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New Indian Dishes

New Indian Dishes

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Published by ratnashankar
New Indian Dishes
New Indian Dishes

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Published by: ratnashankar on Aug 12, 2009
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06/09/2013

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Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #1
Welcome Indianfood Lovers!"Pakwan" in Hindi means a cooked meal. So every week, I'llcookup a dish for you containing the best resources on IndianFood.Among the regulars will be a nifty recipe, a useful websiteandsome tidbits on the spices and utensils used in IndianCooking.Let's get sizzling...
Quick Dip: Mint ChutneyIngredients:
2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies1/4 cup water, salt
Method:
a. Combine all ingredients, except the curds, and grind to avery fine paste.b. Add salt to the curds and beat until it becomes smooth.Add the ground paste and beat again to mix all ingredients.Use it as dip or salad dressing.
Pakwan Buzzword: DUM
"Dum" describes a process whereby the material is cookedbetween two gentle fires, one above and one below. Usually,the one below is a wood fire and is drawn, should the heat beexcessive. The one above is live charcoal, extensivelyused for making Biryani or Hyderabadi Dishes.Ask Chef Sonzy: You can call me Sonzy. Ask me any recipequestions or queries you have about Indian cooking. You canalso send in your comments, suggestions and contributionsto me and I will feature them here.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #2
Welcome, Indianfood Lovers! This issue of "Pakwan" highlights the motherly touch that isechoed in all Indian recipes. Each dish in India is nurturedwith love and is a feast in itself. So have a ball
Weekly ReSource:
Ammas.com features a full cooking section made up of 36,000 authentic Indian recipes, including prompt cookingadvice and online cooking school. Managed by mothers, theyhave everything from microwave cooking to partymakeovers.http://www.ammas.com
Quick Tip: How to make Paneer
1 ltr milk1/2 tsp citric cid or lemon juice2 tbsp water
Method:
a. Dissolve the citric acid in water. Bring milk to boil, stirringcontinuously. Add the acid solution gradually, while stirring.When the milk curdles fully, turn off heat.b. Cover for 34 minutes. Drain into a muslin cloth. Holdpouch under running water. Press out excess water.c. Shape and place cloth under heavy weight for 23 hoursbefore using as required. However, another substitute whichcan be used to make paneer dishes is Tofu or cheese madeof soy milk. Try that too :)
Pakwan Buzzword:
"Karahi" is indeed a woktype utensil used in India. Karahidishes are quick stirfried style cooking with lamb, chicken,seafood or vegetables, often served in a cast iron skillet. These karahi dishes are very famous in British restaurants.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #3
Welcome, Indianfood Lovers!I turned 24 on the 24th of last month, and my mother gaveme a birthday surprise. It's a favourite dessert made inIndian Monsoons called "Malpua." You can read the recipehere:http://www.sanjeevkapoor.com/recipes/desserts/sweetmeats/malpua.html
Weekly ReSource:
Chef Shital Kejriwal brings you a nice collection of AuthenticIndian Cuisine at this site. It also has a bachelor's area, somerechauffing tips. Special sections on Rajasthani and SouthIndian food are worth reading.http://www.cookingmarvel.com
Quick Tip:
Q: If you have absolutely no traces of curd in your house,how can you make curd without borrowing a little from yourneighbor's house?A: If we put in a little (2 tsp) of Dal (Pulses) Stock in theutensil in which curd is made, you can still make curdwithout any help in the first place. :)
Pakwan Buzzword:
 Tandoor (tahnDOOR): Used throughout India (and found inIndian restaurants throughout the world), the traditionalroundedtop tandoor oven is made of brick and clay. It's usedto bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread naan is slappeddirectly onto the oven's clay walls and left to bake until puffyand lightly browned. Meats cooked in the tall, rathercylindrical tandoor are usually skewered and thrust into theoven's heat, which is so intense (usually over 500*F) that itcooks a chicken half in less than 5minutes.
REAL INDIAN FOOD
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Ask Chef Sonzy: Still wondering what your Indian friendscooked at the last dinner party? Ask me any recipe questionsor queries.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #4
Namaste, Indianfood Lovers!Last week, the whole of India celebrated the birthday of Great Lord Krishna. We had a host of mouthwatering dishesalong with the usual pomp and show. A typical recipe duringthis festival is Shrikhand, which you can get here:http://www.bawarchi.com/festivals/janmashtami.html
Weekly ReSource:
Ruchi's kitchen is unique, as it presents you easytodo partymenus, a wonderful collection of tips and a special section onkids. In addition to answering your question, there'ssomething for Weight Watchers, too.http://www.ruchiskitchen.com/
Quick Tip:
Keeping garlic fresh for a longer period of time: Peel andmince a full garlic clove, then place it in a small jar and coverwith olive oil. You can refrigerate it for about one week, andto your great surprise, it will remain fresh and will give youthesame garlic flavor.
Pakwan Buzzword:
 
Degchi/Pateela/Handi/Deg
 These all belong to the same family of pots and aretraditionally made of brass or copper. Nowadays, the use of stainless steel and aluminium is also widely used. The shapeof the vessel may vary. The pateela has straight sides andthe bottom is slightly rounded. The handi, on the other hand,has a neck that is morenarrow than the base. A deg is a bigger version of the handi. You can subscribe to the two 45Second Newsletters above byvisiting each page and typing your email address into thesubscription box. To see all of our most popular ezines youcanvisit http://www.wz.com/45secNewsletters.htmlAsk Chef Sonzy: Still wondering what your Indian friendscooked at the last dinner party? Ask me any recipe questionsor queries you have about Indian cooking.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #8
Namaste, Indianfood Lovers!It's festive time here in India. Of all the festivals celebratedin India, Diwali is by far the most glamorous and important.Enthusiastically enjoyed by people of every religion, itsmagical and radiant touch creates an atmosphere of joy andfestivity."Diwali" means an array of lamps. Every home lowly ormighty, the hut of the poor or the mansion of the rich isalight with the orange glow of twinkling diyas (small earthenlamps) to welcome Lakshmi, Goddess of wealth andprosperity. Dancing to this glittering glow and rhythm in air, Ibring you this month's box of savouries which we call"Pakwan."
Sweetmeats of Diwali,
 The Festival of Lights Diwali is theseason of sweet making. Homes are decorated, sweets areexchanged, and parties begin. Rediff.com features all Indianstates celebrating Diwali in their own way. This site liststraditional sweet recipes from different Indian states.Laddoos of Uttar Pradesh and Malpuras from Rajasthan: hereis a nice guide if you want to savour the Indian customarysweetmeats.http://www.rediff.com/travel/oct/21state.htmPakwan Buzzword: Haldi (Turmeric)Used in cooking since 600 BC, "Haldi" or Turmeric is the rootof a tropical plant related to GINGER. Though native to theOrient, this spice is now also cultivated in India and theCaribbean. It has a bitter, pungent flavor and an intenseyelloworange color. In Biblical times, turmeric was often usedto make perfume,a comment on its rather exotic fragrance. Today it's usedmainly to add both flavor and color to food. It's also aprimary ingredient in MUSTARD and is what givesAmericanstyle prepared mustard its bright yellow color.Cooking Tip of the day, Turmeric all the way!* Add a pinch of turmeric powder to the oil before addinggreenvegetables. The vegetables will retain their greenness bettereven after cooking.* Although turmeric is added to dishes in daily cooking, aniceway of taking it daily is to use one teaspoon of turmericpowderin a cup of warm milk.* For treating wounds, make a paste and apply twice a day.Freshor Dry Turmeric is also used in saline gargles for relief froma sore throat.For all the best resources on Indian Food and Cuisine, visit:http://wz.com/food/IndianFoodCuisine.htmlBed and Breakfast Recipes 45Second Newsletterhttp://wz.com/food/BedAndBreakfastRecipes.htmlWZ Highlights 45Second Newsletterhttp://www.wz.com/ You can subscribe to the two 45Second Newsletters above byvisiting each page and typing your email address into thesubscription box. To see all of our most popular ezines youcanvisit http://www.wz.com/45secNewsletters.htmlAsk Chef Sonzy: Still wondering what your Indian friendscooked at their last dinner party? Ask me any recipequestions or queries you have about Indian cooking. You canalso send in your comments, suggestions and contributionsto me and I will feature them here.See you next time,Puneet Aggarwal Your Indian Food and Cuisine WZardhttp://wz.com/food/IndianFoodCuisine.html The Easiest Way to Create Gourmet Meals Fast! You don't need to be a French Chef to create quick, easyand healthy gourmet meals even on a budget!Click here now if you're looking for an easy way to createmouthwatering gourmet meals.http://ebooks.wz.com/cooking/w1.html?aid=wzindianfoodcuisineDating Frustrations Gone Guaranteed!Relationship expert Dr. Paul Hartunian reveals: The Ultimate Secrets To Getting Almost Anyone To Fall inLove With YOUHow To Meet The Love of Your Life in 90 Days or LessClick here to have a great date next weekend...http://ebooks.wz.com/dating/w1.html?aid=wzindianfoodcuisine
Main Dishes/ Snacks
Khatte Channe Punjabi Chickpea Dish to be served withBhature.Bhatura (bread) : Indian Bread with White Flour.Malai Kofta : Rich Cheese Balls in Tomato CreamBaingan Masala : Brinjals with a difference.Khatta Meetha Paneer :Cheese and Vegetables Saute.Sai Bhaji: Sindhi BreakfastCurd RiceLazeez Bandh: Cauliflower DishFried Rice: The Indian Way
Desserts
Kesar Kulfi : Mughlai DessertSandesh : Bengali Tofu Delight.Gajak : After Dinner Toffee !Mango SouffleKheer : Queen of Creams.Ghiya ki Kheer : with BottleGourd
Other Popular Dishes
Chicken Tikka Masala (Popular) : Very famous tandooriChicken tikka sauted with a thick gravy. Jal Jeera : Spicy Cocktail Drink !Boondi Raita : Yummy Yoghurt with Crumbs!Pista Milk : Flavoured Sweetened MilkAsk Chef Sonzy: Still wondering what your Indian friendscooked at the last dinner party? Ask me any recipe questionsor queries you have about Indian cooking. You can also sendin your comments, suggestions and contributions to me and Iwill feature them here.For all the best resources on Indian Food & Cuisine, visit:http://wz.com/food/IndianFoodCuisine.htmlOther people who subscribe to this ezine also enjoy:Southern Food and Recipes 45Second Newsletterhttp://wz.com/food/SouthernFoodAndRecipes.htmlWZ Highlights 45Second Newsletterhttp://www.wz.com/ You can subscribe to the two 45Second Newsletters above byvisiting each page and typing your email address into the
REAL INDIAN FOOD
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subscription box. To see all of our most popular ezines youcanvisithttp://www.wz.com/45secNewsletters.html
Aloo MutterIngredients:
Potato 2 big Tomato 2 bigPeas 1 cupOnion 1Green chilli 2Garam masala as requiredChilli powder as requiredSalt to tasteMustard seeds 1/2 tspCumin seeds 1 tspGinger garlic paste 1 1/2 tsp TurmericCurry leaves
Method:
Heat oil or butter a pan add mustard and cuminseeds whenit splutter add onion ,green chilli, ginger garlic paste andturmeric .Fry it until it turns light golden brown in colour.Thenadd tomato ,garam masala, red chilli powder and salt .Cookuntil it bacame pulpy.Add potato and peas to it and mix it well. Pour in requiredwater and bring to a boil.In medium heat ,cover the pan andcook until the potatoes are done. Garnish with corianderleaves .Serve hot with rice and roti.
Shrimp Curry
NonVeg Dishes
Ingredients:
Shrimp (Prawn) 1lbChopped onion 2Chopped tomatoes 2Green chilli 3Ginger garlic paste 2 tspChilli powder 1tspCoriander Powder 3 tsp Turmeric powder 1/4 tspCurry Leaves 3 stalksSalt as required
Method:
1. Clean the shrimp.2. Mix chilli powder, coriander Powder and turmeric powdertogether with little water and keep it aside.3. Heat oil in a pan and add the chopped onions, gingergarlic paste and green chilies. Sauté it for a while until itturns golden brown color and then add chopped tomatoes.Sauté it well till it is mixed with the onion and make it like apaste. Add the mixed masala to the sautéed gravy and cookit well till the raw smell of the masala goes off and put 1stalk of curry leaves. Finally add the shrimp into it and mixwell with gravy. For more gravy add water to it. Put the restof the curry leaves into it. Cook this till it is done. Serve itwith rice, fried rice, chapatti etc.
Rice Dosa
February 16th, 2006 by Sree in Breakfast
Ingredients:
Rice flour 1 1/2 cupCrushed green chilli 2Salt to tasteRed chilli powder as requiredCumin seeds 1 tbspChopped curry leavesSour butter milk 1/4 cup(optional)
Rice Kheer
March 9th, 2006 by Sree in Dessert & Beverages
Ingredients:
Cooked Rice 1 cupMilk 4 cupsSugar 3/4 or 1 cupGround Cardamom 1 tspRaisins 2tbspGhee 3 tbspAlmonds(optional)Pistha (optional)
Method:
Boil milk along with sugar .Add rice and ghee to the milkcook until liquid has been reduced by half on a low/mediumflame.Then add cardomom and again cook for 10minutes.Garnish with raisins, almond and pisthachio.
Mixed vegtable curry for pooriIngredients:
Onion 2 big Tomato 1 smallPeas 1/2 cupBeans 1/4 cup(optional)Carrot 3Green chilli 3Besan flour 2 tbspRed chilli powder as requiredSalt to tasteCoriander powder 1/2 tspCurry leavesCoriander leavesMustard Seeds 1/2 tspCumin seeds 1 tspCrushed garlic 2 Turmeric
Method:
Cut above vegtables in to small pieces.Heat oil in a pan add mustard and cumin seeds when itsplutter add onion,garlic,green chillli, curryleaves andturmeric to it.Fry onion for 7 minutes.Then add all abovevegtable , red chilli powder and salt.Fry it for another 10 to15 minutes.Mix besan flour in 1/2 or 3/4 cup water. Addbesan water to it .Mix it well .Cook it for 5 minutes.Garnishwith coriander leaves.Serve hot with poori, chapathi anddosha.
Fish Curry(South Kerala Style)Ingredients:
Sliced Salmon, White pomphret or King Mackerel fish 1kgShallots 1520 nosGarlic 78nosGinger 1 big pieceCurry Leaves 4 stalksChilli Powder 2 tbspCoriander Powder 2 tbsp Turmeric Powder 1 tspFenugreek Powder 1/4 tspMustard 1 tspSalt to tasteKudam puli (Kukum star) 5 pieces
Method:
Soak the Kudam puli in 1/2 cup of water for 15 20 minutes.Mix Chilli Powder, Coriander Powder, Turmeric Powder andFenugreek Powder in little water and make a paste.Heat coconut oil or vegetable oil in a pan, put mustard seedsand let it splutter. Now add sliced shallots, chopped garlicand ginger and 2 stalks of curry leaves. Sauté it well. Add the
REAL INDIAN FOOD
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