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Archive for the ‘indian cooking’ Category

With nearly 28 states, more than 50 languages and hundreds on ethnic groups located in different parts, India surely can be named country with most diverse cultures. Every state has its own history, traditions, culture and of course food. Every state have its own style of cooking, every home differs in way of preparing a certain dish making taste of Indian cuisine even more diverse. Surely, we are here to talk about Indian food, incredibly famous through out the world.

What is the first thing that comes to your mind when you think of Indian food? Hot, spicy, oily, rich on fat, difficult and time-consuming to cook, etc…

Indian food, though hugely popular all around the globe, is highly misunderstood and has plenty of hidden facts that world needs to know about. Most of Indian kitchens have their own secret recipes, ingredients or way of preparing certain recipes which makes the dish complete unique in itself. Only that unifies Indian cuisine is spices that bring them their characteristic fragrance and flavor.

Want to make a multicoloured rice and surprise your guests.Here is a very special and rare

recipe made in most of our Indian homes and the colours of the dish is sure to attract one

and all.This dish makes a delicious main meal or center meal.It is easy to prepare.India is the home of a variety of rice recipes and tri color rice is the most special of them.Try this lip smacking ,delicious dish which is sure to become a family hit.

Preparation:

Orange rice:

3 to 4 carrots(Grind and take juice)

1 pinch saffron powder

2 tsp red Chilli powder

salt to taste

1 tsp. ginger garlic paste

In oil saute Ginger garlic paste Add red chilli powder ,salt,carrot juice,kesari powder Add 1/4 glass of rice with 1/2 glass of water and cook it.

White rice:

1 tsp Ginger garlic paste

1 big onion

(2 Cadomoms,2 cloves,1 inch cinnamon stick) powdered

Salt to taste

In oil saute ginger garlic paste and onion. Add cloves,cinnamon stick ,cardomoms and salt. Add 1/4 glass of rice with 1/2 glass of water and cook it.

How to Cook a real Crispy Duck

If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

With nearly 28 states, more than 50 languages and hundreds on ethnic groups located in different parts, India surely can be named country with most diverse cultures. Every state has its own history, traditions, culture and of course food. Every state have its own style of cooking, every home differs in way of preparing a certain dish making taste of Indian cuisine even more diverse. Surely, we are here to talk about Indian food, incredibly famous through out the world.

What is the first thing that comes to your mind when you think of Indian food? Hot, spicy, oily, rich on fat, difficult and time-consuming to cook, etc…

Indian food, though hugely popular all around the globe, is highly misunderstood and has plenty of hidden facts that world needs to know about. Most of Indian kitchens have their own secret recipes, ingredients or way of preparing certain recipes which makes the dish complete unique in itself. Only that unifies Indian cuisine is spices that bring them their characteristic fragrance and flavor.

Bread is integral to the dining culture of India. It is generally referred to as roti in the local language. The growth of a wide range of cereals and grains in the country has led to the preparation of different types of breads. Each differs from the other in the ingredients used, in the shape, size, and the taste. The cooking method too differs widely from one part of the country to another. The Indian bread is generally composed of flour made of wheat, rice, corn or lentils. It is known differently in the different parts of the country. It is named variously as phulka, chapati, paranthas, rumali, naan, puri , phefras, do-patris and bhatia.

A majority of the Indian bread is made of wheat and can be broadly divided into three kinds: bread that is roasted on a griddle, bread that is fried and bread that is baked.

When I was just married, many moons ago, I had really no idea which spices I needed to have to start up my healthy, tasty, nutritious cooking. Over the years, I have learned cooking with healthy recipes and this is what I have come up with as most necessary to start healthy cooking.

Remembering that spices have a shelf life, like any other food, you are able to tell by the flavor and color if the spice is old, and should be replaced generally every spring. Many of my spices don’t last nearly that long, as I use them far before they would get old.

BASIL
Fresh basil is used best for salads and pesto. Dried basil is best used for slow-cooked dishes such as crockery pot dishes, stews, soups, and even casseroles.

India – long identified for its spices more than anything else, still stands as a signal post for all that relates to spice today. In the past, many a country gave in to the lure of spice and did their best to invade this country. It is this very lure of spice that led to the discovery of the Americas as well. Rather than go into the ‘spice’ history, I have decided to do a short article on some of the major spices of India with a few relevant details.

Spices, something that none of us can go without these days, have ruled over the minds and hearts of men and women for quite a while now. Even today, spices would be perhaps one of the foremost things that most of the world would associate with the sub-continent.

Here is my list of some of the top 10 spices from India.

1. SAFFRON :

Saffron is one of the most delicate spices in the whole world. It is derived by drying the stigma of the flower Saffron Crocos . This spice is used both as a coloring as well as a seasoning agent. This spice is also one of the most expensive ones and is valued greatly for its coloring abilities more than anything else.