The best way to impress your guests is by making some dishes that are quick and easy. If you plan to present your guests with a delicious recipe and want to impress them at home, these delectable and quick Indian recipes will work very finely, and they will love them. You need to make some quick and easy Indian recipes, and all these dishes are worth every bite to your guests and family members. This guide will cover the easy recipes cooked at home, so let’s get started.
We have explored and mentioned some of the quick and easy recipes you can make at home.
Homemade Dahi Bhalla Recipe
Dahi Bhalla is a popular snack in northern India and the most incredible specialty that kids and adults enjoy! The Dahi Bhalla dish is an easy-to-make delectable, top-rated street meal for all the vegetarian snack enthusiasts out there. Because it is fluffy, soggy, and filled that is topped with spicy yogurt, it will melt in your mouth delightfully.
- Split Black Gram and Split Green Gram lentils should be rinsed and soaked overnight.
- Drain the water the next day. Add two green chilies and a small piece of ginger and ground into a fine pulp with water added. Place it in a bowl and, using a fork, whisk the batter quickly in one direction until it turns fluffy.
- In a small basin, pour some water to see if the batter is ready to fry. Place a small amount of batter in the water and watch if it floats. It should flow, indicating that it is light. As a result, the batter is ready to be fried.
- Add salt according to your preference and stir everything up thoroughly. Meanwhile, heat the frying oil; drop the batter into the oil in small batches and fry until golden brown.
- Fill a cup with 1 & 12 ounces of warm water. In a large mixing bowl, combine all of the Vadas and set aside 15 to 30 minutes.
- In a mixing dish, combine 500g curd, 2 tbsp.: sugar, and a pinch of salt. Everything should be properly mashed. Vadas will expand and grow in size after 30 minutes. Squeeze each Vada lightly between your palms to drain water, and then repeat with the remaining Vadas. Evenly spread the curd on the Vadas and topped with tamarind and green chutney.
- Garnish with Magic Masala and a pinch of Red Chilli Powder. Allow it to set in the fridge for 1-2 hours. Garnish it with sev and coriander leaves. Tangy and delectable Dahi Bhalla is ready to be served to your guest.
Easy Chickpea Curry
This Easy Chickpea Curry is the perfect evening dinner because it’s simple to make, comes together in one pot, and uses pantry staples, allowing you to make curry whenever the mood strikes. This recipe has a lot of flavor without using any difficult-to-find spices, plus it’s high in protein and fiber! This vegan-friendly recipe will satisfy your guests a lot. This simple and nutritious Indian recipe is an authentic chickpea curry that can be made in minutes.
- Toss the tomatoes, ginger, garlic, chili, lemon juice, and 14 cups of cooked chickpeas in a blender.
- To make a paste, combine all ingredients in a blender and set aside. Add the chopped onion to a pressure cooker. Cook until the liquid has turned transparent.
- Cumin powder, turmeric powder, asafoetida, and chana masala should be added. Cook, slightly covered, on medium-low heat until the paste thickens, about 15 minutes.
- Pressure Cook for two whistles or until chickpeas is readily mashed, whichever comes first. Serve it to your guests and enjoy.
This is one of the most leisurely Indian meals you’ll ever prepare, and you won’t miss the dish at all. In Hindi, the word “palak” means “spinach. “This dish is packed with spinach, both healthful and bright, and is utilized in large quantities in this sauce. Paneer cheese is soft and spongy, comparable to cottage cheese, although it holds together better than American cottage cheese.
- Warm one tablespoon olive oil in a pan over medium heat; sauté and toss onion until slightly soft, about 5 minutes. Cook and mix in the garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt for 1 minute, or until fragrant.
- Steam for 20 minutes after adding the water, spinach, tomatoes, and ginger to the onion mixture. Remove it from gas and set aside to cool for 5 minutes.
- Blend the spinach mixture in a blender until smooth, then in a skillet over medium heat; heat the remaining one tablespoon olive oil; cook and stir paneer until lightly browned about 5 minutes.
- Combine pureed spinach and paneer in a skillet. Cook for 3 to 5 minutes, or until thoroughly cooked. Cut it into cubes and add it to curries and sauces to finish a dish. Palak Paneer is a tasty and complete way to get all those good vegetables into your diet, and if you’re cooking for your guests, they’ll love it.
Chole Bhature is a must-have in any North Indian kitchen. They’re made with chickpeas that have been soaked and cooked and tomatoes, onions, and Indian spices. Bhature, an Indian bread made with white flour and semolina, is served alongside. Chole bhature can be spicy or tangy, according to your recipe, as different locations have distinct variations.
- Soak the dried chickpeas overnight in a large quantity of water. Drain them and put them in a pot with some fresh water (about 2 liters).
- Bring to a boil, then decrease to low heat and cook for 12 hours, or until they are tender. Remove the tea bag and set aside the cooking liquid. Using a potato masher, mash a few of the chickpeas.
- Dry roast the cumin seeds for 2-3 minutes in a frying pan. Turn down the heat as soon as the warm spicy aromas fill the room.
- Using a grinder to a coarse powder. Grind the ginger and green chilies to a fine paste in a wet grinder and leave them aside. Separately, purée the tomatoes in a blender. Heat the oil in a heavy-bottomed saucepan. Cook for 7-10 minutes on medium heat with the sliced onions. Stir regularly, and when they begin to turn a darker color, add the ginger and chili paste.
- Fry for a minute, then add the combined tomatoes and cook for another 6-8 minutes, until the sauce thickens. Combine all powdered spices in a mixing bowl, including the roughly ground cumin. Stir for 2 minutes to fully incorporate the herbs, then add the chickpeas and thoroughly combine. Add the pomegranate powder and black salt as well.
- Fill the container with the reserved liquid. Bring the curry to a boil, then reduce to low heat and continue to cook for another 25 minutes. Stir it to ensure the gravy has thickened and is not sticking to the bottom of the pan, and when it’s done, it is ready to be served to your guests.
The wrapping up
Your guests will be impressed if you serve them a delicious recipe. We have mentioned some of the best delicious Indian vegetarian recipes that you could instantly make at home in minutes for your guests or your family. If you are curious about more dishes like this, you can follow the Spicyum page for delicious vegan dishes that you can make at home instantly, so visit Spicyum now and try out some delicious vegan recipes that will impress your guests.