Indian Comfort Food That Everyone Loves

Every Indian loves food. Indians use food as a stress buster in difficult times. Whenever, a festive season comes, we are ready with lots of sweets, snacks and other items. Indians are fond of good food and each time we are depressed or low, we take solace in food.

There is a wide variety of foods available in India due to its diversity in culture. In this blog post, we have collected a list of Indian foods that are very popular.

  • Moong Dal Khichdi 
    moong-dal-khichdi-recipe11

    Photo Courtesy: Veg Recipes Of India

    This is one dish that is loved by all. This dish has a lot of variants available. This is a perfect mix of dal and chawal. This dish is very easy to prepare. Here’s the recipe: http://bit.ly/2vOcrYA

  • Bread Pakodas 
    bread-pakora-recipe10

    Photo Courtesy: Veg Recipe Of India

    This is a great snack for the people of Delhi. This everyday snack is prepared with bread. It is usually filled with spiced potatoes. It is deep fried and dipped in batter. Here’s the recipe: http://bit.ly/2waa2CL

  • Idli Sambar 
    idli-sambar

    Photo Courtesy: The Better India

    Rice Idlis are immersed in hot sambhar, thus making you feel warm and protected. Here’s the recipe: http://bit.ly/2wKbuxH

  • Pakoras and Chai 
    Photo Courtesy: India Food Network

    Photo Courtesy: India Food Network

    Pakoras and Chai are perfect combination of chilli and spices. Here’s the recipe of pakoras: http://bit.ly/2gN1JLf

  • Samosas 
    Photo Courtesy: HungryForever

    Photo Courtesy: HungryForever

    These are potato stuffed, crispy and can easily fulfill one’s hunger pangs. Two or three samosas are enough to satiate your hunger. Here’s the recipe: http://bit.ly/2eNd3q1

  • Rajma Chawal 
    Photo Courtesy: Sinamon Tales

    Photo Courtesy: Sinamon Tales

    Rajma Chawal is a filling dish that is very comforting. It is a perfect food for the kitchen. Here’s the recipe: http://bit.ly/2j5r7MR

  • Dhokla 
    Photo Courtesy: Food NDTV

    Photo Courtesy: Food NDTV

    This dish can be had any time of the day. May it be dinner, lunch or breakfast. The Gujaratis love this food. Here’s the recipe: http://bit.ly/2waU3V6

  • Gulab Jamun 
    Photo Courtesy: Veg Recipes of India

    Photo Courtesy: Veg Recipes of India

    This is a classic Indian sweet/dessert which is famous and is enjoyed in most celebration/festive meals. Here’s the recipe: http://bit.ly/2gNKeKD

  • Jalebi 
    main-qimg-73711637f4ac462fbb27826138c0c305-c

    Photo Courtesy: Quora

    If you need a dish that is quick, crisp and melts in the mouth, then Jalebi is perfect for you. Here’s the recipe: http://bit.ly/1NfNoAg

  • Tandoori Chicken 
    Photo Courtesy: Ekta Indian Cuisine

    Photo Courtesy: Ekta Indian Cuisine

    This Indian dish has its roots in Mughalai cuisine. This tandoori chicken recipe is prepared by marinating in yogurt, spices and grilling to perfection. Here’s the recipe: http://bit.ly/2wLnVJA

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.