All foodies love Indian cuisine. It is impossible not to get obsessed with the hot and spicy entrees that provide your tastebuds with a treat that will them longing for more. From the all famous tasty Tandoori chicken to the delicious Mango Raita dessert, Indian cookery provides its fans with an incredible, yet healthy dining experience .

However, all these traditional, deep, and intriguing flavors can be quite tricky to put together, which is why many expert chefs have found a way to incorporate modern epicurean twists to your favorite meals so that you can make them at home!

Here are some of the ideas you might find quite helpful for your first modern home-cooked Indian dish:

fish-curry-in-ginger-and-coconut-milk-sauce-recipe - 1

FISH CURRY IN COCONUT SAUCE

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch.

  • 1 tablespoon coconut oil
  • 2 inch piece ginger, finely minced or shredded
  • 2 sprigs curry leaves
  • 2 medium sized onions, finely chopped
  • 1 medium sized ripe tomato, finely chopped
  • 5 green chillies, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 500 grams fish filet (I used cat fish today)
  1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
  2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
  3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
  4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
  5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
  6. As you wait for the food to be ready, you can try some of these no deposit bonuses on food themed slots.
  7. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

BAKED VANILLA YOGURT WITH ORANGE GLAZE SAUCE / 5 INGREDIENT RECIPE

Yogurt based desserts are another of India’s most famous and incredibly tasty desserts. If you would like to spoil yourself with something fun, colorful and sweet after dinner, then this is definitely your go-to recipe.

baked-yogurt - 2
  • ½ cup yogurt
  • ½ cup heavy whipping cream (Amul cream works fine)
  • ½ cup condensed milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoon orange marmalade
  1. Take a bowl and add in half a cup each of plain yogurt, heavy cream and condensed milk.
  2. Add in the vanilla extract.
  3. Mix everything well until smooth. Pour it in ramekins and bake in a 120° celsius oven for 15-20 minutes. No need to preheat the oven for this recipe. After 15 minutes, the middle of the ramekins should be jiggly. If its still liquid, bake for a couple of minutes more. Remove from the oven and allow it to cool.
  4. Take 2 tablespoon of orange marmalade or jam of your choice and add in 2 tablespoon of water. Bring it to a simmer until the jam has melted. Allow it to cool a bit and pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

Indian snacks to impress your guests

Break from the usual, predictable collection of snacks, and awe your guests with this selection of these Indian Cuisine snacks for a refreshing change.

Kebabs

Why don’t you try a Northern India Bihari kebab; where you marinate the beef with a seasoned yogurt mixture for several hours before grilling? You could also try the reshmi kebabs or paneer kebab for a vegan choice. You can make a finger-licking platter of all three, then serve it with a suitable dipping sauce.

Chicken tikka

This is another highly loved modern Indian dish where the chicken is marinated in a mix of yogurt and special spices like Garam masala, ginger paste, and coriander, then grilled on skewers.

Samosas

This popular Indian snack is essentially a crispy pastry filled with meat or a nice mix of vegetables. For a vegetarian recipe, you can fill the flour and ghee dough cones with potatoes then deep-fry them.

Bizarre Indian dishes

If you are a foodie with a flair for the peculiar, then India is one place where you can count on for that out-of-the-ordinary culinary experience:

Black rice

While most people are used to the regular, tasty white or fried brown rice, North Bengal, Manipur and Kerala have a favorite, incredibly nutritious dish of black rice.

Phan Pyut

Phan pyut is essentially a collection of potatoes left to rot in the soil, then taken out, treated with a complex mix of spices, then eaten!

Red ant chutney

This incredible dish of red ants is called Chaprah, and is said to be very flavorsome!

Koldil Paro Manghor Jalukia

This interesting dish is made from Pigeons, and banana and potatoes. It is said to have a very exotic and delicious taste.

Healthy = Yes

Indian cuisine has thousands of both modern and unusual snacks, desserts, and main courses to treat yourself and your family to. You get to enjoy the piping hot and spicy deliciousness in just a few minutes, and not compromise on your desire to have a healthy diet.

Kuska-rice-recipe-muslim-style-17 - 3

Recipe for kuska, tamil hotel style kuska rice recipe. Kuska gravy made with homemade chicken stock made from scratch.

Kuska / kushka – The tamil style kuska recipe is usually understood as biryani minus the meat. In many restaurants its often referred as MT-Biryani (empty biryani). This kuska recipe uses homemade chicken stock to flavour the rice. The stock is used for making kuska while the meat is shredded and made into pichi potta kozhi or pepper chicken. I think this is Tamilnadu’s answer to Hainanese chicken and rice. This is one of our regular Sunday lunch favorites.

Here is how to make kuska. Note for vegetarians: This recipe uses chicken stock. For a vegetarian version, you can use vegetable stock and a cup of coconut milk to enhance the taste.

Kuska-rice-recipe-muslim-style-2 - 4

We will need to make chicken stock for this recipe. Use a bigger cooker so there is less spewing from the cooker. If the cooker is small, the stock will ooze out and make a mess. So use at-least a 5 liter cooker. Add the chicken bones in a pressure cooker and add a liter of water. Add in half a teaspoon of turmeric powder and a teaspoon of salt. Cover the pressure cooker and cook on a medium flame for 30 minutes. Cooking for a long time will make the collagen from the bones to release and will make the stock very flavourful. This stock is very nutritious too! After 30 minutes, let the pressure from the cooker settle naturally. Remove the bones from the stock and discard the bones. Set aside. Note: If you cant get chicken bones, boil whole chicken or chicken thighs for 15 minutes in the cooker. Remove the chicken meat and boil the bones again for another 15 minutes in the cooker and proceed with the recipe. The boiled chicken can be shredded and used to make delicious pichi potta kozhi.

Kuska-rice-recipe-muslim-style-6 - 5

Wash and soak the basmati rice in water for at-least 20 minutes to half an hour. You can soak the rice and start with the the prep work.

Kuska-rice-recipe-muslim-style-16 - 6

Kuska Masala Take all the ingredients listed under kuska masala. We will grind it to a paste.

Kuska-rice-recipe-muslim-style-3 - 7

Grind the ingredients in a mixie to a smooth paste. Add little water while grinding. Set aside.

Kuska-rice-recipe-muslim-style-4 - 8

Heat oil and ghee in a pan and add in the kalpasi (stone flower) and the bay leaves.

Kuska-rice-recipe-muslim-style-5 - 9

Add in the sliced onions and saute for five minutes till the onions are soft.

Kuska-rice-recipe-muslim-style-7 - 10

Add in the ground masala and the tomatoes. Add in half a teaspoon of salt. Remember we have also salted the stock. So go easy on the salt. We can adjust the seasoning later if need be. Saute the tomatoes for 5 minutes till the tomatoes are cooked and the mixture is almost dry.

Kuska-rice-recipe-muslim-style-8 - 11

Add in the red chilli powder and the curd. Cook for five minutes. Note: Adjust the quantity of green chillies and red chilli powder according to your taste and spice level.

Kuska-rice-recipe-muslim-style-9 - 12

Add in the stock. Measure the stock and add. We will need four cups of liquid for this recipe.

Kuska-rice-recipe-muslim-style-10 - 13

I had about 3 cups of stock. Add a cup of water and the coriander and mint leaves. Let it all come to a boil. Add in the drained rice.

Kuska-rice-recipe-muslim-style-11 - 14

Cover the pan with a lid and let the rice cook for 10 minutes on medium flame.

Kuska-rice-recipe-muslim-style-12 - 15

Stir once in a while.

Kuska-rice-recipe-muslim-style-13 - 16

After about 10 minutes, the rice would be cooked about seventy five to eighty percent.

Kuska-rice-recipe-muslim-style-14 - 17

At this stage add in the ghee and put the kuska rice in dum. Dum: Heat a dosa tawa on medium low flame and place the kuska pan on top of the dosa tawa. Let the kuska be on dum for 15 minutes. After 15 minutes, remove the pan and let it rest for atleast 20 minutes before serving the kuska.

Kuska is ready after the rest. Serve the kuska with boiled egg, raita and salna.

Kuska-rice-recipe-muslim-style-1 - 18

For the stock

  • 500 grams chicken bones
  • 1 liter water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder

For the masala paste

  • 10 cloves garlic
  • 1 inch piece ginger
  • 4 - 5 green chillies
  • 4 cloves
  • 2 cardamom
  • half inch piece cinnamon
  • 1 teaspoon fennel seeds (sombu)

Other Ingredients

  • 2 cups Basmati rice ( 500 ml)
  • 2 tablespoon peanut oil
  • 3 tablespoon ghee
  • a big pinch of kalpasi
  • 2 bay leaves
  • 2 cups sliced onions
  • 2 tomatoes, chopped
  • 1/2 teaspoon salt (adjust seasoning later if need be)
  • 1 teaspoon red chilli powder
  • 1/4 cup curd
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 2 tablespoon ghee for dum
  1. Add the chicken bones in a pressure cooker and add a liter of water. Add in half a teaspoon of turmeric powder and a teaspoon of salt. Cover the pressure cooker and cook on a medium flame for 30 minutes. After 30 minutes, let the pressure from the cooker settle naturally. Remove the bones from the stock and discard the bones. Set aside.
  2. Wash and soak the basmati rice in water for at-least 20 minutes to half an hour. You can soak the rice and start with the the prep work.
  3. Grind the ingredients in a mixie to a smooth paste. Add little water while grinding. Set aside.
  4. Heat oil and ghee in a pan and add in the kalpasi (stone flower) and the bay leaves.
  5. Add in the sliced onions and saute for five minutes till the onions are soft.
  6. Add in the ground masala and the tomatoes. Add in half a teaspoon of salt.
  7. Saute the tomatoes for 5 minutes till the tomatoes are cooked and the mixture is almost dry.
  8. Add in the red chilli powder and the curd. Cook for five minutes.
  9. Add in the stock. Measure the stock and add. We will need four cups of liquid for this recipe.
  10. I had about 3 cups of stock. Add a cup of water and the coriander and mint leaves. Let it all come to a boil. Add in the drained rice.
  11. Cover the pan with a lid and let the rice cook for 10 minutes on medium flame. Stir once in a while.
  12. After about 10 minutes, the rice would be cooked about seventy five to eighty percent.
  13. At this stage add in the ghee and put the kuska rice in dum.
  14. Dum: Heat a dosa tawa on medium low flame and place the kuska pan on top of the dosa tawa. Let the kuska be on dum for 15 minutes. After 15 minutes, remove the pan and let it rest for atleast 20 minutes before serving the kuska.
  15. Kuska is ready after the rest. Serve the kuska with boiled egg, raita and salna.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Main
  • Cuisine: Tamilnadu