#bengali cow ghee

[baidyanath-kolkata]

Premium Bengali Cow Ghee

The Origins of Baidyanath Premium Bengali Cow Ghee

Baidyanath, a name synonymous with trust and authenticity in Ayurvedic products, brings to you the Premium Bengali Cow Ghee, made from the milk of native Bengali cows. The meticulous process involves traditional churning methods to ensure the highest quality and preservation of essential nutrients. This ghee is crafted with utmost care, ensuring it retains its rich aroma, golden hue, and granular texture, which are indicative of its premium quality.

Health Benefits of Baidyanath Premium Bengali Cow Ghee

Nutrient-Rich Composition

Baidyanath Premium Bengali Cow Ghee is packed with essential nutrients such as vitamins A, D, E, and K. These fat-soluble vitamins play a crucial role in maintaining overall health, from enhancing immunity to promoting good vision and strong bones.

Improves Digestion

Ghee has been celebrated in Ayurveda for its ability to aid digestion. It stimulates the secretion of gastric juices, which help in better digestion of food. Consuming a small amount of ghee can help those with digestive issues like constipation and bloating.

Boosts Immunity

The presence of butyrate, a short-chain fatty acid, in Baidyanath Premium Bengali Cow Ghee helps in strengthening the immune system. It also possesses anti-inflammatory properties that can help in reducing inflammation in the body.

Promotes Heart Health

While fats are often considered detrimental to heart health, ghee, especially when consumed in moderation, can be beneficial. The high levels of omega-3 fatty acids in Baidyanath Premium Bengali Cow Ghee help in maintaining healthy cholesterol levels and supporting heart health.

Enhances Skin and Hair Health

The nourishing properties of ghee extend beyond internal health. It is widely used in beauty regimens for its moisturizing properties. Applying ghee can make your skin soft, supple, and glowing. It also promotes healthy hair growth and adds shine to your locks.

Culinary Uses of Baidyanath Premium Bengali Cow Ghee

A Flavorful Addition

Baidyanath Premium Bengali Cow Ghee is a versatile ingredient that can elevate the flavor of any dish. Its rich, nutty taste makes it an excellent choice for cooking, frying, or simply as a topping on warm rice or roti.

Traditional Indian Dishes

Ghee is an integral part of traditional Indian cuisine. From delectable sweets like laddoos and halwa to savory dishes like biryani and dal, the addition of Baidyanath Premium Bengali Cow Ghee enhances the taste and aroma, making them truly irresistible.

Healthy Alternative to Butter

For those seeking a healthier alternative to butter, ghee is an excellent choice. It has a higher smoke point, making it suitable for high-heat cooking without breaking down into harmful compounds. This makes it ideal for sautéing, frying, and even baking.

Why Choose Baidyanath Premium Bengali Cow Ghee?

Authenticity and Purity

Baidyanath is committed to delivering products that are pure and authentic. The Premium Bengali Cow Ghee is no exception, offering unmatched quality that is free from artificial additives and preservatives.

Ethical Sourcing

The milk used for Baidyanath Premium Bengali Cow Ghee is sourced from native Bengali cows that are ethically raised. This ensures that the ghee is not only of the highest quality but also produced in a sustainable and humane manner.

Trusted Brand

With a legacy spanning over a century, Baidyanath is a name that resonates with trust and excellence. Choosing Baidyanath Premium Bengali Cow Ghee means opting for a product that upholds traditional values while meeting modern standards of quality and purity.

FAQs

What makes Baidyanath Premium Bengali Cow Ghee different from regular ghee? Baidyanath Premium Bengali Cow Ghee is made from the milk of native Bengali cows, using traditional churning methods. This ensures higher nutrient content, richer flavor, and better health benefits compared to regular ghee.

Can Baidyanath Premium Bengali Cow Ghee be used for high-heat cooking? Yes, Baidyanath Premium Bengali Cow Ghee has a high smoke point, making it ideal for high-heat cooking, sautéing, and frying.

Is Baidyanath Premium Bengali Cow Ghee suitable for people with lactose intolerance? Yes, ghee is typically free from lactose and casein, making it suitable for most people with lactose intolerance. However, it’s always best to consult with a healthcare provider if you have concerns.

How should Baidyanath Premium Bengali Cow Ghee be stored? Store the ghee in a cool, dry place, away from direct sunlight. Ensure the container is tightly sealed to maintain its freshness and quality.

Can Baidyanath Premium Bengali Cow Ghee be used in beauty regimens? Absolutely! Baidyanath Premium Bengali Cow Ghee can be used as a natural moisturizer for the skin and as a hair conditioner to promote healthy, shiny hair.

Is Baidyanath Premium Bengali Cow Ghee safe for daily consumption? Yes, when consumed in moderation, Baidyanath Premium Bengali Cow Ghee is safe and beneficial for daily consumption. It offers numerous health benefits and enhances the flavor of your meals.

[shagunsweets]

Shagun Sweets- The best place to Satisfy your Sweet Cravings

In the winter season, the craving for sweets and snacks is common. Winter season is all about having and enjoying food with your loved ones. Whether you are looking for having hot and spicy Samosa or looking to have the best Doda Barfi in Delhi, Shagun Sweets is the best sweet shop in Delhi where you can have delicious sweets and tasty snacks at very affordable prices. This sweet shop has the best variety of sweets and snacks to serve you with the best and original taste.

In this blog post, we will discuss all the details regarding Shagun Sweets and its menu of amazing sweets and snacks.

Burfi Sweets by Shagun Sweets

Burfi sweets are the lightest and healthiest sweets among all sweets. Shagun Sweets is the best sweet shop to explore the delicious variety of Burfi sweets. Burfi sweets come in various sizes and shapes. Shagun Sweets offers a delightful variety of Burfi sweets made with pure desi ghee and quality ingredients. In Burfi sweets, they offer Doda Burfi, Kaju Barfi, Cow Milk Burfi, Nariyal Burfi, Kesar Burfi, Plain Pista Burfi, Khajoor Burfi, Moong Dal Burfi, Chocolate Burfi, Kaccha Aam Burfi, Horlicks Burfi and many more. All the burfi sweets are fresh and available at very reasonable rates.

Bengali Sweets by Shagun Sweets

Bengali Sweets are considered the traditional sweets in India. Bengali Sweets have their own unique flavors and extra sweetness to give you an experience of pleasure. These sweets are the most popular sweets in India. Shagun Sweets offers a great variety of Bengali Sweets in Delhi. You will always find fresh and delicious Bengali Sweets at Shagun Sweets. In Bengali Sweets, they offer Chenna Murgi, Rasgulla, Rasmalai, Rajbhog, Rasbhari, Pakija, Badam Pakija, Kadambari, Chena Pise, Kachha Gola, Malai Chap, Kesar Chumchum and many more.

Other varieties of sweets and Snacks

Shagun Sweets is a leading sweet shop that is also known as the best gulab jamun shop in Delhi. Leading Delhi sweet shop Shagun Sweets has been serving mouthwatering treats on its customers' plates since 1990. In Delhi, they are renowned for preparing and serving sweets that are both pure and tasty. You could find a unique variety of sweets at Shagun Sweets that meet Indian standards for both quality and flavor.

Shagun Sweets is the perfect sweet shop for you if you desire the most innovative variety and the best flavor. All of their sweets are created using only the highest-quality ingredients, including fresh dry fruits and milk of the highest standard. All of their sweets are quite affordably priced there. They offer a variety of snacks in addition to sweets at extremely affordable costs. If you want to have the best doda barfi in Delhi, then you must visit Shagun Sweets. 

Conclusion

Shagun Sweets is a leading sweet shop that is also known as the best gulab jamun shop in Delhi. A delightful variety of burfis are also available from Shagun Sweets, including Moong Dal Burfi, Choco Burfi, Nariyal Burfi, Chocolate Burfi, Kesar Burfi, and badam Pakija, Badam Bite, Kaju Burfi, among others. They provide a variety of laddoos, including motichoor laddoo, besan laddoo, ataa laddoo, and boondi laddoo. Pakija, Balushahi, Gulab Jamun, Rasgulla, Kesar Milk, Lassi, Imarti, Jalebi, Khoya Burfi, and many other sweets are also offered by Shagun Sweets.

[tejashrik7]

10 Indian States & Their authentic Dishes:

India is a nation that is so high-spirited & diverse that every state displays a different culture, tradition, a way of life, language & cuisine. India consists of 28 states & 7 union territories. Nevertheless, that is not what sets it separately from the other countries of the world.

So, whether you are spending a few days up north in Kashmir or holidaying down south to Kerala, you will witness noticeable variation in the kind of foods people suggest. This is what makes India one of the much-loved nations by gourmet foodies the world over. To give you a better understanding into the food scene of the nation, below is a listing of a few Indian states & their authentic dishes, so that when you are in the country next time, you can focus on trying out the best local cuisines!

1. Punjab: Makke ki roti & sarson da saag.

This northern state is mainly popular for its amazing local cuisine that is enjoy throughout the country. Try the makke ki roti & sarson da saag, which is a popular incorporation of a Punjabi flat-bread & gravy made of mustard leaves & spices. Also, the popular chhola-bhatura, rajma-chawal, amritsari fish & lassi find their origin in this region. 

2. Gujarat: Dhokla

Traditional Gujarati food is admiring for its unique flavor that keeps an interesting balance between spices & sweetness. Try the dhokla, which is a popular snack or breakfast item that is both healthy & tasty. Other popular delicacies include the thepla , khandvi, dhansak & Gujarati kadhi.

3. Maharashtra: Misal Pav

Misal pav is a popular street food in Maharashtra. A great breakfast recipe that includes a curry made of sprouts, topped with superbly chopped onions, tomatoes & ‘farsan mixture & lime juice served with pav, heated on the pan with a hint of butter. Maharashtrian cuisine covers a range of dishes that go from being too mild to very zesty. Throughout the state, you can find incredible restaurants serving typical local food. The most beloved is the vada pav, which is a potato fritter stuffed between bread buns, served with spicy chutney & green chilies. Other prominent dishes from this district include, pav bhaji, shrikhand, thalipeeth, puran poli & modak.

4. Bihar: Litti Chokha 

People don’t know sufficient about the typical cuisine of Bihar even though it is extremely rich in taste & severe in the way it is prepared. The most admired delicacy of the state is litti & chokha, which contains of roasted wheat balls stuffed with a special filling & mashed potato with different flavors. Also, worth trying are the sattu parathas, jhal murhi, khaja & tilkut.

5. Rajasthan: Dal Baati  

This state is not only memorable because of its vast deserts, beautiful palaces, & vivacious history—it is also famed for the mouthwatering original cuisine. The region presents a variety of delicacies when it comes to food. One of the most delicious dishes is daal-baati, which consists of hard balls made of wheat flour & seasonings fried in ghee & a special daal made of different types of pulses. It is frequently served with churma, a sweet dish prepared by crushing baatis & adding ghee & sugar. Also try the pyaaz kachori, malai ghewar, gatte ki sabzi & kalakand.

6. West Bengal: Doi Machh 

Bengal is just the right state for those who have a sweet tooth or those who love fish. That might be a eccentric combination—& yet in India, you will find well-known Bengali sweets & Bengali restaurants serving the traditional cuisine in almost every city you visit. One popular dish is the doi machh, which is Bengali fish curry with rice. Other well-known delicacies include the sandesh, daab jhingri, rasgulla & mishti doi.

7. Sikkim: Phagshapa 

The cuisine of this state is influenced by the northeastern part of India & Nepal along with a high Nepalese population. One of the must-try delicacies in Sikkim is the phagshapa, made of strips of dried pork fat cooked with turnips, radishes & chilies. Also, momos, thukpa, gundruk & sael roti are quite popular in this region.

8. Andhra Pradesh: Hyderabadi Biryani  

 This is the state that has given the world one of its most cherished dishes: biryani. Andhra Pradesh deserves a visit, exclusively for the authentic Hyderabadi biryani. Biryani is made of coated rice which is cooked with any type of meat, chicken or a mixture of vegetables. Other popular food options in the state to take in are mirchi salan, ghongura pickle & korikoora.

9. Jammu & Kashmir: Kalaadi cheese

The northernmost state of India brings forth one of the most delicious cuisines to be found anywhere in the country. The rogan josh, dum aloo, yakhni, haak saag, gustaba & tabak maaz are some of the well-liked dishes served in this region. One incredible delicacy to taste is the kalaadi cheese, which is a traditional local hill cheese usually made from cow’s milk native to this land.

10. Tamil Nadu: Masala Dosa 

The taste of India cannot be complete without a mention of the dosa & idli. This state is the origin of the most famous South Indian cuisine that is eaten around the world. There are a variety of dosas available around the region—but the most popular is the masala dosa, in which a fermented crepe made of rice batter is filled with potatoes & served with sambhar & coconut chutney. Also, one must try the idlis, appam, rasam, chettinad chicken & pongal when in this state.

[bengalifoods]

Reposted from @afterofficerecipes Lockdown or no lockdown Chicken kosha on a Sunday will always have a special place in our hearts!💝 Have to say today's chicken kosha turned extremely good without putting much effort! May be the balance of spices have been great! 😍 💫 Here is the recipe but you will need to add the dry spices basis your 'aandaz' i.e how masaladar you want it to be! ✨ Marinate chicken overnight and leave inside fridge. Marinate with curd, kashmiri red chilli powder, tikha lal powder, ginger cumin paste, chicken masala , salt and lemon juice. Tip: leave the lemon peel in the marinade for overnight and remember to remove before cooking. Next day heat mustard oil in a wok, add whole garam masala ( dried bay leaf, cinnamon stick , 2-3 cardamoms and 7-8 roughly crushed black pepper). Once oil is tempered add 1 large thin sliced onions and 2-3 crushed garlic. Add 1/2 spoon cow ghee at this stage. Fry with small amount sugar till onions are caramelised. Add the chicken along with marinade, at high flame fry for 1min and cover with lid . Add halved potatoes at this stage if you like. Let the chicken simmer for 30 min till completely cooked. Check if done. You can add 1/2 cup hot water in between if the gravy dries up too much. Add a green chili, taste and balance salt and sugar and cover again. Garnish with coriander before serving! Tastes best with white rice or luchi😍 #sundayfunday #lockdownstories #quarantine #cookinginthetimesofcorona #livingintimesofcorona #foodiecouple #goodfood #yummy #bengali #chicken #curry #indianfood #indian #kolkatargolpo - #regrann https://www.instagram.com/p/B-9Xy4dlWgd/?igshid=1m3pabky4g06n

[altughuner-blog]

Indian Thali – who does not love eating that riot of flavors and tastes.

If you are an Indian, you probably know the different Indian Thalis found across the geography of India. If you are a visitor, you need to know that there is no single Indian Thali. Each region of India has its own version of Thali.

Some of the items like Rice or Pickle are found in almost all Indian Thalis. However, there is something unique about each Thali, some preparation that makes it belong to a particular region in India. I am going to share the unique aspect of each Indian Thali in this post.

Best Indian Thalis to Enjoy. Stock Photo – Shutterstock

Being a vegetarian, I am going to restrict this to Vegetarian Thalis of India, for that is all I know.

What is an Indian Thali?

Well, Thali is actually the large circular plate raised around the circumference on which food is served. It is usually made of metal. Steel is the most commonly used material these days, followed by brass. Copper Thalis can be seen at places as can be experimental clay ones. The Gods, kings and the wealthy used to have the Thalis made of Gold and Silver. Maybe they still use.

Food is served on a plate and in small bowls called Katoris. It is like putting the sample of the whole menu at one place, in one go.

Ingredients

Indian Thali is supposed to have the 6 tastes that Ayurveda prescribes. The six tastes being:

Salt

Sweet

Sour

Bitter

Spicy

Astringent

A perfect Indian Thali is the one that balances these six tastes. It is not just the tastes, but the colors are also balanced. The Thali, when served, is as colorful as India is as a country. You will see reds, greens, browns, yellow & white colors in the dishes. The aromas from various dishes mish-mash and create their own riot. In short, a Thali appeals to all your five senses.

There is a play of grains based on what is easily available locally. This makes Indian Thali perfect local cuisine to try. Rice, Raita and Salad is usually a part of all Indian Thalis.

In the western world, food is served course by course. To me, this is like someone else deciding what I should eat and in what order. When the meal is served, I choose to eat in whatever order, though the purist would always suggest an order.

A Lassi or Chhaas goes perfectly with Indian Thali. Take your pick based on the weather.

So, let’s take a tour around India with the Indian Thali.

1. Rajasthani Thali

Rajasthani Thali

Call me biased, but Rajasthani Thali is my favorite Indian Thali. It comes with the flavors of the desert that are dry and rich at the same time. Richness comes from oodles of desi ghee used. Some unique dishes to try in a Rajasthani Thali are:

Dal Bati Churma – a true blue desert food

Gatte ki Subzi – when the vegetables are not easily available, gram flour is used to make curry

Ker Sangri – This is one indigenous wild plant that grows across the desert. You get both Sabzi and pickle from Ker Sangri

Bajre ki Roti – Roti made of Bajra, usually drier than wheat roti, so eaten with a layer of Desi Ghee

Lahsun ki Chutney – Garlic Chutney

Khichdi – A multi-grain khichadi with Wheat, Bajra & Jowar

Kadhi – although you find it in many menus, each region has its own recipe

Roasted Papad

Ghevar – a traditional Rajasthani sweet dish, usually available in monsoon season.

2. Bengali Vegetarian Thali

Bengali Thali

Vegetarian and Bengali sound bit of an oxymoron. However, to my delight, they do have a lot of options for vegetarians. There is no dearth of flavors or options for vegetarians. Bengalis like to add a bit of sweet in their food, so everything, except maybe rice has a tinge of sweetness in it.

What makes a Bengali Thali is:

Mishto Doi – Told you everything is sweet here & the sweet set curd is the most celebrated part of Bengali meal.

Baingan Bhaja – Brinjal or Aubergine fries

Aaloo Posto – Potato cooked with poppy seeds, a combination you find only in Bengal

Luchi – It is like a small-sized Poori, but made with Maida, and tastes a bit different

Rasgulla or Roshogulla – No Bengali Thali is complete without this favorite sweet of Kolkata.

Daal, seasonal vegetables cooked in mustard oil and rice complete the menu.

3. Goan Vegetarian Thali

Goan Vegetarian Thali

Yes, it is not impossible to get a vegetarian Thali in Goa. It is not easy but you do get it at many places. Remove all the non-vegetarian food from a Goan Thali and you are left with rice, salad & sol kadi.

Now add shallowly fried, semolina soaked Phodi made with local vegetables including banana, roots, and breadfruit. That is the crispy element on the menu, found only in Goa.

Add a seasonal vegetable in coconut curry.

Daali Toye – a watery and rather bland version of the usual Daal.

Add Tambri Bhaji or Patal Bhaji usually made with red leaves

That is your Goan Vegetarian meal.

4. Gujarati Kathiawadi Thali

Gujarati Kathiawadi Thali

Just like Indian meals, there are various variants of a Gujarati Thali. Kathiawadi Thali is particularly famous. Like Bengali Thali, Gujarati one is also quite sweet. It is incidental that the east and west of India has a similar fetish for sweet. However, in Gujarat, you find a generous flavor of garlic. Many dishes will have a pre-fix Lehsunia, which means ample garlic.

Tamatar Shev ki Sabji – This is what defines a Gujarati Thali for me.

Papad ki Subji – yes you can make a curry from Papad too

Undhiyo – a version of Khichadi

Kadhi

Dhokla or Khandvi shine with their bright yellow color

Small sized Rotis or Bhakris made of Bajra accompany the meal.

Desi Ghee and Jaggery are used to give a finishing touch to the Gujarati Kathiawadi Thali

5. Punjabi Thali

Makki ki Roti, Sarson ka Saag Stock Photos – Shutterstock

What I am going to share here is my version of a Punjabi Thali, the one I love and miss. Best time to have this meal is in winters while soaking in the warm sun. This has limited menu options, but as they say in Punjab – Sawa Lakh se Ek ladaun or my one dish is worth thali full of yours. So, this Punjabi Thali has:

Sarson ka Saag with a thick layer of desi ghee floating on it.

Freshly made Makki ki Roti with a layer of what else, Desi Ghee.

Raddish or Mooli dipped in vinegar or maybe lime juice

A bit of raw onion

Mango Pickle

Chunks of jaggery or Gud to end the meal

Simple thali but the taste would linger on your tongue for a long time to come.

6. Malwa Thali from Madhya Pradesh

Malwa Thali with Paniya & Daal Baafne

This is an unusual, not so well-known Thali from the heart of India. I had it in Mandu, which was once the capital of Malwa. It is also a relatively simple meal, but it demands some time and patience from you to develop a liking for it. Honestly, I did not like its key ingredients Paaniya and Daal Bafna in the first go. Slowly, the taste began to get friendlier with my tongue.

Paaniya is made with corn flour or Makki ka Aata while Bafna is made with Toor Daal. They used to be typically roasted on cow dung in a traditional Chulha or open fire. The dish would be covered with leaves as it cooked. These days they are typically baked in a tandoor or clay oven.

Apart from these two heroes of a Malwa meal, you have daal, rice, seasonal vegetable, kadhi, salad and a sweet.

7. Andhra Thali

Andhra Thali

The Andhra cuisine in my mind stands as the spiciest cuisine of India. A layer of red from the red hot Guntur Chilles always floats on its dishes, especially the sambhar and rasam. A pile of shining white rice comes with bright curries. The things that make an Andhra Thali are

Parripu Podis – Dry lentil-based chutney powders. You can add them to any other items, after mixing it with ghee or Til oil.

Gongura – this is sour leave that you get only in Andhra and hence only in Andhra cuisine. You may find it as part of Dal or as chutney or as part of a side dish. Personally, this is the high point of Andhra meal for me.

Baingan Subzi – Many regions of India have Brinjal as part of their special fair, Andhra is also one of them.

Avakai – An Andhra style mango pickle, true to the cuisine it is spicy.

If you are not used to spices like me, take a big bowl of curd to balance the spice level.

8. Kashmiri Thali

Kashmiri Thali or Wazwan

A vegetarian Kashmiri Thali has to be custom made on order in most of Kashmir. During my Gulmarg visit, I had the opportunity to explore a vegetarian one. The unique elements include:

Nadru or the Lotus stem crisps. They can also come in the form of stuffed Kebabs.

Kashmiri Dum Aaloo – The whole potato cooked in curry is a defining element of Kashmiri cuisine for vegetarians like me.

Haak – lightly sautéed fresh greens that have a tinge of the bitter taste

Walnut Chutney – Walnut comes from Kashmir; you find it everywhere including in the furniture and souvenirs made from walnut wood. In your Kashmiri meal, taste it as tangy walnut chutney.

Kashmiri Roti – Tandoori roti usually infused with spices

Phirni – threadlike noodles cooked in milk with nuts on top is a soothing sweet dish, save some space for it.

Raita with Gheeya or bottle gourd is popular in Kashmir

Kahwah – No matter what you eat in Kashmir, finish it with a cup of saffron infused, nut loaded Kashmiri Kahwah.

9. North Karnataka Thali

This is a Thali that I remember from my Infosys days. This used to be served on a Banana leaf. It also meant you sometimes had to wait in the queue to have it, but it was worth it.

North Karnataka Thali

It is a rather simple meal of freshly made Jowar Rotis and Baingan Subzi. This was the meal. Rice and Sambhar were given but more to complete the meal. A glass of spiced Chhaas went perfectly with the Jowar Roti meal. Pickles, salads and fried papads were served in multiple rounds. A cooked grains vegetable would be there, but it was mostly ignored.

I again had this in Bijapur and in Dharwad at local Khanavallis. The Jowar roti is dry and it goes perfectly with the rich Baingan subzi.

Not too many options, but a tasty wholesome meal.

10. Maharashtra Thali

Typical Maharashtrian Thali

Maharashtra again is a big state. Different variants of Maharashtrian Thali are available in different parts of the state. In a generic thali, apart from Daal, Rice, Roti and seasonal vegetables, you can expect the following

Sabudana Wada comes as a starter for me, I simply love it

Varan Bhat – Maharashtrian version of Khichdi

Amti or the Chana Daal, the Maharashtrian style

Puran Poli – a favorite Maharashtrian mild sweet dish

Shrikhand – I am not too fond of Shrikhand, but don’t that to Maharashtrians 😊. You get it in various flavors including Mango called Amrakhand.

11. Ladakhi Vegetarian Thali

Ladakhi Vegetarian Thali

Ladakh is another region where vegetarian food is not easy to find, but not impossible. In these parts of the world, a vegetarian Thukpa is the staple food for me. It is a noodle soup with few vegetables thrown in, along with lots of garlic. Garlic helps you deal with the mountain sickness at high altitudes. Do read our post on Vegetarian Food in Ladakh.

Others things that add up a vegetarian Ladakhi Thali are:

Vegetable Noodle Soup with boiled grains like a variety of mini chana thrown in with mild spices

Vegetable Momos with Walnut Chutney

Apricot based dessert

Cheese platter, though not traditional is easily available

Gud Gud Chai – Tea made with butter and salt

Chaang – a local fermented drink

12. Karnataka Thali

Karnataka Thali on Banana Leaf

Sit down and wait for a banana leaf to be laid in front of you, that you must wash before you eat. A series of servings will follow, starting with salt, sweet, pickle and Papad. Wait for all the servings to be served and admire the whole menu in front of you on a bright green background.

My favorite part, of course, is the crisp fried papads and bhajjis which are like pakodas or fritters.

Tangy Sambhar with drumsticks is the highlight of this meal. Enjoy it with rice.

13. Lucknow Thali

Thali at Netram Ajay Kumar – Ameenabad, Lucknow

Lucknow is usually known for its street food and Kebabs. The vegetarian in me loved the street food of Lucknow. I love the Bedmi Puri meal. It has stuffed Puris along with Chana, Raita, seasonal vegetable & Chutney. Add a glass of Lassi and you have one of the most satisfying meals.

14. Nepali Thali

Nepali Thali

The food in Nepal is not very different from India. Daal and rice are a staple there too. Seasonal local vegetables are cooked and eaten with the staple.

15. Ashram Thali

I have eaten across Ashrams in India, be in Kanchi Kamkoti Peetham in Kanchipuram or an Ashram in Ayodhya or at Kumbh Mela Bhandaras or at local temples in Goa. No matter which ashram you eat at, the food is more than just food. There is a spirituality in food. It is served with devotion as a prasad or blessing from God, and that’s what makes it special.

Satvik Food at an Indian Ashram

Ashram food is served on a leaf, mostly banana leaf in south India. The food is made without using any Tamasic elements like onion or garlic. The food is simple yet sumptuous, it satisfies you instantly. The cuisine is usually local, made using local seasonal vegetables. Eat it with gratitude.

I think if you want to taste the basic cuisine of different meals from India, you must try some at an Ashram.

The post 15 Best Vegetarian Indian Thali Meals You Must Try appeared first on Inditales.

[asianc1hc12017-blog]

Indian Desserts

Indian cuisine is recognized throughout the World as a sweet cuisine, because almost half of its dishes are either sweets or desserts. Actually, Indian sweets or mithai have made Indian food famous throughout history, and they have been accommodated to European and North American menus. Every Indian sweet has a particular taste and takes a long time to prepare. Sweets are presented during festive occasions and ceremonies. Sweets also signify good omen, happiness and prosperity. In India every happy occasion is marked with the distribution of sweets.

It is well known that Indian cuisine uses a lot of herbs and spices in their food, so it is not uncommon to see unique flavors and fragrances in their desserts.  They likewise incorporate a lot of milk, coconut milk, sugar, and dried fruits into their dishes. Another uncommon ingredient is rice, which is very abundant and widely eaten in all regions. Indian sweets can be divided into two main categories broadly. First category consists of milk-based sweets and the second category consists of flour-based sweets.

It was during 19th century renaissance in Bengal, Calcutta that witnessed the birth of several sweetmeat shops. Bengali sweets are not only famous in India but throughout the world. West Bengal is the undisputed king of sweet production.

Northen India produce a lot of buffalo milk, which is thicker than cow’s milk and forms very good quality mava when boiled and reduced. Therefore, sweets in this region are mainly made of khoya or mava. In the eastern part of India, cow`s milk is very abundant, so a lot of sweets are made of cottage cheese. Western part of India specialises in sweets like Puran poli, modak, Basundi etc. They are generally home made. South Indians use a lot of lentils and vegetables to make sweets and Halwa is a famous sweet eaten in South India.

Rassagolla, is a ball shaped dumpling made of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. It is one of the most popular sweetmeats in India, originated from the Eastern part of the country. Rasagolla was actually created in the temple town of Puri in the eastern state of Orissa, where it has been eaten since medieval times. The best rasagollas in Orissa are from the town of Salepur, near Cuttack . The fine art of making rasagollas was eventually transferred to Kolkata, West Bengal.

Another popular Indian dessert is the Payasam (or Kheer as it is called in Hindi). This dessert has been an essential dish throughout the history of India, being usually found at ceremonies, feasts and celebrations. In Southern India, it is believed that a wedding is not fully blessed if Payasam is not served at the wedding feast.

In the temples of Guruvayoor and Ambalappuzha the best and most popular Payasam dishes are found. In the Ambalappuzha temple, Payasam is served as part of a tradition, based on an ancient legend The legend states that Lord Krishna took the form of an old sage and challenged the king who ruled over that region to a game of chess. If victorious, the sage wanted an amount of rice grains for each square of the chess board, each pile having double the number of grains than the previous pile. Therefore, the first square would have only one grain of rice, the second would have 2 grains and the third would have 4 grains, and so on. The king lost, so he started placing grain piles on each square, starting with only one grain. He soon realized that by the 40th square or so, the entire kingdom`s rice reserve had finished and when he got to the last square he calculated that he would have to pay the sage 18,447,744 trillions of tons of rice, which was not possible for the King to pay back at a time. The sage then revealed his true form, that of Lord Krishna, and said that the king did not have to pay the debt then or at a go but the king would have to serve Payasam free of cost in the temple of Ambalappuzha, to pilgrims. The tradition of freely serving Payasam in Ambalappuzha is still continued.

Another dessert worth mentioning is The Shrikhand from Western India. It is a creamy dessert made out of strained yogurt, from which all water is drained off, leaving the thick yogurt cream. Preparation of this dish is very simple but it takes some time to process yogurt properly.A popular variation of shrikhand in Maharashtra is Amrakhand, which is shrikhand blended with mango pulp.

Listed below are some of the other popular sweets:

Gaajar ka halwa - rich carrot pudding loaded with nuts and dried fruits. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan

Gujia - sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.

Gulab jamun - dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup or honey. It is often served at weddings and birthday parties

Jalebi - Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. It is typically eaten during national holidays, like Independence Day and Republic Day. 

Kaju katli - also known as kaju Katari or kaju barfi, It is a dish made of cashew nut paste mixed with syrup. It is traditionally eaten during Diwali.

Kheer - creamy rice pudding is delicately flavoured with cardamom and full of nuts. It is typically served during a meal or as a dessertKulfi - an ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. It is denser and creamier compared to ice cream. Traditional flavors are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

Phirni - Creamy pudding delicately flavored with cardamom and saffron

Rabri - made with dahi (yogurt), flour, and a combination of bajre ki roti. It is usually eaten at lunch. It may be eaten hot as soup, but it is usually kept overnight. Cumin seeds (zeera), dry fruits, etc., can be used as garnish.

Ras malai - sweet dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit. It has also been described as a “rich cheesecake without a crust”

Shahi Tukda - rich bread pudding with dry fruits, flavored with cardamom.

Sandesh –from fine cheese made from cow's milk kneaded with fine ground sugar or molasses. This is a sweet from West Bengal and Odisha. It comes in two varieties, "Norom Pak" (the softer version) and "Koda Pak" (the harder version).

Sohan papdi - Its main ingredients are sugar, gram flour derived from chick peas, flour, ghee, milk, and cardamom. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture.

Suzi Halva - Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. Sooji halwa is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. It is made on religious occasions as an offering.

  References:

 http://www.swadrestaurant.com/indian-dishes/introduction-to-indian-desserts

http://indianfood.indianetzone.com/1/indian_sweets.htm

https://www.thespruce.com/north-indian-desserts-1957854

https://en.wikipedia.org/wiki/List_of_Indian_sweets_and_desserts

http://list.ly/list/NBM-top-15-indian-sweets-and-desserts

Austin Sun

HC1

[prathamfoods]

Desi Ghee vs Cooking Oil-Which should you cook with?

Desi Ghee vs Cooking Oil-Which should you cook with?

 Growing up, I always noticed how ghee was used in abundance at home, aside from its obvious use in the kitchen; it was massaged onto my skin and hair and was looked at as a natural remedy for sinuses and sore throats. I was made to believe that it was the most delicious thing. Today not much has changed—I have however swapped my grandmother’s jars of homemade ghee to glass bottles from the superstore.

Desi Ghee

Typically, desi ghee is made from cow’s milk and it is continuously churned by heating white butter. The sweet and nutty flavor is not as assertive as other oils. It is interesting to note that the use of ghee dates back to ancient India when cooking oils didn’t even exist. The Vedas view this golden fluid as the ‘first and most essential of all foods’. Bengalis and Gujaratis use it as a garnish for kichdi, while Rajasthanis devour it with dal-baati. Let’s not forget the delicious dollop that is added to Punjabi Halwa—which honestly makes a world of a difference. Ghee has a high melting point, so it doesn’t burn as easily. Hence, this makes the ingredient ideal for Indian cooking, which requires a lot of sautéing.

Natural/ Cooking Oil

On the other hand, is defined as any natural, non-polar chemical substance. In ambient temperatures, it appears to be a viscous liquid. As we know, oil is widely used for cooking, baking, and frying. It is produced in two dominant ways: First, it is extracted from a seed, nut or a fruit. Next, it undergoes refinement to alter the appearance, texture, smell, and taste. In South Asian and Middle Eastern countries, a meal without ‘ghee’ is considered to be incomplete, whereas the same meal is rendered to be tasteless if not cooked in oil and spices. The bottom line is that both ghee and oil are used to enhance the flavor of a given dish.

Ghee is regarded as the ‘ideal cooking oil’ because of its many healing properties. Its light flavor aids in digestions and improves absorption. Additionally, it strengthens our memory, brain, nervous and immune system. Furthermore, ghee lubricates joints and connective tissues, allowing us more flexibility. Overall, it helps to stimulate a healthy flow of fluids throughout the body.

Alternatively, oil feels heavy to the stomach and the use of bad oil can cause indigestions and clogged arteries, amongst other problems. That being said, oil does have certain benefits—it consists of the essential trans fats that are necessary for our body and brain to function properly. Coconut oil and olive oil are commonly used to control weight.

Thus, oil and ghee are fairly delicate and healthy fats in their own respect. It is their use, in moderate amounts that makes all the difference. To order ghee online logon to pratham foods

Below is a cohesive comparison between oil and ghee that highlight all the benefits and major differences.

 Oil

Ghee

Definition

It is defined as any  neutral, nonpolar chemical substance, which is a viscous liquid at ambient ��temperatures.

It is defined as a  type of butter that has been clarified by boiling to the point of separation  of the oil from the butter.

Made from

It is made from  animal, plant or synthetic fat.

It is made from the  milk of animals.

Consists of

It contains:

  Mono-saturated       fats

  Poly-saturated       fats and

  Trans fat

 It contains:

  High anti-oxidants

  Vitamins A, D K, and E.

 Burn

It burns easily as  compared to ghee.

It does not burn  easily as compared to oil.

Stability

It has a low stability  as compared to ghee.

It has high stability  as compared to oil.

Shell life

It has a low shelf  life, cannot be stored for long.

It has a high shelf  life and can be stored for long.

[lostbandar]

History of Delhi is a story of Muslim Sultans with whom came the culture which resides in the houses even today. This story is of the Sufi saint whose shrines still light up our lives. Persian traders who with them brought the technique of Zari also left their language in the Bazaars of Delhi. And the British officers who taught us their etiquettes 1739 Nadir Shah looted and devastated Delhi, for months the streets were filled with tears and blood, but one thing that even he was not able to take was the taste of Delhi.

  My parents were born in undivided India and were the lucky ones who survived the massacre at partition. My grandmother used to tell me about how each evening people would gather around a large Tandoor to make Rotis taking turns. Very few original Delhiites remain, and this city became the city of refugees. I’ve been born and brought up in Delhi, like many I was oblivious to the various layers this city has, and all the monuments were ruins which looked all the same. As my love for the town grew I became a travel professional taking people along to unravel each layer.

Geographical Relevance 

Today the population of Delhi is around 20 million and as the name suggests is the heart of India. If you look at our map, we’ve a 5000 km of coastline. Water protected us, so all the invasions happened from north-west of our country. Coming from Kabul – Lahore – Punjab you naturally entered the Gangetic planes. This made Delhi geographically relevant. Fertile, safe and a perfect stronghold for thousands of soldiers. On these very passages of conquest, the great exchange of religion culture and cuisine took place over a period of 1500 years. In the northern region, we have more varieties of grains and beyond central India, we consume more rice due to the hot and humid climate.

The modern city of Delhi is built over seven layers of various dynasty’s from the 12th century till the 20th. Food of Delhi was the food of Chauhans- Rajputs – Jats – Gurjars, then came the Sultanate period which lasted from 1192 till 1526, Turko Afghan food came to Delhi – bringing Tandoors, Sherbets and Pan. And then with the Mughals who rules us for more than 300 years came the Persian influence, and so came various traders and their eating habits. In other words, the Age of plenty has never ended here as it was the capital for more than 1000 years. That meant that the best of the best from around the world would be available in Delhi.

IBN E Batuta one of the worlds greatest traveller came to India in the 1330s during the Tughlaq dynasty. He noted that due to various attacks on Delhi people started storing rice in walls. When he saw them taking the rice out from walls they had turned dark in colour and tasted better. Along with its various meat preparations and birds like Grey Partridge(titar and bater) were being cooked too.

    STORY OF SHAHJAHANABAD –

Today the true essence of Delhi lies within Old Delhi – Shahjahanabad. The 17th century – Old Delhi is what authentic Delhi is and rest I would say is all around it. Walls of Old Delhi are not walls but curtains – behind which you find the delicately made food with love. The day here did not start until you heard the morning Azaan and the streets around Jama Masjid were Filled with smells of nihari.

Being inaugurated in 1640 this city was built by the same person who commissioned the construction of Taj and at the same time. When the city was being constructed the personal physician of Shahjahan went up to him and told him that each person in this city is going to have an upset stomach as the Yamuna water is not drinkable. When asked for a solution he advised to add spices in food and to balance the effect of spice they should add clarified butter. So for Non-Vegetarians, they added spices and Ghee to all meat dishes, and for Vegetarians they made Chat which is both spicy tangy. And this what makes the street food of Delhi popular all over the country. In the Bazaars of old Delhi which have become a wholesale market, shopping and street food go hand in hand.

As you are looking at jewellery in the narrow lanes of Maliwara near Chandni Chowk the shop owner would order his boys to get Kachori from Jung Bahadur, Bhalle from Natraj and Mattra kulcha from Kinari.  It is this experience which brings you back again and again.

Another Farman(Order) given by Shahjahan was that the women of the fort will not go out to shop, the shops come to them. So along your carpets and spices came a movable feast which continues to be the pride of old Delhi residents. Khomche wale- the concept of a moveable feast is something unique to the lifestyle of a Delhiite. The person comes once a day – Makes things fresh and with such care that people change their plans to be around when its time for him to come.

Daulat Ki Chat

  Paranthey Wali Gully

Well after the Mutiny in 1857 against East India Company which started in Meerut and ended in Delhi was over and we were now under the Queen. A family from madMadhya Pradesh (central India) decided to move to Old Delhi. Continuing the tradition of old delhi he started deep frying his paranthas in Ghee (clarified butter) and have been serving them to the revolutionaries, the first prime minister and to film stars since 1875.

Sweets of Delhi – Once in Delhi two rich merchants Mir Sahab and Lalajee were discussing food. Mir Sahab said “Maas Bina Ghaas Rasoi” if there is no meat in a meal it’s like eating grass  – well the reply he got was that “Khand bina sab rand rasoi” without sweets there can be no food … Some people can’t do without korma and kebabs, and some can’t do without Sweets.

The Holy Cow gives us the most important ingredient – Milk used to make most of the sweets made in Delhi. Till the Portuguese arrived in India there was no concept of Cottage Cheese or a Rasgulla. If milk curdled it was considered as inauspicious. We love dessert so much that one shop is named after it – Hazari Lal Jain Khurchan waley. Khurchan is a dessert which is prepared by reducing milk on slow heat till only a layer is left in the container. Six such layers topped with pistachio makes Khurchan one of the specialities of Delhi

Just like the serpentine lanes of old Delhi, we get dessert over here called the Jalebi, which has Arab origins where it used to be called as Zalebia. Made from Besan and maida it is deep-fried in Ghee and then dipped in a sugar syrup which has saffron in it. It will not be wrong to say that the sugar syrup which drips from jalebi probably united the whole country.

Khansamas(Chefs) from the kitchens of Red Fort

In 1658 when Aurangzeb imprisoned his father and left for Deccan the Red Fort in Delhi came under the control of his loving sister Roshanara Begum. Every evening the rich ladies, nobles and Amirs of the city and from Haram would arrive in the Khas Mahal for a splendid feast. They would be welcomed with Paan, Sherbet and attar sprayed on them. As they got settled and welcomed Roshnara begum by bowing down in respect the feast would start. Some 200 hundred dishes prepared by 200 chefs made from materials procured from around the world would be served.

Few of the people who stayed back started eateries like Karim’s in Old Delhi. One of the popular dishes apart from other delicacies is Mutton Ishtew, an Anglo Indian dish made in the kitchens David Ochterlony the first resident of Delhi. He had 13 wives, dressed like Mughals and conducted lavish parties each evening. His cook made this dish (meat 1 Kg – 400 gm Onion – 1kg Tomato – 1kg Curd – Whole Ginger & Garlic – ghee ). Mutton stew or other meat dishes in Delhi are eaten with Khamere Roti. Khameer means yeast- Yeasting goes back to 2000 BC, ie 4000 years ago in Egypt, and it reached India in the 13th century in India with Central Asian people. various types of  breads are prepared with this process like Dessert Rotis – Bakharkhani – Sheermal – Kulcha

Khari Baoili one of Asia’s biggest spice market was set up in 1551 by Sher Shah Suri near the prominent Lahori Gate of Shahjahanabad. Stores here have been running for around 11 generations and being on the trade route – Ingredients like gum- Silver /gold foil – long pepper etc were available to serve Dilli walas. The first references of dates can be traced to almost 3000 years ago from excavation done in the Old Fort area of Delhi, and with it traces of the use of grains like Wheat, Jawar – barley – Meats –  a Beer called Fukka and a Wine called Sura.

Nizammudin Dargah

  “Kabhi Iss jagah se Guzar ke toh dekho                                                                                     badi raunque hai fakiro ke dere”

Sufism in Delhi A Sufi is considered as a pure soul, and it is believed that if you have your grave built near a Sufi dargah you would be allowed into the heavens with the blessings of The Sufi. It has been an age-old tradition to give free food and help the poor or travellers coming to the city. It is said that at the Dargah of Hazrat Nizamuddin Auliya in the times of Sultan Allaudin Khilji, everything that was collected was distributed every third day. Langar which ran 24 hrs ran all through the year was food cooked in large quantities for the purpose of charity. The lanes leading up to the Dargah are filled with places selling Nahari and Kebabs.

  Bengali Food

In 1911 when the British shifted the capital from Calcutta to Delhi few businessmen and traders shifted their base, and later when East Pakistan was converted to Bangladesh in 1960’s a large number of refugees came to Delhi. One such very affluent colonies today was a place allotted to refugees.  Chittaranjan Park is a piece of Bengal where you get Kolkatta style rolls and the best of Bengali sweets among other things.

Jhal Muri

Bengali Sweets

Rolls

  My relation with Delhi has been like a traditional  Indian arranged marriage, this meeting was arranged by my parents, and now I can’t imagine living without the other. I have fallen in love with the Tehzeeb of Delhi. So be our guest and as you remove the curtains before you enter within, you’ll find people, sights, sounds and smells all welcoming you with warm hearts and delicious food.

Old Delhi Havelis and Food Walk

  Age of Plenty- History of Delhi through its Food History of Delhi is a story of Muslim Sultans with whom came the culture which resides in the houses even today.

[roybikash-blog]

Buy Baidyanath Premium Cow Ghee – 100% Pure Brown Ghee, sound and nutritious for the whole family. For internet shopping visit Baidyanath site.

[shagunsweets]

Shagun Sweets- Surprise your taste buds at a Sweet shop

Indian sweets are the symbol of happiness. We love to have and share sweets at every big or small celebration. If you are from Delhi and craving delicious sweets then you are reading the right blog post. We will discuss the best sweet shop in Delhi named Shagun Sweets. They are known as the best sweet shop Gulab Jamun in Delhi where you can have a variety of delicious sweets at very affordable prices.

About Shagun Sweets

Shagun Sweets is a leading sweet shop that is known for offering delightful sweets in Delhi. If you are craving delicious sweets and want to have the best variety of Indian traditional sweets on your plate then you must visit Shagun Sweets. They prepare their sweets with love and care to ensure the safety and trust of their customers. Shagun Sweets is the famous hangout place in Delhi where you can come with your family and Friends and can treat yourself to delicious sweets and spicy snacks. they use high-quality ingredients and pure desi ghee to prepare their sweets with their original taste.

Variety of sweets on your plate

Whether you are craving Gajar ka Halwa or Gulab Jamun, Shagun Sweets have the best variety of sweets to serve on your plate. If you love to have barfi then they offer Chocolate Barfi, Moong Barfi, Doda Barfi, Cow Milk Barfi, Fruit cake, Kesar Barfi, Nariyal Barfi, Plain Pista Barfi, Anjeer barfi, Khoya Barfi, and other delectable variety of sweets. You can also visit Shagun Sweets for Delicious and mouth-melting Jalebi and Imarti. In Bengali Sweets, they offer Chum Chum, RajBhog, Rasmalai, Rabri, Rashbhari, Rasgulla, Gulab Jamun, Blaushahi, Kalakand and many more.

 The other variety offered by Shagun Sweets includes Boondi Laddoo, Besan Laddoo, Atta Laddos, Motichoor Laddos, Malai Barfi, Gujiya, Battisa, Petha Sweets, Maida Sweets, pure desi ghee sweets and many more. If you want to have delicious snacks then Shagun Sweets offers Aloo Samosa, Kachori, Daal kachori, Veg Patties, Dhokla, Fried Dhokla, Khandbi, Paneer Samosa, Paneer patties, and various types of Namkeens and Matri.

  The Last words

If you are looking for the best Gajar ka Halwa Shop in Delhi, Shagun Sweets is a leading sweet shop that is known for offering delightful sweets in Delhi. If you are craving delicious sweets and want to have the best variety of Indian traditional sweets on your plate then you must visit Shagun Sweets. They prepare their sweets with love and care to ensure the safety and trust of their customers.

[foodreceipe]

Top 10 foods to try when in India

The Insider Story - Feb 09, 2017

India consists of 28 states and seven union territories. However, that is not what sets it apart from the other countries of the world. India is a nation that is so vibrant and diverse and every state exhibits a different culture, tradition, a way of life, language and cuisine.

So, whether you are spending a few days up north in Kashmir or vacationing down south to Kerala, you will witness striking dissimilarities in the kind of foods people savor. This is what makes India one of the much-loved countries by gourmet foodies the world over. To give you a better insight into the food scene of the nation, below is a listing of a few Indian states and their special dishes, so that when you are in the country next, you can focus on trying out the best local cuisines!

1. Punjab

Makke ki roti and sarson da saag. [Photo Source: Pinterest]

This northern state is especially popular for its amazing local cuisine that is relished throughout the country. Try the makke ki roti and sarson da saag, which is a popular combination of a Punjabi flat-bread and gravy made of mustard leaves and spices. Also, the popular chhola-bhatura, rajma-chawal, amritsari machhli (fish) and lassi (sweetened buttermilk) find their roots in this region.

2. Gujarat

Dhokla [Photo Source: Pinterest]

Traditional Gujarati food is adored for its distinctive flavor that maintains an interesting balance between spices and sweetness. Try the dhokla, which is a well-known snack or breakfast item that is both healthy and delicious. Other popular delicacies include the thepla (flat-bread made of fresh fenugreek leaves and flour), khandvi, dhansak and Gujarati kadhi.

3. Maharashtra

Vada Pav [Photo Source: Pinterest]

Maharashtrian cuisine covers a range of dishes that go from being too mild to very zesty. Throughout the state, you can find amazing restaurants serving typical local food. The most cherished is the vada pav, which is a potato fritter stuffed between bread buns, served with piquant chutney and green chilies. Other prominent dishes from this region include, pav-bhaji, shrikhand, thalipeeth, puran poli and modak.

4. Bihar

Litti Chokha [Photo Source: Pinterest]

People don’t know enough about the typical cuisine of Bihar even though it is excessively rich in taste and austere in the way it is prepared. The most admired delicacy of the state is litti and chokha, which consists of roasted wheat balls stuffed with a special filling and mashed potatoes with distinct flavors. Also worth trying are the sattu parathas, jhal murhi, khaja and tilkut.

5. Rajasthan

Dal Baati [Photo Source: Pinterest]

This state is not only illustrious because of its vast deserts, beautiful palaces, and vibrant history—it is also famed for the scrumptious indigenous cuisine. The region presents a variety of delicacies when it comes to food. One of the most appetizing dishes is daal-baati, which consists of hard balls made of wheat flour and additives fried in ghee, and a special daal made of different types of pulses. It is usually served with churma, a sweet dish prepared by crushing baatis and adding ghee and sugar. Also try the pyaaz kachori, malai ghewar, gatte ki sabzi and kalakand.

6. West Bengal

Doi Machh [Photo Source: Pinterest]

Bengal is just the right state for those who have a sweet tooth or those who love fish. That might be a strange combination—and yet in India, you will find famous Bengali sweets and Bengali restaurants serving the traditional cuisine in almost every city you visit. One popular dish is the doi machh, which is Bengali fish curry with rice. Other well-known delicacies include the sandesh, daab jhingri (a special mustard prawn curry), rasgulla and mishti doi.

7. Sikkim

Phagshapa [Photo Source: Pinterest]

The cuisine of this state is influenced by the northeastern part of India and Nepal along with a high Nepalese population. One of the must-try delicacies in Sikkim is the phagshapa, made of strips of dried pork fat cooked with turnips, radishes, and chilies. Also, momos, thukpa, gundruk and sael roti are quite popular in this region.

8. Andhra Pradesh

Hyderabadi Biryani [Photo Source: Pinterest]

This is the state that has given the world one of its most savored dishes: biryani. Andhra Pradesh deserves a visit, especially for the authentic Hyderabadi biryani. Biryani is made of layered rice which is cooked with any type of meat, chicken or a combination of vegetables. Other popular food options in the state to take in are mirchi salan, ghongura pickle and korikoora.

9. Jammu and Kashmir

Kalaadi cheese [Photo Source: Pinterest]

The northernmost state of India brings forth one of the most delicious cuisines to be found anywhere in the country. The rogan josh, dum aloo, yakhni, haak saag, gustaba and tabak maaz are some of the well-liked dishes served in this region. One incredible delicacy to taste is the kalaadi cheese, which is a traditional local hill cheese (usually made from cow’s milk) native to this land.

10. Tamil Nadu

Masala Dosa [Photo Source: Pinterest]

The taste of India cannot be complete without a mention of the dosa and idli. This state is the origin of the most famous South Indian cuisine that is eaten around the world. There are a variety of dosas available around the region—but the most popular is the masala dosa, in which a fermented crepe made of rice batter is filled with potatoes and served with sambhar and coconut chutney. Also, one must try the idlis, appam, rasam, chettinad chicken and pongal when in this state.

June 5, 2015

http://www.india.com/food-2/10-indian-states-and-their-special-dishes-409095/

http://theinsiderstory.com/top-10-foods-try-india/

[ajmaurya]

It is esteemed as the most various and a standout amongst the most prevalent cooking styles on the planet. Assorted variety in sustenance is nearly in guide extent to the decent variety in the dialect, traditions and societies in this nation. Indian dishes can be separated into four primary parts: Northern, Southern, Western and Eastern. Most Indian sustenance things have been roused by Vedic, Jain and Buddhist convictions. A few dishes were additionally presented by remote trespassers, rulers and dealers.

Indian cooking mirrors a 8,000-year history of different gatherings and societies interfacing with the subcontinent, prompting decent variety of flavors and territorial foods found in cutting edge India. Afterward, exchange with British and Portuguese impact added to the officially assorted Indian cuisine.

Antiquity

Early eating regimen in India for the most part comprised of vegetables, vegetables, natural products, grains, dairy items, and nectar. Staple nourishments eaten today incorporate an assortment of lentils (dal), entire wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been developed in the Indian subcontinent since 6200 BCE.Over time, sections of the populace grasped vegetarianism amid Śramaṇa movement while an evenhanded atmosphere allowed an assortment of natural products, vegetables, and grains to be developed consistently. A sustenance grouping framework that classified any thing as saatvic, raajsic, or taamsic created in Yoga tradition.The Bhagavad Gita forbids certain dietary practices .Consumption of hamburger is forbidden, because of cows being viewed as holy in Hinduism.Beef is for the most part not eaten by Hindus in India aside from Kerala and the north east.

Medieval times to the sixteenth centuries

Amid the Middle Ages, a few Indian lines were prevalent, including the Gupta line. Making a trip to India amid this time presented new cooking techniques and items to the district, including tea. India was later attacked by tribes from Central Asian societies, which prompted the development of Mughlai food, a blend of Indian and Central Asian cooking. Trademarks incorporate seasonings, for example, saffron.

Dried beans incorporate mung beans, lentils, or chickpeas into Indian dishes, or serve them as a side (possibly in a traditional dal stew).Cardamom,An herb with medicinal properties, cardamom is used in sweets, chai tea, curries, and rice dishes.Chili peppers,Indian cuisine’s reputation for spiciness comes largely from chili peppers. The type of chili used depends on the recipe or the chef, and it can show up in paste, powder, or fresh form.Cinnamon, The sweet spice is used more commonly in savory dishes.Coriander, Both the seeds and the leaves of coriander are put to good use in Indian cooking—frequently as a spice in curries and as a garnish on dal. Cumin, A regular in Indian curries, this strong spice adds a bit of warmth and earthiness to recipes.

Garam masala, This blend of spices can contain everything from dried chili peppers to coriander to mustard seed to garlic. It’s typically added to a dish late in the prep so that the fragrance lingers.Ginger, An integral spice in curries, ginger is also used in vegetable dishes and adds flavor to tea and coffee drinks. To prolong the life of fresh ginger, wrap it tightly and store in the refrigerator or freezer.Mustard seed, Indian cooks use a very small, very dark version of the whole seed that has a slight smell similar to curry.Onion and garlic, Considered the “wet seasonings” of Indian cuisine, onions and garlic are used in a wide variety of dishes.Turmeric, This intensely yellow spice is used in many Indian dishes and is considered to be an antiseptic both inside and outside the body.

Variety of food in Indian cuisine

Bengali Food

Bengali cooking is refreshing for its astounding utilization of panchphoron, a term used to allude to the five fundamental flavors, in particular mustard, fenugreek seed, cumin seed, aniseed, and dark cumin seed. The claim to fame of Bengali sustenance lies in the ideal mix of sweet and hot flavors.

Gujarati Food

The customary Gujarati nourishment is principally vegan and has a high healthful esteem. The run of the mill Gujarati thali comprises of differed sorts of lip smacking dishes. Gujarati food has such a great amount to offer and each dish has a completely extraordinary cooking style.

Kashmiri Food

Kashmiri nourishment that we have today in the eateries has developed throughout the years. Exceedingly affected by the conventional nourishment of the Kashmiri intellectuals, it has now taken a portion of the highlights of the cooking style received in Central Asia, Persia and Afghanistan.

Mughlai Cuisine

Mughlai food is a standout amongst the most well known cooking styles, whose birthplace can be followed back to the seasons of Mughal Empire. Mughlai cooking comprises of the dishes that were set up in the kitchens of the regal Mughal Emperors. Indian food is transcendently affected by the cooking style working on amid the Mughal period.

Punjabi Food

The cooking of Punjab has a huge assortment of mouth-watering veggie lover and also non vegan dishes. The flavor content extents from insignificant to lovely to high. Punjabi nourishment is generally savored by individuals of all groups. In Punjab, home cooking contrasts from the eatery cooking style.

Rajasthani Food

The cooking of Rajasthan is essentially vegan and offers an awesome assortment of delicious dishes. The flavor content is very high in contrast with other Indian cooking styles, yet the sustenance is totally delightful. Rajasthanis utilize ghee for cooking the greater part of the dishes. Rajasthani sustenance is notable for its fiery curries and heavenly desserts.

South Indian Cuisine

The food of South India is known for its light, low calorie tempting dishes. The customary nourishment of South India is fundamentally rice based. The cooking is well known for its awesome blending of rice and lentils to plan yummy lip smacking dosas, vadas, idlis and uttapams.

Beverages

Aam panna – made from raw mango.Ganne ka ras or sugarcane juice. Buttermilk – chhachh in North India, mor in Tamil, majjiga in Telugu, and taak in Marathi. Falooda – a cold and sweet beverage containing many ingredients, such as rose syrup, vermicelli, basil seeds, tapioca pearls, and pieces of gelatin mixed with kulfi, milk or water. Haldi doodh or hot turmeric milk. Lassi – a popular, traditional, yogurt-based drink from India. It is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi (a.k.a., “salted lassi”, or simply “lassi”) is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. Salted mint lassi is highly favoured in Bangladesh.

Cashew apples being squashed in Chorao, Goa, to be utilized as a part of the arrangement of feni. Handia is a rice brew regularly made by the indigenous individuals in Bihar, Jharkhand, Odisha, Madhya Pradesh and Chhattisgarh. Desi daru is India’s one of least expensive plant made mixed drinks. Apo – conventional drink from Arunachal Pradesh produced using matured rice.Bangla – a mixed drink produced using starch and sold in West Bengal. There are government authorized counters to offer this drink. This is a refined nation alcohol.Bhang lassi – an inebriating drink arranged from the leaves and blossoms (buds) of the female cannabis plant, devoured as a refreshment in the Indian subcontinent.Bitchi – a refreshment devoured for the most part by Garo tribals.Chhaang or Tongba – drink from Sikkim produced using grain millet.Cholai Chuak – a drink from Tripura produced using rice, jackfruit and pineapple.Feni – mainstream in Goa. Gudamaba – a customary drink from Hyderabad blended from sugar stick. It used to be delivered from methane and different chemicals until the point when the legislature restricted it. Kaid Um – refreshment in Meghalaya, devoured generally by Khasi and Jaintia tribes.Kallu – palm wine from Kerala. Kodo ko jaanr – otherwise called chyang, arranged from finger millet. Laopani – produced using aged rice; prevalent in Assam. Lugdi – produced using rice.Mahua – produced using mahua blossoms, Central India. Mandia pej – produced using ragi powder and stale water from bubbled rice, well known in Odissa. Manri – produced using aged rice, prevalent in Mithila. Sekmai – from the province of Manipur; produced using sticky rice. Sunda Kanji – produced using maturing rice that is covered in earthen or mud pots secured with material, sold in Tamil Nadu.Flavor/Tadi/Kallu (palm wine). Zawlaidi – prominent in Mizoram arranged from rice, millet and maize. Zutho – from Nagaland

Sweets

Gulab Jamun ,The good old delight made with khoya, fried golden and finally dipped in saffron induced sugar syrup.

Gajar Ka Halwa,Warm your winter with this recipe that is sure to delight even the pickiest of dessert eaters! Halwa made Pakistani style with grated carrot, condensed milk, nuts and golden varq.

Sandesh,A melt-in-the-mouth dessert! Bengal’s super hit sweet, made with cottage cheese, cardamom and saffron. One of the easiest way to please the sweet tooth!

Modak,Sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. Steamed to perfection. A famous Indian dessert prepared during the festival of Ganesh Chaturthi.

Aam Shrikhand ,A Gujarati favorite made with hung curd. Few ingredients, great flavors! In this recipe mildly sweetened yogurt is studded with mango pieces and served with a zesty mango salad.

Payasam,The South Indian version of kheer is known as payasam. Deliciously creamy, rice and milk pudding with cashews and raisins.

Kaju ki Barfi,This one’s a childhood favorite with many! Barfi made with cashew nuts and milk, topped with silver varq. Usually exchanged as a sweet gift on special occasions.

Shahi Tukda,The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh. The recipe of Shahi Tukda is believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.

Phirni,Another variety of a milk pudding prepared during festive occasions especially Eid and Ramzan. Best served in ‘mitti ke kasore’ or mud pots.

 Kulfi,A popular frozen dessert that is sinfully rich, dense and creamy. A twist to the traditional recipe, this one is flavored with mango.

Health & Indian cuisine

Typical components of an Indian diet:

High in a wide variety of vegetables and fruit, such as spinach, aubergine and mango

High in a variety of spices and herbs, such as ginger and coriander

Low in saturated fat

Widely vegetarian

High in fibre

Chickpeas, for instance, which are regularly utilized as a part of vegan curries, are an extraordinary wellspring of fiber, zinc, folate and protein, which makes them a sound factor in a veggie lover Indian eating regimen. Spinach and tomatoes, which are generally utilized as a part of Indian food, are likewise known superfoods, containing abnormal amounts of cancer prevention agents, vitamins and minerals.

In like manner, numerous Indian sauces and backups are vegetable based, for example, Sag aloo (spinach) and Gobhi Aloo (cauliflower with potatoes) settling on them a solid decision as the greater part don’t utilize cream or cheddar.

The minty yogurt plunge raita, produced using characteristic yogurt, cucumber and mint, is a wellspring of calcium and is a low fat contrasting option to sauces, for example, mayonnaise. Characteristic yogurt is likewise frequently used to shape curry sauces rather than cream or coconut drain.

Garlic includes enormously in Indian cooking, which is said to be useful for the heart, as do chillies, which are useful for the safe framework and digestion.

Indian dishes frequently utilize vegetable, sesame and nut oil as opposed to spread, which keeps them bring down in soaked fat.

At long last, as Indian dishes have such an affecting taste regularly only a little segment can fulfill taste buds, helping you to devour less calories. An Indian eating regimen’s assortment and dynamic quality keeps it fascinating, which is a solid part to any food as assortment can avert fatigue and indulging.

    “A vegetable curry with dal is a great choice in an Indian cuisine”

    Indian cuisine:Unity in diversity It is esteemed as the most various and a standout amongst the most prevalent cooking styles on the planet.

[shagunsweets]

Best sweet shop for Indian Sweets in Delhi

Indian sweets can make everyone happy but only when it is from any reputable and trustworthy sweets shop. There are various sweet shops in Delhi but only a few are worth spending your money on and order sweets to satisfy your sweets craving. If you are looking for the best Indian Sweets shops near me in Delhi, this blog is specially written for you. In this blog, we will discuss the Special variety of Shagun Sweets.

Shagun Sweets is the best sweet shop in Delhi that is known for offering a great variety of sweets. Just not only sweets, but they also serve tasty snacks for morning and evening cravings. The Winter season is the best season to have mouth-watering sweets such as Gajar ka Halwa, Moong dal ka Halwa, Pineapple halwa, etc, You can visit Shagun Sweets anytime and have your favorite sweets at very reasonable prices.

A special variety of Indian Sweets

Shagun sweets are the best sweets to have delicious sweets and satisfy your winter craving in Delhi. They are known for offering an extensive variety of winter sweets such as Gulab Jamun, Kesar milk, Gajar ka Halwa, Moong dal ka halwa, Til special sweets, various types of Burfis, and many more. Shagun Sweets are known for offering the best desi ghee sweets in the town such as Balushahi, Battisa, Kesar Gujiya, Malpuya, Chappan Bhog Prasad, Imarti, Jalebi, Chanderkla, Pinni, Paneer jalebi, and many more. All the sweets are made up of pure desi ghee, high-quality dry fruits, and milk. They also take all the hygiene precautions to ensure the safety of their clients. If you are craving sweets in Delhi, Visit Shagun Sweets and order your favorite sweets.

Treasure of sweets

Shagun Sweets is known for having a treasure of delicious sweets in their shop. In Burfis, they offer Shahi cake, Khajoor Burfi, Cow Milk Burfi, Kaju Bite, Nariyal Burfi, Kesar Burfi, Pista Plain Burfi, Jammu Choco burfi, Moong Burfi, Horlicks Burfi, Bikaneri Burfi, Badam bite, and many more. In Bengali Sweets, they offer Rasbhari, Chenna Toast, Pakija, Rasgulla, Spounji Rasbhari, Rajbhog, Kadambari, ChumChum, and many more. In Kaju Special variety, they offer, Kaju Burfi, Kaju sev, Kaju kulfi, Kaju Kalash, Kaju Gulab, Kaju samosa, Kaju Fancy, Kaju Kesar Burfi, and many more.

You also try their tasty spicy snacks such as Samosa, kachori, Namkeen, Veg patties, and many more.

The Shagun Sweets

Shagun Sweets is one of the best famous sweet shops in Delhi that is known for offering a great variety of sweets. Just not only sweets, but they also serve tasty snacks for morning and evening cravings.

[prathamfoods]

Desi Ghee vs Cooking Oil-Which should you cook with?

Desi Ghee vs Cooking Oil-Which should you cook with?

 Growing up, I always noticed how ghee was used in abundance at home, aside from its obvious use in the kitchen; it was massaged onto my skin and hair and was looked at as a natural remedy for sinuses and sore throats. I was made to believe that it was the most delicious thing. Today not much has changed—I have however swapped my grandmother’s jars of homemade ghee to glass bottles from the superstore.

Desi Ghee

Typically, desi ghee is made from cow’s milk and it is continuously churned by heating white butter. The sweet and nutty flavor is not as assertive as other oils. It is interesting to note that the use of ghee dates back to ancient India when cooking oils didn’t even exist. The Vedas view this golden fluid as the ‘first and most essential of all foods’. Bengalis and Gujaratis use it as a garnish for kichdi, while Rajasthanis devour it with dal-baati. Let’s not forget the delicious dollop that is added to Punjabi Halwa—which honestly makes a world of a difference. Ghee has a high melting point, so it doesn’t burn as easily. Hence, this makes the ingredient ideal for Indian cooking, which requires a lot of sautéing.

Natural/ Cooking Oil

On the other hand, is defined as any natural, non-polar chemical substance. In ambient temperatures, it appears to be a viscous liquid. As we know, oil is widely used for cooking, baking, and frying. It is produced in two dominant ways: First, it is extracted from a seed, nut or a fruit. Next, it undergoes refinement to alter the appearance, texture, smell, and taste. In South Asian and Middle Eastern countries, a meal without ‘ghee’ is considered to be incomplete, whereas the same meal is rendered to be tasteless if not cooked in oil and spices. The bottom line is that both ghee and oil are used to enhance the flavor of a given dish.

Ghee is regarded as the ‘ideal cooking oil’ because of its many healing properties. Its light flavor aids in digestions and improves absorption. Additionally, it strengthens our memory, brain, nervous and immune system. Furthermore, ghee lubricates joints and connective tissues, allowing us more flexibility. Overall, it helps to stimulate a healthy flow of fluids throughout the body.

Alternatively, oil feels heavy to the stomach and the use of bad oil can cause indigestions and clogged arteries, amongst other problems. That being said, oil does have certain benefits—it consists of the essential trans fats that are necessary for our body and brain to function properly. Coconut oil and olive oil are commonly used to control weight.

Thus, oil and ghee are fairly delicate and healthy fats in their own respect. It is their use, in moderate amounts that makes all the difference. To order ghee online logon to www.prathamfoods.com

Below is a cohesive comparison between oil and ghee that highlight all the benefits and major differences.

 Oil

Ghee

Definition

It is defined as any  neutral, nonpolar chemical substance, which is a viscous liquid at ambient  temperatures.

It is defined as a  type of butter that has been clarified by boiling to the point of separation  of the oil from the butter.

Made from

It is made from  animal, plant or synthetic fat.

It is made from the  milk of animals.

Consists of

It contains:

  Mono-saturated       fats

  Poly-saturated       fats and

  Trans fat

 It contains:

  High anti-oxidants

  Vitamins A, D K, and E.

 Burn

It burns easily as  compared to ghee.

It does not burn  easily as compared to oil.

Stability

It has a low stability  as compared to ghee.

It has high stability  as compared to oil.

Shell life

It has a low shelf  life, cannot be stored for long.

It has a high shelf  life and can be stored for long.