Best Indian Main Course Dishes

Lunch and dinner are our main course meals. Although, dinner can be kept light but breakfast and lunch should always be proper. In this article, I am sharing some main course recipes.

Both North Indian and South Indian recipes are included in this article.

  • Chole: This is a Punjabi Chole masala recipe which is spicy, tasty and flavorful. Chole are perfect with naan, pooris, rotis and rice.punjabi-chole-recipe23
  • Tiffin SambarThis recipe of hotel style tiffin sambar goes well with medu vada, dosa and idli. There are many variations of sambar that you can try.

hotel-style-tiffin-sambar-recipe20

  • Punjabi Kadhi: Kadhi Pakora is a popular recipe of North India. These are fried pakoras in a yogurt sauce that is creamy and sour. There are many variations of kadhi that are available in different regions of India.punjabi-kadhi-pakora
  • Paneer MakhaniDeliciously cooked cottage cheese in tomatoes and cream sauce. Light spice is added to it with little sweetness and tang.paneer-makhani-recipe17
  • Chana Dal: This is a Punjabi style chana dal which is flavored with onions, spices and tomatoes. Dal is best served with rice/rotis. They are a staple food of North India.chana-dal-recipe25
  • Kadai MushroomMushrooms prepared in a spicy onion-tomato gravy. You must also try mushroom curry and Restaurant Style Kadai Mushroom.kadai-mushroom-gravy-recipe20
  • Gobi Masala: This is a delicious, creamy and light spicy gobi masala made in restaurant style. The same recipe can be prepared with different veggies. Some recipes similar to this include matar masala and capsicum masala. These go well with naan, rotis, tandoori rotis or rice.gobi-masala-recipe17
  • Veg Biryani in Pressure Cooker: This is a very easy recipe of veg biryani. No previous cooking of vegetables and rice are required. For an authentic dum cooked biryani, try this hyderabadi veg biryani. Some other popular recipes of rice are veg fried rice and veg pulao.vegetable-biryani
  • Veg SaguA curry that is creamy, spicy and coconut based. It is prepared with mix veggies. This goes well with neer dosa, set dosa, parathas, pooris, chapatis etc. You must also try Kerala Style Veg Stewveg-saguside-dish-for-roti.1024x1024-1
  • Paneer MasalaThis is a delicious and rich paneer curry prepared with onion-tomato-cashew base. Some other popular paneer recipes include paneer butter masala and palak paneer.53519872

10 Great Indian Breakfast Recipes

Breakfast is the most important meal of a person. But sometimes we tend to skip it due to shortage of time. But it is better not to skip this healthy meal.

Each state of India has its unique cuisine and that is the reason why breakfast recipes vary with each state. In this post, we share with you top recipes for breakfast that are popular with readers. Here are top 10 recipes for breakfast:-

  • Rava Upma: Upma is a traditional South Indian dish that is made from rava. The other names of rava are sooji in Hindi and cream of wheat in English. Upma is normally served with lime slices, lime pickle and coconut chutney. There are many kinds of upma including oats upma, bread upma and tomato upma.

e4787176-db55-4a78-a7e3-99922feaaa61-dsc_0038

rava-dosa-breakfast

 

  • Idli: Idli is a traditional breakfast that is prepared in every household of India. Idli is available in many variants including rava idli, poha idli, oats idli and ragi idli. Idli is normally served with sambar and chutney.

 

SAMSUNG TECHWIN DIGIMAX-230

  • Aloo Paratha: Aloo paratha is a popular breakfast of India. It is a whole wheat bread filled with potato stuffing. The most famous of all the paratha recipes is aloo paratha. You can also try onion paratha, paneer paratha, dhaba style aloo paratha and methi thepla. Parathas are best served with curd, pickle or butter.

aloo_paratha1

  • Poha: This is a popular dish for breakfast that is made with beaten or flattened rice. Its an easy, quick and healthy dish.

aloo-poha-recipe21

  • Appam: Appam is a very popular dish of South India. It is very easy to make. As yeast is used, the batter should not be fermented too long. The dish is best served with coconut milk and coconut stew.

appam-recipe

  • Pongal: This is a popular breakfast of South India prepared with yellow moong and rice. There are many variations of this recipe. Many times, we also add grated coconut. You can also add chopped vegetables resulting in mix veg pongal.

27fr_food6_pongal_640918g

  • Misal Pav : This is a popular breakfast of Maharashtra made with Usal. It is topped with tomatoes, onions, farsan and lemon juice. It is served with pav.

misalpav2

  • Veg Grilled Sandwich: This vegetable sandwich is spiced with cilantro and is perfectly grilled. Sandwiches are quick and easy to make. You can use whole wheat bread if you are conscious about health.

recipe_tuscan_grilled_cheese

  • Besan Cheela: This is a delicious pancake that is made with spices, herbs and gram flour. You can add grated vegetables to increase the nutrition of the dish. Try the Oats Cheela and Rava Chila recipe.

besan_puda_dosa1

Pulses: Important Part Of Healthy Meal

year_of_pulses

Photo Courtesy: Food Tank

Pulses have important place in an Indian meal, either in South India or in North India; in states from Western India or in East Indian states. These are included in main meals as yummy dishes like Dal Makhani or just Plain Dal with Tadka, Sambhar or Chole etc.

Chole

Chole

Pulses are an important ingredient of some special preparations like Puran Poli, Dahi Vada and many others. Pulses are cooked as whole, split, husked or washed. They can be used in a variety of ways in soups, curries, salads, snacks and desserts. Soaking of pulses is advisable before cooking to reduce cooking time.

Dahi Vada

Dahi Vada

For those who are vegetarian, Pulses are vital as an important source of proteins. These are good source of thiamine, riboflavin and niacin (all vitamin B). Also supply carbohydrates, calcium, carotene, iron and potassium. Whole pulses and split dal with skin provide good quantity of fiber. Skin also prevents loss of water soluble nutrients. Nutritive value and digestibility of pulses can be increased by sprouting or fermenting them. There is an appreciable increase of the B vitamins, iron and also vitamin C after sprouting of pulses. Fermentation also increases the content of the vitamin B like in Idli, Dosa and Dhokla.

Dosa

Dosa

As pulses are good source of protein and low in carbohydrate, hence are good options to substitute part of total cereals, to provide balanced calories to a patient of Diabetes or for those who need to control intake of calories. But total protein content has to be kept in mind, not to overload kidneys. Some pulses constitute soluble fiber like Rajma. Soluble fiber helps to control cholesterol in blood. These are useful for conditions like- high cholesterol, hypertension and high blood pressure.

We will now discuss about preparation of Rajma Curry.

 

Rajmah Curry

Rajma Curry

Rajma Curry

 

Serves -1                      Portion size – 1bowl

Ingredients

Rajmah – 40 g dry or 80 g soaked

Water – 1:4 by volume

Salt -1/2 t

Hing(Asafoetida) -1 pinch

Red chili powder – 1/8 t

Garam masala (Ground Spices) powder -1/8 t

Garlic – 2 cloves

Onion – 40 g

Oil – 1T

Turmeric powder – 1/8 t

Coriander powder -1/4 t

Tomato -50 g

Curd – 1 t

Coriander leaves – 1 sprig

Method-

Pick and wash rajmah, soak overnight. Drain and make 2 c of water, if required, by adding additional water. Pressure cook with water, salt and hing for 20 minutes on low heat after first whistle. Let it cool and drain the rajmah, reserve the stock. Make a paste of onion, ginger and garlic, fry it in heated oil until golden brown. Add chili powder, coriander powder and turmeric powder, fry for two minutes. Add garam masala pd and paste of tomatoes. Fry until it leaves sides of the pan, add beaten curd. Fry again till the curd is absorbed in masala. Add the drained rajmah and fry for another five minutes. Add reserved stock and cook for five minutes after it starts boiling. Serve hot garnished with chopped coriander leaves either with rice or chapati.

Nutritive Value:

Calories -268,

Protein – 10.5 g

Fat -11 g

Carbohydrate – 31.8 g

Fiber – 3.7 g

Calcium -162 mg

Iron – 2.6 mg

Carotene – 193 micro g

Vitamins B

Sodium and Potassium.

Dosa: A Staple Food of South India

Photo Courtesy: ndtv

Photo Courtesy: ndtv

Listed on the World’s 50 most Delicious Foods, Dosa is a fermented crepe. It is made of rice batter & black lentils. Dosa originated in South India and is a major food in Tamil Nadu, Karnataka, Telangana, Kerala & Andhra Pradesh. Although, it is a popular dish in other states of India too. It has also made its presence in other countries like Mauritius, Sri Lanka, Nepal, Myanmar, Singapore & Malaysia.

 

History of Dosa

Photo Courtesy: gosvalayurmed

Photo Courtesy: gosvalayurmed

Dosa represents South Indian food. Its exact place of origin is a matter of discussion. But, according to K.T. Achaya, a food historian, dosa has its origins in ancient Tamil country in 1st century AD. According to the researcher P. Thankappan Nair, dosa has its source in the Udipi town of Karnataka. It may also be due to the dish’s connection with Udupi restaurants that dosa’s origins are linked to Udipi.

The original dosa of Tamil was thicker and softer. The dosa which is popular nowadays is crispier and thinner and it was first made in Karnataka.

 

Variations of Dosa

Photo Courtesy: 8elementssd

Photo Courtesy: 8elementssd

There are many variations of Dosa. Some of them are listed below:-

Masala Dosa(click on the link to know more)
• Mini soya dosa
• Pesarattu
• Light white dosa
• Mysore Masala Dosa
• Onion Rava Dosa
• Ragi Wheat Dosa
Rava Dosa(click on the link to know more)
Benne Dosa(click on the link to know more)
Neer Dosa(click on the link to know more)

 

Nutritional Value

Dosa is a perfect breakfast dish and a street food. It is high in carbohydrates and has no saturated fats or sugar. As its ingredients include urad dal (Vigna mungo) and rice, it is also rich in protein. Due to the fermentation process involved in its preparation, it has increased content of Vitamin C and Vitamin B. Dosa should be avoided by diabetics as they have high glycemic index. They contain low calorie but high fat.

 

How to Serve?

Photo Courtesy: crosscountrexchange

Photo Courtesy: crosscountrexchange

To make it a complete meal, dosa is often stuffed with vegetables and sauces. Normally, there is a vegetarian side dish that is served with dosa. Common side dishes include:-

• Sambar
• Chutney(Most commonly: Coconut chutney)
• Dry Chutney
• Pickles

 

How to Prepare?

For a quick and easy recipe of some popular dosas click on one of the following links:-

Simple Dosa
Masala Dosa
Rava Dosa
Onion Rava Dosa
Neer Dosa
Pesarattu
Mini Soya Dosa
Mysore Masala Dosa