From fragrant curries to tandoori-grilled meats Indian cuisine is famous for spicy food. The samosa contains a maida flour shell stuffed with filling, a mixture of mashed boiled potato, onion, green peas, spices and green chili. The wrap is deep fried to a golden brown colour, in vegetable oil. It is served hot and eaten with mint and sweet tamarind chutney.
Punjabi kadhi is a yogurt gramflour curry seasoned with spices, mixed with fried vegetable pakoras and served with rice.
Chana is also known as gram, garbanzo beans, chick peas or Kabuli Chana. Chana contain protein, folate, manganesium, phosphorous and iron. The fiber, thiamin, zinc and vitamin B6 are in healthy supply as well.
Chicken marinated in yogurt and seasoned with the spice mixture and roasted in cylindrical clay oven, a tandoor. Variants can also be prepared on a traditional barbecue grill or ovens.
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Chicken Tikka Masala is one of the most popular Indian recipes in the world and for good reason is a dish of chunks of roasted marinated chicken in a spicy curry sauce based on yogurt and tomatoes.
Diversity can be found in India’s food as well as its culture, geography and climate. Spices are a vital part of food preparation and are used to enhance the flavor of a dish.The delicious Indian recipes as rich and diverse as it’s civilisation have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, colour, texture to the appearance. We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, outfits and so on.
Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer and spinach. The paste is made from spinach and seasoned with fried onions, ginger, garlic and traditional Indian spices.
Kadhai Paneer is made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional Indian spices in a Indian Wok style pan called kadhai.