Shilpi Kitchen - Best Indian Food Recipes

Every sip of warm and healthy vegetable soup is a divine experience during cold winter days. The simple yet flavorful soup recipe is not just easy to follow but also customization to bring in your favorite taste with selected veggies. But it also depending on how many veggies you use and how chunky you cut them. It's the easiest way to warm up your kitchen on a cold day and feed yourself and your family in one delicious and healthy bowl. Vegetable Soup A soup is an appetizing and easily digestible preparation made from a variety of foods and generally served as the first course in a main meal. It may be served hot or cold. Soup can be classified as a thin or thick soup. Nutritive Value of Soup The nutritive value of a soup depends on the ingredients used. Clear/thin soups are of value only to stimulate the appetite at the beginning of a meal, while thick/ cream soups are nourishing as well as appetizing. Thin soups have a very low calorie value as compared to thi...

Cuisine- Indian Course- Snack Prep time- 20 minutes Cooking time- 30 minutes Total time- 50 minutes Serving- 12 Pcs.                            Pyaz kachori Ingredients:    Dough :    2 cup maida or 1cup atta and 1cup suji    Oil or ghee: 4-5 Tsp    Salt:1/2-1 Tsp     For filling:    Onion: 1/2 Kg.    Potato: 3-4 medium size (Boiled and Mashed)    Besan: 3 Tbsp(Dry roasted)    Coriander seeds:  1 Tsp (crushed)    Coriander powder: 2 Tsp    Mustard seeds: 1 Tsp    Cumin seeds: 1/2 Tsp    Hing: 1/2 Tsp    Salt: To Taste    Amchur powder: 3 Tsp    Green Chili: 2 (Finely Chopped)    Ginger garlic paste: 1 Tbsp    Red chilli powder: 2 Tsp    Garam masala: 1/2 Tsp    Sugar: 1 Tsp   ...

A sore throat is a very common problem in the monsoons. A sore throat refers to pain, itchiness, or irritation of the throat. Throat pain is the primary symptom of a sore throat. It may get worse when you try to swallow, and you may have difficulty swallowing food and liquids. Flu season often gets with it fever, cold and coughing. The constant itch caused by a sore throat is often agitating, especially if it hinders your productivity at work and home. Here are some home remedies you can follow to get rid of this condition: Gargles : Our grandmother’s favourite cure for any sore throat infection, gargles are the best and most effective way of curing the sore throat.  A glass of lukewarm water with a pinch of salt will help increase the blood flow to the pharyngeal region which will eventually wash off the infection. Warm liquids : Teas such as cinnamon tea, ginger tulsi tea, lemon honey tea or simply a cup of desi masala chai can do wonders for your throat. As the throa...

Weaning Foods Weaning is the process of gradually introducing foods other than breast milk into the child's feeding schedule. The growth rate in infancy being high, breast milk is not enough to meet the child's increasing needs for energy and protein. Milk is a poor source of iron and also provides a small amount of Vitamin C. They are sufficient to meet an infant's need until the three months of age.     It is important to introduce foods rich in iron, vitamin C, energy and protein to the child after completing three months. They are called weaning foods Weaning should be a gradual and slow process so as to make the child adapt to the new foods. The consistency and amount of weaning foods should be slowly modified according to the increasing age of the child. For infants around the age of 4-6 months, liquid supplements are given. These include soups, juices, and animal milk For infants of 6-8 months, semisolid supplements which are well cooked and mashed or...

Rice kheer is a very common pudding made in almost every home of India especially during special occasions like in north- navratri, janmashtami, in south- pongal and in east- chhath puja. For me my favourite version of rice kheer is mango rice kheer.  This has the same taste as the ice cream when it served chill. Mango kheer is a easy to make dessert ready with ripe mango pulp,full cream milk,rice/vermicelli. Mango Kheer Cuisine- Indian Course- Dessert Cooking time- 40-50 minute Serving- 4 Ingredients: 1 litre- full cream 1 cup- mango pulp 1/4 cup- mango pieces 1/4 cup- rice(broken basmati) 5 tablespoon- sugar 1/4 teaspoon- cardamom powder 3/4 cup- mix nuts (almonds,raisin) How to make: Firstly in to the heavy bottom kadahi or in pan pour full cream on high flame until it boil. In a mean time soak rice in to the water.When milk boils reduce flame to low to medium. Pour rice in to the milk and stir continuously until rice cooked and milk reduce to half...

Mango masala papad Cuisine- Indian Course- Snacks Prep time- 10 minutes Assemble time- 5 minutes Total time- 15 minutes Serving- 2 Main ingredients- ripe mango and papad Mango masala papad Ingredients: Ripe mango- 2 Cucumber- 1 Onion- 1(big) Mint leaves- a handful Masala papad- 2 Salt- according to taste Red chilli powder- 1/2 tsp Roasted cumin powder- 1 Tsp Black salt- as per taste Chaat masala- 1/2 tsp How to make Mango Masala Papad: In a large mixing bowl, chopped mango, cucumber, onion, mint leaves. Now mix salt, red chilli powder, roasted cumin powder, black salt and chaat masala with above ingredients into the mixing bowl. Now roast papad on medium flame. and immediately make a shape of Katori with the help of a small bowl. Take one Katori and fill up with mango mixture. Garnished with the mint leaves and served as a side dish or as a chatpata snack.

Cusine- Continental Course- Dessert Prep time- 10 minutes Cooking time- 0 minute Servings- 2 Ingredients: 1 cup- Hung curd or dahi 1 mango- ripe and peeled 1 Tbsp- milk 1 pinch of Cardamom 1-2 tbsp sugar (adjust according to the sweetness of mango) 1/2 mango- chopped finely How to make: Combine all ingredients in a big mixing bowl and mix all ingredients well with the help of whisk or you can also use a blender for mixing. Now add finely chopped mango pieces and mix with the spoon as it increases the taste of mango yogurt. Refrigerate at least 1 hour and serve chilled garnished with tooti-frooti or mint sprigs.

Cuisine- Indian Course- Drink Prep time- 30 minute Serving- 4 glasses Ingredients: Ripe mango(washed)- 2 Raw mango(washed)- 1 Sugar- 150 gm(adjust according the sweetness or sourness of mango) Water- As required How to make: Peel skin of mangoes, chop in to the pieces and discard the seeds. Put the chop pieces into the pressure cooker and 1-1/2 glasses of water. Close the lid and boil it for 4-5 whistles on high flame. After 4-5 whistles turn off the flame and let it cool down completely In a mean time,add sugar and one glass of water in a pan and put it on a high flame until sugar dissolve in to water completely. Wait until sugar syrup and mango pulp cool down completely. Blend mango pulp and sugar syrup in to the blender and blend in to smooth paste. Take out in to the big pot or jug and add water according to your taste. Cover and put it in to the refrigerator for 3-4 hours. Serve chilled with ice cubes. Notes: You can take any ripe mangoes to ma...

Hi Friends, Welcome to the sweet section of Bihari cuisine. There are large variety of sweet delicacies in Bihari cuisine. I mentioned some famous sweets of Bihari cuisine. Khaja - Between Rajgir and Nalanda lies a small place called Silao, which is famous for Khaja – a patty like sweet or salted dish. People of Bihar love to eat khaja especially silao ka khaja. There is a tradition to give Khaja with other sweets to his daughter when she go to their in laws house just after marriage(Bidai). See the complete khaja recipe here. Bihari Sweet - Khaja Tilkut (Til Burfi) - Tilkut is a sweet made in the Indian states of Bihar and Jharkhand. This is also known as "Tilkatri". It is made of pounded 'tila' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya. Malpua- Pua/Malpua is a traditional Bihari  dessert that is relished particularly during Holi. During Holi, my mom also makes delicious malpua for which we wait whole year. I al...

Hi friends, I lived in Delhi but my native place is in Bihar. I have seen a lot of good Bihari recipes cooked by my mother. I want to share those recipes with all of you so that you can also enjoy these yummy and delicious recipes at your home. In all the season, regular food items are rice, roti, achar, chatni, dals and milk products with some variation. Mustard oil and zeera (cumin) or panchforan (literally "five seeds"), namely saunf, sarson, methi, ajwain and mangraeel (Kalaunji) used for "chhounkna"/"Tadka"(tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa , in Bihari food. One of the most remarkable things about this cuisine is "smoked food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing Kadam (a common fruit sweet-sour in taste,...

Cuisine- Indian Course- Anytime Prep time- 35-40 minute Cooking time- 15-20 minute Total time- 55-60 minute Main ingredients -Soya bean chunks Ingredients(1 cup=250 ml) Soya chunks- 1 cup Kasuri Methi-3 tbsp (Dry roasted) Tandoori masala- 1-2tsp Peri-Peri masala- 2-3 tsp Black pepper powder- 1 tsp Salt to taste Butter- 2 tbsp (salted or unsalted) Garlic and green chili paste- 1 tbsp How to prepare Firstly, Boil soya chunks into the hot water. It takes around 4 to 5 minute.Pour it in to the strainer for drain out excess water. You can also use muslin cloth to drain out water.                          Now in a one mixing bowl, take soya chunks, kasuri methi, tandoori and Peri-Peri masala,black pepper powder,salt,garlic and green chili paste and butter and mix all together.                           Rest marinated soya chunks at leas...

Cuisine- International Course- Snack Prep time- 30-40 minute Cooking Time- 20 minute Total time- 55-60 minute Serving-15 smiles Ingredients (1 cup= 250 ml) 1 & 1/2 cup boiled potato (grated) 1/4 cup bread crumbs 2 tbsp corn flour 1/2-1 tsp black pepper powder Salt to taste oil for deep frying How to make In a large mixing bowl take boiled and grated potato.       2. Now add breadcrumbs, corn-flour, black-pepper powder and salt.       3. Mix all ingredients well. Add more breadcrumbs if required and make           soft and non sticky dough.         4. Cover and Refrigerate this dough for at least 30 minutes. This prevent              smiley from breaking in oil and retain its shape.         5. Now take a large ball sized d...

Ingredient- Chickpea(Kabuli chana)-1 cup Bengal Gram(Kala Chana)-1 cup Kidney Bean(rajma)-1/2 cup Onion-1(medium) Red cabbage-1/2 Salad leaf or lettuce leaf Tomato- 1 Red and yellow pepper-1 small each Mushroom- 150 gm Broccoli-7 florets Salt- according to taste Mixed herbs-according to taste Green chili- 2 to 3 Garlic powder- 1 Tsp Black pepper powder- 1/2 Tsp Oregano-according to taste Coriander leaves-handful Apple cider vinegar- 6 ml. How to make Soak all three beans overnight. Boil beans in a pressure cooker till seven whistles In a big mixing bowl add all ingredients and spices along with vinegar and beans. Leave this salad for 10 to 15 minutes so all ingredients mix well with vinegar. Note You can also add other beans like cow pea, soybean, whole green moong or any other whole pulse of your choice Also, add any vegetable of your choice  like beetroot, carrot, red radish, capsicum You can also add paneer to make it more healthy and nutr...

Cusine- Indian Course-Breakfast Prep time-5 to 8 minute Serve- 1 large glass Main Ingredient -Banana and oats Ingredients: Ripe Banana-2 medium size Rolled oats-1/4 cup Milk(room temperature)-1 cup Peanut butter-1Tbsp Raisin and almond(mix)-2tbsp Sugar-optional (you can also make without sugar) How to make In a blender or in a mixing jar, add all ingredients and whisk for 1-2 minute or  until all ingredients mix well Pour into a glass and enjoy with your favourite toppings  You also add some whipping cream to make it more creamy Instead of oats you also add muselli I never add any sugar to this type of shake as it already has natural sweetness of banana and add raisin but if you like you add sugar In summer season you also add yoghurt instead of milk to making it more healthy and refreshing Health benefits of banana and oats Combining oats and banana in your diet especially in breakfast either in form of a shake or in form of porridge gives cal...

Cuisine - Indian Course - Side Dish Prep time - 10 minute Cooking time - 10 minute Serve - 1 bowl Level of cooking - Easy Main Ingredients - Tomato Ingredients: Tomato- 3(medium size) 1 1/2 tbsp oil or ghee 1/4 Tsp - mustard seeds or rai/sarson 1/4 Tsp- cumin seeds 1/4 Tsp-kalonji or nigella seed 1/2 Tsp- fennel seeds or saunf 1/8 Tsp-Hing 1 Tsp- Red chili powder/Dry red chili-1to 2 or finely chopped green chili 1 Tsp- coriander or dhania powder 1/2 Tbsp- sugar or jaggery Salt to taste Fresh coriander leaves Tamatar ki chutney/launji How to make: Wash and finely chopped tomatoes. Heat the oil in a pan and add the mustard seeds,cumin seeds,kalonji,saunf and hing and saute until aroma come out. Add the tomatoes and red chili powder or dry red chili or green chili, mix well and cook on a medium flame for 2 to 3 minutes. Add the dhania powder,salt and 1/4 cup of water and mix well. Add jaggery or sugar and mix well  and cook for another 2 minutes. S...

Cuisine- Gujarati Course -Any Time Prep time- 20 minute Cooking time -25-30 minute Serve- 8-9 thepla Level of cooking -medium Main Ingredients - Methi, Besan and Wheat flour Ingredients Methi or Fenugreek leaves-150gm  (washed and finely chopped) Wheat flour- 1 cup Besan- 1/2 cup Cumin seeds- 1 Tsp Turmeric powder- 1/2 Tsp Red chili powder- 1 Tsp Grated ginger Ginger- garlic paste(optional) Salt to taste Coriander or dhaniya powder- 1/2 Tsp Amchoor powder- 1/2 Tsp Hing- 1/8 Tsp Oil- 1Tsp + for making thepla(you also use ghee) Curd- 3-4 tbsp How To Make Clean, wash and finely chopped methi leaves. In a big bowl, add methi leaves, wheat flour and besan. Now add all masala mention above with oil, ginger and curd and mix all ingredients well together. Knead dough but do not add too much water at a time as methi already consist moist. Rest dough for 10 minutes and make the medium sized ball from the dough. Roll the thepla to a round of about 5...