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indian cuisine
Indian cuisine consists of a variety of regional & traditional cuisines native to the Indian subcontinent. These cuisines vary substantially & use locally available spices, herbs, vegetables, & fruits
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
Here's an easy recipe. Matar pulao can be eaten with curd and it's light on stomach.
Recipe courtsey: http://allrecipes.com/recipe/84038/matar-pulao-rice-with-peas/
Ingredients
30 m 6 servings313 cals
2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black...
Pumpkin, Paneer and Green Bean Curry
This is a very straightforward vegetarian/vegan curry. Add as much chilli as you wish. I made this today for my daughter who is a vegetarian but doesn't much like chilli - so I keep the chilli content low. But before serving up to the rest of the family I'll...
vegetable masala khichdi recipe - spiced khichdi made with mung lentils, rice and mixed veggies.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
⅓ cup broken rice or any regular rice
⅓ cup moong dal/mung lentils
1 tbsp ghee
½ tsp cumin seeds/jeera
1 small to medium tej patta
½ inch...
This is a vegetarian dish made with the Indian cheese Paneer. It is quick and easy to make. Here is the procedure:
INGREDIENTS
1/2 tablespoon ghee or 1⁄2tablespoon unsalted butter
1cup paneer/cheese, cubed
1teaspoon ginger-garlic paste
1⁄2teaspoon chili paste
1pinch turmeric powder
1⁄2teaspoon...
Palak Paneer is a popular North Indian recipe which is made using spinach and fresh cottage cheese. It is one of my favorite dishes. Here is the recipe:
Ingredients
1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp cumin seed
3...
You can try vegetable pakoras. I am sharing the recipe below:
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion
How to make...
This is one of my creations that has not only worked out really well but is also surprisingly low calorie, packed with protein and quite substantial. It will serve 6-8 without rice quite generously, so you may need to adjust the quantities and you are going to need a large pan!
The list of...
As promised, last night I cooked this dish, Kadai Mushroom posted by @swalia for the CookingBites Recipe Challenge. And here it is:
Photographed today in natural light.
I followed the recipe faithfully except for the following minor changes:
I used 3/4 tin of chopped tomatoes instead of fresh...
Kadai Mushroom is an easy and quick dish. Sauteed button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with bell peppers. This is a very famous dish from Punjab in India.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for kadai masala:
1 tbsp coriander seeds/sabut...
Idli is a popular breakfast in South India. It is easy to make, healthy and easy to digest.
Ingredients
1 cup urad dal (split black lentils)
3 cups par-boiled rice
1/2 tsp fenugreek seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar...
Phirni is a delicious dessert made of milk and rice.
Ingredients
a few saffron strands
1 ltr milk (full cream)
4 tbsp long grained rice
6 tbsp sugar
For The Garnish
a few chopped almonds
saffron strands
Method
Dry roast the saffron strands in a small pan for 10 seconds. Add 1 tbsp of...
Here's the recipe for pea pulao:
The list of ingredients is as follows:
Basmati Rice 1 cup
Green peas shelled 1 cup
Cumin seeds 1/2 teaspoon
Onion 1
Oil 3-4 tablespoons
Salt to taste
Mehod:
Wash and soak rice for twenty minutes. Peel and slice the onions. Now heat oil in a pan, add cumin...
Taken from here (http://www.greatbritishchefs.com/recipes/indian-potato-cakes-recipe), they kind of took my fancy :D
Ingredients
2 large potatoes
150g of tinned chickpeas
1 tbsp of cumin seeds
1 tsp garam masala
1/2 bunch of coriander, chopped
4 tbsp of ketchup
1 tbsp of vegetable oil
1...
Homemade Sambar Powder
This is another southern Indian spice mixture which had many regional variations some including coconut. It is spicy, aromatic and nutty.
Ingredients
1 tbsp urad dal
1 tbsp channa dal
1 tbsp toor dal
2 tbsp coriander seeds
2 tsp cumin seeds
1 - 2 tsp fenugreek seeds
1 tsp...
Homemade Rasam Powder
This is a spicy powder generally used in the southern Indian dish rasam. It is quite spicy with a peppery kick.
Ingredients
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp toor dal
1 tsp black peppercorns
½ tsp fenugreek seeds
4 dried red chillies
A handful of fresh curry...
Homemade Panch Pooran
This is a Bengali spice mixture that literally means 5 spices. This is the easiest version where all the seeds are in equal proportions.
Ingredients
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp mustard seeds (black)
1 tbsp fenugreek seeds
1 tbsp kalonji seeds
Method
Mix...
Homemade Garam Masala
Ingredients
3 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp black peppercorns
4 cinnamon sticks
8 green cardamon pods
4 black cardamon pods
12 cloves
5 bay leaves
4 star anise
4 blades of mace
½ of a nutmeg
Method
Dry roast all the spices in a pan on a very low heat...
Photographs by Morning Glory
What I love about this recipe is the number of herbs and spices in it and how easy it is really. The list of ingredients is long but simple and can be adapted to accommodate what is available, around and how many people are eating, and it is best left to mature for...
I came across this spice only recently, when I found a recipe online for spicy squash. You use just a little pinch of it, and you fry it off at the beginning of the recipe. It did add a very particular onion-y/garlic-y flavor - as neither garlic nor onions were included in this particular...
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