North Indian Vegetarian Recipes
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Mushroom matar masala is a rich gravy based
dish made with fresh mushrooms and green peas.
It belongs to
the mughlai style of cooking which is known for thick, heavy
gravies and rich spicy aroma. So this recipe also include
variety of spices like, cloves, green cardamoms, cinnamon,
ginger, garlic, garam masala ( hot spice mix), turmeric
powder, coriander powder, and red chilli powders.
Cashewnuts are also used to give it rich mughlai flavor. For
gravy onion, tomatoes and tomato puree are used along with
ghee or oil and water. Garnished with fresh cilantro leaves
and/or cream, this palatable aromatic recipe is fast to cook
and can be accompanied with rice, chapatti or tandoori nan.
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In our cooking
course, you will have a demonstration class where the
instructor will prepare the recipe with
step-by-step explanation of the procedure. This interactive
class will provide you every minute detail you need to know
to prepare this recipe. Learn this Indian mughalai recipe
and impress your family and friends.
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Palak Paneer is
a famous North Indian recipe in which Palak (Spinach) and
Paneer (cottage cheese) is cooked along with aromatic
spices.
Fresh tender spinach is blanched and blend to a fine
paste for preparing thick gravy. To add flavor and aroma
many spices are added to this gravy including, cumin seeds,
garlic, ginger and green chillies. Paneer is cut in cubes
and deep-fried before adding to the gravy. The gravy is
seasoned with spices and ghee/butter/oil. Finally, it is
garnished with cream and fresh coriander leaves. It can be
served with rice or Indian breads (chapatti, poori, tandoori
roti).
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In our cooking
course, you will have a demonstration class where the instructor
will prepare the recipe with step-by-step explanation of the
procedure. This interactive class will provide you every minute
detail you need to know to prepare this recipe. Learn this North
Indian recipe and impress your family and friends. |
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Rajma or the
Red Kidney Beans are one of the most favorite north Indian
foods. Rajma masala is a typical Punjabi curry preparation which
is bit spicier and hot in flavor but simply delicious. Rajma masala exhibit typical Punjabi flavor
that comes from onion, garlic and ginger used in the recipe.
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Along with onion, garlic and ginger other spices such as cumin
seeds, garam masala (hot spice mix), coriander powder, turmeric
powder and salt is also added.
Tomatoes are also important tastemaker which can be added
chopped or in form of puree. The spices are sautéed into oil and
cooked with boiled rajma until done. It takes little more time
in cooking but once you taste it you find it worthy to spend
time on cooking. It is garnished with coriander leaves and
served hot with rice or Indian breads (chapatti, poori, tandoori
roti).
In our cooking
course, you will have a demonstration class where the instructor
will prepare the recipe with step-by-step explanation of the
procedure. This interactive class will provide you every minute
detail you need to know to prepare this recipe. Learn this spicy
Punjabi recipe and impress your family and friends. |
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Dal makhani is
another Punjabi delicacy that includes rajma (red kidney beans)
and whole black urad dal.
This dal gets its spicy flavor from
ginger, garlic, red chilli powder, garam masala, and cumin seed
powder which are used in the preparation. Rajma and urad dal is
soaked into water (overnight) and gently simmered on low heat
along with ginger, garlic and salt. The rest of the spices are
added into onion and tomato puree which is later mixed with
cooked dal. To give rich creamy finishing to dal good quantity
of fresh cream and butter are added. Garnished with finely
chopped coriander leaves and fresh cream it can be served with
rice or any Indian bread (chapatti, poori, tandoori roti). It
takes more time to cook than the split dals, but the result is
worth it. |
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In
our cooking course, you will have a demonstration
class where the instructor will prepare the recipe with
step-by-step explanation of the procedure. This interactive
class will provide you every minute detail you need to know
to prepare this recipe. Learn this tasty and nutritious
Punjabi recipe and impress your family and friends.
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This Punjabi dish is a
popular breakfast or brunch item. Spicy
and crispy chole make mouth watering
combination with soft batura.
Batura is
made from all purpose flour (maida). Maida
dough is made by adding milk, curd, baking
powder and salt and kept aside atleast for
an hour. Then small balls are made off
dough and rolled out to make thick big
pooris that are deep fried into oil.
Kabuli channa (white chick peas) are used
to prepare spicy Punjabi chole. They are
soaked overnight into water and boiled in
cooker till done. For adding taste onions,
tomatoes, green |
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chillies, ginger, garlic
are used along with spices like,
coriander, turmeric, garam masala powder,
cumin
seeds, cloves, cardamom, cinnamon, chilly
powder and salt. Onion, tomato, ginger and
garlic made to paste and sautéed into oil.
Other ingredients and spices are added into
seasoned gravy and mixed with boiled chick
peas. Chole are cooked till the gravy
thickens and served with coriander leaves garnishing.
In our cooking course, you will have a
demonstration class where the instructor will prepare the recipe
with step-by-step explanation of the procedure. This interactive
class will provide you every minute detail you need to know to
prepare this recipe. Learn this tasty, spicy Punjabi recipe and
impress your family and friends. |
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Paratha is a unleavend flatbread that is very popular in north India and
usually make for breakfast. It is usually made with whole wheat flour and
pan fried in ghee, butter or oil. Paratha is perhaps the most versatile type
of bread. There are many types of paratha like stuffed paratha, plain
paratha, round, square or
triangular paratha. |
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There are also different methods of stuffing a paratha,
in one type stuffing is simply mixed with the kneaded flour and the Paratha
is prepared like the roti while in other a small ball of plain dough is made
and rolled into a flattened shape and stuffing is kept in the middle and
covered with ends of flatbread. Then it is rolled again and sieved on flat
tava. Aloo paratha made with mashed boiled patotes stuffing is highly
popular paratha. Other than potatoes, reddish, cauliflower, methi, carrot,
paneer, etc are also commonly used for paratha stuffing. Parathas are also
made with besan (chick pea flour) which is more oftenly used in Rajasthan.
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Parathas can be eaten with pickle, yogurt, butter, lassi (yogurt
drink) or any curry preparation. In
our cooking course you will be taught different recipes of parthas.
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Pulao is a common fried rice dish which has been developed from Biryani - a
mughlai rice preparation. There are different recipes of cooking pulao as
there are assorted varieties of pulao including sweet pulao.
Usually Basmati
rice is used to prepare Pulaos but normal rice can be used as well. The
vegetables of choice can be used to prepare pulao, usually green peas,
potatoes, cauliflower, carrots are used. Pulao are known for rich aroma and
distinctive flavor which come from the spices added in
preparation. The common spices used are Cinnamon, Cloves |
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Black pepper, Bay leaves, Green cardamom and chilies. Some dry
fruits are also used to add taste and giving rich
garnishing. Onion, garlic, ginger and tomatoes are also used for seasoning.
In sweet versions saffron, almonds, cashewnuts, coconut, mangoes etc. are
also used.
In our cooking course you will be taught different recipes of pulao including sweet pulao. In our demonstration class the instructor will
prepare the recipes with step-by-step explanation of the procedure. This
interactive class will provide you every minute detail you need to know to
prepare these recipes.
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Makki ki Roti &
Sarson ka Saag |
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These are traditional Punjabi dishes that have gained popularity all over
the North India. Makki Ki Roti (maize flour bread) make a perfect
combination with Sarson ka Saag (mustard leaves gravy). The delicious Sarson
ka Saag is flavored with spices like garlic, ginger, chillies and cooked
with adding maize flour and gud (jaggery). The sweetness of jaggery gives a
unique taste to the gravy along with crispy chillies. Sautéed with ghee it
is served hot with grilled Makki ki Roti with dollops of fresh butter on it. |
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In our cooking course, you will have a demonstration class where the
instructor will prepare these recipes with step-by-step explanation of the
procedure. This interactive class will provide you every minute detail you
need to know to prepare these recipes. Learn this delicious Punjabi
combination and impress your family and friends.
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Some Popular North Indian Sweets and Desserts
Recipes |
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Gulab Jamun is a well-liked Northern
Indian dessert. It is made with a dough consisting mainly mawa (milk
solids), cream and a little flour.
Small balls are made by squeezing tightly to avoid cracks and deep-fried
till become golden brown. These balls are then put into sugar syrup which is
prepared with water, sugar, cardamom seeds and rosewater or saffron.
Sometimes dry nuts are also stuffed in balls. The freshly fried balls are
put into hot syrup so that they absorb the sweetness. Garnished with finely
chopped dry fruits and silver sheet Gulab Jamuns are usually eaten warm. |
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In our cooking course, you will have a
demonstration class where the instructor will prepare this recipe with
step-by-step explanation of the
procedure.This interactive class will
provide you every minute detail you need to know to prepare this recipe.
Learn this yummy Indian sweet and impress your family and
friends.
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This delicious, rich carrot pudding loaded
with nuts and dried fruits is well known all
over the
world.
This North Indian recipe is prepared
with finely grated carrots and milk with lots
of nuts and dry fruits. It is usually cooked
into heavy base kadhai (deep saucepan) but
pressure cooker can also be used. Grated
carrots are cooked into ghee over low heat
along with milk and sugar and sliced dry
fruits. To enhance the taste and richness mawa
(dried milk) is also added. It is stirred on
heat until ghee starts separating. Garnished
with cardamom powder, sliced almonds,
cashwenuts, and silver foil (optional), it can
be eaten hot, warm or cold. It is considered
best pudding for chilling winter season as it
is full of nuts and dried fruits. |
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In our cooking course, you will have a
demonstration class where the instructor will
prepare this recipe with step-by-step
explanation of the procedure. This interactive
class will provide you every minute detail you
need to know to prepare this recipe. Learn
this rich Indian pudding and impress your
family and friends. |
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Phirni is creamy rice flour pudding which
is originated in North India and very popular among
Punjabis.
It is made with Basmati rice (a variety of long
rice) and milk. Rice are soaked into water and grind to
thick fine paste. This paste is added into boiled milk which
is simmered on low heat with cardamoms powder and saffron
strands. A thick paste is prepared with adding milk, rice
paste, sugar, and cook on low heat till it thickened. Pour
mixture into a glass bowl or individual bowls, sprinkle
saffron strands, cardamom powder, and garnish it with sliced
almonds, pistachios and cashewnuts and silver foil. Cool it
and refrigerate till it looks set. You can also add grapes,
mango slices or essences to enhance the taste. It is served
chilled can be stored in refrigerator for one or two days.
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In our cooking course, you will have a
demonstration
class where the instructor will prepare
this recipe with step-by-step explanation of the
procedure. This interactive class will provide you every
minute detail you need to know to prepare this recipe.
Learn this delicious Indian pudding and impress your
family and friends. |
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For any further more information on the different Indian
cuisines, please
contact us
and join the
special Indian Cookery courses
of Indo Vacations.
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