Bristi Home Kitchen
34 recipes converted from their YouTube cooking videos.
Restaurant style daal makhani without cream
A rich, creamy restaurant‑style Dal Makhani made from black urad dal and rajma, finished with homemade cream and paired with soft, slightly charred Tandoori Roti. No store‑bought cream is needed – just a little milk and butter for that authentic buttery texture.
आज का खाना बहोत टेस्टी था, हस्बेंड को बहोत पसंद आया
A hearty Indian winter dish featuring tender chickpeas simmered in a vibrant spinach puree, brightened with tamarind and garam masala, served alongside a quick spiced eggplant side. Perfect with rice, roti, or paratha.
Crispy Bihari Style Samosa & Lasoon Chutney कितने भी सख्त हो, यहा तो पिघलना ही पड़ता है
A step‑by‑step guide to making street‑style crispy samosas at home, featuring a tangy garlic‑tamarind chutney. The dough is made with ghee for extra crunch, the filling is a flavorful mix of roasted peanuts, potatoes, peas and Indian spices, and the chutney adds a sweet‑sour kick. Perfect as a snack, appetizer, or party finger food.
आज ऐसा खाना बनाया कि देखते ही भूख बढ़ जाएगी
A hearty, authentic Indian breakfast featuring spicy tomato‑onion chutney, protein‑packed missi roti made with gram and wheat flour, and a refreshing sweet‑cardamom lassi. Perfect for a flavorful start to the day.
Bangalore Meghna Paneer Biryani सब बोल रहे थे, डिट्टो वैसा ही बना दिया मैने
A fragrant, South‑Indian inspired vegetarian biryani featuring crisp fried paneer cubes, caramelised onion birista and a richly spiced yogurt‑based gravy. The dish follows the distinctive Megna biryani method where the paneer and gravy are kept separate until the final layering, giving each bite a burst of flavor and texture.
ऐसे आलू बनाएंगे तो उंगलियां चाट जाएंगे
A trio of quick, dry Indian potato dishes from Bristi Home Kitchen: fiery Teekhi Aloo, fragrant Methi Aloo, and classic Aloo Gobi. All three are made with boiled potatoes, aromatic spice blends, and minimal oil, perfect for lunch boxes or a hearty dinner spread.
यकीन मानिए ऐसे खाना बनाएंगे ना तो स्वाद आ जाएगा
A quick and tasty North Indian okra (bhindi) curry cooked with caramelized onions, fresh tomato‑ginger‑garlic paste, and aromatic spices. Minimal spices, plenty of flavor, perfect with roti, paratha or rice.
Super easy Rajma
A quick, one‑pot Indian kidney‑bean curry with a thick, flavorful gravy made entirely in a pressure cooker. No pre‑boiling, no grinding of spices, and the beans stay soft and creamy. Perfect with rice or roti.
Hare Chane ki sabji, Gajar kheer
A two‑part Indian lunch thali featuring soft, steamed green‑chickpea dumplings (badi) cooked in a fragrant tomato‑onion gravy, paired with a sweet, creamy carrot kheer made with milk and custard powder. The dish is nostalgic, hearty, and perfect for family meals.
Paneer Bhurji, kurkuri bhindi & naan
A festive Indian thali featuring fluffy yeast‑leavened naan, creamy paneer bhurji, and oven‑baked crispy bhindi. Ready in about 2½ hours, this restaurant‑style spread serves a crowd and can be assembled in 30‑40 minutes once the dough has risen.
ऐसे बनाया मैने कन्या पूजन का भोग
A festive Navratri feast featuring sweet semolina halwa, spicy black chickpeas (kala chana) and fluffy puris. This complete meal captures the traditional flavors of Indian fasting cuisine with aromatic spices, saffron‑infused halwa, and crisp fried bread.
Papadi chana chaat
A tangy, spicy, and crunchy Indian street‑food snack made with boiled Kabuli chickpeas, homemade papdi, tamarind‑flavored chaat masala, and a sweet yogurt topping. Perfect for festivals, birthday parties, or Ramadan gatherings.
Bhandare wali alloo sabji n puri
A tangy, spicy potato curry inspired by the famous street food of Bhandara, cooked without onion or garlic and served with crisp, fluffy puris. The dish is flavored with mustard oil, a fresh ginger‑chili paste, and a secret blend of whole spices that give it an unforgettable aroma.
रक्षाबंधन के स्पेशल लंच थाली मे बनाई थी ढेर सारी स्पेशल चीजें??Complete Veg Thali
A festive Indian thali inspired by a Rakhshabandhan celebration, featuring a sweet milk‑dal dessert (Sawai), dry aloo‑gobhi, a fragrant paneer curry without onion‑garlic, sevai sweet, crunchy corn‑cheese balls, fluffy puris, crisp papad and a simple cucumber‑carrot salad. All dishes are prepared in about 1½‑2 hours with minimal oil.
Matar kulcha
A vibrant North Indian street‑style snack featuring soft, fluffy whole‑wheat kulchas served with a tangy, spicy pea (matar) chaat. The kulchas are made without maida, using yeast and milk powder for extra softness, while the peas are boiled with a hint of baking soda and tossed in a fresh mint‑coriander‑tamarind sauce. Perfect for a weekend brunch or a hearty snack.
आज घर आऐ मेहमान, बनाई स्पेशल रेसिपी
A fragrant, hotel‑style vegetable dum biryani made with long‑grain basmati rice, saffron‑infused milk, crisp fried onions, and a spiced yogurt‑marinated vegetable mix. Layered and cooked on low flame for a perfect fluffy, aromatic rice that’s full of flavor.
Kaju makhana curry & Soft Naan
A restaurant‑style, ultra‑rich Kaju (cashew) and Makhana (foxnut) curry paired with pillowy, super soft naan. The curry is flavored with toasted cashews, aromatic spices, and a silky cream‑infused gravy, while the naan gets a fluffy texture thanks to a touch of all‑purpose flour and baking soda. Perfect for a special dinner or when you have guests over.
आज मेहमानो के लिए बनाया स्पेशल खाना मिट्टी के बर्तन मे
A rustic Sunday special featuring smoky Kadhai Paneer and soft Garlic Butter Naan, both cooked entirely in earthenware pots. The paneer is tossed with a fragrant roasted spice blend, while the naan is hand‑shaped, brushed with garlic butter, and baked against the hot interior of an inverted clay kadhai for a crispy‑soft finish.
Smokey Aaloo- Matar Pulao in Cooker
A fragrant, one‑grain‑separated potato and green pea pulao made quickly in a pressure cooker. The recipe uses long‑grain Basmati rice, new potatoes, whole spices, and a touch of lemon juice for a fresh finish, served with a cool onion‑mint raita.
बिल्कुल अलग तरह से बनाया,सबने मांग - मांग कर खाया
A flavorful, aromatic fenugreek leaf curry cooked with roasted peanuts, gram flour, sesame seeds, garlic, and a special tempering. The dish is dry‑ish, non‑bitter, and pairs perfectly with bajra roti or rice.
Chatpata matar/ Ragda Chaat
A tangy, spicy, and refreshing Indian street‑food snack made with soaked yellow peas, boiled potatoes, mint‑coriander‑tamarind chutney, and a sizzling tempering. Perfect for festivals like Holi or Ramadan, this chaat delivers the authentic “trolley‑side” flavor with minimal fuss.
Matar Naan & onion Imli Chatni
Fluffy, soft naan pockets stuffed with a spicy fresh pea filling, served with a tangy onion‑tamarind chutney. No fermentation needed, quick to make, and perfect for a hearty snack or side.
Mini Onion Paan Samosa
Crispy, bite‑size onion samosas shaped like a pan (paan) with a tangy, spiced stuffing, finished with bhujia and a squeeze of lemon. Perfect as a snack with tea or chutney.
moong mini khasta kachori
Crispy, puffed mini kachoris stuffed with a spiced moong dal filling that stay crunchy for weeks. Perfect for travel, tea-time snacks, or a quick vegetarian bite.
आज बनाया खुद का पसंदीदा खाना
A classic Indo‑Chinese combo of crispy vegetable Manchurian balls served with flavorful dry Chowmein noodles. The recipe uses a light corn‑flour batter for extra crunch and a quick sauce for the noodles, making a satisfying main‑course for 4.
Pahadi Chausa daal & Aaloo ke gutkhe
A hearty Himalayan‑style black urad dal (chausa) cooked with a fragrant mustard‑seed oil tempering and thickened with wheat flour, served alongside spicy, mustard‑seed tossed potato guttke. Perfect for cold evenings, this dish pairs beautifully with steamed rice or flatbread.
आज बनाया मिट्टी के बर्तन मे बहोत ज्यादा टेस्टी खाना
A rustic Sunday lunch featuring smoky Kadhai Paneer and soft butter‑garlic naan, both cooked entirely in traditional earthenware. The recipe uses a blend of whole wheat and all‑purpose flour for the naan and a homemade kadhai masala for maximum flavor.
आज बनाई मैंने भगोना भर कर प्रसाद वाली खिचड़ी
A fragrant, festive khichdi made with aromatic rice, yellow moong dal, and a medley of vegetables, seasoned with traditional Indian spices and finished with a ghee tempering. This recipe is traditionally prepared as prasad during Durga Puja and is served with papad and pickle.
ऐसे रेसिपी जो देखते ही मुंह में पानी आ जाए
Crispy, puffed Bedam puris stuffed with a spiced urad dal filling, served alongside tangy spinach‑based Dipping Potatoes. A popular snack from Mathura, Uttar Pradesh, perfect for tea time or a hearty breakfast.
Aaloo-gobhi-matar Mix Pratha
A fluffy, balloon‑like Indian stuffed paratha packed with a flavorful mix of potatoes, cauliflower and peas, served with a sweet‑tangy tomato‑date chutney. The recipe includes tips to keep the paratha from tearing, how to get the perfect soft dough, and tricks for a quick, tasty lunch‑box or breakfast.
Chole-paneer, Butter Garlic Mushroom, Corn salad
A festive Indian thali featuring fluffy Matar Pulao, rich Chole Paneer, buttery Garlic Mushrooms, fresh Corn Salad, cool Boondi Raita and soft triangle Parathas. Perfect for a family lunch and ready in about 2½ hours.
आज लंच बनाने मे हस्बेंड ने की हेल्प, खाना देख मुंह मे पानी आ जाऐगाChatni Wale Chole & Jaggery Kheer
A flavorful Bengali lunch featuring soft boiled urad dal (bole) simmered in a spicy garlic‑coriander chutney gravy, paired with a sweet jaggery‑infused rice kheer (rasia). Perfect for a comforting, protein‑rich meal.
Chilli- Garlic Pickle/kuccha
A quick, no‑cooking Indian chili pickle made with just three main ingredients—green chilies, ginger and garlic—plus a handful of whole spices, mustard oil and vinegar. The recipe yields a flavorful, long‑lasting pickle that can be ready in about 20 minutes of active work and stored for up to 6 months.
Traditional Kadhi-badi Recipe, Pakoda&Jeera Rice हस्बेंड बोल रहे रोज-रोज ऐसा खाना कौन खा सकता है
A traditional North Indian Kadhi Badi from Uttar Pradesh/Bihar style, featuring a tangy yogurt‑based gravy thickened with soaked chickpea dal, fluffy fried badi dumplings, and crispy potato‑eggplant pakoras, served with aromatic cumin rice.