Desi Food

Recipes for Indian Delicacies

Discover the delectable world of Indian festival cuisine! Dive into a flavorful journey through the diverse regions of India, where festivals come alive with an array of mouthwatering dishes. Explore the vibrant flavors, unique ingredients, and cherished recipes that make festivals in India a gastronomic delight.

Table of Contents

Absolutely delicious Thali dinner is served at Amrit Rao Peshwa...

View top-quality stock photos of Thali Dinner At Amrit Rao Peshwa Palace. Find premium, high-resolution stock photography at Getty Images.

Sundal – Chickpea Salad


A South Indian delicacy, Sundal is a protein-packed snack made from boiled chickpeas or lentils. It’s seasoned with mustard seeds, curry leaves, and grated coconut, making it a healthy and delicious offering during the festival.


  • Boiled chickpeas
  • Grated coconut
  • Mustard seeds
  • Curry leaves
  • Vegetable oil
  • Salt
  • Green chilies (optional)


  1. Heat vegetable oil in a pan. Add mustard seeds and let them splutter.
  2. Add curry leaves and green chilies (if using). Sauté briefly.
  3. Add boiled chickpeas and grated coconut. Mix well.
  4. Season with salt and continue to sauté for a few minutes.
  5. Remove from heat, garnish with grated coconut, and serve as a flavorful salad or snack.

Payasam – Sweet Rice Dish

Kheer dessert, Moong Dal Payasam is an Indian sweet dish prepared...

Kheer dessert, Moong Dal Payasam is an Indian sweet dish prepared with milk, moong dal, cashew and raisins.

Payasam is a sweet rice pudding made with milk, rice, and flavored with cardamom and saffron. It’s a favorite dessert in South India.


  • Rice
  • Milk
  • Sugar
  • Cardamom
  • Saffron strands (optional)
  • Ghee (clarified butter)
  • Assorted nuts (like cashews and raisins)


  1. Cook rice in milk over low heat until it becomes soft and creamy.
  2. Add sugar, cardamom, and saffron strands (if using). Mix well and simmer until it thickens.
  3. In a separate pan, heat ghee and roast the assorted nuts until they turn golden.
  4. Add the roasted nuts to the rice-milk mixture and stir.
  5. Garnish with more nuts and serve as a delightful dessert or sweet treat.

Kuttu Ki Puri – Buckwheat Puri


A North Indian fasting favorite, Kuttu Ki Puri is made from buckwheat flour and deep-fried until it puffs up. It’s served with potato curry.


  • Buckwheat flour (Kuttu ka atta)
  • Boiled and mashed potatoes
  • Sendha namak (rock salt)
  • Vegetable oil (for frying)


  1. Combine buckwheat flour, mashed potatoes, and a pinch of rock salt in a bowl.
  2. Knead the mixture into a smooth dough, adding water as needed.
  3. Divide the dough into small portions and roll them into puris (flatbreads).
  4. Heat vegetable oil in a pan for frying.
  5. Fry the puris until they puff up and turn golden brown.
  6. Drain excess oil on a paper towel and serve hot with potato curry or yogurt.

Sabudana Khichdi – Tapioca Pearl Stir-Fry

Sabudana Khichadi is a popular dish in Western India, made of soaked...

Sabudana Khichadi is a popular dish in Western India, made of soaked Sabudana also called as pearl tapioca.

This Maharashtrian dish features tapioca pearls stir-fried with peanuts, curry leaves, and spices. It’s a popular fasting recipe.


  • Sabudana (tapioca pearls)
  • Peanuts
  • Ghee (clarified butter)
  • Cumin seeds
  • Green chilies
  • Curry leaves
  • Potatoes (optional)
  • Lemon juice
  • Fresh coriander leaves


  1. Wash and soak sabudana in water for a few hours or overnight until they swell and become soft.
  2. Heat ghee in a pan, add cumin seeds, and let them splutter.
  3. Add green chilies, curry leaves, and roasted peanuts. Sauté for a minute.
  4. If using potatoes, add boiled and cubed potatoes to the mixture.
  5. Add the soaked sabudana and stir-fry until they become translucent.
  6. Squeeze fresh lemon juice and garnish with chopped coriander leaves before serving. Enjoy this delightful stir-fry during Navaratri fasting.

Sandesh – Bengali Sweet

Shankh shaped sondesh and round sondesh kept in a bowl together.

View top-quality stock photos of Shankh Shaped Sondesh And Round Sondesh Kept In A Bowl Together. Find premium, high-resolution stock photography at Getty Images.

Sandesh is a famous Bengali sweet made from fresh paneer (Indian cottage cheese), sugar, and cardamom. It’s often garnished with pistachios.


  • Paneer (Indian cottage cheese)
  • Sugar
  • Cardamom powder
  • Saffron strands (optional)
  • Chopped pistachios


  1. Mash the paneer until smooth and crumb-free.
  2. Heat a non-stick pan and add the paneer.
  3. Cook on low heat while stirring continuously.
  4. Add sugar, cardamom powder, and saffron strands (if using). Continue to cook until the mixture thickens and leaves the sides of the pan.
  5. Remove from heat and let it cool slightly.
  6. Shape the mixture into small sandesh, garnish with chopped pistachios, and allow them to set.
  7. Serve these delightful Bengali sweets to add a touch of sweetness to your Navaratri celebrations.

Rasgulla – Sweet Cheese Balls

Rasgulla also known as Rosogolla is an Indian bengali dessert...

Rasgulla also known as Rosogolla is an Indian bengali dessert prepared using cottage cheese and soaked in sugar syrup.

Another Bengali favorite, Rasgulla Or Rosogolla consists of juicy, soft cottage cheese balls soaked in sugar syrup. It’s a delightful dessert enjoyed during Navaratri.


  • Chhena (cottage cheese)
  • Sugar
  • Cardamom pods
  • Water
  • Rosewater (optional)


  1. Knead the chhena until it becomes smooth and free from lumps.
  2. Shape the chhena into small balls.
  3. In a separate pot, combine sugar, cardamom pods, and water. Bring it to a boil to create a sugar syrup.
  4. Gently drop the chhena balls into the boiling syrup.
  5. Cover and cook for about 20-25 minutes until the rasgullas double in size.
  6. Let them cool, and optionally, add a few drops of rosewater for fragrance.
  7. Serve these sweet cheese balls as a delectable dessert during Navaratri festivities.

Mysore Pak

Mysore pak is an Indian sweet prepared in ghee. It originated in the...

Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysuru, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram...

Mysore Pak is a sweet treat that originates from the city of Mysore in Karnataka. It’s made from ghee (clarified butter), sugar, and gram flour. The result is a rich, melt-in-the-mouth dessert that’s savored during Dussehra.


  • 1 cup besan (gram flour)
  • 1 1/4 cup sugar
  • 1 1/4 cup ghee
  • A pinch of cardamom powder
  • A pinch of edible camphor (optional, for flavor)
  • A pinch of orange food color (optional)


  1. Heat a heavy-bottomed pan and add 1 cup of ghee to it. Allow it to melt over low heat.
  2. Add besan to the melted ghee and roast it on low flame continuously. Keep stirring to avoid lumps. Roast until the besan turns aromatic and changes color to a light golden brown. This step can take around 15-20 minutes.
  3. Meanwhile, in another pan, heat the sugar with a 1/4 cup of water to make a sugar syrup. Cook until the sugar dissolves completely and reaches a one-string consistency.
  4. Once the besan is roasted, reduce the heat to the lowest setting. Carefully add the hot sugar syrup to the roasted besan. Be cautious, as it may splutter.
  5. Stir vigorously to combine the besan and sugar syrup. Keep stirring continuously, so no lumps form.
  6. Add the remaining 1/4 cup of ghee gradually while stirring. Continue to cook and stir until the mixture starts leaving the sides of the pan and becomes frothy.
  7. Add a pinch of cardamom powder and a pinch of edible camphor for flavor. You can also add a pinch of orange food color if desired.
  8. Grease a plate or tray with ghee and transfer the mixture onto it. Spread it evenly and allow it to cool for a few minutes.
  9. While it’s still warm, cut it into pieces or diamonds.
  10. Once it cools down completely, the Mysore Pak is ready to be served. Enjoy this delightful sweet treat!

Puliyodarai (Tamarind Rice)

Puliyodarai, Puliyagore, Pulihora or Tamarind Rice is a popular rice dish served in temples and homes on special occasions or just because it tastes so good


Puliyodarai or Pulihora is a tangy and spicy South Indian rice dish made with tamarind pulp and a flavorful spice mix. It’s a popular dish often prepared for festivals and special occasions in southern India.


For the Spice Mix:

  • 2 tablespoons coriander seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 1 tablespoon urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • 2-3 dried red chilies (adjust to taste)
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder

For the Tamarind Paste:

  • Gooseberry-sized tamarind soaked in warm water
  • 1 tablespoon jaggery (adjust to taste)
  • Salt to taste

For Tempering:

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon chana dal (split chickpeas)
  • 1/2 teaspoon urad dal (split black gram)
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 2-3 whole dried red chilies
  • 1/4 cup peanuts (optional)


For the Spice Mix:

  1. Dry roast all the spice mix ingredients (coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, asafoetida, and turmeric powder) in a pan until they turn aromatic and slightly golden. Allow them to cool.
  2. Grind the roasted ingredients into a fine powder. This spice mix is known as “pulikachal powder.”

For the Tamarind Paste:

  1. Extract the pulp from the soaked tamarind by squeezing it in water. Strain the tamarind pulp.
  2. In a pan, heat oil, and add mustard seeds. Let them splutter.
  3. Add chana dal and urad dal. Roast them until they turn golden.
  4. Add a pinch of asafoetida, curry leaves, whole dried red chilies, and peanuts (if using). Sauté for a few minutes.
  5. Add the tamarind pulp to the pan. Stir well and let it simmer for a few minutes until the raw smell of tamarind disappears.
  6. Add the pulikachal powder, jaggery, and salt to the tamarind mixture. Mix thoroughly.
  7. Cook on low flame until the mixture thickens and the oil starts to separate. This is the pulikachal paste.

For Preparing Puliyodarai:

  1. Cook rice and let it cool. You can use leftover rice too.
  2. Mix the cooked rice with the prepared pulikachal paste. Adjust the quantity of paste based on your taste preferences.
  3. Ensure the rice is coated evenly with the pulikachal paste.
  4. Puliyodarai is ready to be served. You can garnish it with some fried peanuts for added crunch and flavor.

Puran Poli, Bobbattu or Holige

Puran Poli is a traditional Indian dessert, made with jaggery...

Puran Poli is a traditional Indian dessert, made with jaggery stuffing and prepared as flat bread.

A traditional Indian delicacy enjoyed during festivals, Puran Poli is a sweet stuffed flatbread with a flavorful filling. It’s a cherished treat that varies slightly across regions.


For the Outer Dough:

  • Whole wheat flour
  • Water
  • A pinch of salt

For the Sweet Filling (Puran):

  • Chana dal (split chickpeas)
  • Jaggery (or sugar)
  • Cardamom powder
  • Ghee (clarified butter)


For the Outer Dough:

  1. Take whole wheat flour, a pinch of salt, and water in a bowl.
  2. Knead the mixture into a smooth and soft dough.
  3. Divide the dough into small, equal-sized balls and set them aside.

For the Sweet Filling (Puran):

  1. Boil chana dal until it’s soft and cooked.
  2. Drain the excess water and mash the dal.
  3. Heat a pan and add ghee, mashed chana dal, jaggery (or sugar), and cardamom powder.
  4. Cook the mixture on low heat until it thickens and forms a soft, sweet filling (puran).
  5. Let the puran cool to room temperature.

Assembling the Puran Poli:

  1. Take one dough ball and flatten it into a small disc on a lightly greased surface.
  2. Place a portion of the sweet puran in the center of the disc.
  3. Carefully seal the edges, ensuring the filling is enclosed within the dough.
  4. Gently flatten the stuffed ball into a round flatbread using a rolling pin.

For Bobbatlu (Holige):

Bobbatlu, also known as Holige in some regions, is a variation of Puran Poli. The primary difference is in the filling and regional preferences. For Bobbatlu:

  • Use grated coconut and jaggery as the filling instead of chana dal and jaggery.
  • Follow the same steps for making the outer dough and assembling as described above.
  • Cook Bobbatlu on a griddle or pan until both sides are lightly browned.

Both Puran Poli and Bobbatlu/Holige are delightful treats enjoyed during festivals in different parts of India, and you can choose the one that suits your taste preferences. Serve them warm with a drizzle of ghee for an authentic festival experience.

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