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References

North Indian Vegetarian Recipes

Mushroom Matar Masala

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. 

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.

 Palak Paneer

 

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).

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. 

 Rajma Masala

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. 

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.

Dal Makhani 

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. 

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.

 

Chole Batura

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

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

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.

 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.

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.

 

 Pulao

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

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.

 

Makki ki Roti & Sarson ka Saag

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.

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.

 

Some Popular  North Indian  Sweets and Desserts Recipes  

Gulab Jamun

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.

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.

 

Gajar Ka Halwa

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.

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

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.

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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Popular Indian Recipes

                       North Indian Vegetarian Recipes || South Indian Vegetarian Recipes
                   Rajasthani Vegetarian Recipes || Indian Non Vegetarian Recipes

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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