Indian Chillies’ Post

Kaju Katli Recipe in Marathi. Do you want to learn how to make the delicious and popular Indian sweet, Kaju Katli, in Marathi? In this article, we will explore everything you need to know about this delectable dessert, including its history, traditional and modern recipes, ingredients required, step-by-step instructions for making it, tips for perfecting the recipe, common mistakes to avoid, variations of the recipe in Marathi, serving and presentation ideas, and its health benefits. Kaju Katli is a beloved sweet treat in Indian cuisine, known for its rich and creamy texture and indulgent taste. It is made from cashew nuts (kaju) and sugar, and is often flavored with cardamom or saffron. This quintessential Indian dessert is a favorite during festivals and special occasions. The history and origin of Kaju Katli can be traced back to the royal kitchens of India, wher...

The Tamil regional cuisine is broadly categorised in to five regions - Thanjavur cuisine, Mudaliar cuisine, Chettinad cuisine, Kongu Nadu cuisine and Tamil Sahibu or Tamil Muslim cuisine #DelightfulThanjavurcuisine #தஞ்சாவூர் #சமையல் #மகிழ்ச்சிகரமானது The cuisine of Thanjavur is a mix of traditional Brahmin, Mukkulathor and Maratha cuisines, drawing from the communities that have lived in and around the area. The Maratha dynasty which ruled from 1674 -1855 AD had heavily influenced the cuisine of this region. The Kola urundai is an example which is very similar to Marathi Shunti kebab. In this, the fish is delicately tied with banana leaves into a ball shape and deep fried. The Thanjavur royal heirloom recipes use lots of chillies, freshly pounded spices. Thus making the food very rustic. The mash yache kebab (pan-fried poppy seeds and green chilli – meared fish fillets), komdiche kebab (chicken kebab with coriander, pepper and ginger), kesari maas (dry mutton mince with saffron and spices), kelyachi bhaji (raw banana tossed with karivadagam and hurit, a mixture made by roasting lentils, rice and sesame seeds and ground into a coarse powder) are a part of regular South Indian meal. But what makes the food of the Thanjavur royal kitchen so unique is the distinct and unmistakable influence of the Marathas. The traditional Iyer Brahmin households serve food in a sequential pattern. The typical meal starts with cooked rice consumed with paruppu (cooked lentil) and ghee, then rice with sambar (thick lentil soup with vegetables) accompanied by a vegetable curry, followed with rice and rasam (thin watery soup) and it ends with rice and yogurt accompanied by a spicy pickle/ narthayelai podi( a powder made with tender citron leaves)/ small mangoes in brine solution called vadu mangai. Interestingly, sambar was invented while making dal, instead of kokum, tamarind was used. Another typical dish of Thanjavur is Keerai masiyal. Green leafy vegetables are cooked along with lentils in a clay pot along with ghee. The famous Thavala Adai are pancakes made of lentils and rice batter. The adai usually contains onions and chillies in the batter and is served with chutney. The batter is made from rice, Urad dal, bengal gram and toor dal. #Thanjavurcuisine #thanjavur #cuisine

Different Types of Chapati Recipes. Chapati, a staple of Indian cuisine, has been enjoyed for centuries and holds a special place in the hearts of many. In this article, we will explore the different types of chapati recipes that add variety to this beloved flatbread. From traditional whole wheat chapati to unique variations such as paneer stuffed chapati and sweet chapati, there is a recipe to suit every palate. Originating from the Indian subcontinent, chapati is a simple unleavened flatbread made from whole wheat flour. It has been a part of Indian cuisine for generations and is considered an essential accompaniment to various dishes. The significance of chapati goes beyond its role as a staple food; it symbolizes warmth, nourishment, and hospitality in Indian culture. As we delve into the world of chapati recipes, we will not only learn how to make the classic whole w...

Different Types of Chapati Recipes. Chapati, a staple of Indian cuisine, has been enjoyed for centuries and holds a special place in the hearts of many. In this article, we will explore the different types of chapati recipes that add variety to this beloved flatbread. From traditional whole wheat chapati to unique variations such as paneer stuffed chapati and sweet chapati, there is a recipe to suit every palate. Originating from the Indian subcontinent, chapati is a simple unleavened flatbread made from whole wheat flour. It has been a part of Indian cuisine for generations and is considered an essential accompaniment to various dishes. The significance of chapati goes beyond its role as a staple food; it symbolizes warmth, nourishment, and hospitality in Indian culture. As we delve into the world of chapati recipes, we will not only learn how to make the classic whole w...

Idli Side Dishes Recipes in Tamil. Idli side dishes recipes in Tamil are an integral part of the South Indian cuisine, particularly in the state of Tamil Nadu. Idli, a traditional steamed rice cake, is not just a breakfast dish but also holds cultural significance in Tamil cuisine. In this article, we will explore the origins of idli and its importance in Tamil culture, as well as delve into traditional and modern idli side dishes recipes. Idli is a staple food in Tamil Nadu and is enjoyed by people of all ages. It is often served with an array of delectable side dishes that enhance its flavor and bring diversity to the meal. From spicy chutneys to flavorful sambars, there are numerous idli side dishes recipes in Tamil that add a burst of taste to this simple yet beloved dish. The history of idli dates back to ancient India, with references found in 10th century Kannada ...

Insights Into The Cultural Significance Of Miniket Rice In Bengali Cuisine Explore the cultural importance of Miniket rice in Bengali cuisine. Learn from a trusted Miniket rice supplier about its traditional value. Click here: https://bit.ly/411h2nw #basumatiminikitriceprice #minikitriceinwestbengal #minikitricemanufacturer #minikitricepriceinkolkata #minikitricesupplier

My this week's Indian Express column on one of my favourite "South Indian" preparations, pachadi. The freshly made relish which is also a pickle - and has been around since the last 1500 years, at least. And yes, I'm being facetious when I say "south Indian", as you'll see when you read the article. "If there’s one cuisine that unites Indians across the world, give or take an outlier or two, it’s what is referred to as “South Indian” cuisine, primarily consisting of idli, vada and paper or masala dosa with coconut chutney and sambar. It’s only recently, in the last decade or so, that people have discovered that, much like Indian cuisine encompasses multitudes of regional cuisine––and not just butter chicken and chicken “teeka” masala and dal makhni and naan––South Indian cuisine is also diverse. It includes Andhra, Tamil, Mayayali, Syrian Christian, Moplah cuisines, to name a few, each with its own repertoire of dishes, masalas, and flavor profiles. There is one common dish that I've seen across most types of "South Indian" cuisine, and I absolutely love it because there are so many versions of it: pachadi. Best described as a freshly made relish or pickle with vegetables, pachadi varies by region and may or may not include yoghurt. The word roughly translates to a plant that has been pounded or crushed, and is usually served cold as an accompaniment to hot food. While I discovered pachadi late in life, it has been around for centuries."  https://lnkd.in/g2MR6-d9 #indianexpress #dishingitout #pachadi #southindiancuisine #culinaryhistory #foodwriting #weeklycolumns

Fara is a traditional dish from Chhattisgarh that exemplifies the state's culinary diversity and cultural richness. This savory snack, resembling dumplings, is known for its unique preparation method and delightful flavors, making it a favorite among locals and a must-try for visitors exploring Chhattisgarhi cuisine. Origins and Cultural Significance Fara holds a significant place in Chhattisgarhi cuisine, often prepared during festivals, special occasions, and family gatherings. The dish is cherished not only for its delicious taste but also for its cultural symbolism and the traditional cooking techniques involved in its preparation. Fara reflects the agricultural heritage of Chhattisgarh, where rice and lentils are staples, and its preparation methods have been passed down through generations. Ingredients The ingredients used to make Fara are simple and wholesome: Rice Flour: Forms the base of the dough used to encase the filling. Chana Dal (Split Bengal Gram): Cooked and mashed, mixed with spices to create the filling. Ginger, Green Chilies, and Coriander: Finely chopped and added for flavor. Mustard Seeds, Curry Leaves, and Asafoetida: For tempering, enhancing the aroma and taste. Oil: Used for tempering and cooking. Preparation Making Fara involves several meticulous steps to achieve its distinctive taste and texture: 1. Preparing the Filling: Chana dal is boiled until soft, then mashed and mixed with finely chopped ginger, green chilies, coriander, and spices such as turmeric and salt. This flavorful mixture serves as the filling for the dumplings. 2. Making the Dough: Rice flour is kneaded into a smooth dough, similar to the process of making pasta or dumpling wrappers. The dough is rolled out into thin sheets, which are then cut into small circles or squares. 3. Filling and Folding: A portion of the prepared chana dal mixture is placed in the center of each circle of rice flour dough. The edges of the dough are carefully folded over the filling to form sealed pockets, ensuring that the filling remains intact during cooking. 4. Steaming: The filled dumplings are then steamed until they are cooked through and tender. Steaming ensures that the Fara retains its shape and texture while allowing the flavors of the filling to meld beautifully with the rice flour casing. 5. Tempering: In a separate pan, mustard seeds, curry leaves, and asafoetida are tempered in hot oil until they crackle and release their aromatic flavors. This tempering is then drizzled over the steamed Fara, adding a final touch of flavor and enhancing its overall appeal. Serving Suggestions Fara is typically served hot, garnished with freshly chopped coriander leaves and accompanied by tangy chutneys or yogurt. The combination of the soft, steamed rice flour casing with the spiced chana dal filling creates a delightful contrast of textures and flavors that is both satisfying and comforting.

Sambar Masala Recipe in Marathi. Sambar masala recipe in Marathi is a popular and essential part of Maharashtrian cuisine. Sambar masala is a flavorful spice blend that is used to enhance the taste and aroma of various dishes, especially in traditional Marathi cooking. In this article, we will explore the history and origin of sambar masala, its importance in Marathi cuisine, the essential ingredients for preparing it, step-by-step instructions on how to make it, regional variations within Maharashtra, tips and tricks for making the perfect sambar masala, health benefits, serving suggestions, and pairing with other dishes. The history of sambar masala dates back centuries and has its origins in the southern Indian state of Tamil Nadu. Over time, the recipe and usage of sambar masala have spread across different regions of India with each region adding its own unique tw...

Chilli Fish Recipe in Bengali. Bengali cuisine is renowned for its rich and diverse flavors, with a focus on using fresh ingredients and aromatic spices. One popular dish that exemplifies the delicious and unique taste of Bengali cuisine is the chilli fish recipe. This traditional Bengali dish brings together the delicate flavors of fish with the bold and pungent heat of chilli, resulting in a mouthwatering and unforgettable culinary experience. The origin of chilli fish in Bengali cuisine can be traced back to the vibrant culture and heritage of West Bengal, Bangladesh, and other regions where Bengali food reigns supreme. With its proximity to rivers and coastal areas, fish has become an integral part of Bengali cuisine, and the use of fiery chillies adds a distinct kick to this beloved dish. To prepare this delectable chilli fish recipe, it's essential to gather al...