixture into it.
2. Steam for 15-20 minutes until a toothpick comes out clean.

How to present:

1. In a small frying pan, heat the oil, and add mustard seeds and sesame seeds. As soon as it smears, pour it over the steamed Dukla.
2. Decorate with chopped coriander leaves and cut into squares. Serve with green sauce.

Alo Gobi (potatoes and cauliflower)

Ingredients:

1. 2 medium-sized diced potatoes
2. 1 medium cauliflower, cut into florets
3. 1 large onion, cut into slices
4. 2 chopped tomatoes
5. 2 green peppers, slit
6. 1 teaspoon of ginger-garlic paste
7. 1 teaspoon of cumin seeds
8. 1 teaspoon turmeric powder
9. 1 teaspoon of coriander powder
10. 1 teaspoon garam masala
11. Salt (to taste)
12. 2 tablespoons oil
13. Fresh coriander leaves (for garnish)

Practice:

Cooking vegetables:

1. Heat the oil in a frying pan and add the cumin seeds. Let them spit.
2. Add the sliced onion and green pepper; saute until the onion turns golden brown.
3. Add ginger and garlic paste and cook for a minute. Then add chopped tomatoes and cook until soft.

Add spices and vegetables:

1. Add turmeric powder, coriander powder, and salt. Mix well.
2. Add diced potatoes and cauliflower florets. Stir to coat vegetables with spices.
3. Cover and simmer until the vegetables are tender, about 15-20 minutes.

Finish and serve:

1. Sprinkle garam masala and mix well. Garnish with fresh coriander leaves.
2. Serve it hot with roti or paratha.

 Kadhi Pakora (Yogurt and Gram Flour Curry)

Ingredients:

For Kadhi:

1. 2 cups yogurt
2. 3 tablespoons gram flour (besan)
3. 1 teaspoon turmeric powder
4. Salt (to taste)
5. Water (as needed)

For Pakoras:

• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• Salt (to taste)
• Water (as needed)
• Oil (for frying)

For Tempering:

1. 1 tablespoon oil
2. 1 teaspoon mustard seeds
3. 2 dry red chilies
4. Fresh coriander leaves (for garnish)

Preparation:

Make the Pakoras:

1. In a bowl, mix gram flour, cumin seeds, red chili powder, and salt. Add water to make a thick batter.
2. Heat oil in a pan and drop spoonfuls of the batter to fry until golden brown. Drain on paper towels.

Prepare the Kadhi:

1. In a bowl, whisk yogurt, gram flour, turmeric powder, and salt. Add water to thin it out.
2. In a pan, heat oil for tempering, add mustard seeds and dry red chilies. Let them splutter.
3. Pour the yogurt mixture into the pan, stirring continuously to avoid lumps. Bring to a boil and simmer for about 10-15 minutes.

Combine and Serve:

1. Add the fried pakoras to the kadhi and cook for a few more minutes.
2. Garnish with fresh coriander leaves and serve hot with rice.

Chole (Spiced Chickpeas)

Ingredients:

1. 2 cups chickpeas (soaked overnight and boiled)
2. 1 large onion, finely chopped
3. 2 tomatoes, chopped
4. 2 green chilies, slit
5. 1 teaspoon ginger-garlic paste
6. 1 teaspoon cumin seeds
7. 1 teaspoon coriander powder
8. 1 teaspoon garam masala
9. 1 teaspoon red chili powder
10. Salt (to taste)
11. 2 tablespoons oil
12. Fresh coriander leaves (for garnish)

Preparation:

Sauté the Base:

1. Heat oil in a pan, add cumin seeds and let them splutter.
2. Add chopped onions and green chilies; sauté until onions turn golden.
3. Add ginger-garlic paste and cook for a minute. Then add chopped tomatoes and cook until soft.

Add Spices and Chickpeas:

1. Add coriander powder, red chili powder, and salt. Mix well.
2. Add the boiled chickpeas and a little water if needed. Simmer for about 15 minutes to allow the flavors to meld.

Finish and Serve:

1. Stir in garam masala and garnish with fresh coriander leaves.
2. Serve hot with bhature or rice.

 

Malai Kofta (Fried Dumplings in Creamy Sauce)

Ingredients:

For Kofta:

• 2 cups grated paneer
• 1 large potato, boiled and mashed
• 1 tablespoon all-purpose flour
• Salt (to taste)
• Oil (for frying)

For Gravy:

• 1 large onion, chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 cup cream
• Salt (to taste)
• Fresh coriander leaves (for garnish)

Preparation:

Make the Kofta:

1. In a bowl, mix grated paneer, mashed potato, all-purpose flour, and salt. Form small balls (koftas).
2. Heat oil in a pan and fry the koftas until golden brown. Drain on paper towels.

Prepare the Gravy:

1. In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden.
2. Add ginger-garlic paste and cook for a minute. Then add pureed tomatoes, coriander powder, and salt. Cook until oil separates.

Combine and Serve:

1. Stir in cream and garam masala, cooking for a few minutes.
2. Add the fried koftas just before serving to keep them crisp.
3. Garnish with fresh coriander leaves and serve hot with naan or rice.

 Frankly, Indian cooking is one of the tastiest and most famous dishes, so it is characterized by its spicy and unique flavors, in addition to what we have presented, there are famous dishes in Indian cuisine that we find in many places outside of India, of course

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