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Friday, 08 August 2008 |
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Recipes
 Vegetarian
 Punjabi
Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.  Kerala
The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy. Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end. The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generrally avoided in all vegetarian dishes. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.  Tamil
Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. Rice is an important constituent of Tamil cuisine, there are a variety of rice preparations, and food items of rice are available for all the meals of the day. Lentils, too, are consumed extensively, either accompanying rice preparations, or in the form of independent food preparations of lentils. Vegetables and dairy products too are essential accompaniments. Traditionally, vegetarian foods predominate the menu, including a variety of sweets and savories. Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. There are a range of non-vegetarian dishes, including sweet water fish and seafood, cooked with traditional Tamil spices and seasoning. The word 'curry' is actually a Tamil word, derived from 'kari' (meaning sauce).
 Andhra
Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are centered around rice.  Bengali
Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. Bengali cuisine is well-known for the vast range of rice dishes and various preparations of freshwater fish. Bengali cuisine is rich and varied with the use of many specialized spices and flavours.
 Gujarati
Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.  Marathi
Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli and aamras.  Malvani
Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. Although Malvani Cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although, it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine.
 Raitas
Raita is a South Asian condiment based on yogurt and used as a sauce or dip. The yogurt is seasoned with cilantro, cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.
Chick Peas - Chana
Gherkins
Onions
Sambhar
Rasam
Kheer
Kheer is a traditional dish in the Indian subcontinent, a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms and pistachios. It is also referred to as Payasam. The term "Payasam" is a Sanskrit word meaning Nector. Kheer is derived from the Sanskrit word "Ksheer" which means Milk.It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia. While the dish is traditionally made with rice, it can also be made with other ingredients such as vermicelli (sayviah).
Famous Indian Chefs
This category contains recipes from famous Indian chefs like Tarla Dalal, Hari Nayak etc.
 Tarla Dalal
Ms. Tarla Dalal is India’s best - selling cookery author since over 2 decades. She has written a total of 30 titles, several of which have been translated in various languages like Hindi, Gujrati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookbooks exceed 1 million copies. Her first book ‘The Pleasures of Vegetarian cooking’, which was published in 1974, was an instant success with Indian housewives. The book, which is considered a classic in cookery books, has sold a record 125,000 copies.
Indian Cooking Videos
Non Vegetarian
Vegetarian
Accompaniments
Snacks
Desserts
Indian Chinese
Breads
Soups
Drinks
Salads
97 Indian Food Recipes If you are new to Indian Cooking then your journey to learning how to cook Indian food may be a little simpler if you could see it visually. This section of the website has a number of videos of some of the most popular Indian dishes like Chicken Makhni, Chiken Tikka, Alu Gobi. We will be constantly adding new videos to this site as we come across them. All of the videos are from partner sites that have approved these videos for use on this site.
 Non Vegetarian
This section of the website has a number of videos of some of the most popular Indian non-vegetarian dishes like Chicken Tikka, Bhuna Chicken, Chicken Korma, Lamb Kebabs.  Vegetarian
This section of the website has a number of videos of some of the most popular Indian vegetarian dishes like Aloo Gobi, Paneer Palak etc.  Accompaniments
This section of the website has a number of videos of some of the most popular Indian accompaniments.  Snacks
This section of the website has a number of videos of some of the most popular Indian snacks like Kebabs, Samosas etc  Desserts
This section of the website has a number of videos of some of the most popular Indian desserts like Kheer, Falooda, Ice-Creams.  Indian Chinese
This section of the website has a number of videos of some of the most popular Indian Chinese dishes like Manchurian, Noodles etc Breads
This section of the website has a number of videos of some of the most popular Indian breads like Naan, Tandoori Rotis etc
Breads
Soups
 Dosas
A dosa is a thin, spicy, crispy crêpe-like food made from fermented rice, very popular in restaurants in South India. It may be served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy. When served with alu masala folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg on the dosa before it is turned over.
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