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Indian Recipes

 

Indian Recipes

Breads
Biscuits
Cookies
Cake
Chutnies
Soup
Dal
Vegetables
Paneer
Veg. Rice
Non-Veg Rice
Veg Snacks
Non-Veg Snacks
Fast Food
Sweets
Chicken
Mutton
Egg

Fish

Salad
Raita
Pudding





The unforgettable aroma of India is not just the heavy scent of jasmin and roses on the warm air. It is also the fragrance of spices so important to Indian cooking - especially to preparing curry. The world "curry" is an English derivative of "kari", meaning soice sauce, but curry does nit, in India, come as a powder. It is the subtle and delicate blending of spices such as turmeric, cardamon, ginger, coriander, nutmeg and poppy seed. Like an artist's palette of oil paints, the Indian cook has some twentyfive spices (freshly ground as required) with which to mix the recognized combinations or "marsalas". Many of these spices are also noted for their medicinal properties. They, like the basic ingredient, vary from region to region.

Although not all Hindus are vegetarians, you will probably eat more vegetable dishes than is common in Europe, particularly in South India. Indian vegetables are cheap, varied and plentiful - and superbly cooked. Broadly speaking, meat dishes are more common in the north, notably, Rogan Josh (curried lamb), Gushtaba (spicey meat balls in voghurt), and the delicious Biriyani (chicken or lamb in orange flavoured rice, sprinkled with sugar and rode water). Mughlai cuisine is rich, creamly, deliciously spiced and liberally sprinkled with nuts and saffron. The ever popular Tandoori cooking (chicken, meat or fish marinated in herbs and baked in a clay oven) and kebabs are also northern cuisine.

In the south, curries are mainly vegetable and inclined to be more hot. Specialities to look out for are Bhujia (vegetable curry), Dosa, Idli and Samba (rice pancakes, dumplings with pickles and vegetable and lentil curry), and Raitas (yoghurt with grated cucumber and mint). Coconut is a major ingredient of South Indian cooking. On the West coast there is a wide choice of fish and shellfish; Bombay duck (curried or fried bomnloe fish) and pomfret (Indian salmon) are just two. Another speciality is the Pharsi Dhan Sak (lamb or chicken cooked with curried lentils) and Vinaloo vinegar marinade. Fish is also a feature of Bengali cooking as in Dahi Maach (curried fish in yoghurt flavoured with turmeric and ginger) and Mailai (curried prawn with coconut).

Soup

Bread

Chutnie



Dal

Paneer

Vegetable



Vegetable Rice

Non-Vegetable Rice

Fast Food



Sweets

Non-Vegetable Snack

Vegetable Snack



Biscuit

Cookies

Cake



Chicken

Mutton

Fish



Raita

Salad

Egg


 







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