North India includes the state of Haryana, Punjab, Uttar Pradesh, Rajasthan, Kashmir and Delhi. Here is a collection of popular North Indian vegetarian recipes. We have also popular curries and dishes.
Shahi Paneer Recipe
Paneer Kofta Recipe
Paneer Makhani Recipe
Matar Paneer Recipe
Palak Paneer Recipe
Kadhai Paneer Recipe
Sarson Ka Saag Recipe
Khoya Matar Recipe
Malai Kofta Recipe
Dum Aloo Recipe
Aloo Gobi Recipe
Aloo Palak Recipe
Paneer Taash Kabab Recipe
Methi Aloo Recipe
Punjabi Kadhi Recipe
North Indian cuisine (Hindi: उत्तर भारतीय व्यंजन, Uttar Bharatiya Vyanjan), part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand (Kumaon) and West-Central Uttar Pradesh (Awadh and Braj). This is also major cuisine in the Eastern regions like Eastern Uttar Pradesh (Purvanchal), Bihar and Jharkhand as well as Central regions like Madhya Pradesh and Chhattisgarh.
Everyday meals of people in north zone of India consists of chapati, rice, lentils and vegetables. A large number of people are also very much fond of non-vegetarian food.
Popular Tandoori Food:
tandoori cooking is a north Indian specialty and famous the world over. tandoori chicken, naan, tandoori roti, tandoori kebabs are a hit in most Indian restaurants.
Northern Indian cuisine has the following main schools of cooking: Kashmiri. Punjabi. Rajasthani, Marwari, Gharwal and Pahari, UP, Awadh or Lucknawi.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis. rotis, phulkas, puris and naan.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
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Lamb Stew, Kashmiri Pulao Recipe, Phirun (Kashmiri rice pudding), Modur Pulao (Sweetened Kashmiri rice with coconut), Kashmiri Rice, Carrot Rice Recipe, Brinjal Rice Recipe, Curd Rice Recipe, Jeera Pulao Recipe, Instant Onion Rice Recipe, Kesar Pulao Recipe, Lemon Rice Recipe, Paneer pakora Recipes, Kashmiri Dum Aloo Recipe, Baingan Ka Bharta, Haak Ta Nadeir Ya Vangan, Aalo Baday, Kashmiri paneer, Tamatar Chaman, Bakarkhani, Methi Chaman, Karam Ka Saag, Lotus Stem Pickle, Khatte Baingan,
Walnut Chutney, Shufta, Shier Chay, Sheermal, Roth, Red Kidney Beans with Turnips, Razmah Goagji, Phirni, Nedar and Haaq in Yakni, Nadir Yakhin, Nadier Palak, Nadeir Yakhean, Mushrooms with Fennel and Ginger, Muji Chetein, Muiinja Haaq, Machhali, Lotus Stem with Honey and Chilli, Lotus Root Curry, Lasuni Naan, Khechier, Kashmiri Stir Fry, Kashmiri Spinach, Kashmiri Rajmah,Kashmiri Masala, Kashmiri Kahwa, Kashmiri Chutney, ..................
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More then 400 recipes in all from north india states.
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