Quick Indian Recipes For Dinner
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There is a huge variety of in Indian cuisine. It encompasses a variety of traditional and regional cuisines. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies. Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. Indian food recipes are extremely delighting. One can experience all kinds of taste in such recipes. So here are some quick recipes for dinner that are simply delicious.

Dal Makhni

Ingredients:

2 cups sabut urad dal

8 cups water

2 Tbsp salt

1 Tbsp ginger, finely sliced

2 Tbsp butter

1 Tbsp oil

2 tsp shahi jeera(Cumin)

1 tsp kasoori meethi(dried fenugreek)

2 cups tomato puree

1 tsp chilli powder

1 tsp sugar

1.5 cups cream

Green chilies, for garnishing

Method:

1. Heat oil and add the cloves, cardamoms and cinnamon till it's nice and fragrant. Now add onion paste and cook well.

2. Add ginger, garlic and green chilli paste and saute. Now add yogurt.

3. Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli.

4. Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water.

5. Seal the pan with foil and put a lid on top. Reduce flame to low and let it simmer for 15 minutes.

6. Now open it and cook further if you like to dry it up. Garnish the dal with coriander and slit chilies.

Serve this delicious dal with jeera rice or parathas. It is simply divine.

10 Minute Instant Buttermilk Curry

Ingredients:

2 cups Curd/Buttermilk

1 tbsp Rice flour (or Gram flour)

¼ tsp Turmeric powder

Salt to taste

1 small ginger

1 green chilli

Some coriander sprig

2 tsp oil

1tsp mustard seeds

¼ tsp fenugreek seeds

¼ tsp cumin seeds

2 dry red chillies

A pinch of asafetida

Few curry leaves

Method:

1. Beat the curd together with little water, salt, turmeric powder, rice flour (or besan gram flour) till it is smooth and creamy.

2. Finely chop a piece of ginger, coriander and green chilli.

3. Heat oil in a deep pan. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, asafetida and curry leaves.

4. Add the finely chopped ginger, green chili and coriander and saute for a minute.

5. Now reduce the flame to the lowest setting. Add the whisked buttermilk.

6. Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Be careful to not let it boil, otherwise the curd will curdle. Switch off the stove.

Transfer the curry in a bowl and serve this mouth watering curry with steamed rice.

There is no doubt that all the Indian food recipes are extremely tasty and lip smacking. So here are two extremely quick recipes for dinner which can be prepared within minutes. Do try them and enjoy with your family.


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