Breads
In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc. This site is wolrd recipes
In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc. This site is wolrd recipes
Beverages
Indian drink or Indian beverage is a popular part of the Indian cuisine and has an array of drinks that are both unique and refreshing. According to Indian ethnic culture, drinking Alcohol was considered bad hence there were only few local alcoholic traditional drinks prepared with locally available ingredients.
Indian beverages often referred as Sherbets are non-alcoholic and actually are prepared to beat the heat of the sultry Indian summer like the Aam Panna, Jal Jeera, Thandai, Lassi, Chhanch, or Nimbu Paani and Tea and the popularly known filter Coffee to provide warmth during winters.
Tea is also known as Chai, the most common form of drink in India, especially in North India. As the winters are in extreme conditions in Northern parts of India, Tea is available anywhere one goes. Tea can be prepared in many ways using spices called the Masala Chai or Ginger tea. Coffee is a popular drink commonly consumed in the Southern States of India, especially the filter coffee
Chicken
Indian chicken dish are famous world over for mouth watering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes.
Indian chicken dish are famous world over for mouth watering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes.
Dals and Kadhis
Served as accompaniments with rice.
Served as accompaniments with rice.
Yellow Moong Split Lentils or Masoor Dal (pink Split Lentils) are seasoned with condiments and spices in Ghee. A very staple preparation of the lentil in the North India is high in protein and light to the stomach as well.New born babies as old as 6 months are given a diluted version of this dal as a starter food and smaller children eat the staple "Dal Chawal" as an important part of their growing diet. (Chawal - Rice).Serve this dal with any vegetable preparation and some hot phulka's or savor it with some hot rice as well.
The sweet flavor of the small onions and the sour taste of the tomatoes cooked in a tamarind and lentil gravy with the addition of home made sambar powder is sure to tease those palates when eaten with idli, dosa's, hot rice etc.Sambar is a very traditional dish served in almost every South Indian household. The lentil based gravy has many different variations in each region. The sambar gets its spice and tanginess from the tamarind extract and sambar powder. The spice powder called “Sambar Powder” that is added is also atypical to every household. Each family, each region has their own subtle variation of this powder that it makes a huge difference to the way sambar tastes.
Desserts
Dessert is a course that comes at the end of a meal, consisting of sweet food
Dessert is a course that comes at the end of a meal, consisting of sweet food
India has a wide variety of Indian desserts. Many popular Indian sweets such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India.
Indian desserts can be divided into two categories. First category is milk based such as Kalakan, Rasgula, Rasmalai, Kalakand, Burfi etc. The second category of Indian dessert are based on flour such as Gulab Jamun, Malpuwa, Halwa, Ladoo etc.
Indian desserts can be divided into two categories. First category is milk based such as Kalakan, Rasgula, Rasmalai, Kalakand, Burfi etc. The second category of Indian dessert are based on flour such as Gulab Jamun, Malpuwa, Halwa, Ladoo etc.
Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gajjar ka halwa. Below we have provided many recipes to tantalize your tongue.
Egg
Eggs are one of the most complete, naturally produced foods containing many essential nutrients for a balanced diet for adults and children alike. Eggs are an excellent source of protein - one of the cheapest available - and are rich in vitamins A, D, E, B12 and niacin - and minerals - calcium, zinc and iron.Moreover they have low calories and fat. Here we present some of the Egg Delights that can be served as breakfast or as snacks for you to relish.
Garnishes
A garnish makes food or drink items more appealing. They enhance colour to the food.
Presentation is an important part of good Indian cooking, and imaginative use of garnishes can make an ordinary dish into something really special. The perfect garnish should make a dish look both decorative and appetizing. But not only that, a garnish is an affectionate gesture, a compliment to your guests as well as a compliment to the food. The traditional way to serve Indian food is on a thali or large tray, often of beautifully wrought metal. Each different dish will be in a small metal or earthenware bowl perched around the edge of the try. Often banana leaves will serve as disposable plates. Decoration is simple (nuts, chopped herbs, lemon slices, tomatoes, lettuce and coriander leaves) are often used to add color and a crisp texture to savory dishes.
Presentation is an important part of good Indian cooking, and imaginative use of garnishes can make an ordinary dish into something really special. The perfect garnish should make a dish look both decorative and appetizing. But not only that, a garnish is an affectionate gesture, a compliment to your guests as well as a compliment to the food. The traditional way to serve Indian food is on a thali or large tray, often of beautifully wrought metal. Each different dish will be in a small metal or earthenware bowl perched around the edge of the try. Often banana leaves will serve as disposable plates. Decoration is simple (nuts, chopped herbs, lemon slices, tomatoes, lettuce and coriander leaves) are often used to add color and a crisp texture to savory dishes.
Gravies, Sauces and Stocks
Gravies and sauces are liquid or sometimes semi-solid food served on or used in preparing other foods. Gravies and sauces are not consumed by themselves; they add flavor, moisture, and visual appealt
Sauces
They are usually liquids or semi solid foods which are either used solely or blended with other ingredients to add flavour, texture and richness to food, but are not consumed directly.
Sauces can be classified into 2 categories
Western Sauces
The origin of European sauces has its roots in the medieval french era.
French sauces were not just a group of randomly selected essences and emulsions. Rather, they were classified into brown and white sauces, having numerous derivatives. Each one descended from the base sauce known as the Mother sauce.
Oriental Sauces
Chinese food has a global appeal because of the contrasting tastes and textures within the meal. A big reason for this is unique blend of various sauces in the preparation of many dishes.
Gravies and sauces are liquid or sometimes semi-solid food served on or used in preparing other foods. Gravies and sauces are not consumed by themselves; they add flavor, moisture, and visual appealt
Sauces
They are usually liquids or semi solid foods which are either used solely or blended with other ingredients to add flavour, texture and richness to food, but are not consumed directly.
Sauces can be classified into 2 categories
Western Sauces
The origin of European sauces has its roots in the medieval french era.
French sauces were not just a group of randomly selected essences and emulsions. Rather, they were classified into brown and white sauces, having numerous derivatives. Each one descended from the base sauce known as the Mother sauce.
Oriental Sauces
Chinese food has a global appeal because of the contrasting tastes and textures within the meal. A big reason for this is unique blend of various sauces in the preparation of many dishes.
Mithais
Mithai is an Indian sweet that is generally made with milk, sugar, dry fruits and a variety of flours.
Mithai is an Indian sweet that is generally made with milk, sugar, dry fruits and a variety of flours.
Diwali is the festival of Laxmi, the Goddess of prosperity and wealth. It is believed that Goddess Laxmi visits everyone during Diwali and brings peace and prosperity to all. On the night of Diwali Lakshmi-Pujan is performed in the evenings. A traditional Pujan is performed after sunset in every home.
Five pieces of ghee diyas (lamps) are lit in front of the deities, naivedya of traditional sweets are offered to the Goddess and devotional songs are sung in praise of Goddess Laxmi. After Deepawali Puja people light diyas (lamps) in their homes, its relevance being bringing light to every darkness of the world. Mithai form a significant part of the Lakshmi and Ganesh pooja conducted on Diwali. The Gods are offered different types of Mithai as `prashaad' or `naivedyam', which is then distributed among family members and friends.
Diwali is synonymous with 'mithai' or sweets. Diwali is also the time for family reunions, lighted diyas, colourful rangoli, vibrant apparels, and mouth-watering sweets - all symbolic of the happy occasion. With the spirit of Diwali permeating the society, traditional households gear up for the special preparation of Sweets and Delicacies. However, this scenario is slowly fading away with the advent of "gift packages" offered by all popular sweet shops and households making sweets not just for self-consumption but for exchanges and gifting as well.
A range of special sweets/mithai include cashew sweets like kaju kalinga, kaju katli, kaju anaar. Other specialties include daal, ghee, bombay peda, boondi, kashmiri peda, sangam, green cream fruit burfi, kesari and mango pedas.
Five pieces of ghee diyas (lamps) are lit in front of the deities, naivedya of traditional sweets are offered to the Goddess and devotional songs are sung in praise of Goddess Laxmi. After Deepawali Puja people light diyas (lamps) in their homes, its relevance being bringing light to every darkness of the world. Mithai form a significant part of the Lakshmi and Ganesh pooja conducted on Diwali. The Gods are offered different types of Mithai as `prashaad' or `naivedyam', which is then distributed among family members and friends.
Diwali is synonymous with 'mithai' or sweets. Diwali is also the time for family reunions, lighted diyas, colourful rangoli, vibrant apparels, and mouth-watering sweets - all symbolic of the happy occasion. With the spirit of Diwali permeating the society, traditional households gear up for the special preparation of Sweets and Delicacies. However, this scenario is slowly fading away with the advent of "gift packages" offered by all popular sweet shops and households making sweets not just for self-consumption but for exchanges and gifting as well.
A range of special sweets/mithai include cashew sweets like kaju kalinga, kaju katli, kaju anaar. Other specialties include daal, ghee, bombay peda, boondi, kashmiri peda, sangam, green cream fruit burfi, kesari and mango pedas.
Mutton
For die hard mutton lovers India is a heaven. India can boast for its innumerable varieties of tasty and delectable mutton dishes. Mutton is served in the form of starters like patther kabab, shami kabab and in the main course as Rogan Josh, Meat Durbari and some popular biryanis like mutton biryani, hyderabadi biryani. Minced meat or keema as it is locally known is also quite popular and liked by all. Explore this small collection provided here.
Normally Mutton and Lamb recipes are a treat to any Non vegetarian food lover. From basic roasted leg of lamb to exotic dishes, the cooking options multiply. Mutton and lamb could be cooked in many ways region wise. The most notable ingredient in Kashmiri cuisine is mutton. It has over 30 varieties and it has been strongly influenced by the cuisines of Central Asian, Persia and North Indian plains.
Preparing Mutton or Lamb curry the authentic Indian way is the best. The curries would be finger licking, rich and delicious. The dish goes perfectly with Pulao, mutton biryani, naan, romali rotis.
Biryani is one of the most exquisite, popular and loved dishes all over India. The Biryanis are prepared in different styles and flavors. Hyderabad, a city from the Southern State in India is synonymous with Biryani. It is a preparation where cooked basmati rice and cooked meat (lamb or chicken) and fresh spices and herbs are mixed together. Biryani was brought to the Indian subcontinent by the Muslim travelers and merchants.
Naming few of the popular Biryanis are: Hyderabadi Biryani, Lucknowi (Awadhi) Biryani , Calcutta Biryani, Iranian Biryani, Kacchi Biryani, Zafrani Biryani and many more.
Other popular mutton dishes are the Achar Gosht, Bhuna Mutton (Bhuna Gosht), Kakori Kebab, Mutton Shorba, Rogan Josh, Shahi Kurma, Shammi Kebab. Mutton paya etc.
Mutton is eaten in various forms in India and mutton dishes are part of various festive occasions in India.
Rice/Noodles/Pasta
A dish which has rice or noodles or any other pasta as the main ingredient.
Recipes for rice dishes like Biriyani, Neychoru, Pulav, Fried rice, Curd rice... Indian bread varieties like chapati, parotta, nan and roti... Also includes recipes for a variety of noodles and pasta dishes from around the world.
There is something very seductive and pleasing about taking fresh seasonal fruit and vegetables, then adding spices, sugars & vinegars to achieve glossy jams & fruity chutneys! I have a whole pantry full of pickles, jams, confitures, conserves and chutneys; we use them in our Bed and Breakfast business & the guests appreciate the "home made" aspect. I will be adding my new recipes to this book all the time! I have included butters, mustards, candied flowers, dressings, sugars, syrups, pates and terrines.........anything that takes nature's bounty and preserves it for future enjoyment!
A dish which has rice or noodles or any other pasta as the main ingredient.
Recipes for rice dishes like Biriyani, Neychoru, Pulav, Fried rice, Curd rice... Indian bread varieties like chapati, parotta, nan and roti... Also includes recipes for a variety of noodles and pasta dishes from around the world.
There is something very seductive and pleasing about taking fresh seasonal fruit and vegetables, then adding spices, sugars & vinegars to achieve glossy jams & fruity chutneys! I have a whole pantry full of pickles, jams, confitures, conserves and chutneys; we use them in our Bed and Breakfast business & the guests appreciate the "home made" aspect. I will be adding my new recipes to this book all the time! I have included butters, mustards, candied flowers, dressings, sugars, syrups, pates and terrines.........anything that takes nature's bounty and preserves it for future enjoyment!
Pickles, Jams and Chutneys
A pickle is a food that has been preserved in vinegar or a seasoned brine.Jam is a type of sweet spread or condiment made with fruits or vegetables and sugar to produce a thick product.
A pickle is a food that has been preserved in vinegar or a seasoned brine.Jam is a type of sweet spread or condiment made with fruits or vegetables and sugar to produce a thick product.
This easy mango chutney recipe has a wonderful flavour which develops with time that I think it really is worth the effort to get delicious homemade mango chutney, it is so much nicer than the commercially made mango chutney that you can buy.
Once its made just keep it in the fridge, the mango chutney lasts a while but I couldn't tell you just how long because it goes down a treat in our house and gets eaten far too quickly.
Rice
The word rice may mean different things to different people. It means Rice with Fish Curry to a Bengali, to a South Indian it may mean Sambar-Chawal or for a Muslim, it is the aromatic Biryani. But come what may, it is cherished in different ways in different parts of the country and every preparation is unique and exquisite. This section contains recipes to various aromatic Indian rice preparations.
Vegetarian
The blessing of a well stocked pantry is that so many more dishes are available to you at the spur of the moment. There are a few ingredients in this classic Indian style rice that you may not have in your cupboard, but I suggest that they would be excellent additions if you don't already have them. Cardamom pods are expensive, but they pretty much last forever. Ground cardamom will get flat after a year or so, but the cardamom seeds seem to keep for years within the pods. Mustard seeds are tiny, but they pack a punch. I have an Indian friend who used to make dinner for me when I lived in San Francisco; he would often toss a few mustard seeds into whatever he was making to give it a lift. (Try adding some to lentils.) Most of us have ground cumin, but as with other ground spices, ground cumin will go flat. The whole seeds last longer. Besides, cumin is better when the seeds are toasted first. Turmeric is what gives this rice its vibrant yellow color. Not only does turmeric have plenty of health benefits, it's the primary ingredient in yellow curry powder.
Now, about the rice. Please make it. This rice was one of those OMG food epiphanies for me. As in, "this is so easy and so incredibly good, why haven't I been making it my whole life?" Seriously. We made this for an upcoming chicken dish and thank goodness we made a big batch. The technique for making the rice is different from how I usually make rice. In this case you boil the rice in more water than the rice can absorb, and then drain the water from the rice when it's done. The rice is boiled with the cinnamon stick, cardamom, and cloves, so it soaks up those flavors while it's cooking. Then it is tossed with sautéed spices and onions.
Raita
A yogurt-based condiment usually containing vegetables
Raita is a salty cooling side dish made out of Yogurt. Raita is similar to Coleslaw salad but with more flavorful spices. Instead of buttermilk or mayonnaise, lots of yogurt is used and cabbage is substituted usually with cucumber.
A yogurt-based condiment usually containing vegetables
Raita is a salty cooling side dish made out of Yogurt. Raita is similar to Coleslaw salad but with more flavorful spices. Instead of buttermilk or mayonnaise, lots of yogurt is used and cabbage is substituted usually with cucumber.
Powders
A powdered blend of many spices and herbs.
Konjac tree mainly grows in the south west China mountain range, where pandas live. The root of the konjac tree is full of fiber, which can be used to make konjac foods.
There are lots of Curry powder recipes from different regions of India. Curry Powder is one of a number of mixtures of spices used in Indian cooking and (unsuprisingly) is specifically used for curry dishes. Others spice mixtures are Garam Masala, Rasam powder and Sambar powder. These all have their own uses and, although they may look similar, they should not be confused with each other.
A powdered blend of many spices and herbs.
Konjac tree mainly grows in the south west China mountain range, where pandas live. The root of the konjac tree is full of fiber, which can be used to make konjac foods.
There are lots of Curry powder recipes from different regions of India. Curry Powder is one of a number of mixtures of spices used in Indian cooking and (unsuprisingly) is specifically used for curry dishes. Others spice mixtures are Garam Masala, Rasam powder and Sambar powder. These all have their own uses and, although they may look similar, they should not be confused with each other.
Salad
Salad is a light meal, or part of a larger meal - consisting of mixed vegetables or fruit, often with a dressing or sauce.
Salad is a light meal, or part of a larger meal - consisting of mixed vegetables or fruit, often with a dressing or sauce.
Salads are amongst the many accompaniments one can find with an Indian meal. One can prepare salad with anything - fresh vegetables, canned vegetables, fruits, eggs and seafood. Here we have provided few salad recipes. Serve salads with an Indian spread or as starters.
Sea Food
Our Seafood Recipes section contains a number of mouthwatering and healthy seafood recipes. Seafoods are powerhouses of essential nutrients and are eaten in many forms such as prawn, crab, lobster, oyster, shrimp, octopus etc. Try our easy Indian sea food recipes.
Our Seafood Recipes section contains a number of mouthwatering and healthy seafood recipes. Seafoods are powerhouses of essential nutrients and are eaten in many forms such as prawn, crab, lobster, oyster, shrimp, octopus etc. Try our easy Indian sea food recipes.
Snack
The Indian snacks are usually delicious and mouth watering. Savouries like samosas, aloo tikki etc. are commonly served in India. This section is comprised of recipes which have been passed on for generation together in Indian homes. The crispness and tempting tastes of indian snacks is liked by young and old alike. These can be easily prepared at any time. It is ideal to serve snacks before coffee or tea.
The Indian snacks are usually delicious and mouth watering. Savouries like samosas, aloo tikki etc. are commonly served in India. This section is comprised of recipes which have been passed on for generation together in Indian homes. The crispness and tempting tastes of indian snacks is liked by young and old alike. These can be easily prepared at any time. It is ideal to serve snacks before coffee or tea.
Soup
Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.
Our Soup Recipes section contains an assortment of tasty and easy to make soup recipes. Soups form an integral part of any diet and act as an appetizer. They are very nutritious and stimulate the hunger. Soups serve as warmers during winters and are liked by dieters and foodies alike.
Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.
Our Soup Recipes section contains an assortment of tasty and easy to make soup recipes. Soups form an integral part of any diet and act as an appetizer. They are very nutritious and stimulate the hunger. Soups serve as warmers during winters and are liked by dieters and foodies alike.
Starter
A food item that is served before the main course.
One-dish-suits-all! mint and coriander add an interesting colour and flavour to the crunchy baby corn. Plus, by sautéing instead of deep-frying, we have zapped off the excess calories and pepped up the nutrient-content.
A food item that is served before the main course.
One-dish-suits-all! mint and coriander add an interesting colour and flavour to the crunchy baby corn. Plus, by sautéing instead of deep-frying, we have zapped off the excess calories and pepped up the nutrient-content.
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