ब्लॉग

Can’t Find Pomfret? Here are Some Excellent Substitutes for This Prized Ingredient

January 7, 2023 द्वारा स्टाफ लेखक

Pomfret (also known as Butterfish) is a fish commonly found in India and Southeast Asia waters. It is a white, firm-fleshed fish with a delicate flavor prized in Indian cuisine. Several species of pomfret exist, including the black pomfret, silver or white pomfret, and golden pomfret. Silver and black pomfret are India’s two most popularly sold fish.

Pomfret has a flavor comparable to white, firm-fleshed fish like cod or halibut. These fish have a mild, slightly sweet flavor and a tender, flaky texture.

Pomfret is not as well known in the United States as in India and Southeast Asia. This fish can often be found in Asian fish markets serving Philippine, Chinese and Southeast Asian communities. If you cannot find pomfret, cod or halibut are good substitutes with a similar taste and texture.

Many delicious Indian recipes showcase pomfret’s delicate flavor and tender, flaky texture. Some of the best dishes to try include:

Tandoori Pomfret: This popular recipe involves marinating pomfret fillets in a blend of yogurt, spices, and aromatic herbs, then cooking them in a tandoor oven or an oven at high heat.
Pomfret Curry: Pomfret can also be used in traditional Indian fish curries, such as Goan or Kerala pomfret curry. These dishes are typically made with coconut milk and a blend of aromatic spices.
Pomfret Masala: For a quick and easy pomfret recipe, try pomfret masala. Simply coat the fish fillets in a mixture of spices and cook them in a pan or on the grill until they are tender and flaky.
Pomfret Kebabs: Pomfret can also be used to make delicious kebabs. Simply marinate the fish in a blend of spices, yogurt, and lemon juice, then skewer it and grill it until it is cooked.
Pomfret Fry: For a crispy and flavorful dish, try pomfret fry. Simply coat the fish in a mixture of flour, spices, and lemon juice, then shallow fry it until it is golden brown and crispy on the outside.

Wake Up to the Delicious Taste of Parsi Akuri: A Spicy Scrambled Egg Dish

January 4, 2023 द्वारा Staff Cook

If you’re a fan of savory and spicy breakfast dishes, then you’ll love Parsi Akuri. This traditional Indian recipe features scrambled eggs cooked with a blend of aromatic spices and onions, creating a flavor explosion that will kickstart your day. The eggs are mixed with mild spices and served with bread and salad. Try making this and serve it for a lazy Sunday brunch, along with some warm toast.

Parsi Akuri Ingredients

4 large eggs
1 medium onion, finely chopped
1 green chili, finely chopped
1 tablespoon finely chopped cilantro
2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
Salt, to taste

Parsi Akuri Instructions

Beat the eggs in a small bowl and set aside.
In a large skillet, heat the oil over medium heat. Add the mustard and cumin seeds and fry until they pop.
Add the onions and green chili and fry until the onions are translucent.
Add the turmeric and salt, and stir to combine.
Pour in the beaten eggs and stir gently to combine with the onion mixture.
Reduce the heat to low and cook until the eggs are cooked through and scrambled, के बारे में 5-7 minutes.
Sprinkle with chopped cilantro and serve hot.

This recipe should make 2 servings.

Authentic Kheema Pav Recipe: A Delicious and Hearty Street Food from Mumbai

January 3, 2023 द्वारा Staff Cook

Kheema Pav is a delicious and hearty meal that combines minced meat with aromatic spices and served with soft, pillowy buns. This recipe is a traditional dish from the Parsi community in India and is popular street food in Mumbai. It is perfect for a quick lunch or dinner and will satisfy your cravings for something savory and flavorful. Give this recipe a try and transport yourself to the bustling streets of Mumbai with every bite.

Kheema Pav Ingredients

1 pound ground lamb or beef
1 medium onion, finely chopped
1 tomato, finely chopped
2 cloves garlic, finely minced
1-inch ginger, finely minced
1 green chili, finely chopped (optional)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder (optional)
1/4 cup water
Salt, to taste
Oil for frying
4-6 pav buns
Chopped onions and cilantro for serving (optional)

Kheema Pav Instructions

In a large saucepan, heat a small amount of oil over medium heat. Add the cumin seeds and coriander seeds and fry until fragrant.
Add the onions, लहसुन, अदरक, and green chili (if using) and fry until the onions are translucent.
Add the ground meat and cook until it is browned, breaking it up into small pieces as it cooks.
Add the tomato, garam masala, लाल मिर्च पाउडर (if using), and salt. Stir to combine.
Add the water and bring the mixture to a boil. Reduce the heat to low and simmer for 20-30 minutes, until the meat is cooked through and the sauce thickens.
Heat a griddle or frying pan over medium heat. Split the pav buns in half and lightly toast them on both sides until they are golden brown.
To serve, place a portion of the kheema mixture onto the bottom half of each pav bun. Top with chopped onions and cilantro (if using), and cover with the top half of the bun. Serve hot.

This recipe should make enough kheema filling for 4-6 servings, depending on how much filling you put in each pav bun. You can easily adjust the recipe to make more or less by using a larger or smaller amount of ground meat and adjusting the other ingredients accordingly.

The Woman who Taught the West How to Cook Indian food – BBC feature on Madhur Jaffrey

January 2, 2023 द्वारा स्टाफ लेखक

Forty years ago, Madhur Jaffrey revolutionized how people thought about Indian cuisine with her ground-breaking cookery program, “Madhur Jaffrey’s Indian Cookery.” Not only was it the first mainstream series about Indian food to be broadcast in the UK and presented by an Indian, but it was also so popular that it caused shortages of ingredients in supermarkets across the UK, US, and Europe. Jaffrey, an Indian actress, turned food writer, introduced viewers to the flavors and techniques of Indian cooking, making it possible for people to enjoy the cuisine in the comfort of their homes.

And for South Asian viewers, Jaffrey’s show was a source of pride and representation. They appreciated seeing themselves and their culture depicted on television positively and authentically, and the impact of Jaffrey’s show extended beyond just the food – it also introduced a sense of modernity and style through her use of traditional Indian clothing.

पात्रा नी माची के स्वाद का स्वाद चखें: केले के पत्तों में पका हुआ एक स्वस्थ और स्वादिष्ट पारसी व्यंजन

January 1, 2023 द्वारा Staff Cook

Patra Ni Machi is a classic Parsi dish with fish smeared with a generous amount of flavorful green chutney wrapped in banana leaves and steamed. Banana leaves not only look beautiful but also lend a subtle aroma and taste when foods are cooked inside them. It’s light, comforting, and satisfying, making it an excellent choice for those seeking a healthier option.

One of the standout features of this recipe is the green chutney, which is made with garlic, green chilies, mint, and coriander leaves. These ingredients combine to create a delicious and aromatic sauce that adds a ton of flavor to the dish. If you’re a fan of flavorful and healthy food, then you’ll want to give Patra Ni Machi a try.

Ingredients for Patra Ni Machi:

1-pound flaky white fish, like rock cod, lingcod, snapper or sea bass
1/2 cup coriander leaves
1/4 cup mint leaves
1/4 cup grated coconut
1 green chili
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1/4 cup water
Salt, to taste
Banana leaves, for steaming

Instructions for Patra Ni Machi

Combine the coriander leaves, mint leaves, grated coconut, green chili, जीरा, सरसों के बीज, sesame seeds, water, and salt in a blender or food processor. Process until smooth, adding additional water to achieve a thick, spreadable consistency.
Cut the banana leaves into large rectangles, के बारे में 10 inches by 12 inches.
Place a fish fillet in the center of each banana leaf rectangle. Spread a layer of the chutney mixture over the top of the fish.
Fold the banana leaves over the fish to enclose it, forming a parcel. Secure the parcels with toothpicks or kitchen twine.
Place a steamer basket in a large pot filled with water. Bring the water to a boil over high heat.
Arrange the banana leaf parcels in the steamer basket, ensuring they are not touching the water. Cover the pot and steam the fish for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the pot from the heat and allow the fish to cool for a few minutes. Carefully remove the banana leaves and serve the fish hot.

This recipe should make 4 servings.

अनूठी संस्कृति, भोजन & पारसी समुदाय का हार्दिक आतिथ्य

December 30, 2022 द्वारा स्टाफ लेखक

The Parsi culture is an ancient and unique, with its roots stretching back about 3,000 years from India to Persia. This ethnoreligious group is descended from the original followers of the Prophet Zoroaster or Zarathushtra, who lived in modern-day Iran. Facing Islamic conquest in the 7th century, a small group of these Zoroastrians fled to Gujarat on the west coast of India, where they were called ‘Parsi’ (literally meaning ‘people from Paras or Fars,’ the local term for Persia). Unfortunately, due to increasingly sparse numbers (UNESCO estimates that by 2020 there will be only 25,000 Parsis left), UNESCO has begun an effort to preserve what remains of their culture—clothing, traditions, and food.

One popular myth surrounding their arrival at Sanjan (Gujarat) is that an Indian ruler called Jadi Rana sent a glass full of milk to the Parsi seeking asylum with a message that his kingdom was already full of people. The Zoroastrian immigrants responded by adding sugar (or a ring in some versions) into the milk as a symbol of assimilation into their new community and culture, like “sugar in milk.” As time passed on, the Parsi embraced their new home and fully integrated themselves into Indian and Pakistani society through the adoption of local languages (Gujarati and Sindhi) and economic contributions. They later migrated to other places like Navsari, Udvada, Bharuch, Valsad, Tarapore, and Billimora, and later to Surat and Mumbai to trade with the British. Celebrating this touching tale of assimilation, Ravo is a classic Parsi sweet dish of milk and sugar traditionally served on special occasions.

The Parsi community has been blessed with many notable members, including the legendary Rock icon and lead singer of Queen – Freddie Mercury, Dr. Homi Bhabha, who currently serves as Harvard University’s Director of the Mahindra Humanities Center, as well as Zubin Mehta, who is known for conducting for both the Los Angeles and New York Philharmonic Orchestras. One of the most successful Parsi entrepreneurs of all time was Jamshedji Tata – founder of one of the world’s largest industrial conglomerates – the Tata Group. Today, Tata owns several acclaimed automotive brands, such as Jaguar and Land Rover, a testament to Jamshedji’s legacy.

Parsi food has long been a prominent part of the culinary landscape in India and other parts of South Asia. Unfortunately, as the Parsi population dwindles and fewer people are exposed to the cuisine, it is becoming increasingly rare. According to renowned chef and cookbook author Niloufer King, “Parsi cooking is one of the least known cuisines in the world.” She goes on to explain how the unique marriage of ingredients one might find in Parsi dishes creates a truly unique flavor experience: “Coming from desert plateaus in Iran to this incredibly fertile coastal plain with fish jumping out of the water. Coconuts, and mangoes, layered on top of the Hindu influence of the Muslims, the British, and the Portuguese—you could call it a kind of magpie cooking. When we see something appealing, we fly off with it to our nests, take its gems and make something that’s ours out of it.”

Parsi cuisine is a unique and flavorful blend of Indian and Persian influences, characterized by the use of a wide variety of aromatic spices, sweet and sour flavors, and ingredients such as meat, seafood, dairy products, rice, and bread. Parsi curry is an excellent example of a combination of Iran (nuts), Gujarat, and Maharashtra (coconut and spices) influences. This type of dish is a perfect illustration of the intermixing of culinary cultures.

The British, with their trading connections to India, also helped introduce the Parsis to Western cuisine. Parsis took many dishes from Britain and made them typically Parsi.

Meat, fish, and chicken are integral components in most Parsi meals; ingredients are used in moderation to preserve the subtle flavors that make Parsi food unique. Chilies and spices, such as cumin, हल्दी, tamarind, and coriander, provide a delicate balance.

Persian flavors are evident in the succulent meat and chicken dishes paired with vegetables such as potatoes, okra, spinach, and green peas and in the preparation of pulao, biryani, and Mughlai dishes. Parsi cuisine is renowned for its distinctive egg-based dishes, such as Akuri (Parsi-style scrambled eggs).

Parsi cuisine features a variety of delicious fish dishes, including patra ni machhi, which is made with a special adaptation of the coconut chutney found in this region. The sas ni machhi, a creation of the Parsi housewife, is also a popular choice and is based on the bechemel sauce of the West. One of the most well-known fish dishes in Parsi cuisine is the masala ni tareli machhi.

Dhan sakh, one of the most well-known dishes in Parsi cuisine, is thought to have evolved from the Iranian khoreste esfannaj, a dish made with meat, मसूर की दाल, and spinach. As tastes changed over time, spices were added to the dish to give it the distinctive flavor it is known for today.

The use of rose water in many Parsi sweets and beverages, such as ravo, sev, falooda, muram-bas, and sherbets, is also a legacy of Iranian cuisine. Pomegranates and dates are traditionally eaten during religious ceremonies to signify fertility and life, respectively. These flavors and ingredients are an important part of the Iranian culinary tradition found in Parsi cuisine.

Coconut for plenty, fish for luck, and rice to symbolize abundance are all popular items on any Parsi dinner table. These ingredients were adopted from the local cultures.

Parsi cuisine includes a variety of pickles and chutneys adapted from the western coast of India. तथापि, some pickles and chutneys uniquely Parsi include lagan nu achar, meva nu achar, gorkeri nu achar, gharab nu achar, bafenu, and tomato and mango chutneys. These flavorful condiments add an extra layer of taste and texture to Parsi dishes and are an integral part of the culinary tradition of this community.

Parsi cuisine includes a variety of rotlis and pooris made from wheat flour, millet, or milo, which are adapted from the state of Gujarat. Many tea-time snacks such as bhajias, patrel, bhel poori, sev, and choora are also influenced by Gujarati cuisine, as are the dals and vegetable preparations. तथापि, dishes like bhakra (a type of doughnut) and sadhna (steamed rice pancakes) made with toddy are uniquely Parsi.

Many factors, including the adoption of local flavors and ingredients, the influence of other Indian and South Asian cuisines, and the integration of Western culinary techniques and ingredients, have shaped Parsi cuisine. Dishes like dhansak (a spicy lentil and meat stew), patra ni machhi (fish coated in a spicy chutney and steamed in banana leaves), and keema pav (minced meat served with soft white bread) are popular in Parsi cuisine and showcase the unique blend of flavors and ingredients found in this tradition.

Despite its rich history and cultural significance, Parsi cuisine is in danger of being lost as the Parsi population dwindles and fewer people are exposed to this culinary tradition. तथापि, efforts are being made to preserve and promote Parsi cuisine, including through the work of chefs and cookbook authors helping bring this cuisine to a wider audience. Whether you’re a fan of spicy curries or savory stews, there is something for everyone in the vibrant and diverse world of Parsi cuisine.

भारतीय दाल 101: खाना पकाने में प्रयुक्त विभिन्न प्रकारों के लिए एक व्यापक मार्गदर्शिका

December 28, 2022 द्वारा स्टाफ लेखक

Indian cuisine is known for its rich and diverse flavors, and lentils play a central role in many dishes. दाल, also known as dal, are small, nutrient-rich seeds that are packed with protein, fiber, and essential vitamins and minerals. They are an important part of a vegetarian diet, and are often used as a meat substitute in dishes. In this article, we will explore some of the most commonly used lentils in Indian cooking, their English and Indian names, and their unique flavors and uses.

Some commonly used lentils in Indian cooking are:

Toor Dal / Tuvar Dal / Arhar Dal (Split Pigeon Peas): These are small, yellow lentils often used in dals and soups.

Chana Dal (Split Chickpeas): These are yellow lentils that have been split and skinned. They have a slightly sweet and nutty flavor and are often used in dals and curries.

Moong Dal (Split Mung Beans): These are small, yellow lentils that have been split and skinned. They have a mild, sweet flavor and are often used in dals and soups.

Urad Dal (Split Black Lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries.

Moong Dal is a type of split and skinned mung bean that is often used in Indian cooking. It has a mild, sweet flavor, and is commonly used in dals and soups. Moong dal is easy to digest, and is a great source of protein and fiber.

Masoor Dal (Split Red Lentils): These are small, red lentils that have been split and skinned. They have a mild, slightly sweet flavor and are often used in dals and soups. Masoor dal is an excellent source of protein and fiber and is often used as a base for soups and stews.

Kabuli Chana (Chickpeas): These are large, white chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Rajma (Kidney Beans): These are large, red beans with a slightly sweet and nutty flavor. They are often used in curries and salads.

Chana (Chickpeas): These are small, dark brown chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Urad Dal (split black lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries. Urad dal is a popular ingredient in many Indian dishes and is often used to add flavor and texture to dishes.

In addition to these, many other types of lentils are used in Indian cooking, such as lentils from the lentil plant (Lens culinaris), which includes the red lentils and brown lentils that are commonly found in Western countries.

अपनी अगली रसोई प्रेरणा पाएं: के लिए शीर्ष भारतीय कुकबुक 2022

December 27, 2022 द्वारा स्टाफ लेखक

Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture

Farokh Talati, the renowned head chef of St. John Bread and Wine in London, embarked on a personal journey to pay homage to his Parsi heritage with the release of his latest cookbook titled Parsi: From Persia To Bombay: Recipes & Tales from the Ancient Culture. This book is a culmination of Chef Talati’s efforts to explore his family’s roots and the traditional Parsi dishes that were cooked by generations before him. Talati hopes that this book will be not only a tribute to the past but also an opportunity for others to reconnect with their heritage through food. The cookbook contains recipes from Chef Talati’s family, Parsis in India today, as well as classic Parsi dishes that have been adapted to suit contemporary tastes. Additionally, Talati has included stories and anecdotes from his personal experiences to give the reader a better understanding of the culture that these recipes come from. From simple everyday meals to elaborate feasts for special occasions, readers can explore the intricate world of Parsi cuisine and learn how to recreate these dishes in their kitchens.

Masala: Recipes from India, the Land of Spices

Anita Jaisinghani’s debut cookbook, Masala: Recipes from India, the Land of Spices, showcases the vast breadth of flavors found in Indian cuisine. Anita, who hails from Gujarat, India, and is the award-winning chef of Houston’s Pondicheri restaurant, guides readers through a masterful exploration of traditional spices and ingredients used in India to create delicious yet healthy dishes. Following the Ayurveda principles of utilizing seasonal food and textures while emphasizing spices to enhance flavor without overwhelming it, readers can expect to be wowed with new recipes such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.

This comprehensive cookbook covers a wide array of breakfast items infused with cinnamon water for a warming start to the day; light salads featuring cilantro and mint for a cooling balance; curries made from chicken, fish or pork; samosas; pakoras; naans; chutneys both sweet and savory; mango rice pudding with cardamom for an aromatic sweetness; as well as other classic Indian dishes. With clear explanations on sourcing spices and storing them correctly provided in addition to instructions that detail how to temper in hot oil using various spices and their order of use for optimal flavor development within a dish—Masala will provide readers with an invaluable toolkit for creating authentic Indian meals that they can enjoy at home.

Ammu: Indian Home Cooking to Nourish Your Soul

Ammu: Indian Home Cooking to Nourish Your Soul is a sumptuous collection of recipes from the family kitchen of activist chef, restaurateur, and cookbook author Asma Khan. She takes readers on a journey back to her childhood, revisiting the dishes her mother lovingly prepared for her and sharing the foods that bring her family comfort and joy today.

This special book is also a tribute to Asma’s Ammu – mother – through which she presents cherished recipes spanning generations, from simple home-cooked meals for everyday sustenance to lavish dishes for special occasions. Drawing upon her extensive knowledge and experience, Asma’s recipes all have one thing in common – bringing people together with food as a unifying force beyond differences in appearance, accent, race or background. The accompanying photographs are warm and inviting – from close-up images of cooked dishes to snapshots of memorable family gatherings – making it an ideal gift for cooks, food lovers or anyone wishing to explore Indian cuisine.

Ammu is a celebration of home cooking and the power of food to nourish both our bodies and our souls. With over 100 delicious recipes that are easy to follow yet full of flavor, this book brings joy into every kitchen it graces. Through stories rooted deep in the past, Asma hopes to encourage families around the world to create their memories by taking time out together over nourishing meals made with love.

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals is the ideal cookbook for anyone looking to add a flavorful twist to their plant-based diet. Written by celebrity chef and restaurant owner Nisha Katona, this book contains traditional Indian recipes that have been modernized for today’s busy lives. The book organizes recipes by ingredient, allowing readers to quickly find meals that suit their tastes and dietary needs, as most recipes are vegan.

From roots to squashes, beans to lentils, and fruits to eggs and dairy products, Meat Free Mowgli features over 100 exciting dishes inspired by Nisha’s mother and grandmothers. Not only are these recipes easy to source ingredients for, they are also simple to prepare and incredibly healthy. With flavor-packed dishes that don’t sacrifice nutrition, this cookbook is sure to be a hit in any kitchen.

My Thali: A Simple Indian Kitchen by Joe Thottungal (Releases in 2023)

My Thali: A Simple Indian Kitchen by Joe Thottungal explores traditional South Indian cuisine and its joys. The book features a collection of 85 signature dishes inspired by Chef Joe’s home-cooked recipes and stories from his homeland of Kerala, providing readers with accessible ingredients and everyday cooking equipment to make a feast on a plate without compromising authenticity or flavor. From simple raitas to nourishing dals and fragrant curries, this cookbook celebrates the world of Indian cooking today with engaging tales from Joe’s past, connecting past and present.

Joe Thottungal is an award-winning Canadian chef who received his Certified Chef de Cuisine (CCC) designation before moving to Canada. His restaurant Coconut Lagoon won the gold at Taste Canada Awards in 2020, with Joe also receiving the Ottawa Chef of the Year award from the Canadian Culinary Federation in 2008 and top prize at Ottawa’s Gold Medal Plates competition in 2016. His passion for South Indian cuisine comes alive in My Thali which offers readers a comprehensive yet straightforward way to enjoy the flavors of thalis found throughout India. With each recipe accompanied by suggested menus for composing these “feasts on a plate,” My Thali provides an intimate experience of traditional Indian culture and shares tales from Joe’s journey as he delves deeper into his heritage through food.

Rambutan: Recipes from Sri Lanka

Rambutan: Recipes from Sri Lanka is a beautiful cookbook by Cynthia Shanmugalingam that offers readers an intimate look into Sri Lankan cuisine. A culinary sister to India, Sri Lanka is located just south of the country and features a variety of flavors, spices, and ingredients comparable to Indian cuisine. The book contains over 80 recipes from the author’s mother, grandmother, and other family members, as well as friends. These recipes feature classic Sri Lankan ingredients such as curry leaves and plantains while showcasing unique flavors like love cake and milk toffee. The author also provides insight into immigrant life through her stories which adds extra depth to the book.

Aside from the recipes, Shanmugalingam also takes readers on a journey through the history of Sri Lanka and its culture, offering information about various dishes such as Godamba Roti which is often served alongside other dishes. She also gives detailed instructions for each recipe so that even novice cooks can feel confident in their abilities when attempting them. All in all, Rambutan is sure to inspire home cooks everywhere with its vibrant photography and delicious flavors that evoke the warmth of home-cooked meals shared among family and friends.

I Am From Here: Stories and Recipes from a Southern Chef

I Am From Here: Stories and Recipes from a Southern Chef is an inspiring cookbook that brings together the flavors of the American South and Indian cuisine. Written by one of the region’s top chefs, Vishwesh Bhatt, this book features over 130 recipes that are flavorful and approachable for home cooks. Discover dishes such as Peanut Masala-Stuffed Baby Eggplant, Collard-Wrapped Catfish with Spicy Peanut Pesto, or Grilled Pork Tenderloin with Tandoori Spices – all made using ingredients found in many households across the globe. This book will help you create meals worthy of dinner parties but still simple enough to prepare on any day of the week.

The recipes in I Am From Here are all accompanied by helpful tips and hints for success, as well as what Bhatt calls “mix-and-match” meal planning: ideas on how to pair dishes together for different occasions. Each recipe also includes a list of essential ingredients, helping you ensure you have everything needed to make the dish before starting. With stories from his childhood, advice on making homemade spice mixes, and an exploration of the many flavors found within Southern cooking, Vishwesh Bhatt’s I Am From Here is sure to become an essential cookbook for your kitchen shelf. So take a journey with him through the American South – be inspired, enjoy the flavors that define it, and start

Plant-Based India: Nourishing Recipes Rooted in Tradition

Plant-Based India by Dr. Sheil Shukla is an incredible collection of vibrant, healthy, and traditional vegan recipes that will captivate your senses! With over 100 flavorful dishes to choose from, you can explore the timeless flavors of Indian cuisine without sacrificing quality or taste. These dishes are bursting with fresh produce, beautiful spices, and plant-based ingredients and are full of nourishing nutrients that support a healthy lifestyle. Dr. Shukla draws inspiration from Gujarati heritage to create new takes on classic vegetarian favorites such as Palak Tofu, Dal Makhani, and Chocolate Chai Mousse with Berries. So you won’t have to miss out on any flavor! Plant- Based India is a must-have for anyone wanting to add more color into their vegan diet in a truly authentic way.

The Secret Ingredient for Authentic Indian Cooking: Homemade Garam Masala

December 26, 2022 द्वारा स्टाफ लेखक

Garam masala is a blend of ground spices commonly used in Indian cuisine. The exact composition of garam masala varies depending on regional and personal preferences, but it typically includes a mixture of spices such as black pepper, दालचीनी, cardamom, cumin, and coriander. Garam masala is used in a wide variety of dishes, करी सहित, vegetables, lentil dishes, और मांस व्यंजन. It is often added at the end of the cooking process, as the heat from cooking can cause the spices to lose their flavor. Garam masala is also sometimes used as a garnish, sprinkled over finished dishes to add a burst of flavor and aroma.

Here is a simple recipe for garam masala:

Garam Masala Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1/2 teaspoon cinnamon bark
1/4 teaspoon whole cloves

Garam Masala Instructions

Toast the cumin, coriander, cardamom, black peppercorns, सौंफ, दालचीनी, and cloves in a dry pan over medium heat for about 3 minutes, stirring frequently, until fragrant.
Transfer the spices to a spice grinder or mortar and pestle and grind until finely ground.
Store the garam masala in an airtight container in a cool, dry place for up to 3 months.
Other spice blends used in Indian cooking include chaat masala, which is a blend of spices used in chaat, a popular Indian snack food, and tandoori masala, which is a blend of spices used in tandoori dishes.

Mango Lassi: A Delicious Way to Enjoy the King of Fruits in Indian Cuisine

December 22, 2022 द्वारा Staff Cook

Glass of Mango Lassi with an uncut mango and a couple of slices of cut mango

India has a deep and enduring love for mangos, with good reason. This juicy and succulent fruit is not only delicious but is also packed with vitamins and minerals that are essential for good health. In India, mangos are enjoyed in various dishes, from sweet desserts to savory curries. They are also used to make refreshing drinks like mango lassi and mango smoothies.

But India’s love for mangos goes beyond their taste and nutritional value. Mangos hold a special place in the hearts of Indians and are often associated with fond memories and cultural traditions. In many parts of India, the arrival of mango season is a cause for celebration, with festivals and markets dedicated to the fruit.

Whether you’re enjoying a ripe and juicy mango straight from the tree or savoring the flavors of a mango-based dish, it’s easy to see why India’s love for this delicious fruit runs deep.

Mango Lassi Recipe

Lassi is a traditional Indian drink made from yogurt, milk, and various flavorings. It is a refreshing and cooling beverage, especially during the hot summer. Lassi can be made in various flavors, including sweet and savory variations. Some common flavorings for lassi include mango, rose water, and spices such as cardamom and saffron. Lassi is typically served chilled and garnished with fresh herbs or fruit. It is often enjoyed as a refreshing drink alongside spicy Indian dishes.

Mango lassi is a delicious and refreshing Indian drink made from mangoes, yogurt, and milk. Here is a simple recipe for making mango lassi at home:

सामग्री:

1 cup plain yogurt
1 cup milk
1 cup diced ripe mango
2 tbsp sugar (or to taste)
1/2 cup ice (optional)

अनुदेश:

In a blender, combine the yogurt, milk, mango, चीनी, and ice (if using).
Blend on high speed until the mixture is smooth and frothy.
Taste and adjust the sweetness to your liking by adding more sugar if desired.
Pour the lassi into glasses and serve immediately, garnished with a sprig of mint or a slice of mango if desired.

Note: You can use fresh or frozen mango for this recipe. If using frozen mango, you can omit the ice in the recipe. Additionally, you can use any type of yogurt you like, such as whole milk yogurt, Greek yogurt, or plant-based yogurt. Experiment with different flavors and textures to find your perfect lassi.

This recipe makes about 2 cups of mango lassi. तथापि, the exact amount may vary depending on the size of your blender and the proportions of the ingredients you use. If you want to make a larger batch of lassi, simply adjust the proportions of the ingredients accordingly.