YMCA Indian Student Hostel

Chapathi (or Chapati) is a type of flatbread that originates from the Indian subcontinent. It is made from whole wheat flour, water, and a pinch of salt, which are mixed to form a smooth dough. The dough is then divided into small balls, rolled out into thin, round discs, and cooked on a hot tawa (a flat griddle) without oil.

Dal (or Dhal) is a traditional Indian dish made from lentils or other legumes such as split peas or chickpeas. It is a staple food across the Indian subcontinent and is known for its comforting, hearty, and nutritious qualities. The lentils are cooked until soft and then tempered with various spices to enhance the flavour.

Curd, also known as yogurt, is a dairy product made by fermenting milk using a culture of bacteria, typically *Lactobacillus* species. The bacteria convert the lactose (milk sugar) into lactic acid, which thickens the milk and gives curd its tangy flavor and creamy texture.

A vegetable salad is a fresh, nutritious dish made by combining a variety of raw or lightly cooked vegetables. It is often seasoned with salt, pepper, herbs, and a dressing that may range from simple olive oil and lemon juice to more elaborate vinaigrettes or creamy dressings. Vegetable salads are versatile, light, and healthy, making them a popular choice for a side dish or even a main course. Common ingredients in a vegetable salad include: - **Lettuce or greens**: such as romaine, spinach, or arugula, providing a fresh and crunchy base. - **Vegetables**: like cucumbers, tomatoes, carrots, bell peppers, onions, radishes, and sometimes avocados or olives. - **Optional extras**: such as boiled or roasted vegetables (potatoes, beets), beans, or chickpeas for added protein and texture. The salad can be garnished with nuts, seeds, or croutons for crunch, and herbs like parsley, cilantro, or mint for extra flavor. Vegetable salads are often served cold or at room temperature, and their simplicity allows for endless customization depending on the season, occasion, or personal taste. This dish is known for being healthy, rich in fiber, vitamins, and antioxidants, and is often paired with main meals or served as a refreshing and light snack.

Pickle, in the context of Indian cuisine, refers to a tangy and spicy condiment made by preserving vegetables, fruits, or even meats in a mixture of salt, oil, and spices. The preservation process allows the ingredients to ferment, enhancing their flavor and shelf life. Pickles are commonly used as accompaniments to meals, adding a burst of flavor that complements rice, bread, or curries. Popular ingredients used in Indian pickles include: - **Mango** (Aam ka achar): The most iconic, made with raw mangoes, spices, and mustard oil.

Mango chutney is a sweet, tangy, and slightly spicy condiment made primarily from ripe or raw mangoes, combined with a variety of spices and sometimes sugar or vinegar. It is a popular accompaniment in Indian cuisine and is enjoyed with a variety of dishes such as curries, rice, bread, and even snacks like samosas and pakoras. ### Ingredients and Preparation: - **Mangoes**: The key ingredient, which can be either ripe (for a sweeter chutney) or raw (for a more tangy flavor).

Chilli Chicken is a popular Indo-Chinese dish known for its spicy, tangy, and slightly sweet flavors. It consists of crispy fried chicken pieces coated in a flavorful sauce made with soy sauce, garlic, chilies, and a variety of spices. The dish is a favorite appetizer or main course in Indian-Chinese cuisine, often enjoyed with fried rice or noodles. ### Ingredients and Preparation: - **Chicken**: Boneless chicken pieces (usually breast or thigh) are marinated in a mixture of soy sauce, ginger-garlic paste, and spices. The marinated chicken is then coated in cornflour or all-purpose flour and deep-fried until crispy. - **Sauce**: The sauce is made by stir-frying garlic, ginger, green chilies, and onions in oil. Soy sauce, vinegar, and sometimes tomato ketchup are added to create a flavorful, tangy base. Chili sauce and red chili powder are used for heat, while sugar balances the spiciness with a hint of sweetness. - **Vegetables**: Bell peppers (capsicum) and spring onions are often added for crunch and flavor, along with green chilies for an extra kick. After frying the chicken, it is tossed into the sauce, allowing it to absorb the spicy and tangy flavors while maintaining its crispy texture. The dish can be prepared in two styles: - **Dry Chilli Chicken**: More of a crispy appetizer, with minimal sauce. - **Gravy Chilli Chicken**: A saucier version, ideal for pairing with rice or noodles. ### Serving: Chilli Chicken is typically served hot, garnished with chopped spr

Tandoori Chicken is a popular and iconic Indian dish known for its vibrant color, smoky flavor, and tender, juicy texture. The dish is made by marinating chicken in a mixture of yogurt and spices, then cooking it in a traditional clay oven called a *tandoor*, which gives the chicken its distinctive charred and smoky taste. ### Ingredients and Preparation: - **Chicken**: Bone-in pieces of chicken, typically leg or thigh, are used. The chicken is often scored (cut with deep slashes) to help the marinade penetrate and ensure even cooking. - **Marinade**: The marinade consists of thick yogurt, which acts as a tenderizer, combined with a rich blend of spices. These typically include: - Garam masala - Cumin - Coriander - Turmeric - Red chili powder - Ginger-garlic paste - Lemon juice - **Coloring**: Traditionally, tandoori chicken has a striking red or orange hue, which comes from a mix of spices like Kashmiri red chili powder or food coloring (though the latter is optional). The chicken is marinated for several hours (or overnight) to allow the flavors to fully develop. It is then cooked in the *tandoor*, where the high heat (often over 500°F) sears the outside of the chicken, locking in juices while imparting a smoky, grilled flavor. The chicken can also be cooked in a conventional oven or on a grill if a tandoor is not available. ### Serving: Tandoori chicken is typically served with fresh lemon wedges and onion rings on the side. It is often accompanied by min

Mutton Fry is a flavorful and spicy dish made from tender pieces of mutton (goat meat), typically cooked until crispy and infused with a rich blend of spices. This dish is popular in various regional cuisines across India, particularly in South Indian and North Indian cooking, and is often enjoyed as an appetizer or main course. ### Ingredients and Preparation: - **Mutton**: Boneless or bone-in pieces of mutton are used, with the meat often cut into small, bite-sized chunks to allow for quick cooking and maximum flavor absorption. - **Marinade**: The mutton is usually marinated with a mixture of yogurt and spices such as: - Ginger-garlic paste - Red chili powder - Turmeric - Coriander powder - Garam masala - Salt - **Cooking Process**: The marinated mutton is typically cooked in a heavy-bottomed pan or skillet. It can be dry-fried or sautéed with oil until the meat is browned and tender. Some recipes may also include frying onions, green chilies, and curry leaves to enhance the flavor. - **Finishing Touches**: The dish is often garnished with fresh coriander leaves, fried onions, and lemon juice to add freshness and zest. ### Serving: Mutton Fry is commonly served with rice, naan, or paratha, and can be accompanied by side dishes such as raita (yogurt-based condiment) or salad. The dish is known for its rich, spicy flavor and tender meat, making it a favorite among meat lovers. The combination of spices and cooking techniques results in a dish that is aromat

Vegetable Curry is a diverse and flavorful dish made with a variety of vegetables cooked in a spiced sauce, typically made from tomatoes, onions, and a blend of aromatic spices. It is a staple in Indian cuisine and can be customized based on seasonal vegetables or personal preferences, making it a versatile and nutritious option. ### Ingredients and Preparation: - **Vegetables**: Commonly used vegetables include potatoes, carrots, peas, bell peppers, cauliflower, and beans. The choice of vegetables can vary widely depending on regional preferences and availability. - **Base**: The curry base is usually made by sautéing finely chopped onions, ginger, and garlic in oil until golden brown. Tomatoes are then added, which provide acidity and sweetness, along with spices that form the flavor foundation. - **Spices**: A variety of spices are used, such as: - Cumin seeds - Turmeric - Coriander powder - Garam masala - Red chili powder - Mustard seeds (for certain regional variations) - **Cooking**: The vegetables are added to the sautéed mixture and cooked until tender. Water or vegetable broth may be added to create a gravy-like consistency. Coconut milk or yogurt can be included for creaminess in some versions. ### Variations: Vegetable curry can be made in numerous styles, such as: - **Kadai Vegetable**: A stir-fried version with a thicker gravy, often cooked in a wok-like pan called a *kadai*. - **Palak Curry**: Spinach-based curry blended with spices and vegetabl

Lamb Curry is a rich and flavorful dish made from tender pieces of lamb (or mutton) cooked in a spiced gravy. This hearty dish is popular in various cuisines, especially in Indian, Pakistani, and Middle Eastern cooking, and is known for its complex flavors and aromatic spices. ### Ingredients and Preparation: - **Lamb**: Bone-in or boneless lamb cuts, such as shoulder or leg, are commonly used. The meat is often cut into bite-sized pieces to ensure even cooking. - **Marinade**: The lamb is typically marinated with yogurt, ginger-garlic paste, and spices like turmeric, red chili powder, and garam masala. Marinating helps tenderize the meat and infuse it with flavor. - **Base**: The curry base is made by sautéing finely chopped onions in oil or ghee until they turn golden brown. Tomatoes are added to create a sauce that balances the spices' heat and acidity. - **Spices**: A variety of spices are used to create the flavor profile, including: - Cumin seeds - Coriander powder - Cloves - Cardamom - Cinnamon - Red chili powder - **Cooking Method**: The marinated lamb is added to the onion and tomato mixture and cooked until browned. Water or broth is then added to create a gravy. The dish is simmered until the lamb becomes tender and the flavors meld together. ### Variations: Lamb curry can be made in various styles, including: - **Rogan Josh**: A popular Kashmiri dish known for its bright red color and aromatic spices. - **Korma**: A milder, creamier version that of

Chicken Curry is a beloved and flavorful dish made with tender pieces of chicken simmered in a spiced sauce. This dish is a staple in many cuisines, particularly Indian, Pakistani, and Southeast Asian, and it is known for its rich, aromatic flavors and comforting qualities. ### Ingredients and Preparation: - **Chicken**: Bone-in or boneless chicken pieces (such as thighs or breasts) are typically used, cut into bite-sized chunks for even cooking. - **Base**: The curry base is created by sautéing finely chopped onions, ginger, and garlic in oil or ghee until golden brown. Tomatoes are often added to provide acidity and sweetness to the dish. - **Spices**: A variety of spices are essential for flavoring the curry, including: - Cumin seeds - Coriander powder - Turmeric - Red chili powder - Garam masala - Cinnamon - Cloves - **Cooking Method**: After preparing the base, the chicken pieces are added along with salt and marinated spices. The mixture is cooked until the chicken is browned and cooked through. Water or chicken broth is then added to create a gravy, and the dish is simmered until the flavors meld and the sauce thickens. Coconut milk or yogurt can be added for creaminess in some variations. ### Variations: Chicken curry can come in various styles, including: - **Butter Chicken**: A creamy and mildly spiced curry made with a tomato-based sauce and butter. - **Chicken Tikka Masala**: Marinated grilled chicken cooked in a spiced, creamy tomato sauce. - **K

Fish Curry is a flavorful and aromatic dish made by cooking fish in a spiced sauce, commonly found in coastal regions of South Asia, Southeast Asia, and the Caribbean. Each region has its own variations, but the essential elements usually include fresh fish, a blend of spices, and a tangy sauce. ### Ingredients and Preparation: - **Fish**: Fresh fish fillets or whole fish are used, with popular choices including salmon, tilapia, pomfret, or mackerel. The fish is typically cut into pieces to allow for even cooking and better absorption of flavors. - **Base**: The curry base is prepared by sautéing chopped onions, ginger, and garlic in oil or ghee until they are fragrant and golden. Tomatoes or tamarind are often added to provide acidity and depth to the sauce. - **Spices**: A variety of spices are essential for flavoring, which may include: - Turmeric - Red chili powder - Coriander powder - Cumin - Mustard seeds (for South Indian versions) - Curry leaves (for added aroma) - **Coconut Milk**: In many coastal recipes, coconut milk is added for creaminess and to balance the spiciness, especially in South Indian and Thai versions. ### Cooking Method: The fish is gently added to the spiced base and simmered until cooked through. Care is taken to avoid overcooking, as fish can become dry. The curry is typically allowed to simmer to let the fish absorb the spices while maintaining its delicate texture. ### Variations: Fish curry varies widely by region, including: - *

Mutton Fry is a delicious and aromatic dish made from tender pieces of mutton (goat meat) that are marinated with spices and then fried or sautéed until crispy and golden. This dish is popular in Indian cuisine, especially in South Indian and Mughlai cooking, and is often served as an appetizer or side dish. ### Ingredients and Preparation: - **Mutton**: Bone-in or boneless mutton pieces are typically used. The meat is cut into small, bite-sized chunks to allow for quick cooking and to enhance flavor absorption. - **Marinade**: The mutton is usually marinated with a mixture of spices and ingredients such as: - Ginger-garlic paste - Red chili powder - Turmeric - Coriander powder - Garam masala - Salt - Lemon juice or yogurt (to tenderize the meat) - **Cooking Method**: 1. After marinating, the mutton pieces are pan-fried in oil or ghee until browned and cooked through. The cooking process often involves frying until the meat is crispy on the outside while remaining tender and juicy inside. 2. Some recipes may involve sautéing onions, green chilies, and curry leaves along with the mutton to enhance flavor and add a fragrant aroma. ### Serving: Mutton Fry is typically garnished with fresh coriander leaves, sliced onions, and sometimes lemon wedges. It is usually served with rice, naan, or roti and can also be enjoyed as a standalone dish or appetizer. ### Variations: There are many regional variations of Mutton Fry, each with its unique twist on spices and

Fish Fry is a popular dish made by coating fish fillets or whole fish in a seasoned batter or breading and then frying them until crispy and golden brown. This dish is enjoyed in various cuisines worldwide, particularly in coastal regions where fresh fish is abundant. ### Ingredients and Preparation: - **Fish**: Common choices include tilapia, catfish, cod, salmon, or local varieties depending on the region. The fish is typically filleted, but whole fish can also be used. - **Marinade**: The fish is often marinated with a mixture of spices to enhance flavor. Common marinade ingredients include: - Lemon or lime juice - Ginger-garlic paste - Turmeric - Red chili powder - Salt - **Breading**: The fish may be coated in a dry mixture before frying, which can consist of: - Rice flour or cornmeal (for a crispy texture) - All-purpose flour - Semolina (for added crunch) - Panko breadcrumbs (for a lighter, airy texture) - **Frying Method**: The fish is shallow-fried or deep-fried in oil until it is crispy and cooked through. Some recipes may also include pan-frying, where less oil is used, and the fish is cooked on a skillet. ### Serving: Fish Fry is typically served hot, often garnished with fresh herbs like cilantro or parsley. It can be accompanied by: - Lemon wedges - Tartar sauce - Raita (yogurt-based condiment) - Slices of onion or salad for added freshness. ### Variations: There are numerous regional variations of Fish Fry, including: - **Goan Fish Fry**: F

Raita is a refreshing and cooling Indian condiment made from yogurt, often served alongside spicy dishes such as curries, biryanis, and fried foods. It helps balance the heat of spicy meals and adds a creamy texture and tangy flavor. Raita can be customized with various ingredients and spices to enhance its flavor and nutritional value. ### Ingredients: - **Yogurt**: The base of raita is usually plain yogurt, which can be either regular or low-fat. It can be whisked to a smooth consistency. - **Vegetables**: Common additions include: - **Cucumber**: Grated or finely chopped for crunch and freshness. - **Onion**: Finely chopped, adding sharpness and flavor. - **Tomato**: Chopped for sweetness and color. - **Carrots**: Grated for sweetness and texture. - **Mint or Coriander Leaves**: Chopped fresh herbs for added flavor and aroma. - **Spices**: A variety of spices can be added, such as: - **Cumin Powder**: Adds a warm, earthy flavor. - **Chaat Masala**: A tangy spice mix that enhances flavor. - **Salt**: To taste. - **Red Chili Powder**: For a bit of heat (optional). ### Preparation: 1. **Mixing**: The yogurt is whisked until smooth, and the chopped vegetables and spices are mixed in. 2. **Chilling**: Raita is usually chilled in the refrigerator for a short period before serving, allowing the flavors to meld together. 3. **Garnishing**: It can be garnished with additional herbs, a sprinkle of cumin powder, or even pomegranate seeds for a pop of color. #

Mango Lassi is a popular Indian drink made from ripe mangoes, yogurt, sugar, and a hint of cardamom, blended together to create a creamy, refreshing beverage. It is a delightful combination of sweet and tangy flavors, making it an ideal accompaniment to spicy meals or a refreshing treat on its own. ### Ingredients: - **Mangoes**: Ripe, sweet mangoes are essential for this drink. Varieties like Alphonso or Haden are often preferred for their rich flavor and sweetness. - **Yogurt**: Plain yogurt (either regular or low-fat) provides creaminess and tanginess. - **Sugar**: Added to sweeten the lassi, the amount can be adjusted based on the sweetness of the mangoes. - **Cardamom**: A pinch of ground cardamom adds a warm, aromatic flavor that enhances the drink. - **Milk or Water**: Sometimes, a little milk or water is added to achieve the desired consistency. ### Preparation: 1. **Blending**: The ripe mangoes are peeled, pitted, and cut into chunks. They are then blended with yogurt, sugar, and cardamom until smooth. 2. **Adjusting Consistency**: If the mixture is too thick, milk or water can be added to achieve a drinkable consistency. 3. **Chilling**: The lassi is typically chilled before serving, making it a refreshing beverage, especially on hot days. ### Serving: Mango Lassi is served in tall glasses and can be garnished with: - **Chopped Mango**: For a decorative touch and added flavor. - **Mint Leaves**: For freshness. - **Ground Cardamom or Saffron**: For a fragrant f

Buttermilk, known as "chaas" in India, is a traditional, refreshing, and tangy beverage made from yogurt and water. It is a staple in many Indian households, particularly in the summer, due to its cooling properties and health benefits. Buttermilk is not only delicious but also rich in probiotics, making it a nutritious addition to the diet. ### Ingredients: - **Yogurt**: The primary ingredient is plain yogurt, which can be either regular or low-fat. It serves as the base for buttermilk. - **Water**: Cold water is added to dilute the yogurt to the desired consistency, creating a thinner, drinkable liquid. - **Spices and Flavorings**: A variety of spices can be added for flavor, including: - **Cumin Powder**: Adds warmth and nuttiness. - **Salt**: Enhances the overall taste. - **Black Pepper**: For a slight kick. - **Chopped Green Chilies**: For heat (optional). - **Fresh Herbs**: Such as chopped mint or coriander for added freshness. ### Preparation: 1. **Mixing**: The yogurt is whisked or blended with water until smooth and well combined. 2. **Adding Flavors**: The spices, salt, and any additional flavorings are mixed in to taste. 3. **Chilling**: Buttermilk is usually served chilled, making it especially refreshing. ### Serving: Buttermilk is typically served in a tall glass or clay cup and can be garnished with: - **Chopped Mint or Coriander Leaves**: For added freshness. - **A Sprinkle of Cumin Powder**: For a decorative touch. ### Variations: There are

Rose Milk is a delightful and fragrant beverage made by combining milk with rose syrup, which is infused with the essence of roses. This refreshing drink is popular in South Asian countries, especially India, and is often enjoyed during hot weather for its cooling properties and sweet floral flavor. ### Ingredients: - **Milk**: Fresh, chilled milk is the base of this drink. It can be whole milk or low-fat milk, depending on personal preference. - **Rose Syrup**: A sweet syrup made from rose petals, sugar, and water, providing the characteristic floral flavor and vibrant pink color. - **Sugar**: Additional sugar can be added to taste, though many rose syrups are already sweet. - **Ice Cubes**: Optional, for an extra refreshing touch. ### Preparation: 1. **Mixing**: In a glass or pitcher, combine the chilled milk and rose syrup. The typical ratio is about 1 part rose syrup to 3 parts milk, but this can be adjusted based on sweetness preference. 2. **Stirring**: Mix thoroughly until the syrup is well incorporated into the milk. 3. **Chilling**: For an even cooler drink, add ice cubes or chill in the refrigerator before serving. ### Serving: Rose Milk is typically served in tall glasses and can be garnished with: - **Chopped Nuts**: Such as pistachios or almonds for added texture. - **Rose Petals**: Edible rose petals for a decorative touch. - **A Dash of Cardamom Powder**: For a hint of spice and aroma. ### Variations: There are several delightful variations of Rose Milk

Plain Rice, Chicken Curry Vegetable Curry, Pappadam

Plain Rice, Vegetable Curry, Chappathi, Pappadam

Plain dosa is a traditional South Indian dish made of a fermented batter of rice and lentils. It is a thin, crispy pancake-like dish usually served with chutney and sambar

Ghee Roast Dosa Recipe to prepare a savoury crepe unique to South Indian cuisine, made from fermented rice & lentil batter & complemented by condiments like chutney, sambar etc.

Cheese dosa is a popular South Indian rice & lentil crepe topped with sauce or curry, crunchy veggies, fresh herbs and plenty of cheese. It is a savory crepe made with the traditional dosa batter

A dosa, dosai or dosha is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South Asia as well as around the world.

Masala Dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centres. Dosa is a crepe made using fermented rice and lentil batter. Masala Dosa is one that is crisp, aromatic, flavourful and has a potato masala or spiced seasoned potatoes stuffed in it.

Look no further than easy tomato onion uttapam for a quick and easy breakfast option that's both tasty and healthy. This popular South Indian dish is made with a batter of fermented rice and urad dal, topped with a mixture of chopped onions, tomatoes, green chilies, and coriander leaves.

Look no further than easy tomato onion uttapam for a quick and easy breakfast option that's both tasty and healthy. This popular South Indian dish is made with a batter of fermented rice and urad dal, topped with a mixture of chopped onions, tomatoes, green chilies, and coriander leaves.

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

Sambar (Tamil: [saːmbaːɾ], romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in large parts of India and beyond.

Veg Kofta Curry is an exotic Indian gravy dish made from mix vegetable dumplings dunked in a onion-tomato based gravy. Koftas are small round or oval shaped dumplings made from minced vegetables, paneer etc. Along with mild spices that are deep fried.28 Mar 2022

Paneer Butter Masala, also known as butter paneer is a rich & creamy curry made with paneer, spices, onions, tomatoes, cashews and butter. As the name denotes, the curry is cooked in butter which imparts it's characteristic buttery flavor to the dish.

Chicken curry from the Indian subcontinent typically features chicken stewed in a tomato-based sauce seasoned with aromatic spices. This recipe, like many others, calls for curry powder (a spice blend made with coriander, turmeric, cumin, and chili powder