Indian cuisine largely comprises of the regular Indian Pantry staples. But yes, there are some ingredients that will be a pantry staple in some regions and not in another region. So apart from the usual pantry staples like flour, rice, etc, I have also included region-specific pantry staples in this post.
I have made a list of the pantry staples and their recipes with a PDF considering the fact that finding veggies and some other items may not be easy for everyone. You can easily alter these recipes and make them with the ingredients you have in your kitchen.
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Indian Pantry Staple Items
✓ Rice: Any variety like basmati rice, sona masuri, parmal, indrayani, kolam etc.
✓ Idli Rice: Idli Rice or parboiled rice (ukda chawal or sela chawal) and Idli Rava.
- Whole Wheat Flour (Chapati Atta)
- All-Purpose Flour (Maida)
- Rice Flour
- Gram Flour (Besan or Chickpea flour)
- Ragi Flour (Finger Millet Flour)
- Dalia (Broken wheat or cracked wheat).
- Chana Dal (husked & split Bengal gram)
- Moong Dal (Mung Lentils)
- Arhar Dal (Pigeon Pea Lentils or Tuvar Dal)
- Masoor Dal (Red Lentils)
- Urad Dal (Husked whole or split black gram).
✓ Essential Cooking Items: Oil, Salt, Sugar.
✓ Essential herbs and veggies: Green chilies, ginger, garlic, onion, tomato, potato, lemon.
✓ Spices: Asafoetida (hing), mustard, fennel, cumin, fenugreek seeds, turmeric powder, red chili powder, whole red chilies, tamarind, dry fenugreek leaves, cloves, cinnamon, green cardamom, black cardamom, cumin powder, whole black peppercorns, etc.
✓ Items usually stored in the refrigerator and freezer: Frozen peas, corn, shredded coconut, tomato ketchup, rose water and mixed herbs.
✓ Useful Pantry Staples: Oats, Pasta, Noodles, Poha (Flattened Rice), Rava (Sooji or Cream of Wheat), Jaggery, Saffron, Vermicelli, Sabudana, Eno, Baking Soda & Baking Powder, Instant Yeast, Sabja Seeds, Chocolate, Puffed rice and Cocoa Powder.
✓ Dry Fruits & Nuts: Peanuts, Cashews, Almonds, Raisins, Pistachios.
✓ Other common ingredients: Tea, Coffee, Green Tea, Coconut Milk, Chyawanprash, Bournvita, Horlicks, etc.
- If you don’t have Herbs like Curry Leaves, Coriander Leaves, Mint leaves, Basil, etc then you can skip adding them and the recipe will still taste good. You can even used dried herbs like dried mint, dried curry leaves or dried basil.
- In some recipes veggies like carrots, capsicum, beans are added. Skip them if you don’t have them.
- I have tried my best to avoid adding recipes made with pasta, noodles, all-purpose flour. In this time we should avoid processed foods and eat healthy. However keeping the fussy kids in mind, a few of these recipes will be there.
How to save this information: You can bookmark this page or download the list of recipes in a pdf format.
In case you have some fresh veggies, then you can also check this post – 50 Immune Boosting Vegetarian Recipes.
Kindly do share this info with your family and friends. Stay safe, Stay Healthy and Stay at home.
Indian Pantry Staple Recipes
Whole Wheat Flour
- Aloo Paratha
- Onion Paratha
- Plain Paratha
- Ajwain Paratha – Carom seeds flatbread
- Jeera Paratha
- Dal Paratha
- Sugar Paratha
- Masala Paratha
Other Recipes with wheat flour
- Roti (Phulka)
- Masala Poori – Spicy and tasty pooris made with whole wheat flour and spices.
- Butter Naan
- Wheat Dosa
- Whole Wheat Pancakes
- Whole Wheat Waffles
- Wheat Nankhatai
- Wheat Ladoo
- Atta Halwa
- Karah Prashad
- Pita Bread
- Tandoori Roti – Soft, chewy and slightly charred butter roti made on stovetop or tawa.
- Khasta Roti – Crisp and flaky flatbreads made from whole wheat flour (atta), cumin and ghee.
- Baked Aloo Samosa – Healthy + Vegan.
- Sweet Dalia – Sweet porridge made with cracked wheat (broken wheat), milk, sugar and dry fruits.
Besan (Gram Flour or Chickpea Flour)
Bajra (Pearl Millet) and Jowar (Sorghum)
- Bajra Roti – made from pearl millet flour.
- Jowar Roti – made from Sorghum Flour.
- Bajra Khichdi – nutritious khichdi variety made with pearl millet and mung lentils.
- Instant Thalipeeth – a spiced and healthy flatbread made from multigrain flour.
Sattu (Roasted gram flour)
Moong Dal (Mung Lentils)
- Moong Dal Dosa
- Moong Dal Khichdi
- Moong Dal Fry
- Moong Dal Tadka
- Moong Dal Chilla
- Moong Dal Halwa
- Moong Sprouts Sabzi
- Mixed Sprouts Curry
- Sabut Moong Dal – homely Punjabi style dal made with whole moong beans.
- Parippu Curry – Delicious moong dal curry made with coconut and spices from the Kerala Cuisine.
- Pasi Paruppu Payasam – delicious creamy moong dal payasam (kheer) made with yellow moong lentils, jaggery and coconut milk.
Chana Dal (husked & split Bengal gram)
- Cholar Dal
- Puran Poli
- Chana Dal Khichdi
- Chana Dal Recipe
- Chana Dal Sundal
- Langarwali Dal
- Maah Chole di Dal
- Kadalai Paruppu Payasam – a delicious payasam (kheer) variety made with coconut milk, chana dal, jaggery and cardamom powder.
Urad Dal (Husked whole or split black gram)
- Dal Bukhara
- Dal Makhani
- Urad Dal Dosa
- Urad Dal Ladoo
- Kali Dal – made with whole urad dal or black gram dal.
- Sukhi Urad Dal – Dry Version.
Arhar Dal (Tuvar Dal or Pigeon Pea Lentils)
- Dal Fry – Restaurant Style
- Dal Tadka – Restaurant Style
- Gujarati Dal – easy to make, mildly sweet and sour dal recipe. No onion no garlic and a vegan dish.
- Khatti Meethi Dal – a staple in Gujarati cuisine. It is a flavorful, sweet and sour dal.
- Surati Dal – Sweet & sour Gujarat dal.
- Arhar Dal fry – Punjabi Style
- Varan Bhaat – Popular Dish from Maharashtrian Cuisine.
- Goan Varan Bhaat – A lentil preparation made with tuvar dal, coconut, some spices and herbs.
- Dali Toye – A simple yet tasty dal from the Gowd Saraswat Brahman Community (GSB).
- Khatti Dal – a sour lentil dish from the Hyderabadi cuisine.
- Dhan Dar – A traditional Parsi dal served with rice.
Masoor Dal (Pink or Red Lentils)
- Masoor Dal
- Sabut Masoor Dal
- Akkha Masoor – spiced whole red lentils or sabut masoor dal dish from the Kolhapuri cuisine.
Mixed Lentils (made with a combination of more than 2 to 3 lentils)
- Punjabi Chana Masala
- Vegan Chickpea Curry (Easy)
- Coconut Chana Masala – South Indian Style Slightly Spicy Chickpea Curry.
- Homestyle Chana Masala – an easy recipe and does not require a chana masala spice blend or powder.
- Pindi Chole
- Amritsari Chole
- Peshawari Chole
- Kadai Chole
- Aloo Chole
- Dry Chana
- Chana Pulao
- Chana Biryani
- Chana Sundal
- Aloo Chana Chaat
- White Chickpeas Chaat
- Hummus – Popular middle eastern dip made from cooked, mashed chickpeas.
- Kala Chana Curry – from the Punjabi Cuisine.
- Kadala Curry – Black Chickpeas Curry from the Kerala Cuisine.
- Kala Chana Ghugni – a delicious spiced curry made with black or brown chickpeas from the Bihari cuisine.
- Kala Chana Usal – Malvani recipe of usal made with black chickpeas.
- Sookha Kala Chana – Punjabi style chatpata dry kala chana which goes very well with rotis or pooris
- Black Chickpeas Chaat
- Kala Chana Sundal
Rajma – Kidney Beans
- Rajma Masala (Restaurant Style)
- Rajma Pulao
- Rajma Madra – Curd and Kidney beans based curry from the Himachali cuisine.
- Jammu Rajma – a delicious curry made with dark red kidney beans in an onion-tomato-spice base.
- Rajma Sundal
Lobia (Chawli or Black Eyed Beans)
- Lobia Masala – Punjabi Style
- Lobia Pulao
- Vellapayar curry – Kerala Style curry made with black-eyed beans.
- Chawli Usal – a deliciously spiced coconut-based curry from the Maharashtrian Cuisine.
- Lobia Sabzi – simple and tasty sabzi prepared with lobia, onions, coconut, chilies and other spices.
Idli Dosa Rice and Idli Rava
- Set Dosa
- Sada Dosa
- Crispy Dosa
- Masala Dosa
- Ghee Roast Dosa
- Kanchipuram Idli
- Davangere Benne Dosa
- Andhra Style Idli
- Cooked Rice Idli
- Onion Uttapam
- Onion Tomato Uttapam
- Neer Dosa
- Ghee Rice
- Jeera Rice
- Potato Rice
- Curd Rice
- Matar Pulao
- Tamarind Rice
- Saffron Rice
- Butter Rice
- Ven Pongal
- Sweet Pongal
- Kuska Rice (Plain Biryani)
- Ney Choru (Kerala Style Ghee Rice)
- Rice Kheer
- Rice Pudding
- Parsi Brown Rice (made with basmati rice)
- Phirni – classic north Indian sweet pudding.
- Paal payasam – a simple South Indian kheer made with rice and milk.
Poha (Flattened Rice or Aval)
- Poha Idli
- Aval Laddu
- Curd Dosa
- Instant Poha Idli
- Onion Poha
- Poha Upma
- Potato Poha
- Paper Dosa
- Poha Cutlet
- Chura Matar
- Sweet Poha (Skip Banana if you don’t have).
- Onion Potato Poha
Rava (Sooji or Cream or Wheat or Semolina)
- Rava Upma
- Rava Dosa
- Rava Idli
- Rava Chilla
- Rava Dhokla
- Rava Pongal
- Sooji Halwa
- Rava Kesari
- Rava Ladoo
- Rava Kichadi
- Rava Uttapam
- Onion Rava Dosa
- Butter Rava Dosa
- Kesari bath
- Sooji Kheer
- Milk Kesari
- Dum Aloo – Easy and Restaurant Style
- Kashmiri Dum Aloo – Spicy
- Banarasi Dum Aloo – No onion no garlic recipe from the Uttar Pradesh cuisine.
- Bengali Dum Aloor – Lightly spiced and slightly sweet potato curry
- Punjabi Dum Aloo
- Jeera Aloo
- Hing Jeera Aloo – A no onion no garlic dish of potatoes sauteed in a spice base of cumin, asafoetida and other spices.
- Vrat ke Jeera Aloo – Quick dish made for Navratri Fasting.
- Potato Stew – Kerala style stew made with coconut milk and spices.
- Aloo Puri – North Indian (Punjabi) potato curry to go with pooris.
- Potato Bhaji – Maharashtrian version of potato curry with pooris.
- Poori Masala – South Indian potato masala gravy for pooris.
- Aloo Jhol – Thin spiced potato and tomato curry from the Uttar Pradesh cuisine and served with pooris.
- Potato Sagu – Lightly spiced potato curry from the Karnataka cuisine usually served with pooris, chapati, poha dosa or rava idli.
- Potato Curry
- Potato Kurma
- Aloo Posto – Traditional Bengali recipe of potatoes in a lightly spiced poppy seeds paste.
- Potato Fry – Simple, easy and no onion no garlic recipe. vegan.
- Baked Potato Chips
- Aloo Matar Gravy
- Aloo Matar ki Sabji
- Aloo Tamatar ki Sabji
- Potato Salad
- Potato Dum Biryani – Layered and dum cooked biryani made from baby potatoes.
- Mashed Potatoes – American Style
- Potato Podimas – Mashed potatoes that are tempered and spiced with the regular South Indian spices and herbs.
- Aloo Chokha – Spiced mashed potatoes from the Bihari cuisine.
- Aloo Rasedar – Spiced, thin potato curry made with tomatoes, ginger & spices.
- Mathura ke Dubki wale Aloo – Spiced, thin potato curry flavored only with spices. No onion no garlic recipe and a specialty from Mathura.
- Lasaniya Batata – spicy garlicky baby potatoes recipe from the Gujarati cuisine.
- Batata nu Shaak – no-frills easy recipe of dry spiced potatoes made Gujarati style.
- Batata Bhaji – an easy recipe of boiled potatoes tempered with spices and sautéed. From the Maharashtrian Cuisine.
- Potato Roast – quick and easy to prepare vegan dish. serve the purpose of a spicy side dish.
- Matar ki Sabzi
- Green Peas Curry
- Green Peas Sundal
- Green Peas Korma
- Green Peas Paratha – whole wheat flatbread stuffed with spiced mashed green peas filling.
- Matar ka Nimona – a gravy-like dish prepared with fresh green peas, onions, tomatoes and spices from the Uttar Pradesh Cuisine.
- Peas Usal – a coconut and spice based fresh green peas curry from the Maharashtrian cuisine.
- Tomato Omelette
- Tomato Chutney
- Tomato Pachadi
- Tomato Rasam
- Tomato Soup
- Tomato Rice
- Tomato Bath
- Tomato Dal
- Tomato Upma
- Tomato Sambar
- Tomato Curry
- Shorba – a side onion-tomato gravy for veg biryani or pulao.
- Tomato Saar – Tangy curry made with tomatoes, coconut and spices from the Maharashtrian Cuisine.
- Tomato Charu
- Tomato Raita
- Tomato Chokha
- Tomato Salsa
- Tomato Sabzi
- Tomato Shorba
- Roasted Tomato Soup
- Cream of Tomato Soup
- Onion Tomato Chutney
- Instant Pot Tomato Rasam
Rasam Varieties – Good for cough and cold
- Rasam – Easy recipe made without Rasam Powder and lentils.
- Milagu Rasam – Pepper Rasam
- Garlic Rasam
- Tamarind Rasam
- Paruppu Rasam – Spicy rasam made from pigeon pea lentils.
- Jeera Milagu Rasam – Pepper Cumin Rasam
Onions and Pearl Onions
- Onion Salad
- Onion Chutney
- Pickled Onions – Sirke wale Pyaaz
- Vengaya Sambar – an easy sambar made with pearl onions or small onions.
- Ulli Theeyal – Shallots in a curry made with spices and toasted coconut from the Kerala Cuisine.
- Oats Idli
- Oats Dosa
- Oats Upma
- Oats Uttapam
- Oats Chilla
- Oats Kheer
- Oats Khichdi
- Oats Porridge
- Oatmeal Cookies
Ragi (Finger Millet)
- Jaggery Roti
- Jaggery Rice
- Nolen Gurer Payesh – delicious rice kheer from the Bengali Cuisine.
- Mishti Doi – A classic Bengali sweet made with milk, curd culture and jaggery or sugar.
- Lemon Rice
- Lemon Rasam
- Lemon Pickle
- Nimbu Pani – lemonade with Sabja seeds.
- Lemon Mojito – Replace basil with mint leaves or skip altogether. Avoid ice cubes.
- Lemon Coriander Soup
Vermicelli (Seviyan or Semiya)
- Piyush – made with Shrikhand.
- Curd Rasam – Mor Rasam.
- Buttermilk – Chass
- Dahi Aloo – Potatoes simmered in curd sauce.
- Punjabi Kadhi
- Gujarati Kadhi
- Rajasthani Kadhi
- Maharashtrian Kadhi
Fasting Flours – Rajgira (Amaranth or Ramdana) and Kuttu (Buckwheat)
Chocolate and Cocoa Powder
Coconut and Coconut Milk
Make at home + DIY (with step by step photos)
- Whole Wheat Bread
- Whole Wheat Sandwich Bread
- Instant Idli Mix
- Instant Dosa Mix
- Idli Dosa Batter in a Mixie
- Whole Wheat Pizza Dough + Pizza Sauce + Wheat Pizza
- How to make Curd (Dairy)
- How to make Paneer
- How to make moong sprouts
- How to preserve curry leaves
- How to cook basmati rice in a pot or pan
- How to make Ginger Garlic Paste
- How to make Coconut Milk
- How to make Almond Milk
- How to make Vegan Yogurt
- How to make Puri for pani puri or golgappa.
Kindly do share this info with your friends and loved ones. Stay safe, Stay Healthy and Stay at home.
Let us know if you want any particular recipe to be published during the lockdown time.