Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Christians, British, Buddhists, Portuguese. Muslims from Turkey, Arabia, Mughal, and Persia settlers and others had their influence as well. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population.
* Bell Pepper Pulao
Rice-2cups(Uncooked)
Crushed red pepper
Red bell pepper-1/4cup(finely chopped
Green bell pepper-1/4cup(finely chopped)
Yellow bel pepper-1/4cup(finely chopped)
Vegetable stock-1/2 cup
(or vegetable cube)
Green onion-1/4 cup
Lemon juice- 1 tbsp
Oil-2 tbsp
Salt to taste
Cook rice with right amount of water.(1cup of rice= 1 1/2 water). Cool the rice before mixing,For better taste cook the rice in vegetable stock. Heat kadai with oil,add crushed red pepper,all three bell peppers,green onions,vegetable stock and simmer till peppers are soft. Then add the lemon juice,rice and mix well. Serve hot with curry & raita.
* Naan
All purpose flour-2cups (maida)
Dry yeast-2 tsp
Sugar-1tbsp
Butter-3 tblsp
Plain Yogurt-2 tbsp
Milk –1/2 cup
1tbsp –ajwain
1/4 tsp saffron extract
Oil
Salt to taste
Add sugar and yeast to warm milk. Allow 30 minutes for the yeast to foam up and then add yogurt to milk mixture,leave it for 10 minutes. Finally add the flour with ajwain little by little to the milk mixture . The dough becomes little sticky . Rest the dough for fermenting overnight or 10 hrs.
Divide the dough into 10 balls and roll them into flat thick round and sprinkle some saffron extract. Heat the tawa hot with little oil or butter cook the dough on both sides well. Serve hot with curry and raita.
* Indian Stir-Fried Shrimp in Cream Sauce - Bhagari Jhinga
1 tablespoon tomato paste1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 fresh jalapeno pepper, chopped
1 tablespoon fresh lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
1 1/4 pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water
In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
* Indian Eggplant - Bhurtha
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
* Chicken Kandhari Kofta-Mughlai
500 gms ( 1 Pound ) of chicken mince
1/2 tspn of cinnamon powder
Salt to taste
3 tblspns of oil
3/4 cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
1/2 cup of tomato puree
2/3 cup of cashewnut paste
1/2 tspn of garam masala powder
2 tblspns of pomegranate syrup
1/2 cup of fresh cream
Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously. Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream. Serve with naan.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
Enjoy your spicy meal.
Thanks kadaicuisine, allrecipes and corbis
