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 !!

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 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.

Punjabi Cuisine: 10 Punjabi Recipes

Punjab is different from other states of India because of its great food. Punjab is synonymous with food. Their food represents the soul of Punjab. Their food is robust, rich and filled with life just like themselves.

Punjabi cuisine is filled with hearty ingredients and bold textures. It is very popular all over North India. An amazing thing about Punjabi food is its variety. It is filled with delicious recipes like Tandoori Chicken, Butter Chicken, Amritsari Machchi and Bhuna Gosht for those who are into non-vegetarian food. Their vegetarian food is great too. It includes Chole Bhature, Dal Makhni and Sarson ka Saag which have fans around the world.

Punjab is the place where tandoori food originated. Tandoor originated in Persia and it was brought to India by Arabs. The people of Punjab were the first one to learn cooking with tandoor. It is also believed that Tandoori chicken was invented in 1930 at Peshawar.

It is a very interesting fact that important Punjabi dishes, such as Dal Makhani and Butter Chicken were a result of an experiment.

The state being the biggest consumer of milk is known for its beverages like lassi or chaach which are a necessary part of every meal. Punjabi breads like naan, kulchas and rumali rotis are very popular.

Here we give you 10 popular recipes of Punjab that you will find finger-licking good:-

  1. Butter Chicken

Butter Chicken

The all-time favorite butter chicken is known to all. The dish contains juicy pieces of chicken immersed in creamy gravy.

Butter Chicken Recipe

  1. Makke Ki Roti & Sarson Ka Saag
Photo Courtesy: spiceofindia

Photo Courtesy: spiceofindia

This is a delicious dish of winter season. The recipe contains bathua, palak and sarso ka saag.

Makke Ki Roti Recipe

Sarson Ka Saag

  1. Tandoori Chicken

Tandoorimumbai

This dish is hard to resist and is a favorite for all. Here is a simple recipe that you will love.

Tandoori Chicken Recipe

  1. Chole Bhature

chole bhature

The mouthwatering Chole Bhature is a recipe of Punjabi origin. It is one of the favorite Indian dishes and is loved by people throughout India.

Chole Bhature Recipe

  1. Masala Chana

chana masala

These boiled chickpeas are prepared with masalas and cooked perfectly. It is perfect for your lunch menu or a dinner. Try this popular recipe.

Chana Masala Recipe

  1. Dal Makhani

Dal Makhani

Dal makhani is a popular dish that can be found in any eating destination throughout India. May it be a local dhaba to a 5 star hotel, you will find the dish in every state. Try this delightful Dal with this easy recipe.

Dal Makhani Recipe

  1. Aaloo Parantha

Aaloo Paratha

Stuffed paratha is a normal breakfast in Punjab. The stuffing can be of anything including cheese, potatoes, cauliflower etc. Out of these, what is relished the most is Aaloo Parantha. Cooked in large amounts of ghee and normally served with curd or butter. Try this tempting recipe.

Aaloo Paratha Recipe

  1. Paneer Tikka

Paneer Tikka

Paneer tikka is a scrumptious recipe. These are tender and soft pieces of paneer, mixed with masala and are grilled hot. Try this easy recipe.

Paneer Tikka Recipe

  1. Rajma Chawal

Rajma Chawal

Rajma is the favorite dish of Punjabis. It is prepared in every Punjabi home. Rajma goes well with chawal(rice). Try this tasty recipe.

Rajma Chawal Recipe

  1. Kadai Paneer

Kadai Paneer

Kadai paneer is a delicious recipe of Punjab. It is popular throughout India. Try this delicious recipe.

Kadai Paneer Recipe

For more interesting recipes from around the world visit: http://tastyfix.com/

8 Different Kinds of Indian Roti Recipes

Roti is a staple part of every Indian’s diet. A roti can be prepared in a number of ways. The regular roti is rich in carbs, protein and fiber as it is made of flour. The benefits of consuming roti are many. It helps in boosting your body’s energy. Here we give you 9 different kinds of rotis that you can try at home.

  1. Naan

Naan

Any north Indian meal is incomplete without a naan. A Naan is made with plain flour, oil and yeast. Those who don’t eat yeast can use a substitute for yeast (like yogurt, milk and baking powder). A naan is traditionally prepared in tandoor. For those who don’t have access to tandoor, here we give you an alternate recipe that you can easily make.

 

Naan Recipe

 

  1. Tandoori Roti

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Whole-wheat flour is used to prepare Tandoori roti. It is cooked traditionally in tandoor or clay oven. It tastes great with paneer vegetable or curry. Try this easy recipe.

 

Tandoori Roti Recipe

 

  1. Paneer Kulcha

paneer-kulcha-recipe

Kulcha is an Indian bread that is very popular in India. It is very common in Punjabi families. It is made of curds and plain flour. Paneer kulcha is stuffed with filling of paneer. It goes well with chole, rajma or any mughlai subzi.

 

Paneer Kulcha Recipe

 

  1. Laccha Paratha

Paneer Kulcha

This multi-layered paratha is made of plain flour dough and water. It goes through a shallow fry on the Tawa. The method of preparation is unique that results in a multi-layered laccha Paratha.

 

Laccha Paratha Recipe

 

  1. Makhani Roti

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Makhani Roti is a bread of  Mughlai cuisine. The preparation of Roti is done with wheat flour, black pepper and butter.

 

Makhani Roti Recipe

 

  1. Khamiri Roti
Photo Courtesy: Supermeal

Photo Courtesy: Supermeal

The roti derives its name from khamir, which means yeast. When yeast is added to the flour, it helps in making roti spongy and soft. The roti tastes great with any Indian side-dish.

 

Khamiri Roti Recipe

 

  1. Varqui Paratha

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These parathas are prepared with a mix of plain flour and wheat flour. Chapatis or rotis are piled or rolled in a swiss roll. Then they are cut and rolled, forming multi-layered parathas.

 

Varqui Paratha Recipe

 

  1. Phulka

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Phulkas are also called rotis or chapatis. Phulkas are a necessary part of many Indian Cuisines. They are made of whole wheat flour. Besides being rich in nutrients and fiber, it is also low in fat.

 

Phulka Recipe

 

For more interesting recipes from around the world visit: http://tastyfix.com/

Unique Indian Spices

Indian food is known for its distinctive taste and aroma. The delicious Indian food consists of a combination of herbs, flavors and spices. In this article you will find some of the best spices of Indian cuisine. You can try all the spices and explore the variety of tastes present in Indian Cuisine.

TURMERIC

Photo Courtesy: theindiannawaaz

Photo Courtesy: theindiannawaaz

This Indian spice is bright yellow and can be found both in South Indian and North Indian cooking. This unique spice is made from an Indian plant that belongs to the ginger family. It is made by boiling, drying, cleaning and polishing the roots of turmeric plants. It was known as Indian saffron in medieval Europe. In those days, it was very expensive as compared to present saffron spice. It is primarily used in Kashmiri dishes.

CORIANDER

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Coriander powder is popularly known as ‘Dhaniya’ in India. It is available in powdered form or as whole seeds. Fresh coriander, also known as ‘cilantro’ is widely used in Indian Cuisine. The seeds of coriander are used as condiment. Coriander has a sweet and delicate aroma. It can be found in every household of India. It is used in Rasam, Dals, Soups, Curries and Sambar. Many a times, the fresh coriander leaves are used for garnishing finished dishes. Coriander originated in Mediterranean but is found in India and other countries.

CUMIN

Photo Courtesy: tablespoon

Photo Courtesy: tablespoon

Cumin is also known as ‘Jeera’ in Indian continent. It is available in whole seed form or powdered form. It comes from an annual herb that grows in many parts of the world. Cumin is found in Syria, Egypt, Iran, Mediterranean and India. It also grows in China, Malta, Sicily and Mexico. It is used as a flavoring agent in Indian cooking. It is widely used in preparations that include curry powders, bread seasoning, cheese and cakes and also as a condiment. It is used in small quantities to enhance the taste of the dish. It is being used since 2nd century B.C.

MUSTARD SEEDS

Photo Courtesy: seriouseats

Photo Courtesy: seriouseats

Mustard seeds are produced from an annual herb. They can be used in vegetables, as flavors or as spices. They have variable colors and sizes which include pale yellow, tiny black, brown or white balls. When they are roasted, they release their full flavors. In South India, they are used as Tadka(for increasing flavor) while cooking. The yellow or white mustard comes from southern Europe while brown mustard comes from China. Black mustard seeds have their origin in Southern Mediterranean region.

CURRY

Photo Courtesy: spiceflair

Photo Courtesy: spiceflair

Curry leaves are found on curry tree. Curry is used in South-Indian dishes to add flavor and fragrance. It is grown throughout South India and is used in dry or fresh. It is used as a sauce for many Indian recipes. Curry is also used in marinating tikka and tandoori kebabs. The bark of a curry tree and its roots can be used as a stimulant or tonic. According to researchers, curry has its origins before Christ.

 

These are just a few from a long list of spices. For more info on Indian spices visit>>>http://bit.ly/1G4kbVx

For tasty Indian recipes made from Indian spices, visit>>>tastyfix.com

Indian Chefs Who Helped Indian Cuisine Gain World Fame

Indian cuisine has its presence throughout the world. But what has accelerated this process is India’s famous chefs. Over the course of recent years, these chefs have made this position by working in the kitchen and bringing out their art of cooking in front of everyone. Each chef has his/her own unique identity that sets him/her apart. Let’s discuss about the best of chefs that India has produced.

 

Ranveer Brar

photo courtesy: indiatvnews

photo courtesy: indiatvnews

Ranveer Brar is considered to be India’s most stylish chef. Hailing from Punjab, Ranveer’s first cooking experience was at age of six in a Gurudwara’s langar. He got most of his culinary education from Lucknow’s old streets. He launched a French Asian restaurant named Banq that won the award by Wallpaper magazine for “Best New Restaurant in the World.” He has been a host of a number of TV shows and is a judge of MasterChef India.

 

Vikas Khanna

Photo Courtesy: zemmrate

Photo Courtesy: zemmrate

This star chef started his culinary journey in Amritsar in his grandmother’s kitchen. This Michelin star chef has won many awards. He has worked with the best chefs throughout the world. These include Gordon Ramsay and Bobby Flay. He lives in New York and runs a very popular restaurant, Junoon. The People Magazine named him ‘Sexiest Man Alive’ in 2011. He also hosted a dinner party for US president Obama.

 

Madhur Jaffery

Photo Courtesy: telegraph

Photo Courtesy: telegraph

Madhur Jaffery is not just a great chef, but she is also an actress who acted in more than 20 films. Known as the ‘Queen of Curries’, Madhur Jaffery has written more than 15 cookery books. Her first book named ‘An Invitation to Indian Cookery’ appeared in 1973.

 

Sanjeev Kapoor

Photo Courtesy: sleekworld

Photo Courtesy: sleekworld

Sanjeev Kapoor needs no introduction. He is the most famous face in the Indian cooking arena. His TV show Khana Khazana is the longest running cooking shows of Asia. He broke the world record for preparing world’s largest jalebi and imarti.

If you want Indian recipes by Sanjeev Kapoor visit: http://tastyfix.com/

 

Tarla Dalal

Photo Courtesy: mid-day

Photo Courtesy: mid-day

Tarla Dalal’s name is recognized by most Indians. Tarla Dalal started her career by hosting cooking classes in her home in 1966 after she got married. Her first cookbook was published in 1974 with the name of ‘Pleasure of Vegetarian Cooking’. Her specialty was Gujarati cuisine and healthy cooking. She has written more than 100 cookbooks. She died in 2013 but her gifts to the world are still cherished.

If you want Indian recipes by Tarla Dalal visit: http://tastyfix.com/

 

Nita Mehta

Photo Courtesy: twitter

Photo Courtesy: twitter

She is the founder of one of India’s largest publishing house for cookbooks. Three of her cookbooks have won international awards and she has published over 600 cookbooks. She conducts various cooking programs throughout the world. Her institute Nita Mehta Cooking Classes is very popular in Delhi.

 

Manish Mehrotra

Photo Courtesy: vebidoo

Photo Courtesy: vebidoo

Manish Mehrotra started a Delhi-based eatery named Indian Accent. He is well known for his contribution to the traditional Indian cuisine. He won many awards including ‘Foodistan’, a game show by NDTV GoodTimes, Vir Sanghvi Award, HT City Crystal Awards, Best Chef of 2010 and 2012, and American Express Best Chef of the Year.

 

Anjum Anand

Photo Courtesy: thetimes

Photo Courtesy: thetimes

Anjum Anand is a well-known British Indian chef. She has a good television presence. Besides cooking she holds a degree in European business administration. She once worked at Park Royal Hotel, New Delhi as waitress.

 

Ritu Dalmia

Photo Courtesy: newindianexpress

Photo Courtesy: newindianexpress

This Indian celebrity chef is the proud owner of Diva, a restaurant well known in Delhi. Ritu came to fame with the cookery show known as “Italian Khana” in NDTV Good Times. The show ran for three seasons. Her first book came in 2009.

 

Hari Nayak

Photo courtesy: darpanmagazine

Photo courtesy: darpanmagazine

He is another Indian chef who has made his reputation throughout the world. He is regarded as one of the best Indian chefs of North America. He runs a food service consultancy. Besides this, Hari is a great author who has written many books. His most famous book is “Modern Indian Cooking”.

 

If you want to know more about Indian chefs visit: http://bit.ly/1R82WE0

If you want Indian recipes by famous Indian chefs visit: http://tastyfix.com/

 

Amazing Indian Food Facts

Food is one of the most important thing in life (at least in my life). We can discuss about food for hours and hours. India is a country rich in food. There are a lot of interesting things about Indian food that can be explored.

In this article we will explore the history of Indian food & dishes. There are some unknown facts about Indian food that you will surely find awesome.

  • India Is A Land Of Spices
Photo Courtesy: couponhaat

Photo Courtesy: couponhaat

India is a country with a large variety of spices. No other country produces so many types of spices. When we talk about production of spices, India is at the top.

  • Saffron Came To India due To Greek, Roman & Arabs

Saffron_Crop

Saffron was introduced to India by Greek, Roman and Arab traders. These traders introduced a lot of foreign flavors in Indian cuisine.

Try the Indian Saffron Rice recipe>>>Saffron Rice

  • Potatoes, Chilly & Tomato was brought by Portuguese
Photo Courtesy:agribusiness

Photo Courtesy:agribusiness

The most common ingredients of Indian Food like potato, chilly and tomato were brought to India by Portuguese.

Try the recipe of Garlicky Chilly Potato>>>Garlicky Chilli Potatoes

  • Earlier Indians Used Fruits For Sweetening The Food

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Before Portuguese came, Indians used to make use of Honey, Sweet fruits for adding sweet flavor to dishes. When Portuguese hit the Indian shores, they taught many things including refining of sugar from sugarcane.

  • Chicken Tikka Masala Invented In Glasgow, Scotland
Photo Courtesy: tablefortwo

Photo Courtesy: tablefortwo

Chicken Tikka Masala, which is a favorite Indian dish originated in Glasgow, Scotland.

Try the recipe of Chicken Tikka Masala>>>Chicken Tikka Masala

  • In 1960 First Indian Restaurant Opened In USA
Photo Courtesy: huffingtonpost

Photo Courtesy: huffingtonpost

Indian dishes are very popular throughout the world. The first Indian restaurant was opened in USA in 1960 and within five decades the number of Indian Restaurants in USA has reached 80,000. This shows their affinity for Indian food.

  • Only Few Types Of Food Known In Earlier Times

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In Ancient India, only a limited type of food was consumed. After many years Indian developed different kinds of dishes and ways of eating. Now, the world wants to explore Indian cuisine.

  • Indian Food Has 6 Tastes: Sweet, Bitter, Salty, Astringent, Sour & Spicy
Photo Courtesy: Pinterest

Photo Courtesy: Pinterest

Just like India is a land of diversity, there is a diverse range of tastes like sweet, bitter, salty, spicy and astringent. Although chilly came from different countries, it is heavily produced in India.

  • Major Greys Pickle

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Pickle is a popular side dish for most of the Indians. Indian pickle was heavily liked by Britishers during their rule. They even came up with a brand of Indian pickles named Major Greys which is a very popular brand today.

  • Classification Of Indian Food

3-gunas-

Indian food has been categorized into Saatvic(fresh vegetables and juice), Raajsic(oily and spicy food) & Taamsic(Meat and liquor). Saatvic food helps you in getting to higher states of consciousness. Raajsic food is the foundation of activity and motion and Taamsic food leads to negative feelings.

Ghevar: A Delight of Indian Cuisine

Photo Courtesy: idiva

Photo Courtesy: idiva

A Rajasthani sweet, Ghevar is traditionally linked with Teej Festival which comes during the monsoon season. Teej represents the union of Goddess Parvati & Lord Shiva. Besides Rajasthan, the dessert is very famous in nearby states of Uttar Pradesh, Gujarat, Harayana, Delhi, Uttar Pradesh, Madhya Pradesh etc.

Ghevar is normally made in January for Makar Sankranti festival, in March-April for Gangaur festival and in July-August for the festival of Teej.

This dessert has its origins in the city of Jaipur, capital of Rajasthan. Flour, sugar and oil are mixed with ghee forming thick and tempting batter. The batter is fried into a cake and then cooled, served with almonds, pistachios or cardamom powder.

The Indian cooks use good amount of sugar, oil, flour, milk and ghee to make Ghevar during Teej. Ghevar easily available throughout India in the days close to Teej. This dessert is first fried in a pot, then it is taken out and left to cool. The cakes of Ghevar are put in levels with three different layers cooled, sugar dipped and put on top of each other to give you a delicious dish.

There are many types of Ghevar that include Plain Ghevar, Mewa Ghevar & Malai Ghevar. When a layered Ghevar is made, sometime people add custard cream at the top of each layer. Many people use cardamom powder, pistachios and almonds on the top of these layers when they are wet with sugar. Another recipe for this sweet is made by making a hole in the center and filling the hole with cream or figs.

If you want to know more about Indian sweets, you can go to: South Asian Sweets

Try some Ghevar recipes at home:-

  1. Recipe 1 : http://bit.ly/1LwtiA7
  2. Recipe 2 : http://bit.ly/1EfWYPP
  3. Ghevar With Rabri Recipe : http://bit.ly/1PvsxoR
  4. Ghevar With Kesar Rabri Recipe: http://bit.ly/1hXh8Uy
  5. Video: http://bit.ly/1Nxe3Y2