Indian Cooking School

Indian Cuisine - Recipes, Tutorials, Reviews

You are here: Home / Archives for Indian Recipes

Indian Recipes

I don’t like Indian Food….Do you mean Punjabi Food?

by

MapofIndia

I don’t like Indian food. I hear that occasionally. I explain that there’s not really Indian food…that the country has a variety of regional foods. Unfortunately, the great majority of Indian restaurants outside India focus on the cuisine of Punjab.  This Indian cuisine map, courtesy of Maps of India, does a great job of illustrating the foods from the various regions of India.  Remember that India is about the size of continental Europe and has 28 states, each with its food, attire, and even unique spin on religion.

Indian cuisine is known for its diverse flavors and dishes, and the country’s regional differences play a large role in this diversity. Each region of India has its unique cooking style, influenced by climate, culture, and local produce.

In northern India, the staple grain is wheat, which is used to make various bread such as roti, naan, and paratha. The cuisine of this region is also characterized by rich, creamy dishes like butter chicken and korma, which are made using yogurt and cream. Spices such as cardamom, cloves, and cinnamon are widely used in northern Indian cuisine.

In southern India, rice is the staple grain, and dishes are typically made using coconut and tamarind for added flavor. The cuisine of this region is known for its use of fresh herbs and spices, including curry leaves, mustard seeds, and turmeric. Popular dishes from this region include dosa, a type of fermented rice and lentil crepe, and idli, a steamed rice cake.

In eastern India, the cuisine is influenced by the flavors of Nepal and Tibet. The region is known for its use of fermented foods, such as the popular dish of momos and steamed dumplings filled with meat or vegetables. The region is also known for its sweet dishes, such as rasgulla, a spongy ball of cheese soaked in syrup.

In western India, the cuisine is influenced by the flavors of Gujarat and Rajasthan. The region is known for using lentils and beans in dishes such as dal and chana masala. The cuisine of this region is also characterized by a wide variety of vegetarian dishes, as well as spicy curries made with a blend of chili peppers and other spices.

Overall, Indian cuisine is a rich and diverse culinary tradition that is influenced by a wide range of factors, including geography, culture, and local produce. Whether in the north, south, east, or west of India, you’re sure to find delicious and unique dishes that are characteristic of the region.

Crunchy Roast Chickpeas (Channa)

by

Roast chickpeas are an awesome healthy snack–that are quick and easy to make.

Drain 2 cans of chickpeas (garbanzo beans), rinse them and pat dry.

HEB Can of 2 Garbanzo Beans

They will taste better if you skin them; here’s an easy technique from America’s Test Kitchen on skinning chickpeas.  Preheat the oven to 400°F.  Line a baking sheet with aluminum foil, spread the chickpeas, and put in the oven for 15 minutes.  Pull the chickpeas out of the oven.

Mix the spices and 2 tablespoons of olive oil in a mixing bowl.  Toss chickpeas until coated.

Put beans back on a baking sheet and bake for approximately 30 more minutes.   Check periodically to make sure that the beans do not burn.

Beans on baking pan

  When the chickpeas are crunchy, let them cool and put them in an air-tight container.

Crunchy Roast Chickpeas (Channa)
Recipe Type: Snack
Cuisine: Indian
Ingredients
  • 2 cans chickpeas,
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1/2 tsp red chili powder
  • 2 tsp garam masala powder
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
Instructions
  1. Drain the can of chickpeas and rinse them
  2. Remove the skin on the chickpeas
  3. Preheat oven to 400°F. Line a baking sheet with foil.
  4. Spread chickpeas in a single layer and roast in the oven for 15 minutes.
  5. Combine oil, salt, red chili powder, garam masala powder and garlic powder in a mixing bowl. Toss chickpeas until coated.
  6. Spread coated chickpeas back on a backing sheet and put them back in the oven for another 30 minutes. Check periodically to make sure they don’t burn
  7. Take them out of the oven, and let them cool completely. Stored in an air-tight container.

Mint Cilantro Chutney with Peanuts

by

This  chutney recipe is a slight variation on the regular mint cilantro chutney.  The peanuts add a bit of body and a nice nutty flavor to the recipe making it perfect for veggie chutney sandwiches and as a relish for idlis and dosas.

Mint Cilantro Chutney
Author: Laj Nasta
Prep time:
Total time:
Ingredients
  • 1 bunch of Cilantro
  • 1 bunch of Mint
  • 3 Tsp. of coarsely crushed roasted peanuts
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Red Chili Pepper
  • 1/2 Tsp. Sugar
  • One Whole Lemon
  • 1/4 Red Onion
Instructions
  1. Wash Mint, Cilantro and put them in the blender.
  2. Peel and wash onion, chop in two add to the blender.
  3. Add salt, red chili pepper and blend it using minimum water. Be sure to leave some texture
  4. Now add peanuts, sugar, and the juice of one lemon.
  5. Mix well and refrigerate

 

Cucumber Raita

by

Raita,  a yogurt concoction from India is salad, relish, dip and side dish in one. It is often served with Indian food to cut the heat of the spicy dishes.  There are an infinite number of variations of this dish with different vegetables and spices. Cumin Coriander

Cucumber Raita
Author: Laj Nasta
Prep time:
Total time:
Serves: 6-8
Ingredients
  • 2 cups plain low fat yogurt
  • 1 English cucumber, peeled, seeded chopped fine or coarsely grated
  • 2 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tsp ground cumin
  • Black pepper and salt to taste
Instructions
  1. Place yogurt in a dish and whisk till smooth
  2. Add cucumber, mint and cilantro and mix well.
  3. Garnish with cumin and black pepper