Similar sweets are imarti, which is red-orange tangerine in color and sweeter in taste, and angoor aana which is grape-green in color; unlike jalebi, these are made from the batter of urad lentil. They are made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant chhena jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.

Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom. Homemade Ras Malai is usually made up of powdered milk, all-purpose flour, baking powder and oil; kneaded to form a dough, moulded into balls and dropped into simmering milk cream.

Rice kheer has different names such as khiri, payasam, payesh, rice pudding. It is made by boiling rice with milk and sugar and flavored with cardamom, almonds, pistachios, cashew nuts, saffron or raisins. It is typically served during the meal or as a dessert. Kheer is prepared in festivals, temples or any special occasions. Some recipes require cooked rice to make kheer but I personally don’t like to use cooked rice. Because if rice is cooked then it will not absorb that much milk and you won’t get much flavored or rich puffed rice in kheer. So I always use uncooked rice and cook them in milk.

Crab curry inspired by the way they make curry in Goa, on the west coast of India. This crab curry can be made with Dungeness, blue, rock or stone.

Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.

Kadhi Pakoda is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same.A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.

Chicken Biryani is by far the most popular Indian rice recipe around the globe.Biryani is a fragrant rice dish prepared from a mix of Spices, Nuts, Cream, Yogurt, long-grained Basmati rice and Meat. This dish is an example off fine culinary art, hence it is cooked with perfection. Biryani, is made from par boiled rice, which is then assembled with the other ingredients.

Chettinad Cuisine is most popular in southern part of India and in fact it has gained immense popularity if you consider the sheer number of Chettinad’ style restaurants in Chennai! It’s famous for it’s spices and unique flavor. This is the most common non-veg dish you can found in any south-Indian restaurant. Mutton is full of calories and you can eat this recipe for your calorie maintenance.

samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney.They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.

Baked, chunky chips seasoned as you like them. This is an easy way to make a healthier alternative to fried chips! You can play around with the seasonings.

Lentil soup refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.

This most aromatic dish of methi and onion in a simple blend of garam masala is wonderful on a saturday afternoon which fills the whole house with it smell. A must try pulao.

This dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!