Asian Indian Food Recipes

Asian Food Recipes, Asian Indian food, Asian Indian recipes, Asian Indian cooking, Asian South Indian recipes, Asian Indian vegetarian recipes, Asian Simple Indian recipes, Asian Hindi food recipes, Asian Popular Indian food, Asian Authentic Indian recipes ...........

 

Onion Mustard Pickles (Pyaz Ka Achar) Spice Mixtures
Goan Shrimp Pickles (Mole de Camarao) Fresh Coconut Chutney (Thenga Chatni)
Mixed Vegetable Pickles (Sabzi Achar) Sweet Mango Chutney
Savory Cumin Drink (Jal Jeera) Chaat Masala
Mint and Cucumber Raita Pakora (Batter coated Vegetable Fritters)
Lemon Mango Pickles (Nimbu Aur Aam Ka Achar) Mulligatawny Soup
Deep-fried Banana and Potato Fritters (Kele Ka Tikka) Green Mango Chutney (Mangga Thuvial)
Spiced Lentil Rasam Soup (Nimma Rasam) Chopped Masala Chicken Livers on Toast
Tamarind Ginger Chutney (Saunth Ki Chatni) Homemade Paneer
Diced Chicken Masala on Toast Puri (Deep-fried Bread Puffs)
Fragrant Yogurt Soup (Raab) Green Coconut Chutney
Tomato Chutney (Hussani Tamatar Qoot) Chapati (Unleavened Flatbreads)
Onion, Tomato and Cucumber Relish (Kachumber) Vegetable Samosas
Mint Coriander Chutney (Pudina Ki Chatni) Festive Nut Spice Milk (Thandai)
Tandoori Naan (Leavened Flatbreads) Appam (Rice Pancakes)
Yellow Lentil and Tomato Stew (sambar Dal) Coconut Rice (Thengai Sadam)
Paratha (Flaky Fried Flatbreads) Rice and Lentils (Tuvar Dal Khichdee)
Gujarati Spiced Vegetables with Coconut (Undiya) Grilled Paneer Tikka with Mint and Coriander
Vegetable Pulao (sabzi pulao) Lucchi (Bengali Fried Breads)
Bean and Lentil Stew (Dal Maharani) Vegetarian Paneer Shashlik
Dosai (Southern Indian Rice flour Pancakes) Lemon Rice (Chitrannam)
Spiced Roasted Eggplant (Baigan Bhartha) Spiced Chickpeas (pindi channa)
Mixed Vegetables with Yogurt and Fresh Coconut (Avial) Spiced Potatoes in Yogurt (dum aloo)
Potatoes with Poppy Seeds and Chilies (Aloo posta) Spiced Okra (Bhindi Bharwan)
Spicy Chickpea Dumplings in Yogurt Sauce (Kadhi pakora) Shredded Cabbage with Coconut and Spices (Muttakose Thuvial)
Puréed Mustard Greens and Spinach (sarson Ka saag) Curried Pinto Beans (Rajmah)
Tandoori Baked Cauliflower and Stuffed Bell Peppers Crispy Fish Morsels (Machchi Amritsari)
Fish Pâté in Pastry Blanket (Thandi Ajwaini Macchi) Fish in Coconut Milk (Meen Molee)
Kerala Shrimp Curry (Kanju Masala) Bengali Fish Curry (Macher Jhol)
Creamy Shrimp Curry (chingdi Macher) Curried Crabs with Coconut (Nandu Kari)
Mild Chicken Curry (Murgh Korma) Tandoori Chicken (Murgh Tandoori)
Chicken Tikka (Murgh Tikka) Spicy Fried Fish (Macher Kalia)

 

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The astonishing variety of India is reflected in its cuisine, which is regarded by those who have enjoyed genuine Indian food as being among the world's greatest. Like the overall fabric of the land itself, the cuisine of India is the result of countless historical, religious and regional influences.

Religion and caste also play their role in influencing India's cuisines. This is the land which gave rise to two of the world's major religions, Buddhism and Hinduism, and also produced Jainism and Sikhism. Faiths from other lands—Islam, Christianity, Zoroastrianism and the Bah'ai faith—have also taken root in the subcontinent. Religious strictures dictate that certain people will not eat beef or pork, while others are strict vegetarian.
 

India is a land of amazing variety, beginning in the awesome Himalayas in the north and moving on to the great Gangetic plain with its immense and sacred waters, down through the harsh but strangely beautiful deserts of Rajasthan, through plateaus and thick forests, through the Punjab (the "Land of Five Rivers") to the lush green splendor of Kerala—a distance of more than 1,800 miles.


With its vast land area, India naturally encompasses an enormous variety of climates. As well as its distinct seasonal cycles, India has numerous religions, races and ethnic landscapes which turn the subcontinent into a jigsaw of small nations, resulting in a culinary kaleidoscope as colorful as any glass mosaic adorning a Mughal palace.

Some of the most popular Kashmiri foods include lamb marinated in yogurt; mutton slow-cooked in milk and scented with nutmeg; Roghan Josh, a rich meat curry; and the famous Goshtaba or meat loaf, cooked for many hours to an inimitable silky chewy texture. Kashmiri weddings are incomplete without Mishani or the "seven courses of lamb; a paradisaical spread for meat eaters. A variety of leavened and unleavened breads are an essential part of any Kashmiri meal.

It is undisputed among gourmets that Indian food ranks as one of the world's greatest cuisines. However, like many other fine cuisines, it does not always travel well, either abroad or within its vast homeland. Visitors to India, who normally eat in their hotels, are likely to come away without any idea of the astonishing regional variety of food and the excellence of home cooking, unless they are fortunate enough to have Indian friends invite them into their homes or into some of the interesting regional restaurants.

"Home cooking" throughout the country is usually simple fare where rice, bread and dal constitute the core of the meal. Each region and each household then adds its own distinctive touch with the vegetables, meat, fish and the "ticklers" (pickles, crunchy papads, yogurt-based salads and raita).
 

Although Indian cuisine involves using an often complex blending of spices and sometimes two or three different cooking methods during the preparation of a single dish, it is very much easier than it sounds.
 

 Most Indian dishes involve the use of spices, which ideally should be roasted and ground fresh when preparing any dish. As each spice takes a different amount of time to release its flavor and aroma, it is important to follow the correct order given when dry-roasting spices in a skillet. To be sure of maximum flavor and aroma, always try to buy whole spices and grind them just before cooking. First, roast the spices gently in a dry skillet over low heat, stirring continuously until they start to smell fragrant. Take care that they do not burn. Cool slightly, then grind in a small blender or food processor.
 

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