14 Tasty Indian Homemade Dog Food Recipes

I understand the joy and responsibility that comes with caring for our furry companions. Just like us, our dogs deserve nutritious and delicious meals that cater to their taste buds and dietary needs. With the vibrant flavors and diverse ingredients available in Indian cuisine, I’ve discovered that preparing homemade dog food can be both rewarding and fun! In this blog, I’m thrilled to share ten simple, wholesome recipes—including a savory non-vegetarian pancake and crispy cutlets—that are sure to delight your canine companions. Let’s embark on this culinary journey together, creating meals that not only nourish but also strengthen the bond we share with our pets!

1. Chicken Rice Khichdi

Ingredients:

• 1 cup chicken (boneless, skinless)
• 1/2 cup rice
• 3 cups water
• 1/2 cup carrots (chopped)

Instructions:

1. Boil chicken in water until cooked. Remove and shred.
2. In the same water, add rice and chopped carrots. Cook until soft.
3. Mix in shredded chicken. Let it cool before serving.

2. Mutton and Lentil Stew

Ingredients:

• 1 cup mutton (boneless, skinless)
• 1/2 cup lentils (masoor or toor)
• 1/2 cup spinach (chopped)
• 3 cups water

Instructions:

1. Boil mutton in water until tender. Remove and chop.
2. Add lentils to the same water and cook until soft.
3. Stir in chopped spinach and cooked mutton. Let it cool.

3. Ragi Khichdi with Vegetables

Ingredients:

• 1/2 cup ragi flour
• 2 cups water
• 1/4 cup mixed vegetables (peas, carrots, beans)

Instructions:

1. Boil water and add mixed vegetables until tender.
2. Mix in ragi flour and stir until it thickens.
3. Let it cool before serving.

4. Pork and Sweet Potato Bharta

Ingredients:

• 1 cup pork (boneless, skinless)
• 1 medium sweet potato (boiled and mashed)

Instructions:

1. Boil pork until tender and chop it into small pieces.
2. Mix the chopped pork with the mashed sweet potato.
3. Let it cool before serving.

5. Vegetable Millet Khichdi

Ingredients:

• 1/2 cup millet
• 1/2 cup mixed vegetables (carrots, peas, beans)
• 3 cups water

Instructions:

1. Rinse millet and add to boiling water with mixed vegetables.
2. Cook until everything is soft and well combined.
3. Let it cool before serving.

6. Chicken and Pumpkin Soup

Ingredients:

• 1 cup chicken (boneless, skinless)
• 1 cup pumpkin (diced)
• 3 cups water

Instructions:

1. Boil chicken and pumpkin in water until cooked.
2. Blend the mixture for a smooth consistency.
3. Let it cool before serving.

7. Lentil and Carrot Medley

Ingredients:

• 1/2 cup lentils (masoor)
• 1/2 cup carrots (grated)
• 2 cups water

Instructions:

1. Boil lentils in water until soft.
2. Add little bit ghee.
3. Stir in grated carrots and cook for an additional 5 minutes.
4. Let it cool before serving.

8. Fish and Rice Delight

Ingredients:

• 1 cup fish (boneless, cooked)
• 1/2 cup rice
• 2 cups water

Instructions:

1. Cook rice in water until soft.
2. Flake the cooked fish and mix it with rice.
3. Let it cool before serving.

9. Egg and Spinach Scramble

Ingredients:

• 2 eggs
• 1/2 cup spinach (chopped)
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a pan and add chopped spinach until wilted.
2. Scramble in the eggs until fully cooked.
3. Let it cool before serving.

10. Chicken and Vegetable Stir-fry

Ingredients:

• 1 cup chicken (boneless, skinless)
• 1/2 cup mixed vegetables (bell peppers, beans)
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a pan and sauté chicken until cooked.
2. Add mixed vegetables and cook until tender.
3. Let it cool before serving.

11. Chicken Pancakes

Ingredients:

• 1 cup cooked chicken (shredded)
• 1/2 cup whole wheat flour
• 1/2 cup water or chicken broth
• 1 egg
• 1 tablespoon olive oil

Instructions:

1. In a bowl, mix the shredded chicken, whole wheat flour, egg, and enough water or broth to make a smooth batter.
2. Heat a non-stick pan with olive oil over medium heat.
3. Pour a ladle of batter onto the pan and cook until bubbles form, then flip and cook until golden brown.
4. Allow the pancakes to cool before serving.

12. Vegetable and Chicken Cutlets

Ingredients:

• 1 cup cooked chicken (shredded)
• 1/2 cup boiled potatoes (mashed)
• 1/2 cup carrots (grated)
• 1/2 cup peas (boiled)
• 1/4 cup breadcrumbs (optional for coating)
• 1 egg (optional for binding)
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine shredded chicken, mashed potatoes, grated carrots, and boiled peas. Mix well.
2. If needed, add an egg for binding. Form the mixture into small cutlet shapes.
3. Optionally, coat the cutlets in breadcrumbs for a crunchy texture.
4. Heat olive oil in a pan and fry the cutlets until golden brown on both sides.
5. Let them cool before serving.

13.Lentil and Vegetable Stew

Ingredients:

• 200 grams of red lentils (Masoor Dal), soaked overnight or sprouted mung beans
• 1 large potato, peeled and diced (approximately 200 grams)
• 2 medium carrots, sliced (about 200 grams)
• 100 grams of chopped green beans
• 100 grams of fresh peas
• 100 grams of chopped fresh cauliflower or broccoli
• 2 tablespoons of olive oil
• 1 liter of water (adjust according to preference)
• 1 tablespoon of peanut butter
• 1 teaspoon of turmeric

Instructions:

1. Thoroughly rinse the lentils under cold running water.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced potato, sliced carrots, chopped green beans, and cauliflower. Sauté for about 5 minutes until the vegetables begin to soften.
4. Incorporate the lentils, peas, water, peanut butter, and turmeric into the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer until both the lentils and vegetables are tender.
6. Let the stew cool before serving it to your dog.

14. Quinoa and Chickpea Delight

Ingredients:

• 200 grams of quinoa, rinsed
• 200 grams of soaked chickpeas
• 1 large zucchini, grated (approximately 200 grams)
• 1 medium carrot, grated (about 100 grams)
• 100 grams of fresh sweet corn
• 100 grams of chopped fresh green beans
• 100 grams of fresh broccoli florets
• 2 tablespoons of nutritional yeast
• 1 tablespoon of coconut oil
• 1 liter of water

Instructions:

1. In a pressure cooker, heat the coconut oil over medium heat.
2. Add the grated zucchini, carrot, sweet corn, green beans, and broccoli. Sauté for about 5 minutes until the vegetables are just slightly tender.
3. Incorporate the soaked chickpeas and rinsed quinoa along with the water into the pressure cooker.
4. Close the lid and cook for 12 minutes, allowing for natural pressure release.
5. Once the pressure has released, stir in the nutritional yeast and let the mixture cool before serving it to your dog.

As we wrap up this culinary journey for our beloved furry dog friends, I hope these 14 simple and nutritious recipes inspire you to whip up delightful meals for your dogs. Each dish is crafted with love and care, using wholesome ingredients that cater to their health and happiness. Remember, a well-fed dog is a happy dog!