Indian food is one of the most popular aspects of Indian culture, an aspect that has found acceptance and popularity all around the world. Indian food and its varieties are one of the most popular cuisines, preferred by people of different countries and cultures. It is very different in its taste and cooking methods from the cuisines of the rest of the world. Its special tangy and spicy taste is what differentiates it from the cuisines of the rest of the world. It is an amalgamation of various cultures and civilizations, which have come together to give its present forms. Its rich spicy taste and pleasing aroma enlivens the taste buds giving a unique and heavenly experience to anyone who eats it. Thus anybody who tries Indian food will not be able to stop with one try and will keep coming for more.
Indian food and its varieties can be basically categorised into four parts – North Indian food, South Indian Food, West Indian Food and East Indian Food. The north Indian states of Jammu and Kashmir, Punjab, Haryana, Uttar Pradesh etc have a very rich food culture. Food items like rice, roti, chapatti, daal, saag (leafy vegetables) are the common and staple food items of this region. Tandoori dishes are a speciality of this region. Tandoor is a special oven where different delicious food items like rotis, chicken etc can be cooked. South india cuisines is famous for its spicy and tangy flavour. Coconut, tamarind and other different kind of aromatic spices are the main ingredients used in south Indian food. The West Indian states of Rajasthan, Gujarat, Maharashtra and Goa also have their distinct cuisines. Different varieties of daals and pickles, sweets, etc are quite common in these areas. Also the coastal states of Maharashtra and Goa are well known for their sea food. Proximity to the coasts makes these states popular destination to try out some fresh and lip smacking sea food. Also since Goa has been under the rule of Portuguese for a long time, its effect is clearly seen in its food habits. And finally the East Indian cuisines dominated by the Bengali cuisine, famous for its different variety of sweets and different types of fish cooked in special way. The north eastern states also have a special cuisine of their own where they use little spices but lots of herbs and leaves in their food. Bamboo shoot is another special delicacy of this region and they eat lots of boiled food.
Thus the vast landmass of India offers a great variety in terms of Cuisines. Indian cuisines and its varieties are unique, diverse and special. One can find reflections of different cultures, traditions, customs etc in the food habits of the Indians. Food also plays a very important role to determine status on a person in the Indian Culture. For example high caste people like Brahmins do not eat meat, fish, poultry, garlic, onion and other vegetable which are considered impure.
Manali is a beautiful and a charming hill station that is a leading holiday destination in the country.The manali the common dishes of North Indian cuisine where the main dishes are Vegitables,bread and rice.Both vegetarian and non-vegitarian food is available in the numerous eating houses of manali.A large number of vegetables and fruits also shows variety foods of manali.For the tourists,there are several resutaurants and mobile caterings to a wide range in budget and taste.
Prawn – 1 kg
Red Chilli – 2
Big Onion – 2 small size
Curry leaves – 4 leaves
Ginger – Garlic paste – 1 tbsp
Tomato – 1 small size
Turmeric Powder – 3 pinches
Chilli Powder – 1 tsp
Water – 2 cup
Oil – 3 tbsp
First heat oil in a pan.
Then Add red chilli and fry for 30 seconds.
Add onion, curry leaves and fry till the onion turns golden brown.
Add Ginger-Garlic paste and fry till the raw smell goes and the colour of the paste turns light brown in colour.
Add tomato and fry till it is cooked.
Add Turmeric Powder, Chilli powder and fry for 2 minutes.
Add the prawn and fry for 2 minutes.
Add water, salt and allow it to boil for 2 minutes.
Close the pan, lower the flame and allow the prawn to get cooked.
Stir it after 3-4 minutes.
Check if the prawn is cooked by cutting it using a spoon. Prawn will take less time to get cooked.
If it is cooked, fry till the gravy thickens.
Salt – 1/2 tsp
Mutton – 1 kg
Oil or ghee – 4 tbsp
Curry leaves – 1 branch
Onion – 1 1/2 medium size
Red chilli – 5
Chilli Powder – 1 tbsp
Ginger – Garlic paste – 2 1/2tbsp
Salt – 1 tsp
Water to cook meat – 2 to 3 cups.
Heat ghee in a pressure cooker.
Add Red Chilli and let it’s colour change lightly. We should not allow it to turn black.
Add Onion, curry leaves and fry till onion turns golden brown.
Add Ginger-Garlic paste and fry till it turns light brown in colour.
Add chilli powder and fry for 20 seconds.
Add mutton, salt and water.
Close the pan and let 7 – 8 whistles to come.
Open the pan and fry till no moisture is left.
1. Fish – 1 kg
2. Onion 2 – finely chopped
3. Tomato – 1 finely chopped
4. Chilli powder – 2 tsp
5. Coriander powder – 2 tsp
6. Turmeric powder – 1 tsp
7. Curry leaves – 1 spring
8. Mustard seeds – 1 1/2 tsp
9. Fenugreek seeds – ½ tsp
10. Garlic flakes – 4 (optional)
11. Oil – 4 tbsp
12. Salt – to taste
13.Gambooge – 3 num
Add mustard seeds.
When they start to crackle add fenugreek, garlic flakes and curry leaves.
Then add chopped onions.
Fry on medium flame until they turn into golden yellow colour.
Add chopped tomatoes and salt.
Fry until the oil separates from the mixture.
Now add chilli powder, coriander powder and turmeric powder.
Fry for few seconds.
Then add tamarind extract.
Now reduce the flame and cook for 10 mins.
Then add the fish pieces and allow boiling for another 10 mins or your desired consistency.
Remove from the heat.
Serve with plain white rice.
Large Chicken pieces – 8 num
Yogurt – 11/4 cup
Lime Juice – 2 tbs
Chopped Onion – ½ quantity
Dried Red Chillies – 3-4
Coriander Seeds – 2 tsp
Crushed Garlic – 2 cloves
Grated Ginger – 1″ piece
Clove – 1-2
Garam Masala – 2 tsp
Chilli powder – 2 tsp
Salt to taste
Wash chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
Grind dried chillies, ginger, garlic, coriander seeds and clove together. Mix the paste with garam masala and chilli powder.
Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
Keep pouring oil and masala over the chicken pieces in between.