There’s something scrumptiously awesome about having the leftover food the next day; the flavours in Indian food just lend to it. Here are five recipes which are best enjoyed the next day; be sure to prepare some extra for best effects.

Kosha Mangsho {Mutton Curry}

Photo source: Fitri Agung via Wikimedia Commons[CC BY 2.0]

Photo source: Fitri Agung via Wikimedia Commons[CC BY 2.0]

This is a traditional Bengali curry that is prepared from mutton and vegetables.

Ingredients

750g mutton
3 medium-sized potatoes cut into halves
1-2 tbsp. mustard oil to fry the potatoes
3-4 medium-sized onions
1 tbsp. garam masala
1.5 tbsp. meat masala

Method

1: Marinate the mutton with garlic, ginger, turmeric, red pepper, and yogurt.
2: Grind garlic, ginger and onions and make a smooth paste.
3: Clean the mutton and marinate with yogurt, turmeric powder, coriander powder, red pepper powder, mustard oil, and ginger and onion paste and let it rest for three hours.
3: Heat the mustard oil and add turmeric powder. Temper with black pepper, bay leaves, cinnamon stick and cardamom. Add a tbsp. of sugar.
5: Add onion paste with meat masala and fry for seven minutes. Once the oil separates, add the marinated mutton. Cook on low flame for half an hour.
6: Add two and half cups of water and cover for half an hour. Once the meat is soft, rest for 15 minutes and add freshly-chopped coriander. Serve with rice.

Vindaloo

Photo source: stu_spivack via Flickr[CC BY-SA 2.0]

Photo source: stu_spivack via Flickr[CC BY-SA 2.0]

Ingredients

1 tbsp. oil
1 tbsp. turmeric
½ tbsp. cinnamom
2 cups chopped onion
1 tbsp. cardamom
3 cloves garlic
1 tbsp. tomato paste
500g boneless chicken
1.5 cups chicken broth
1 tbsp. vinegar

Method

1: Put turmeric, cardamom, cinnamon, coriander and cloves into a large pot and toast until you can smell the fragrance of the spices {about two minutes}.
2: Stir in oil, garlic, onion and ginger. Increase the heat to medium and cook until softened.
3: Put in tomato paste, add chicken and vinegar, and reduce heat to medium-low.
4: Cook for 15 minutes, and season with salt and black pepper. Serve hot.

Dhansak

Photo source: Aparna Balasubramanian via Wikimedia Commons [CC BY-SA 4.0]

Photo source: Aparna Balasubramanian via Wikimedia Commons [CC BY-SA 4.0]

A traditional Parsi recipe served with brown rice.

Ingredients

10 garlic cloves
2 ginger
1 tbsp. cumin seeds
2 cinnamon sticks
7-8 cloves
1 tbsp. coriander seeds
½ tbsp. chilli powder
1 cup pigeon pea lentils
1 large onion
¼ cup pink lentils
¼ cup green gram lentils
2 medium-sized potatoes
3 cups bottle gourd
4 tbsp. fenugreek
3 tbsp. tamarind pulp
2-3 tbsp. ghee

Method

1: Grind garlic, cumin seeds, cinnamon, cloves, coriander and chilli powder with some water and create a paste {dhansak masala}.
2: Mix chopped veggies, tomatoes and lentils together in a pressure cooker.
3: Add 4 cups of water and pressure-cook until done.
4: Strain the lentils and veggies; mix through strainer.
5: Heat ghee in a large pan and add chopped onions and sauté until brown.
6: Add the dhansak masala and sauté for 3 – 4 minutes.
7: Add lentils and veggies mixture.
8: Simmer for 6 minutes and add tamarind pulp.
9: Simmer for additional five minutes until the smell of tamarind goes away. Serve hot with brown rice.

Biryani

Photo source: Garrett Ziegler via Wikimedia Commons[CC BY 2.0]

Photo source: Garrett Ziegler via Wikimedia Commons[CC BY 2.0]

Ingredients

4 cups basmati rice
3 tbsp. garlic and ginger paste
1 finely chopped onion
2 finely chopped tomatoes
2 tbsp. cinnamon, cloves and cardamom
4 tbsp. ghee
2 cups carrots and beans
2 tbsp. garam masala
2 tbsp. finely chopped coriander
½ cup lemon juice

Method

1: Soak the rice in a pan for two hours.
2: Heat oil in a pan over medium heat and add clove, cardamom and cinnamon, and sauté for a few minutes.
3: Add tomatoes, coriander leaves, ginger and garlic paste to the pan and stir for two minutes.
4: Add garam masala, chilli powder, carrots, beans and peas, and sauté for three minutes.
5: Pour eight cups of water and add salt. Stir and bring the mixture to boil.
6: Add rice to the mix and add lemon juice. Check to see when the rice is al dente. Serve hot.

Kadamba Saadhum

Photo source: Jayashree Govindarajan via Wikimedia Commons[CC BY 2.0]

Photo source: Jayashree Govindarajan via Wikimedia Commons[CC BY 2.0]

Ingredients

1 cup mix veggies
1.5 tbsp. sambhar masala
¼ cup pigeon peas lentil
2 tbsp. oil
¼ mustard seeds
¼ tbsp. turmeric powder
2 pinch of asafoetida
Curry leaves
½ tbsp. jaggery
1 tbsp. coriander
1 cup chickpeas lentil
I tbsp. black gram lentil
1 tbsp. fenugreek
Black pepper
1 tbsp. coconut {scraped}

Method

1: Cut the veggies and soak tamarind in water. Remove two cups of tamarind water.
2: Cook ¼ cup of pigeon peas lentils by adding water and turmeric powder.
3: Roast fenugreek, black pepper, black gram lentil, chickpeas, coriander and red chilli.
4: In a separate pan, heat oil with mustard seeds. Add the vegetables and sauté for few minute. Add tamarind water.
5: Add cooked black gram lentil and mix well. Add the ground paste.
6: Add jaggery, mix well and let it boil for three minutes. Garnish with curry leaves.

Photo: Sarang Gupta/LBB

Photo: Sarang Gupta/LBB

So, now that you have food recipes that taste better the next day, it is essential to store these food items carefully, and that’s where Milton’s latest hot-pots will help. Microwavable and dishwasher-safe, these casseroles keep the food hot for up to six hours. Whether you’re travelling or feeling lazy at home, simply microwave the dish and  enjoy a delightful meal with your family.

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This story is in partnership with Milton.

Featured photo source: stu_spivack via Flickr[CC BY-SA 2.0]