Curry Powder (Garam Masala)by Mimi Rippee
Ingredients
1 - 2-inch long cinnamon stick
2 T cumin seeds
2 T ground coriander
1 T cardamom pods, shelled
1 t whole cloves
1 T black pepper corns
1 t ground turmeric
Directions
Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.
Bengali Garam Marsala
Ingredients
1 ts Ground cloves
1 ts Cumin seed; ground
3 ts Cardamom seed; ground
3 ts Ground cinnamon
Directions
Store mixture in a tightly sealed container.
Malabar Curry Powder
Ingredients
34 g Tamarind
44 g Onion
20 g Coriander
5 g Cayenne
3 g Turmeric
2 g Cumin
3 g Fenugreek
2 g Black pepper
2 g Mustard, powdered
Directions
Grind all ingredients together. Makes about a quarter pound.
Chile Mustard Relish (Bengali Kasundi)Yield: 1 Servings
Ingredients
5 oz Fresh hot red chiles
1 tb Mustard seeds
4 Garlic cloves, peeled
1 sm Green mango, peeled, -shredded
1 pn Salt, or to taste
Directions
This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too.Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup.PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat,0 mg cholesterol, 35 mg sodium, 1 g fiber.
Mango Chutney (Corom Chatni)by Mimi Rippee
Ingredients
1 med. slightly underripe mango
1 fresh jalapeno, sliced into thin rings
1 T finely chopped cilantro
1 T salt
1/8 t ground cayenne pepper
Directions
Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.
Mint And Coriander Chutney
Ingredients
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion
Directions
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
Spiced Fruit Chutney
Ingredients
2 c Cider vinegar
1 md Onion, finely chopped
1/2 c Water
1 tb Ground ginger
2 ts Grated orange peel
1 1/2 ts Salt
1/2 ts Cinnamon
1 Garlic clove, minced
1/4 ts Dried red pepper flakes
3 c Firmly packed golden brown -sugar
2 sm Bartlett pears, cored and -diced
1 lg Granny Smith apple, cored -and diced
2 c Cranberries
1/2 c Dried currants
Directions
Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.
Ambarella and Raisin Chutney
Ingredients
1 kg/2 lb half-ripe ambarellas
250 g/8 oz sultanas (golden raisins)
125 g/4 oz raisins
1 tablespoon finely crushed garlic
2 tablespoons finely grated fresh ginger
750 ml/1 1/2 pints/3 cups white vinegar
750 g/1 1/2 pounds/3 cups white sugar
2 tablespoons/30 g/1 oz salt
10 dried red chillies or fresh hot chillies
5 whole cloves
1 stick cinnamon
Directions
Wash and slice the fruit, discarding seeds. Put into a non-aluminium, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chillies and shaking out the seeds. Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours. Use a heat diffuser if necessary to keep chutney from scorching at base of pan. Fill hot sterile jars and cover with non-metal lids.
Fresh Anchovy RelishServes 6
Ingredients
250 g/8 oz fresh small anchovies, about 5-8 cm/2-3 in size
2 pieces dried gamboge or small knob dried tamarind or half a lime
3 tablespoons oil
1 large onion, finely chopped
2 teaspoons finely chopped garlic
sprig of fresh curry leaves
2 teaspoons salt
2 teaspoons chilli powder
Directions
Wash the fish well, removing heads and intestines. Wash in several changes of water, adding gamboge, tamarind or lime to the washing water. Drain. Heat oil and add remaining ingredients. Fry for 5 minutes on high heat, then add anchovies, turn heat low and simmer for 10 minutes. Taste and adjust seasoning. Serve as a hot relish with rice.
Coconut ChutneyNorth Indian
Ingredients
3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chili
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste
Directions
In a food processor or blender add all ingredients into a pesto like sauce.
Coconut Chutney (Thengai Thigayal) South Indian
Ingredients
1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp.tamarind concentrate
1/4 tsp. asafetida
Whole red chilies as per taste upto 3
Salt to taste
2 tsp. cooking oil
Directions
Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).
Tamarind Chutney
Ingredients
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chili powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery
Directions
Wash the tamarind clean.Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.Soak for a few minutes. Put to boil for about 7-8 minutes.Cool to room temperature. Blend in a electric blender till smoothStrain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
Tomato Chutney
Ingredients
2 Tbsp. Ghee
1/4 tsp. red chilies
1 tsp. cumin seeds
1 inch ginger minced or pounded in a mortar and pestle
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste
Directions
Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown. Add red chilies, ginger and stir fry for a moment. Add the other ingredients. Cook on low for about 20 to 35 minutes. Serve with meals.
Cashew Nut Chutney
prep time 10 minutes makes a little over 1 cup
Ingredients
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander
Directions
Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.
Cilantro Chutney
Ingredients
1 bunch cilantro, fresh
1 or 2 small green chili, fresh, remove seeds
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder
Directions
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown. Grind into powder.Put all the ingredients into the blender and puree into a paste. Use as little water as necessary.
Saturday, March 8, 2008
Indian Sauces
Food Tour of India
Food Tour of India
Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians.
For example, Brahmins (one of the highest orders of caste) are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. Southern Indians generally speaking, have been orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. In the North, the weather varies from a scorching heat to a nail-biting cold, with a sprinkling of showers in between. So, the food here is quite rich and heavy. Also, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan.
In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus! From, ancient times Indian food has been on principle, divided into the Satwik and Rajsik kinds. The former was the food of the higher castes like the Brahmins and was supposed to be more inclined towards spirituality and health. It included vegetables and fruits but, not onions, garlic, root vegetables and mushrooms. The more liberal Rajsik food allowed eating just about anything under the sun, with the exception of beef. The warrior-kings like the Rajputs whose main requirements were strength and power ate this food.
Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the spices in which it is cooked. Spices have always been considered to be India’s prime commodity. It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him/her. A foreigner can discover the many differences in the foods of various regions only after landing in India, as most of the Indian food available abroad, is the North Indian and Pakistani type. The variation in Indian food from region to region can be quite staggering.
Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating.
Eating from a ‘thali’(a metal plate or banana leaf) is quite common in most parts of India. Both the North Indian and South Indian thali contain small bowls arranged inside the rim of the plate(or leaf), each filled with a different sort of spiced vegetarian food, curd and sweet. At the center of the thali you would find a heap of rice, some puris(wheat bread rolled into small circular shapes and deep-fried in hot oil) or chapathis(wheat bread rolled out into large circular shapes and shallow-fried over a hot ‘tava). Indians wash their hands immediately after and before eating a meal as it is believed that food tastes better when eaten with one’s hands.
‘Paan’ is served as a digestive after some meals. The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and is believed to help in clearing the system. Mumbai is known to be a good place for connoisseurs of paan.
An everyday meal of a Punjabi farmer would be centered around bread, corn bread, greens and buttermilk(lassi). Buttermilk is whipped yogurt, and can be had sweetened or with salt and is usually very thick. Wheat is the staple food here. Shredded vegetables mixed with spices and stuffed into the dough, which is then rolled and roasted to make the delicious stuffed parathas. Some Punjabis also eat meat dishes, an Indian cottage cheese called paneer, pilaus garnished with fried onions and roasted nuts like cashew and topped with silver leaf and rose petals. Another specialty from this region is ‘khoya’ a kind of thick cream, mainly used in the preparation of sweets. ‘Tandoori’ food, a favorite with many foreigners is a gift from the Punjab. Various meats are marinated with spices, ginger and garlic pastes and curd and roasted over a primitive clay-pot(tandoor) with a wood-fire burning underneath. The special wheat bread cooked over the tandoor is called ‘Naan’.
In the beautiful and rich valley of Kashmir, all dishes are built around the main course of rice. A thick-leafed green leafy vegetable called ‘hak’ grows in abundance here and is used to make the delicious ‘saag’. The boat-dwelling people use the lotus roots as a substitute for meat. Morel mushrooms called ‘gahchi’ are harvested and consumed around summer time. The tea drunk in Kashmir is not orange pekoe or Twinning, but a spice-scented green tea called ‘kahava’, which is poured from a large metal kettle, called ‘samovar’. Fresh fish found in the many lakes and streams here are also consumed with relish. Lamb and poultry are cooked in the Mughlai style. The Kashmiri equivalent of the thali is a 36-course meal called the ‘waazwaan’.
Bengalis eat a lot of fish and one of the delicacies called the ‘hilsa’ is spiced and wrapped in pumpkin leaf and cooked. Another unusual ingredient used in Bengali cooking is the bamboo shoot. Milk sweets from this region like the Roshgolla, Sandesh, Cham-cham are world famous. In the south of India, rice is eaten for breakfast, lunch and dinner. Raw rice, parboiled rice, Basmathi rice are some of the different types of rice eaten here. Parboiled rice is raw rice treated through a process wherein the ingredients and aroma of the husk are forced into the rice. Steamed rice dumplings or idlis, roasted rice pancakes or dosais are eaten along with coconut chutneys for breakfast. A dosai stuffed with spiced potatoes, vegetables or even minced lamb constitutes the famous ‘masala dosai’. Coconut, either in a shredded, grated or blended form is a must in most dishes here. Tender coconut water is drunk for it’s cooling effect(now available in most supermarkets in cartons) on the system. The Chettinad dishes from Tamil Nadu consist of a lot of meat and poultry cooked in tamarind and roasted spices.
Most Andhra food tends to be quite hot and spicy. Eating a banana or yogurt after such a meal can quench the fires raging within the system. Hyderabad, the capital city, is the home of the Muslim Nawabs(rulers) and is famous for it’s superb biriyani, simply delicious grilled kababs, kurmas and rich deserts(made with apricots).
In Bombay, the food is a happy combination of north and south. Both rice and wheat are included in their diets. A lot of fish is available along the long coastline and the Bombay Prawn and Pomfret preparations are delicious. Further down south along the coast, in Goa, a Portuguese influence is evident in dishes like the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie.
In Kerala, lamb stew and appams, Malabar fried prawns and idlis, fish molie and dosai, rice puttu and sweetened coconut milk are the many combinations eaten at breakfast. Puttu is glutinous rice powder steamed like a pudding in a bamboo shoot.
Sweets are very popular all over India and are usually cooked in a lot of fat. ‘Jalebis’, luscious pretzel shaped loops fried to a golden crisp and soaked in saffron syrup can be had from any street vendor in North India. ‘Kheer’ or ‘payasam’ are equivalents of the rice pudding and ‘Kulfi’ is an Indian ice cream made in conical moulds and frozen.
Tea is drunk as a beverage in India. Tea from the hills of Darjeeling and Kalimpong are boiled in milk and water and served with a liberal dose of sugar. Filtered coffee is a favorite among South Indians and is a very sweet, milky version of coffee.
Many varieties of foreign whiskies, rum, even Tequila is available in India now. Indian beers like ‘Kingfisher’ and ‘Kalyani’ are mild in comparison to the Australian ones. Indian wines have begun making a foray into the market now. ‘Grover vineyards’ have a good red and a decent pink. One doesn’t need an alcohol permit to consume liquor here, but permits are issued on request. The ‘All India Liquor Permit’ is an interesting document that states the ‘requirement for a person to drink for medical reasons’. Prohibition has been imposed in some states like Gujarat, Andhra Pradesh and Haryana. Among the local spirits available here is the famous ‘Feni’ from Goa concocted from cashew and coconuts (an ideal beach drink). ‘Toddy’ is tapped from coconut palms and is best drunk in the early hours of the morning. ‘Tharra’ is a deadly drink made from cane, orange or pineapple. This can make you stink to glory and is famous for it’s killing capabilities.
Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.
It is these complexities of regional food in India that make it a so very fascinating try!
Thursday, March 6, 2008
Food Culture and History
Food Culture and HistoryIndia's cuisine is as rich and diverse as her people. The spectrum of Indian cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating.
India is well-known for its tradition of vegetarianism which has a history spanning more than two millenia. However, this was not always the case. During the Vedic period (1500-500 BC), the priestly castes sacrificed animals to appease and gain boons from the gods, after which the flesh was consumed. But the trend of meat-eating shifted with the times. The anti-meat eating sentiment was already felt at the end of the Vedic period. This period also saw the rise of Buddhisln and Jainism, the founders of which abhorred the practice of sacrificing and consuming the flesh of animals, preaching the principle of ahimsa or ''non-harming''. To win back these converts into their fold, the Hindu priests advocated against killing, their public appeal beginning around the Ist century BC. They embraced ahimsa and followed a vegetarian diet, regarding it as superior to the Brahminical ideas of sacrifice. Advocating this new doctrine, however, did not meet with great opposition from meat lovers as there had already been a religious attitude towards animals since Vedic times. In fact, only the meat of a sacrificed animal was considered food. Among the animals that were sacrificed in Vedic times was the cow, which is virtually deified in the Hinduism of today. In the Atharvaveda, beef-eating was prohibited as it was likened to committing a sin against one's ancestors. But at the beginning of the Epic period (c.l000- 800 BC), this meat was said to be common food that added vigour not only to the body but also to the mind. The tables were turned in the 5th century BC in favour of the cow. When it was discovered at this time that the cattle population was decreasing at an alarming rate, people began to realise that a live cow was a greater asset than its carcass. Since ghee (clarified butter), milk and yoghurt were vital for temple rituals, this animal began to enjoy a greater prominence and thus, its flesh became a prohibited meat. This was the start of the taboo of eating beef which has become a long-standing feature in Hinduism. But vegetarianism goes one step further than the avoidance of beef. Throughout India's history, there are occurrences of vegetarianism being practised. For example, there is evidence that in 800 BC, people began to eat more vegetables, pulses, cereals and fruit, as a consequence of the growing distaste for meat. Even the priestly castes of some areas that took to vegetarianism began to offer vegetarian foods to the gods. That kings such as Ashoka (c. 322-183 13C) forbade the killing of animals further contributed to the development of vegetarianism.
But the adherence to vegetarianism or a sattvik diet was not restricted to the Brahmins. From northern India, orthodox Brahminical values and hence vegetarianism made its way beyond the Vindhya Mountains establishing itself in the south. Here, it gained immense popularity even amongst the non-Brahmins who deemed it as leading a meritorious lifestyle. The Brahmins continued their vegetarian fare for different reasons, excepting garlic and onions which were thought to arouse passions. A vegetarian diet for them meant that their minds would be pure to conduct the necessary rituals. However not all Brahmins are vegetarians. A classic example would be the Kashmiri Brahminss who continue to pride themselves on their mutton dishes. There are also the Brahmins of Bengal who eat fish. Thus vegetarianism became more linked with the cuisines of southern India rather than the north.
This general demarcation in food patterns persists in present-day India and can be explained. As India has been the crossroads of many peoples and cultures over centuries, foreign elements have invariably seeped into its culinary culture, sometin1es displacing or modifying local cuisines. One such foreign influence was the Muslims from western Asia whose culture swept across much of northern India in the 16th century. The invasion brought changes in many aspects of everyday life in India, including the palates of the Indian people which became tempered by a foreign taste.
Muslim infiltration into the subcontinent caused a gastronomic revolution. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs (or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin. Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water.
The Mughal Emperors were of course great patrons of this style of cooking. Lavish dishes were prepared especially during the reigns of Jahangir (1605-27) and Shah Jahan (1627-58). In miniature paintings of this period it can be seen that the vessels used in court banquets included ones of jade, silver and Chinese porcelain.
Relations between Muslims and Hindus were cordial especially during the early Mughal period. Converts to Islam changed their diet but the majority of the Hindus tended to be vegetarian excepting the Kshatriya castes and royal families who relished meat. Besides being vegetarian, the Hindus also prepared their foods differently. While the Muslims enjoyed naans cooked in an oven and chapatis prepared on griddles, the breads of the Hindus consisted of puris (made from wholewheat flour and oil) and bhaturas (made from white flour, yeast and oil). The latter were deep-fried in a pot resembling a wok called the karhai. Ideally such breads were deep-fried in ghee as it was a pucca or pure food. But ghee was only used by the rich; the poor had to be content with using sesamum or mustard oil. Dhal curry or sambar, was popular and has survived to this day. In the areas where rice was a predominant cereal, pancakes called dhosakas or dosas were made.
Styles of eating differed between the Hindus and the Muslims. In contrast to the Muslims, the Hindus usually took their meals individually, a feature that may have developed as a result of rules regulating eating practices across castes. The Muslim stress on brotherhood spilled into the dietary arena as communal eating was the norm. A dastur khan consisting of a fine white calico cloth was spread on the floor, over which was placed the various dishes of the meal. It was customary to eat with the fingers which were washed in a sailabchi before and after eating. But for serving and carving, there were spoons and knives. To end a hearty meal, the Muslims, like their Hindu countrymen, chewed paan or the betel quid. This postprandial habit symbolises hospitality extended by the hosts to the guests.
Although the Mughals did not sustain power for long, their food habits have continued to this day. Mughlai cuisine, although emphasising meat, co-exists with vegetarianism. Like all other facets of life, India's culinary tradition is constantly changing in relation to vegetarianism and non-vegetarianism whereby adherence to a specific food habit becomes a powerful symbol of caste, ethnic group and religious orientation.
Regional Foods
Regional Foods
The food available in India is as diverse as its culture, its racial structure, its geography and its climate. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. These spices are also used as appetisers and digestives.
Besides spices, the other main ingredients of Indian cooking and Indian meals are milk products like ghee (used as a cooking medium) and curd or dahi Lentils or dals are also common across the country and regional preferences and availability determine the actual use in a particular area. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish or cereal with which they are served. Whereas the Sarson ka saag (made with mustard leaves) is a perfect complement for the Makke ki Roti (maize bread) eaten in Punjab, the sambhar (lentil) and rice of Tamil Nadu taste best eaten with deep-fried vegetables.
Although a number of religions exist in India, the two cultures that have influenced Indian cooking and food habits are the Hindu and the Muslim traditions. Each new wave of settlers brought with them their own culinary practices. However, over time they adopted a lot of specialties and cooking methods from the Indian cuisine and blended the two to perfection. The Portuguese, the Persians and the British made important contributions to the Indian culinary scene. It was the British who started the commercial cultivation of tea in India.
The Hindu vegetarian tradition is widespread in India, although many Hindus eat meat now. The Muslim tradition is most evident in the cooking of meats. Mughlai food, kababs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and tandoori chicken are all important contributions made by the Muslim settlers in India.
A typical North-Indian meal would consist of chapatis or rotis (unleavened bread baked on a griddle) or parathas (unleavened bread fried on a griddle), rice and an assortment of accessories like dals, fried vegetables, curries, curd, chutney, and pickles. For dessert one could choose from the wide array of sweetmeats from Bengal like rasagulla, sandesh, rasamalai and gulab-jamuns. North Indian desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup. Kheer a form of rice pudding, shahi tukra or bread pudding and kulfi, a nutty ice-cream are other common northern desserts.
South Indian food is largely non-greasy, roasted and steamed. Rice is the staple diet and forms the basis of every meal. It is usually served with sambhar, rasam (a thin soup), dry and curried vegetables and a curd preparation called pachadi. Coconut is an important ingredient in all South Indian food. The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country. The popular dishes from Kerala are appams (a rice pancake) and thick stews. Desserts from the south include the Mysore pak and the creamy payasum.
A meal is rounded off with the after-dinner paan or betel leaf which holds an assortment of digestive spices like aniseed, cloves, arecanut, and cardamom.
RECEPI FOR NORTH INDIAN DISHES
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
Most of the vegetarian and non-vegetarian dishes are famous for their distinctive tastes. Though rice is sparingly used throughout northern India, Wheat is their staple food. They take wheat in the form of rotis and chappathis. They come in a wide range, which includes parathas, puris, naans, kulchas, rotis and chapathis, and stuffed parathas.
PARATHAS AND ROTIS
SHAHI PARATHA
Ingredients
Wheat flour 1 cup
Minced meat 500 gms
Eggs 2, beaten
Onion 1, chopped
Tomato 1, chopped
Green chillies 5, chopped
Ginger, garlic paste 1 tablespoon
Coriander leaves a handful, chopped
Oil 2 tablespoons
Ghee 2 tablespoons
Salt and red chilli powder To taste
Method
With the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink.
Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chilli powder and ½ cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapathis.
On one chapatti place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chillies and coriander and cover with the other omelette.
Top this with the next chapatti and press the edges of the two chapattis tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.
NAAN
Ingredients
Maida 250 gms
Milk 125 ml
Butter ¼ cup
Sugar 1 tablespoon
Yeast 30 gms
Salt ½ tablespoon
Baking powder ½ tablespoon
Poppy seeds 1 tablespoon
Method
Mix the flour, baking powder, salt and sugar well in a bowl.
Mix the yeast with 2 tablespoons of milk and warm the remaining milk.
Add the warmed milk to the yeast with 1-½ tablespoons of butter and mix well.
Pour the yeast mixture into the maida and knead well to form smooth dough.
Cover it with a cloth and keep aside for 2 hours.
Divide the dough into 8 portions with floured hands, cover and keep for some 15 minutes.
Flatten the balls into circles of 5 inches diameter and brush the top with melted butter and sprinkle some poppy seeds over it.
Place the dough circles in a greased baking tray and bake for 10 minutes at 230 degrees till the naan is puffed.
MUGHLAI PARATHA
Ingredients
Wheat flour 250 Gms
Egg 2 nos
Oil 6 tablespoons
Baking powder 1 teaspoon
Salt to taste
Method
Mix well the flour, baking powder and salt.
Rub the flour with 2 tablespoons of oil and make it into a smooth dough.
Divide the dough into 8 balls and and roll them into flat thick rounds.
Apply little oil, sprinkle some flour and fold it into semicircle.
Again apply some oil and flour and fold it lengthwise.
Roll it, press down and roll out into square of 8 inches by 8 inches.
Brush the surface of the paratha with beaten eggs and turn all four corners towards the center.
Heat a girdle and apply oil liberally.
Cook the paratha in it applying oil along the edges.
Fry on both the sides till brown patches appear and serve hot.
NON - VEGETARIAN DISHES
MASALA GOSHT (Spicy fried meat)
Ingredients
Meat 500 gms
Onion 1
Ginger garlic 1 tablespoon,paste
Curd 300 ml
Pepper corns 6
Cloves 4
Cinnamon 3
Cardamoms 2
Red chilly 3
Turmeric powder 1 teaspoon
Ghee 2 tablespoons
Salt to taste
Method
Cut the meat into small cubes after washing.
Heat the oil in a pan and add the meat along with the rest of the ingredients.
Seal the pan and cook for 45 minutes without adding any water.
Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color.
Serve hot with rotis.
GOSHT-E-AKBARI (Rich and Spicy Mutton curry)
Ingredients
Meat ½ Kg
Milk ½ cup
Onion 1, chopped
Ginger, garlic paste 1 tablespoon
Coriander powder ½ tablespoon
Chilli powder 2 teaspoon
Cumin powder ½ tablespoon
Garam masala 1 teaspoon
Saffron few strands
Flour 1 tablespoon
Ghee 1 tablespoon
Salt to taste
For seasoning
Green peas 100 gms, boiled
Onion 1, chopped
Oil 1 tablespoon
Cardamoms 4
Cloves 4
Cinnamon 1 inch piece
Black pepper corn 8
Bay leaf 1
Red chilli 2
Method
Cook the mutton with all the ingredients except the saffron, flour and ghee.
Sauté the flour with ghee in a pan for sometime.
Then gradually add some water to form a batter and add that to the gosht and keep stirring for 5 minutes.
Add saffron and cook for another 5 minutes.
In another pan heat oil, add the onions, garam masala and bay leaf and fry till brown.
Add the green peas and the red chillies and stir for 2 minutes.
Then add the gosht and mix well and remove from fire.
Garnish with onion rings, coriander leaves and lemon wedges.
HARI MACCHI (FISH IN MINT AND CORIANDER CHUTNEY)
Ingredients
Pomfret 1 large
Salt 2 teaspoon
Coriander leaves ½ bunch
Mint leaves ½ bunch
Pomegranate seeds 15 Gms
Green chillies 4 nos
Garam masala 1 teaspoon
Sugar 1 teaspoon
Method
Clean the pomfret and make small slits on the flat sides and add some salt and keep aside.
Grind the rest of the ingredients and fill in the slits very liberally.
Grill for 5 minutes on medium flame on each side.
Serve hot with onion rings and lemon wedges.
KARAHI CHICKEN (HOT AND SPICY CHICKEN CURRY)
Ingredients
Chicken 1 medium size
Onion 3, chopped
Ginger, garlic paste 1½ teaspoon
Tomatoes 2, chopped
Red chilli powder 1 teaspoon (kashmiri red chilli)
Whole chilli 2 nos
Coriander seeds 1 teaspoon
Garam masala 10 gms
Bay leaf 3
Oil 100 ml
Coriander leaves ½ bunch, chopped
Salt to taste
Method
Cut the chicken into pieces.
Heat oil in a pan and add oil, bay leaves, red chillies, coriander seeds, garam masala and roast till they splutter.
Add the onions and sauté for sometime till it browns.
Add the ginger, garlic paste and fry till the oil floats on top.
Add the tomatoes and continue cooking.
Add the Kashmiri chilli powder and cook for some time.
Now add the chicken and stir a little, then add some water for cooking.
When cooked remove form fire and garnish with chopped coriander leaves and fried Kashmiri red chillies.
PRAWN CAPSICUM BALLS (CAPSICUMS WITH PRAWN FILLINGS)
Ingredients
Capsicum 400 gms
Prawns 400 Gms, shelled
Onions 2, minced
Ginger 1 inch piece
Garlic 1 pod
Peppercorns 1 teaspoon
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Aniseeds 1 teaspoon
Cinnamon 2 sticks
Cloves 6
Green chillies 4
Egg 2
Gram flour 1 teaspoon
Bread crumbs a little
Ghee 3 tablespoons
Tomato 2, chopped
Turmeric powder ½ teaspoon
Salt to taste
Method
Slice the tops of the capsicums and scoop the pulp inside.
Apply some salt and keep upside down for sometime.
Devein the prawns and mince it. Fry the onions till brown. Also add the minced prawns
Grind the ginger, garlic and other masala items to a fine paste.
Add this to the fried onions and also add the mince prawns.
Then add the chopped tomatoes and chopped coriander leaves and fry well.
Fill this mixture into the capsicums, attach the stalks and seal the opening with gram flour.
Now dip the capsicum in beaten egg, roll it over the breadcrumbs and deep fry till golden brown color.
Serve hot with tomato sauce.
PULAO VARIETIES FROM THE NORTH
Most of the parties in the north are incomplete without a biryani or pulao. In olden days in India, biryanis were made in huge earthern pots and served with wooden spatulas, which gave them a distinct aroma and taste. But nowadays, the modern Indian woman too makes such delicious meals using her modern gadgets in no time, which the earlier cooks used to take hours. Biryanis and Pulaos are mostly of Chicken and mutton, but there are varieties for the vegetarian too.
MURGH DUM BIRYANI (Chicken Biryani)
Ingredients
Chicken 750 Gms, cut into 8 pieces
Basmati rice 350 Gms, washed and soaked for 20 minutes
Ghee 120 gms
Garam masala 1 teaspoon
Shahjeera ½ teaspoon
Onion 150 gms, sliced
Curd 150 ml
Ginger,garlic paste 70 gms
Chilli powder 2 teaspoons
Lemon juice 40 ml
Cream 50 ml
Onion 25 gms, browned
Mint leaves 25 gms, chopped
Coriander leaves 25 gms, chopped
Saffron a few strands
Salt to taste
Method
Heat ghee in a pan and add the garam masala and the shahjeera. Saute, add the onions and fry till brown.
Add the ginger, garlic paste, salt and chilli powder, fry and then add the chicken pieces.
Put the curd and sauté for 2 minutes. Add 500 ml of water and bring the mixture to a boil, cover and cook till the chicken is done.
Squeeze the lemon juice on top.
Take1 litre of water in a pan and bring it to boil.
Then add the rice, the remaining garam masala and salt and cook till the rice is half done.
Sprinkle half of the cream, browned onion, mint leaves, coriander leaves and saffron over the chicken preparation.
Then spread half of the rice over the chicken.
Repeat the layers and cover it with a moist cloth.
Put the sealed pan in a pre-heated oven for 15 to 20 minutes and serve hot.
YAKHNI BIRYANI (Mutton Biryani with garam masala)
Ingredients
Basmati rice 350 gms, washed and soaked for 30 minutes.
Lemon juice 5 teaspoon
Cloves 8
Cardamom 6
Cinnamon stick 5 cms
Salt to taste
For the Yakhni
Mutton 400 gms
Onion 200 gms
Chopped onion 50 gms, sliced and browned for garnishing
Curd 200 ml
Ghee 25 gms
Ginger, Garlic paste 25 gms
Garam masala 1 teaspoon
Cardamom mace powder ¼ teaspoon
Pepper powder ½ teaspoon
Mint leaves a few, chopped
Salt to taste
Method
Heat the ghee in a pan and season with the whole garam masala.
Add the chopped onions and fry till brown.
Add the mutton, ginger, garlic paste and sauté for 5 minutes.
Add the curd and fry for another 5 minutes.
Add the remaining ingredients and fry for 2 minutes and then add water and cook till the meat is done.
In 1 litre water take salt, cinnamon, cardamom, cloves and lemon juice along with the rice and cook till half done.
Take the yakhni and put it on low fire.
Sprinkle some chopped coriander leaves and add the rice on top.
Cover with a moist cloth and seal it and put it on dum for 15 minutes.
Garnish with browned onions and serve hot with raitha.
MATTAR PULAO (Green Pea Pulao)
Ingredients
Basmati Rice 500 gms, washed & soaked for 1/2 an hour
Onion 1, sliced
Green peas 2 cups, parboiled
Ghee 170 gms
Bay leaf 1
Peepercorns 8
Cinnamon stick 3 inches
Cardamom 2
Cloves 8
Cashews 50 gms
Raisins 100 gms
Salt to taste
Method
Fry the onions in a pan with the ghee till brown.
Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute.
Then add the rice and fry on low heat so that the rice grains are coated with the ghee.
Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water.
Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.
PANCHRANGI PULAO (MIXED VEGETABLE PULAO)
Ingredients
Basmati Rice 350 gms,soaked for 20 minutes
Ghee 120 gms
Onions 100gms, chopped
Potato 100 gms, peeled and cubed
Carrots 100 gms, cubed
French beans 100 gms, diced
Green peas 75 gms, shelled
White Pumpkin 100 gms, cubed
Green chilli 8
Ginger, garlic paste 50 gms
Chilli powder 10 gms
Ginger 1 inch, cut into juliennes
Garam masala 5 gms
Saffron a few strands, soaked in warm milk
Mint leaves 20 gms, chopped
Coriander leaves 20 gms, chopped
Cardamom a pinch
mace powder a pinch
Salt to taste
Method
Saute the garam masala in a pan with the ghee till it crackles. Add the onions and fry till brown.
Add half of the ginger, garlic paste green chillies, chilli powder and salt and sauté for 5 minutes.
Add the vegetables and fry till they a re well coated with the masala.
Add water and cook till the vegetables are done. In one litre boiling water add salt and some whole garam masala and rice and cook till half done.
Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, saffron milk, mint leaves, coriander leaves and spread half of the rice over the vegetables.
Repeat the layers and cover with a moist cloth.
Seal the pan and put on dum or in a pre-heated oven for 15 minutes.
Serve hot with raitha.
KOFTAS AND KABABS
Most of the Kababs, which we relish these days originated in the northern part of India. They are believed to be brought into India through the Persian connection of the Mughals but were later modified according to the local tastes. Kababs consist mostly of minced meat with maslas which are essentially roasted over charcoal fire to give them their distinctive aroma and taste. Nargisi Kofta, Kathi Kofta, Hariyali Kofta, Pathat Kabab are some of the notable varieties.
HARA KABAB ( A VEGETARIAN KABAB)
Ingredients
Paneer 250 gms
Palak puree 50 gms
Cornflour 60 gms
Garam masala 1 teaspoon
Chilli powder 1 teaspoon
Pepper powder 1 tabelspoon
Coriander powder 1 teaspoon
Salt to taste
Method
Grate the Paneer and mix with the palak puree.
Add the salt, pepper, garam masala and other powders along with the cornflour and mix well.
Divide into equal sized balls and grill in the oven, frequently basting with oil.
Serve hot with onion rings and mint chutney.
KASHMIRI KABAB
Ingredients
Mutton 1 kg, minced
Onions 2, quartered
Green chilli 4, chopped to big pieces
Ginger 1½ inch piece
Egg 1
Red chilli powder 1½ teaspoon
Roasted jeera powder 1 tablespoon
Salt and pepper to taste
Method
Mix all the ingredients except the egg.
Add the raw egg and blend well and shape into oblong pieces.
Boil 2 glasses of water in a shallow pan and while boiling gently slide the kababs inside it.
Let it simmer till the whole water evaporates.
Then deep-fry the kababs in a shallow pan till brown.
Serve hot with onion rings and lemon wedges.
JHINGA KABAB (PRAWN KABAB)
Ingredients
Prawns 500 gms
Green channa 2 cups, boiled and mashed
Onion 3, chopped
Garlic 10 flakes, chopped
Ginger 10 gms
Green chilli 7, chopped
Coriander leaves ½ bunch, chopped
Egg 1
Bread 5 slices
Chilli powder 1 teaspoon
Chaat masala 1 teaspoon
Garam masala 1 teaspoon
Oil a little for frying
Salt to taste
Method
Clean, shell and devein the prawns.
In a bowl mix all the ingredients except the egg and oil.
Beat the egg and blend well with the mixture.
Shape into kababs and deep fry and serve hot.
VEGETARIAN DISHES FROM THE NORTH
MASALA BAINGAN (SPICY BRINJALS)
Ingredients
Brinjals 500 gms, small and round
Tomato 300 gms, chopped
Onion 1, chopped
Coconut 150 gms, grated
Sesame seeds 3 tablespoons
Ginger, garlic paste 1 tablespoon
Chilli powder 1 tablespoon
Coriander powder 3 tablespoons
Garam masala 2 tablespoons
Turmeric powder ½ tablespoon
Poppy seeds ½ tablespoon
Cloves 3
Bay leaf 3
Cardamoms 2
Coriander leaf a little
Mint leaf a little
Oil 7 tablespoons
Salt to taste
Method
Roast the sesame seeds and the poppy seeds till brown and pound them well.
Fry the onions in the oil till brown.
Grind the sesame, poppy powder, tomatoes and coconut gratings into a fine paste.
Cut the brinjals into long and thin slices.
Fry the brinjal pieces till soft.
Add cloves, cardamoms and bay leaves to oil and also the coriander and mint laves for flavor.
Add ginger, garlic paste, coriander powder and fry for a minute.
Add the ground masala paste to the above and fry for 3 minutes.
Add chilli powder, salt, turmeric powder and garam masala and fry till the oil floats on top.
Add the fried brinjals and cook on low heat for a few minutes covered.
Garnish with coriander leaves and serve hot with chapattis.
NAVRATAN KORMA (Cottage cheese mixed nine vegetables)
Ingredients
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups, (potato, green peas, beans, carrot, cauliflower, cucumber, etc)
Tomato 4, chopped
Onion 3, chopped
Ginger, garlic paste 1 tablespoon
Milk 11/2 cup
Fresh cream 4 tablespoon
Ghee 4 tablespoons
Turmeric powder ½ tablespoon
Coriander powder 2 tablespoon
Chilli powder 3 tablespoons
Garam masala 1½ tablespoons
Salt to taste
Method
Fry the onions. Add the ginger, garlic paste and fry for another 2 minutes.
Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt and fry for 5 minutes.
Add all the vegetables, milk, cream and fried paneer and cook for a few minutes till the vegetables are done.
Serve hot.
PINDI CHANA (Chana preparation from the Punjab)
Ingredients
Kabuli Chana 400 gms
Gram flour 20 gms
Oil 5 tablespoons
Ajwain ½ teaspoon
Anardana powder 3 tablespoons
Amchoor powder 2 tablespoons
Chilli powder 1 tablespoon
Black salt powder ½ tablespoon
Kasoori methi powder ½ tablespoon
Cumin powder 1 tablespoon
Soda bicarbonate a pinch
Salt to taste
For the pouch
Black cardamoms 6
Cimmamon sticks 2 inches
Cloves 4
Ginger 20 gms
Tea leaves 1 tablespoon
For garnishing
Tomato 2, sliced
Onion 1, cut into roundels
Green chillies 2, slit
Lemon 3 cut into wedges
Ginger 10 Gms, julienned
Method
Soak the Kabuli chana overnight.
Tie the ingredients for the pouch in a muslin cloth.
Cook the chana with the soda powder and 1 litre of water.
Add 4 tablespoons of oil and the pouch and simmer until cooked.
Heat the remaining oil and add the ajwain, stir till it crackles.
Add the gram flour and stir till the aroma comes.
Add the rest of the ingredients and stir for a minute.
Add the cooked chana and mix well.
Garnish with the items mentioned for garnishing and serve with kulcha.
DUM BHINDI MASALEWALI (Lady's finger with curd and spices)
Ingredients
Bhindi 750 gms
Curd 300 ml
Garam masala 1 tablespoon
Red chilli powder 2 tablespoons
Green chilli 2 tablespoons, chopped
Ginger, garlic paste 1 tablespoon
Turmeric powder 1 tablespoon
Oil 4 tablespoon
Ghee 2 tablespoon
Salt to taste
Method
Blend the curd, garam masala, salt, turmeric powder, red chilli powder and half of the chopped green chillies.
Trim the bhindis and make slant slits in them.
Soak the bhindis in the curd mixture for10 minutes.
Heat oil and fry the ginger, garlic paste, green chillies.
Add the bhindis with the curd mixture and cook for 10 minutes.
Top with the ghee and garam masala and steam on low heat for 5 minutes , covered.
Cook till dry and garnish with tomato slices, onion rings and serve hot.
Recepi for Sweet Dishes
Salted Butter 100 gms
Castor sugar 100 gms
Egg 2 nos
Flour 125 Gms
Milk 2 tablespoons
Kismis ½ cup
Baking powder 1 teaspoon
Lemon color few drops
Vanilla essence few drops
Method
Mix butter and sugar till it is light and fluffy. Mix the dry ingredients and mix it with the batter slowly while stirring.
Add the colors, kismis and milk and stir for some time.
Pour the batter into a greased plate and cook on power 60 for 3 minutes at high mode.
Allow it to stand in the oven for sometime before serving.
Carrot Halwa
Carrots ½ kg, grated
Condensed milk 1 tablespoon
Sugar 1 cup
Khoya 1 cup
Cashews 1 tablespoon
Currants 1 tablespoon
Method
Take the carrot along with half the amount of sugar and cook covered on power 60 for 14 minutes.
Add the condensed milk, khoya, and the rest of the sugar and cook uncovered for 8 minutes.
Garnish with the cashews and currants and serve.
Ingredients
Condensed milk
Flour
Butter
Cocoa powder
Aerated cola drink
Baking powder
Cream
Cherries
Chocolate
400 gms, sweetened 225 Gms 125 Gms 4 tablespoons 200 ml 1 teaspoon 1 teaspoon ¼ cup ½ cup, grated
Method
Mix the butter and sugar well. Add all the dry ingredients and the cola drink and mix.
Pour in a greased plate and cook on power 60 for 3 minutes at high.
Allow it to stand for 5 minutes on the oven. Icing
Cool and slit the cake horizontally. In a bowl whip the cream and sandwich the two layers with the cream. Top with the cherries and grated chocolates.
Semiya Ki Kheer
Ingredients
Semiya or vermicelli
Milk
Sugar
Green cardamom
Ghee
Raisins
Condensed milk
200 gms ½ cup ½ cup 1 tablespoon 2 tablespoons ¼ cup ½ cup
Method
In a dish take the ghee, semiya, cashews, raisins and cook on high for 4 minutes with stirring in between.
To this add the milk, condensed milk, and cook on high for 3 minutes.
Add the sugar and cardamoms and cook on medium power for 8 minutes till the kheer turns thick.
Serve hot or cold as desired.
Curd Cake
Ingredients
Plain yogurt
Sugar
Oil
Flour
Baking soda
Vanilla essence
Cocoa powder
1 cup 1 cup 1-3/4 cup ¾ cup 1 teaspoon 1 teaspoon 5 teaspoon
Method
Mix the yogurt, sugar, and oil and vanilla essence together.
Sieve all the dry ingredients and mix to the batter.
Add one tablespoon of milk and blend well.
Cook on high for 11 minutes.
Allow it to stand in the oven for sometime before serving.
Coconut Laddoos
Ingredients
Condensed milk 400 gms, sweetened
Grated coconut 4 cups, desiccated
Method
Take some 50 Gms of the grated coconut and keep aside.
Add the remaining coconut to the condensed milk and cook on slow fire.
Gently mix till the mixture leaves the sides of the pan.
Cool and roll into small laddoos with greased palms.
Roll the laddoos in the coconut powder set aside and serve.
This makes around 20 medium sized laddoos.
Thandai
Ingredients
Condensed milk
Milk
Almonds
Pepper corns
Elaichi
Saunf
Khus essence (poppy seeds)
Ice cubes
250 gms, sweetened 1-1/2 litre 10 nos, soaked and peeled 6 nos 4 nos, crushed 2 teaspoon 1 teaspoon a little, crushed
Method
Grind well the peeled almonds, elaichi and saunf to a fine paste and mix with the rest of the ingredients.
Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
This makes for 12 glasses.
Malai Peda
Ingredients
Condensed milk
Milk
Corn flour
Citric acid
Elaichi
Ghee
Yellow color
500 gms, sweetened 1½ cup ¼ teaspoon 1 teaspoon 4 nos, powdered 1 tablespoon a few drops
Method
Heat the ghee in a vessel. Add the condensed milk, the milk and the citric acid dissolved in a little water to it.
Stir well till the mixture curdles.
Make a paste of the corn flour with two tablespoons of water and mix it with the above mixture.
Cook till the mixture leaves the sides of the pan.
Add the color and mix well.
Slightly cool the mixture and shape into pedas.
Serve garnished with elaichi powder.
This would make some 20 normal sized pedas.
Introduction with Indian Foods
Very fine meals that suit the various taste buds of people all over the world are prepared in India. Strict vegetarianism is mostly confined to the South. Beef, from the holy cow is strictly taboo for the Hindus and Pork is equally taboo for the Muslims.
In the north, much meat is eaten and cooking is often of the "Mughal style" which bears relation to that of the Middle East and central Asia. The emphasis is more on spices and less on curry heat. In the north more grains and breads are eaten and less rice. In the South, more rice is eaten and the curries tend to be hotter. Another peculiarity of Southern vegetarian food is that it has to be eaten by hand and not by fork and spoons!
Curry and Spices
There is no such thing as "curry" in India. It is an all-purpose term devised by the English to cover the whole range of Indian food spicing. Indian cooks have about 25 spices on their regular list and it is from these that they produce curry flavor. Normally the spices are freshly ground in a mortar and pestle called SIL_VATTA. Spices are usually blended in certain combinations to produce meals. Garam Masala, for example is a red-hot combination of cloves and cinnamon with peppercorns.
Popular spices include saffron, an expensive flavoring produced from flowers. This is used to give biryani, that yellow color and delicate fragrance. Turmeric also has a coloring property and acts as a preservative. Chillies are ground, dried or added whole to give that hot taste to curries. They come in red and green varieties but the green ones are the hottest. Ginger is supposed to be good for digestion. Coriander is added to many masalas so as to cool the body. Cardamom is used in many sweet dishes and in meat preparations. Other popular spices are nutmeg, cinnamon, poppy seeds, caraway seeds, cumin seeds, fenugreek, mace, garlic and cloves.
Breads
Rice is the staple food of the Indians but it is given much importance only in the South. The best Indian rice is the famous Indian Basmati whose patenting has raised a lot of dust and is still under controversy. It is predominantly grown in the Dehra Dun Valley. It has long grains, is yellowish in color and has a slight sweetish or "bas" smell, which gives it its name.
In the north a range of breads called ROTIS or PHULKA in Punjab supplements this rice. Indian breads are varied but they are always delicious. Simplest form is the Chapatti, just Wheat flour and water fried up like a thin pancake. It is supposed to be a British invention. Rotis are flour and water cooked on a hot tawa. Direct heat blows them up, but how well depends on the glutin content of the wheat. Baste your roti in butter or ghee and it becomes a paratha. If deep-fried it is called poori in the north and loochi in the east, made of rice and black gram flour it is called dosa in the South. Dosas are found all over India and when wrapped around curried vegetables it becomes masala dosa, a nice snack. Another type of deep-fried bread with a stuffing is the Kachori. Bake the bread in an oven and it becomes Naan. An Idli is a kind of rice dumpling, often served with dal curry called sambar, a south Indian favorite and green chilly chutney. Tomato or Onion chutneys also go with it. Papadams are crispy deep-fried wafer often served with Thalis or other meals.
Basic Dishes
Curries can be made of vegetables, fish, meat, chicken, lamb, and pork. Mostly vegetable oils are used for this purpose. These curries are accompanied by rice in the South and Rotis in the north. Probably the most basic of Indian dishes is Dhal. Dhal is almost there everywhere whether as an accompaniment to a curry or with rice and chapattis. The favorite dhal of Bengal and Gujarat is yellow arhar; in Bengal channa is also yellow; mung is green, rajma is Heinz. Altogether there are 57 varieties of dhal available in India.
Tandoori and Biryani
Tandoori food is northern specialty and refers to the clay oven in which the food is cooked after first being marinated in a mixture of yogurts and spices. Tandoori chicken is a special favorite in many places.
This food is not very hot and usually tastes terrific. Biryani is a Mughal dish. Chicken Biryani is mostly the best favored. Here the meat is mixed with deliciously flavored, orange colored rice, which is spiced with nuts and dry-fruits. A Pulao is a simpler version of the biryani. These biryanis are not too hot like most of the curries
Regional specialties
Rogan Josh is a curried lamb popular in Kashmir where it originated and also in most parts of northern India. Guntaba, pounded and spiced meat balls cooked in a yogurt sauce is also a Kashmiri specialty. Still in the north, Chicken Mahanwala is a rich dish cooked in a butter sauce. Many coastal areas have excellent seafood, including Bombay, where the Pomfret, a flounder-like fish, is popular. Bombay Duck, another fish dish is also famous in Bombay. Dhansak is a Parsi specialty found in Bombay, lamb or chicken cooked with curried lentils and steamed rice. Goa has excellent fish and prawns. Further South in Kerala, all varieties of prawns and crabs and a lot of fish are available.
Another famous Indian dish is the Kababs. These are found all over north India with a lot of variations. The two main forms are Sikka (skewered) or Shami (wrapped). In Calcutta Kati kababs are a local favorite. Further south in Hyderabad, Hallen, pounded wheat with lightly spiced mutton gravy is available. The Andhras are noted for their heavily chillied food. In Tamilnadu Pongal made of cooking rice with jaggery is a specialty. Equally notable is the "vada", made of Black gram dhal flour or Bengal gram dhal mixed with chillies and lots of onions. These two always find their place in the menu of any Tamil family.
Side dishes
Indian food has a number of side dishes to go with the main meal. Probably, the most popular is the Dahi- or curd or yogurt. It has the ability to cool the stomach after a very hot meal. Curd is also used in making Desserts and in the popular drink Lassi. Raitha is another popular side dish where with curd a lot of vegetables in raw form or curried vegetables are mixed. Particularly tomato and cucumber is used. Sabzi are curried vegetables, bhartha is pureed or minced vegetables, and bhujjas are fresh vegetables. India is also famous for a variety of pickles. They come in all flavors, lime, mango, ginger, onion, mixed vegetables, chili, alloo, etc., and in a number of combinations of the above mentioned.
Thalis
A thali is the all-purpose Indian vegetarian dish. Although it basically belongs to south India, it is found in the north too. There are regional variations also. The name comes from the "thali" dish in which it is served. The Thali consists of a metal plate with a number of small metal bowls known as Katoris on it. Sometimes the small bowls are replaced by small indentations on the plate itself. Mostly the plate is a big Banana leaf.
A thali consists of a variety of vegetable curry dishes, relishes, a couple of papadams, puris or chapattis and a whole lot of rice. A deluxe variety would include a Pata, a rolled betel leaf stuffed with fruit and nuts. It may also include curd and one or two Desserts. The main plus points of thalis are they are cheap and 100% filling. Moreover the rice is unlimited for the Gourmet.
Snacks
Samosa, tasty little curried vegetable snacks fried up in a pastry triangle, are found all over India. Bhelpuri is a popular snack in most of the cities, one, which is sold in peddled, carts in the nights. Chana, spiced chick peas served with puris is also a roadside favorite. Chat, a general term for snacks and nibbles is now found in good packs to suit all tongues and pockets.
Western Food
The western foods available for breakfast include Bread Toast and Jam, Bread with butter or Cheese, all types of egg like omelette, fried eggs, bulls-eye and a lot more, the types that can be prepared with little effort. One western food that the Indians have come to terms 100% is the French Fries, which we Indians call, the chips. Calcutta and Bombay have a small Chinese population so Chinese foods can be had in the major cities with a little search. In the north where the Tibetans have settled in many places Tibetan restaurants are present as in places like Dharamsala, Manali and Srinagar.
Desserts and Sweets
Indians are said to have a sweet tooth and an amazing collection of sweets are available to satisfy them. Kulfi is a widely acceptable dessert, a sort of Indian representation of ice cream. Of course, good quality ice creams are also available from a number of leading brands all over the country. Rasgullas are another popular type of Dessert, sweet little balls of rose-flavored cream cheese.
Desserts are mainly rice or milk puddings in sweet syrup or sweet pastries. Gulab Jamuns are small round balls made of flour, yogurt and ground almonds. Jalebi are pancakes in syrup. Milk dishes are usually boiled until the liquid has been removed and then the various ingredients are added to desserts like barfi, which has coconut with almond or pistachio flavoring. Sandesh is a variety of milk dish popular in Calcutta. Payasam as it is called in the south is made from milk simmered with crushed cashews, cereals and sugar, topped with raisins. Firnee is a rice pudding dessert with almonds, raisins and pistachios.
Many of the Indian sweets come with a coating of silver paper, which is edible. Halwa, a translucent, vividly colored sweet belongs to Tamilnadu, particularly the Tirunelveli District. Grinding wheat for a long time and then boiling the ground paste with sugar and seasoned with a lot of nuts makes it.
Fruits
India boasts of a wide variety of fruits, fresh from the gardens. The collection varies all the way from tropical delights in the south to apples, apricots and other temperate region fruits in the north. Cherries and strawberries are available aplenty in Kashmir, and apricots in Ladakh and Himachal Pradesh. Apples are found all over the northwestern part but particularly in the Kulu Valley of Himachal.
Melons are widespread in India, particularly watermelons that are fine thirst quenchers. Mangoes and bananas are found in many parts of India; Pineapples in Assam, Oranges in Kerala, tangerines are widespread in Central India, particularly the hot season.
Paan
An Indian meal finishes with Paan- the name given to the collection of spices and condiments chewed with betel leaves. Found throughout eastern Asia, Betel is mildly intoxicating and addictive. But after a meal it is taken as a mild digestive in small amounts. Paan sellers have a number of little trays and containers in which they mix either sadha or Mitha (sweet) paans. The ingredient may include apart from the betel nut itself, lime paste, various spices and even a dash of opium for a better price. The whole concoction is folded up cleverly and chewed.
Drinks Non - Alcoholic
Tea is the most popular drink in the north, while in the south, coffee is the number one drink. "Tray Tea", which gives you the tea, milk and sugar separately is the most commonly available form of tea in most of the sophisticated hotels in India. Nimbu Paani, which is nothing but lemon squash is commonly available in all the towns, particularly in the summer. A number of branded soft drinks like Pepsi, Coca-cola, sprite, seven-up, etc have cropped up in recent times, and they seem to quench ones thirst though they are said to have only artificial contents with high sugar content. Apple juice drinks are widely available in Himachal Pradesh. Coconut milk, straight from the young coconut, is a popular street-side drink. Another escape from soft drinks is the plain soda, which is widely available. Finally there is the Lassi, that cool, refreshing and delicious iced curd drink.
Drinks - Alcoholic
Alcohol seems to be little expensive in India. In some states like Goa, it is very cheap, whereas in some states like Tamilnadu, it is very expensive. Indian Beers to mention are Golden Eagle, Rosy Pelican, Cannon Extra Strong, Kingfisher, etc., Beer and other interpretations of western alcoholic drinks are known as Indian Made Foreign Liquor (IMFL). Local drinks are called country Liquor and include Toddy, a mildly alcoholic extract from coconut palm flower, and Feni, a distilled liquor produced from Fermented cashew nuts or from coconuts. The two varieties taste differently.