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Valley Of Flowers – Hemkund Sahib Trekking

Valley Of Flowers – Hemkund Sahib Trekking
The Valley of Flowers is an extremely magnificent sight. Though it remains under the snow for most of the year, we can visit it from July to September. It is situated at an altitude of 3800 m. During this time of the year there is an array of mesmerizing colors. The floor of the valley is embedded with colors all around. It was declared in 1982 to be a National Park. It is now a World Heritage Site. A home for the fairies, as said by the locals, this legend is popular here, among the locals. This trek is easy, anybody, physically fit can attempt it. Being in the Valley of flowers, then we can go to Hemkund which can be done in 1-2 days extra. Hemkund Sahib is name of a Sikh shrine.
Travel Services:

   TRANSPORT: Trek on foot and car for long distance.
   ACCOMMODATION: Campsites, small guesthouse.
   ENDURANCE LEVEL: Low to Medium.
   ACTIVITIES:  Trekking, Camping,  Mountain climbing,  Bird watching,  Meditation, Hiking
   DURATION: 6 Days
   MEALS: All meals
   COST: INR 8400 (US $ 140 ) onward (At 1 US $ = INR 60)

Trip Itinerary
DAY 1: Journey from Rishikesh to Govind Ghat

Early morning we proceed towards Govind Ghat at an altitude of 1900m. The hike begins here, to go to the trail leading to the Valley of flowers and Hemkund. The route divides into two, one leading to Hemkund and the other to the Valley of Flowers. It is a 8-10 hour drive. Night can be spent isn Joshimath or Govind Ghat.
DAY 2: Trek-Govind Ghat to Ghangria

We meet Alaknanda River flowing on the way. We then cross the bridge to begin the trekking. As it s a pilgrimage site route, it is paved. You will […]

Recipe : How to cook mutton curry

Cooking Mutton Curry
Curries are made from different ingredients – the most common chicken, eggs, mutton, fish, prawns and also vegetables. Generally curry in South India means a dish which contains thick gravy. This can be had with rice, parantha or chapatis as per your liking. They are made using a combination of yogurt and also sometimes coconut milk. They are served either wet or dry depending upon the taste of the person.


500 gms mutton, cubed
5 onions, chopped
1 tbsp. – garlic – ginger paste mixed in 1 cup of water
1.5 tsp. – chilli powder
1 tsp. – green chilli paste
½ cup – tomato puree
1 tbsp. – coriander powder
½ tsp. – turmeric powder
2 cups – yogurt
8 black peppercorns
8 cloves
1 tsp. – cumin seeds
1 cup – coriander leaves , chopped
½ cup oil
Salt to taste


First flatten the meat cubes
Mix the flattened cubes in yogurt by adding salt, turmeric, chilli powder and coriander powder.
Half of the onions have be arranged in the bottom of the pressure cooker
Then arrange the meat pieces and also add the yogurt mixture on top of it.
Next add the layer of ginger garlic paste and also add rest of the onions. Along with this add the whole spices.
Add 2 cups of hot water and pressure cooker it until it is cooked well
Remove from the pressure cooker and cook till gravy is thick and then add tomato puree along with the oil and sauté till oil separates
Garnish with fresh coriander leaves and serve hot.

By |April 26th, 2014|slide|0 Comments|

Recipe : How to cook Biryani

Cooking Chicken Biryani
Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The word Biryani is derived from Farsi. Traditionally earthen pots were used to make biryani to bring out the best aroma. 


1 kg – chicken, cut into medium size pieces
½ kg basmati rice
1.5 liter of water
1 tsp. – Ginger paste
1 tsp. – Garlic Paste
3- large onions, finely sliced
3 – green chillies, chopped
1 cup – chopped fresh mint leaves
1 cup – chopped fresh coriander leaves
1 tsp. – red chilli powder
10 strands of saffron(Kashmiri kesar)
½ cup – milk
2 cups – yoghurt
2-3 tbsp. – lemon juice
7- cloves
2 – bay leaves
5 – green cardamoms
1 – inch piece cinnamon
2 tbsp. – ghee
¾ cup – oil
Salt to taste
Grind to paste – 7 cloves, 4 cardamoms, ½ tsp. – whole pepper, ½ inch piece – cinnamon


Soak saffron in warm milk and keep aside. Saffron is the stigma of a flower, crocus.
Fry the sliced onions till crispy golden brown in color.
When cool, grind it coarsely.
Rub ginger and garlic paste all over the chicken
Add red chilli powder, half of the mint and coriander, lemon juice, green chills, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours
In a heavy-bottomed vessel, put the chicken along with the marinade and cook on medium heat until the gravy is ready and the oil is separated.
Boil water, when hot enough add the remaining spices such as whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice. Do not let […]

By |April 26th, 2014|slide|0 Comments|

Recipe: How to cook Meat Kabab

Meat Kebab Recipe
Kebabs are made from meat – minced or medium sized; they have become popular across the world. The main ingredients used are chicken, lamb, chicken, beef and fish. In Arabic language Kebabs mean frying. The kebabs were originally found in Greece. Here we shall learn the recipe of Shammi Kebab.


Half kg of minced meat neatly washed and cleaned.
Take gram dal soaked for 30 minutes 6 tablespoon.
Eggs – 2 beaten.
Oil – 6 tablespoon.
Cumin seeds – 2 teaspoons, 5 cloves, green cardamoms – 6 of them.
Onions – 2 finely chopped.
15 – 16 cloves coarsely pound it along with garlic.
Coarsely pound 2.5” ginger.
Green chillies 8 of them finely chopped.
Half teaspoon of turmeric powder, 4 teaspoon coriander powder and 3 teaspoon red chilli powder.
1 handful – coriander leaves, finely chopped.
Oil for shallow frying.
Salt as per taste.


In a heavy bottomed kadhai and heat 6 table spoons of oil. Once the oil is heated splutter cumin seeds, cardamoms, and cloves. Next add the finely chopped onions, garlic, ginger and green chillies

Sauté the onion till they are translucent now add the drained off gram dal along with the kheema, turmeric powder and salt as per taste.

Stir the mixture often until the dal and kheema becomes tender and water dries.

Now sauté after adding red chilli powder, coriander powder & coriander leaves.

Add the eggs after beating it and combine well into the kheema mixture

Make round thick flattened kebabs and shallow fry till both the sides are golden

Serve with chutney

By |April 25th, 2014|slide|0 Comments|

Recipe : How to cook Fried Fish

Cooking Fried Fish
Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India. 


1 Kg fresh fish fillets.
1 – Egg white, beaten.
1 cup – bread crumbs.
2 tbsp. – melted butter.
Salt as per taste.
¼ tsp – pepper powder.

Cooking steps:

Preheat oven at 350 degree C.
Mix egg, salt and pepper
Dip the fillets in egg
Roll in bread crumbs
On a baking tray put the fish to bake after greasing it
Pour melted butter over fillets
Bake for 10 mins or till it’s done
Serve hot with rice or rotis.



By |April 25th, 2014|slide|0 Comments|

Recipe: How to cook Poha

Recipe Poha
In India, though Poha is a Maharashtrian dish, it has its presence in every state. Because it is cooked easily many people prefer eating it in morning breakfast. The combination of onions, coriander makes its more appealing, delicious and distinctive.

Beaten rice- 1 cup.
Coriander leaves- ¼ Cup.
Grated coconut- ¼ cup.
Crushed Groundnuts- ¼ Cup.
Curry leaves- 1 stalk.
Sugar- ¼ tsp.
Salt to taste.
Green chillies- 5.
Lime Juice- 1 tsp.
Oil- 1.5 tsp.
Chopped onions- 2.
Chopped small potato-1.
Cumin seeds and mustard seeds- ½ tsp each.

Cooking Method:-

Wash the poha twice.
In a heavy sauce pan, add 1.5 tsp oil, heat it, and add cumin seeds, mustard seeds and then potatoes.
Now put green chillies and curry leaves, then add onions.
Fry and stir until they are tender.
Add other ingredients and poha.
Little squeeze of lemon (if required) can be added for tangy taste.
Garnish it with remaining coconut and coriander.
Serve hot with tea or coffee.

By |April 23rd, 2014|slide|0 Comments|

Recipe : How to cook Malai Kofta

Cooking Malai Kofta
Kofta in Turkish means rounding or ball. Originally from turkey koftas are prepared all over the Middle East countries and few of the Asian countries. A very delicious dish, this can be eaten dry or with a gravy. Koftas were introduced to India by Mughals.

For Gravy

125 Gms cream.
75 Gms khoya or Paneer.
150 ml – milk.
50 Gms cashewnuts.
3 tsp. white pepper powder.
2.5 tsp. sugar.
2 tsp. grated ginger.
¼ tsp. nutmeg powder.
½ tsp. turmeric powder.
1 tsp. garlic crushed.
1 “cinnamon.
6 cloves.
Salt to taste.
3 tbsp. ghee.

For kofta

50 Gms khoya.
50 Gms Paneer.
5 medium potatoes.
20 Gms cashew nuts.
20gms raisins.
4-5 green chillies chopped fine.
½ tsp. – ginger grated.
1 tsp. – coriander, chopped.
½ tsp. cumin seeds.
Salt to taste.
1 tbsp grated cheese or Paneer.
1 tbsp. chopped coriander.

Cooking procedure

Boil the potatoes and mix all the ingredients for the Kofta except raisins.
Make small balls then flatten it put 2-3 cashews and raisin in the center and make it into a ball.
Repeat for the remaining dough. Keep aside.
Roast cinnamon, cardamom, nutmeg and cloves together.
Dry grind them, wet grind all the other gravy ingredients except ghee to a paste.
Heat ghee in a skillet adds the dry powders add paste after 2- 3 minutes and fry for 5-7 minutes more.
Add 2 cups of water and simmer on low flame for 15 mins.
Warm the Koftas on a tava.
Place the Koftas in a serving dish. Add the hot gravy on the Koftas and bake in hot oven for 5 minutes.
Serve hot.

By |April 22nd, 2014|slide|0 Comments|

Recipe : How to make Kachori

How to cook Kachori
This is a savory snack which has originated in the northern part of India. This snack can be eaten at any time of the day and is extremely filling. While, the rest of India has managed to reduce the size of the Kachori, North Indians still swear by the super-sized versions.

½ cup urad dal.
5 pinches – Asafoetida.
3 tbsps. Ginger and green chillies paste.
½ tsp. red chilli powder.
½ tsp. pepper powder.
½ tsp. salt.
8 tbsps. Oil.
3 cups Maida.
Oil for frying.


Soak dal overnight. Semi grind the dal with a little water
Heat 2 tbsp of oil in a nonstick pan and add the Asafoetida.
Next, add ginger and green chili paste.
When the oil separates put the dal and stir without letting it to stick to the bottom.
Add salt, red chilli powder, pepper powder and mix well.
Keep stirring till the dal becomes a dough like consistency.

To end

Make soft dough of Maida, salt and oil.
Make small balls.
Flatten each ball put the stuffing.
Roll them and deep fry the balls in hot oil.
Serve with chutney or curry.

By |April 21st, 2014|slide|0 Comments|

Recipe: How to make Palak Paneer

How to cook Paalak Paneer
Palak is the perfect source of gaining Iron and good supplement of vitamins. The North Indian vegetarian dish keeps a perfect balance between taste and health.

Palak (1 Bunch).
Tomatoes (2 large).
Ginger Garlic paste (2 tsp.).
Dhania Powder (1 tsp.).
Jeera Powder (1 tsp.).
Onion (1).
Green chillies (3).
Paneer (200 g).
Salt (to taste).
Oil or butter (2 tsp.).
Cream required for garnishing (2 tsp.).


First wash the spinach and then blanch into hot water
For 10 minutes keep it covered
After it is done, blend it with green chillies, water to make a pulp and grind it
Then grind the tomatoes.
In a vessel, heat oil or butter and then add the chopped or finely ground onions.
Let them become golden brown.
Now add ginger garlic paste
Now add dhania powder, Jeera powder, salt and then add tomatoes.
Stir it for 2 minutes and then add the Palak pulp.
Let it cook for at least 5-7 minutes.
Now add Paneer pieces and turn off the flame.
Garnish with cream and serve hot with any kind of Indian bread.

Recipe: How to make Poori Halwa

Poori Halwa
This is a very famous, traditional and religious food. It is prepared only on certain occasions. It is used as a religious food and given in small quantities to everyone, rich or poor. It can also be had as breakfast, lunch or dinner. A very appetizing recipe that children love and enjoy the most.

For Halwa:

Rava- 1cup (Semolina)
Sugar – 1 cup
Milk – one cup
Water – 1.5 cups
Cardamom powder – 1 gm
Dry fruits ( if required)
A pinch of saffron
Ghee – 2 tbsp( clarified butter)

For Poori:

3 cups of wheat flour
2 tbsp – oil
Oil for deep frying
Salt to taste

For the Halwa

Put the semolina in a deep vessel and roast for 2-3 mins on a low flame
Add ghee and roast again for 4 mins on a medium flame
Stir the Rava and keep aside in a dish
Put sugar , milk and water in the same vessel to roast Rava
Add cardamom powder, dry fruits saffron and bring the mixture to a boil on a low flame
Add the roasted Rava and stir to avoid lumps
When done it will look like a solid mass all combined together and well roasted
Garnish with dry fruits and serve hot with the pooris.

For the Pooris

Add oil and salt to the sieved flour. Add water to knead to a stiff dough
Make small balls and roll out 8 cm discs.
Deep fry in oil till they are puffed up and golden brown
Serve with hot Halwa.