Jul 15, 2014

Some Mouth Watering Indian Dishes Cooking Guide

Naan: Traditionally made in the tandoor oven, naan is a leavened flat bread that is widely popular in India. It is generally served hot and is often used as a scoop to pick up other food. It can also be stuffed with different fillings – peshawarinaan is filled with a mix of nuts and raisins and keemanaan is filled with minced lamb (or goat or mutton).

Onion bhaji: Eaten as a snack in India and often as a starter in the UK, the onion bhaji is part of the much wider pakora family (snacks fried in chickpea batter). Bhajis (of any variety) are top of the comfort food list during monsoon season and are usually served with a cup of tea or coffee.
Panchphoran: Literally translated to mean five spices, this Bengali spice blend contains cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and brown mustard seeds. The spices are left whole and are used as a rub for meats, added to stews, sprinkled on vegetables or added to pickled vegetables.

Quaschawal: This is rice fried in ghee which is flavoured and coloured with saffron.

Rogan Josh: One of the signature recipes of the Kashmiri cuisine, it is made using cubes of lamb cooked with onions, ginger, cloves, cinnamon, cardamom, yoghurt, Kashmiri dried red chillies and other ingredients.

Samosas: These tasty triangular snacks originated in Uttar Pradesh and today are enjoyed around the world. The fried pastry is filled with a savoury filling such as spiced potatoes, peas, onions, lentils or meat.

Thali: Named after the dish in which it is served, the thali features an array of dishes including rice, dal, vegetable dishes, chutney and yoghurt served in individual dishes called katori. Served as a set meal in some restaurants but as an all-you-can-eat option in others, it is a hearty Indian staple.

Undihuya: This spicy vegetable stew has its roots in Gujarat and is created using a range of seasonal vegetables. A blend of spices including cumin, coriander seeds and turmeric powder are used to create this hearty dish.

Vindaloo: This is a hot and spicy dish that originated in Goa and has strong Portuguese influences. It is traditionally made using pork, but is often made using chicken, lamb, prawns or vegetables – it appears on many an Indian restaurant menu.

Wazwan: A Kashmiri speciality, the wazwan is a multi-course meal that is a source of great pride for people living in the state.

Xacuti: Another Goan classic, the xacuti is fiery and traditionally made using rabbit or chicken. The heat comes, in part, from the six to eight Kashmiri chillies that go into the dish.

Yoghurt: Popular in India for its cooling effects, yoghurt is used to make drinks, added to curries and served as an accompaniment to dishes.

Zeera: Also known as cumin seeds, this spice has a warm flavour and a strong aroma.

With your new-found knowledge of all things Indian cuisine, why not try out your new skills and order something different from the menu next time you go to an Indian restaurant? Head to one of London’s popular fine-dining Indian restaurants and sample the best of the country’s cuisine.
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