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Indian Recipes
Oct 27, 2010 06:18 AM
You’ve often wondered how to get that delicious coconut chutney that is served with South Indian meals. It is very simple really. The best part is that this chutney compliments other food types as well. So here’s how you go about it:
Ingredients:
• Grated coconut 1 cup
• Red chili 2
• Curry leaves a few
• Button onion 3
• Ginger 1 small piece
• Mustard 1/2 tsp
• Oil 1/2 cup
Grind coconut, red chili, salt, onion, and ginger without adding water.
Season mustard in oil and add curry leaves and the grinded paste. Simmer for 1 minute.
Serve with dosa/idli or other food.
Tastes good either hot or cold.
...more
Sep 15, 2010 09:35 AM
During the Vedic period (1500-500 BC), the priestly castes sacrificed animals to appease and gain boons from the gods, after which the flesh was consumed. In the Atharvaveda, beef-eating was prohibited as it was likened to committing a sin against one's ancestors.
Muslim infiltration into the subcontinent caused a gastronomic revolution. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs (or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin. Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water. Today’s special:
Lamb Chilli Fry
Ingredients:
1 ...more
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