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Tag: North Indian

  • Besan Ladoo

    Besan ladoo is one of the most widely made Indian sweets, offered as prasad, packed in Diwali boxes and sent to children living away from home. Grandmothers in north and west India often judge a cook by it, because the whole dish depends on patience: the besan must be roasted slowly in ghee until it changes colour and smell completely.

    Properly made, the ladoo is grainy yet melts in the mouth, with a deep, nutty, toasty flavour and the warmth of cardamom. Coarse besan or a little semolina gives the characteristic texture. Underroasted besan tastes raw and sticks to the palate, which is why there are no shortcuts here. Slow, steady heat matters more than any particular recipe.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time30 minutes
    Total time40 minutes
    Serves8
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan (gram flour) / ghee / sugar / cardamom

    Ingredients

    • 2 cups coarse besan (laddu besan), about 200 g
    • 1/2 cup ghee (about 110 g), plus 1-2 tbsp if needed
    • 3/4 cup powdered sugar or bura (about 120 g)
    • 1/2 tsp green cardamom powder
    • 2 tbsp chopped almonds and pistachios
    • 1 tbsp milk (optional)

    Method

    1. Melt the ghee in a heavy-bottomed kadhai on low heat. Add the besan and stir to combine; it will look like wet sand.
    2. Roast on low heat, stirring continuously and scraping the bottom, for 20-25 minutes. The besan will first look lumpy, then turn smooth and loose as it releases ghee.
    3. Keep roasting until it turns a deep golden colour and smells nutty and aromatic. If it looks dry at any point, add 1 tbsp more ghee.
    4. For a softer, grainier texture, sprinkle 1 tbsp milk over the besan at this stage; it will froth. Stir until the froth subsides, about 1 minute.
    5. Turn off the heat, add the chopped nuts and cardamom powder, and transfer the mixture to a plate. Let it cool for 10-15 minutes until warm but comfortable to touch.
    6. Add the powdered sugar and mix thoroughly with your hand.
    7. Take a portion and press it firmly in your palm, then roll into a smooth ball. Make about 16 ladoos and leave them to set for an hour before storing.

    Tips

    • Never add the sugar while the mixture is hot – it melts and the ladoos turn flat and sticky.
    • If the ladoos will not bind, warm a spoon of ghee and mix it in.
    • Store in an airtight tin at room temperature for up to two weeks.

    Serve with

    On its own, or as part of a Diwali sweet platter.

  • Gulab Jamun

    Gulab jamun is served at weddings, Diwali, Eid and birthdays across India, and its name blends the Persian 'gul-ab', rose water, with jamun, the dark Indian fruit it resembles. It is generally linked to the Persian luqmat al-qadi brought to medieval India, reworked in Indian kitchens with khoya instead of dough.

    A good gulab jamun is soft right through, with no hard core, and soaked with syrup that is sweet but not cloying. The secret lies in a smooth, crack-free dough of khoya with just a little flour, and in frying slowly in ghee so the balls cook through as they brown. They are served warm, sometimes with vanilla ice cream or rabri.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientskhoya / maida / sugar / ghee

    Ingredients

    For the jamuns

    • 200 g soft khoya (hariyali or chikna khoya), grated
    • 3 tbsp maida
    • 1/4 tsp baking soda
    • 1/4 tsp green cardamom powder
    • 1-2 tbsp milk, as needed
    • Ghee or oil for frying

    For the syrup

    • 1 1/2 cups sugar
    • 1 1/2 cups water
    • 4 green cardamoms, crushed
    • A few saffron strands
    • 1 tsp rose water
    • 1/2 tsp lemon juice

    Method

    1. Combine the sugar, water and cardamom in a wide pan and boil for 5-6 minutes until slightly sticky between fingers but not at string stage. Add saffron, lemon juice and rose water and keep warm on the lowest heat.
    2. Mash the khoya on a plate with the heel of your palm for 3-4 minutes until smooth and free of lumps.
    3. Add maida, baking soda and cardamom, and gather into a soft dough with gentle kneading, sprinkling milk a few drops at a time. Do not over-knead.
    4. Divide into 18-20 portions and roll each between greased palms into a smooth ball with no cracks.
    5. Heat ghee in a kadhai on low heat. Test with a pinch of dough: it should rise slowly with small bubbles. Add the balls in batches without crowding.
    6. Fry on low heat for 8-10 minutes, gently swirling the oil rather than touching the balls, until they turn evenly deep golden brown.
    7. Drain and immediately drop them into the warm syrup. Soak for at least 1 hour; they will swell and soften. Serve warm.

    Tips

    • Cracks on the surface split open in the oil – roll each ball until perfectly smooth.
    • Hot oil browns the outside and leaves a raw, hard centre; low and slow is the rule.
    • If the jamuns stay hard after soaking, the dough had too much flour or the syrup was too thick.

    Serve with

    Warm with a little syrup, or with vanilla ice cream or rabri.

  • Vegetable Pulao

    Vegetable pulao is cooked in homes across India, and every region tweaks it slightly. It descends from the Persian pilaf, introduced to Indian kitchens by the Mughal court, but the everyday version is far simpler: basmati rice and seasonal vegetables cooked together in a measured amount of water with whole spices, so the rice absorbs all the flavour.

    Unlike biryani, pulao is not layered or dum-cooked, and it relies on aroma rather than heat. Bay leaf, cinnamon, cloves, cardamom and shahi jeera give fragrance, ghee gives richness, and carrots, beans, peas and cauliflower add colour. It goes into school tiffins, onto weekday lunch plates and alongside a rich curry at parties.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseRice
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / carrot / green peas / french beans / ghee

    Ingredients

    • 1 1/2 cups basmati rice, rinsed and soaked 30 minutes
    • 2 tbsp ghee
    • 1 tsp shahi jeera or cumin seeds
    • 1 bay leaf
    • 1 inch cinnamon
    • 4 cloves
    • 3 green cardamoms
    • 1 star anise (optional)
    • 1 large onion, thinly sliced
    • 1 tsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 carrot, diced
    • 1/2 cup french beans, chopped
    • 1/2 cup green peas
    • 1/2 cup cauliflower florets
    • 1/2 tsp garam masala
    • 2 1/2 cups hot water
    • 1 tsp salt
    • 2 tbsp chopped mint
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Heat the ghee in a heavy pot on medium heat. Add shahi jeera, bay leaf, cinnamon, cloves, cardamom and star anise and fry for 30 seconds until fragrant.
    2. Add the onion and fry for 5-6 minutes until light golden.
    3. Add ginger-garlic paste and green chillies and fry for 1 minute until the raw smell goes.
    4. Add carrot, beans, peas and cauliflower and stir-fry on medium heat for 3 minutes.
    5. Drain the rice and add it to the pot. Stir gently for 1-2 minutes so the grains are coated in ghee, taking care not to break them.
    6. Pour in the hot water, add salt, garam masala, mint and coriander, and bring to a boil on high heat.
    7. Cover tightly and cook on the lowest heat for 12-14 minutes until the water is absorbed and the rice is cooked. Do not open the lid in between.
    8. Turn off the heat, rest covered for 10 minutes, drizzle lemon juice and fluff gently with a fork.

    Tips

    • Soaked basmati needs about 1 3/4 cups water per cup of rice in a pot; in a pressure cooker use 1 1/2 cups and cook for 1 whistle.
    • Resting after cooking lets the steam finish the grains so they separate without breaking.
    • Top with fried onions and cashews for a festive version.

    Serve with

    Boondi raita, paneer butter masala or dal makhani.

  • Moong Dal Khichdi

    Khichdi is perhaps the most universal comfort food in India, mentioned by medieval travellers such as Ibn Battuta and cooked in some form in nearly every state. It is the first solid food for many babies, the meal for anyone unwell, the Saturday or Makar Sankranti dish in many homes, and the quiet dinner when nobody wants to cook.

    Moong dal khichdi is the lightest version: rice and husked yellow moong cooked together with turmeric and salt until soft and porridge-like. A tempering of ghee, cumin, asafoetida, ginger and green chilli gives it warmth. It can be made loose and soupy or thick enough to hold its shape, and a spoon of ghee on top is non-negotiable.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / turmeric

    Ingredients

    For the khichdi

    • 1/2 cup short-grain rice
    • 1/2 cup yellow moong dal
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 4 cups water

    For the tempering

    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 1 tsp grated ginger
    • 1 green chilli, slit
    • 6 curry leaves (optional)
    • 1 small tomato, chopped (optional)
    • 1/2 tsp red chilli powder (optional)

    Method

    1. Rinse the rice and moong dal together in several changes of water until the water runs clear. Soak for 15 minutes and drain.
    2. Put them in a pressure cooker with turmeric, salt and 4 cups water. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
    3. Open the cooker and mash the khichdi lightly with a ladle. Add 1/2 cup hot water if you prefer it looser, and simmer for 2 minutes.
    4. For the tempering, heat the ghee in a small pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds until they darken slightly.
    5. Add asafoetida, ginger, green chilli and curry leaves and fry for 30 seconds. If using tomato, add it now and cook for 2 minutes until soft.
    6. Turn off the heat, add the red chilli powder if using, and pour the tempering over the khichdi. Stir and serve hot with more ghee.

    Tips

    • For a sick-day khichdi, skip the chilli and tomato and keep the tempering to ghee, cumin and asafoetida.
    • Khichdi thickens quickly as it cools; always loosen it with hot water before reheating.
    • Add diced carrot, peas or spinach with the rice and dal for a more filling vegetable khichdi.

    Serve with

    Plain curd, papad, pickle and a spoon of ghee.

  • Anda Curry

    Anda curry is the weeknight standby of hostel kitchens, railway canteens and roadside dhabas, and in many homes it is the curry made when there is no time to shop. Every region has its own spin: Bengali dimer dalna adds potatoes, Kerala mutta curry uses coconut, while the north Indian style here is built on onion, tomato and ginger-garlic.

    The eggs are boiled, scored and quickly fried in turmeric and chilli so they develop a golden skin that soaks up the gravy. The masala is cooked down until the oil separates, giving a thick, medium-hot curry with a tangy tomato base and a warm finish of garam masala and kasuri methi.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietEggetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsegg / onion / tomato / ginger-garlic paste

    Ingredients

    For the eggs

    • 6 eggs
    • 1/4 tsp turmeric powder
    • 1/4 tsp red chilli powder
    • 1/4 tsp salt
    • 1 tbsp oil

    For the gravy

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamoms
    • 2 medium onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 3 medium tomatoes, puréed
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 1/2 cups hot water
    • 3/4 tsp garam masala
    • 1 tsp kasuri methi, crushed
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Boil the eggs for 10 minutes, cool in cold water and peel. Make 3-4 shallow slits on each egg.
    2. Heat 1 tbsp oil in a pan on medium heat, add turmeric, chilli powder and salt, then roll the eggs in it for 2-3 minutes until a light golden skin forms. Remove.
    3. In the same pan heat 3 tbsp oil. Add cumin, bay leaf and cardamom and let them sizzle.
    4. Add the onions and fry on medium heat for 8-10 minutes until golden brown.
    5. Add ginger-garlic paste and green chillies and fry for 1 minute. Add the tomato purée, turmeric, chilli, coriander and cumin powders and salt.
    6. Cook on medium heat for 8-10 minutes, stirring, until the masala thickens and the oil separates at the edges.
    7. Pour in the hot water and bring to a boil. Add the eggs and simmer on low heat for 5-6 minutes until the gravy reaches the desired thickness.
    8. Stir in garam masala and kasuri methi, garnish with coriander and serve.

    Tips

    • Slitting and frying the eggs helps the gravy flavour reach the inside instead of sliding off the white.
    • Add 2 boiled, halved potatoes along with the eggs for a heartier curry.
    • For a creamier finish, stir in 2 tbsp beaten curd off the heat before adding the water.

    Serve with

    Plain rice, jeera rice or hot phulkas, with sliced onion.