15 Most Difficult to make Indian Foods.
15 Most Difficult to make Indian Foods. Now the last one on the chart was not really easy to make. so the best of all is not difficult to read but definately difficult to make yes we are talking about the Indian dishes that are very difficult to make. in fact that has made our imagination to wonder that we should soon do another article on Most difficult to eat recipes. we can so imagine that this would be so fun and probably be much closer to the weird foods of the country, you can definately count on us for the next one as easy to cook and quick to make as well.
If you felt that cooking is not every ones cup of tea , we really cant agree more with you with the following curated dishes from India that we feel are a tough ones to cook to perfection. Too many cooks spoils the broth and the dishes that requires a longer time even one cook is capable enough of spoiling the dish.
1. Biryani (ratios, process)recipe.
Biryani is one such dish that if goes wrong in preparation than it completely goes wrong. A food that is a great combination of the right spices to add the great taste and flavour and right timing. Whether it is veg Biryani or Non veg Biryani this is one difficult to cook recipe for the layers of cooking that us involved mixing / adding the right ingredient at the right time. the entire cooking happens in one big vessel makes it all the more difficult on the timing. Not just the quantity of ingredients to the perfect taste but intensity of flame and right amount of water to cook the rice to perfection is also a difficult trick to match if not mastered well.
2. Akki Rotti & neer dosa recipe.
This one is from South India and if you don’t practice this is one recipe that is very difficult to get perfect in the first go. Though over a period of time one develops the mastery on the cooking time and thickness. Infact timing is very important while making dosa and the biggest challenge is spreading the dosa just right.
3. Dal-bati recipe.
this one is the most authentic cusine from rajasthan. And is generally served as a complete meal and very famously known as Dal – Bati – churma. So dal is the lentil curry, Bati is made of dough can be given the status of bread or sides while churma is lightly sweet so we can say a dessert in this meal. Being a authentic dish from Rajasthan this one is made in pure dish ghee. And mastery is needed from setting the right balance right from the preparation time of the dough for Bati. And the trickiest part is the baking of the bati. If the dough preparation is good then it will bake to perfection else either it becomes too hard (due to less ghee content ) or can be too soft ( over dose of ghee ). So that’s the reason this one has made it to our list for of most difficult to cook Indian dishes.
if we see at large the customer base of Rogan josh who dine out and order for Rogan josh. You can see them commonly complaining that rogan josh was not cooked well. This is one food that has more credits to the cooking time then the cooking method or spices. If the bonemarrow is allowed to cook for sufficient time in the gravy that is where this dish derives its inspiration.So we will not be wrong in saying that the restaurants that follow one gravy for many are into a cheap imitation of this extremely healthy and tasty dish. Most of the people also try to cook this in pressure cook, so while the time in cooking is reduced so is the taste. Now take your call while you cook Rogan josh as tme of taste both are inversely proportionate to each other.
5. Sikandari Raan recipe.
Sikandari Raan is a complete game on margination. Marinate it right you get a great , just marinate in a way that the entire leg is well spices. As Sikandari Raan is nothing but a complete lamb leg that is cooked in tandoor. Probably one reason why people love consuming this outside in restaurants as they have tandoor available to handle such a bug piece of meat while cooking. And this size is one main reason that this one is a difficult to cook recipe. So brainer we have don’t justice with pick of difficult to cook recipe.
6. Haleem (Pate of lamb, bulgur and lentils; ratios, process) recipe.
Haleem is very popular indian muslim dish which is available only once in a year but in hyderabad you can try it almost everyday. hyderabadi haleem is world famous and they also export haleem during the muslim festival to the Arab countries. you can find chicken haleem, mutton haleem, etc. in hyderabad at most of the places.
7. Sarson ka sag & Make ki Roti recipe.
this is a very famous north indian dish consumed during winters due to the seasonality of the green leafy vegetable sarso ka saag being one of the major ingredient here. Make ki roti is another big challenge like any other dough this one is very difficult to blend due to its coarse texture. Few mix some percentage of wheat floor to facilitate the smoothness of the dough and get a perfect shape. Ideally make ki roti is not done on chakla bellen this needs to be made using hands and oil to minus the friction and avoid cracking of the perfect round chapatti. If you though making the round chapatti is the tough thing then lets add even cooking it is not easy. Done on a very sim gas this one takes time. so while you make it don’t expect it to go out o fthe kitchen within a minute while you serving it hot on the table, this one is not wheat chapatti and takes its own sweet time to taste to perfection. Consumed with white butter and jiggery this is one food to die for. So can say all the hard work in up for reward for a great taste.
8. Hak sag recipe.
This is a dish made of greens in Kashmir , this is again a complete game of ingredients, details in the process of making and the perfect timing to cook it to the taste. Even a slight variation of any of the 3 can ruin this difficult to cook dish.