Bihar cuisine is eaten mainly in Bihar, Eastern Uttar Pradesh, Pakistan, Bangladesh, Nepal, Mauritius, Fiji, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating and fish dishes are especially common due to the number of rivers in Bihar such as the Sone, Gandak and the Ganges. There are also numerous Bihari meat dishes with chicken and mutton being the most common.
Dairy products are consumed frequently throughout the year, with common foods including yoghurt known as dahi and also buttermilk known as mattha, ghee, lassi and butter. The cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine (for example like Bengali cuisine, Mustard oil is used in cooking). It is highly seasonal, with watery foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds,poppy seeds in the winter months.
Some dishes which Bihar is famous for, include Sattu Paratha, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish curry and Bihari Kebab,Postaa-dana kaa halwaa.
This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for anytime of the year. In south and east India versions of it are made for certain festivals. In the South, Kheer is called Payasam and in the east it is known as Payesh.
Ingredients:
2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)
Preparation:
Wash the rice well and soak for half an hour in enough water to cover it fully.
Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
Add the almonds, raisins and cardamom and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well.
Allow the kheer to cool, then chill.
Tuesday, February 1, 2011
Wednesday, January 26, 2011
Chicken Tikka
Chicken Tikka
Description
This is the first tikka i did in an oven. It came out moist.
Ingredients
1 kg Boneless chicken
1 T Red chill powder
1 no Green bell pepper diced
1 no Onion diced
1 tsp Garam masala
1 tsp Pepper powder
2 T Thick curd
2 tsp Ginger garlic paste
2 pinch Red color
4 tsp Lemon juice
Salt to taste
6 nos Bamboo skewers soaked in water
1 tsp Turmeric powder
Instructions
Cut Boneless chicken into square pieces and then wash with running water and turmeric powder. Add Ginger Garlic Paste, Curd and Lime juice to this.
In a bowl Mix Coriander Powder, Chilli Powder , Garam Masala , Turmeric Powder, Pepper Powder , Red Color and salt.
Add the mix prepared to the chicken content prepared in the above step. Let this get marinated for an hour.
Use the Bamboo skewers and make an assortment in the fashion which you like along with the chicken as shown in the pic.
Preheat the Oven to 250 C. Keep the chicken in one side for 10 minutes and in other side for 10 minutes. Change the temperature to Broil and let it be on one side for 5 minutes and on another side for 4 minutes. Spicy Chicken Tikka is ready.
Description
This is the first tikka i did in an oven. It came out moist.
Ingredients
1 kg Boneless chicken
1 T Red chill powder
1 no Green bell pepper diced
1 no Onion diced
1 tsp Garam masala
1 tsp Pepper powder
2 T Thick curd
2 tsp Ginger garlic paste
2 pinch Red color
4 tsp Lemon juice
Salt to taste
6 nos Bamboo skewers soaked in water
1 tsp Turmeric powder
Instructions
Cut Boneless chicken into square pieces and then wash with running water and turmeric powder. Add Ginger Garlic Paste, Curd and Lime juice to this.
In a bowl Mix Coriander Powder, Chilli Powder , Garam Masala , Turmeric Powder, Pepper Powder , Red Color and salt.
Add the mix prepared to the chicken content prepared in the above step. Let this get marinated for an hour.
Use the Bamboo skewers and make an assortment in the fashion which you like along with the chicken as shown in the pic.
Preheat the Oven to 250 C. Keep the chicken in one side for 10 minutes and in other side for 10 minutes. Change the temperature to Broil and let it be on one side for 5 minutes and on another side for 4 minutes. Spicy Chicken Tikka is ready.
Tuesday, January 25, 2011
Indian Cuisine
Indian cuisine is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of and interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food.
Indian cooking is well known for its sophisticated and subtle use of many spices, herbs and flavorings. Spices form the most important element in enhancing the flavor of a dish and creating unique aromas in Indian cuisines. Spices like chilli pepper, cumin, turmeric, ginger, hing and coriander form an integral part of Indian food. Other common items in Indian cuisine are rice or bread (rotis), a variety of lentils (dals), regional vegetables, yoghurt, ghee, paneer (Indian cheese), savory pickles and chutneys. Sweets are essential in Indian cuisine as well. A few popular Indian sweets are gulab jamun, ladoo, halwa and burfi.
A large portion of Indian food is vegetarian due to the fact that about one third of the population of India is vegetarian. However, many traditional Indian dishes also include chicken, lamb, mutton and other meats. The most popular forms of Indian cooking have to be curries and lentil dishes, usually served with rice or breads.
India, home to more than one billion people, is a country with diverse styles of cuisine. Each religion, culture, festival, and caste has left its own influence on Indian food. Indian cooking also varies from region to region. Generally, Indian cuisine can be categorized into four regions: North Indian, South Indian, East Indian, and West Indian.
North Indian cooking, often called Mughal style is one of the world’s popular cuisines. The staple food of most North Indian is a variety of lentils, vegetables, rotis, chappatis parantha, pooris and nan. Curries in North India have a more subtle and mellow flavor. Dairy-based products such as milk, paneer, ghee (clarified butter) and yogurt are featured prominently in North Indian curries and gravies. Garam masala is a spice mixture used extensively in northern Indian cooking. Mutton and lamb are popular meats of many Northern Indian recipes. A few famous North Indian food are Samosas, Motichoor Laddo, Tandoori chicken, Kashmiri pulao, Biryani, Daal Makhani, Rasamalai, Kebabs, Butter Chicken, Kheer, Chicken Tikka, Chaat, 'sarson ka sag'…
South Indian food are mostly vegetarian and is more spicy. Rice is the staple grain in South Indian cuisine. Coconut, curry leaves, spices, sambar and rasam are used liberally in South Indian cooking. A few famous Southern Indian snacks are dosa, bonda, vada, idli, bajji and puttu. Appam, Mysore Pak, seafood dishes, upma, vindaloo curry, Hyderabad biryani and basoondi are some popular South Indian dishes.
Slow Oven Chicken with a hint of Mint
Serves 4-5
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients for Slow Oven Chicken with a hint of Mint:
1 kg chicken (small) boneless cubes
1 2/3 tbsp oil
5 tsp butter, unsalted
1 bay leaf (tej patta)
5 cinnamon (daalchini) sticks
6 cloves (laung)
10 green cardamoms (choti elaichi)
3/5 cup onions, grated
5 tsp ginger paste
5 tsp garlic paste
1 tsp turmeric (haldi) powder
2 tsp red chili powder
Salt to taste
½ cup almond paste
2/3 cup cream
6 green chillies, slit into half
2/3 tsp mace (javitri) powder
3 drops vetivier (kewda) essence
1 tsp mint leaves (fresh)
Directions for making Slow Oven Chicken with a hint of Mint:
Heat the oil and butter in a pan. Add bay leaf, cinnamon, cloves and cardamoms and sauté over medium heat until they begin to crackle.
Add the onions and sauté for a few minutes. Add the ginger and garlic pastes, turmeric, red chili powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil separates from the mixture.
Add the chicken, stir and cook over medium heat for 10-15 minutes.
Add the cream, green chillies, mace powder and vetivier.
Sprinkle with fresh mint leaves, cover and seal lid with dough. Let the chicken simmer on very low heat for 5 to 6 minutes. It could also be kept in a slow oven for 10 minutes.
Garnish with chopped coriander and chopped whole red chillies (optional) and serve hot, accompanied by Lachha Parantha.
Indian cooking is well known for its sophisticated and subtle use of many spices, herbs and flavorings. Spices form the most important element in enhancing the flavor of a dish and creating unique aromas in Indian cuisines. Spices like chilli pepper, cumin, turmeric, ginger, hing and coriander form an integral part of Indian food. Other common items in Indian cuisine are rice or bread (rotis), a variety of lentils (dals), regional vegetables, yoghurt, ghee, paneer (Indian cheese), savory pickles and chutneys. Sweets are essential in Indian cuisine as well. A few popular Indian sweets are gulab jamun, ladoo, halwa and burfi.
A large portion of Indian food is vegetarian due to the fact that about one third of the population of India is vegetarian. However, many traditional Indian dishes also include chicken, lamb, mutton and other meats. The most popular forms of Indian cooking have to be curries and lentil dishes, usually served with rice or breads.
India, home to more than one billion people, is a country with diverse styles of cuisine. Each religion, culture, festival, and caste has left its own influence on Indian food. Indian cooking also varies from region to region. Generally, Indian cuisine can be categorized into four regions: North Indian, South Indian, East Indian, and West Indian.
North Indian cooking, often called Mughal style is one of the world’s popular cuisines. The staple food of most North Indian is a variety of lentils, vegetables, rotis, chappatis parantha, pooris and nan. Curries in North India have a more subtle and mellow flavor. Dairy-based products such as milk, paneer, ghee (clarified butter) and yogurt are featured prominently in North Indian curries and gravies. Garam masala is a spice mixture used extensively in northern Indian cooking. Mutton and lamb are popular meats of many Northern Indian recipes. A few famous North Indian food are Samosas, Motichoor Laddo, Tandoori chicken, Kashmiri pulao, Biryani, Daal Makhani, Rasamalai, Kebabs, Butter Chicken, Kheer, Chicken Tikka, Chaat, 'sarson ka sag'…
South Indian food are mostly vegetarian and is more spicy. Rice is the staple grain in South Indian cuisine. Coconut, curry leaves, spices, sambar and rasam are used liberally in South Indian cooking. A few famous Southern Indian snacks are dosa, bonda, vada, idli, bajji and puttu. Appam, Mysore Pak, seafood dishes, upma, vindaloo curry, Hyderabad biryani and basoondi are some popular South Indian dishes.
Slow Oven Chicken with a hint of Mint
Serves 4-5
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients for Slow Oven Chicken with a hint of Mint:
1 kg chicken (small) boneless cubes
1 2/3 tbsp oil
5 tsp butter, unsalted
1 bay leaf (tej patta)
5 cinnamon (daalchini) sticks
6 cloves (laung)
10 green cardamoms (choti elaichi)
3/5 cup onions, grated
5 tsp ginger paste
5 tsp garlic paste
1 tsp turmeric (haldi) powder
2 tsp red chili powder
Salt to taste
½ cup almond paste
2/3 cup cream
6 green chillies, slit into half
2/3 tsp mace (javitri) powder
3 drops vetivier (kewda) essence
1 tsp mint leaves (fresh)
Directions for making Slow Oven Chicken with a hint of Mint:
Heat the oil and butter in a pan. Add bay leaf, cinnamon, cloves and cardamoms and sauté over medium heat until they begin to crackle.
Add the onions and sauté for a few minutes. Add the ginger and garlic pastes, turmeric, red chili powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil separates from the mixture.
Add the chicken, stir and cook over medium heat for 10-15 minutes.
Add the cream, green chillies, mace powder and vetivier.
Sprinkle with fresh mint leaves, cover and seal lid with dough. Let the chicken simmer on very low heat for 5 to 6 minutes. It could also be kept in a slow oven for 10 minutes.
Garnish with chopped coriander and chopped whole red chillies (optional) and serve hot, accompanied by Lachha Parantha.
Monday, January 24, 2011
Indian culture and Indian food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Lassi is a traditional Indian Beverage, made by blending yogurt with water, salt, and spices until frothy, that is enjoyed chilled as a hot-weather refreshment. Yogurt is mentioned in ancient Indian texts, and so is buttermilk. Traditional lassi is sometimes flavored with ground roasted cumin. Traditional lassi is salty and sometimes flavored with ground roasted cumin and chili pepper. Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon, mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a specialty of Jodhpur, Rajasthan. Another popular variation on the Lassi is the Mango Lassi, which is orange in color and mango flavored. The Lassi is very popular on hot summer days where it is only made of water, salt, yoghurt and sometimes lemon.
One of my favorite drinks when we go out to Indian is a Mango Lassi, you can also make it with bananas
Ingredients:
1 cup plain non-fat Yogurt
1cup peeled and chopped Ripe Mango
2 tblsp Sugar or to taste
1/4th tsp Cardamom Powder
Few Ice-cubes
How to make mango lassi:
· Combine all ingredients and blend until smooth in a blender.
· Strain through a sieve, pushing as much liquid as possible.
· Pour in glasses and serve.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Lassi is a traditional Indian Beverage, made by blending yogurt with water, salt, and spices until frothy, that is enjoyed chilled as a hot-weather refreshment. Yogurt is mentioned in ancient Indian texts, and so is buttermilk. Traditional lassi is sometimes flavored with ground roasted cumin. Traditional lassi is salty and sometimes flavored with ground roasted cumin and chili pepper. Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon, mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a specialty of Jodhpur, Rajasthan. Another popular variation on the Lassi is the Mango Lassi, which is orange in color and mango flavored. The Lassi is very popular on hot summer days where it is only made of water, salt, yoghurt and sometimes lemon.
One of my favorite drinks when we go out to Indian is a Mango Lassi, you can also make it with bananas
Ingredients:
1 cup plain non-fat Yogurt
1cup peeled and chopped Ripe Mango
2 tblsp Sugar or to taste
1/4th tsp Cardamom Powder
Few Ice-cubes
How to make mango lassi:
· Combine all ingredients and blend until smooth in a blender.
· Strain through a sieve, pushing as much liquid as possible.
· Pour in glasses and serve.
Sunday, January 23, 2011
A new blog
As I write my other blog, I came to realize that every time we try a different culture's food, we are actually getting a glimpse of their culture and ways of life. I would like to use this blog to introduce different cultures and their culinary traditions. Even though I have bypas surgery, I am still a foodie at heart. I am pursuing my degree in cultural anthropology with a minor in psychology. I would like to use this blog to bring my love of good food and my love of different cultures together.
I will start by introducing you to the ethnic restaurants my husband and I enjoy here in the Chicago area and also the restaurants we have gone to in our travels. I will also include something about the cultures that bring us so much of the foods we enjoy today and even share recipes. I am looking forward to doing this blog and I hope you will enjoy reading it
I will start by introducing you to the ethnic restaurants my husband and I enjoy here in the Chicago area and also the restaurants we have gone to in our travels. I will also include something about the cultures that bring us so much of the foods we enjoy today and even share recipes. I am looking forward to doing this blog and I hope you will enjoy reading it
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