indian food recipe

The cuisine of India is characterized by its use of locally available resources, including spices and vegetables grown across India and in some parts of India for the widespread practice of vegetarianism across its society. Each family of Indian cuisine is characterised by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent India's religious beliefs and culture have played an influential role in the evolution of its cuisine. However, India's cuisine also evolved with the subcontinent's cross-cultural interactions with the neighboring Middle East and Central Asia as well as the Mediterranean, making it a unique blend of various cuisines from across Asia The spice trade between India and Europe is often cited as the main catalyst for the Age of Discovery The colonial period introduced European cooking styles to India adding to the flexibility and diversity of Indian cuisine. Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia In particular, curry, which originated in India, is used to flavor food across Asia.


Kaddu ka Halwa ingredients: Kaddu (Pumpkin) - 1 small Milk - 2 cups Sugar - 1 cup Ricotta Cheese (Khoya) - 3 tsp Almonds - 10 nos (sliced) Cashew nuts - 10 nos (sliced) Cardamoms - 5 Ghee - 1/2 cup Milk cream - 2 tsp Method: Grate the Pumpkin and put them in milk in an open pan with a wide base and heat with at low flame. Stir the mixture continually. When the Pumpkin become soft remove the pan from flame and drain any excess milk which is remaining. To this mixture, add ricotta cheese and sugar. Mix well and keep aside. Heat the ghee in a frying pan, add the Pumpkin paste. Heat this mixture on high flame until the Pumpkin loses whitishness and attains a golden-brown color. Add amonds, cashew nuts and mix well. Your kaddu ka halwa is ready. garnish with a few dry fruits.This indian recipe can be served either hot or cold. Preparation time: 1 hrs.


Ingredients for Aam Panna: Raw Mango - 4 Roasted Cumin powder - 1 tsp Mint Leaves Sugar - 2 tbsp Salt/rock salt to taste Water - 4 cup method: Boil mangoes in a pressure cooker for 5-10 minutes. Cool and strain to get the liquid. Add Sugar,salt(preferably rock salt) and roasted cumin powder in the liquid. A few mint leaves are mixed to it to give the refeshing flavor. Served with crushed ice to enhance its cooling effect, it is a very tasty and refreshing drink. Aam Panna is one of the most popular drink in India and is very effective to beat the North Indian heat.

Paneer Chatpat recipe ingredients:

Paneer - 150 gms
Curds - 200 gms
Onion - 1
Tomato - 1
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2tsp
Garam masala powder-3tsp
Chilli powder -4tsp
Oil - 1 tbsp
Salt to taste

method:

Cut the paneer into small cubes and take a bowl and add the curds, turmeric powder, chilli powder, garam masala powder and salt into it and shake it well and keep the paneer marinated in it for an hour. Grind onion, tomatoes and ginger/garlic in to a fine paste and keep aside.Take out the paneer from the curd mixture and deep fry them. Now take a pan and add some oil and after it becomes hot add the paste into it and fry it nicely until golden brown. Then add the curd mixture and salt into it and fry it for some time until both the mixture gets blended well. Add the fried paneer and bring to a boil and serve this hot Indian recipe of Paneer Chatpat with roti or paratha.

Egg pakora recipe ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder (amchur) - 1 1/4 tsps
Oil to deep fry
For Batter
Bengal Gram Flour (besan) - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste


method:
Peel and cut boiled egg into two halves. Then, sprinkle red chilli powder and mango powder on each piece. Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter. Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve this hot indian recipe of egg pakora with indian chutney probably as starters.

Ingredients:
Moong dal (whole) - 100 gms
Channa dal - 50 gms
Chopped tomato - 2
Chopped onion - 2
Cumin seeds - 1 tsp
Chopped garlic - 1 tbsp
Chopped ginger - 1 tbsp
Red chili powder - 1 tbsp
Garam masala powder - 1/2 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt as per taste

Method:
Wash and boil moong dal and channa dal with salt, chopped ginger and garlic in a pressure cooker till soft.
Heat oil in a pan and add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
Add ginger, garlic, finely chopped tomatoes and then add red chilli powder.Then add cooked dal to the mixture.
Then add gram masala and salt to taste. Cook for 2-3 minutes. Add butter and cook for a minute. Garnish with fresh coriander leaves and serve hot with Roti, Naan and Rice.

Recipe Occasion:
It is Indian recipe, can be used day-to-day basis.. friends, family members.

Nutritious value:-
It is totally vegetarian recipe good for health.

Preparation time:-
20-25 min