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Indian cuisine is a vast and varied one. It is reflective of the myriad cultures and traditions that make up this vibrant country of ours. Every region has its own way of cooking and serving food, as well as customs and practices concerning food. The food of each region is greatly influenced by not just the local availability of vegetables, fruits, herbs and spices, but also by the historic and cultural background of that community. Indians are so fond of their traditional food that they take along the knowledge and practices even when they go abroad.
With the advent of cookbooks and online portals, recipes do get passed on from region to region, but still you can find distinct differences in the way the food tastes, because of the availability of ingredients and common cooking practices in each region. Pav Bhaji made in South India, for example, is quite different from how it tastes in then North; and likewise Idli and Sada Dosa made by North Indians might be quite different from how the South Indians make it!
India’s cuisine is categorized mainly based on the region – Punjabi, Gujarati, Rajasthani, Maharashtrian, South Indian, Bengali, Hyderabadi, and so on. Some cuisines rely on extensive use of spices like cardamom, cumin, mustard and bay leaf to impart flavour to their food, while others get the flavour by tempering with ingredients like mustard and jeera. Depending on the region, the main course might focus on Roti or rice, with accompaniments like Subzis, Dal, Sambhar, etc. Bajra Roti and Green Pea Pulao together with Pyazwali Bhindi and Dum Aloo could make an interesting meal, just as Cabbage Poriyal, Sambhar, Rasam and Rice would too. Indian cuisine is also famous for its mithai, which includes an unending list of delightful recipes like ladoos, halwas, rabdis, jamuns, malai sweets, etc. The deeper one ventures into Indian cuisine, the more they can appreciate the diversity and limitless variety it offers.
Nawabi Kesar Koftas by Tarla Dalal
The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour.
The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the l ....
Chola Dal Dhokla, Diabetic Friendly Recipe by Tarla Dalal
Chola Dal is a valuable addition to your kitchen pantry, as it is rich in nutrients and can be used to make healthy snacks like this.
Here, we have combined chola dal with greens like spinach, fenugreek leaves and dill to make quick, easy and super-tasty dhoklas.
Apart from the characteristi ....
Maharashtrian Papdi and Moong Dal Vadi Subzi by Tarla Dalal
This Maharashtrian Papdi and Moong Dal Vadi Subzi is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it.
It is a traditional Vidharbi recipe that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked wi ....
Chola Dal Dhokla by Tarla Dalal
Loaded with greens, this quick and easy steamed dal dhokla gives you a burst of nutrients – fibre, vitamin A
We have made use of chola dal, which is hardly ....
Aloo and Kand Rasawala Shaak, Faraal Recipe by Tarla Dalal
This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour.
The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this ....
Rice Rava Dosa by Tarla Dalal
The Rice Rava Dosa is a really tempting variant of the regular dosa, which does not require any grinding or fermentation.
Made of a batter of rice flour and semolina, tempered with onion, coconut and cashew, this quick and easy dosa can be made on any day for breakfast or as a snack.
The tem ....
Red and White Radish Pickle, Mooli ka Achar by Tarla Dalal
Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets ....
Lachha Paratha, Punjabi Soft Flaky Lachha Paratha by Tarla Dalal
A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this ....
22 Feb 17
Ghughra with Fansi and Paneer Stuffing by Tarla Dalal
All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste!
We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a v ....
20 Feb 17
Rava Dosa, How To Make Rava Dosa by Tarla Dalal
An easy to make counterpart of the traditional dosa
! These crisp dosas are made with a batter of semolina and buttermilk.
Since the batter does not have to be fermented for long, this is an ideal dish to serve the sudden guest!
Also try other
20 Feb 17
Ragi Bhakri Chivda , Maharashtrian Snack by Tarla Dalal
Ragi Bhakri is an ever-popular Maharashtrian
bread that is homely and satiating. Here, bhakri transforms into a scrumptious chivda with a dash of spice powders and taste-enhancing ingredients like ginger, garlic and green chillies.
A tempering of mustar ....
20 Feb 17
Malvani Chana Masala, Maharashtrian Chana Gravy by Tarla Dalal
There are several interesting things about this recipe. First of all, there is the malvani masala, which is so aromatic and flavourful because all the ingredients are toasted before grinding.
Then, there is the hara chana, which is cooked and crushed to a very convenient consistency before being ....
19 Feb 17
Quick Gajar ka Halwa, Carrot Halwa Without Mawa by Tarla Dalal
Here is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk.
This Quick Gajar ka Halwa, made with the help of a pressure cooker, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like ....
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