8 Traditional Recipes From The North India
we Indians love to eat different variations of foods. All the regions have their own traditional recipes for food items that are popular all over.
India is a country of diverse cultural traditions and food habits. It varies from North to South and from East to West. The northern part of India includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Chattisgarh, and Madhya Pradesh. And we Indians love to eat different variations of foods. All the regions have their own traditional recipes for food items that are popular all over. In the North, we eat different varieties of non-veg items such as chicken, mutton, and also many veg items such as dal, paneer, and many more. We prepare these items with a lot of spices. Spice is the main ingredient in the North Indian cuisine. Here in this contest, we will have a look at the various traditional food items of the Northern Region our country India.
Here Are 8 Yummy Traditional Recipes From The North India.
BUTTER CHICKEN
BUTTER CHICKEN
Butter chicken is known as chicken makhani, where chicken is grilled and mixed with lots of spices. This is one of the traditional food items from the North India which can be combined with various bread items.
Ingredients
- 200 grams chicken
- 3 tablespoon red chili powder
- 2 tablespoon ginger paste
- 1 tablespoon cardamom powder
- 1 tablespoon honey
- 1 tablespoon cream
- 2 medium sized tomatoes chopped
- 2 tablespoon garlic paste
- 2 tablespoon lemon juice
- half cup curd
- 1 tablespoon garam masala powder
- 2 tablespoon kasoori methi
- 2 tablespoon mustard oil
- 2 tablespoon butter
- 2 cloves
- 2 cardamom
- 1 small cinnamon stick
- salt as per taste
Instructions
- All we need to do at first is take a bowl and put the chicken then add 2 tablespoons of red chili powder,1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 2 tablespoons of lemon juice, the full curd, 1 tablespoon of salt, 1 tablespoon of garam masala, 1 tablespoon of Kasuri methi and 2 spoons of oil.
- Mix them properly and keep them in freeze for marination for about 1 hour.
- After 1 hour put the marinated chicken in the oven for about 30 minutes. So that it gets roasted.
- Now heat a pan in the oven and add the rest of the oil to it.
- Next, add the butter and let it melt.
- Now add the cloves, cardamom, cinnamon, ginger paste, garlic paste and tomatoes.
- Stir them firmly till the tomatoes get soft.
- Now add the red chilli powder, 1 tablespoon of Kasuri methi, honey and the roasted chicken, and mix them well.
- Now add the cardamom powder and the cream on top. Our delicious chicken recipe is ready to serve.
MUTTON ROGAN JOSH (TRADITIONAL RECIPES)
MUTTON ROGAN JOSH
This recipe of Mutton belongs to Kashmiri Cuisine.
Ingredients
- 500 grams mutton
- 2 tablespoon salt
- 1 tablespoon garlic paste
- 5 tablespoon ghee
- 4 cloves
- 4 cardamom
- 2 tablespoon turmeric powder
- 2 tablespoon onion paste
- 2 tablespoon red chili powder
- 1 tablespoon black pepper powder
- 1 tablespoon saffron mix
- 1 cup cockscomb dry flower mixed in water
Instructions
- Put the meat in a pot and add water to it and set it to boil.
- Remove the scum from the water and keep it clear.
- When the meat is half boiled add the garlic and salt. Let it boil for 5 minutes.
- After 5 minutes take out the meat from the water and also strain the water into another pot.
- Now again set the water in the pot to boil and also add the meat to it.
- On the other hand, heat a pan and add the ghee to it and add the cloves, cardamon, and onion, and saute them.
- Saute the onions till they turn golden brown.
- Then add these sauteed onions to the boiled meat pot.
- Next, add all the other spices and set to boil till the meats get soft.
- When the meat becomes soft. Stir the mixture and let the gravy thickens a little.
- Add some pepper powder from the top. And our hot delicious mutton Rogan Josh is ready to serve.
Notes
- Use a pressure cooker to boil the meat very fast.
- For the red color of rogan josh use Kashmiri red chili powder.
CHOLE BHATURE
CHOLE
Chole is an Indian recipe that can be eaten with bhaturas and also many more bread items.
Ingredients
- 1 cup chickpeas boiled
- 1 inch cinnamon
- 2 pieces cloves
- 2 pieces cardamom
- 1 piece bay leaf
- half cup onions chopped
- 1 teaspoon green chili chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon onion paste
- half cup tomato chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chole masala powder
- 1 teaspoon garam masala powder
- 1 tablespoon salt
- 1 teaspoon kasuri methi
- 2 tablespoon coriander leaves chopped
- 2 tablespoon oil
- 1 tablespoon butter
Instructions
- Put oil in a pan. When the oil heats up add the butter to it.
- Next, add the cinnamon stick, cardamom, cloves, and bay leaf.
- Let the crackle for 5 seconds.
- Then add the onions to it.
- Fry the onions till the color changes to golden brown.
- Next add the chopped green chili, ginger paste, garlic paste, and the onion paste to it.
- Mix them very nicely and stir them for 5 minutes on low flame.
- Next, add tomatoes and cook them very nicely.
- Now take a small bowl and add salt, turmeric, red chili powder, cumin powder, cardamom powder, chole masala powder, and garam masala. Mix them together and add one-fourth cup of water to it and make a smooth paste.
- Now add the masala paste to the pan and stir them nicely and cook till the oil separates from the masala,
- Now add the boiled chole to the pan.
- Mix them nicely.
- Add 1 cup of water to it.
- Stir them and let them simmer for about 5 minutes on low flame.
- Add some more water if needed to maintain the consistency.
- Now add the kasuri methi and coriander leaves,
- Now cover the lid of the pan and let them simmer for about 10 minutes on low flame.
- Our yummy chola is ready to be served.
Notes
- Before boiling the chickpeas rinse them in water overnight or for 8 hours.
- After that pressure cook them for 6 whistles.
- You can add dried amla or a tea bag to the pressure cooker with the chickpeas and water for pressure cooking the chickpeas.Â
- For making cholla masala you will need 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1 black cardamom, 2 green cardamom, 1 bay leaf, 3 cloves, 1-inch cinnamon stick, and 5 peppercorns. Dry roast them and then put them in the blender with 1 teaspoon of dried pomegranate seeds. blend them to powder.Â
- You can also use ready-to-use chola masala powder from the market.
- For making the chola more yummy you can add 1 teaspoon of dried mango powder to the chola at the last while cooking.
Now the Recipe For Bhature.
BHATURE
Bhaturas are mainly eaten with chole.
Ingredients
- 1 cup maida
- 1 tablespoon semolina
- 2 tablespoons curd
- 1 teaspoon sugar
- 1 teaspoon salt
- half teaspoon baking soda
- oil
Instructions
- Take a bowl and add all the ingredients to it.
- Mix them well.
- Add 2 tablespoons of oil to the mixture.
- Mix them well with your hand.
- Add water in small quantities and knead the mixture to make a smooth and soft dough.
- Now cover the dough with a damp cloth for about 4 to 5 hours.
- After 5 hours cut small balls of equal size from the smooth dough,
- Next, take a ball and roll them in the shape of a puri.
- If needed grease the puri with oil or maida.
- Repeat the same process for all the other small balls left.
- Now heat oil in a wok. The oil added must be for deep frying.
- When the oil gets heated up put the rolled balls into the oil and gently fry them by pressing on each side.
- Fry them on both sides till golden brown.
- Take the bhaturas out of the oil and place them in a kitchen towel so that the excess oil gets soaked.
- Our yummy hot crispy Bhaturas are ready to be served.
Notes
- While rolling the bhaturas we must take care that they are neither too thick nor too thin.
- For frying the bhaturas the oil must be excessively hot.
VEG BIRIYANI
VEG BIRIYANI
Biryani is love to all. So this is a yummy recipe for all the Vegetarian lovers.
Ingredients
- 2 cups basmati rice
- 1 tablespoon salt
- half cup oil
- 2 tablespoon milk
- 10 strands saffron
- 1 inch cinnamon
- 2 bay leaf
- 4 green cardamom
- 4 cloves
- 1 cup onions sliced
- 2 green chili chopped
- 1 tablespoon ginger and garlic paste
- 1 cup tomatoes chopped
- half cup cauliflower florets
- half cup peas
- half cup carrots chopped
- half cup potatoes cubed
- half cup coriander leaves chopped
- half cup mint leaves chopped
- 2 tablespoon chili powder
- 2 tablspoon coriander powder
- 2 tablespoon garam masala powder
- 2 tablespoon biriyani masala powder
- half cup curd
- 2 tablespoon ghee
Instructions
- Wash the rice and soak them in water for 30 minutes.
- Boil water in a wok and add half teaspoon salt, 2 tablespoon oil and rice.
- Cook them 80 per cent.
- Now boil the milk and keep them in a bowl and add the saffron strands to it.
- Our saffron milk is prepared.
- Now take a big wok and add oil to it.
- Next, add the cinnamon, cardamom, cloves, and bay leaf.
- Stir them for 30 seconds.
- Now add the onions and fry them for 5 minutes on low flame till the colour turns golden brown.
- Now add the ginger garlic paste and saute them for 2 minutes.
- Now add the vegetables one by one and cook them nicely till they get soft.
- Now add salt, coriander powder, red chili powder, garam masala, and biriyani masala.
- Mix them very well and cook them for 5 minutes on low flame.
- Now add the curd and mix them nicely.
- Now add the half-cooked rice on top of the vegetables.
- Layer them by adding saffron milk on top of the rice.
- Add the ghee, mint leaves, and coriander leaves.
- Cover the lid and place them for dum for about 20 minutes.
- After 20 minutes our veg biriyani is ready to be serve hot.
RAJMA CHAWAL
RAJMA CHAWAL
This is one of te traditinal and stable food from the north India. This recipe is so much yummy and deliciouys,
Ingredients
- half cup rajma
- 1 cup rice
- 1 tablespoon oil
- 1 teaspoon asafoetida
- half cup onions
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- half cup tomatoes chopped
- 1 teaspoon green chili chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon salt
- 1 pinch sugar
- 2 tablespoons coriander leaves chopped
Instructions
- Take a pressure cooker and oil to it.
- Add the asafoetida and onions to it.
- Stir them till the color turns golden brown.
- Next, add the ginger and garlic paste.
- Stir the whole nicely.
- Now add the sale, turmeric powder, red chili powder, cumin powder, and coriander powder.
- Mix the whole spices very nicely.
- Now add the rajma and the rice to the cooker.
- Stir them a while.
- Now add 1 cup of water and cover the lid to cook for 4 whistles.
- After that open the lid and add the chopped coriander leaves,
- Stir the whole very nicely and our yummy rajma chawal is ready to be served.
Notes
- Always soak the rajma overnight with water for getting better results.
- You can also add some chaat masala to the spices.
ALOO PARATHA
ALOO PARATHA
Aloo paratha is one of the yummy dish that you can have for your breakfast. This delicious recipe also comes from the North Indian Cuisine.
Ingredients
- half cup flour
- 2 tablespoons ghee
- half cup boiled potato
- 1 tablespoon oil
- 1 teaspoon cumin seed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon green chili chopped
- half cup onions
- 1 teaspoon chaat masala
- 1 teaspoon salt
- 1 tablespoon coriander leaves.
Instructions
- Add the wheat flour in a bowl and required quantity of water.
- Knead the dough nicely and smoothly.
- Next, heat oil in a pan and add the cumin seeds.
- Let them crackle.
- Now add the onions chopped.
- Fry them till the color turns translucent.
- Now add the boiled potatoes to the pan by smashing them.
- Next, add salt, turmeric powder, red chili powder, cumin powder, coriander powder, and green chili.
- Stir and mix the whole very nicely.
- Now add the coriander leaves.
- Mix all the ingredients very nicely in the pan and cook them for 5 minutes on low flame.
- Now roll the dough to small balls.
- Now put the stuffing of the potato inside the balls and spin them to the shape of paratha.
- Next, Heat a tawa and add the paratha to it.
- brush the ghee to the paratha and fry them both the sides.
- Our yummy Paratha is ready to be served.
PANEER TIKKA
PANEER TIKKA
This one the popular snacks recipes
Ingredients
- 1 cup paneer cubes
- 1 medium onion cut in cubes
- 1 medium capsicum cut in cubes
- 2 tablespoons curd
- 1 teaspoon red chili powder
- 1 teaspoon ginger paste`
- 1 teaspoon garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoons chat masala powder
- 2 tablespoons butter.
Instructions
- Take a bowl and add the paneer, yogurt, ginger paste, garlic paste, coriander powder, garam masala, red chili powder, salt, lime juice, paneer, a few onions, and a few capsicums and coat them properly.
- Cover the bowl and keep it aside for marination for about 30 minutes.
- Now take a grill pan and grill the marinated paneer,onions, and capsicum till the paneer turns brown.
- Our yummy paneer tikka is ready to be served
MALAI KOPTA (TRADITIONAL RECIPES)
MALAI KOPTA
These are yummy vegetable recipes that you can be combined with other dishes.
Ingredients
- half cup paneer crumbled
- half cup boiled potato
- 1 tablespoon corn starch
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 1 teaspoon garam masala
- 10 cashews chopped
- half cup onions
- half cup tomatoes
- oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 4 tablespoon cream
- 1 teaspoon sugar
- 1 teaspoon kasuri methi
Instructions
- Take a bowl and add the potatoes, paneer and corn starch together.
- Mix them nicely and make round balls of them.
- Heat oil in a pan and deep fry the balls.
- Now heat oil in another pan and add the bay leaf.
- Add onions, tomatoes, ginger paste and all the other spices.
- Mix them together very well.
- Add the cream and the balls.
- Mix them together very well and our recipe is ready to be served.
I know here all of you will like these recipes from the Cusines of North India as they are the most delicious and spicy ones. You can serve these recipes with any rice items or bread items. In fact you will need no other combination of food with rajma chawal, chole bhature and also aloo paratha. Just you will need some salads and pickles with these 3 items. Just make these recipes and serve to your family members during there breakfast, lunch or dinner, as the recipes contains all the combinations of meals.
