Category Archives: Indian Gate

Authentic Indian Cuisine

Kadhi Pakora

Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen



  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder


  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves


  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)


-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.

Mattar Paneer (Peas And Home Made Ricotta In Creamy Tomato Sauce)(Restaurant Style)

Matar Paneer is housewife’s style of romance with green peas…. Try this creamy tomato sauce based curry dish and enjoy the real taste of this vegetarian Indian delight…


  • 500 gms of diced paneer
  • 2 cups boiled green peas
  • 2 medium onions chopped
  • 2 medium sized tomatoes chopped
  • ½ tspn turmeric powder
  • 1 tspn chilli powder
  • ½ tspn cumin powder
  • ½ tspn coriander powder
  • 1 tspn ginger and garlic paste
  • 4 – 5 pcs of raw cashew nuts
  • ¼ cup olive oil
  • 1 tbspn butter
  • Some water
  • ½ cup cream
  • Some salt
  • Some green chillies chopped
  • Some fresh coriander leaves
  • ½ tspn cumin seeds
  • A pinch of fenugreek leaves
  • 2 cloves
  • 2 cardamom
  • 1 pc of cinnamon stick
  • 1 small bay leaf


-Fry onions and cashew nuts for 2 minutes and add a bit of salt along with ginger garlic paste.

-When onion leaves the raw flavor, add turmeric and tomatoes. Cook the mixture on low heat.

-Put this in blender and blend. Add a bit of water if needed and blend this mixture into fine paste.

-Heat some oil in the vessel and add cardamom, bay leaf, cinnamon and cloves. Fry for 30 seconds and add the blended paste in it. After simmering for about 2 minutes on medium heat add peas and let the sauce simmer again for 2 minutes. Not add all the other spices and mix well.

-After 2 minutes add cheese and cumin seeds and garnish with green chillies and coriander leaves.

-Serve hot with nan bread or chapattis and enjoy.


Tasty Mattar paneer is ready to serve.

Ayesha’s Kitchen


-Add 4 – 5 pcs of cashew nuts, no more no less otherwise your sauce will not come out to the rite consistency.


This will serve 4 persons easily.

Chicken Biryani

Chicken Biryani is one of the famous dishes of South Asia, whenever you visit any South Asian restaurant, this is the main rice dish. However the original recipe of biryani is very mild but this is the South Asian Version …


  • 1 chicken 16 pieces
  • 6 tbspns of vinegar/ yogurt
  • 2 cups basmati rice
  • 1 medium sized onion sliced
  • 2 tomatoes chopped
  • 2 green chillies julienne
  • 1 recipe homemade biryani masala (1 packet of market bought biryani masala)
  • Few drops of yellow food colour
  • Few drops of kewra (OPTIONAL)
  • ¼ cup oil


  • A big cardamom
  • Few cloves
  • 1 tspn cumin seeds
  • 1 bay leaf
  • 3 curry leaves
  • A pinch of kasoori methi*


-Marinade chicken in vinegar or yogurt and half of the biryani masala for 20 minutes.

-Heat oil and add whole garam masala into it. When cumin seeds begin to splatter add onions and stir fry them until they are golden brown. Add chopped tomatoes and mix.

-Now add rest half of the biryani masala and cook on low heat add chicken and then water. Cover it and let it simmer until the chicken is fully cooked and some gravy remains.

-Boil rice according to the procedure.

-In a thick bottomed vessel spread a layer of rice and then of chicken and then again of rice. Add few drops of yellow food colour and kewra essence, top it with some green chillies and cook it covered on low heat for 2 minutes.

-Mix and serve.


Tasty chicken biryani is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

Ayesha's kitchen


-You can make your own biryani masala by clicking this link or you can use market bought biryani masala.

-See tips for biryani rice on tips page.


This will serve 4 persons easily.

Gujrati Dhokla

Gujrati Dhokla is a vegetarian Gujrati dish which is quite Famous in India and is easily available in all of the Indian restaurant …


  • 350gms Gram flour
  • 1 cup yogurt (Stirred)
  • 1 tsp Green Chilies (paste)
  • 1 tspn Ginger (paste)
  • Salt to taste
  • 1 tsp baking soda
  • 1 Lemon juice
  • ½ tspn turmeric powder
  • 1 tbspn Oil


  • Few Curry leaves
  • 1 tspn Mustard Seeds
  • 2 tspn Oil
  • Some Coriander leaves (chopped)
  • 4 green chilies (vertically slit)


-In a bowl add gram flour (besan), yogurt and water.

-Mix well and make a smooth batter. The batter should be of thick consistency.

-Add salt and set aside for 4 hours covered with a lid.

-Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.

-Keep the steamer or cooker ready on gas.

-Grease a baking dish (it should fit in the steamer or cooker).

-Now in small bowl take baking soda, 1tspn oil and lemon juice and mix well.

-Add this to the batter and mix well.

-Pour the batter into the greased pan and steam for 10-12 minutes or till done.

-Cool for some time and cut into big cubes.

-Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

-Garnish the besan dhokla with coriander and slited green chilies.

-Serve with coriander chutney.


Tatsy Gujrati Dhokla is ready to be served with chutneys and everything.

Ayesha's Kitchen

Ayesha's Kitchen


-Cook well.


This will serve 4 persons.

Aalu Pakoras

Aalu Pakoras are lovely and one of the Famous street Foods of South Asia, do try them and let me know your remarks …


  • 2 potatoes sliced thinly
  • 2 cups gram Flour
  • ¾ cup water
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tbspn cracked dry coriander
  • ½ tspn cumin seeds
  • ½ onion sliced
  • 2 green chillies sliced
  • Oil For Frying


-Combine all the ingredients except oil in a bowl and make Fine mixture.

-Keep aside For 20 – 30 minutes and heat oil.

-Take 1 tbspn of this mixture and deep Fry

-Take out on an absorbent paper and serve immediately.


Tasty aalu pakore are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen


-Avoid lumps and do not make thin mixture.

-Adjust salt and pepper according to your will.


This will serve 3 -4 persons easily.

Aalu* Bengan* Ke Pakore (Potato Eggplant Fritters)

Aalu Bengan ke Pakore is a South Asian vegetarian appetizer, do try this and let me know your remarks …


  • 2 cups of gram Flour
  • ¾ cup water
  • Salt to taste
  • 1 tbspn red chilli powder
  • ½ tspn turmeric powder
  • ½ tspn cumin seeds
  • 1 potato sliced
  • ½ egg plant sliced
  • 1 – 2 green chillies sliced
  • Oil For Frying
  • ½ tspn cracked dry coriander
  • ½ onion sliced


-Mix all the ingredients given except oil and mix well.

-Keep aside For 20 – 30 minutes.

-Heat oil. Now take a tbspn of this mixture and Fry, try to use your hands to make Pakoras.

-Take out on an absorbent paper and serve hot.


Tasty potato eggplant Pakoras are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen


-Do not make very thin mixture.

-Avoid lumps.

-Slice potatoes and eggplant into thin slice.


This will serve 4 persons easily.