Variety of Indian breads

1. Simple or plain roti
 Made of whole wheat

2. Tandoori roti
 Made of whole wheat

3. Plain Parantha
 Made of whole wheat and butter

4. Gobhi parantha
 Made of whole wheat, stuffed with Gobhi and brushed with butter


5. Besan ki roti
  Made of whole wheat, besan, onions and brushed with butter

6. Aloo parantha
  Made of whole wheat, stuffed with Aloo and brushed with butter

7. Paneer parantha

 Made of whole wheat, stuffed with Paneer and brushed with butter

8. Methi parantha
  Made of whole wheat, stuffed with methi and brushed with butter

9. Tandoori naan
 Made with wheat flour

10. Garlic Naan
  Made with wheat flour and some garlic

11. Pudina Parantha
   Made with wheat flour and some pudina on it

12. Egg parantha
Made with whole wheat and eggs

Top healthiest Indian foods

List of commonly ordered delicious and healthiest foods in India:

1. Tandoori Chicken
2. Chana Masala
3. Alooki Sabzi
4. Chicken Tikka Masala
5. Chicken biryani
6. Veg korma
7. paneer butter masala
8. grilled fish
9. sambar chawal
10. tandoori roti

Traditional Indian Chicken Tikka Kebabs

Ingedients:

1 pound boneless chicken
1 teaspoon ginger garlic paste
2 teaspoons lemon juice
2 spoons beaten curd
1/4 teaspoon salt
half teaspoon turmeric
1 tablespoon butter
1 tablespoon coriander

Preparation method:

cut the chicken into small pieces. Mix these pieces with lemon juice and salt together. keep them aside for half an hour and now mix all other ingredients in a separate bowl. put the chicken pieces in this mixture and marinate it properly for two hours. now mold the mixture on the grill rods and apply some oil. cook it for about 6 minutes and serve delicious kebabs with onions and green chutney.

Top Biryani restaurants in Delhi/NCR

1. Angrezee Dhaba
Greater Kailash: M 72A, M Block Market, Greater Kailash

2. Viva Hyderabadi
DLF phase 1: 3rd Floor, Food Court, DLF Mega Mall, DLF phase 1, Gurgaon

3.  Hyderabadi Dum Biryani
Mayur Vihar phase 1: 24 DDA market, Mayur Vihar Phase 1, Delhi

4.  Z Corner
East Patel Nagar: 28/14, East Patel Nagar Market, New Delhi

5.  Oberoi Biryani:
Atul Kataria Chowk, Old Delhi Gurgaon Road, sec-14, Gurgaon.

 

Top Biryani Restaurants in Lucknow

Here comes a list of top biryani restaurants in Lucknow:

1. Lucknow Biryani center

Charbagh: Next To Mansi Institute, Basiratganj,

2. Wahid Biryani
Lalbagh: Near Novelty Cinema, Lalbagh, Lucknow

3. Shahi Jam Jam Biryani
Charbagh: Subhash Marg, Rani Ganj, Charbagh, Lucknow

4. Milan Biryani Corner
Aliganj: Puraniya Chauraha, Aliganj, Lucknow

5. Chote Lal Biryani
Charbagh: Next To Hansi Institute, Bashirat Ganj,   

Yummy Meat kebabs

Ingredients:

2 pound eat
2 onions finely chopped
2 green chillies, finely chopped
1 teaspoon cumin seeds
1 teaspoon turmeric
2 teaspoons garlic paste
4 cloves
2 teaspoon coriander
oil

Preparation method:

Rinse and wash meat properly and drain out water completely. We will cook kebabs on grill so make your grill ready by preheating it. Now mix all the ingredients and put it around the rods used in grills. Apply some oil to the mixture and cook it until properly cooked. Serve it with onions and green chutney.

Relish the Vegetable Scotch Biryani

The making or the Vegetable Scotch Biryani

What you need?

Ingredients for the rice:

1 cup of basmati rice

2 table spoons of butter

One/Fourth T spoon of Coriander seeds

One/Fourth T spoon of cumin seeds

1 tea spoon turmeric powder

8 to 10 chopped Almonds (badaam)

Kishmish (Raisins) – One/Fourth bowl

3 to 4 cardamoms

Salt

2 cinnamon sticks

Ingredients for the vegetables:

1.5 table spoons of plain butter

3 cloves

1 t spoon coriander seed

5 cardamoms

2 onions – chop them

2 table spoon ginger paste

2 table spoon garlic paste

Almonds – 3 to 4 – chop them

1/4 t spoon cumin seeds

Cauliflower – half a bowl

Beans green ones – around half cup

4 potatoes medium sized

Salt

1 cup water

Carrots – One big one – cut it small

Garnishing: 1 cup Blended Scotch Whisky

How to cook?

Alright! Now that you have done the hardwork of gathering all the ingredients, lets start cooking.

To cook the rice, clean it and drain out excess water.

In a flat pan, put the butter on low heat.  Now add the butter. Add the raisins and brown them. Add the almonds and turmeric powder and the cumin seeds along with the cardamom and coriander seeds. Also you can add the cinnamon at this stage. This will take around 3 minutes. Pour the water and also add he salt. Set it on low heat now and place a tight cover on the heating pan. Shut the heat. Let it  be covered for 15 minutes.

Now on the other side, you may start cooking your favorite veggies. You may add the onions and put some oil. Let it brown and cook it for around 2 minutes. Add the garlic paste along with the ginger paste. Mix it tightly. After 2 minutes, add the cauliflower, beans, potatoes (aloo), carrots. You may pour in some salt as per your taste. Let it cook for 3 to 4 minutes. Add the coriander seeds, cumin seeds and rest of the remnant spices. The heat has to be slightly high to cook the vegetables. Once cooked, pour the rice in the vegetables. Mix it. Cook it or about 10 minutes more. Now serve it. You may garnish it in the end.

Once ready, pour the cup of blended whisky on top of the rice.

That’s it. Enjoy your biryani.

Mazedaar Chilli Chicken Biryani - Recipe

Waanaa eat something mazedaar? Try and cook this mouth watering Mazedaar Chilli Chicken biryani.

What goes in?

Basmati rice - 1 kilogram

Diced chicken pieces-  1 kilogram

Mint leaves – one bunch

Coriander leaves – one bunch
Green Chilly – 8 to 10 chillies

Ginger paste – 2 table spoons

Garlic paste – 2 table spoons

Cooking Oil – use Olive Oil / Sunflower Oil / Soya Oil

One cup Desi Ghee

Anise – 7

Turmeric Powder 1 T spoon

5 Cardamoms

3 Cinnamons

5 Cloves

Carrots – 3 medium sized

Garam Masala – 3 T spoons

Lemonade – 3 T spoons

Onions – 1 kilo – chop them

Dhania Powder – 2 T Spoons

Tomato – 5 – slice them small

Kaaju (Cashew nuts) used for garnishing in the end

How to cook?

Dip the rice for 20 minutes in water

Now start cooking this in a big metallic pot. At this stage, you may add some water, salt Let it cook for around 13 to 14 minutes on medium heat. When done, drain out the extra water. Next, pull out the rice and spread it evenly in a big tragy.

Next, warm the Desi Ghee (half cup) and fry the Kaaju until they become brown.

Heat half the amount of ghee (1 cup), fry cashew nuts until golden brown followed by the raisins.

Next, sauté the cinnamon, cardamom, anise, cloves along with some onions (use half of the onions. Once this is done, place this on top of the rice you had just kept aside in the step above. Put some coriander and mint leaves on top of this.

There is half a cup of Desi Ghee remaining. Heat it along with the cooking oil. Add the remaining onions carrots, ginger paste, garlic paste. Add the green chillies now. Add the tomatoes now. Sprinkle some turmeric powder on top. Put the chicken, garam masala and the dhania powder. Also add some salt as per your taste.

You now have to put some water in the cooking pan. Let it boil a bit. The curry should now become thick. the curry with the rice gently. Garnish it with mint leaves. Mix it with the rice above. Let it cook for 15 minutes. Serve it hot.

Chicken Mexican Rice from Yummy's Kitchen

Mexican Chicken Rice has been voted as one of the most delicious dishes in the world by the World Dining Council.

It takes approximately an hour to cook it, but that’s worth it. The dish will take your taste buds into an ecstatic holy trip.

This recipe serves at least 4 fat food lovers.

What goes in?

3 table spoons of almond oil

Half kilogram of chicken leg pieces

2 table spoons of ancho chilli powder

Salt

Mince 5 garlic cloves

A can of cleaned black beans

3 cups of chicken stock

2 chopped white onions

1  to 2 green onions

How to cook?

Add some oil on a flat big frying pan for 2 minutes on low heat.

Put some salt on the chicken. Also add the chilli powder. Now transfer this chicken mix in the pan.

Keep on cooking until the chicken browns a bit.

Now pull out the chicken and put it in an empty plate. Leave the cooking oil as is, in the pan. Cut the chicken into small pieces.

Now add the rice plus the onions in the pan that had the oil. Keep on cooking until you think the rice becomes slightly bigger (rice size increases while cooking). This will take 2 to 3 minutes if you cook on medium heat.

Now after 3 minutes, pour the garlic and the remaining spices.

Keep on cooking and make sure you cover the pan with a lid. Let the heat remain on medium level and keep on cooking for 8 to 10 minutes more.

Now is the time to add the chicken and the beans. Cook this combo for another ten to twelve minutes.

By this time, your much waited Mexican rice is ready.

In the end, garnish with green onions.

Irresistible Tawe Wale Kababs Recipe

Everyone loves kababs. Have you ever heard of Tawe Wale Kabab?

The recipe below outlines how to prepare Tawe Wale kabab, a delicious kabab recipe from Maharashtra.

What goes in?

Half Kg Chicken

Yogurt 1 cup

Ginger Paste – 3 table spoons

Ginger Paste – 3 table spoons

Slices / Chopped Onions – around 3 onions

Red Spice Powder (Laal Mirchi) - 2 T spoons; you may add more if you want it to be spicier.

Salt and Sugar

Sugar (a little)
Channa Powder (2 table spoons)

Olive Oil (3 table spoons) – you may also opt for any other alternative cooking oil

Red or Orange food colour – 2 pinches

How to cook?

Make sure the chicken is boneless. Mix all the spices in the chicken along with the yogurt.

Marinate this for four hours and then refrigerate it.

Now after four hours, pull out the chicken bowl and add the channa powder and the cooking oil.

Next, we suggest you to use a good quality frying pan and heat some oil in it for 2 minutes on less heat. Next, pour the chicken mix and cook for 20 minutes until the chicken becomes soft.

Even if it looks burnt a bit, that is fine. The burns will add to the kabab’s effect. You may now serve the chicken kababs hot along with some onion balls dipped in vinegar.