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.

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.

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.

Indian Spices & Their Recipes

Since early times, spices have been closely linked to magic, preservation, cultural traditions, medicine and embalming. During India’s external trade with Mesopotamia, Sumeria, China, Arabia and Egypt, spices were an important component along with textiles and perfumes. This was way back 7000 years ago. This was way before Romans and Greeks.

The clove was first mentioned in the Ramayana and some writings dating back to Roman Empire in 1st century AD.

There are a variety of spices that are found throughout India. As India has a lot of climatic regions, it produces a lot of spices. Many of these spices originated in the subcontinent itself and others have been imported and since then have been locally cultivated for ages. There have been many journeys done to Indian subcontinent in search of rich spices. It is believed that King Solomon sent his men to look for Indian spices.

Almost 2.5 million tonnes of spices are produced in Indian continent every year. Almost 200,000 tonnes of spices are exported from the continent every year. Out of about 500,000 tonnes of import that is done throughout the world, India share is 44 %.

Indian spices are well known for their preservative, medicinal and seasoning effects. Besides adding color, smell and taste, Indian spices take care of your health.

In this article, we have collected a list of Indian spices and their delicious recipes:-

  • Cardamom

     

    Photo Courtesy: Bulgarian Spices

    In Indian cooking, two kinds of cardamom are there: green and black. Green cardamom is commonly found kind of spice. It is used in many things including spices, desserts and lassis. The flavor of cardamom is sweet and light. It has scent of eucalyptus. When you prepare spices like garam masala, you can make use of whole green cardamom. But if you are preparing sweets or desserts, you should open the pod and crush the black seeds inside it.

    Black cardamom is very smoky and powerful. Caution should be guarded when using it.

  • Clove

     

    Photo Courtesy: The Candida Diet

    Clove is commonly used spice of Indian cooking. Its fragrance is present in many Indian dishes. Clove consist of essential oils which give it a strong, medicinal flavor. Cloves are basically flowers. A lot of their oils is extracted before drying and cooking. Cloves can be used as a whole or mixed with spices.

  • Cassia

     

    Photo Courtesy: Essential Oils

    Cassia bark is also known as Chinese cinnamon. It comes under the genus of cinnamon tree. Cinnamon differs from cassia and is also known as “true cinnamon.” The production of cassia is cheaper and a large portion of ground cinnamon is prepared from cassia bark. People prefer using cassia instead of cinnamon as it is mild in flavor.

  • Black Pepper

     

    Photo Courtesy: Ahimsa Oils

    Black pepper is a spice that is commonly found in India, specially in Malabar region and Western Ghats. This spice is very hard to grow. It takes many natural cycles like a good rainfall, that is why prices for fresh pepper keep on changing. Black pepper requires toasting before blending.

  • Cumin

     

    Photo Courtesy: naturnorm

    Cumin is used to make Indian dishes spicy and smoky. Its brown seeds have intense fragrance. It should not be confused with anise, caraway and fennel. You can differentiate it with its taste and colour.

  • Coriander

     

    Photo Courtesy: Tiptop Home Remedies

    One of the most popular spices is Coriander. Coriander is one of the oldest spices of the world. It can be identified by its golden yellow color and gentle ridged texture. The seeds of coriander have very nice fragrance with a touch of citrus. Many spice mixes use ground coriander.

  • Nutmeg and Mace

     

    Photo Courtesy: Chalmers Trade International

    Nutmeg and mace are a favourite Indian spice and much used in Indian cooking. Nutmeg is covered with mace, which is dark-red in colour. Fresh nutmeg can be processed if you remove the pulpy outside and sliding the mace.

  • Mustard Seeds

     

    Photo Courtesy: Graina

    Mustard seeds, which are brown, black or yellow can be interchangeably used in Indian cooking. Mustard seeds are flavorful and are cooked and crushed. They have nutty and smoky flavor. The oil of mustard is commonly used in Northern parts of India.

    Some traditional Indian dishes include: Masala Dosa, Rogan Josh, Hyderabadi Biryani, Vada Pav, Dhokla

    For more interesting recipes visit: http://tastyfix.com/

Rice and Some Interesting Dishes

Rice

Rice is staple diet of a large population of people in our country. There are many varieties of rice found in markets. The rice grain after it is husked consists of three parts – germ or embryo, the outer layer or pericarp and the inner starchy endosperm. In milling white rice, both the germ and pericarp are lost. Restricted milling of rice preserves a sufficiently large portion of vitamin B and minerals, has a better storage life and cooking quality. Washing rice for cooking leads to a considerable loss of vitamin B. To prevent this, the condition of the rice should be such so that the process of washing can be eliminated or minimized by cleaning before wash.

Steamed_rice_in_bowl_01

Age or maturity is a factor closely related to cooking quality. Stored and matured rice swells on cooking to about three to four times of its volume while freshly harvested rice increases only about twice. Parboiling rice- treating paddy before it is milled- has been a practice for a long time in India. This process retains the vitamin even when rice is milled normally and also helps to minimize losses incurred in washing of rice. Cooking rice in large quantities of water and throwing away the liquor is a wasteful practice and such practices are now replaced by the absorption method of boiling rice, i.e. adding just enough quantity of water while cooking rice.

Rice is good source of energy at a low-cost. It is also a significant source of protein although the proteins are incomplete (devoid of some essential amino acids). When served with pulses, it becomes a valuable source of protein, supplementing each other to constitute full proteins. It also provides vitamin B, some minerals and fibre.

Some interesting rice recipes are given below:-

Tahar/Tahari Photo Courtesy: ezpzcookingPhoto Courtesy: ezpzcooking

For 6 persons
Portion size    1 full plate

Ingredients

Pulao rice  480 g
Potatoes   225 g
Cauliflower  225 g
Oil/ghee  80 g
Turmeric pd  2t
Dry ginger pd  ¼ t
Chilli pd  1tGaram
Garam masala  pd  1t
Bay leaves  2
Cloves  8
Cinnamon  3 inches piece
Salt to taste

Method

Pick and wash rice and soak for half an hour in the water double of its volume. Peel and cut potatoes into fours. Cut cauliflower into flowerets. Heat fat in a pan. Add cloves cinnamon and bay leaves, fry for a few seconds. Add drained rice retaining the soaking water. Add vegetables and fry for a few minutes. Add turmeric and ginger powder, stir. Add the soaking water. Cover and bring to a boil, cook on low heat until all water is absorbed. Sprinkle garam masala pd over. Toss and serve hot with some gravy preparation.

Note: other vegetables like green peas, beans, carrots can be added to tahar.

Nutritive Value (for one portion)

Calories 523, protein 16.1 g, fat 12.1 g, carbohydrates 95 g, fibre 5.4 g, calcium 68 mg, iron 3.8 mg, carotene 56 micro g, vitamin B1 0.58 mg, B2 0.12 mg, niacin 4.1 mg.

Brinjal Rice Recipe

Lemon Rice Recipe

Jeera Pulao Recipe

Curd Ricecurd rice

Serves 1
Portion size  1 full plate

Ingredients

Rice  80 g
Curd  150g
Salt  1/6 t
Oil  5g/1 t
Bengal gram dal  10 g
Black gram dal  10 g
Asafoetida  a pinch
Mustard seeds  ¼ t
Whole red chilli  1
Garlic clove  1
Ginger  1cm piece
Green chilli  1
Curry leaves  1 sprig,

Method

Pick wash and soak the rice in the water double of its volume. Beat the curd with two t of water and salt. Heat the oil in a karahi and brown asafetida, splutter mustard seeds and fry dals to a light brown colour. Lightly fry the whole red chilli and green chilli cut into two pieces. Add chopped garlic, ginger and curry leaves. Sauté for two minutes. Switch off heat, add the curd, and mix well. Serve hot or cold with pickle.

Nutritive value

Calories 484, protein 15.1 g, fat 12.5 g, carbohydrates 77.8g, fibre 5.3 g, calcium 253 mg, iron 3.8 mg, vitamin 70 micro g, vitamin B1 0.33 mg, B2 0.41 mg, Niacin 3.7 mg.

Kashmiri Pulao Recipe

Fried Rice Recipe

Tomato Rice Recipe

Mughlai Biryani220455,xcitefun-biryani

Serves one
Portion size 1 full plate

Ingredients

Long grain rice  80 g
Mutton  100 g
Lime  ¼
Almonds/cashew nuts  12 g
Mint  a sprig
Fat  28 g
Coriander leaves  a few sprigs
Onions  30 g
Ginger  1 g
Green chilli  1 small
Garlic  1 clove
Curd  55 g
Milk  25 ml
Red chilli (seedless)  1
Turmeric pd  a small pinch
Cardamom  1
Cinnamon  1 small piece
Bay leaf  1
Cumin seeds  1/8 t
Saffron   a few strands
Salt  to taste
Wheat flour paste to seal the pan

Method

Pick, wash and soak the rice. Wash clean and cut mutton into small pieces. Soak saffron strands in a little milk. Strain curds through a very fine sieve or through muslin cloth. Add powdered clove, cinnamon, cardamom, cumin seeds, turmeric, chopped green chili, coriander leaves, salt and mint leaves. Marinate mutton pieces in the curd batter for an hour. Peel and slice the onion, peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat, fry onions till golden brown and crisp, remove. Add bay leaf, ground masala and fry till the masala starts leaving sides of the pan. Drain liquid from the meat and add to fried masala, fry well. Add some water and salt, cook till meat is tender and gravy is thick. In the meantime cook the rice with salt till ¾ done. Add the drained curd mixture to the tender mutton, squeeze lemon, and stir well. Sprinkle ½ of saffron over cooked rice. In a heavy bottom pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk, saffron and fat over the rice. Cover pan and seal the edges with wheat flour paste. Place in an oven for about an hour at 143 degree C. Serve hot with raita and mint chutney.

Nutritive Value

Calories 623, protein 22.6 g, fat 28.5 g, carbohydrates 68.7 g, fibre 4.3 g, calcium 216 mg, iron 5.1 mg, vitamin A 25 micro g, vitamin B1 0.37 mg, B2 0.29 mg, niacin 8.8 mg.

Tamarind Rice Recipe

Garlic Rice Recipe

Vegetable Biryani Recipe

For more interesting recipes from around the world, please visit our website: http://tastyfix.com/

10 Delicious Paneer Recipes

There are many ways in which paneer dish can be made. It can be made with gravy or dry curry. Paneer as an ingredient can be mixed with many vegetables like peas, capsicum, potatoes, mushroom and spinach.

If you want to make paneer dishes, you can buy cottage cheese from the market or you can also prepare it at home. Preparing paneer at home is cheaper and hygienic. It is better to make homemade paneer than buying the store one.

Paneer is perfect for festivals and other celebrations. We have collected a number of paneer recipes for you to try in this article. Let us see them one by one:-

  • Paneer Butter Masala: These are juicy and soft cubes of cottage cheese mixed in a creamy tomato based gravy. The dish goes well with pulaos, rice and naan.52d72e42e4b01fc900f59882-2768229268_bd0f99c798Paneer Butter Masala Recipe

  • Palak Paneer: This is a very popular recipe. It basically contains cheese cubes that are cooked in a spinach curry.52dc3b6ae4b0785c884df392-palak paneer 500Palak Paneer Recipe

  • Kadai Paneer: This is a semi dry curry, made with cheese, capsicum, Indian spices and bell peppers.Kadhai Paneer RecipeKadai Paneer Recipe

  • Matar Paneer: Matar paneer is a very popular paneer recipe among North Indians. It is frequently made at home.52dd0f1fe4b065165629e982-matar-paneerMatar Paneer Recipe

  • Shahi Paneer: The literal meaning of shahi is royal. And this royal cottage cheese is made with dry fruits, saffron, yogurt, whole spices and cream.Shahi PaneerShahi Paneer Recipe

  • Malai Kofta: This is a perfect dish for celebrations. One can never be bored of this dish. The koftas are so tasty that they can be served as a snack during tea.Malai KoftaMalai Kofta Recipe

  • Paneer Makhani: This is a simple and easy recipe. The gravy of the makhani is prepared with ginger, pureed tomatoes, garlic, cream and red chili powder.52d7e9bae4b01fc900f936d2-2554594775_809fd9ac7ePaneer Makhani Recipe

  • Malai Paneer: This dish has a taste similar to malai paneer tikka. It can be prepared in a short span of time.Malai PaneerMalai Paneer Recipe
  • Paneer Tikka Masala: This is a very rich and heavy dish. The sauce of the dish is prepared with onion, yogurt, tomato puree and cream.Paneer Tikka MasalaPaneer Tikka Masala Recipe

  • Paneer Jalfrezi: This is another easy paneer dish. You just have to slice the vegetables and make tomato puree. Vegetables like carrots, capsicum and baby corn can be added.Paneer JalfreziPaneer Jalfrezi Recipe

 

For more interesting recipes, please visit: http://tastyfix.com/

Pulses: Important Part Of Healthy Meal

year_of_pulses

Photo Courtesy: Food Tank

Pulses have important place in an Indian meal, either in South India or in North India; in states from Western India or in East Indian states. These are included in main meals as yummy dishes like Dal Makhani or just Plain Dal with Tadka, Sambhar or Chole etc.

Chole

Chole

Pulses are an important ingredient of some special preparations like Puran Poli, Dahi Vada and many others. Pulses are cooked as whole, split, husked or washed. They can be used in a variety of ways in soups, curries, salads, snacks and desserts. Soaking of pulses is advisable before cooking to reduce cooking time.

Dahi Vada

Dahi Vada

For those who are vegetarian, Pulses are vital as an important source of proteins. These are good source of thiamine, riboflavin and niacin (all vitamin B). Also supply carbohydrates, calcium, carotene, iron and potassium. Whole pulses and split dal with skin provide good quantity of fiber. Skin also prevents loss of water soluble nutrients. Nutritive value and digestibility of pulses can be increased by sprouting or fermenting them. There is an appreciable increase of the B vitamins, iron and also vitamin C after sprouting of pulses. Fermentation also increases the content of the vitamin B like in Idli, Dosa and Dhokla.

Dosa

Dosa

As pulses are good source of protein and low in carbohydrate, hence are good options to substitute part of total cereals, to provide balanced calories to a patient of Diabetes or for those who need to control intake of calories. But total protein content has to be kept in mind, not to overload kidneys. Some pulses constitute soluble fiber like Rajma. Soluble fiber helps to control cholesterol in blood. These are useful for conditions like- high cholesterol, hypertension and high blood pressure.
We will now discuss about preparation of Rajma Curry.

Rajmah Curry

Rajma Curry

Rajma Curry

Serves -1
Portion size – 1bowl

Ingredients

Rajmah – 40 g dry or 80 g soaked
Water – 1:4 by volume
Salt -1/2 t
Hing(Asafoetida) -1 pinch
Red chili powder – 1/8 t
Garam masala (Ground Spices) powder -1/8 t
Garlic – 2 cloves
Onion – 40 g
Oil – 1T
Turmeric powder – 1/8 t
Coriander powder -1/4 t
Tomato -50 g
Curd – 1 t
Coriander leaves – 1 sprig

Method-

Pick and wash rajmah, soak overnight. Drain and make 2 c of water, if required, by adding additional water. Pressure cook with water, salt and hing for 20 minutes on low heat after first whistle. Let it cool and drain the rajmah, reserve the stock. Make a paste of onion, ginger and garlic, fry it in heated oil until golden brown. Add chili powder, coriander powder and turmeric powder, fry for two minutes. Add garam masala pd and paste of tomatoes. Fry until it leaves sides of the pan, add beaten curd. Fry again till the curd is absorbed in masala. Add the drained rajmah and fry for another five minutes. Add reserved stock and cook for five minutes after it starts boiling. Serve hot garnished with chopped coriander leaves either with rice or chapati.

Nutritive Value:

Calories -268,
Protein – 10.5 g
Fat -11 g
Carbohydrate – 31.8 g
Fiber – 3.7 g
Calcium -162 mg
Iron – 2.6 mg
Carotene – 193 micro g
Vitamins B
Sodium and Potassium.