I have always been a big fan of seafood, and shrimp is one of my all-time favorites. So when I discovered this recipe for Indian-style shrimp curry, I knew I had to give it a try. And let me tell you, it did not disappoint. The tender, succulent shrimp were coated in a rich and creamy sauce that was bursting with aromatic spices and flavors. Every bite was a taste explosion in my mouth.

I love that this recipe is so versatile – you can serve it with rice or roti, or even pair it with some naan bread for a tasty and satisfying meal. Plus, it's so easy to make! Just throw all of the ingredients into a pan and let it simmer until the shrimp is cooked through. It's that simple.

Whether you're a seafood lover or just looking for a new and delicious recipe to try, I think you'll find that this Indian-style shrimp curry is a winner. So gather your ingredients, fire up your stove, and get ready to indulge in a tasty and satisfying meal. Enjoy!

## INGREDIENTS
-  1 pound large shrimp (peeled and deveined)
-  1 tablespoon oil
-  1 teaspoon cumin seeds
-  1 teaspoon mustard seeds
-  1 teaspoon fennel seeds
-  1 teaspoon coriander seeds
-  1/2 teaspoon fenugreek seeds
-  1/2 teaspoon cumin powder
-  1/2 teaspoon coriander powder
-  1/2 teaspoon garam masala
-  1/2 teaspoon turmeric
-  1/2 teaspoon salt
-  1/2 cup coconut milk
-  1/2 cup water
-  2 green chilies (sliced)
-  1 tablespoon lemon juice

## INSTRUCTIONS

-  In a pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, coriander seeds, and fenugreek seeds and cook until fragrant, about 1-2 minutes.
-  Add the cumin powder, coriander powder, garam masala, turmeric, and salt and stir to combine.
-  Add the shrimp and stir to coat it in the spice mixture.
-  Add the coconut milk, water, green chilies, and lemon juice and stir to combine.
-  Reduce the heat to low and simmer for 5-7 minutes, or until the shrimp is cooked through and the sauce has thickened.
-  Serve the shrimp in sauce with rice or roti. Enjoy!

shrimp curry

Fresh and tender shrimp simmered in a rich and creamy coconut milk sauce. Serve it with rice or roti for a complete and satisfying meal.

Delicious and Flavorful Indian-Style Shrimp Curry

South Indian dosas are a staple food in the southern states of India and are enjoyed by people all over the world. These thin, crispy pancakes are made from a fermented batter of rice and lentils and are traditionally served for breakfast or as a snack.

One of the best things about dosas is their versatility. They can be enjoyed plain or filled with various ingredients, such as potatoes, onions, and spices. They can also be topped with ghee or cheese for added flavor.

In South India, dosas are often served with a side of sambar and coconut chutney for dipping. The combination of the spicy sambar and the refreshing chutney perfectly complements the savory dosa.

If you've never tried a dosa before, you're in for a treat. They are easy to make at home and are sure to impress your friends and family. Simply follow a recipe for the batter, pour it onto a hot griddle or nonstick pan, and cook until it turns golden brown. Serve the dosa hot with your choice of dipping sauces and enjoy!

Overall, South Indian dosas are a delicious and satisfying food that are sure to become a new favorite in your household. Give them a try and taste the flavors of South India for yourself.

## INGREDIENTS
- 1 cup of parboiled rice (also known as idli rice)
- 1/2 cup of split black lentils (also known as urad dal)
- 1/4 tsp of fenugreek seeds
- Salt, to taste
- Water, as needed
- Ghee or oil, for cooking

## PREPARATION
- Rinse the rice and lentils in a bowl of water. Soak the rice and lentils in separate bowls of water for at least 4-6 hours or overnight.
- Drain the water from the rice and lentils, and transfer them to a blender or food processor. Add a little water and blend the mixture into a smooth batter.
- Transfer the batter to a large bowl, and add the fenugreek seeds and salt. Mix well. Cover the bowl with a kitchen towel and set aside in a warm place to ferment for at least 8-12 hours or overnight.
- Once the batter has fermented, give it a good stir and add a little water to thin it out to the desired consistency.

## METHOD OF COOKING
- Heat a griddle or nonstick pan over medium heat. 
- Pour a ladleful of batter onto the griddle and spread it out into a thin, circular shape using the back of the ladle.
- Drizzle a little ghee or oil around the edges of the dosa. Cook the dosa until the edges start to brown and the surface looks dry, about 2-3 minutes.
- Carefully flip the dosa over and cook the other side until it turns golden brown, about 1-2 minutes.
- Remove the dosa from the griddle and serve hot with your choice of chutney or sambar. 
- Repeat the process with the remaining batter to make more dosas. Enjoy with some sambhar and chutney!

South Indian Dosa

A dosa is a type of thin, crispy pancake that is a popular breakfast and snack food in South India. It is made from a fermented batter of rice and lentils, and is typically served with chutney, sambar, or other dips

Authentic South Indian Dosa Recipe

## INGREDIENTS:
- Thick Poha/avil/flattened rice- 1 cup
- 3 eggs
- 1 onion finely chopped
- 2 Green chilli finely chopped
- 1 Medium sized Tomato finely chopped
- 1 Tablespoon finely chopped carrots (optional)
- 1 Tablespoon Groundnuts/Peanuts
- 1/2 Teaspoon Mustard seeds 
- 1/3 Teaspoon Cumin seeds (optional)
- 2 tablespoons Vegetable Oil
- 5-6 Curry leaves
- Salt as per taste
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Maggie Masala
- 1/3 Teaspoon Cumin-Coriander Powder/ Garam Masala

## STEPS:

- Heat a flat deep pan or a kadhai.
- Add a tablespoon of vegetable oil or mustard oil.
- Add mustard seeds and cumin seeds(if using) and allow it to crackle
- Add the curry leaves
- Add chopped green chillies
- Now add the peanuts and saute for a few seconds.
- Add the chopped Onion and chopped carrots
- Turn the flame to medium to low and use this time to rinse/wash your poha in normal temp. water. Take out the water fully by squizing the poha with light hands. Keep aside the Poha.
- Next add the chopped tomato to your pan and saute well for 30 seconds
- Add Turmeric powder mix everything well
- Add the squizzed poha to the pan and add Salt according to taste.
- Mix everything well
- Keep all the mixture to one side of the pan and make room for eggs now.
- Put a little oil in the emptied space. Break one egg over it. and repeat for all eggs.
- Add a pinch of chilli powder, salt and Cumin-Coriander powder on the indivisual eggs.
- Allow the eggs to cook for 2-3 minutes. 
- When the eggs are little cooked gently cover them with the poha mixture sat at the other end of the pan.
- Gently mix everything. Now you can add a little chopped onion to increase the flavou.
- Add Maggie Masala or Garam masala now.
- Turn off the flame.
- Garnish with chopped coriander leaves and cover the lid for 2 minutes.
- Mix well before you serve hot.


Anda-Poha

Anda Poha  is a quick and mouth watering snacks of India. It is rich with protein, Vitamin D and contain a good amount of Omega 3 Fatty acids along with healthy  carbohydrates, rich in iron, gluten-free.

Authentic Anda Poha: Delicious Indian Snack Made with Flattened Rice and Egg

Butter chicken is one of my all-time favorite dishes. I remember the first time I tasted it – I was in college and a group of friends and I decided to try out a new Indian restaurant in town. We all ordered different dishes, but when the butter chicken arrived at our table, it looked so creamy and delicious that I just had to try it. And let me tell you, it did not disappoint. The tender, succulent chicken was coated in a rich, buttery tomato sauce that was bursting with flavor. I was hooked from the first bite.

Since then, I have made it my mission to perfect my own butter chicken recipe. I have experimented with different marinades, spice blends, and cooking methods, and after many trials and errors, I have finally landed on the ultimate recipe. The secret, I have found, is to use plenty of aromatic spices and a good amount of butter and cream to give the sauce its signature richness.

I hope you enjoy this recipe as much as I do. Whether you're a fan of Indian food or just looking for a new and delicious meal to try, I think you'll find that this butter chicken recipe is worth the effort. So gather your ingredients, roll up your sleeves, and get ready to indulge in one of the most delicious dishes you'll ever taste. Trust me, it's worth it
!

## INGREDIENTS

- 500 grams chicken (cut into small pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 2 tablespoons garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 4-5 green cardamoms
- 4-5 cloves
- 4-5 peppercorns
- 1 inch cinnamon stick
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons oil
- 1 cup heavy cream
- Salt to taste

 ## INSTRUCTIONS 

- In a large bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, and garam masala. Mix well and marinate for at least 30 minutes (preferably overnight).
- In a separate pan, dry roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, green cardamoms, cloves, peppercorns, cinnamon stick, and bay leaf until fragrant. Grind the roasted spices into a fine powder.
- In a pan, heat the oil over medium heat. Add the ground spice mixture and sauté for a few minutes.
- Add the marinated chicken and stir to coat it in the spice mixture.
- Add salt to taste and stir.
- Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
- Add the butter and cream and stir until well combined.
- Serve the butter chicken hot with roti or rice. Enjoy!

Butter Chicken

A classic Indian dish made with tender pieces of chicken cooked in a rich and creamy tomato sauce. Flavored with aromatic spices and finished with a generous amount of butter and cream.

The Ultimate Butter Chicken Recipe: Rich, Creamy, and Delicious!

## INGREDIENTS
- 2.5 cups whole wheat flour (atta) 
- 1/2 Teaspoon salt or add as required
- Water add as required
- Ghee(clarified butter) add as required, for roasting, can use vegetable oil also

## STEPS
- In a large mixing bowl, take 2 cups water. Add salt to it. Then add whole wheat flour.
- Mix well using your fingers like spatula. 
- After doing like this for 2 minutes add water in portions and begin to mix and knead the dough.
- Make the it a soft and pliable dough. 
- Add more water if required while kneading. 
- Cover the dough with a clean cloth or lid and keep it  aside for 20-30 minutes.

## PREPARATION
- Pinch out a ping-pong ball size dough from the dough. 
- Firstly mold it like a ball using your hands.
- Then, flatten and dust with some flour.
- Sprinkle some flour on the working surface where you are going to roll the dough ball.
- With a rolling pin, roll into a circle of about 4 inches diameter.
- Grease some ghee on the dough circle. Fold into a half.
- Here also grease some ghee on the side.
- Fold sideways and here you will get a triangle shaped fold
- Dust some flour on the folded triangle and begin to roll the triangle until you get the desired size.
- Don't make it more thin like paper, keep it as thinck as a normal dining table coaster.

## FOR PAN FRYING
- Heat a griddle or flat pan until it's really hot. 
- Lower the heat to medium to high and place a paratha on the griddle, and wait until bubbles appear, approximately in 1 minutes.
-Flip over the paratha and lightly brush some oil on the surface. 
- When the bottom side is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear. You can brush some more ghee to make it more yummy.
- Repeat with rest of the dough
- Serve rightaway 


Paratha

Paratha is a famous Indian breakfast recipe.

Paratha or Parotta

## INGREDIENTS
- Toor Dal / Split pigeon peas – 1/3 cup
- Masoor Dal / Pink lentiles – 1/3 cup
- Moong Dal – 1/3 cup
- 1 inch Ginger grated or finely crushed
- Turmeric powder – ½ tsp
- Water – 2 cups
- 1/3 Cup 1 inch chopped green Beans
The following vegetables should be cut in big chunks
- 1 Medium Potato 
- 1 Brinjal/Eggplant
- 1 Big tomato or 2 medium size Tomato 
- 1/2 cup Chopped Yam(suran)
- 1/2 cup Pumpkin or Squash 
- 1/3 cup Big Chopped Carrot 
- 1/3 cup chopped Plantain
- 1/3 cup chopped Taro root 
- 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
- Salt according to taste
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai),  Fenugreek seeds (Methi)
- 1 Tablespoon Ghee or Vegetable Oil

## PREPARATION
- Rinse the dals well and soak till you chop the vegetables
- Chop the above mentioned vegetables in 1 inch chunks

## STEPS
- Heat 2 glasses of water in a deep vessel like a sauce pan.
- Add soaked dal and chopped veggies to the wather
- Add Turmeric powder and Salt
- Cover the lid and put the flame high
- After 3-4 minutes simmer the flame to low to medium 
- In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
- Check the consistency and add little hot water if needed

## FOR TEMPERING
- Add Ghee or oil to a deep vesseled pan
- When heated up add cumin and panch phooran to it
- Add one or two whole dry chilli
- Add the crushed Ginger
- Saute for 2 minutes
- Add the boiled dal mix to it ( careful for the escaping smaoke)
- Mix well and turn off the flame in 2 minutes
- Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
- Serve with Rice or Paratha

Oriya Special Dalma

 Dalma carries an authentic taste of  Oriya cuisine. In this recipe I used Moong Dal, Yellow split pigeon peas and Moong daaled with Masoo Dal and a lot of veggies  pigeon peas

Oriya Special Dalma 

## INGREDIENTS
- Split Moong beans/dal 1 cup
- 1 small size tomato, chopped 
- 1 inch of peeled and finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
- 1 Tablespoon ghee or any cooking oil
- 1 pinch Asafoetida powder (optional)

## METHOD
- Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
- Rinse the dal well
- Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Add tomato, salt and turmeric powder to it
- Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes. 
- If necessary, add more water, and stir.

## TADKA
- Heat ghee or oil in a small saucepan 
- When hot add cumin seed and chillies. 
- Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
- Pour this mixture on the cooked dal 
- You can add some chopped coriander leaves on top and serve with rice, or roti 

Split moong dal

Split Moong Dal is used as a side dish in Indian cuisine or it can be used as a soup itself . It is a super tasty and easily digestible dish prepared without any hassle.

Split Moong Dal

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

Traditional Indian Lunch Recipes: Wholesome and Flavorful | Page 2