Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp oil or ghee

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp garam masala

• ¼–½ tsp chili powder (optional)

• 1 large carrot, diced

• 1 potato, peeled and cubed

• 1 cup cauliflower florets

• 1 cup green beans, cut into 1-inch pieces

• ½ cup frozen peas

• 1 cup coconut milk

• ½ cup vegetable broth or water

• Salt, to taste

• ⅓ cup raw cashews (soaked 15 minutes in hot water)

• ¼ cup water

Directions

• Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
• Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
• Stir in garlic and ginger; cook 1 minute.
• Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
• Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
• Pour in coconut milk and vegetable broth. Season with salt.
• Cover and simmer 12–15 minutes, until vegetables are almost tender.
• Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
• Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

• For extra richness, add a splash of cream or more coconut milk at the end.
• Serve with steamed basmati rice, naan, or roti.
• Feel free to swap in other vegetables like bell peppers or zucchini.

The post Vegetarian Korma appeared first on RecipeWikki.

Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Ingredients

• 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

• ¾ cup plain yogurt

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp garam masala

• 1 tsp chili powder

• 1 tsp salt

• Juice of ½ lemon

• 2 cups basmati rice, rinsed well and soaked 30 minutes

• 4 cups water

• 4 green cardamom pods

• 4 whole cloves

• 1 bay leaf

• 1 small cinnamon stick

• 1 tsp salt

• 2 tbsp ghee or vegetable oil

• 2 large onions, thinly sliced

• ¼ cup chopped fresh cilantro

• ¼ cup chopped fresh mint

• 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

• In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
• Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
• Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
• Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
• Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
• Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
• Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

• Serve with raita or cucumber yogurt and lemon wedges.
• Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
• For a shortcut, you can fry onions ahead or use store-bought fried shallots.

The post Chicken Biryani appeared first on RecipeWikki.

Origin Spicy Indian Green Beans, Gujarati Style

This recipe is inspired by everyday shaak (vegetable curry) from Gujarat, a region in western India known for its vibrant vegetarian cuisine. Typical Gujarati dishes often include a touch of sugar or jaggery to balance the spices, and they’re cooked simply to let the vegetables shine.

What I Love About This Recipe

It’s fast — ready in about 20 minutes — and makes a simple vegetable taste special. The tempering of cumin, mustard seeds, and sesame gives it a nutty depth, while turmeric and chili bring color and warmth.

Also Read : Hummingbird Muffins

Spicy Indian Green Beans, Gujarati Style

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch pieces

• 2 tbsp oil (vegetable or peanut oil)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp white sesame seeds

• 1 pinch asafoetida (hing) (optional)

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½–1 tsp red chili powder (adjust to taste)

• ½ tsp salt (or to taste)

• 1 tsp sugar or jaggery

• 2 tbsp water

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop.
• Stir in cumin seeds, sesame seeds, and asafoetida (if using). Cook for about 30 seconds until fragrant.
• Add green beans and toss to coat in the spices.
• Sprinkle in turmeric, coriander, chili powder, salt, and sugar. Stir well.
• Add 2 tablespoons of water. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until beans are tender but still bright green.
• Remove the lid and cook another 1–2 minutes to evaporate excess moisture.
• Garnish with fresh cilantro and serve warm.

Notes

• You can use frozen green beans in a pinch; just thaw and pat dry before cooking.
• For extra crunch, sprinkle roasted peanuts or grated coconut on top.
• Adjust chili powder to your preferred spice level.

The post Spicy Indian Green Beans, Gujarati Style appeared first on RecipeWikki.

Origin Aloo Puri

Aloo Puri is deeply rooted in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Delhi. It is commonly prepared in temples as prasad and during celebrations. The dish pairs perfectly with pickles, curd, or even a side of sweet halwa.

What I Love About This Recipe

Aloo Puri is the perfect comfort food—crispy puris with soft, spiced potatoes make for a heavenly combination. The contrast between the fluffy potatoes and the crunchy puris is truly satisfying. I love how simple yet flavorful the masala is, and the puris stay crisp for a long time. Plus, it’s a nostalgic dish that reminds me of family breakfasts and festive meals.

Also Read : Honey Garlic Pork Tenderloin

Puris with Potato Masala (Aloo Puri)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

400

kcal

Ingredients

• 2 cups whole wheat flour

• ½ teaspoon salt

• ½ teaspoon carom seeds (ajwain)

• ¾ cup water (adjust as needed)

• 1 teaspoon oil (for dough)

• Oil for deep frying

• 3 medium potatoes, boiled and mashed

• 1 tablespoon oil or ghee

• ½ teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 green chili, chopped

• 1 teaspoon ginger, grated

• 1 medium onion, chopped

• 1 medium tomato, chopped

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• Salt to taste

• ½ cup water (adjust for gravy consistency)

• Fresh coriander leaves for garnish

Directions

• In a large bowl, mix whole wheat flour, salt, and carom seeds.
• Add a teaspoon of oil and gradually add water while kneading into a firm dough.
• Cover and let the dough rest for 15-20 minutes.
• Heat oil in a deep pan for frying.
• Divide the dough into small balls and roll each into a small, round puri.
• Carefully slide each puri into the hot oil and press gently to puff up.
• Fry until golden brown, then remove and drain on paper towels.
• Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
• Add chopped green chili, ginger, and onions, and sauté until onions turn translucent.
• Stir in chopped tomatoes and cook until soft.
• Add turmeric, coriander powder, red chili powder, and salt.
• Mix in mashed potatoes and add water for desired consistency.
• Simmer for 5 minutes, then add garam masala and fresh coriander leaves.
• Serve hot puris with potato masala and a side of pickles or curd.

Notes

• The puri dough should be firm for best results; a soft dough will absorb more oil.
• You can add a pinch of asafoetida (hing) to the masala for enhanced flavor.
• If you like a thicker gravy, reduce the water in the masala.
• For crispier puris, roll them evenly and fry in hot oil.

The post Puris with Potato Masala (Aloo Puri) appeared first on RecipeWikki.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

80

kcal

Ingredients

• 2 cups all-purpose flour (maida)

• ¼ cup semolina (sooji) (for extra crunch)

• ½ teaspoon carom seeds (ajwain)

• ½ teaspoon black pepper, crushed

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon turmeric powder (optional, for color)

• ¼ teaspoon red chili powder (optional, for spice)

• 4 tablespoons ghee or oil (for flakiness)

• ½ cup water (adjust as needed)

• Oil (for deep frying)

Directions

• In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
• Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
• Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
• Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
• Prick the discs with a fork to prevent puffing while frying.
• Heat oil in a deep pan over low-medium heat.
• Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
• Remove and drain on paper towels.
• Let the mathris cool completely before storing in an airtight container.

Notes

• Using ghee enhances the flakiness; don’t reduce the fat content too much.

The post Mathri (Spiced Indian Crackers) appeared first on RecipeWikki.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

2

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1 cup urad dal (split black gram), soaked for 6-8 hours

• ¼ cup moong dal (optional, for extra softness)

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• ½ teaspoon cumin seeds

• Salt to taste

• Oil (for deep frying)

• 2 cups thick yogurt, whisked

• ½ teaspoon roasted cumin powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 teaspoon sugar (optional, for mild sweetness)

• ½ cup tamarind chutney

• ½ cup green chutney

• ½ teaspoon red chili powder

• ½ teaspoon black salt

• ¼ cup pomegranate seeds (optional)

• 2 tablespoons sev (optional, for crunch)

• Fresh coriander leaves, chopped

Directions

• Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
• Add ginger, green chili, cumin seeds, and salt. Mix well.
• Whisk the batter until light and fluffy (this helps make the dumplings airy).
• Heat oil in a deep pan over medium heat.
• Wet your hands and drop spoonfuls of batter into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and drain excess oil on paper towels.
• Soak the fried bhallas in warm water for 15-20 minutes until they soften.
• Gently squeeze out excess water without breaking them.
• Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
• Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
• Drizzle tamarind and green chutney over the yogurt.
• Sprinkle red chili powder, black salt, and more roasted cumin powder.
• Garnish with pomegranate seeds, sev, and fresh coriander leaves.
• Serve chilled and enjoy!

Notes

• Whisking the lentil batter is key to making soft and fluffy bhallas.
• Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
• The yogurt should be thick but pourable—adjust with a little water if needed.
• Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving

The post Lentil Dumplings in Yogurt (Dahi Bhalla) appeared first on RecipeWikki.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli

Recipe by RecipeWikki

Servings

2

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

305

kcal

Ingredients

• 1 cup chana dal (split Bengal gram)

• 1 cup jaggery (grated)

• ½ teaspoon cardamom powder

• ¼ teaspoon nutmeg powder (optional)

• 1 tablespoon ghee

• 2 cups whole wheat flour

• ¼ cup all-purpose flour (optional, for softness)

• ¼ teaspoon turmeric powder

• 2 tablespoons oil or ghee

• Water (as needed, for kneading)

• Ghee (for roasting)

Directions

• Rinse the chana dal thoroughly and soak it for 30 minutes.
• Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
• In a pan, heat 1 tablespoon ghee and add the mashed dal.
• Add grated jaggery and cook on low flame, stirring continuously.
• Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
• In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
• Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
• Take a small portion of the dough and roll it into a small circle.
• Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
• Roll gently into a thin, round shape, using flour to prevent sticking.
• Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
• Flip and cook the other side, applying ghee for a rich flavor.
• Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

• Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
• The dough should be soft and well-rested to prevent cracking while rolling.
• Use ghee generously for authentic flavor and richness.
• Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.

The post Holi Traditional Puranpoli appeared first on RecipeWikki.

Origin of the Recipe

Cheese balls have been a classic party staple in American cuisine since the mid-20th century, often served at festive occasions. This holiday twist transforms the traditional cheese ball into a beautiful Christmas tree shape, decorated with colorful toppings for a seasonal touch.

What I Love About This Recipe

This recipe is not only delicious and creamy, but it’s also easy to make and highly customizable. You can experiment with different cheeses, herbs, and toppings to suit your taste. Plus, its eye-catching design makes it a perfect centerpiece for any holiday table.

Also Read : Refreshing Cucumber Salad

Christmas Tree Cheese Ball: A Festive Holiday Delight

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 (8 oz) blocks cream cheese, softened

• 1 cup sharp cheddar cheese, shredded

• ½ cup parmesan cheese, grated

• 2 tablespoons fresh chives, finely chopped

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• ½ teaspoon smoked paprika (optional)

• 1 cup fresh parsley, finely chopped (for coating)

• ½ cup mixed bell peppers, finely diced (for decoration)

• ½ cup pomegranate seeds or cherry tomatoes (for ornaments)

• Pretzel stick (for the tree trunk)

Directions

• Mix the Cheese Base – In a large bowl, combine cream cheese, cheddar, parmesan, chives, garlic powder, onion powder, black pepper, salt, and smoked paprika. Mix well until smooth.
• Shape the Tree – Form the cheese mixture into a cone shape to resemble a Christmas tree. Refrigerate for 30 minutes to firm up.
• Coat the Tree – Roll or pat the cheese tree with finely chopped parsley to create the “greenery” effect.
• Decorate – Use diced bell peppers, pomegranate seeds, or cherry tomatoes as ornaments. Add a pretzel stick at the bottom for the tree trunk.
• Chill and Serve – Refrigerate for at least 1 hour before serving. Serve with crackers, breadsticks, or fresh veggies.

Notes

• For a smoky flavor, add crumbled bacon to the cheese mixture.

The post Christmas Tree Cheese Ball: A Festive Holiday Delight appeared first on RecipeWikki.