Bored with your regular old burgers and fries? Salivating over that Indian butter chicken curry you had at that new Indian restaurant that recently opened in the town? Well, you don’t have to because you can make those flavourful dishes on your own. It’s a popular fact that Indian cuisine has a variety of cuisine to offer due to their vast population and different regions. Butter chicken, chicken tikka masala or mango lassi may be in your current favourites but don’t you wish you could explore more of Indian food and make some on your own? To help you discover more of Indian food and delight you with those explosive flavours, we have curated three recipes that represent the flavours of different regions. From vegetarian to pescatarian to non vegetarian, there’s something for everyone!

Easy Kadai Paneer

Ingredients:

• 5 kashmiri red chilies, deseeded and broken
• 1 ½ tablespoons coriander seeds
• ½ cup water or add as required
• ½ teaspoon Garam Masala
• Paneer aka Cottage Cheese (250gms), cubed
• Lemon wedge (optional, for serving)
• 1 teaspoon Kasuri methi – crushed (dried fenugreek leaves)
• 2 tablespoons chopped coriander leaves (cilantro leaves)
• 1 inch ginger, julienned
• ½ teaspoon salt
• 3 tablespoons oil
• ½ cup finely onions (1 medium-sized), chopped
• 2 teaspoons ginger-garlic paste
• 3 cups finely tomatoes, chopped (5 6 medium-sized)
• 1 cup thinly sliced capsicum or 1 large bell pepper
• 2 green chilies, slit
• Thinly sliced onions (optional, for serving)

Preparation:

1. Put the red chilies and coriander seeds in a mortar and pestle, a spice grinder, or a mixer grinder. Set aside after grinding to a fine or semi-fine powder.
2. Heat the oil in a frying pan, wok or kadai. Add the chopped onions and cook until they become transparent.
3. Add the ginger-garlic paste after that. Saute till the raw ginger-garlic smell is gone. Add the tomatoes now, cut fine. For 3 to 4 minutes, sauté the tomatoes.
4. Next, mix the tomatoes with the ground kadai masala. Cook the tomatoes until the mixture turns into a paste and begins to release oil. The mixture will also appear glistening, and oil will be released from the sides.
5. Add the julienned capsicum now. The capsicum should be sautéed for three to four minutes. Add water and green chilies after that.
6. Stir thoroughly and heat until the capsicum is half done. Mix in the garam masala powder and salt. Stir the mixture thoroughly.
7. After that, add the paneer cubes and mix them gently with the masala foundation that has been sautéed.
8. Add the coriander leaves, ginger julienne, and crushed fenugreek leaves last. Give it a light stir and voila!
9. Serve warm or hot kadai paneer with naan, paratha, or roti, three types of Indian flatbreads. It can also be served with soft bread.
10. Don't forget to serve with lemon wedges and thinly sliced onions on the side.

Bengali Style Doi Maach

Ingredients:

• 1 kg Rohu fish/ Catla fish or any freshwater fish (cut into pieces, washed)
• ¾ teaspoon red chili powder (for marination)
• Pinch of salt (for marination)
• 2 teaspoon Mustard oil (for marination)
• ½ teaspoon turmeric powder (for marination)
• 1 Bay leaf
• ½ inch cinnamon stick/cassia/dalchini
• 4 cloves
• 2 tablespoon mustard oil (for the curry)
• 4 green cardamoms
• ½ teaspoon Cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons ginger garlic paste
• 1 onion, ground to paste
• ½ kg Curd (whisked)
• Pinch of salt (as per taste)
• Fresh coriander leaves (to garnish, optional)

Preparation:

1. Transfer the fish pieces to a bowl and season with salt, turmeric, chilli powder, and a teaspoon of mustard oil to help the spices bind to the fish. Gently rub the fish with the spices. Let it marinate for 15 minutes while covered.
2. In a separate bowl, mix the curd thoroughly and then add the red chilli powder and turmeric. Set aside.
3. Add the two tablespoons of mustard oil to a medium-sized frying pan that has been heated till hot. To remove the majority of the oil's pungency, heat it thoroughly until it smokes.
4. Add the marinated fish pieces once it's heated and cook for a few minutes on each side until the edges are golden brown and the color is vibrant. Transfer the fish to a plate and set aside after it is brown and ¾ done.
5. Reheat the same pan with the fragrant fishy mustard oil. Once the oil is heated, add the cumin seeds, bay leaf, and entire spices. Sauté over medium heat until they are aromatic and have changed color.
6. Next, add the onion paste and cook until it turns a light golden brown. Next, add the ginger and garlic paste and cook the aromatic spice base with a little water until it turns a rich but light golden color and the oil has an oily surface.
7. Lower the heat to medium-low, then pour in the whipped curd and spice combination. Stir gently, then boil the curd gravy for 10 to 15 minutes, or until the oil comes to the top and the sauce has a beautiful rich mustard-golden-yellow hue.
8. Season it with salt and mix thoroughly. To gently poach the fish to perfection, just add the fried fish pieces and all of their resting juices to the sauce and simmer for an additional ten minutes.
9. Turn off the heat and check for a balance of flavor when the oil has risen to the top and the fish is cooked to perfection.
10. Add a liberal amount of fresh coriander leaves as a garnish and squeeze over some lime juice to enhance the flavors. Serve hot steamed rice beside the Doi Maach.

South Indian Chicken Chettinad

Ingredients:

• 3 tablespoon sesame oil
• 2 tablespoon ginger garlic paste
• 500 grams chicken (bone-in works best)
• 3 sprigs curry leaves
• 2 large onions, sliced thinly
• 2 medium tomatoes, cubed
• 3 tablespoon coriander leaves

For Marinating Chicken:

• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoon lemon juice, freshly squeezed

For Chettinad Masala:

• 3 tablespoon coriander Seeds
• 5 dry red chillies
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 piece cinnamon stick
• 2 teaspoon of black pepper
• 5 pods cardamom
• 1 piece star anise
• 4 piece cloves
• ¼ cup fresh coconut, grated

Preparation:

1. Mix the chicken thoroughly with the lemon juice, salt, and turmeric powder. Allow it to marinade for 15-20 minutes.
2. Now prepare the masala for chettinad. In a kadai, dry roast all the spices except the coconut till golden. Add the coconut and cook it until it goes light golden after it has turned golden. Take them out and crush them into a smooth paste in a mixer.
3. In a pressure cooker, heat the oil, then add the onions and cook until they are tender. Stir in ginger garlic paste and curry leaves. Give it a minute to sauté.
4. Mix thoroughly after adding the marinated chicken. Mix thoroughly after adding the cubed tomatoes. Cook with a lid on for two whistles and simmer for ten minutes.
5. Turn off the heat and allow them to steam on their own.
6. After opening the cooker, transfer the chicken to a kadai. If extra water is needed, add it. Mix thoroughly after adding the ground masala. Simmer for ten minutes with a lid on. Serve after adding the coriander leaves on top.