Indian Cuisine: 5 Exotic Recipes for Real Foodies

Indian Cuisine: 5 Exotic Recipes for Real Foodies

India’s rich culinary culture is one of the most innovative worldwide, where some of the most extraordinary recipes have been created. The wide variety of fine exotic dishes is the reason food lovers keep exploring this cuisine. Here are some more exotic Indian recipes for all you real foodies. Enjoy!1. 

1. Spinach and Paneer Turnovers with Basil Mango Chutney


For Turnovers:

  • 2 cups flour
  • 1 thinly sliced onion
  • 1 pound chopped spinach
  • 1 cup paneer
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 6 tablespoons grapeseed oil
  • 1 tablespoon garam masala
  • Pinch of salt

For Chutney:

  • 1 mango
  • ½ lime juice
  • 1 tablespoon minced ginger
  • ¼ teaspoon five-spice blend (2 teaspoons mixed peppercorns, 8 whole star anise, 1 teaspoon whole cloves, 1 teaspoon fennel seeds, 1 teaspoon ground cinnamon)
  • 3 tablespoons chopped basil
  • 1 tablespoon vinegar
  • ¼ teaspoon ground cardamom
  • 1 minced red chilli
  • Pinch of salt
  • Pinch of sugar


For Turnovers: preheat oven to 175C. Place cumin seeds in skillet over medium heat and toast for 30 seconds. Transfer into bowl together with flour and salt. Stir to combine. Add 3 tablespoons oil and ¼ cup water and begin kneading. When dough is formed, cover loosely and set aside. Heat remaining oil in large skillet over medium heat. Add onions and cook for 3 minutes. Add garam masala and fenugreek seeds, cooking for another 2 minutes. Add spinach, seasoning with salt. Stir well and transfer to a bowl. Let it cool, then crumble paneer, stirring to combine. Cut dough into 6 pieces and roll each into a thin circle. Cut into 3 even strips and place a tablespoon of filling in center of each. Fold dough over and seal tightly. Bake for 25 minutes (until golden brown).

For Chutney: Put all chutney ingredients in blender and process until smooth. Store in refrigerator until serving. Serve chutney with turnovers.

2. Rawalpindi Channa Chickpeas – Rich-coloured Thick Peas Gravy


  • 1 cup chickpeas
  • 1 black cardamom
  • 2 tea bags
  • 2 whole cloves
  • 1 tablespoon fresh ginger, finely chopped
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 cloves garlic, finely chopped
  • ¾ teaspoon cumin seeds
  • 1 onion (chopped)
  • ½ teaspoon cumin powder
  • 2 teaspoons coriander powder
  • ¾ teaspoon garam masala powder
  • 4-5 tablespoons canola oil
  • 1 teaspoon tamarind paste
  • ¾ cup hot water

For Tadka:

  • 1 tomato, cut into wedges
  • 1 tablespoon canola oil
  • 1 to 2 whole green chillies

For garnish:

  • 1 tablespoon fresh cilantro, finely chopped


Soak beans in water overnight; drain the following day, wash and bring to cooker. Add cinnamon stick, tea bags, cloves, black cardamom and bay leaf. Add 2 ½ cups water to cover beans and salt (optional). Cook on medium heat for 20 minutes.

Heat oil in a pan. Put onions and fry until dark brown.

Mash ¼ cup of already cooked chickpeas in a cup and put aside.

Once onions are ready, take out and add whole cumin seeds, garam masala powder, coriander powder, cumin powder and garlic in the same oil. Fry for 2 minutes. Add mashed chickpeas to masalas and fry for additional 2 minutes on low heat. Add rest of chickpeas and mix all well. Pour ¾ cup hot water and simmer for 20 minutes. Add tamarind paste and salt to taste. Before serving, add green chillies and tomato wedges to heated oil in pan and fry for a minute. Serve on top of chickpeas. Garnish with cilantro.

3. Tamilian Spinach Poriyal – Fried spinach with coconut, chilli and mustard seeds


  • 360gms chopped spinach leaves
  • 1 mild red chilli, dried
  • 1 heaped teaspoon mustard seeds
  • 10 curry leaves
  • 110gms finely chopped red onion
  • 70gms grated coconut
  • 3 tablespoons vegetable oil
  • ½ teaspoon chilli powder, mild
  • 1 teaspoon urad dal
  • Coriander to garnish
  • Salt, to taste


Heat oil in pan. Add red chilli, fry for a few seconds, and then add mustard seeds. After some seconds add urad dal, 5 curry leaves and onion. Fry for 7 to 8 minutes until softened. Add chilli powder and stir. Next, add spinach a little at a time while stirring and mix well. Fry for 6 minutes.Turn heat to low and add remaining curry leaves, coconut and coriander, stirring all well. Serve warm with rice.

4. Koldil Parohor Logot – Banana Flower with Pigeon Meat


  • 4 cleaned pigeons
  • 1-2 cleaned and dried banana flowers
  • 2 grated onions
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin powder
  • 1 teaspoon pepper powder
  • 2 bay leaf
  • 4 tablespoons mustard oil
  • ½ teaspoon turmeric
  • 1 dry chilly
  • 1 teaspoon ghee


Heat oil and add onions. Fry until light golden. Add ginger and garlic paste, bay leaf and chilli and fry for a minute. Next, add turmeric, cumin powder and ground pepper, pouring a little water. Fry until oil separates. Now add meat and stir well to coat with spices. Add banana flower and lower heat. Pour in a few tablespoons of water and cook until done.

5. Baked Gulab Jamun 


  • ¼ cup flour
  • A pinch baking powder
  • ¼ cup sugar
  • ¼ cup whipping cream
  • ½ cup powdered whole milk
  • 2 tablespoons pistachios, chopped
  • 1 cup water
  • 1 teaspoon rose water


Preheat oven to 180C. Mix flour and powdered milk and add baking powder. Add cream and stir until soft dough is made.

Break dough off into pieces and form balls. Put balls on cookie sheet covered with parchment paper. Put in oven and bake for approximately 8 minutes or until they turn golden.

Remove parchment paper and put balls back on cookie sheet, with oven turned to broil. Broil until balls get dark brown colour.

Fill a pan with 1 cup water and ¾ cup sugar. Mix until sugar dissolves and bring to boil. Let simmer and add 1 teaspoon rose water. Add balls and let simmer for 2 minutes. Turn heat off and let them soak for at least 30 minutes. To serve, place two Gulab Jamuns in a small bowl, pour some warm syrup over them and scatter pistachios on top. 

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