Indian Food Recipes to Cook for Your Family

Do you love the taste of Indian cuisine in a fancy Indian restaurant? Well, now you can cook your favorite Indian food from the comfort of your own home — let’s give you some recommendations!

Vegetable Masala Dosa

There are many types of Dosa with masala with different types of fillings. You can even have a chicken tikka masala with Indian spices. But, we are going to look at the vegetable option popular in South Indian. 


  • A teaspoon of red chili powder
  • Salt
  • A teaspoon of ginger-garlic paste
  • Oil
  • A teaspoon of garam masala powder
  • Chopped carrots
  • Chopped capsicums
  • Grated cauliflower
  • Chopped potatoes
  • Chopped onion
  • Green peas
  • Chopped tomatoes
  • Chopped chilies
  • Coriander leaves
  • Dosa batter 


Take all the vegetables and boil them with a pinch of salt. While that is boiling, pour oil in a kadhai to heat. Then chop the onions and put them in with the oil. Chop the tomatoes, chilies, and green peas and add to the kadhai with a bit more salt. Add the ginger-garlic, and stir the masala in the kadhai. Add all the spices and mix until you see the oil oozing at the edge of the kadhai. Then add the boiled chopped vegetables and let the masala cook for 5 minutes, at least. Then add the coriander leaves to add more spice.  

Set the masala aside and take a flat pan/Tawa. Heat it up, and then pour one ladle of Dosa batter. Spread it out and make sure that it is evenly thin throughout. Then put some oil on the sides of the pan and let the Dosa cook for a few minutes. Then add two teaspoons of the masala to the center of the Dosa, and use a flat spatula to fold the edges to cover the masala. 

And the best street food from South India is ready!

Sabudana Khichdi

The next great meal on our list is the Sabudana Khichdi. This can be a meal for breakfast or a quick snack, and it is very simple and easy to make. 


  • One cup sabudana / tapioca / sago
  • A teaspoon of jeera cumin
  • Three sliced green chili 
  • Half a chopped boiled potato 
  • Two tablespoons of ghee or clarified butter
  • Three tablespoons of roasted and crushed peanuts
  • One teaspoon of sugar
  • Half teaspoon of salt
  • Lemon juice 
  • Two tablespoons of chopped coriander leaves 


In a large bowl let the one cup of sabudana soak in water for three hours or until you can easily mash it up. When it is soft enough, drain out the water in a strainer and put the sabudana aside for half an hour. Heat the ghee in a kadai and add the jeera till it gives off a pleasant smell. Then add the green chili as well as the boiled and chopped up potato. Leave for two minutes. To the sabudana add the roasted, crushed peanuts, sugar, and salt. Then cover and let it simmer for three minutes. Then mix well the lemon juice and the coriander leaves into the mixture. 


A breakfast meal loved by both South and North Indians — and it is pancakes. Well, the Indian version of them, known as Uttapam. 


  • 100 grams of skinned whole black gram/ urad dal
  • 25 grams of chana dal
  • 400 grams of rice 
  • Half a teaspoon of methi seeds or fenugreek seeds
  • A quarter of thick rice/ poha
  • Half a teaspoon of pink salt
  • One and a half cups of water
  • Two / three tablespoons of oil/ butter
  • Deseeded and chopped tomato
  • A quarter of a cup of grated carrots 
  • Two/three chopped green chilies
  • Coriander leaves 


The first thing that you will do is to take the urad dal, the chana dal, as well as the methi seeds and let them soak in a bowl of water for four to five hours. In a separate bowl, put the rice in it with water and let it soak for four to five hours. Then in another bowl, rinse the poha in water for at least fifteen minutes before you blend it. Then drain the water from the urad dal and the chana dal and methi seeds, and put them, together with the drained poha, into a blender with some water. Blend till smooth, and then pour it on a flat, hot pan and spread it around as you would with a pancake. Chop up the vegetables very finely, and add to the mixture in the pan.


One of the things that Indian cuisine is known for outside of curry recipes is Poha, aka flatten rice. It makes for a great breakfast.


  • One and a half cups of poha/flattened rice 
  • Teaspoon of sugar
  • A three-quarter teaspoon of salt
  • Two tablespoons of oil
  • Two tablespoons of peanuts
  • One teaspoon of mustard
  • One teaspoon of cumin
  • A pinch of hing
  • A few curry leaves
  • One finely chopped onion 
  • Two finely chopped chili 
  • A quarter teaspoon of turmeric
  • Two tablespoons of grated coconut 
  • Two tablespoons of coriander which is finely chopped
  • Two teaspoons of lemon juice


The first thing you want to do is to take the poha/rice and soak it for a while, then drain the water and add the sugar and salt to the poha. Take a large kadai and add the oil to it so that you can roast the peanuts on a low heat/flame. When the peanuts look crunchy, take them out of the kadai and set them aside. In the kadai, with the same oil, add the mustard, cumin, a pinch of hing, and the curry leaves. Also, add the chopped onion and chilies. Let it cook until the onions shrink but not till they go brown, so keep your eye on them. From here, add the turmeric. Now you can add in the poha and mix it all well. Then add the coconut, coriander, and lemon juice for more flavor. 

Semiya Upma

Give the Semiya Upma a try if you love Asian noodles with vegetables. It will make a great breakfast as well. 


  • Five teaspoons of oil
  • A cup of vermicelli/ semiya
  • Water
  • Half a teaspoon of salt
  • One teaspoon of mustard
  • Half teaspoon of urad dal
  • One teaspoon of chana dal
  • Dried red chili
  • Curry leaves
  • Handful of peanuts
  • A pinch of finely chopped ginger 
  • Two green chili
  • Two tablespoons of finely chopped onion tbsp onion 
  • Half teaspoon of turmeric 
  • Two tablespoons of peas
  • Two tablespoons of finely chopped carrots
  • Half teaspoon of salt
  • Two tablespoons of finely chopped capsicum 
  • Two tablespoons of finely chopped beans
  • Half a lemon
  • Two tablespoons of coriander


Take a kadai and heat three teaspoons of oil in it with mustard, urad dal, chana dal, dried red chili, and the curry leaves. Then add the peanuts and roast them until they are crunchy on a low heat/flame. Add the ginger and green chill. Then add the onion and cook it. Add peas, carrots, beans, capsicum and cook for a minute. Afterward, add salt and turmeric. Let everything cook for two minutes until the vegetables are soft. Then add the cooked semiya by gently mixing it into the current mixture. Finally, add the coriander and lemon juice. This meal goes great with masala chai in the morning.

Final Dash 

Now that you know what to do, enjoy these wonderful home-cooked Indian meals with your family.