Favourite Indian Comfort Food

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Food is an important hyperlink to our childhood that go away us nostalgic. Homemade meals reminds us of carefree summer time holidays spent at our grandma’s dwelling. Loitering and dwelling up the time with cousins, getting yelled at by uncles and aunts, a desk filled with meals and a great deal of enjoyable, laughter, and gossip is one other mini-celebration of its personal.

The meals that all of us grew up consuming regularly earns a spot in our hearts and minds. Many of us are professionals working away from dwelling and we crave the do-it-yourself delicacies that our mother or grandmom used to arrange out of affection. As we spiral down reminiscence lane, we certainly discover ourselves giving these consolation meals dishes a miss! Surely, the meals that comforts us could also be excessive in carbohydrates or energy, however who thinks twice earlier than digging in that plate filled with soul meals? These yummy and soothing meals differ from place to put. A whiff of yakhni from a Kashmiri kitchen will convey the identical rush of reminiscences for a local the way in which a well-spiced “bisi bele bathtub” will do for a Kannadiga. If khichuri transports a Bengali to Durga puja then missal pav would awaken all of the senses of a Maharashtrian. A couple of consolation recipes which can be iconic in their very own approach are penned down beneath.

Khichdi with a Twist

Cook time: 30 minutes

Serve: Four per

Type: Main Course


Broken wheat (Daliya): 2 cups

Mung dal (without skin, yellow): 1 cup

Butter: 3-4 tbsps.

Onion: 2

Ginger garlic paste: 1 tsp

Tomatoes: 3

Potato: 1

Cauliflower: ½ cup chopped

Carrot: 1

Beans: 2-3

Green peas: ¼ cup

Turmeric powder: ½ tsp

Chilli powder: ¼ tsp

Pav bhaji masala: 1 tbsp

Tomato sauce: 2 tbsps

Salt to taste 

Ghee: 3 tbsps

Cumin seeds: 1/2 tsp.

Asafoetida: 1/4 tsp.

Chopped coriander leaves to garnish and serve 


  1. Wash and soak daliya and mung dal for about 15 minutes.
  2. Clean and wash all of the greens earlier than chopping. Chop all of the greens finely.
  • Take a frying pan or a wok and warmth nicely. Add butter into the new wok. Sauté finely chopped onions. Once they flip golden brown add within the ginger garlic paste. After a minute or so add in finely chopped tomatoes and cook dinner until fats separates. At this time throw in potato, cauliflower, carrot, beans, and peas. Coat them nicely with turmeric powder and chilli powder. Cover and cook dinner until nicely executed.
  1. Once the veggies flip mushy, add in pav bhaji masala, tomato sauce, and salt. Use a masher to mash them roughly. A couple of chunky bits within the mouth are at all times pleasant.
  2. In a strain cooker, add in a few tablespoons of ghee. Put jeera and asafoetida and let it splutter. Toss within the daliya and the mung dal together with Four cups of water. Cover the strain cooker and cook dinner until the cooker releases Four whistles. Let it cool and open to verify its doneness. The combination could be cooked for longer as per one’s style and liking.
  3. Add within the bhaji into the khichdi and blend nicely. Check for seasoning.
  • Serve this lip-smacking khichdi with a tablespoon of ghee and a few chopped coriander.


  • Add a tsp. of oil to forestall the butter from burning.
  • Fried poppadum and a few inexperienced chutney go nicely with this khichdi.
  • One may even get pleasure from this with plain yogurt or a mildly spiced and tangy Gujarati kadhi.)



Serve: Four per

Type: Soup


Noodles: 1 ½ cups

Beans: 4

Carrots: 2

Spring onions: 1

Mushroom: 150 grams

Cabbage: ½ cup chopped

Spinach or Amaranth: 4-5 leaves

Garlic: 2-3 cloves

Ginger: 1 inch

Fresh crimson chilli: 2 small (or 2 tbsps. of red chilli sauce can be utilized as an alternative)

Soya sauce: ½ tsp.

Sesame oil: 2 tbsps.

Salt to taste

Freshly floor black pepper to style

Lemon wedges and fried peanuts to serve


  1. Boil noodles as per directions on the packet.
  2. Clean and wash all of the greens.
  3. Chop beans finely. Chop carrots into skinny spherical slices. Slice the onions and chop the greens finely. Quarter mushrooms and roughly chop cabbage. Amaranth or spinach leaves can simply be torn roughly. Thinly slice ginger into juliennes and finely chop garlic. If contemporary crimson chillies are used, slice them thinly. Care ought to be taken to cut every vegetable with precision and care and saved individually from one another.
  4. Take a wok and warmth sesame oil. Add in garlic and as soon as they brown sauté onion slices. Throw in beans, carrots, mushrooms, and cabbage. Toss them nicely. Add 3-Four cups of water. Cover and cook dinner for 8-10 minutes on a medium flame.
  5. At this stage add in amaranth or spinach leaves, ginger, crimson chilli or crimson chilli sauce, soya sauce, and seasonings. Cooked noodles additionally go in at this stage. Cover and cook dinner for one more couple of minutes.
  6. This hearty soup could be served with a lemon wedge and a few fried peanuts.

(Tip: Spinach noodles can be utilized so as to add in vibrancy and color. Whole wheat noodles or egg noodles will also be used.)

Kadhi Chawal

Cook time: 30 minutes

Serve: Four per

Type: Main course

Ingredients for kadhi:

Curd: 2 cups (ideally bitter)

Gram flour: 1 cup

Water: Four cups

Turmeric powder: 1 tsp.

Green chilli: 1

Ginger: ½ inch

Salt as per taste

Ingredients for pakoda:

Gram flour: 1 cup

Onion: 2

Green chillies: 1

Coriander leaves chopped: 2-Three tbsps.

Salt: to style

Turmeric powder: ½ tsp.

Baking/cooking soda: a pinch

Oil for frying

Water for making the batter

Ingredients for tempering:

Oil: 2 tbsps.

Mustard seeds: 1 tsp.

Cumin seeds: 1 tsp.

Fenugreek seeds: ½ sp.

Asafoetida: ¼ tsp.

Curry leaves: a sprig

Red chillies: 2

Ingredients for chawal:

Basmati rice: 1 ½ cups

Water: Three cups


  1. Start off making kadhi with the bitter curd in a large bowl. Whisk within the gram flour and water. Ensure there are not any lumps and the batter is skinny and runny.
  2. Grind ginger and inexperienced chilli right into a nice paste and add it into the curd and gram flour combination. Stir within the turmeric powder additionally.
  • Heat a heavy backside vessel and pour the curd combination into it.
  1. Bring it to a boil and let it simmer for about 20 minutes. Season as per style.
  2. For the pakoda: chop onions, inexperienced chilli and coriander leaves finely. Add this to the gram flour in a bowl. Season this with salt and turmeric powder. Add a pinch of baking soda and blend nicely.
  3. Add sufficient water to make a thick batter.
  • Keep the oil sizzling sufficient to fry the pakoda. Drop in teaspoons of the batter and fry them in small batches.
  • Add this to the new kadhi.
  1. To end off put together an fragrant tempering.
  2. Heat oil in a tempering pan and add in mustard seeds and cumin seeds. Once they crackle add in asafoetida, fenugreek and curry leaves. Break the crimson chillies and add them too. Fry them nicely and pour them onto the kadhi pakoda.
  3. Cook rice and serve the piping sizzling kadhi pakoda on a mattress of merely steamed rice.

Curd Rice

Cook time: 30 minutes

Serve: Four per

Type: Main course


Short grain rice: 1 ½ cup

White butter: 1-2 tbsps.

Curd: 2 ½ cups

Milk: ¼ cup

Salt to style

Sugar: ½ tsp.

Carrot: ¼ cup grated

Ginger: 1 inch grated

For tempering:

Oil: 1 tbsp.

Mustard seeds: 1 tsp.

White urad dal: 1 tsp.

Asafoetida: ½ tsp.

Coriander leaves: to garnish and serve

Pomegranate seeds: to garnish and serve


  1. Take any short-grain rice, like ponni rice or sona masuri rice to make this dish. Avoid basmati or another fragranced rice.
  2. Clean, wash, and soak the rice for 5-10 minutes. Cook the rice in a strain cooker for 4-5 whistles.
  • Open the lid of the cooker, add a dollop of white butter and roughly mash up the rice. Do not make it right into a paste.
  1. Let it cool nicely. To the cooled rice add curd, milk and salt. Mix nicely. One can alter the consistency by including or proscribing the quantity of curd or buttermilk.
  2. Throw within the grated ginger and carrot. Adjust seasoning and add in half a teaspoon of sugar. Mix nicely.
  3. Prepare a tempering by heating oil in a pan. Add mustard seeds. When they crackle pop within the white urad dal and asafoetida. Fry until the dal is golden brown and throw that into the curd rice. Add some contemporary coriander and blend nicely.
  • Serve it chilly with some coriander leaves and pomegranate seeds.

Any meals could be comforting if it not solely satisfies you but in addition lifts up your temper. An ideal consolation Indian meals is the precise stability of vitamins and reminiscences.

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