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Home / More Lifestyle / Independence Day 2018: 18 lip smacking north Indian dishes you need to try

Independence Day 2018: 18 lip smacking north Indian dishes you need to try

From chole bhature to tandoori chicken and sweets like lip smacking ladoos, we provide you with 18 North Indian dishes you can try in the run up to the 72nd Independence Day.

more-lifestyle Updated: Aug 14, 2018 09:04 IST
HT Correspondent
HT Correspondent
Hindustan Times, Delhi
Get all your spices and ingredients ready to start cooking all the dishes we recommend for you.
Get all your spices and ingredients ready to start cooking all the dishes we recommend for you. (iStock)

If you’ve been wondering how to celebrate the 71st Independence Day this time, then we’ve got a gastronomically charged idea for you. We tell you recipes of 18 North Indian recipes which you can make at home and enjoy with your family, friends or alone. Whether it is chole bhature or tandoori chicken, dal makhani or gulab juman, we have all for you over here. So go ahead, read on and get your ingredients ready for it’s going to be a cook fest!

1. Dahi Bhalla Recipe



400 gm moong dal

1 cup urad dal

2 tsp zeera

1 tsp chironji


For the khatti chutney:

1 cup coriander leaves

1/4 cup pudina leaves

1 green chilli

20 gm ginger

1/2 tsp black rock salt

Salt, to taste

1/2 tsp garam masala

Juice of 1 lemon

For the meethi chutney:

200 gm tamarind pulp soaked in 1 1/2 cup water

800 gm sugar

3 tsp kachri powder

1/2 tsp saunth powder

1 tsp degi mirch

Salt, to taste

1/2 tsp black rock salt

1/2 tsp garam masala

For the dahi:

3 cups yogurt

2 Tbsp powdered sugar

For the chaat masala:

2 tsp peeli mirch

1 tsp kali mirch

2 tsp zeera powder

2 tsp garam masala

For garnishing:



How to make it

For the bhallas:

1. Soak moong dal and urad dal for around two hours.

2. Grind them in a food processor.

3. Whip the dal until it becomes fluffy. After you add zeera and chironji, the batter shall be ready.

4. Add small portions of the batter to hot oil. Deep fry the bhallas till they become golden brown.

For the khatti chutney:

1. Mix the coriander, green chilli, mint, ginger, black salt and salt in a blender.

2. Add garam masala and lemon juice and mix. The khatti chutney is ready.

For the meethi chutney:

1. For half an hour, soak the tamarind pulp in water. Squeeze such that all the pulp is extracted. The residue is to be thrown away.

2. Add tamarind water in a saucepan and add sugar. Cook this till the sugar dissolves, after which you let it cool.

3. Once cooled, you add kachri powder, saunth powder, degi mirch, garam masala, salt and black salt. The meethi chutney is ready.

For the dahi:

Mix yogurt with some powdered sugar. Place it in the fridge for cooling.

For the chaat masala:

1.Mix all the ingredients.

Final touches:

1. Place the bhallas in a plate. Break them a bit in the centre portion.

2.Add sweetened curd, khatti chutney and meethi chutney.

3. Sprinkle some se vans chaat masala.


2. Chicken Butter Masala Recipe



4 Tbsp oil

100 gram butter

2 tsp ginger garlic paste

1/2 Kg chicken (boneless cubes)

300 gram tomatoes (blended)

1 1/2 tsp red chilli powder

1 1/2 tsp turmeric powder

2 tsp curry powder

To taste salt

4 Tbsp kasoori methi

300 gram fresh cream

1 piece ginger, julienne

For garnish:

Green chillies

2 Tbsp green coriander, chopped

How to make it

1. Heat oil in a frying pan and add ginger-garlic paste and chicken.

2. Fry till the colour of the chicken becomes golden brown.

3. Add butter to chicken and then add blended tomatoes.

4. Stir while heating for 3 minutes.

5. Add the following and lightly stir till the oil separates- red chilli powder, curry powder, turmeric powder and salt. Add kasturi methi.

6. Add cream and cover the lid for a few minutes.

7. Sprinkle some green chillies and green coriander.

8. Serve.

3. Gajar Ka Halwa Recipe



1 kg carrots

1 1/2 litre milk

8 green cardamoms

5-7 tbsp ghee

5-7 tbsp sugar

2 tbsp raisins

1 tbsp almonds

2 tbsp dates

How to make it

1. Peel and shred the carrots.

2. Boil in milk with cardamom until the liquid has evaporated.

3. The ghee should be heated in a heavy pan and then the carrot mixture should be added to it.

4. Cook for 15 minutes.

5. Mix in sugar and continue to cook till the halwa turns into a deep reddish color.

6. Add some raisins and serve.

4. Chole Bhature Recipe


For chole:

2 Cup Chickpeas (channas)

2 tsp Oil

1 Bay leaf (tej patta)

1 stick Cinnamon (dalchini)

3-4 Cloves (laung)

1 tsp Whole pepper corns

3 Green cardamom

2 Black cardamom

1 tsp Turmeric powder

1 tsp Chili powder

1 tsp Coriander powder

1 tsp Cumin powder

1 tsp Cumin seeds

1/2 tsp Asafoetida

To taste salt

1 cup onions, chopped

1 cup tomatoes, chopped

1 tsp ginger, chopped

1 tsp garlic, chopped

1 tsp ajwain

1 tsp Lime juice

1 green chili, chopped

1 tea bag

1 tbsp Butter

For the bhaturas:

2 cups maida (refined flour)

1/2 tsp yeast

1/2 cup whole wheat flour

A pinch of salt

To knead water

For frying oil

How to make it

Prepare chole:

1. Add oil, bay leaf, cumin seeds, cinnamon, cloves, cloves, whole pepper corns, green and black cardamom to a pan.

2. When it turns brown, add cut onions and sauté. Then add chopped ginger and garlic. Follow it up by adding turmeric, chili powder, coriander powder, cumin powder and salt. Fry these ingredients together.

3. In order to de glaze the pan add some water.

4. Add the chole (which need to be soaked overnight and pressure cooked) to the masala.

5. Stir well and add tomatoes, some sugar and salt.

6. Add ajwain, green chilies and water for the base.

7. For the purpose of adding some colour, add a tea bag to the masala.

8. Simmer the chole for about an hour and keep it covered.

9. Add some lime juice and butter.

10. Sprinkle some coriander and serve hot with the bhaturas.

Prepare the bhaturas:

1. Mold the whole wheat flour, maida and salt together with enough water.

2. Sprinkle the yeast and leave it for 3 hours to work.

3. Divide it into equal portions and roll it into a round shape.

4. Deep fry till it turns into a golden brown colour.

5. Serve.

5. Rogan Josh Recipe



1 kg meat-cut into pieces

5 cups water

2 1/4 tsp salt

1 Tbsp ground garlic

1 cup pure ghee

4 cloves

8 green cardamoms

5 tsp turmeric powder

2 tbsp onion paste-fried

4 tsp Kashmiri red chilli powder-dissolved in a cup of water

1/2 tsp saffron-ground and added to 2 tbsp warm water

1 cup dry cockscomb (mawal) flowers-heated with a cup of water

1/4 tsp black pepper powder

How to make it

1. Boil the meat in water and remove the remnants until the water becomes clear.

2. Add salt and garlic and boil until the meat is half done.

3. After removing the heat, take out the pieces and wash them in a pan of cold water. Ater you have kept the meat aside, strain the water through a fine sieve and collect it in a different pan.

4. Heat this pan with the water until it boils and then add the meat. At the same time, heat ghee in a pan, add cloves, and saute until they start to crackle.

5. Remove from the heat and sprinkle one table spoon of water, after which you should cover it.

6. Add green cardamoms, turmeric powder, clove-flavored ghee and onion paste to the boiling water. Continue boiling for another 10 minutes.

7. Stir in the red chilli water after which you should reduce the heat and cover it till the meat becomes tender.

8. Add saffron water and black pepper powder.

9. Mix well and bring it to a boil.

6. Dal Baati Recipe


2 cups atta

1 Tbsp soojee

3 Tbsp ghee

1 tsp or to taste salt

1/2 cup milk

For the Filling:

2 cups shelled peas

1 tbsp ghee

1 tsp jeera

1/8 tsp heeng powder

1 Tbsp ginger, chopped fine

2 tsp dhania powder

1/4 tsp garam masala

1/2 tsp haldi

1/2 tsp or to taste chilli powder

1 tsp or to taste salt

1/2 tsp amchoor powder


How to make it

1. Make a firm dough with the atta, soojee, 3 table spoons on ghee, salt and milk. Cover for 15 minutes.

2. Make the filling and heat the ghee. Add jeera and heeng. Stir the add the ginger.

3. When it turns slightly brown, add the peas, dhania, chili powder, garam masala, chilli powder, salt and amchoor.

4. Cook it till it is till tender and cool.

5. Shape dough into flat rounds, fill it with peas’ filling, cover this and form it into rounding balls.

6. Bake in a pre-heated oven for 45 minutes, 10 minutes at 375 F, then bring down the temperature to 350 F, till it looks brown and crusty.

7. Remove from the oven and dip it into ghee.

8. Serve.

7. Chana masala recipe


1/3 cup powdered amchoor

1/4 cup powdered anardana

1 cup garam masala

3/4 cup powdered coriander seeds

2 Tbsp powdered red chillies

1/2 cup powdered sonth

1 3/4 cup salt

How to make it

1. Soak 400 grams of channa in a pot and add 1 tsp of sweet soda. Leave it like this for 4 hours.

2. Take a pan and add 3 bay leaves, 5 black cardamoms boil them after adding some salt along with the soaked channas for one hour. Keep the water.

3. Mix the masala and add all the dry items- cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, dhaniya powder, kasoori methi, red chilly powder, garam masala, salt and some hing- after which you can take it out in a bowl. Mix the masala with warm water.

4. Heat oil in a pan and stir the garlic and ginger, but make sure it isn’t brown.

5. This should be added to the chana and covered for some time so the masala is allowed to blend well.

6. Leave it for 15 minutes.

For masala aloo:

1. Heat oil in a pan and add turmeric powder and chili powder.

2. Add tomatoes, potatoes, green chilies and add all this to the chana.

8. Kadahi paneer


2 cups cubed (500 gm) paneer (cottage cheese) - deep fried to a light brown

3-4 green chillies-slit a little

1 tsp ginger paste

1/2 cup hung curd

1/4 cup oil

2 tsp cumin seeds

2 bay leaves

1/2 tsp turmeric

1 Tbsp salt

1/2 tsp garam masala

1/2 tsp powdered red pepper

1 Tbsp powdered coriander seeds

1 Tbsp chopped coriander leaves

How to make it

1. Start by heating the oil and add the cumin seeds and bay leaves.

2. Once the seeds start spluttering, add ginger paste. Saute till it turns into a light brown colour.

3. Add the curd, salt, turmeric, garam masala, red pepper and coriander powder. Stir fry till the fat separates.

4. Add paneer and green chillies and saute over high heat untill the paneer starts to mix well with the masalas.

5. Garnish the kadai paner with coriander leaves and serve hot.

9. Palak paneer recipe


500 gram spinach, pureed

15-16 paneer cubes

2 tbsp Oil

1 tsp cumin seeds

1 Bay leaf

1 tsp ginger, finely chopped

1 tsp garlic, finely chopped

1 Cup onion paste (boiled), grated

1/2 cup tomato, pureed

2 tsp Salt

1/2 tsp garam masala

1/2 tsp Red pepper, powdered

1/2 tsp coriander powder

2 Nos Black cardamom (crushed)

1 tbsp cream

How to make it

1. Start by boiling spinach in a pressure cooker and grind to make it to make palak puree.

2. Heat oil in a pan and fry paneer cubes until they turn golden brown.

3. Remove the paneer cubes and add cumin, when it starts spluttering, add bay leaf.

4. When you start to hear it crackle, add ginger, garlic and onion paste. Keep cooking until it gets pinkish-brown in color.

5. Add salt, garam masala, coriander powder along with some red pepper. Stir till it mixes well.

6. Add tomato puree and stir fry over medium heat.

7. Add spinach and saute for about 3 minutes.

8. Add paneer cubes to this mixture make sure they are mixed well with the paneer gravy.

9. Pour some cream and mix well.

10. Serve hot.

10. Dal makhani recipe


2 cups sabut urad dal

8 cups water

2 tbsp salt

1 tbsp ginger, sliced

2 tbsp butter

1 tbsp oil

2 tsp shahi jeera

1 tsp kasoori methi

2 cups tomato puree

1 tsp chilli powder

1 tsp sugar

1.5 cups cream

Green chillies

How to make it

1. Clean, wash and soak the dal overnight.

2. The next day drain and add salt, red chilli powder and ginger paste to the dal along with two cups of water.

3. Keep cooking the dal till it becomes tender.

4. Take a pan, put some oil and butter in it and heat.

5. Add cumin seeds, mix completely and when it begins spluttering pour tomato puree in it.

6. When it starts to boil, add sugar, salt and red chilli powder.

7. Stir-fry over a high flame until the oil separates.

8. Add boiled dal and keep cooking further.

9. Let it simmer and keep it covered.

10. Remove the lid and add garam masala. Stir well.

11. Add cream to the boiling dal.

12. Mix well.

13. Add green chillies and serve hot.

11. Kashmiri dum aloo



750 gm small sized potatoes

Oil for frying

50 gm red chilli powder

5 gm asafoetida

30 gm cardamom powder

150 gm yoghurt

50 gm fennel powder

25 gm dry ginger

Salt to taste

50 ml ghee

How to make it

1. You need to boil the potatoes and pierce them with a toothpick.

2. Heat oil and fry the potatoes till they turn slightly brown.

3. Heat ghee, add asafoetida, and the other spices and stir throughout.

4. Add the yoghurt and mix thoroughly.

5. The rest of the ingredients need to be added and sauté for 2 minutes.

6. Add a bit of water for the gravy and cook for about 10-15 minutes till the gravy thickens.

12. Tandoori chicken recipe


8 Large chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

To taste Oil

For the marinade:

4 tsp red chilli paste

3 Tbsp ginger and garlic paste

2 tsp chaat masala

1 1/2 tsp tandoori masala

1 tbsp oil

3 tbsp curd

To taste salt

1/2 lemon (juiced)

For the tandoori masala:

2 sticks cinnamon

1 tbsp black peppercorns

5 green cardamom

3 brown cardamom

2 tsp coriander seeds

2 tsp cumin seeds

3 cloves

1 bay leaf

3/4 tsp turmeric

How to make it

Prepare the marinade:

1. Add ginger and garlic paste in a bowl. Also add red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix all these well.

2. The marinade needs to be rubbed on the chicken pieces. Make small gashes in the chicken pieces for the marinade so that it is coated properly.

3. For 30 minutes marinate the chicken pieces.

4. Char grill the chicken pieces on a tandoor.

5. Serve with onion rings.

Prepare tandoori masala:

1. Dry roast the following in a pan- cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.

2. Grind the dry roasted spices into a fine powder.

3. Serve hot.

13. Rice kheer



5 cups Milk, full cream

1/4 cup rice (washed)

1/2 cup sugar

10-12 raisins

4 green cardamoms

10-12 almonds (shredded), blanched

How to make it

1. Boil the rice and milk in a pan.

2. Boil over low flame, occasionally stirring till the rice gets cooked and the milk is thick.

3. After this add sugar, raisins and cardamoms.

4. Stir till the sugar is dissolved.

5. Serve hot or chilled.

14. Golden Rasmalai


250 gram paneer (cottage cheese)

3 tbsp semolina (sooji)

2 Tbsp refined flour (maida)

1 tbsp cornflour

2 1/2 cups sugar

2 litre milk

300 gram khoya

1/2 tsp saffron

2 tbsp reetha powder (with water)

1 tsp Almonds (crushed)

1 tsp Pine nuts (crushed)

3 Pieces gold vark

How to make it

1. Take paneer, flour, sugar and the rest of the ingredients in one bowl and mash.

2. Make small balls out of this mixture.

3. Make a sugar syrup with 1.5 cups of water and half cup sugar. These balls need to be added to the sugar syrup. Cook for about 10 minutes.

4. For rabdi, add khoya, 2 cups sugar, saffron and reetha powder to 1.5 litres of milk. Cook for about 15 minutes.

5. Cool this down to room temperature.

6. Add the small balls to the rabdi and place it in the fridge.

7. Put crushed nuts on the rabdi and place golden vark on top of it.

15. Shahi Tukda



2 Tbsp refined oil

2 bread slices

100 ml milk

2 Tbsp sugar free

Saffron, a pinch

25 gms raisins

25 gms cashew nuts

How to make it

1. Fry bread slice with some oil.

2. Add milk, sugar free and saffron in pan and mix all of them.

3. Add raisins and cashew nuts and mix again

4. Place the toasted bread in a plate and add the mixture on top of it.

5. Serve hot.

16. Besan ka ladoo


200 gm ghee

350 gm besan (gram flour)

175 gm castor sugar

1 tsp cardamom powder

2 Tbsp dry fruits

1/4 tsp saffron strands soaked in 1 Tbsp water

How to make it

1. Take ghee in a pan and heat it.

2. Add besan and cook, keep stirring continuously.

3. Remove the pan from the flame once the ghee separates and the besan is coloured. Let it cool.

4. Stir in sugar, spice, dry fruits and saffron.

5. Prepare the ladoos and decorate them with a silver leaf.

17. Kesar Kulfi



2 Cups Milk

1 Cup Condensed Milk

2 Tbsp Cornflour

1 tsp Cardamom Powder

2 Tbsp Almonds crushed

1 Tbsp Cashews crushed

2-3 Cardamoms crushed

10-12 Sticks Saffron

How to make it

1. Stir milk in a pan and bring it to a simmer while stirring it.

2. Add condensed milk to this pan.

3. Keep stirring.

4. Add crushed cardamoms to the pan.

5. Stir and bring it to a boil.

6. Add chopped cashews and almonds to the milk.

7. Take cardamom powder, saffron and cornflour- all separately- and dissolve it in oneteaspoon of milk and then add them to the boiling milk mixture.

8. Once ready keep it aside to cool.

9. Add the thick paste to separate moulds of kulfi.

11. Refrigerate the moulds for 8 hours.

12. Serve the frozen kulfi, and make sure you sprinkle them with almonds and cashews.

18. Boondi ke ladoo


500 gm gram flour

1 liter water or milk

750 gm ghee for frying

750 gm sugar

3 1/2 cups water

10-12 drops orange color

10-12 flakes saffron - soaked in little water

50 gm chopped cashew nuts

50 gm raisins

10 cardamoms - peeled

Boondi strainer or fryer of medium sized holes

How to make it

1. Make a thin batter with gram flour and water. Heat the ghee in a pan.

2. Fill the strainer with the batter till the half level mark.

3. Place it over the pan and drain boondis in hot ghee by hitting the strainer on the side of the pan.

4. Fry till they turn into a golden color, drain and then remove.

5. Make sugar syrup of one and a half thread consistency.

6. Now add saffron water and colour to the syrup. Mix the boondis, syrup and dry fruits.

7. After 15 minutes, pour a bit of hot water and cover it and keep it like that for 1.5 hours.

8. Prepare round balls with wet hands.

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