Pumpkin Halwa

Published June 20, 2011 by crazyphoenix

Ingredients

* Pumpkin-500grams

* Sugar-250grams

* Ghee-100grams

* Cardamom-4


Methods to prepare Pumpkin Halwa

* Chop Pumpkin finely.

* Fry choped Pumpkin in an empty pan.

* Add Sugar when water gets dissolved in Pumpkin.

* Stir it for sometime.

* Now add grinded cardamom.

* And add Ghee, again and again stir till it becomes like Halwa.

* Turn off the stove and pour Halwa in ghee applied tray.

* Slice the Halwa and serve as hot or chill.

Carrot Halwa

Published June 20, 2011 by crazyphoenix

INGREDIENTS

  • Carrot – 250 gms.
  • Sugar – 1 and a half cup
  • Milk – 3/4 cup
  • Cashewnut – 8
  • Cardamom – 2
  • Saffron – a pinch

METHOD OF PREPARATION

  • Scrap carrot using a scraper.
  • Heat 1 tbl. sp. pf ghee and fry carrot scrapings.
  • Turn well and fry for 5 minutes.
  • Add ghee if necessary.
  • Now add 3/4 cup of milk and 1/4 cup of water.
  • Cook well.
  • When the scrapings get cooked, add sugar, ghee, cardamom powder, saffron and kesari powder.
  • Stir well.
  • When the mixture leaves the sides, fry the cashewnuts in ghee and add.
  • Remove from the fire.

Lentil Salad

Published June 20, 2011 by crazyphoenix

Ingredients:

  • 2 cups beluga black lentils
  • 1 Fuji apple, cored and diced
  • 1 yellow bell pepper, diced
  • 1 large jalapeno pepper, diced
  • 1/8 cup olive oil
  • 1 tablespoon balsamic vinegar
  • Juice of 1½ ripe lemons
  • 1 teaspoon salt
  • 1 cup loosely packed, chopped flat-leaf parsley
  • 1 tablespoon sesame oil
  • 1½ tablespoons minced fresh ginger
  • ¼ cup shredded unsweetened coconut

Directions:

1. Wash the lentils and soak them for 2 hours in tepid water; drain.

2. In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover, and cook on low heat for 20 to 25 minutes. Rinse the lentils with cold water and drain. Make sure the lentils are cooked but firm, not mushy.

3. In a large bowl, mix together the lentils, apple, bell pepper, jalapeño, olive oil, vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge.

4. Just before serving, heat the sesame oil on medium-high heat. When hot, roast the ginger and coconut for a few minutes until golden and toasty. Sprinkle this garnish over the lentils and serve immediately.

 

Goa – Special

Published June 3, 2011 by crazyphoenix

The best thing about the cuisine of Goa is that the traditional style of cooking is alive still today. The tourists in Goa can take tours of the adjoining rural areas to see the locals cooking food in clay pots on firewood. They do not consider the modern cooking conveniences that much. They favour the traditional preparation because it gives an additional smoky flavour to the dish of Goa. This shows that the Goans enjoy not only what they eat, but also in the way they cook it.

Like the land itself, the cuisine of Goa, has many flavors and tastes having the rich treasure trove of cookery delicacies. Its origin can be traced for a long time in past. The cooking is influenced greatly from the historical events, such as the invasion of Portuguese people. Portuguese rule has left a deep-seated influence on the innovative style of Goa’s cooking. This has led to an exotic mix of delicious and spicy cuisine. It is influenced from the two of the other main religions of India, Christianity and Hinduism. This perfect blend of different cooking styles and inspirations is what places the food of Goa among the best cuisines of India.

In the normal daily Goan meal, seafood holds an important place. From Galhina Piri-Piri, Pork Vindaloo, prawns stuffed Papad, fried fish and the exotic concoctions of ambot-tik, Goan cuisine is truly irresistible. Goan cuisine is proficient to satisfy even the most choosy and foodie appetites.

Take a culinary journey in some of the most exotic Goan specialties on your holiday tour to Goa.

The Flavors of Goa 

The Famous Sweets 

Cocada
Neureos
Dodol
Blancmange
Sannas
Sannas -1
Marzipan
Wheat halwa
Bolo sans rival

The Exotic Desserts 

Coconut Soufflé
Bebinca (Seven layered cake)
Three- in- one party custard pudding
Date and walnut pudding

Cakes 

Fresh Apple Cake
Chocolate Cake with Heavenly Icing
Goan Coconut Pancakes
Coconut and raisin cake
Raisins Cherry Cake
Dodol
Semolina jaggery cake

Seafood 

Crab Curry
Prawn Balchao
Ambot Tik
Shark Ambo Tik
Bacalhau
Caldeirada
Fish Reacheado
Goan Fish Head Curry
Spiny lobster
Fish Caldine
Fish Balchao
Goan Prawn Caldine
Goan Prawn Curry – 1
Prawn Curry – 2
Caldeirada
Fófos de bacalhau (cod fish rolls)
Clams fritters ( tisreo or kube dhangar)
Crab Curry
Goa Shrimp Curry
Goan Sambharachi Kodi
Crab xec xec
Fish Reacheado

Sumptuous Rice 

Fried Rice
Goan Mussel Pulao
Goan Sausage Pulao

Mouthwatering Vegetarian 

Cashew Green Peas Bhaji
Vattana Masala
Pineapple and Mango Sasvam
Brinjal bharta
JackFruit curry
Bean sprouts
Doodhi suken (yellow pumpkin dry)
Karantim (bitter gourd) sukem
Khatkaten (mixed vegetables)
Drumsticks curried
Tendlim (tempeirada)

Karnataka Meals

Published June 3, 2011 by crazyphoenix

The state of Karnataka has a scrumptious cuisine. It has a lot to offer to a foodie of any type. Various regions of the the historically significant state specialise in different aspects of cooking. People in Mysore and its vicinity enjoy a typical pure vegetarian Karnataka meal while those living in the long coastal belt have devised delectable recipes with meat, fish and a huge number of other sea food.

Sesame and groundnut oil is used as the medium of cooking in the interiors of Karnataka whereas coconut oil is used by the people in the coastal region. Impact of cuisine of neighbouring state of Goa can be seen on the Mangalore coast where people use milk of coconut as the cooking medium.

Staple food for the people of Karnataka is rice, jowar (millets) and raggi. People in northern Karnataka use more of jowar while those in Mysore prefer raggi. Inhabitants of Coorg also have their distinct style of cooking. Influence of both Hindu and Muslim style of cooking can be seen here as the state had been under the control of rulers of both the communities from time to time.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Karnataka meal) includes the following dishes in the order specified and is served on a banana leaf:

  • Kosambari
  • Pickle
  • Palya
  • Gojju
  • Raita
  • Dessert (Yes, it is a tradition to start your meal with a dessert – Paaysa)
  • Thovve
  • Chitranna
  • Rice and Ghee.

Kerala Meals

Published June 3, 2011 by crazyphoenix

Kerala, the land of diverse culture, offers extraordinary cuisine to its guests that definitely highlights the culinary proficiency of the Keralites. The state is considered to be the source of some of the world’s most famous and flavoursome dishes on earth. The hot and peppery cuisine of Kerala is abounding with coconuts. The Keralites are indeed the varied connoisseurs of their cuisines. The recipes are usually crisp, aromatic and tangy.

The meals of Kerala usually comes with the following:

  • Rice: Steamed rice made out of red boiled rice produced from kerala farm. People are also using ponni rice from Andra Pradesh as keralites in nowadays are used with ponni rice and it’s taste.Sambar: Sambar is a Indian curry which is used all over India. But it has got lot of variations from place to place. In kerala variation which is used in onam sadhya, mainly cocoanut and more vegetables are added.

    Avial:
     Avial is a dish belong to kerala only. It contains vegetables boiled with coconut paste with green chilly. Curd is added to give the desired taste. Lot of avial recipe is available on the internet.

    Kootu curry:
     kootucurry is is kerala curry made with peas and vegetables. It will not be in curry form but will be in a semi paste form.

    Olan:
     Olan is a kerala curry Dish made with swedes of snake beans and vegetable.

    Kalan:
     Kalan is the curry made out of buttermilk and vegetable.

    Rasam:
     Rasam is one of the south Indian dish which helps the digestion of food.
Side dishes are:
  • Upeeri[Chips]: Upeeri is made by boiling cabbage, beans,snake beans,cauliflower or similar vegetables with green chilly,turmeric powder and salt. It will be without water in dry formvarutha upperi[Fried Chips]: Is made with green banana. After cutting the banana it will be fried in vegetable oil or coconut oil.Sarkara upperi: Sarkarupperi also made with green banana but it will be mixed with zagri (sweet raw sugar) to make it sweet before frying.

    Puli or inchi curry: It has got 2 variations for south kerala and north kerala. Where south kerala this dish is made with grinding ginger, in north kerala it is made with tamarind paste. Whatever may be method of preparation it is it is a good appetizer.

    Pickle: Pickle with lemon or tender mango is served usually with onam sadhya.

    Papadum: Papadum fried in Coconut oil is a unavoidable dish in onam sadya.

    At the end of the big fat lunch they’ll offer you with any of these desserts:

    Palpayasam: Made with milk and Rice.
    SemiaPayasam: Made with Semia and Milk.
    Adaprathaman: Pradaman means first. As the name means people consider adapayasam isnumber one in the payasam. Made of ada (tiny pieces rice cake specially made) and milk
    Paripu payasam: Made with Dhal and milk.
    Cherupayar payasam:Made with cheru payar.

    Fruits and plantains will also be served to eat after the lunch.

     

Andra Pradesh Meals

Published June 1, 2011 by crazyphoenix

The Andra Pradesh is the place were we could find a spicy food variety unlike any places of the world. The flavor and  blend of masalas and food makes a mouth watery feel to any person in the world. But i bet you should have a strong sense of taste to eat it with so much spices mixed in it. Once you get used to that taste you never like eating other food stuffs. Such a delicious effect from Andra Pradesh foods.

The Telugu meals basically consists of the following:

  • Cooked Rice
  • Pappu, cooked red gram
  • Curry – Made of different vegetables
  • Vepadu – A special curry
  • Pulusu – A vegetable curry
  • Charru – A light soup
  • Pachadi/Pickle
  • Perugu/Majjima – curd/buttermilk
  • Pappadam
  • Sweet
  • Banana
  • Betel leaf/ Tamalapaku-vakkapodi
The Telugu Non-Vegetarian meal has a slight variation from the above:
  • Cooked Rice
  • Pappu
  • Kodi curry – Chicken
  • Mutton curry
  • Chepa curry – Fish
  • Royyalu curry – Prawn
  • Peethalu curry – Crab

Typical meals also include Pappucharu or Pulusu and Buttermilk or Yoghurt. Tamarind rice is eaten on special occasions or during travel because it can be preserved for one or two days.

Andhra Pradesh is also a major producer of chili pepper and the local cuisine features it. Hyderabad, the capital city of Andhra Pradesh, is famous for its Hyderabadi Biryani.