5 Traditional Indian Recipes to Try at Home | Vedriti

Introduction: Bringing the Joy of  Traditional Cooking Back to Our Kitchens

Some of the best food memories begin in our own kitchens. The aroma of mustard oil warming in a kadhai, freshly ground spices releasing their fragrance, and a plate of hot pakodis served with chai—these little moments make homemade food special.

Indian cooking is full of regional flavours, family recipes and ingredients that have been used for generations. From tangy homemade pickles to spicy vegetable curries, every dish has its own character and charm.

At Vedriti, we believe that good cooking begins with thoughtful ingredient choices. The oil used for tempering, frying or preparing a pickle can influence the aroma and flavour of the final dish. That is why traditional cooking oils, such as mustard oil and groundnut oil, continue to have a place in many Indian kitchens.

Whether you enjoy experimenting with regional recipes or prefer simple homemade meals, here are five dishes worth exploring: mirch ka achaar, poi ke patte ki pakodi, Kolhapuri mixed veg, viral-style chicken and Sindhi special Chith-Kutt.

Let's get cooking!

1.        UP-Style Mirch Ka Achaar: A Tangy, Spicy Homemade Favourite

A traditional Indian meal often feels incomplete without a little pickle on the side. Mirch ka achaar is a wonderful choice for anyone who enjoys the combination of spicy green chillies, aromatic spices and the distinctive flavour of mustard oil.

Popular in many North Indian households, green chilli pickle can be prepared in different ways, depending on regional preferences and family traditions. This quick version is ideal for enjoying with everyday meals.

Ingredients

•  250 g fresh green chillies
•  2 tablespoons fennel seeds
•  1 tablespoon mustard seeds
• ½ teaspoon turmeric powder
•   2 tablespoons pickle masala
• Salt to taste
•  3–4 tablespoons Vedriti Wood-Pressed Mustard Oil
•  Lemon juice, if desired

Method

1.  Wash the green chillies thoroughly and dry them completely.
2.  Cut them into small pieces or slit them lengthwise.
3.  Lightly crush the fennel and mustard seeds to release their aroma.
4. Mix the crushed spices with turmeric, pickle masala and salt.
5.  Add Vedriti Wood-Pressed Mustard Oil and mix until the spices are evenly coated.
6. Add the chillies and toss everything together.
7. Transfer the mixture to a clean, dry glass jar and refrigerate. Allow the flavours to develop before serving.

What Makes It Special?

Mustard oil is a natural fit for many traditional Indian pickle preparations because of its distinctive pungency and bold aroma. Combined with fennel and mustard seeds, it creates a familiar, savoury flavour that pairs beautifully with everyday meals.

Serving suggestion: Enjoy mirch ka achaar with aloo paratha, dal-chawal, poori or a simple homemade thali.

Vedriti kitchen tip: Looking to bring the traditional flavour of mustard oil to your pickle recipes? Explore Vedriti Wood-Pressed Mustard Oil.

Storage note: This quick version should be refrigerated. For long-term storage, follow a tested pickle recipe with appropriate acidity and preservation instructions.

2.       Poi Ke Patte Ki Pakodi: Crispy, Crunchy and Perfect for Chai Time

When it comes to homemade snacks, few things are as satisfying as freshly fried pakodis. Poi leaves, also known as Malabar spinach leaves, can be used to prepare a delicious variation of leafy fritters.

Coated in a spiced besan batter and fried until crisp, these pakodis make a lovely addition to rainy-day snacks, evening tea or a family gathering.

Ingredients

1.   8–10 fresh poi leaves
2.  1 cup gram flour (besan)
3.   2 tablespoons rice flour
4.   ½ teaspoon turmeric powder
5.  ½ teaspoon red chilli powder
6.   ½ teaspoon ajwain
7.  Salt to taste
8.  Water as needed
9.   Vedriti Wood-Pressed Groundnut Oil, for frying

Method

1.  Wash the poi leaves carefully and pat them completely dry.
2.  Combine besan, rice flour, turmeric, red chilli powder, ajwain and salt in a bowl.
3.  Add water gradually to prepare a thick batter that coats the leaves evenly.
4.  Dip each leaf into the batter, ensuring both sides are covered.
5.  Heat Vedriti Wood-Pressed Groundnut Oil in a kadhai. Fry the coated leaves in         batches until golden and crisp.
6. Drain the pakodis and serve them hot.

Why Use Groundnut Oil for Frying?

Groundnut oil has a naturally mild, nutty character that works well in many Indian snacks. Its versatility makes it suitable for everyday cooking, sautéing and frying.

The key to crisp pakodis is also in the technique: dry leaves, a properly thick batter, sufficiently hot oil and frying in small batches. Avoid overcrowding the kadhai, as this can lower the oil temperature and affect the texture.

Serving suggestion: Serve hot pakodis with green chutney, tamarind chutney or a steaming cup of masala chai.

Bring home the flavour: Make your favourite homemade snacks with Vedriti Wood-Pressed Groundnut Oil.

3.       Kolhapuri-Style Mixed Veg: A Spicy Maharashtrian-Inspired Curry

If you enjoy bold flavours and generously spiced curries, Kolhapuri-style mixed vegetables deserve a place on your menu.

Inspired by the robust cooking associated with Kolhapur in Maharashtra, this dish combines vegetables with a rich, spicy masala. Traditional preparations can vary, and some use a freshly prepared roasted spice blend. This home-style version offers a convenient way to enjoy similar flavour notes.

Ingredients

1. 1 cup cauliflower florets
2. 1 potato, diced1 carrot, chopped
3.  ½ cup green peas
4. 1 capsicum, chopped
5. 2 onions, finely chopped
6. 2 tomatoes, pureed
7. 1 tablespoon ginger-garlic paste
8. 1–2 tablespoons Kolhapuri masala
9. ½ teaspoon turmeric powder
10.  Salt to taste
11.  2 tablespoons Vedriti Wood-Pressed Mustard Oil
12.   Fresh coriander for garnishing

Method

1.  Heat the mustard oil in a kadhai, following the product's cooking instructions.
2. Add chopped onions and sauté until golden. Stir in the ginger-garlic paste.
3.  Add tomato puree, turmeric, Kolhapuri masala and salt. Cook until the mixture thickens.
4.  Add the potatoes, carrots, cauliflower and peas. Mix until the vegetables are coated in the masala.
5. Add a little water, cover and cook until the vegetables are tender.
6. Add the capsicum towards the end and cook for a few more minutes. Garnish with fresh coriander.

What Gives This Curry Its Character?

The combination of spices, tomatoes and slowly cooked onions creates a rich masala that clings to the vegetables. Mustard oil contributes its own distinctive aroma, while the spice blend brings warmth and depth.

For a more traditional Kolhapuri-inspired preparation, use a regional masala recipe featuring roasted spices and other ingredients appropriate to the specific style.

Serving suggestion: Pair this curry with chapati, bhakri, paratha or steamed rice.

Vedriti kitchen tip: Give your homemade vegetable curries a traditional touch with Vedriti Wood-Pressed Mustard Oil.

4.      Viral-Style Chicken: A Juicy, Masala-Coated Favourite

Food trends come and go, but a flavourful chicken recipe is always welcome at the dinner table. This easy viral-style version combines curd, warming spices and mustard oil to create a juicy, masala-coated dish.

It is a practical option for a weekend meal or a get-together with friends and family. The recipe is a general home-style version rather than a recreation of one specific viral video.

Ingredients

• 500 g chicken pieces
• ½ cup thick curd
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste
• 3–4 tablespoons Vedriti Wood-Pressed Mustard Oil
• Fresh coriander for garnishing

Method

1. Mix the curd, ginger-garlic paste, chilli powder, turmeric, coriander powder, garam masala, lemon juice and salt.
2. Add the chicken, coat it thoroughly and marinate in the refrigerator for at least 30 minutes.
3. Heat the mustard oil in a heavy-bottomed pan.
4. Add the marinated chicken and cook until the pieces begin to brown.
5. Cover and cook over medium-low heat until the chicken is tender and thoroughly cooked. Add a little water if required.
6. Remove the lid and cook briefly until the masala thickens. Garnish with coriander and serve hot.

The Secret to a Flavourful Chicken Dish

Allowing enough time for marination helps the seasoning coat the chicken evenly. Cooking the chicken thoroughly while retaining moisture is equally important.

Mustard oil brings a bold, familiar flavour to this preparation. If you enjoy cooking chicken with traditional Indian ingredients, it can be a useful addition to your kitchen.

Serving suggestion: Serve with naan, rumali roti, paratha or steamed rice.

Cook something delicious: Explore Vedriti Wood-Pressed Mustard Oil for your everyday cooking.

5.       Sindhi Special Chith-Kutt: A Regional Recipe Worth Exploring

One of the most interesting parts of Indian cooking is discovering dishes that are closely connected to a particular community or family tradition.

Sindhi cuisine is known for its variety of comforting meals, flavourful preparations and distinctive regional dishes. If you enjoy exploring food beyond familiar everyday recipes, a Sindhi speciality such as Chith-Kutt is an opportunity to discover a different culinary tradition.

However, the name Chith-Kutt alone is not enough to establish a reliable ingredient list or cooking method. Regional names can have different spellings, and preparations may vary. Rather than presenting an unverified recipe as an authentic Sindhi preparation, use the original cook's or influencer's recipe as the source for this section.

        Why Preserve the Original Method?

Regional recipes carry more than flavour. They also reflect the ingredients, cooking techniques and food traditions passed between generations.

When featuring a community speciality, preserving the original method helps readers understand the dish as it is actually prepared, rather than substituting a generic recipe.

Discover more with Vedriti: Explore Vedriti's collection of wood-pressed oils and choose an oil suited to your preferred style of cooking.

        Choosing the Right Cooking Oil for Everyday Recipes

Different dishes call for different flavours and cooking techniques. Understanding the character of an oil can help you choose one that complements your ingredients.

Vedriti Wood-Pressed Mustard Oil

Mustard oil is known for its distinctive pungency and bold aroma. It is commonly used in many Indian regional preparations, including pickles, vegetable curries, tempering and selected meat dishes.

Explore Vedriti Wood-Pressed Mustard Oil.

Vedriti Wood-Pressed Groundnut Oil

Groundnut oil has a mild, nutty flavour that suits a variety of everyday dishes. It can be used for sautéing, frying and other cooking methods, making it a versatile option for homemade snacks such as pakodis.

Explore Vedriti Wood-Pressed Groundnut Oil.

Both oils are available through Vedriti's official website. Always follow the product label and choose an oil according to the recipe, cooking method and your dietary needs.

Final Thoughts: Good Food Begins with Thoughtful Ingredients

From the tangy kick of green chilli pickle to the crunch of freshly fried pakodis, the richness of a vegetable curry and the warmth of a spiced chicken dish, homemade food offers endless ways to explore flavour.

Regional recipes also remind us to stay curious about India's diverse food traditions. Whether you are revisiting a family favourite or discovering a dish from another part of the country, the joy lies in understanding the ingredients, respecting the method and sharing the result.

At Vedriti, we believe traditional cooking deserves thoughtful ingredients and a place in modern kitchens. Explore our wood-pressed oils and bring your own favourite recipes to life.

Cook with care. Savour tradition. Make every meal your own.

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