Sharad Navrati Special Recipes 2018 | India Canteen

Sharad Navratri 2018 is almost here, and one look around is enough to tell how eager all are to welcome the season of festivities. The word ‘Navratri’ means ‘nine nights’ in Sanskrit. It is that festive time of the year when many pray, observe fast and worship ‘Goddess Durga’. Goddess Durga has 108 Names and 9 Avatars that are worshiped in these 9 days, one on each day. During this festive season people give up non-vegetarian food and many others also try reducing intake of onion and garlic from their meals.

Celebration means every day you would get to relish on a different kind of delicacy. So Here we have Navrati Special recipes with ingredients, nutrition values and method to prepare. You can enjoy these recipes and tingle your taste buds during these fasting days:

  1. Sabudana Khichdi:


    Sabudana Khichdi is an easy to prepare dish. It is a commonly made recipe during fasting season as it is a healthy recipe and delicious too if prepared properly. This recipe is considerably easy. It takes an experienced person to get the  perfect texture in the sabudana pearls.

    How to Prepare: Method

    1. Heat the oil in a pan and then add cumin, hing & curry leaves.
    2. When they sizzle, add chopped potatoes and saute for 2 minutes after then add chopped tomatoes & green chilli and cook well for few minutes.
    3. Then add salt, turmeric, chilli powder, garam masala, sugar and coriander and mix well again. Take out sabudana from water and mix it in the pan.
    4. Add peanut powder & chopped ginger
    5. Mix everything slowly & cook for 3 minutes. Add lemon juice in it Garnish with coriander.

    Delicious khichdi is ready. Enjoy it

  2. Makhana Kheer:


    Makhana Kheer is the simplest and in the most delicious recipe to make. Its creamy texture tastes yum whether served hot or cold. Rich in protein and calcium, makhana (fox nut/ lotus seed) combines beautifully with low-fat milk to make a creamy and delicious kheer.

    How to Prepare: Method

    1. In a large vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it boil gently for about 30 to 45 minutes without covering, till the milk boils down and the seeds are soft.
    2. Add the sugar and stir for a few more minutes.
    3. Add the pistachios, almonds, saffron and cardamom powder, stir well again. Serve hot or cold, as you like.
  3. Navratri Kaddu:


    Kaddu (Pumpkin) is loaded with lots of nutritions and is often used in prasad/bhog or at home. Kaddu Ki Sabzi is one of the popular dishes prepared during Navratri fast and it pairs well with chapati and poori. It’s sweet and savory amazing taste can’t be compared with any other vegetable.

    How to Prepare: Method

    1. Peel the pumpkin and then scoop out the fibres, seeds in the centre before cutting it into cubes.
    2. Heat the oil in a kadahi and add coriander, chili powder, turmric powder and cumin seeds. When they begin to splutter, add the ginger and salt.
    3. fried till lightly coloured and add the pumpkin.
    4. Stir-fry on high heat till it looks glossy then add garam masala, amchoor powder and sugar. Mix well.
    5. Reduce heat, cover and simmer till cooked through. Stir 3-4 times. Then garnished with chopped coriander leaves.
  4. Crunchy Potatoes:


    During Navratri, Crunchy and crispy potatoes topped with green chutney and curd – so flavorful and delicious!! One of the most loved finger food by kids and adults alike! Crunchy and crispy potatoes make snacking look good. These are easy to eat as well as easy to cook.

    How to Prepare: Method

    1. Wash and peel the potatoes then boil the potatoes in pressure cooker.
    2. Take one whistle in pressure cooker. Once potatoes become warm. Dice them in cubes.
    3. Heat oil in a pan, deep fry or shallow fry the diced potatoes till crispy and golden. Remove them on an soaking paper to remove excess oil from it.
    4. Sprinkle red chilli powder, cumin powder and salt immediately after removing on soaking paper.
      Serve hot.

    Note: Use rock salt or Sendha namak instead of regular salt while fasting

  5. Banana Walnut Lassi:


    Try making this super easy and healthy Banana Walnut Lassi to give your Navaratri mornings a boost of health and have a great day ahead. Celebrate this auspicious occasion with fun, grandeur and with delicious & healthy food recipes.

    How to Prepare: Method

    1. In a food processor or mixer add greek yogurt, whey powder, walnuts, chestnut honey and bananas.
    2. Blend it well till smooth and creamy.
    3. Transfer into a glass and garnish with chopped walnuts before serving.

    Its done, Enjoy !!

History & The Secrets Behind ‘Jalebi’ | India Canteen

Jalebi is a mouth-watering Indian dessert that can be described as funnel cakes. A sweet street food, jalebi is found across India and even Iran, Africa, West Asia and many more countries. Made with deep-frying maida flour batter in circular shapes, which are soaked in sugar syrup then served both cold or warm.

It is fried in the hot oil, using a cotton fabric cloth and carefully soaked in the sugar syrup. It would not be wrong to say that the process of making jalebis is no less attractive than the final product on your plate. You can have jalebis alone, or with a samosa but best combination is with creamy rabdi. A glass of piping hot milk or chilled milk with crunchy hot jalebis is a popular breakfast in several cities like Haridwar and Indore.

Did you know your favourite dessert recipe i.e Jalebi that you see across all sweet shops or morning breakfast shops in your city is not Indian but a West Asian or a Persian import?

Yes, you heard us Right !!

Our very own crispy, hot and sweet jalebi is not an Indian recipe but we have made it our own. Originally it is a version of sweet dish “Zolabiya” or “Zalabiya”.

Zalabiya is a festive dessert in iran, enjoyed by everyone during the iftar parties of Ramzaan. In 13th century, Muhammad bin Hasan al-Baghdadi (writer) collected a total of about 260 recipes of that time and highlighted them in his cookbook, ‘Kitab al-Tabeekh’, where ‘Zalabiya’ was mentioned for the first time.

In the 15th century, the makeover of Jalebi from Zalabiya happened when the Jain author Jinasura talked about it first time in the famous holy writ called ‘Priyamkarnrpakatha’ . In his holy writ it is said that jalebi was introduced to the Indian subcontinent by our not-so-friendly Persian Turkic invaders. According to The Hobson-Jobson Anglo-Indian dictionary, the Indian word Jalebi is derived from the Arabic word zulabiya or the Persian zolbiya with the onslaught of Turkish and Persian traders. From 15th century till today, this sweet dish began to be known as Jalebi and became a compulsory part in festive occasions, weddings, Indian breakfast and even temple bhog/prasad.

The preparation of Jalebis is considerably not so difficult. In a large pot whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for minimum 1 day. Transfer the batter into a jalebi cloth, gather the edges and make a tight potli. The cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles turning them over gently a few times, till they are evenly golden and crisp, and than transferred to the sugar syrup, which sometimes may also contain hints of saffron (for the perfect orange hue). Once the jalebis soak the sugar syrup for 2-3 minutes, take them out of the syrup and they are ready to serve hot.

This dish is not to be confused with similar sweets and variants like Imarti, Paneer Jalebi, Mawa Jalebi, Afgaan Jalebi etc.

The Story Behind “Butter Chicken”!!!

Butter Chicken, which is one of the richest dishes of India is prepared with succulent pieces of chicken that are dipped in a combination of cream, spices and tomatoes. This popular dish is a culinary success that is a treat for the palates throughout the world. The dish, which is known as Murgh Makhani in Hindi is a very popular dish of India that is prepared around the world. Although this dish is a favorite throughout the country, few Indians know how butter chicken originated.

Photo Courtesy: GoodtoKnow

How and When was “butter chicken” created?

The story of butter chicken starts with the evolution of delicious tandoori chicken. The latter originated in Gora Bazaar, Peshawar where a man named Mokha Singh Lamba started a restaurant 100 years ago. A young chef in the restaurant by the name of Kundan Lal Gujral wanted to do an experiment, so he started skewering yoghurt marinated pieces of chicken and cooking them in a tandoor, which was used for making breads in the past. And thus, the popular dish called “tandoori chicken” was created.

Kundan Lal Gujral
Photo Courtesy: Inextlive

The dish, which is prepared by the heat of clay tandoor has fragrant and flavour of smoke coming out of hot coals. The version of the dish which was prepared by Gujral was prepared with crispy skin and exterior that is bright red. The dish became a huge hit until Gujral was forced to leave Pakistan during 1947 partition.

When Gujral came to Delhi, he found a restaurant named Moti Mahal which is located in Daryaganj. At that time, there was a lack of refrigeration facilities due to which Gujral had to innovate again and avoid wastage, especially the tandoori tikkas that were unsold. He came to conclusion that tomato gravy, which is filled with butter and cream would soften his leftover chicken. The combination was a huge hit and thus by accident, this delicious dish came into being.

Photo Courtesy: Flickr

The trick behind this mildly spiced recipe is a combination of tangy tomatoes and rich dairy. Gujral created a dish that was going to be a hit. Gujral then went ahead to create Dal Makhani which is another great dish that has similar preparation.

During the 1950’s, the Moti Mahal was very popular among celebrities and world leaders like Zakir Hussain, Richard Nixon, Jawahar Lal Nehru and J.F. Kennedy. The first education minister of India i.e. Maulana Azad told Shah of Iran, Mohammad Reza Pahlavi that he must visit the Taj Mahal in Agra and Moti Mahal in Delhi. And thus, he became one of the most renowned patrons of Moti Mahal.

The butter chicken became so popular that many other restaurants came up with their own versions of this classic dish. This resulted in different variations like Chicken Lababdar, Mumbai-style Murgh Makhanwallah and Chicken Tikka Masala.

The chicken lababdar is prepared by mixing makhni gravy and onion masala, which is used in Mughlai dishes. To lend a creamier, richer taste to the dish, you must add ingredients like poppy seeds, almonds, cashew nuts or char magaz(which is a combination of 4 seeds/nuts: pumpkin seeds, almonds, watermelon seeds and cantaloupe seeds). These ingredients give creamier and richer taste to the dish.

Chicken Lababdar Photo Courtesy: Hotel Welkin Residency

Another great variant is chicken tikka masala, which is a gravy dish that contains tikka chunks, cream, combination of tomatoes and spices. This version is basically butter chicken without bones. Tikka which means ‘bits and pieces’ refers to boneless chicken that is marinated in spiced yoghurt and cut into small pieces and baked in tandoor.

In the year 2001, chicken tikka masala was named ‘British National Dish’ by Robin Cook(Foreign Secretary). This resulted in a fierce debate on the origins of this popular dish. Some people believe that the dish was invented by first Mughal emperor, Babur, who was afraid that he would choke on chicken bones. So, he ordered his chefs that they should remove them.

Chicken Tikka Masala Photo Courtesy: Food Network

Zaeemuddin Ahmad, who is a chef at Karim Hotel, Delhi said that the recipe of tikka masala has passed through generations of his family. The recipe, according to him originated during the reign of Bahadur Shah II(1837-1857).

In the 1970s, chicken tikka was ordered at Sheesh Mahal by a British man. When it arrived, the man complained that it was very dry. So, the owner of the restaurant, Ali Aslam Ahmed tossed a tin of canned tomato soup on the tikka and added some yoghurt and spices and thus, this popular dish of Britain came into being.

Chicken Tikka Photo Courtesy: Al Barakah Halal Meat & Deli

The butter chicken, with its many equally-delightful variants are a perfect example of the fact that best things in life are discovered by accident. Little did Kundan Lal Gujral know that when he invented Butter Chicken, he was creating history. Without his experimenting, we would not have known Butter Chicken, Dal Makhani or Tandoori Chicken.

Shradh (Pitru Paksha) Special Satvik Recipes 2018

Special Satvik Food is prepared and offered to the ‘Brahmins’ during Shradh/Pitru Paksha period; it is believed that whatever is given to them reaches to our grandparents. Shradh, also known as Kanagat in North India, begins on the last full moon day of the Hindu month of ‘Bhadrapad’. This year Shradh/Pitru Paksha will end on October 8th, 2018.

Pitru Paksha 2018 started on September 24th, 2018. Hindus across India are observing this 15-day Shradh in order to pay homage to the grandparents, especially through offering special food to them. This period is referred to as mourning period. In this 15 days Shradh period, Hindus avoid eating non-vegetarian, smoking and drinking alcohol food as it is considered inauspicious. It is generally advised to follow a simple diet and avoid preparing lavish feasts. Some people avoid onion and garlic in their food as well, however, there are many who don’t follow this ritual any more.

We list down some simple satvik dishes that you can consume during this entire period.

  1. Cocktail Kheer:

    Kheer is a sweet recipe prepared with carrots and milk. The combination of these ingredients make this dish yummy. The tasty fruits will also add to the flavor and texture of the kheer and add some dry fruits for some crunch.
  2. Pudina Rice:

    Pudina rice is a peppery flavored mint dish that is easy and quick to prepare. Refreshing taste of the rice will not need any accompaniment unless you want to add some yogurt in it. This healthy and simple dish does not require garlic or onion, so you can prepare it any time of the day during pitru paksha.
  3. Kaddu ki Sabzi:

    The combination of kaddu ki sabzi and poori is awesome. An easy and light recipe cooked thoroughly in a variety of masalas, you wouldn’t have to necessarily cook it with onions and garlic. Kaddu ki sabzi (pumpkin) and poori is the best during this period.
  4. Dal Palak:

    Dal Palak is just the right dish because spinach comes in this season. It is thinner in consistency, simple yet tasty. A warm and delicious dish with the goodness of lentils, spinach and mild spices, you can easily skip the ginger-garlic addition in the recipe.​
  5. Guar ki Phali:

    Guar is available now and is very easy to make. It is cooked with spices and yogurt. You wouldn’t have to spend a lot of time to prepare it. Combine moong dal or toor dal with it to make your meal wholesome.
  6. Bajre ki Khichdi:

    Khichdi made with bajra and moong dal can be a wholesome lunch for you. This recipe does not need any garlic or onion and can be made quickly. A small amount of ghee (a drop) on top will make it taste even better.
    A warm and comforting khichdi can be a complete lunch for you.
  7. Thapi Vadi:

    This traditional and tasty recipe is known by many names in different parts of Maharashtra. It is known as Masvadi , Patavadi, Besan Vadi, Pithlyachi Vadi. This snack, when combined with curry can also be served as a main dish.
  8. Shradh Special Thali:

    Last but not least, Brahmin food is very important on the day of Shraddha in the Father’s side. According to the scriptures, on the day of Shraddh, the fathers themselves present themselves as Brahmins and take food. Therefore, every devotee should make a Brahmin feast in the house on the day of Shraddha of his ancestors.

    These simple dishes are not only seasonally delightful but will also keep the essence of Shradh or Pitru Paksha intact; that is to keep it satvik and vegetarian.

Top 10 Famous Bhog Recipes To Offer Lord Ganesha | India Canteen

Ganesh Chaturthi is one of the most celebrated festivals in India. Originally it was associated with the states like Maharashtra and Karnataka but now it is celebrated all over India. Lord Ganesha, the lord of wisdom and prosperity, remover of obstacles and sorrows is welcomed with too much devotion for this 10 day celebration. During this festival, all the sweet shops line their counters with delicious variety of desserts like modaks, barfis and ladoos. For this 10 days celebration, devotees shower their beloved deity with the variety of prasads, bhog, and sing hymns in the Lord Ganesha’s praise. Through this festive season devotees prepare different type of favourite recipes of Ganesha on daily basis to please their beloved God. We enlist some popularly prepared bhog during this festive season of Lord Ganesha.

Here we have some famous and delicious bhog recipes offered to Lord Ganesha:

  1. Motichoor Ladoos:


    Motichoor laddos are favorite food of Lord Ganesha that is served as prasad after pujas. The word ‘motichoor’ literally translates to crushed pearls. These ladoos are so delicious and yummy having round shape made from fine, tiny balls of besan. This sweet recipe is associated with states like Rajasthan and Uttar Pradesh.

  2. Steamed Modak:


    Steamed Modak is a traditional prasad that is also considered to be one of the favourite dish of Lord Ganesha that makes for a decadent sweet dish and for this reason Ganesha is also known as Modakpriya. These dumplings are made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron.

  3. Puran Poli:


    Puran Poli is a sweet dish that has roti made of maida stuffed with sweet lentils and jaggery.  A popular dish in Maharastra, this makes for a delectable snack. Several Maharashtrian households offer bhog of Puran Poli to Lord Ganesha during these 10 days of celebration to seek his blessings.

  4. Ghee Rice:


    Ghee Rice is a famous prasad in Karnataka that consists of milk, cardamom, ginger-garlic, bay leaves & cloves that enhance the flavour and gives a rich taste along with generous amounts of clarified butter. Ghee rice is a perfect dish to accompany any type of curry recipe on any occasion.

  5. Peda:


    Pedas are also served after puja during Ganesh chaturthi and no compilation of bhog or prasad is ever complete with this favourite festive treat of India. These milk based soft and delicious balls are flavoured with pistachios and cardamom to give a perfect rich taste.

  6. Rava Ladoo:


    Rava Ladoos are another popular festive dish that are prepared during this time. These ladoos are a popular choice and most households have at least one variety ready to welcome their guests. Rava ladoo is a simple and easy recipe but still exotic made with roasted rava, coconut, ghee, sugar and nuts.

  7. Shrikhand:


    Shrikhand is a famous & healthy sweet recipe made of strained yogurt, and is popular across Maharashtra and Gujarat. It is topped with chunky nuts and raisins. This Ganesh Chaturthi, prepare bhog of shrikhand to offer your beloved Lord Ganesha with this delicious and all-time favourite festive treat.

  8. Fried Modak:


    Fried Modak is deep fried modak recipe with sweet, chewy coconut stuffing and very crispy and crunchy from outside covering. It is served to Lord Ganesha during these festive days.

  9. Chana Dal Burfi:


    Chana dal burfi or katli is another special sweet dish from Goa. These are so delicious in taste and melt in mouth with a hint of cardamom. This burfi made with soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk.

  10. Nariyal Ke Ladoo:


    To make the festival of Ganesh Chaturhi sweeter, Nariyal Ke Ladoo is a simple North Indian recipe that you can make easily for your family at home. This mouth watering sweet recipe is a great treat for those with a sweet tooth.

Spices: There Origins & Varieties

In the Middle Ages, Europe was attracted to East which was very exotic and fascinating. One of the main reasons was due to spices. Due to rich spices available in India, there was a lot of competition between Dutch, English and French as each of them wanted to control trade and politics in India. It can be rightly concluded that spices were one of the reasons why Europeans migrated to India.

Spices like black pepper, cloves, cinnamon etc. are available at a cheap price now. But, in the past they were as expensive as silver and gold.

According to archeologists, it has been found that in primitive times humans used aromatic plants for flavoring. The primitive human used sweet-smelling spices for making food taste good. The primitive people offered different types of aromatic herbs to primitive gods and used spices for healing. And from there on, spices have become a very significant part of our life.

Spices are one of the early reasons why globalisation took place. Before the European voyages, the trade of spices was very prominent. In Europe, the demand for pepper was so great that it resulted in voyages of Vasco Da Gama and Christopher Columbus. This demand for aromatic food and flavours is still present today and is at the core of trade that is done today.

In this article, we have covered top 10 spices that add flavour to modern Indian and European food:-

  • Cumin

     

    Photo Courtesy: Aapni Dookan

    Cumin is mainly produced in India. It amounts to almost 70 percent of world’s production. Cumin is used very frequently in spice mixes and adds smoky flavour to Indian dishes. You can identify Cumin by its intense fragrance and distinct ridged brown seeds. Cumin can be confused with anise seeds, caraway and fennel but it differs from them in terms of colour and taste. Cumin is best used freshly ground.

  • Cardamom

     

    Photo Courtesy: شرکت آغاز دانه سپاهان

    Indian cooking uses 2 kinds of cardamom i.e. green and black. The green variety of cardamom is more commonly used. It is used in spice mixes, lassis and Indian desserts. It has sweet and light flavor with mild note of eucalyptus. Green cardamom can be used to prepare spice mixes like garam masala. You can also use cardamom seeds in sweets by crushing the seeds, thus providing fragrance.

  • Clove

     

    Photo Courtesy: Natural Factors

    Many Indian dishes use clove, which is a common spice used in Indian cooking. The flavor of the cloves comes from essential oils that they contain. Cloves are basically flowers and a lot of their oil is taken out before they are dried. Cloves can be used as a whole or can be blended into spice mixes.

  • Black Pepper

     

    Photo Courtesy: Ahimsa Oils

    Black pepper is mainly found in India in Malabar region and Western Ghats. It is hard to grow this spice as it depends on natural cycles like rainfall. Like most spices, one needs to toast black pepper before blending.

  • Coriander

     

    Photo Courtesy: PradeshJagran

    Coriander is one of the most popular spices of India. It is one of the oldest spices in the world. It is golden-yellow in colour and has gentle ridged texture. The seeds are aromatic and have citrus flavor.Many spices are prepared using whole coriander.

  • Mustard Seeds

     

    Photo Courtesy: Ghati International

    Mustard seeds are brown, black or yellow in color. They are frequently used in Indian cooking. When mustard seeds are crushed or cooked in oil, the flavor of mustard gets released. It is a staple ingredient of many curries, curry powders and mustard oil. It is commonly available in North India.

  • Fenugreek

     

    Photo Courtesy: Looks Forever

    Fenugreek is a spice that lends a very earthy, musky curry fragrance. The seeds of fenugreek are yellow and look like wheat kernels. The leaves of Fenugreek are dried and can be used as spices. They are also known as kasuri methi. They give butter chicken its unique flavour.

  • Turmeric

     

    Photo Courtesy: Cooking Worlds

    Turmeric is one of the most common Indian spice. It is grown as a rhizome and can be used fresh or dried. It has been shown to have a lot of health benefits and is used with many curries and spice mixes.

  • Saffron

     

    Photo Courtesy: Cercals & Pulses

    Saffron is one of the most expensive spices of the world. It is more valuable than gold because of the fact that it needs a lot of labor to produce. Saffron is actually the stigma of crocus flowers and is best picked by hands. The color of best saffron is dark red an originates from Kashmir, Spain, and Iran. Fresher saffron have deeper color. Saffron has unique flavor and fragrance.

  • Cassia Bark

     

    Photo Courtesy: iStock

    Cassia bark is also known as Chinese cinnamon. It belongs to the family of cinnamon tree. Cinnamon differs from cassia and is also known as “true cinnamon”. Cassia is cheaper to produce when compared to other spices. The majority of ground cinnamon is prepared from cassia bark. Cassia has milder flavours as compared to cinnamon and can be used in large quantities.

Top 10 Street foods of Chandigarh | India Canteen

Chandigarh is full of beautiful places to eat but you would not wait for a second to realize that you get the best Punjabi foods in Chandigarh. Just think of it, the spicy butter chicken, the stuffed parathas, tandoori kebabs, creamy chaats, chilled lassi, fluffy bhature… the list can go on and on. You get the best of street food in dhabas and eateries in Chandigarh that are known for their impeccable service and menu.. To help you choose the top ones, we have chosen the most popular street food in Chandigarh, and where to find them. The list of top 10 is as follows:-

  1. Chaat:


    The chaats have so many dishes like Papdi Chaat, Bhel Puri, Pani Puri, Bhalla Papdi, Aloo Tikki, Ragda Patties, Kachori and others. They have a delicious filling of sweet and saucy chutneys, flavored water, mixture of potato, onions, corn, sprouts, pulses and other vegetables, topped with dahi or curds, and garnished with herbs.

    Where to eat:

    Garg Chaat, Sector 23
    Ram Chaat Bhandaar, Sector 34
    Rehri in Sector 8 Market
    Krishna Chaat Bhandaar, Sector 34
    Rehri Outside, Sector 19 Gurudwara
    Thakur Chat Point, Sector 40-C

  2. Chole Bhature:


    A must-have when in Chandigarh, Chole Bhature combines the richness of gravy-laden chickpeas with that of the fluffy bhature. When eaten together, they form an essential North Indian dish, which can be had anytime, morning breakfast, lunch or dinner. The bhatures are cooked on tandoors or clay ovens and can be plain, or with a filling of paneer or potato.

    Where to eat:

    Sai Sweets, Sector 22 B
    Cholle Bhature, Industrial area phase 1
    Sindhi Sweets, Sector 17
    Gopal Sweets, Sector 35-C
    Baba Dairy, Sector 21C
    Roadside StallS (Khirki/Rehri)

  3. Paneer Tikka:


    This tandoori street food is famous in India, even more in Chandigarh. Paneer cubes are char-grilled on skewers and served with mint chutneys and other sauces. Other vegetables like capsicum, tomatoes, are also added to the paneer.

    Where to eat:

    Chaplin Fast Food, Sector 34
    Tikka Freaks, Sector 8-B
    Mom’s Kitchen, Sector 22B
    Barbeque Nation, Sector 26
    Sai Sweets, Sector 22 B

  4. Momos:


    The steamed momos have become a favourite street food for people of Chandigarh. Momos is essentially a Tibetan dish, having bite-sized dumplings filled with vegetables or meats, and served with spicy sauces and a variety of chutneys

    Where to eat:

    Dumpling Hood, Sector 9
    Rehri Market, Sector15
    Yo China, Phase-5 Mohali
    Kathmandu Chinese Fast Food, Sector 15D
    Rohit Chinese food Patel market, Sector15
    A1 Dumplings, Sector 35

  5. Spring Rolls:


    Another Chinese favourite, Spring Rolls are deep fried pancakes, rolled and filled  with veggies or meats, and served with various sauces and chutneys. It is a street food that is light on the stomach but dripping with flavour and aromas.

    Where to eat:

    Toshib Fast Food, Sector 34 C
    Pashtun Restaurant, Sector 35-B
    Roll Xpress, Sector 36
    Khokha, Sector 9
    Lava Eat n Wrap, Sector 8-B

  6. Amritsari Kulcha:


    An eternal North Indian dish, Amritsari Kulcha is prepared of refined flour, stuffed with a range of stuffing like paneer, cheese, potatoes, and prepared on a clay tandoor, and served with chole, chutneys, pickles and curries. They are the best street food of Chandigarh.

    Where to eat:

    Kulcha Hub, Sector 4
    Bansal Amritsar Food Street Sector 4, Panchkula
    Sodhi’s Zaika, Sector 46C
    Amritsari Kulcha Hub, Sector 9
    Amritsari Kulcha & Channa, Sector 9 Panchkula
    Student Canteen/ Stu C, Sector 14 (Punjab University)

  7. Lassi:


    This famous Punjabi lassi is best enjoyed chilled in the hot summer months. Favourite among people of Chandigarh, Lassi is a yoghurt based drink, prepared with fruit and spices, and garnished sometimes with flavours and other toppings.

    Where to drink:

    Pal Dhaba, Sector 28D
    Gopal Sweets, Sector 8 and Sector 35
    Sindhi Sweets, Sector 17 and Elante Mall
    Baba Dairy, Sector 21C
    Shiv Mishtan Bhandar, Sector 18C
    Talwar’s, Sector 15

  8. Sarso da Saag & Makki di Roti:


    A dish synonymous with Punjab, it has won the hearts, or stomachs, of millions across India. Sarso or mustard greens is prepared with various Indian spices and eaten with flat cornbreads or Makki di Roti. It is an essential food of Punjab, best eaten in the winter season, as it gives warmth and plenty of nourishment. In Chandigarh, you get these at famous dhabas and various other eateries.

    Where to eat:

    Pal Dhaba, Sector 28D
    Amritsari Kulcha & Channa Sector 9, Panchkula
    Katani Dhaba, Sector 15
    Nukkar Dhaba, Sector 32
    Pakwan Meal, Sector 14

  9. Parantha:


    Nobody makes parathas better than the North Indians. In Chandigarh, you get the best Parathas with loads of butter and served with curries, pickles or raitas. Parathas are made of wheat flour and come in different varieties like plain, butter, cheese, paneer, keema, various herbs, dals, and others.

    Where to eat:

    Pehalwan Parantha Point, Sector 22-D
    Pal Dhaba, Sector 28D
    Katani Dhaba, Sector 35D
    Gurbax Dhaba, Pahalwan Paratha Point
    Delhi Special Pranthe Wali Gali, Sector22A

  10. Chicken Tikka:


    Chiken tikka is a famous street food in Chandigarh, Chicken Tikka is made by marinating pieces of chicken in spices and yogurt, then put on skewers and baked in a tandoor, having vegetables and flavoured with spices, and served with mint chutney, and other sauces.

    Where to eat:

    Pehalwan Ji da Dhaba, Sector 15D, Rehri Market
    Tikka Freaks, Sector 8-B
    Mughlai Rasoi, Phase 3 Mohali
    Pik n Move, Sector 8B
    Singh Chicken Corner, Sector 22C, 22B

Janmashtami: Special Sweets for Lord Krishna’s Birthday

Janmashtami celebrates the birthday of Lord Krishna. Sri Krishna Janmashtami is celebrated on the eighth day of the dark fortnight in the month of Shravana. Lord Krishna was the son of Devaki and Vasudeva and his birthday is celebrated by Hindus as Janmashtami or Gokulashtami. Hindus celebrate this festival by fasting, worshipping and staying up until midnight to offer prayers to the lord Krishna .

Janmashtami is celebrated all over India in slightly different ways because of this reason it has many names like Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti. In Maharashtra it is called Dahi Handi. People celebrate it by making a human pyramid and breaking an earthen pot filled with curd that’s tied at a height.

We all know about lord Krishna’s love for milk and milk related products and that’s the reason he is also known as ‘Govinda’.

  1. Dhaniya Panjiri:


    On the festival of Janmashtami a healthy and nutritious Dhaniya Panjiri prepared with coriander powder, sugar and dry nuts as a prasad. A simple prasad, which takes few minutes from start to finish!

  2. Rasmalai:


    Rashmalai is an all-time favourite Bengali delight, soft, spongy soft and spongy cottage cheese patties (chenna) in dry fruit laced saffron floating in sweet milky syrup.

  3. Rabri:


    Rabri or Rabdi is a sweet, condensed-milk-based dish and a popular North Indian dessert made by boiling the milk on low heat for a long time until it becomes thick and changes its colour to yellow.

  4. Kesari Phirni:


     is the easiest dessert 

  5. Peda:


    Mathura is one of the most popular pilgrimage places for the followers of Lord Krishna and this sweet dish is very very special out there. Peda or Milk Peda prepared with condensed milk and milk powder and flavoured with cardamom and pistachios.

  6. Mishti Doi:


    Mishti Doi is a popular Bengali dessert. It is different from regular sweet. Mishti doi is prepared by boiling milk until it is slightly thickened and then sugar is added for sweetening it.

  7. Paneer Kheer:


    Paneer Kheer is a special version of usual Kheer made by using cottage cheese, rice, broken wheat, or vermicelli with milk and sugar. It is flavoured with cardamom, raisins, saffron and cashew nuts.

  8. Kalakand:


    Kalakand is a traditional and delicious dessert, variation of burfi, soft and grainy in texture. Only two ingredients are main in this dessert i.e. milk and sugar. Everything else is just optional.

  9. Cham Cham:


    Cham Cham is traditional Bengali sweet made with fresh chenna and pressure cooked in thick sugar syrup in cylindrical shape. Main ingredients are milk and khoya. Cham Cham is more delicious than normal rasgullas.

  10. Basundi:


    Basundi is a traditional sweet from Maharastra, Gujarat and from Karnataka too. Basundi is prepared by using sweetened and thickened milk with chopped nuts, flavoured with cardamom and saffron.

Top 5 Dessert Recipes for Raksha Bandhan | India Canteen

Raksha Bandhan is a traditional festival which celebrates the healthy bond of love and care among siblings. It is an ancient festival of strengthening the sibling’s relationship in a beautiful style. Sister perform Pooja and tie Rakhi on the wrist of their brother. They also pray for the well being and good health of each other.

Raksha Bandhan festival is also famous for the sweets and various desserts. All the Hindus prepare some delicious food items to celebrate this memorable day at home. Raksha bandhan celebration is considered incomplete without having some mouthwatering desserts. The sweets are best to spread the joy and happiness to the siblings. Sisters also cook their favorite recipes to impress brothers on the Rakhi.

Here we have few special desserts prepared for the raksha bandhan festival. Select the ones that your brother or sister likes and enjoy these desserts with them:

  1. Semiya Kesari:


    Semiya Kesari is a delicious kesari recipe made with vermicelli and the best part is, it is very quick to make and needs very little ghee unlike other kesari recipes that are oily in nature. This semiya kesari is perfect to serve for guests and family members. You can keep it in fridge for 3 days and serve hot as well as cold.

  2. Kaju Katli:


    These kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth made with cashew nuts, quick and easy to make and last long. Blend cashews and milk in a blender until it becomes a fine paste. Mix paste and sugar and cook over low heat stirring till the mixture leaves the sides of the pan, and becomes a dough like paste.

  3. Malai Rabri Ghevar:


    Ghevar comes under the special category of dessert that can only be found during the festival Rakhsha Bandhan. You can easily make it at home and surprise your family members. It requires a special pan with good density, should be approximately 12 inch deep and 7-8 inch broad.

  4. White Sponge Rasgulla:


    White Sponge Rasgulla is one of the famous Indian desserts made by curdling milk then separating the chenna. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and sponge.

  5. Rashbhari Rasmalai:


    The all-time favourite Bengali delight soft, spongy chenna cakes floating in sweet milky syrup. These spongy chenna are cooked in sugar syrup first to make them fluffy. No matter which way you are going to prepare, the taste of this Bengali dessert is so much pleasurable. Rasmalai is a melt in the mouth sweet with juice and cream in every bite.

Independence Day: 29 Recipes From Different States

On August 15, 1947, India became independent, thus ending a great struggle that kept on for years. Since then, 15th August is celebrated as Independence day to commemorate Indian freedom.

This is India’s 72nd Independence Day. Today, India has 29 states and 7 union territories, thus giving India a rich legacy and diverse background. In 1947, the concept of states was missing. India was only divided into princely states and provinces. In that era, the concept of ‘States’ or Union territories was missing. Each province had to sign a treatie with British, thus giving them the reign of the region. Since Independence, 29 states have been added to the Republic of India. Telangana is the latest state to join the list. Each state has diverse culture and distinct culinary heritage. The cuisines of India range from Lucknow’s Awadhi cuisine, vegetarian snacks that are popular in Gujarat, Tamil Nadu’s Chettinad cuisine and Assam’s fish curries. There are so many flavours that you can enjoy and recipes that you can celebrate.

This 15th August, we have collected a list of 29 special dishes that are specific to different states.

  1. Jammu & Kashmir: Gushtaba

     

    Photo Courtesy: Cuisine of Karachi

    Jammu and Kashmir, which is also known as the Queen of India is famous for its natural beauty. The state has been praised by many poets throughout the centuries. There is one dish that is favorite of all and that is Gushtaba. It is a traditional delicacy in the state of Kashmir. Gushtaba is basically a spicy curry of meatballs that is prepared in yogurt gravy. It is a part of main course. And shines in the Wazwan of Kashmir. Other popular dishes of Kashmir include Rista, Rogan Josh, Dum Aloo and Yakhni.

  2. Himachal Pradesh: Dhaam

     

    Photo Courtesy: The Better India

    Himachal’s food has some great culinary dishes that are worth your time. If you want to begin experiencing the Himachal’s cuisine then you must start with Dhaam, a traditional meal prepared for festivals and special occasions. Dhaam is prepared using dal, rajma, kadhi, rice and curd.

  3. Haryana: Kachri Ki Sabzi

     

    Photo Courtesy: Youtube

    When we talk about Haryana, we think about abundance of ghee, milk and dahi. We don’t know much about local recipes of Haryana. That is why it is worth mentioning the name of kachri ki subzi. Kachri, which is commonly available resembles a small brown-colored lemon. Potatoes and other vegetables are mixed with Kachri to make Kachri ki sabzi. An equally popular dish is Kachri ki chutney which is very popular and is taken along with bajre ki roti and chach.

  4. Uttarakhand: Kafuli

     

    Photo Courtesy: RasoiTime

    Uttarakhand, which is comparatively newer state of India was formed in November 2000 when it became the 27th state of Indian Republic. There are many dishes that have become popular overtime. These include dubuk, bhaang ki chutney, kumaoni raita and gulgula. But the dish that stands out is Kafuli. Kafuli is a vegetarian dish that is prepared with methi leaves, palak and is loved by locals and outsiders alike. The dish is very nutritious too.

  5. Uttar Pradesh: Makhan Malai

     

    Photo Courtesy: TripHobo

    Uttar Pradesh is known for its Awadhi cuisine and is a paradise for foodies. Uttar Pradesh, which is India’s most populous state is famous for its kebabs, chaat pakodi and curries. But there is one dessert that you must try and that is Makhan Malai. If you try Makhan Malai, it can be a great experience. The dish is normally available in winter and is prepared with cream and milk.

  6. Karnataka: Bissi Bele Bath

     

    Photo Courtesy: Indian Recipes

    This is a very popular dish of Karnataka. This classic dish is prepared by mixing vegetables, tur dal and rice. The ingredients are mixed together with spices. The dish is full of nutrients and flavors.

  7. Kerala: Appam

     

    Photo Courtesy: Sanjeev Kapoor

    A soft and spongy pancake that is prepared with rice batter in a special round dish called appachatty. It is best served with Kerala stew which does not contain any chilli powder but contains green chilli and peppers in curry form.

  8. Tamil Nadu: Pongal

     

    Photo Courtesy: YouTube

    Pongal is a traditional dish of Tamil Nadu. A spice grown in Pongal festival, Pongal is very suitable for breakfast. Different varieties of this dish are enjoyed by the people of Tamil Nadu.

  9. Andhra Pradesh: Mamsam Curry

     

    Photo Courtesy: Swasthi’s Recipes

    Mamsam curry, which is a meat gravy is cooked in spicy hot sauces and is served with rice often. The dish is very famous in Andhra Pradesh and is famous for its fiery hot taste.

  10. Telangana: Servapindi

     

    Photo Courtesy: OurBrands

    Servapindi is a great breakfast dish. This pancake is prepared with peanuts, rice flour, chana dal and chilli. It is cooked in deep and round shaped pan. The next time you visit Telangana, you must try Servapindi.

  11. West Bengal: Kosha Mancho with Luchi

    Photo Courtesy: HungryForever

    This classic Bengali dish is something that you won’t be able to stay away from. Luchis are basically bengali pooris that are prepared with white flour. Papaya is used as a tenderiser for mutton in Kosha Mangho. The taste of the dish is really great.

  12. Assam: Aloo Pitika

     

    Photo Courtesy: PepperOnPizza

    This Assamese dish is eaten with dal and rice. The dish is prepared with mashed potatoes, coriander, mustard oil, salt and onion. This is a delicious and simple dish that is liked by all in Assam.

  13. Arunachal Pradesh: Thukpa

     

    Photo Courtesy: Ketchupp

    Thukpa is a very popular dish of Arunachal Pradesh. Thukpa is a soup that is prepared with vegetables, meat and noodles.

  14. Tripura: Berma

     

    Photo Courtesy: IndiaVivid

    A Tripuri meal is incomplete without Berma. Berma(Puti) is actually a dried and fermented dish. Although the flavor of the dish is not good, once it is cooked, you are really going to like it.

  15. Nagaland: Smoked Pork with Axone

     

    Photo Courtesy: Naro and Amu Bokato jokes – Blogger

    Axone, which is also known as ‘akhuni’ is used by all the residents of Nagaland. These fermented soyabeans are in the form of powder or cake. Axone, when combined with smoked pork serves as a favorite of people of Nagaland. It is loved by everyone.

  16. Mizoram: Bai soup

     

    Photo Courtesy: TripAdvisor

    Every Mizo People like and enjoy this dish, This Mizo Bai soup is a stew kind of dish made with Green leaves, assorted veggies, bamboo shoots and local herbs. Vegetarian and Non-vegetaraian, both can enjoy Mizo Bai soup.

  17. Manipur: Kangshoi

     

    Photo Courtesy: Twitter

    Kangshoi is a orgnic, simple and very healthy vegetable stew dish of Manipur. This dish made with green vegetables ,fish sauce, salt, ginger and garlic. This yummy dish served hot with white rice and Smoked fish.

  18. Jharkhand: Dhuska

     

    Photo Courtesy: Veg Indian Recipes

    Dhuska is a traditional dish of Jharkhand, known as fried rice bread. It is a festival recipe which is very easy to make. This dish is good for snacks and breakfast. Traditionaly it is made from the batter of boiled rice and chana dal, but if you want you can add some veggies too. Dhuska served along with spicy green chilli sauce.

  19. Bihar: Khajuria

     

    Photo Courtesy: Storypick

    Khajuria, which is also known as Thekua, is a type of dry sweet. This is a perfect indian cookies which is made as prasad during Chhat puja. It has a long self life without use of any preservation.

  20. Rajasthan: Pyaaz Kachori

     

    Photo Courtesy: Interesting Magazine

    Crispy, Flaky deep-fried kachories stuffed with onion filling are so delightful.Pyaaz Kachori is a kind of Rajasthani snack which is famous in Rajasthan as well as Delhi and UP. These Kachories served with spicy Dhaniya Pudina chatney. Pyaaz kachories are the perfect snack for mansoon season.

  21. Gujarat: Dhokla and Khandvi

     

    Photo Copurtesy: YouTube

    These are amazing dishes that are available throughout the year. These dishes are famous throughout Gujarat. You must try Dhokla with tamarind chutney. It is best consumed with toppings of chillies and fresh coriander. Khandvi is best served with ‘rai’ and ‘kadi patta’ on top.

  22. Maharashtra: Vada Pav

     

    Photo Courtesy: Crave Cook Click

    This is an authentic and famous dish of Maharashtra. It is filled with aloo tikki and masala and is also known as Batata Vada. It is a very filling street food.

  23. Goa: Bebinca

     

    Photo Courtesy: ItsGoa

    Bebinca, which is also known as Bibik is a pudding having seven layers. It is prepared from sugar, egg, ghee, yogurt and coconut milk. This is a native dish of Goa and is specially prepared on Christmas.

  24. Madhya Pradesh: Dal Bafla and Bhutte ka Kees

     

    Photo Courtesy: Veg Recipes of India

    Dal Bafla is a dish similar to Dal baati. The dish is cooked in boiling water and then it is dipped and baked in clarified butter. Bhutte ka kheez is cooked in skimmed milk and has a sweet taste. The best Bhutte ka kheez is found in Indore.

  25. Orissa: Dalma

     

    Photo Courtesy: EaseMyTrip Travel Blog

    Dal is a food that you can’t live without!!! If you really can’t live without dal, then you must try Dalma. This Dal comes with a twist. It is prepared with regular spices, moong dal, vegetables and does not contain garlic or onion.

  26. Chattisgarh: Muthiya

     

    Photo Courtesy: NDTV Food

    Muthiya is a dumpling from Chattisgarh that is used primarily for breakfast. This famous dish is prepared with rice batter, spices and steam.

  27. Meghalaya: Jadoh

     

    Photo Courtesy: HungryForever

    Jadoh is a red rice that is cooked with pork meat, chicken and fish. It is a popular dish of Khasi community.

  28. Sikkim: Momo

     

    Photo Courtesy: Watscooking

    Momos are everyone’s favorite. It is the best snack to have when you are on an evening outing. This variation of Momo is very popular and delicious. It has stuffings of vegetables, minced meat and cheese.

  29. Punjab: Amritsari Kulcha

     

    Photo Courtesy: Travelwhistle

    Amritsari Kulcha is famous for its preparation. It is prepared with flour dough and has many layers. It is filled with potato and is served with white butter.