Most Indian restaurants around the world are influenced by the North Indian food. North Indian cuisine is known for its high use of dairy products like ghee, butter, milk, yoghurt and paneer. Other ingredients include several types of pungent spices, saffron and nuts. North Indians make different types of breads with flour like puris, nans, kulchchas, chapatis, paranthas and rotis. The staple food of North Indians is, different types of lentils, vegetables, meat, chicken and rotis. The method of preparation varies from place to place, giving a different taste. North Indian food is also influenced by Muslim, Pakistani and Moghul cuisine. The main schools of cooking in North Indian food are Kashmiri, Rajasthan, Garhwali, UP, Avadh and Lukhnowi.
North Indian recipes
Khasta Kachori is a popular snack of Northern India. They can be made and stored in a tin for about a week. It is also a prominent item during Indian weddings.
- 1 cup plain flour
- 1 tbsp.ghee
- 1 tbspcooking oil
- ¼ tsp salt
- ¼ cup very cold water
Ingredients for the filling
- ¼ cup moong soaked for 4 hours.
- 1 tbsp. cooking oil
- 1 tsp cumin seeds
- ½ tsp coriander powder
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp dry red chilli flakes
- 1 tbsp. dried raw mango powder/ Aamchoor
- ¼ tsp asafoetida
- Salt to taste
- Cooking oil for deep frying the Kachoris
- Mix the flour, ghee and, cooking oil and salt and rub the mixture between the fingertips.
- Make dough by slowly adding very cold water . Knead until it becomes medium-firm and keep aside to rest .
- Make the filling, heat the oil and add the cumin seeds and sauté it.
- Add the soaked moon dal, coriander powder, dry red chili flakes, ginger and garlic paste dried raw mango powder/ Aamchoor and salt to taste.
- Sauté until the mixture without adding water till the dal begins to darken and turn aromatic. The filling is ready.
- Make small balls from the dough—flatten into a circle with the edges thicker than the centre. Place a spoonful of the filling –gather the edges in pinching motion and make a small bag with the filling inside—flatten the bag between the palms . Prepare all the kachoris in this manner.
- When the oil is ready, drop2-3 Kachoris at a time to fry. Fry both sides of the kachori to golden brown while turning on both sides.
- Remove from oil on a kitchen towel and serve hot with tamarind or mint- coriander chutney.
Badami Murgh Korma
Kormas can range from mild to medium spicy. They have thick gravy made of onions, green chilies and fragrant whole spices like cinnamon, cloves, cardamom cumin, coriander, etc. The almonds add extra flavour and richness to the Badami Murgh Korma. It is normally eaten with Chapatis, Parathas or Naans.
- 1 kg skinless, boneless chicken thighs, cut into 2″ pieces
- 1 cup fresh yogurt
- ½ tsp turmeric powder
- 3-4 tbsps cooking oil
- 3 large onions finely chopped
- 2 tsps. garlic paste
- 2 tsps. ginger paste
- 2″ piece of cinnamon
- 6 cloves
- 10 peppercorns
- 2 pieces of mace
- 5 green cardamom
- 2 tsps. coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/4 tsp nutmeg powder
- 4 tbsps. of finely ground almond meal
- Salt to taste
- Fresh green coriander chopped fine
- Marinate the chicken with yogurt, salt to taste and turmeric powder or an hour.
- Heat cooking oil on medium heat, add the onions and fry to pale golden. Add the ginger and garlic pastes while stirring
- Add the whole spices – cinnamon, cloves, peppercorns, mace and cardamom pods – and fry for 1 minute.
- Add all the powdered spices – coriander, cumin, red chili and nutmeg powders while sprinkling water from time to time and fry till the oil begins to separate from the masala.
- Now add the marinated chicken and the almond meal and stir well. Water is not added while cooking and it should have thick gravy. If it looks very dry ½ cup of water can be added while cooking
- Cover and cook until the chicken is tender
- When done, remove pan from heat and put Korma into a serving dish.
- Garnish with chopped fresh coriander.
- Serve hot with any type of Indian breads.