Famous Indian Dishes |Chicken Butter Masala, Hydrabadi Biriani,More|

India is a land of diversity. Many cultures live here together for hundreds of years. As a variety of people live here together, their food tastes also differ. Every state, every culture, every locality has its unique food tastes which are special on its own. Indians love foods that is why in India we can see thousands and thousands of food recipes. Not only Indians love these foods but beyond the boundaries, many people around the world love Indian foods very much. 

When we talk about Indian foods, Spices are the things which make these foods so much special. Spices differ one food from others.

There is a very famous proverb in India "The quickest way to a Man's heart is through his stomach". This proverb actually shows the love for the foods of Indians. Not only Indians, but most of the people around the world also love many Popular Indian Dishes.

Here are some foods which are very popular in India as well as various parts of the world. 

5 Indian Cuisines & Their Recipes:-

1. PANEER BUTTER MASALA:-

Paneer Butter Masala is actually a Punjabi popular Indian dish. The near-perfect and combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with tandoori roti, naan and paneer kulcha or with steamed rice, it's going to satisfy your plate-like never before.

Preparation time:- 10minutes

Cook Time:- 45 minutes.

Number of serving:- 4-5 Persons 

 Ingredients:- 

• Paneer- 300 gms
• Oil- 1 tablespoon
• Onion- 2 Nos. Chopped 
• Red Chilli - 10 Nos 
• Tomato- 3 Nos Chopped 
• Cashew Nuts- 1/4 Cup
• Ghee- 3 Tablespoon
• Kashmiri Chilli Powder- 2 Tablespoon
• Garam Masala:- 1 Tablespoon
• Kasuri Methi- As per your req.
• Coriander Leaves
• Unsweetened Khoa- 50 gms
• Milk- 3 Tablespoon 
• Fresh Cream- 2 Tablespoon
• Sugar- 1 Tablespoon
• Water
• Salt- As per your req.

 How to prepare:- 

• Heat some oil in a non-stick pan, add onions, red chillies, tomatoes, and cashew and saute till they are completely cooked.

• Add salt and water to help them cook evenly and faster. 

• Cool the ingredients and grind them to a smooth paste.

• Heat a pan with some Ghee, then add red chilli powder.

• Pour in the ground paste and add Garam Masala, salt, coriander leaves and Kasuri methi.

• Let it simmer for about 10minutes on low flame.

• Add cream, Koya ( grind it in a mixer jar with some milk to get a fine paste) and mix it well.

• Add Chopped paneer and stir it well for about 2 minutes.

• Turn off the stove and serve it hot with a dollop of butter.

2. CHICKEN BUTTER MASALA:-

It is also known as Murgh Makhani in India. 

This Popular Indian Dish was developed in 1947 by founders of Moti Mahal Restaurant in India. The dish was made by chance by mixing the leftover chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh Makhani". In 1975, the English phrase "Butter Chicken" first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The dish is common in India and many other countries.

 Ingredients:- 

To marinate chicken-

• Boneless chicken - 200gms
• Pound ginger and garlic- 1 Tablespoon
• Hung Curd- 2 Tablespoon
• Lemon Juice- 1 Tablespoon
• Kashmiri Chilli Powder- 1 Tablespoon
• Garam Masala-1/2 Tablespoon
• Salt- 1/2 Tablespoon 
• Oil- 1 tablespoon

To make masala paste-

• Butter- 1 Tablespoon 
• Oil- 1 Tablespoon
• Onion- 2 Nos Chopped 
• Pound Ginger & Garlic- 1 Tablespoon
• Tomato- 3 Nos Chopped 
• Kashmiri Red Chilli- 1 Tablespoon
• Salt- 1 Tablespoon
• Cumin Powder- 1 Tablespoon
• Coriander Powder- 1/2 Tablespoon
• Garam masala- 1 Tablespoon
• Water- 2 Tablespoon
• Cashew Nuts- 10 Nos 
• Water- 1/4 Cup

To make Butter Chicken-

• Butter- 2 Tablespoon
• Kashmiri Chilli Powder- 1 tablespoon
• Water
• Fresh Cream- 1/4 Cup
• Kasuri Methi
• Coriander Leaves 

 How to Prepare:- 

• Take the boneless chicken pieces in a bowl, add lemon juice, hung curd, ginger-garlic paste, red chilli powder, Garam masala, salt.

• Mix everything well, and marinate the chicken for about 30minutes.

• Heat a pan and add some oil.

• Fry the chicken pieces till they are cooked and keep them aside.

• In a pan heat some oil and butter, add onion, ginger, garlic, and saute them.

• Once they are golden brown, add tomatoes, cashew and saute them.

• Add Kashmiri Red Chilli, Cumin powder, coriander powder, garam masala powder, salt and cook them with little water.

• Once they are cooked, cool them and grind them to a fine puree.

• Heat the same pan, add some butter, red chilli powder and add the puree onto the pan.

• Bring the gravy toa boil, add the fried chicken pieces and fresh cream and simmer the gravy for about 10minutes.

• Finally, add Kasuri methi and coriander leaves and mix well.

• Serve it hot with Naan, Roti or Pulao.

3. HYDERABADI  BIRYANI:-

Hyderabadi Biryani is a variety of Biryani from Hyderabad, India. This Popular Indian Dish prepared from rice using the Dum method of cooking.

Hyderabadi Biryani is generally believed to have originated in the kitchens of Nizam of Hyderabad, of the Historic Hyderabad state, as a blend of Mughlai and Iranian cuisine. Hyderabadi Biryani is a staple of Indian Cuisine.

Hyderabadi Biryani is of two types: the Kachchi(Raw) Biryani, and the Pakki(cooked) Biryani.

 Ingredients:-

For Marinating the meat:-

• Mutton- 1 & 1/2 kg
• Ginger Garlic Paste- 1 & 1/2 Tablespoon
• Lemon Juice- 2 Tablespoon
• Turmeric Powder- 1/2 Tablespoon
• Chilli Powder- 2 Tablespoon
• Garam masala powder- 1 Tablespoon
• Salt- As per your req.
• Green Chillies- 2 Nos Chopped 
• Yogurt/ Curd- 2 Tablespoon
• Raw Papaya Paste- 5 tablespoon
• Fried Onion- 1 Tablespoon
• Few mint leaves 
• Few Corriander leaves 

For Frying Onion:-

• Oil- 4 Tablespoon
• Onion-  7 or 8 thinly sliced 

Cooking Rice:-

• Basmati Rice - 1kg 
• Salt- As per your req.

Cooking Dum Biriani:-

• Oil- 1 Tablespoon
• Ghee- 1 Tablespoon
• Whole Spices (Cinnamon, Cloves, Cardamom & Bay Leaf)
• Saffron Milk

 How to Prepare:- 

Step 1: Marinating meat

• Mix all the ingredients and refrigerate it for a minimum of 12 hours.

Step 2: Frying Onions

• Heat 4 Tablespoon of oil in a pan.
• Add the thinly sliced Onions. Saute till it looks crispy and brown.

Step 3: Cook the Rice

• Soak 1 kg of Basmati rice for 30minutes.
• Boil the water and add soaked rice.
• Add salt & half cooked the rice.

Step 4: Cooking the Dum Biriani

• Heat the pot. Add 1 Tablespoon of Oil & 3 Tablespoon of Ghee.

• Add the Whole spices ( Cinnamon, Cloves, Cardamom & Bay Leaf).

• Gently drop the Marinated Mutton Pieces. Cook for about 5 minutes & turn off the stove.

• Add a few Corriander leaves and mint leaves.

• Next, layer it with half-cooked rice & Saffron milk.

• Add a few Corriander leaves and mint leaves and fried onions.

• Close the pot and seal it with chapati dough.

• Keep the Tawa on the flame & place the pot on it.

• Keep it in Dum for 45minutes to 1 hour.

• Dum Biriani is ready, remove the seal.

• Garnish it with fried Onion & Place the Egg over the Hydrabadi Dum Biriani.

4. MASALA DOSA:-

Masala Dosa is a variation of the South Indian food dosa, which has its origin in Tuluva Mangalorean cuisine of Karnataka. This popular Indian dish is famous in South India, it can be found in all other parts of India and overseas. In South India, preparation of masala dosa varies from city to city.

Various types of Masala Dosa found in India- Mysore Masala Dosa, Rava Masala Dosa, Onion Masala Dosa, Paper Masala Dosa.

 Ingredients:- 

To make Dosa Batter:

• Idli Rice- 1/2 Cup 
• Parboiled Rice - 1/2 Cup
• Urad Dal- 1/4 Cup
• Fenugreek Seeds- 1/2 Tablespoon
• Chana Dal- 1/2 Tablespoon
• Poha- 1/4 Cup
• Rock Salt- 1/2 Tablespoon
• Water

To make Red Chutney:

• Oil- 1 Tablespoon
• Mustard Seeds- 1/4 Tablespoon
• Urad Dal- 1/4 Tablespoon
• Cumin Seeds- 1/4 Tablespoon
• Asafoetida Powder- 1/4 Tablespoon
• Curry Leaves
• Onion- 1 Nos finely chopped 
• Green Chilli- 2 Nos finely Chopped 
• Turmeric Powder- 1/2 Tablespoon
• Salt- 1 Tablespoon
• Boiled potato- 3 Nos
• Corriander Leaves 

To make Masala Dosa:

• Dosa Batter 
• Ghee  
• Red Chutney
• Potato Masala

 How to Prepare:- 

• In a bowl, wash and soak idli rice and parboiled rice for about 3 hours.

• In another bowl, wash and soak urad dal, fenugreek seeds, Chana dal for about 3 hours.

• In another bowl, wash and soak Poha for about 3 hours.

• First, grind the rice without any water and later add very little water.

• Add the dal and grind it.

• Finally ad the Poha and grind it into a smooth batter.

• Add Rock salt and mix well.

• Let the batter ferment for about 8 hours.

• To make the red chutney, heat the pan with some oil roast cumin seeds, chana dal.

• Add onions, garlic, red chilli and sure them.

• Cool the mixture and add salt and grind it to a fine paste.

• Boil the potatoes and peel the skin.

• To make the potato masala, heat a pan with some oil, add mustard seeds, urad dal, cumin seeds.

• After the mustard seed splutters, add asafoetida, onions, green chillies, curry leaves and saute.

• After sauteing the onions, add turmeric powder, salt and boiled potatoes.

• Mix everything well and mash them roughly.

• Finally, add some coriander leaves and turn off the stove and keep the mixture aside.

• Heat a Tawa, pour the dosa batter and spread it.

• Add oil, cook on both sides and spread the red chutney, spread the potato masala.

• Fold the Dosa and serve it hot.

5. DHOKLA:-

Dhokla is a famous food in Gujrat. There are 9 different varieties of  Dhokla prepared in Gujrat. It is taken in snacks, lunch even in dinner also in North India. 

Various types of Dhokla available in India- Khatta Dhokla, Rasia Dhokla, Khandvi Dhokla, Cheese Dhokla, Toor Dal Dhokla, Sandwich Dhokla, Rava Dhokla, Mixed dal Dhokla, Besan Dhokla, Khaman Dhokla.

 Ingredients:-

To make Dhokla Batter:

• Gram flour- 1 cup
• Sugar- 1 Tablespoon
• Salt- 1/2 Tablespoon
• Turmeric Powder- 1/2 Tablespoon
• Eno fruit salt- 1 Tablespoon
• Water 

To make Dhokla Syrup:

• Oil
• Mustard seeds- 1/2 Tablespoon
• Green Chilli- 5 Pieces 
• Curry Leaves 
• Water- 1/2 Cup
• Corriander Leaves Chopped
• Lemon juice- 1 Tablespoon
• 
  

 How to Prepare:- 

• In a bowl, add the gram flour, add 1 tablespoon sugar, 1/2 tablespoon salt, turmeric powder and mix everything well.

• Add water to the mixture and mix it well.

• Whisk everything well, the batter should be of flowing consistency and not very thick.

• Rest the batter for about 10minutes.

• Grease a cake tin with some oil.

• Heat a pressure cooker/ pot with some water.

• Place a stand inside and let the water come to a boil.

• Just before pouring the batter into the cake tin, add Eno fruit salt and mix it gently.

• Pour the batter immediately into the cake tin, and close and steam cook the Dhokla for about 25-30minutes on medium flame.

• Heat a pan with some oil, add mustard seeds and let it splutter.

• Add green chillies, and curry leaves.

• After a few minutes, pour water, add salt, sugar.

• Bring it to a boil and turn of the stove.

• Add lemon juice, coriander leaves and stir well. 

• Check the dhokla and let it come to room temperature.

• Take the dhokla from the cake tin and cut it into squares.

• Pour the tempered ingredients onto the dhokla.

• Let the dhokla soak in the tempering.

• Finally, garnish it with grated coconut and coriander leaves.

• The Dhokla is now ready to be served.

"Laughter is brightest, where food is best"

Question for the readers:-

Name some famous Indian foods that you love most? 

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