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.

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.

10 Delicious North Indian Recipes

North Indian cuisine is filled with rich gravies, spicy vegetable fries, slow-cooked meat and desserts. What makes the cuisine so great is the availability of vegetables, grains, fruits and spices. In this article we have given you some of the most cooked recipes of North India. A few delicious dishes from North-India are Rogan Josh, Chole Bhature, Dal-Bati Churma and Chaat.

The North Indian food is richer when compared to other cuisines of India as there are a lots of dishes that are made in desi ghee or fresh cream. Some of the dishes take long time to prepare and involve careful steps. But when you put them in your mouth, you know that you are in for a joyride.

North Indians also love simple comfort foods like Rajma Chawal, Dal Tadka etc. Their love for dairy is evident as most traditional meals are served with paneer, lassi, chaas, kulfi and kheer.

So, here are the best recipes from North India:-

  • Chole Bhature: This is a mouth watering dish that has its origins in Punjab. This dish comes with chickpeas cooked in various spices.

Chole Bhature

  • Rogan Josh: Rogan Josh is the main dish of Kashmir. This is a favourite dish of meat lovers.

Rogan JOsh

  • Stuffed Bati: This snack, cooked in ghee, is served with dal and chutney. Bati has filling of spices and paneer.

Dal Baati Churma

  • Rice Kheer: A perfect dessert for a filling meal, rice kheer is prepared with khoya, milk, nuts and cream.

Rice Kheer

  • Chicken Dum Biryani: Chicken Dum Biryani is a popular dish. This is a tasty biryani with chicken cooked in different spices.

ChickenDumBiryani

  • Aloo Samosa: This is a perfect snack for the evening tea. It is a fried snack that is stuffed with mixture of peas and potatoes.

Samosa

  • Nihari Gosht: This is a popular recipe of Hyderabad. This recipe originated in Delhi.

Nihari

  • Butter Chicken: Butter chicken is a great combination of chicken and spices and is very moist and tender.

Butter Chicken

  • Dahi Bhalla: Dahi Bhalla is a delicious treat that is prepared with yogurt and daal. These delicious bhallas are topped with sweet curd, tangy chutneys and spices.

DahiBhalla

  • Malai Kulfi: Malai kulfi is best served in a matki. It is prepared with condensed milk, dry fruits and saffron.

MalaiKulfi

History of Some Interesting Dishes of India

Indians love food. Every Indian likes to indulge in the guilty pleasure of rich food. We are a nation of diverse people with many differences. But food is one thing that unites us. Although the food of our nation is also diverse but it is enjoyed by everyone. It is also a fact that the cuisines of India vary with states.

In all these varying cuisines there are certain foods that you may wonder how they originated. And that is why we have collected some interesting dishes and their stories that you will find amusing.

  1. Biryani

Biryani

The word ‘biryani’ comes from the Persian word ‘birian’ meaning ‘fried before cooking’. According to the legend, Mumtaz Mahal(1593-1631), while visiting the army barracks realized that the soldiers there were under-nourished. She ordered that a dish be made that can provide balanced nutrition. The chef prepared many dishes but Mumtaz liked biryani as it was a one pot complete meal.

Biryani Recipe

  1. Butter Chicken

Butter Chicken

Butter Chicken originated in New Delhi. It was introduced by Chef Simon Mahil Chahal in Moti Mahal restaurant. According to the legend, one night when the restaurant shut down, a VIP guest visited the restaurant and asked for a chicken dish. The chef realized that he had only half chicken tandoori in his stock. He decided to improvise on the dish and put in large amounts of butter, tomato and masalas and invented a new dish. The VIP guest was none other than the ruler of Mareelun and he loved the dish. And that’s how it became popular.

Butter Chicken Recipe

  1. Idli

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The earliest origins of Idli is in ‘Vaddaradhane’ of 970 A.D. A story in which Idli is one of the eighteen dishes served to a Brahamchari. But, the recipe of making Idli is not present in the story.

If we dig a little deeper into history, we find our answers. The Chinese historian Xuang Zang claims that India had no steaming containers. But around 800-1200 AD, the Hindu Indonesian Kings brought with them, the methods of steaming and fermentation. They gave birth to a unique dish called Kedli in South India which resulted in the formation of Idli.

  1. Sambar

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Although Idli was created a long time back, Sambar came into the scene much later. It was in the 18th century that a dish called amti was created in the kitchen of the ruler Shahuji of Thanjavur. It was a very special dish as it contained kokum as one of its ingredients. One season, the kokum ran out of supply. Everyone was thinking what to do when an advisor of the court advised that tamarind pulp should be used instead of kokum to maintain sour taste. So, a dish was made which contained vegetables, tuvar dal, spices and the pulp of tamarind. The dish was served to Shahuji’s cousin Sambhaji. Everyone loved the dish and it was named Sambhar after the name of the guest Sambhaji.

Sambar Recipe

  1. Paneer

paneer

Most Indian dishes contain Paneer. The list of dishes is endless, starting from Shahi Paneer to Palak Paneer. But, it is known to few that Paneer was invented by accident. Once, the Mongols were on a trip on their horses. They were travelling with Mushkis(bags of raw-hyde) which contained milk. Due to the rennet of leather and the dessert heat made Paneer out of the milk. The Mongols found the Paneer to be very delicious. In the years that followed, this ingredient was brought to India and it was an instant hit.

Try these Paneer recipes:-

Shahi Paneer Recipe

Paneer Lababdar Recipe

Palak Paneer Recipe

  1. Samosa

samosa

One of the most famous snack in India today is samosa. But, do you know about its origins? It originated from Central Asia. According to legend, the traders from different parts of the world traveled to India using Central Asian trade routes. They could not carry heavy food so they cooked small triangles that were filled with mince. These were easy to make and carry and could be eaten anytime. When this dish came to India, it was a big hit and Samosa became a staple snack for kings and commoners alike.

Samosa Recipe

 

  1. Pav Bhaji

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The origins of Pav Bhaji are in the city of Mumbai. A local vendor came up with this dish after realizing the problems of daily mill workers. The workers had a very short meal break. They had to do rigorous physical labor after these mini breaks. So, a light lunch was needed. So, the local vendor created a dish with leftovers of other dishes. The roti and rice was substituted with Pav. And the curries were converted into a spicy mixture called ‘bhaji’. The dish became very popular and is loved by all.

Pav Bhaji Recipe

  1. Vada Pav
Photo Courtesy: Raks Kitchen

Photo Courtesy: Raks Kitchen

Like Pav Bhaji, Vada Pav was also created in Bombay. The dish was created by Ashok Vaidya, who was a snack vendor outside Dadar station. Dadar is a major hub for commuters and a very important station. Vaidya, very innovatively came up with this recipe so that the commuters can eat on the go. The dish was served with fiery red chutney made up of peanuts, coconuts, garlic, chilli and tamarind. This was in 1971 and the dish is still very popular in Bombay and all over India

Vada Pav Recipe

  1. Kebabs

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Kebabs are very popular in the Middle East and also loved by Indians. It was invented in the Medieval Era of Turkey. According to the legend the travelling soldiers wanted to save meat and that is why they cut small pieces of meat, grilled them and ate them with bread. The dish has become popular all over the world today.

Kebab Recipe

  1. Tandoori Chicken

Tandoori Chicken

The same restaurant that gave us Butter Chicken, gave us Tandoori Chicken. It was at Moti Mahal Delux, that the dish was invented by the Chef Kundan Lal Gujral. The chef always tried to experiment with dishes. He loved his tandoor and as an experiment, he took some chicken, applied spices and put it in tandoor. The resulting dish was so good that even Pandit Jawaharlal Nehru (First Prime Minister of India) liked it. Later, the dish was prepared for many Indian dignitaries like Richard Nixon, John F. Kennedy, King of Nepal, Shah of Iran etc.

Tandoori Chicken Recipe

Swad Ka Safar(Experience UP Cuisine)

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Uttar Pradesh(UP) is located at the Northern part of India so its culture and cuisine are greatly influenced by the rulers who arrived here from outside India. Heart of the state, Lucknow is a witness to all the cultural and culinary variations from ancient past till now.

Other than Lucknow, other districts of UP are also known for their food like Banaras is known for its Kaddu Purie, Mathura is known for Pedha, Agra is known for Petha, Kanpur is famous for its Kakori and Boti kebabs. Every state has its distinct taste.

The cuisine of Lucknow is synonymous to Mughlai cuisine or Awadhi cuisine as it has been ruled by Mughals. Mughlai and Awadhi cuisines are similar to those of Kashmir and Punjab due to the common influence of the Mughal rule. Nawabi Food is another name for these cuisines. These Nawabi foods comprise of some special combination of spices like cardamom, saffron, and flower extract like Kewada Itra, which is an essential ingredient of Kebabs.

DUM PUKHT Photo Courtesy: flickriver

DUM PUKHT
Photo Courtesy: flickriver

Mughlai or Awadhi cuisine introduced the new techniques of cooking which is known as Dampukth. In this style of cooking food is sealed in a large pan called handi which is placed on slow heat which allow the ingredients to be cooked in their own juices. And the final result is in the form of a flavorful and aromatic dish.

Cooks of this cuisine are also categorized into different categories according to the amount of food they are supposed to cook. The Bawarchis cook food in large quantities while the Rakabdars cook in small gourmet quantities and also specialize in garnishing and presentation. Nanfus are the special cooks who deal only with making breads like Roti, Chapati, Naans, Sheermals and Kulchas. The Lucknowi cuisine is incomplete without the description of some elaborate dishes such as Kebabs, Kormas, Biryanis, Roomali Roti, Stuffed Parathas.

Galouti Kebab

Galouti Kebab

Kebabs: Awadhi kebabs are grilled on chulha or grilled tandoor. Seekh Kebabs were introduced by Mughals and are made by beef mince on skewers and cooked on charcoal fire. Nowadays lamb mince is preferred for its soft texture.

Galouti KebabIt is made of minced meat and spices without binding agent.

Kakori Kebab: It was originally made in the Darghah of Hazarat Shah Ahder Sahib with divine blessings. It was made by the leg of mutton with khoya and spices.

Some dishes of UP are synonymous to the festivals. For eg. Gujia is prepared on the occasion of Holi .Recently, Makar Sankrinti which is also known as Khichdi was celebrated. On this occasion khichdi is prepared at every household.

The cuisine of UP cannot be explained in words or any definition.

For recipes from UP, India and around the world, please visit: http://tastyfix.com/

Indian Chefs on YouTube

 

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Gone are the days when you needed cookbooks or professional chefs for hosting cooking shows on TV. There is a new generation of Indian chefs who have achieved their celebrity status using YouTube. These people are bringing Indian cuisine to the world by creating mouthwatering Indian recipes.

Now you don’t need recipe books where you tried to understand the meaning of the instructions. Every step is visible in the video. Let us discuss some of these popular Chefs of YouTube.

VahChef

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The popular channel of YouTube VahChef was started by Sanjay Thumma. He started the website vahrevah.com. He launched this recipes channel in 2007 on YouTube and this channel has reached amazing proportions.

Through the years, Sanjay Thumma has made more than 1,100 videos that have easy to follow recipes. The channel has mainly got Indian recipes and some International recipes. His YouTube channel has about 613,404 subscribers and 307,425,605 views.

Paya VahChef-By VahChef Recipe

VahChef’s Butter Chicken Recipe

Batura-By VahChef Recipe

Manjula’s Kitchen

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Born in a North India, Manjula Jain grew in a vegetarian family. She moved to US in 1960’s. She remained vegetarian as her family was Jain by religion. In 2006, she started a blog in which she posts recipes. She also keeps on creating videos related to cooking that give you practical and simple recipes. She also posts gluten-free and vegan recipes.

Manjula’s Kitchen has 2, 95,847 subscribers and 114,463,566 views.

 

Nisha Madhulika

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Besides English language recipe videos, Hindi languages are doing well as well. For example, consider Nisha Madhulika from Delhi, who after retiring from a full-time job, turned to cooking (which was her passion). She started making videos of her passion i.e. cooking. The recipe videos which she posted were in Hindi with subtitles in English. She has more than 1000 videos on her channel and more than thousands of recipes on her website.

Her channel on YouTube has 416,729 subscribers and 128,439,601 views.

Cabbage Paratha Recipe By Nisha Madhulika

Urad Dal Recipe By Nisha Madhulika

Dal Makhani Recipe By Nisha Madhulika

Some other popular channels on YouTube who post videos of South Asian recipes are Bhavna’s Kitchen and ShowMeTheCurry.com.

Malabar Parotta-ShowMeTheCurry.com Recipe

In 2012, a group of food bloggers and home chefs came together, realizing the importance of Youtube, to form India Food Network. Here they post videos from regional Indian cuisine and dishes from around the globe.

Puran Poli Recipe-Indian Food Network

So, whenever you want to cook a new dish and find it difficult, YouTube is here to help you out.

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

Tasty Indian Cuisine : Samosa

Yummy Samosa! Photo Courtesy: Youtube

India is a land of diversity. Diversity, in every sense including regional, cultural, language and of course food. People of India represent “Unity in diversity!” Although, this unity is remarkable but another remarkable thing about India is its diversity in terms of food.

This blog is dedicated to “Indian Cuisine.” We are going to share a lot of interesting things related to Indian food. And, for a start we will discuss about the favorite snack of Indians: “The Samosa.”

The samosa is famous throughout South Asia. It is triangular shaped pastry that can be fried or baked. You will find a variety of vegetables inside the crispy and flaky flour covering of Samosa. Some of the common vegetables include: “Onions”, “Potatoes” and “Peas”.

Samosa originated in Mumbai as a roadside snack but now you will find it in every tea stall, bakery or restaurant. Samosas are finger licking good and can be eaten anytime.

Samosa can be easily made at home. If you want to try it at home then we have a good recipe for you.

Please visit the link: http://www.tastyfix.com/recipe/samosa-food-2