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Curd Rice Recipe: Easy South Indian Thayir Sadam Recipe | Cooling & Comfort Food

Curd Rice Recipe: Easy South Indian Thayir Sadam Recipe | Cooling & Comfort Food Curd Rice Recipe is a cooling South Indian dish made by mixing soft cooked rice with fresh curd and a light tempering of mustard seeds and curry leaves. Traditionally served to end a meal, it's soothing, easy to digest, and a common comfort food across South Indian households. Curd Rice at a Glance Cuisine South Indian Country India Meal Lunch Course Main / Side Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 15 minutes Total time About 25 minutes Servings 4 Suggested serving 1 cup Curd Rice Recipe Ingredients 1 cup rice, cooked soft; 1.5 cups thick curd; 1/4 cup milk (optional); 1/2 tsp mustard seeds; 1 tsp urad dal; a few curry leaves; 1 green chilli, chopped; 1 tsp grated ginger; a pinch of hing; salt to taste; 1 tbsp oil; pomegranate seed…

Pongal Recipe: 7 Proven Tips for Authentic South Indian Breakfast

Pongal Recipe: 7 Proven Tips for Authentic South Indian Breakfast Pongal Recipe is a Tamil Nadu comfort dish made by slow-cooking rice and moong dal together until soft and mushy, then finished with a fragrant tempering of pepper, cumin and ghee-roasted cashews. Its name means 'to boil over,' and it's a beloved breakfast across South India. Pongal at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Pongal Recipe Ingredients 1/2 cup rice; 1/2 cup split moong dal; 4 cups water; 1 tsp whole black pepper, crushed; 1 tsp cumin seeds; 1 inch ginger, grated; a few curry leaves; a pinch of hing; 10-12 cashews; 3 tbsp ghee; salt to taste. How to Make Pongal Dry roast the moong…

Rasgulla Recipe: 7 Proven Tips for Soft & Spongy Bengali Rasgullas

Rasgulla Recipe: 7 Proven Tips for Soft & Spongy Bengali Rasgullas Rasgulla Recipe is a classic Bengali sweet made from soft, spongy chenna (fresh milk curds) balls simmered in a light sugar syrup. Lighter than many Indian sweets since it's boiled rather than fried, it's a festival favourite across Bengal and beyond. Rasgulla at a Glance Cuisine Bengali Country India Meal Dessert Course Dessert / Festival Sweet Food Type Vegetarian Difficulty Hard Preparation 30 minutes Cooking 25 minutes Total time About 3.5 hours Servings 6 Suggested serving 2 rasgullas Rasgulla Ingredients 1 litre full-fat milk; 2-3 tbsp lemon juice or vinegar, diluted with water; 1.5 cups sugar; 5 cups water; a few drops of rose water or 2-3 crushed cardamom pods (optional). How to Make Rasgulla Bring milk to a boil; turn off the heat and add diluted lemon juice gradually, …

Pani Puri Recipe: 7 Proven Steps for Crispy Indian Street Food

Pani Puri Recipe: 7 Proven Steps for Crispy Indian Street Food Pani Puri Recipe is India's favourite street-food snack — crisp hollow puris filled with spiced potato and dunked in a tangy, chilled mint-tamarind water. Known as golgappa or puchka in different regions, it's a beloved shared snack across the country. Pani Puri at a Glance Cuisine Pan-India (Street Food) Country India Meal Snack Course Snack / Street Food Food Type Vegetarian Difficulty Medium Preparation 30 minutes Cooking 20 minutes Total time About 80 minutes Servings 4 Suggested serving 6 puris Pani Puri Recipe Ingredients 24-30 ready-made puri shells. For the spicy mint water: 1 cup mint leaves; 1/2 cup coriander leaves; 2 green chillies; 1 inch ginger; 2 tbsp tamarind pulp; 1 tsp roasted cumin powder; 1/2 tsp black salt; 1/2 tsp chaat masala; 4 cups chilled water; salt to taste. For filling…

Samosa Recipe: 7 Proven Steps for Crispy & Flaky Indian Samosas

Samosa Recipe: 7 Proven Steps for Crispy & Flaky Indian Samosas Samosa Recipe is India's most iconic fried snack - a crisp, flaky pastry shell stuffed with spiced potatoes and peas. Sold at street stalls and served at every celebration, it's instantly recognisable and loved across the country and beyond. Samosa at a Glance Cuisine North Indian Country India Meal Snack Course Snack Food Type Vegetarian Difficulty Hard Preparation 30 minutes Cooking 30 minutes Total time About 90 minutes Servings 6 Suggested serving 2 samosas Samosa Recipe Ingredients For dough: 2 cups all-purpose flour; 1/4 cup oil or ghee; 1/2 tsp ajwain; 1/2 tsp salt; water as needed. For filling: 3 medium potatoes, boiled and cubed; 1/2 cup green peas; 1 tsp cumin seeds; 1 inch ginger, grated; 1-2 green chillies, chopped; 1/2 tsp garam masala; 1/2 tsp coriander powder; 1/4 tsp amchur; salt to taste; 2 tbsp oil; o…

Kheer

Kheer is a creamy Indian rice pudding made by slow-simmering rice in milk until thick and rich, then flavoured with cardamom, saffron and nuts. A staple at festivals and celebrations, it's also a comforting everyday dessert in many households.

Kheer at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyEasy Preparation10 minutes Cooking40 minutes Total timeAbout 70 minutes Servings5 Suggested serving3/4 cup Kheer Ingredients 1/4 cup rice, soaked 20 minutes; 1 litre full-fat milk; 1/2 cup sugar; 4-5 green cardamom pods, crushed; a few saffron strands; 2 tbsp chopped almonds and cashews; 1 tbsp raisins; 1 tbsp ghee. How to Make Kheer Heat ghee in a heavy-bottomed pot; lightly roast the drained, soaked rice for 1-2 minutes. Add milk and bring to a gentle boil, then reduce heat to low. Simmer, stirring frequently to prevent sticking, for 30-35 minutes until the rice is fully soft and the milk has th…

Gulab Jamun

Gulab Jamun is one of India's best-loved festive sweets — soft, deep-fried milk-solid balls soaked in a fragrant cardamom-scented sugar syrup. It's a fixture at celebrations, weddings and festivals across the country.

Gulab Jamun at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 70 minutes Servings6 Suggested serving2 jamuns Gulab Jamun Ingredients 1 cup milk powder; 1/4 cup all-purpose flour; 1/4 tsp baking soda; 2-3 tbsp milk; 1 tbsp ghee, melted; oil or ghee for deep frying. For syrup: 1.5 cups sugar; 1.5 cups water; 4-5 green cardamom pods, crushed; a few saffron strands (optional); 1 tsp rose water or a squeeze of lemon juice. How to Make Gulab Jamun Make the sugar syrup first: dissolve sugar in water, bring to a boil, add cardamom and saffron, and simmer for 5-6 minutes until slightly sticky. Add rose water or lemon ju…

Set Dosa

Set Dosa is a soft, thick, spongy Karnataka-style dosa, traditionally served in a 'set' of three alongside a coconut-based vegetable kurma. Unlike the crisp, thin classic dosa, its fluffy texture makes it a comforting breakfast favourite.

Set Dosa at a Glance CuisineKarnataka CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 9-13 hours Servings4 Suggested serving3 dosas (a 'set') Set Dosa Ingredients 2 cups dosa rice; 1/2 cup urad dal; 1/4 cup poha (flattened rice); 1/4 tsp fenugreek seeds; salt to taste; water as needed; oil for cooking. How to Make Set Dosa Soak dosa rice, urad dal and fenugreek seeds together for 4-6 hours; soak poha separately for 20-30 minutes just before grinding. Grind everything together into a smooth, slightly thick batter, thicker than regular dosa batter. Ferment in a warm place for 8-12 hours until well risen and bubbly. Ad…

Besan Ladoo

Besan Ladoo is a classic Indian sweet made by slow-roasting gram flour in ghee until fragrant, then shaping it into rich, crumbly balls with sugar and nuts. A festival favourite that keeps well, it's often made in large batches for celebrations.

Besan Ladoo at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation10 minutes Cooking25 minutes Total timeAbout 50 minutes Servings8 Suggested serving2 ladoos Besan Ladoo Ingredients 2 cups besan (gram flour); 3/4 cup ghee; 3/4 cup powdered sugar; 1/2 tsp cardamom powder; 2 tbsp chopped almonds and cashews. How to Make Besan Ladoo Heat ghee in a heavy-bottomed pan on low heat; add besan and roast continuously, stirring, for 15-20 minutes until it turns golden brown and releases a rich, nutty aroma. Continue roasting until the mixture turns a shade darker and the ghee starts to slightly separate at the edges — this is the sign it's p…

Jalebi

Jalebi is a crispy, syrup-soaked spiral sweet made by deep-frying a fermented flour batter into pretzel-like shapes, then soaking it in warm sugar syrup. Instantly recognisable by its bright colour and crunchy-juicy bite, it's a festival and street-food favourite across India.

Jalebi at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation15 minutes Cooking25 minutes Total timeAbout 2.5 hours Servings6 Suggested serving3-4 jalebis Jalebi Ingredients 1 cup all-purpose flour; 2 tbsp besan (gram flour); 1/2 cup plain yogurt; 1/4 tsp baking soda; a pinch of turmeric or yellow food colour (optional); water as needed; ghee or oil for frying. For sugar syrup: 1.5 cups sugar; 3/4 cup water; a few saffron strands; 1/2 tsp cardamom powder; a squeeze of lemon juice. How to Make Jalebi Whisk flour, besan and yogurt with enough water into a smooth, lump-free batter of a slightly thick, pourable…

Aloo Tikki Recipe: Crispy North Indian Potato Patties

Aloo Tikki Recipe: Crispy North Indian Potato Patties Dear All, here are the details about the Aloo Tikki Recipe is a crispy North Indian potato patty, shallow-fried until golden and often topped with chutneys and curd for a chaat-style snack. Simple to make with pantry staples, it's a popular tea-time and party favourite. Aloo Tikki at a Glance Cuisine North Indian Country India Meal Snack Course Snack Food Type Vegetarian Difficulty Easy Preparation 15 minutes Cooking 20 minutes Total time About 50 minutes Servings 4 Suggested serving 2 tikkis Aloo Tikki Recipe Ingredients 4 medium potatoes, boiled and mashed; 2 tbsp cornflour or breadcrumbs; 1/2 cup green peas, boiled and lightly mashed; 1 tsp ginger, grated; 1 green chilli, chopped; 1/2 tsp roasted cumin powder; 1/4 tsp red chilli powder; 1/2 tsp chaat masala; 2 tbsp coriander leaves, chopped; salt to tas…

Dahi Puri

Dahi Puri is a cooling, tangy street-food chaat made from crisp puri shells filled with potato and topped with whisked curd and sweet-spicy chutneys. A refreshing variation on pani puri, it's especially popular during warmer months.

Dahi Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation20 minutes Cooking0 minutes Total timeAbout 20 minutes Servings4 Suggested serving6 puris Dahi Puri Ingredients 24 ready-made puri shells; 1 cup thick curd, whisked smooth; 1 boiled potato, finely chopped; 1/2 cup boiled chickpeas or moong sprouts; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/4 cup sev; 2 tbsp coriander leaves, chopped; salt to taste. How to Make Dahi Puri Whisk the curd with a little salt and sugar until smooth and slightly runny; chill until ready to serve. Gently tap a small hole in the top of each puri s…

Vada Pav

Vada Pav is Mumbai's most iconic street-food snack — a spiced potato fritter, coated in besan batter and deep-fried, tucked into a soft bread roll with chutneys. Often called the 'Indian burger,' it's a beloved, budget-friendly favourite across Maharashtra.

Vada Pav at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking20 minutes Total timeAbout 40 minutes Servings4 Suggested serving1 vada pav Vada Pav Ingredients For the vada: 3 medium potatoes, boiled and mashed; 1 tsp mustard seeds; a few curry leaves; 1 tsp ginger-garlic paste; 1-2 green chillies, chopped; a pinch of hing; 1/4 tsp turmeric; salt to taste; 1 tbsp oil. For the batter: 1 cup besan; a pinch of turmeric; a pinch of baking soda; salt to taste; water as needed. To serve: 4 pav (soft bread rolls); dry garlic chutney; green chutney; tamarind chutney; fried green chillies (optional); oil for d…

Sev Puri

Sev Puri is a crunchy Mumbai street-food chaat made by topping flat, crisp puris with potato, chutneys and a generous layer of sev. Quick to assemble with no cooking required, it's a favourite tangy-sweet-spicy evening snack.

Sev Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation15 minutes Cooking0 minutes Total timeAbout 15 minutes Servings4 Suggested serving6 puris Sev Puri Ingredients 24 flat, crisp puris (papdi); 1 cup boiled potato, finely chopped; 1/4 cup finely chopped onion; 1/4 cup finely chopped tomato; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 cup sev; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; 2 tbsp coriander leaves, chopped; a squeeze of lemon juice. How to Make Sev Puri Arrange the flat puris on a serving plate. Top each puri with a little chopped potato, onion and tomato. Drizzle tamarind chutney and green chutney over each. Sprink…

Kachori

Kachori is a crisp, flaky deep-fried pastry stuffed with a spiced moong dal filling, popular as a breakfast or tea-time snack across North India, especially Rajasthan. Its flaky layers and savoury filling make it a satisfying, indulgent treat.

Kachori at a Glance CuisineRajasthani CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking30 minutes Total timeAbout 2.5 hours Servings6 Suggested serving2 kachoris Kachori Ingredients For dough: 2 cups all-purpose flour; 1/4 cup oil or ghee; 1/2 tsp salt; water as needed. For filling: 1 cup split moong dal, soaked 2 hours and coarsely ground; 1 tsp fennel seeds; 1/2 tsp cumin seeds; a pinch of hing; 1 tsp ginger paste; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1/4 tsp turmeric; salt to taste; 2 tbsp oil; oil for deep frying. How to Make Kachori Rub oil into the flour with salt until it resembles breadcrumbs; add water gradually to form a firm dough. Rest, covered, for 3…

Kaju Katli

Kaju Katli is a smooth, diamond-shaped cashew fudge that's one of India's most popular festive sweets, especially during Diwali. Made from just ground cashews and sugar syrup, its delicate texture and subtle sweetness have made it a gifting favourite.

Kaju Katli at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 65 minutes Servings8 Suggested serving3 pieces Kaju Katli Ingredients 2 cups cashews; 1 cup sugar; 1/2 cup water; 1/2 tsp ghee; a few strands of saffron (optional); edible silver leaf for garnish (optional). How to Make Kaju Katli Grind the cashews into a fine, smooth powder, being careful not to over-grind into a paste — pulse in short bursts. In a pan, dissolve sugar in water and bring to a boil; simmer until it reaches a one-string consistency. Add the cashew powder to the syrup, stirring continuously on low heat. …

Modak

Modak is a steamed rice-flour dumpling filled with sweetened coconut and jaggery, most famous as Lord Ganesha's favourite offering during Ganesh Chaturthi. Its delicate pleated shape and soft texture make it one of Maharashtra's most beloved festive sweets.

Modak at a Glance CuisineMaharashtrian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings5 Suggested serving2 modaks Modak Ingredients For dough: 1 cup rice flour; 1 cup water; 1/2 tsp ghee; a pinch of salt. For filling: 1.5 cups grated fresh coconut; 3/4 cup jaggery, grated; 1/2 tsp cardamom powder; 1 tbsp ghee. How to Make Modak For the filling, heat ghee in a pan; add grated coconut and jaggery, and cook on low heat, stirring, until the jaggery melts and the mixture thickens and comes together, about 8-10 minutes. Add cardamom powder, mix well, and let the filling cool. For the dough…

Litti Chokha

Litti Chokha is Bihar's signature dish — roasted wheat balls stuffed with spiced sattu (roasted gram flour), served with smoky mashed vegetables called chokha. Rustic and deeply flavourful, it's a wholesome, protein-rich traditional meal.

Litti Chokha at a Glance CuisineBihari CountryIndia MealLunch CourseMain Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking40 minutes Total timeAbout 90 minutes Servings4 Suggested serving2 littis with chokha Litti Chokha Ingredients For litti: 2 cups whole wheat flour; 2 tbsp ghee; salt to taste; water as needed. For sattu filling: 1.5 cups sattu; 1 tbsp mustard oil; 1 tsp ajwain; 1 tsp nigella seeds (kalonji); 1 tbsp pickle masala or chopped pickled mango; 1 small onion, finely chopped; 1 green chilli, chopped; a squeeze of lemon juice; salt to taste; water as needed. For chokha: 2 medium potatoes, boiled; 1 medium eggplant, roasted; 1 tomato, roasted; 1 onion, finely chopped; 2 green chillies, chopped; mu…

Sarson Da Saag

Sarson Da Saag is a hearty Punjabi winter dish made from slow-cooked mustard greens and spinach, mashed to a rustic texture and finished with ghee. Traditionally paired with makki di roti (corn flatbread), it's a beloved seasonal comfort food.

Sarson Da Saag at a Glance CuisinePunjabi CountryIndia MealDinner CourseMain Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking40 minutes Total timeAbout 60 minutes Servings4 Suggested serving1 cup Sarson Da Saag Ingredients 500g mustard greens (sarson), washed and chopped; 200g spinach, chopped; 100g bathua leaves (or extra spinach if unavailable), chopped; 2 green chillies; 1 inch ginger; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp makki (corn) flour; 1 tbsp ginger-garlic paste; a pinch of hing; salt to taste; 3 tbsp ghee or white butter. How to Make Sarson Da Saag Boil the mustard greens, spinach and bathua with green chillies and ginger in a little water until fully soft, about 20-25 minutes. Cool…

Dal Baati Churma

Dal Baati Churma is Rajasthan's signature meal — firm baked wheat balls (baati) served with a mixed-lentil dal and a sweet, crumbled churma. Rich, hearty and deeply traditional, it's a celebratory dish often served at festivals and special occasions.

Dal Baati Churma at a Glance CuisineRajasthani CountryIndia MealLunch CourseMain Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking50 minutes Total timeAbout 100 minutes Servings4 Suggested serving2 baatis with dal and churma Dal Baati Churma Ingredients For baati: 2 cups whole wheat flour; 1/2 cup semolina; 1/2 cup ghee; 1/2 tsp baking soda; salt to taste; water as needed. For dal: 1/2 cup each of toor dal, chana dal and moong dal; 1 onion, chopped; 1 tomato, chopped; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chilli powder; a pinch of hing; salt to taste; 2 tbsp ghee. For churma: reserved crumbled baati; 1/4 cup ghee; 1/2 cup jaggery or powdered sugar; 1/2 tsp …

Mysore Bonda

Mysore Bonda is a soft, fluffy South Indian snack made from a lightly fermented flour-and-curd batter, deep-fried into golden balls. With a mildly tangy flavour from the resting batter, it's a favourite tea-time treat, especially in Karnataka.

Mysore Bonda at a Glance CuisineSouth Indian (Karnataka) CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 2 hours 35 minutes Servings4 Suggested serving4 bondas Mysore Bonda Ingredients 1 cup all-purpose flour; 1/2 cup curd; 1/4 tsp baking soda; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 2 tbsp coriander leaves, chopped; a pinch of hing; salt to taste; oil for deep frying. How to Make Mysore Bonda Whisk all-purpose flour with curd and a little water into a thick, smooth batter, similar to a thick pancake batter. Rest the batter for about 2 hours at room temperature to slightl…