Taste of Kashmir!!!!!!!!!

Kashmiri food that we have today in the restaurants has evolved over the years. Highly influenced by the traditional food of the Kashmiri pundits, it has now taken some of the features of the cooking style adopted in Central Asia, Persia and Afghanistan. Kashmiri food makes an extensive use of turmeric and yoghurt. Superb preparation and fabulous aromatic flavor of the Kashmiri food is so alluring that even those who are not feeling hungry end up yearning for more. 

In the making of Kashmiri dishes, garlic and onion are not used much as in the case of other Indian cuisines. Absolutely rich in taste and exotic in flavor, Kashmiri cuisine has become a popular choice. The strong influence of Kashmiri pandits, who are predominantly meat eaters, explains the reason why the cuisine of Kashmir has more of non vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian dishes. However, there are some real mouthwatering vegetarian dishes too, which are relished by all. 

Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Substantial time and effort is spent on the making of this special feast. The cuisine of Wazwan encompasses near about 36 dishes. The head chef known as Vasta Waza does all the requisite preparations. It is mostly prepared on some big family occasion or festivity. 

The use of curd in the preparation of food gives the dish a creamy touch. To enhance the flavor of the meat dishes, Kashmiris add asafoetida (Hing) to it. Other addictive spices used to add to the taste are dry ginger and Saunf (aniseed). Sometimes, ginger is used in excessive quantity that makes the dish pungent. Kashmir being the leading producer and chief exporter of saffron makes an extensive use of it in the form of a colorful flavoring agent. For its amazing aroma, it is added to pulaos and sweets. 

Kashmiri dishes make a regular use of dry fruits, especially in the preparation of curries. Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee. Kashmiri rice is also quite aromatic and light and thus the Kashmiri rice pulao is well liked by people. The cuisine of Kashmir is truly unique and has absolutely no comparison.

Popular Kashmiri Dishes

• Chamani Qaliya
• Choek Vangan
• Dum Aloo
• Hak (with Nadeir/Vangan)
• Muji Chetein
• Nadeir Yakhean
• Nadier Palak
• Razmah dal aanchar
• Razmah Goagji
• Veth Chaman
• Aab Gosht
• Daniwal Korma
• Dhani Phul
• Gaad kufta
• Gushtaba
• Kabaab
• Kashmiri Chicken
• Martswangan Korma
• Rista
• Rogan Josh
• Shami Kabab
• Tabak Maaz
• Yakhni
• Gushtaba.

Punjabi cuisine

Punjab is a northern state of India and is very popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. Punjabi dishes is simple, healthy and yet has its own fascination. The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India. Following are few gems of punjabi cooking , hope you will like them.

Aloo Amritsari   Jeera Rice   Lobhia   Maharani Dal   Masala Chop   Mooli Parantha   Achari Mutton   Aloo Ke Masaledar Lacche   Bhindi Anardana   Chicken Kofta In Walnut Gravy   Chicken Makhani   Chicken Methi   Dhabe Da Meat   Palakwali Dal   Paneer Taash Kabab   Murg Kali Mirch

Punjabi Kadhi   Rajma   Sarsoon Ka Saag   Subji Pulao   Sukhi Chana Daal   Dhabey Di Dal   Gur Poli   Hariyali Tikki    Karela Masaledar   Khoya Matar   Lehsuni Tikki   Makai Ki Roti   Murg Makkai   Palak Ghost   Patther Kabab   Peshawari Chana

Punjabi cuisine (from the Punjab region of Northern India) is mainly based upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Kheer a very popular dessert is cooked using rice.
Punjabi cuisine specialises in variety and it can be non-vegetarian or completely vegetarian. It is widely popular however there is some ignorance in Western Cultures that Punjabi is cuisine is completely curry based. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).
The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.

It is mainly based upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Kheer a very popular dessert is cooked using rice.

Tamil Nadu Food!!!!!!!!!!!!!!!!!!!!!!

                                                              Tamil food


The delectable palate of Tamil Nadu Food has a great demand among the connoisseurs of cuisines. Tourists coming from every part of the globe want to experience the exquisite taste of the various dishes of Tamil Naduthat are available in numerous eateries and restaurants of the place.

Topping the list of lip smacking dishes is the Chettinad recipe of Tamil Nadu that offers a spicy variety of non-vegetarian plates. Chicken, mutton and fish are the prime ingredients of this dish.

Without the mention of sambar, doasai, rasam and idli, the culinary index of Tamil Nadu is quite incomplete. So those who want to taste the typical south Indian delicacies, the snack joints and hotels offer the heavily stuffed vegetarian dosas with coconut chutneys.

Apart from the regular rice meals, the special thalis of vegetarian dishes of Tamil Nadu are also quite popular among the tourists. The thalis generally comprise upma, curd rice, and a sweet dish. Pongal, being synonymous with the famous festival of the region is one of the favorite desserts of Tamil Nadu.

A major tourist hub of India, Tamil Nadu also offers an appetizing range of inter-continental cuisines. From Mughlai to Korean, the restaurants of Tamil Nadu are never short of innovative dishes that satisfies the taste buds of each and every tourist with equal ease.

Among the special drinks of the place, the filter coffee of Tamil Nadu is one of the widely tasted exclusive drinks. Made of coffee powder, milk, sugar and boiling water, the coffee has a distinct taste altogether due to the special mixing and filtration process.

Be it the Tamil specialties, the Chinese extravaganza or the Thai and Korean cuisine, Tamil Nadu serves its visitors with the best of the global menus.

                                                   

Goan Cuisine

                                              Lets know about Goan Cuisine....!!!!

                      Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian sea. Seafood, coconut milk, rice and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.The cuisine is mostly seafood based, the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include promfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.

The Hindu food of Goa is unique, and the food of Goan Christians is influenced by the Portuguese.

• Ambot tik - A sour curry dish prepared with either fish or meat.
• Arroz doce - A Portuguese derivative of kheer (sweetened rice) in India.
• Balchao - A curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chili.
• Canja de galinha - A type of chicken broth with rice and chicken, and is originally a Goan recipe.
• Chamucas - A Goan derivative of samosa.
• Croquettes - Beef cutlets and beef potato chops that are common snacks.
• Feijoada - A stew brought by the Portuguese.
• Roast beef and beef tongue are popular entrees at Goan celebrations.
• Sorpotel - A Goan pork meat, liver, tongue, blood curry that is very spicy.
• Xacuti - Goan curry made with roasted grated coconut with pieces of chicken or beef.
• Samarein Chi Kodi - Goan curry made with Fresh and Dried Prawns.
• Pattoe or Patoleo - A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut.
• Sanna - A dry rice cake, considered to be a Goan variant of idli.
• Solantule kodi - A spicy coconut and kokum curry.
• Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, Australia, and Nwe Zealand.
• Bebik (Bebinca) - A pudding traditionally eaten at Christmas.

Chocolate cake...!!!!!!!!!!

Ingredients

•	Self raising flour	250 grams
•	Baking powder	2 teaspoons
•	Salt	a pinch
•	Cocoa powder	3-4 tablespoons
•	Butter /margarine	250 grams
•	Powdered sugar	250 grams
•	Eggs	4
•	Buttermilk	1 cup
•	Vanilla essence	1 teaspoon

Method
Preheat oven to 180 º C. Grease an eight inch round tin. Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix in one egg at a time. Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter. Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes. 

       

Grilled Dark Chocolate Sandwich...!!!

Ingredients

•	Dark chocolate,chopped	100 grams
•	Bread slices	8
•	Butter	5 tablespoons
•	Condensed milk	2 tablespoons
•	Almonds	15-20

Method
Heat butter in a non-stick pan. Add half the dark chocolate and stir till both melt. Add condensed milk and take the pan off the heat. Stir well. Toast almonds and slice. Butter 4 bread slices. Spread the chocolate mixture on the remaining slices. Sprinkle some chocolate pieces and almonds over these slices. Cover with the buttered slices, with the buttered side facing upwards. Heat a sandwich toaster and grease one side of it with some butter. Place the sandwich in the toaster with the unbuttered side on the greased side of the toaster. Close the toaster and grill till both sides are golden. Cut into triangles and serve hot. 

Vegetable Soup Recipe!!!!!!!!!!!!

Ingredients:

• 50 gm Carrot (scraped and chopped) • 50 gm Cauliflower(chopped) • 200 gm Tomato (chopped) • 50 gm Butter • 1 tbsp Oats • 2 tsp Ginger-Garlic Paste • 4 cm length Ginger • 50 ml Milk • 100 gm Small Onion(cut into thin circles) • 2 tsp Oil • 1 tbsp Corn flour or all purpose flour • 1tsp Pepper Powder • Salt as needed • 1 Green chilly • 8 cup Water • 5-6 Coriander leaves(finely chopped)

How to make Vegetable Soup:

• Heat butter in a pan. • Add ginger garlic paste and fry. • Add vegetables, green chilli, salt, 8 cups of water and let it boil. • When the vegetables are cooked, add pepper powder and mash. • Mix maida and oats with milk and add to the soup. • Reduce the flame. • Add coriander leaves to the soup. • Remove from the flame after it boils for a few minutes. • Heat oil in another frying pan. • Add onions and fry till golden. • Transfer the fried onions to the soup and serve hot.