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  • Writer's pictureShruti GOCHHWAL

6 Things You’re Better Off Making At Home

Home foods are always great to taste. They are cooked properly, and made with love and care. Here are six exotic recipes that can taste better when cooked at home. Try it!

  1. Indian tandoori chicken

  2. Chana masala

  3. Chettinad fish fry

  4. Vegetable kofta curry

  5. Carrot halwa

  6. Tomato basil soup

1- Indian Tandoori Chicken

This dish gets its name from the bell-shaped tandoor clay oven. This recipe has its origin from the Mughlai cuisine. This is the most popular chicken appetizer. You may find this dish to be a juicy, spicy, soft, and delicious grilled chicken with a unique smoky aroma.

How to Make?

  1. Heat the oil in a small pan over medium heat, and thenadd the coriander, cumin, turmeric, cayenne, garam masala, and paprika, stirring often, until fragrant. Let it cool completely.

  2. Whisk the cooled spice-oil mixture into the yogurt and then mix in the lemon juice, garlic, salt, and ginger.

  3. Use the leg/thigh pieces of the chicken. Coat the chicken in the marinade, cover, and chill for at least an hour (preferably 6 hours).

  4. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat.

  5. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.

  6. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

  7. Turn the chicken so it is brownon all sides.

  8. Move chicken to the cool side of the grill.  Depending on the size of the chicken and the temperature of the grill, cook for 20 to 40 minutes. The chicken is done when its juices run clear.

2- Chana Masala

six exotic recipes

Chana masala, Credits: pixabay

This dish contains a good amount of protein and children love to have Chana masala. This dish goes well not only with chapatti, pooribut also with dosa. If you want the dish to have a perfect protein, you can use black chana instead of white chana dhal.

This is gluten-free and is wonderfully spiced.

How to Make?

Soak chana overnight or for at least 5 hours. Put it in the cooker for 4-5 whistles.

Meantime, prepare the gravy. Add an equal amount of onion and tomato. Add ginger-garlic paste to enhance the flavor. Sorte and grind it in a mixer.

Heat the oil in a small pan over medium heat, and thenaddbay leaf, green cardamom, cloves, cinnamon, peppercorns, and cumin seeds. Add the onion-tomato mixture. Allow cooking for a few minutes.

Then, add the boiled chana dal. Add crushed kasturimethi and chopped cilantro. Squeeze lemon at the end if you wish to have that flavor.

3- Fish Fry

six exotic recipes

Fish fry, Credits: pixabay

Chettinad fish is unique and is the most popular South Indian dish. This is a very spicy dish made using freshly ground masalas.

How to Make?

  1. Wash the seer fish steaks and keep it aside.

  2. Dry roast the curry leaves in a pan, and add garlic and spice till you notice a nice aroma.

  3. Use a mortar and pestle, to grind the spices by adding a little oil.

  4. Then add tomato and tamarind along with water, spices, ginger-garlic paste, turmeric, chilli powder, and salt.

  5. Make it a thick paste.

  6. Smear every seer fish steak with this spicy paste on both sides. Be lavish while smearing the paste. Let it be thick to achieve the spicy Chettinad effect.

  7. Marinate these steaks for minimum of 20 minutes.

  8. For shallow frying, heat a nonstick pan.

  9. Place the fish steaks on the pan.

  10. You need to fry until the fish gets cooked and turn crisp. The fish will appear flaky.

  11. Garnish it with lime juice and lemon wedges. Serve hot.

  12. Serve with steamed rice.

4- Vegetable Kofta Curry

six exotic recipes

Kofta, Credits: pixabay

This is a delicious and exotic recipe and a little time taking one. You can plan this for a weekend dinner. This dish is a bit different from malaikofta. People who don’t like paneer like this vegetable kofta.

How to Make?

For making the kofta balls, you can use vegetables like carrot, capsicum, potatoes, cauliflower, and green peas. Boil all the vegetables, mash well, and add coriander leaves, salt, and chilli powder. Add a bit of cornflour, so that a perfect binding happens. Make kofta balls and deep fry. Always make these balls just before serving so that you can maintain the crispiness.

To make the gravy, cut onion, and tomato, saute well. Add ginger, garlic, green chilies. Allow it to cool and grind in a mixie. Then take a pan, add oil, and add Indian spices. Add the grinded mixture and cook for 10 minutes. Add coriander leaves, crushed methi leaves, and fresh cream to balance the taste. Add the kofta balls during serving.

5- Carrot Halwa

Have you tried this delicious sweet at home? Definitely, it tastes yummy and tastes better than made in a restaurant.

How to Make?

Peel and finely grate the carrots (6 numbers). Take a pan; add ghee, and saute the carrots well until the raw smell of the carrots goes on. Pour thick and fresh milk to the carrots until the carrots immerse well. Sim and let the carrots cook well (20-30 minutes). Add an equal amount of sugar (equal to carrots) and mix well. The consistency should change and the sugar and the carrot mixture should blend well. Finally garnish with roasted almonds, cashews, and raisins. Add ghee for flavor and taste.

6- Tomato Basil Soup

six exotic recipes

Tomato soup, Credits: pixabay

No one can forget a tasty soup in a restaurant. These appetizers are good to start before a heavy lunch or dinner. You can make a terrible soup at home as well.

How to Make?

Preheat oven to 400 degrees. Line a baking sheet with foil. Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and add salt and pepper to taste. Bake for 20-25 minutes, until it gets tender.

In a blender, place roasted tomatoes and onions, and then add the fresh basil leaves. Blend until it becomes smooth. Transfer tomato mixture to a pot.

Add rich cream and butter, and heat over medium heat until it turns warm. Serve warm. Add extra pepper powder if you wish.

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