Have You Tried These Indian Foods Comment Below? | Tandoori Chai, Rogan Josh |

Must-try foods in Indian Sub-continent

Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region and is largely divided into South Indian & North Indian cuisine. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple food in India includes wheat, rice, and pulses with chana. Most of the countries love Indian food but, it is considered to be quite spicy when compared to the other cuisines. Here are some different foods that taste awesome are here for you along with their recipes...🤤 😋 🤗

Rogan Josh: 

Rogan josh is a Kashmiri cuisine and is one of the main dishes of the Kashmiri meal. The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine.  Rogan Josh is a meat curry dish that features a lump of red meat such as lamb or goat which is colored and flavored by alkanet flowers or roots and Kashmiri chillis. Rogan Josh is prepared by both Muslims and Hindus with significant differences in the way it is prepared. Rogan Josh is best served with naan or any other Indian bread. The recipe's spice emphasizes aroma rather than heat. Saffron is also part of some traditional recipes. Many western interpretations of the dish add tomatoes to the sauce.

Here you can find the recipe of Rogan Josh given by Chef Sanjeev Kapoor

Step 1: Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns, and black cardamoms. Sauté till fragrant.

Step 2: Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish-brown color. This may take twelve to fifteen minutes.

Step 3: Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chili powder, fennel powder, dry ginger powder, coriander powder and salt.

Step 4: Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot

It would a fabulous dish to serve with roti, paratta, and rice too.

Mattar Paneer:

Mattar paneer is a vegetarian North Indian dish and Punjabi dish spiced with garam masala consisting of peas and paneer in a tomato-based sauce like the Butter Chicken. It is often served with rice and naan, paratha, poori, or roti. Various other ingredients are often added, such as potato, corn, yogurt, or cream. It is a very easy and simple sabji to make with basic ingredients.

Here you can find the recipe of Mattar Panner from Hebbars Kitchen

Step 1: In a large kadai heat 2 tbsp oil and saute spices.

Step 2: Add ¼ tsp turmeric, 1 tsp chilli powder, and 1 tbsp besan. roast well.

Step 3: Add in prepared onion tomato paste and saute well.

Step 4: Further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt. Now add 1 cup water and stir well.

Step5: add in 1 cup of peas and stir well. cover and cook for 10 minutes.

Step 6:Add in 12 cubes of paneer and simmer for 10 minutes.

Step 7: Now add 2 tbsp coriander, ¼ tsp garam masala, and 1 tsp Kasuri methi.

Step 8: Finally, enjoy matar paneer with roti or rice.

Tandoori Chai:

Tandoori Chai with a twist, that gives it a nice earthy and smoky flavor making it even more amazing.  It is prepared in the same way as indian masala chai by using milk, chaipatti(Tea powder), cardamom, ginger, and sugar. For making tandoor chai, masala chai is poured into the empty clay pot to heat up in the tandoor. It is served in a clay pot(kulhad). Due to the heat in the pot, the tea will bubble and ooze out very fast while absorbing all the flavor of the earthen pot. It makes the chai very tasty.

Here you can find the recipe of tandoori Chai given by Neha Mathur

Step 1: Heat water in a pan.

Step 2: Add black tea, sugar, chai masala, and bring the water to a boil.

Step 3: Add milk and cook for another 2-3 minutes on low flame. Strain the tea and keep aside.

Step 4: Heat a clay mug on the direct flame until very hot.

Step 5: Keep rotating the mug while heating.

Step 6: Now keep the hot mug in a pan.

Step 7: Pour the tea in the hot mug.

Step 8: Pour the tea in another clean cup and serve.

Indian Chats:

1. Aloo Tikki:

 Aloo tikki is a snack originating from the Indian subcontinent; It is made of boiled potatoes, peas, and various curry spices. It is often served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. 

Here you can find the recipe of Aloo Tikki given by NDTV food

Step 1: Dry roast coriander seeds, pepper, and cumin in a pan. Powder the dry roasted spices into mortar and pestle.

Step 2: In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two and mix well.

Step 3: Add 2 tsp ginger paste.

Step 4: In a pan, saute one onion (julienne) with refined oil and add them into the Aloo Tikki mixture.

Step 5: Add a little salt, roasted masala spice, green chilly, fresh coriander, and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture.

Step 6: Take a portion of the aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes.

Step 7: Sprinkle some flour onto them.

Step 8: In a pan, shallow fry the aloo tikki with refined oil. Garnish and serve hot.

 2. Kachori:

Kachori is a spicy deep-fried snack. Kachoris are deep-fried bread made with ground dal sauteed along with spices and filled into a cover of maida and baking powder. This is the most popular roadside snack that you'll find across north India, especially parts of Rajasthan.

Here you can find the recipe of Kachori given by Chef Sanjeev Kapoor

Step 1: Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour.

Step 2: Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashew nuts. Wash raisins and pat them dry.

Step 3: Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashew nuts, and raisins. Cook till all the moisture has dried up. Add sugar, salt and lemon juice.

Step 4: Mix well and remove off the heat, let the mixture cool. Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Step 5: Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Step 6: Serve with tamarind chutney.

Hyderabadi Biriyani :

Hyderabadi Biryani is a dish from south region but spread all across the country and even abroad. The crown dish of Hyderabadi Cuisine, Hyderabadi biryani developed under the rule of Asaf Jah I,  the governor of Deccan during the rule of Mughal Emperor Aurangzeb. It is made with basmati rice, spices and some variations use chicken instead of goat meat in which goat meat is marinated and cooked along with the rice. It is cooked on a slow fire or dum for a fragrant and aromatic flavor.

Here you can find the recipe of Hyderabadi Biriyani given by Chef Sanjeev Kapoor

Step 1: Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth is done.

Step 2: Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves, and remaining green cardamoms to a fine powder and set aside.

Step 3: Take mutton pieces in a bowl. Add ginger paste, garlic paste, and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves, and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

Step 4: Heat two tablespoons of ghee in a pan, remaining cinnamon and black cardamoms, and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat, and cook till almost done.

Step 5: Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Ghevar Sweet :

Ghevar is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. It is also famous in the states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh, etc. Ghewar is a disc-shaped sweet with a texture that resembles a honeycomb is made with all-purpose flour and soaked in sugar syrup. There are many varieties of Ghevar, including plain, mawa, and malai ghevar. It is generally prepared in July–August for the Teej festival.

Here you can find the recipe of Ghewar Sweet given by NDTV food

Step 1: Prepare sugar syrup of 1 thread consistency.

Step 2: Take solidified ghee in a large wide bowl. Taking one ice cube at a time, rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

Step 3: Add milk, flour and a cup of water. Mix to make a smooth batter.

Step 4: Dissolve the color in some water and add this to the batter. Add more water if required. The batter should be fairly thin (it should run off easily when poured from a spoon).

Step 5: Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and the diameter 5-6". Fill the container half with ghee. Heat it.

Step 6: When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in the centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful into the hole formed in centre.

Step 7: When foam settles again, loosen ghevar with an iron skewer inserted in the hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.

Step 8: Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

Step 9: Splash a few drops of saffron milk sprinkle some chopped dry fruit and a few pinches of cardamom powder.

Step 10: Serve. One may also serve ghevar with rabri prepared in advance.

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