Feb 10, 2013

Welcome !!

Indian Food Platter

Food is the center of our gatherings with family and friends ,as we share our thoughts and enjoy.Sitting down to a relaxed meal together is nourishing in every way.

Traditional Indian daily food consists of a balanced diet of Steamed Rice or Roti with vegetables, dal (lentils), yogurt(curds) etc. Food is prepared with a combination and creative use of spices and flavors making it delectable.There is a variety of dishes to choose that is prepared and eaten at Breakfast (Nashta / Thindi ),Lunch,Snacks or Dinner time.The preparation method and style is different in each region in India thus having its own rich and diverse flavor and taste.Hence the same vegetable might taste differently in different regions due to varied cooking style and spices adapted by each region.
  • Rice
     is eaten as the main course in any Indian meal.Each region has its own way of enjoying rice.Rice can be cooked and blended with various vegetables and spices  in form of Pulao,Biryani,Besibele Bhath or can be simply seasoned like Jeera Rice, Chitranna etc Cooked white rice is eaten with various Indian curries as well .Rice is normally eaten hot.
  • Rotis/ Indian Breads
    -Again a main food course enjoyed with a side dish.It comes in varied forms.Chapati is part of our diet in most of our houses.This is primarily made with whole wheat flour aka Atta.The most common one is Chapati and the favorite is Poori -deep fried fluffy whole wheat bread .In South India,it is also made from rice flour,ragi flour known as Akki Rotti or Ragi Rotti resp.The North Indian breads are in form of Aloo Parathas/Naan/Kulcha/Roomali Roti layered form made from Maida flour (all purpose flour).
    Check out the Parathas and South Indian Rottis at - 
  • Indian Curries
    -These are categorized with different names with or without vegetables-from Tadka Dal to Sambar all are various kinds of curries using lentils (toor dal(pigeon pea),urad dal(blackgram) moong dal  (moong bean) split or whole) that are eaten with rice or chapati. Various spices are used both in whole and ground forms,roasted or raw depending on style of cooking thus making it Hot n Spicy. Spices is mixed while cooking with pulses,lentils and vegetables.The South Indian variety  is in form of Sambhar/Rasam,Saaru,MajjigeHuli, roasted spices are blended with or without coconut. In North Indian variety, the gravy - spices are normally blended with ginger garlic paste, onion tomato mix and enjoyed with Indian Breads. Also the gravy is made with different sauces, different textures, flavors and ingredients. The curries are either tomato based, cream based, or with just onion, or spinach or a plain blend of spices, even coconut or chickpea flour are used in making it tasty.

  • Spices
    -Indian food contains array of spices in everyday cooking. Each adds its own flavor and taste. The spices are either grounded into paste ,powder and added or seasoned in oil.The blending of certain spices adds enigmatic aroma to the food. To name a few -cinnamon, clove, chilli pepper, coriander, ginger, fenugreek, cumin, turmeric, hing. Thus each household has its own unique taste and flavor in cooking.
    It is the right blend of each spice cooked to the right level that makes the food tasty and aromatic and delicious.
    Seasoning/Tarka/Chaunk or Oggrnne is a process where spices are added to hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma.The process is different in each region. In South Indian style of cooking normally - Mustard seeds,Chana Dal,(Bengal Gram )Urad Dal (Split Black Gram),Hing (asafoetida),Curry leaves (karipatta)is added ,here once the mustard starts spluttering,chana dal and urad dal is added and fried till it turns red in color while in North India we have Jeera,coriander seeds,red chillies ,curry leaves added to make the food tastyWhile making certain recipes like sabzi it is the first step ,whereas in case of dal ,it is added at the end of the process. It definitely adds flavor in your dish. These also have various medicinal value.
  • Raita
    is side dish /dip prepared with yogurt/ dahi/ curds. Raita is seasoned with various spices either raw or grounded paste with coconut added to it. Normally raw vegetables are used to make raita. It is called Pachadi in South India.
    Check out the variety of salads and raitas at-
  • Chutney/Dips
  •  is integral part of Indian food. Chutnies are either spicy or sweet,it can be wet or dry but yes it adds that extra taste to the snacks and makes it relishing and tasty
  • Desserts  
  • is finale of any perfect meal. There is large variety of desserts in Indian Cuisine normally made during festivals or celebrations or sometimes just when you feel like eating it. They are either milk based or flour based. Each has its own unique flavor and taste. Sweet dishes are seasoned with cardamom, saffron, essences, cashews, almonds and raisins. Desserts range from Gulab Jamoon, Halwas to various kinds of Payasa/Kheer 
  • Festival Special / Habbada Adige
    On traditional festivals/occasions or marriage the food plays a very important role across all regions in India. There are series of special delicious items that is prepared exclusively only during these times and enjoyed by the entire family together.
    In South Indian families, temples, Mutts there is an  interesting tradition to the way the food is served too. The food is served on plantain leaf yes "the fresh green plantain leaf "  and is considered sacred. A beautiful rangoli is drawn in front of each plantain leaf. Also food is served with designated spots for each dish. Dishes are normally served in a particular order Payasa, a milk based sweet, is served on the bottom right first, followed by salt, pickle, two types of raw salads (known as kosambris), two vegetables (known as palya) ,a tangy-spicy curry(known as gojju) , a yogurt based vegetable gravy (known as majjige Huli), then a flavored spiced rice (chitranna) followed by simple white rice,with a lightly seasoned dal (known as thovve) along with helping of ghee. One can start eating only after all items are served. Then comes the curries in the following order -Huli (sambar) ,saaru (rasam) and we also have fried crisps /Hapala ,Bonda and sweets like Holige ,Badam Puri etc The final course is the humble curd rice and yogurt spiced buttermilk.(known as majjige) .Food is most often eaten with the right hand .The method of eating is also specific and is started with the sweet first as it is symbolic to the happy occasion followed by dal and then it continues.Young and old everyone enjoys this feast .Thus the platter is a balance of sweet,spice ,salt and tanginess.It is colorful,filling and delicious too.People believe that there are  health advantages and the leaves add aromas and taste to food and hence the tradition is followed till date.The leaves are later disposed off.

  • Snacks/Chaats/Fritters/Bread Bites
    -Each region in India has its own range of snacks which is spicy and mouthwatering. These are either fried or baked and is all time favorite of elders and kids.Snacks can be served with any dip like pickle,sauce or can be eaten just like that along with a hot cup of tea. Chaats (piquant road side snacks ) are all time favorites of Indians- tangy and spicy mix, delicious and tasty.Breads are also enjoyed in various forms like Pav Bhaji, Sandwiches, Pattices.
    The pleasure of enjoying food continues....
    Happy Cooking !

    'Mangez bien, riez souvent, aimez beaucoup'
    ( "Eat well, laugh often, love abundantly.")

    Recipes in your email

    Enter your email address:

    Delivered by FeedBurner

    Enjoy Cooking !