Indian Food

                                                                 Indian Food

Different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

North Indian Food

Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.

West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.

In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.




East Indian Food

In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

South Indian Food

In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.

The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.

In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Indian Food Recipes

                                      Indian Food Recipes 

 Indian food is not hard to make, you just have to know what the right touches for the dishes. Indian cuisine mainly consists of nutritious ingredients like vegetables, fruits, legumes, and grains. It is categorized by six tastes like sweet, spicy, salty, bitter, sour, and astringent. Most Indian food is made up of all these tastes. Most Indian food is made with curry.

                                                              Chicken 65
Chicken 65 recipe at last! Despite numerous requests on how to make chicken 65, I never got down to blogging it until today.
Chicken 65 recipe at last! Despite numerous requests on how to make chicken 65, I never got down to blogging it until today.
Chicken 65 recipe at last! Despite numerous requests on how to make chicken 65, I never got down to blogging it until today.

                                                 Chettinad Tomato Chutney
Made Chettinad Tomato Chutney with idli for our breakfast today. I try to prepare a new variety of chutney recipe for idli and dosa.

                                                  Sweet Corn Vegetable Soup
I love sweet corn vegetable soup and sweet corn chicken soup! And it doesn’t need to be winter or monsoon to enjoy my favorite soup. A comforting, thick and filling soup without being heavy. Delicately flavored broth that has carrots, corn kernels, cabbage and beans going into it.

                                                               Dal Tadka
Dal Tadka,a North Indian dal recipe,is a Dhaba style favorite food of mine.Hot pulka and dal tadka is our standard vegetarian meal on many of our road trips.


                                    Dondakaya Annam ~ Tindora (Ivy Gourd) Rice
I made a simple and comforting rice dish featuring dondakaya as the star ingredient. Perfumed with whole garam masala, spiced with green chilies, sweetened with coconut, Dondakaya rice recipe is jazzed up with a squeeze of fresh lemon and brightened with fresh coriander.


                                                              Potato Korma
Judging by the ingredients, many of you will expect today’s Potato Korma to be tasty. Yes, I am confident about your positive reaction to this Korma. I did blog a recipe for Aloo Korma earlier but today’s recipe is a slight variation.
                                   
                                               Palak Pakoda ~ Spinach Fritters
Palak Pakoda is a monsoon snack that is super easy and quick to make. I found the freshest farm grown spinach at the Farmer’s Market (rythu bazaar) and decided on making a North Indian style snack Palak Pakoda.


                                                     Apple Cinnamon Muffins
I hope you had a great holiday season and wonderful start into the New Year. Am starting the new year on a sweet note. Baked a batch of Apple cinnamon muffins that have stolen the hearts of my family members. The aroma of cinnamon and the flavor of apple and chocolate chips make the muffins a special, tasty, homemade treat.

                            Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle
A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today’s bitter gourd pickle with a sweet flavor that happens to be one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive.

Indian non veg food

                                 

The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. There is a great variety of meat, poultry and fish dishes in Indian Cuisine, here we have made an effort to present most of the non-vegetarian dishes served as snacks, accompaniments and main dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

                                        Chicken and Vegetable Kebabs 

Ingredients -

Boneless skinless Chicken - 1 pound
2 Potatoes
2 Tomatoes
2 Bell Peppers
Bamboo Skewers
For Masala

Yogurt- 1/4 cup
Ginger and garlic paste - 1 tsp. each
Green chilly paste - 1 tsp.
Cumin powder- 1 tsp.
Coriander powder - 1 tsp
Aniseed  - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilly powder to taste
Garam masala - 1/4 tsp.
Salt to taste
Lime juice - 2 tsp.
Red/Orange Color

Method

Mix all masals  in the yogurt and keep for about 10 minutes.
Marinate the chicken and vegetables with the mix for about an hour and store in the refrigerator.
Pierce through the skewers alternate pieces of chicken and vegetable
Place on a barbecue grill or bake in the oven for 15 minutes.
Remove from heat and coat the pieces with the remaining marinade.
Now turn the Oven to 'Broil' for another 5 - 10 minutes until the chicken is cooked and fried well.
Serve hot.

                                             CHICKEN BIRYANI

Ingredients:-

 Chicken dishes  

Baked Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped

Method

Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.

                            BUTTER CHICKEN RECIPE

Ingredients: 

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

                                               Chicken Curry in Coconut Milk  

Ingredients 

500 gms boneless chicken.
400 ml coconut milk.
20 baby onions.
6 green chillies.
Curry leaves.
Mustard seeds.
Salt to taste.
Coriander leaves

Method 

Cut chicken into small piece.
In a heavy bottom pan fry chicken till it becomes tender, keep the chicken aside.
In the remaining oil fry baby onions and green chillies. When onions and chillies becomes soft, remove from the pan. Then grind it in a mixer.
In the same pan pour some more oil and put some mustard seeds, when it starts popping add some curry leaves.
After that add chicken and rest of the ingredients.
Mix it well, add coconut milk .Cook on low flame.
When chicken curry is done garnish with coriander leaves.

                                                                      Chicken kurma

Ingredients : - 400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve

Fish Recipes

  Amritsari Fish
  Bengali Fish
  Bharawan Macchli
  Deep Fried Fish
  Fish Curry
  Fish Kofta Curry
  Fish Korma
  Fish Moilee
  Fish Pakora
  Fish Tikka
  Fried Fish
  Fish Curry
  Green Masala Fish
  Machhi Ka Salan

Butter Chicken

 Chicken Afgani
 Chicken Biryani
 Chicken Bon Bon
 Chicken Chettinad
 Chicken Curry
Chicken Dilruba
 Chicken Drumsticks
 Chicken Korma
 Chicken Masala Coorg
 Chicken Pakora
 Chicken Salad
 Chicken Tikka Masala
 Chicken Tikka
 Chilli Chicken
 Coconut Curry Chicken
 Murg Musallam
 Murgh Do Pyaaza
 Murgh Makhani
 Saag Chicken
 Saag Ghosht
 Barbecued Chicken
 Chicken Mushroom Rice
 Curried Chicken With Rice
 Pineapple Chicken
 Royal Chicken
 Chicken In Coconut Milk
 Chicken Ham Loaf
 Afghan Chicken
 Chicken Kali Mirch
 Chicken Salami
 Chicken Stir Fry
 Chicken Tangri Kebab
 Tangdi Golumbaaz
 Chooze Aur Chauli Ka Milap
 Chicken Bok Choy
 Chicken Keema And Egg
 Dry Chicken Curry
 Bombay Chicken Curry
 Chicken Vindaloo
 Chicken Curry With Coconut
 Southern Curried Chicken
  Chicken Malai Curry
  Sri Lankan Chicken Curry
  Chicken In Red Wine Sauce
 Tandoori Murghi

Baked Pistachio Rice
Barley and Chicken Pilaf
Breaded Pepper Chicken
Butter Chicken
Butter Chicken Fry
Baked Chicken
Chicken and Vegetable Kebabs
Chicken Biryani
Chicken Chettinad
Chicken Chilli
Chicken Chukka
Chicken Curry
Chicken Curry in Coconut Milk
Chicken Fry
Chicken Gumbo
Chicken Haryali
Chicken Stew
Chicken Kholapuri
Chicken Lasagna
Chicken Liver Fry
Chicken Loaf
Chicken Long Rice
Chicken Onion
Chicken Pakoda
Chicken Pockets With Spinach & Cheese
Chicken Presto
Chicken Pulao
Chicken Sookha
Chicken Stock
Chicken Tikka Masala
Chicken with Sour Cream
Coconut Chicken
Coriander Chicken
Corn Chicken
Curd Chicken
Curd Ginger Chicken
Curry Chicken Salad
Dal Chicken
Dum Chicken
Elaichi Chicken
Embassy Chicken
FatFree Clove Chicken
Fried Chicken Curry
Fried Chicken Liver
Hungarian Chicken
Hyderabadi Chicken
Jeera Chicken
Ketchup Chicken
Lemon Garlic Chicken
Masala Chicken
Methi Chicken
Murgh Korma
Non Veg Pulao
Orange Baked Chicken
Pepper Chicken
Pepper Chicken
Roast Sour Chicken
Shahi Chicken
Spicy Chicken
Spicy Mint Chicken
Stir-Fried Green Chicken
Sweet and Sour Treat
Tandoori Chicken
Tomato Chicken
Tomato Chicken

Eggs Recipes

  Boiled Egg
  Egg Biryani
  Egg Curry
  Egg Omelette
  Egg Pakora
  Egg Toast