India On The Plate

  The subtle art of slow cooking from Uttar Pradesh meets the fiery passion of Tamil Nadu's spices, creating a symphony of textures and tastes in one harmonious dish. Ingredients - 150 grams Chicken Thighs (boneless, skinless) - 100 grams Basmati Rice - 50 grams Onion, finely sliced - 10 grams Ginger-Garlic Paste - 5 grams Chettinad Masala (homemade or store-bought) - 3 grams Whole Spices (cinnamon, cardamom, cloves) - 30 ml Yogurt - 20 ml Ghee - 100 ml Water - Salt, to taste Recipe 1. Marinate chicken with Chettinad masala, yogurt, ginger-garlic paste, and salt for at least 30 minutes. 2. Wash and soak basmati rice for 20 minutes; drain thoroughly. 3. In a heavy-bottomed pan, heat ghee and add whole spices. Sauté until fragrant. 4. Add sliced onions and cook until golden brown and caramelized. 5. Add the marinated chicken and sear until browned on all sides. 6. Stir in soaked rice gently, ensuring it's coated with the chicken and spices. 7. Add water, bring to a boil, then red...

  Odisha's soft paneer traditions meet Rajasthan's robust flavors, creating a harmonious blend of textures and spices in a single, innovative bite. Ingredients - 100 g Paneer, crumbled - 20 g Chickpea Flour (Besan) - 10 g Ginger-Garlic Paste - 2 g Green Chili, finely chopped - 50 g Whole Wheat Flour - 5 ml Ghee - 3 g Cumin Powder - 3 g Coriander Powder - 2 g Turmeric Powder - 100 g Cooked Moong Dal (for crumble) - salt to taste Recipe 1. For the Pitha filling: Combine crumbled paneer, chickpea flour, ginger-garlic paste, green chili, and a pinch of salt. Mix well. 2. Form small, flat discs from the paneer mixture. 3. For the Dal Baati Crumble: In a pan, dry roast whole wheat flour until fragrant. Add ghee and continue roasting until golden brown. 4. Add cooked moong dal, cumin powder, coriander powder, turmeric powder, and salt to the roasted flour. Mix until crumbly. 5. Steam the paneer pithas for 8-10 minutes until firm. 6. Lightly pan-fry the steamed pithas in a touch of oil...

  A harmonious blend of Bengal's refined milk sweets and Punjab's robust, nourishing panjiri, creating a dessert that is both delicate and hearty. Ingredients - 100 grams fresh paneer, crumbled - 50 grams jaggery, grated - 20 grams ghee (clarified butter) - 30 grams whole wheat flour - 15 grams semolina (sooji) - 10 grams almonds, chopped - 10 grams pistachios, chopped - 5 grams green cardamom powder - 2-3 saffron strands, soaked in a tablespoon of warm milk. Recipe 1. For the Sondesh layer: Gently crumble the paneer. In a non-stick pan, combine crumbled paneer and grated jaggery. Cook on low heat, stirring continuously, until the mixture thickens and leaves the sides of the pan (about 8-10 minutes). 2. Stir in half of the cardamom powder and saffron milk. Remove from heat and let it cool slightly. 3. For the Panjiri layer: In a separate pan, heat ghee. Add whole wheat flour and semolina. Roast on low heat, stirring constantly, until golden brown and fragrant (about 5-7 minutes...

  Bringing together the cooling comfort of fermented rice from Odisha and the warming spices of Kashmir in a delightful, crispy vada for a truly innovative starter. Ingredients - 200 grams cooked rice - 50 grams plain yogurt - 10 grams grated ginger - 5 grams finely chopped green chili - 5 grams roasted cumin powder - 2 grams fennel powder - 50 grams rice flour - 5 grams chopped fresh mint leaves - 200 ml cooking oil for frying - 2 grams salt to taste Recipe 1. In a bowl, mash the cooked rice lightly. Add yogurt, grated ginger, chopped green chili, roasted cumin powder, fennel powder, chopped mint leaves, and salt. 2. Mix everything well until combined. Gradually add the rice flour, mixing to form a firm dough. If too sticky, add a little more rice flour. 3. Divide the dough into small portions and flatten them slightly into vada shapes. 4. Heat cooking oil in a pan over medium heat. 5. Carefully place the vadas into the hot oil, ensuring not to overcrowd the pan. 6. Fry the vadas ...