All about Indian Cuisine by APCA chef online

Explore the essentials of indian cuisine in an engaging introduction that covers core flavors, techniques, and culinary possibilities.

Learn to make amritsari choley by boiling soaked chickpeas and simmering them in a tomato onion masala with ghee, garam masala, turmeric, coriander powder, and pomegranate powder.

Amritsari fish, marinated with lemon, mustard, pink salt, red chili powder, and ginger-garlic paste, using any freshwater fish, then fried at a moderate heat to achieve a crispy crust.

Learn how to make carrot halwa by simmering grated carrots with full-fat milk, sugar, ghee, and green cardamom to create a glossy, flavorful dessert.

Learn how to make double ka meetha, a famous Hyderabadi bread dessert, by soaking milk bread with saffron and cardamom, sweetening with sugar, frying, and garnishing with pistachios and nuts.

Learn how to make gatta curry, a famous Rajasthani chickpea flour dumpling in a creamy yogurt gravy, using onions, cumin seeds, coriander, garlic, ginger, chilies, turmeric, and ghee.

Learn to make hyderabadi murgh biryani by marinating chicken with ginger garlic paste, spices, lemon, and coriander, then layering basmati rice, fried onions, saffron milk, and garam masala before steaming.

Learn to make jalebi by fermenting a chickpea and all-purpose flour batter, piping spirals, frying to golden, and soaking in saffron-cardamom syrup with optional nuts.

Learn to prepare laal maas, a Rajasthan mutton curry, simmered with onions, garam masala, mustard oil, yogurt masala, and chili for a rich red gravy.

Learn to make laccha paratha, a flaky, layered whole-wheat bread cooked on a griddle, with butter, oil, and water, including folding, resting, and rolling technique.

Learn to craft malai kofta with potato binding, a garam masala and green cardamom spiced onion base, and a saffron cashew cream gravy.

Learn to make Missi roti, a Punjab masala bread blending ground flour with whole wheat flour, ghee, chili powder, turmeric, coriander seeds, onions, ginger, and green chilies, rolled and cooked.

Thinly slice chicken breast, marinate in yogurt with ginger-garlic paste, lemon, turmeric, red chili, and mustard, rest, then cook in ghee until color develops; serve with onion rings and coriander.

Prepare phirni by soaking basmati rice, then simmer it in milk with saffron, almonds, pistachios, sugar, and cardamom until thick and smooth, stirring to avoid lumps.

Prepare Rara meat, a mutton curry, by sautéing onions in oil, then adding tomatoes, yogurt, and spices—ginger garlic paste, chili powder, garam masala—simmer 15–20 minutes until tender.

Master shami kebabs from Indian cuisine by grinding Bengal gram with onions and ginger-garlic paste, then simmering with garam masala, whole spices, yogurt, and herbs before shallow frying.

Learn to make Shrikhand, a famous Gujarati yogurt dessert, by draining yogurt and flavoring with saffron, cardamom, sugar, pistachios, then refrigerate the mixture.

Learn to make tomato shorba with a spice-tempered base of cumin seeds, garam masala, peppercorns, garlic and ginger, and ground flour, simmered with tomatoes and onions, then garnished with coriander.

Learn Yakni pulav, a Kashmiri lamb and basmati rice dish, by crafting a stock with cumin, garam masala, coriander and yogurt, then simmering lamb and cooking rice in the stock.

discover how to make dum aloo kashmiri by frying baby potatoes in mustard oil and simmering them in a yogurt-based spiced gravy with Kashmiri chili.

Learn to cook shahi paneer with a rich onion-tomato gravy, garam masala, and fragrant spices, then fold in cottage cheese and cream for a flavorful, creamy curry.