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[pratimamaurya]

#पालक राइस #Palak Pulao Recipe #Pulao Recipe #palak pulao #south indian dishes

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[indianfoodinusa]

INDIAN FOODS IN USA

Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}

{HISTORY}

{VEDIC AGES}

{ANTIQUITY}

{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}

{MIDDLE AGE OF 16th CENTURY}

{COLONIAL PERIODS}

{INGREDIENTS}

{RECIPES}

LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND  Many more.

ABOUT INDIAN FOOD in USA

You will get know more about the best restaurants Around the world

INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

HISTORY OF INDIAN FOOD NON-VEGETARIAN

INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.

After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.

 Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

VEDIC AGE

VEGETARIAN

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

ANTIQUITY

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.

Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.

Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

PICKLES

FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice—cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake—quite a variety are available

Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric —used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

VEG DUM BIRYANI

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.

INGREDIENTS

Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.

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[avinash06]

Discover the Best Non-Basmati Rice with Our Premier Supply Range

Rice is an essential ingredient in Indian cooking that should not be ignored. Non-Basmati rice varieties have a special position in international culinary traditions, despite Basmati rice frequently taking center stage. Being a leading supplier and manufacturer of rice, we take great satisfaction in providing a large selection of the best non-Basmati rice, suited to the various needs of our customers.

Explore Our Premium Non-Basmati Rice Varieties

Our wide range of non-Basmati rice is a result of our dedication to quality and client satisfaction. These variants range in size and shape from round and short to thin and lengthy, with some even resembling beads. Because of its adaptability, non-Basmati rice can be used in a wide range of culinary applications, catering to a wide range of palates.

Sugandha Rice: A popular option for many homes and restaurants, Sugandha Rice is renowned for its fragrant aroma and lengthy grains. It is a favorite among chefs and culinary fans because of its delicate flavor, which goes well with a variety of foods.

Sharbati Rice: This type is highly regarded due to its delicious flavor and thin grains. Because of its appearance and cooking characteristics, Sharbati Rice is sometimes likened to Basmati Rice; nevertheless, it is usually less expensive, making it a great substitute for regular meals.

PR 11 Rice: PR 11 Rice is renowned for its adaptability and medium-to-long grains. Its powerful texture and flavor make it a popular ingredient in a variety of recipes, from simple breakfasts to lavish feasts.

PR 14 Rice: Like PR 11, PR 14 Rice has somewhat longer grains and is popular because it may be used in a variety of culinary applications. Its reliable quality guarantees delicious cooking results every time.

Parmal Rice: This type of rice is prized for its non-sticky texture after cooking and has long, thin grains. It’s perfect for savory meals like fried rice and biryanis that call for separate, fluffy grains.

Sona Masoori Rice: This variety is a staple in South Indian cuisine, known for its light and aromatic grains. Sona Masoori Rice is perfect for everyday meals like steamed rice, pulao, and other traditional recipes.

Why Choose Us as Your Non-Basmati Rice Supplier?

Being the best supplier of non-Basmati rice, we recognize the value of consistency and quality. Every batch of rice we produce is guaranteed to satisfy the highest standards thanks to our strict quality control procedures. Whether you’re a shop, a restaurant owner, or just a regular person searching for premium rice, we offer the ideal selection to meet your requirements.

The Main Advantages of Selecting Our Non-Basmati Rice:

Premium Quality: We pick and process our rice to preserve its original flavor, aroma, and texture.

Diverse Selection: To meet a range of gastronomic needs and tastes, we provide a large assortment of non-Basmati rice.

Global Reach: Our dedication to quality and dependability is demonstrated by the fact that clients from all over the world like our non-Basmati rice.

Competitive Pricing: We offer our customers value for money by offering top quality rice at competitive prices.

CONCLUSION

You don’t need to search anymore to locate the best non-Basmati rice supplier. Our wide selection of non-Basmati rice varieties is made to accommodate our customers’ various needs. Our products will improve your culinary creativity; from the fragrant Sugandha and Sharbati to the adaptable PR 11 and PR 14, the non-sticky Parmal, and the light Sona Masoori.

Join hands with us to sample the best non-Basmati rice available in India. Get in touch with us right now to place an order or find out more about our offerings. Serving you with the greatest non-Basmati rice we can find is our top goal, and we look forward to earning your happiness.

#basmati rice #Non-Basmati Rice #Rice #Rice Supplier

[shrilalmahal1]

Basmati Rice 101: Everything You Need to Know

Introduction

Basmati rice, often referred to as the "king of rice," is a long-grain variety known for its distinctive aroma, nutty flavor, and fluffy texture. This rice is a staple in many households around the world, particularly in South Asian cuisine. In this blog, we will explore the origins, characteristics, nutritional benefits, cooking tips, and various uses of Basmati rice, providing you with everything you need to know about this beloved grain.

Origins and History

Basmati rice has a rich history that dates back thousands of years. The word "Basmati" comes from the Sanskrit word "vasmati," which means "fragrant" or "aromatic." This rice variety is primarily grown in the Indian subcontinent, with India and Pakistan being the largest producers and exporters. The unique climate and soil conditions of the Himalayan foothills contribute to the distinct characteristics of Basmati rice.

Characteristics of Basmati Rice

Basmati rice stands out from other rice varieties due to its unique features:

Aroma: The most notable characteristic of Basmati rice is its aromatic fragrance, which is often described as popcorn-like or pandan-like.

Grain Length: Basmati rice grains are long and slender, typically measuring 6.61 to 7.5 millimeters in length.

Texture: When cooked, Basmati rice becomes light, fluffy, and non-sticky, with each grain remaining separate.

Aging: Basmati rice is often aged for several months to enhance its flavor and aroma. Aged Basmati rice has a more pronounced fragrance and superior cooking qualities.

Nutritional Benefits

Basmati rice is not only delicious but also offers several nutritional benefits:

Low Glycemic Index: Basmati rice has a lower glycemic index compared to other rice varieties, making it a better option for those managing blood sugar levels.

Rich in Fiber: Whole grain Basmati rice, also known as brown Basmati rice, retains its bran layer, providing higher fiber content, which aids in digestion.

Vitamins and Minerals: Basmati rice contains essential vitamins and minerals such as thiamine, niacin, vitamin B6, iron, magnesium, and phosphorus.

Low in Fat: Basmati rice is naturally low in fat, making it a healthy addition to a balanced diet.

Cooking Tips

Cooking Basmati rice to perfection requires a few simple steps:

Rinse: Rinse the rice thoroughly under cold water to remove excess starch and prevent it from becoming sticky.

Soak: Soak the rice in water for 20-30 minutes before cooking to help the grains elongate and cook evenly.

Water Ratio: Use a 1:1.5 or 1:2 rice-to-water ratio for fluffy rice. For example, use 1.5 to 2 cups of water for every cup of rice.

Cook: Bring the water to a boil, add the rice, and then reduce the heat to low. Cover and simmer for 15-20 minutes until the water is absorbed.

Rest: Let the rice rest for 5-10 minutes after cooking, with the lid on, to allow the steam to finish cooking the rice.

Fluff: Fluff the rice gently with a fork before serving to separate the grains.

Culinary Uses

Basmati rice is incredibly versatile and can be used in a wide variety of dishes:

Biryani: A fragrant, spiced rice dish layered with marinated meat or vegetables.

Pulao: A simple, aromatic rice dish cooked with spices, vegetables, and sometimes meat.

Fried Rice: Basmati rice works well in fried rice recipes, providing a distinct flavor and texture.

Rice Salad: Cold Basmati rice can be mixed with vegetables, herbs, and a light dressing for a refreshing salad.

Plain Rice: Basmati rice is perfect as a side dish to curries, grilled meats, and vegetables.

Popular Basmati Rice Recipes

Here are a few popular recipes that showcase the versatility of Basmati rice:

Chicken Biryani: A classic Indian dish made with marinated chicken, fragrant spices, and layered with Basmati rice.

Vegetable Pulao: A simple yet flavorful dish made with mixed vegetables and aromatic Basmati rice.

Lemon Rice: A tangy and refreshing South Indian dish made with lemon juice, peanuts, and Basmati rice.

Kheer: A creamy and sweet Indian rice pudding made with Basmati rice, milk, sugar, and flavored with cardamom and saffron.

Conclusion

Basmati rice is a treasured ingredient in many cuisines around the world, celebrated for its unique aroma, flavor, and texture. Its versatility in cooking, along with its nutritional benefits, makes it a valuable addition to any kitchen. Whether you're making a rich and hearty biryani or a simple side dish, Basmati rice is sure to elevate your culinary creations. So, the next time you're planning a meal, consider incorporating this aromatic and delicious rice variety to delight your taste buds and nourish your body.

[egg-dosa]

Unleash the Flavors of the South with These Prawns Masala Delights

Dive into the rich tapestry of authentic South Indian cuisine with these tantalising prawns masala delights. From the fragrant shores of South India to your plate, these recipes offer a taste of tradition and innovation that will transport you to the bustling streets of Chennai or the tranquil backwaters of Kerala. Whether you're dining at authentic South Indian restaurants near me or recreating these dishes at home, get ready to embark on a culinary journey like no other.

1. Traditional Prawns Masala

Start your culinary adventure with the timeless classic – traditional prawns masala. This recipe features a harmonious blend of aromatic spices, tangy tomatoes, and succulent prawns, resulting in a dish that is bursting with flavour. Slow-cooked to perfection, this masala is the epitome of comfort food, perfect for cozy dinners or family gatherings.

2. Coastal Coconut Prawns Masala

Transport your taste buds to the sun-kissed beaches of South India with this coastal coconut prawns masala. Creamy coconut milk lends a luscious richness to the dish, while fragrant curry leaves and mustard seeds add a burst of freshness. Serve it with steamed rice or appam for an authentic coastal dining experience that will leave you craving more.

3. Spicy Chettinad Prawns Masala

For those who love a bit of heat, indulge in the fiery flavours of Chettinad prawns masala. Inspired by the bold and robust cuisine of the Chettinad region, this masala features a potent blend of spices like black pepper, fennel, and cloves, resulting in a dish that is both spicy and aromatic. Pair it with fluffy parathas or dosas for a satisfying meal that will warm you from the inside out.

4. Tangy Tamarind Prawns Masala

Experience the tangy goodness of tamarind with this tantalising tamarind prawns masala. Tangy tamarind pulp adds a delightful sourness to the dish, while aromatic spices like cinnamon and cloves add depth and complexity. Garnish with fresh coriander and serve it with steamed rice or rotis for a comforting meal that is sure to please.

5. Creamy Cashew Prawns Masala

Indulge in a touch of luxury with this creamy cashew prawns masala. Velvety cashew cream adds a decadent richness to the dish, while fragrant spices like cardamom and nutmeg add a warm and inviting aroma. Serve it with buttery naan or pulao for a lavish meal that is fit for a special occasion.

Experience the Essence of South India

With these prawns masala delights, you can experience the essence of South India in every bite. Whether you're dining out at an Indian restaurant in Edmonton or creating these dishes at home, get ready to unleash the vibrant flavours of the South and embark on a culinary adventure that will tantalise your taste buds and leave you craving more.

#authentic south Indian food in edmonton #South Indian Family restaurant Edmonton #south indian restaurant in edmonton

[sangamchettinadindiancuisine]

Experience the Delight of Desi food in the Heart of Austin

Amidst the hustle of Austin, Texas you may be looking for your perfect little getaway. A simple solution to this is the band of flavors that desi Indian food provides. Not only is Indian cuisine rich with taste but also healthy. The only challenge is to find the right place. Rest your concerns because here is all you need to know about the desi food near you.

Why should you try Indian food?

Austin mimics Indian cuisine like no other. You can experience the desi touch of an Indian chef’s recipe with trained experts working in Austin’s restaurants. From simple dishes like dal-tadka to  complex Indian dishes like korma and pulao, these restaurants have it all. Explore the North as well as South Indian delights with these desi food near you.

Finding the Indian Touch in Austin Streets

Sangam Chettinad: It is well known for its Chettinad Chicken, a fiery curry from Tamil Nadu, prepared with rich spices and herbs, offering an original taste of South India.

Butter Chicken at The Clay Pit: A local favorite,The Clay Pit, serves the most delicious butter chicken. It is made with the blend of tender chicken pieces in a creamy, spiced tomato gravy, making every bite taste heavenly.

Dosa at Bombay Dhaba: A taste of South India, Bombay Dhaba serves a variety of dosas, from the famous classic Masala Dosa to various innovative fillings, it is a crisp, savory treat served with coconut chutney and sambar.

Chicken Tikka Masala at Saffron: Saffron makes the world known Indian cuisine the Chicken Tikka Masala, with grilled chicken and creamy sauce.

Biryani at Biryani-N-Grill: Biryani is known for its aromatic flavor. Biryani-N-Grill prepares this classic dish with precision, using basmati rice, tender meat, and a blend of spices,

Chole Bhature at New India Cuisine: Take a dive into the heart of Punjabi cuisine with Chole Bhature at New India Cuisine. This dish pairs spicy chickpeas with fluffy, fried bread, delivering an assortment of textures and flavors.

Palak Paneer at Curry in Hurry: A vegetarian delight, Curry in Hurry's Palak Paneer combines soft paneer (Indian cottage cheese) with a smooth, spiced spinach gravy, symbolizing the essence of North Indian comfort food.

Pani Puri at Chaat Shop: For the best street food, the Chaat Shop's Pani Puri offers a burst of flavor from spicy to sour.

Lamb Rogan Josh at Taj Palace: A traditional Kashmiri dish, Taj Palace's Lamb Rogan Josh features tender lamb cooked in an aromatic curry of spices, yogurt, and a hint of saffron, providing profound flavors.

Savoring India's Rich Flavors in Austin

Austin, Texas offers a vibrant culinary scene with Indian desi food near you.   These establishments with their specialities offer a variety of Indian dishes, from butter chicken to dosa, allowing customers that desi touch in their food. You can also order food from Sangam Chettinad to have Indian food at your doorstep.

[indianchillies]

Are you craving a delicious and flavorful dish from the rich and diverse cuisine of Tamil Nadu? Look no further than the tantalizing Paneer Pulao recipe in Tamil. This traditional South Indian dish combines aromatic spices, tender paneer, and fragrant rice to create a mouthwatering meal that is sure...

[tocco-voice]

Tamarind Ginger Chutney: All Your Puli Inji Questions Answered | Tocco

How do I make puli Inji or tamarind ginger chutney at home?

The making of Puli Inji is an art, where ingredients of different taste profiles are blended together and slow-cooked for some time, to arrive at a unique flavour. Puli Inji is simple and can be easily prepared at home if you have the patience to make it to the right consistency. Preparation includes peeling and chopping the ginger to fine pieces. Soak the tamarind pulp in warm water for about 15-20 minutes to soften it. Once softened, extract the tamarind juice and discard any solids. Getting into the making, firstly, heat the oil in a pan over medium heat.  but you can use any cooking oil of your choice, although it is preferred to use coconut oil or sesame oil for authentic taste. Add mustard seeds and fenugreek seeds to the hot oil. Let them splutter. Add the dried red chilies and sauté it for a minute or until they become aromatic. Add the chopped ginger to the pan and sauté it on medium-low heat until it becomes golden brown and slightly crispy. This can take about 15-20 minutes. Add turmeric powder and curry leaves to the ginger. Sauté for another couple of minutes. Mix the tamarind pulp extract with a little water to make it a smooth paste. Add this tamarind paste to the pan. Add the grated jaggery and salt to the pan as well. Mix everything well. Reduce the heat to low and let the mixture simmer. Cook for about 10-15 minutes, stirring occasionally, until the Puli Inji thickens, and the raw tamarind flavour disappears. Once the Puli Inji reaches the desired consistency and taste, remove it from the heat and let it cool. It will thicken further as it cools down. Once completely cooled, transfer it to an airtight container.

What are the key ingredients in puli Inji?

The key ingredients are ginger, tamarind, and jaggery. The adjustments to the amount used for preparing Puli Inji brings variations to the dish. 

Is puli inji sweet or sour?

The typical taste of Puli Inji is a mix of sweet, tangy and spicy. It’s a blend of all three that each flavour pops up when it lingers in the mouth. In some parts of the state, ginger is used more and it creates a more spice dominance. 

Can I store puli Inji for a long time?

When stored in an airtight container and handled properly, it can stay for 2-3 weeks when kept at room temperature, and if refrigerated can stay for a few months. 

What are the different variations of Inji puli recipe?

While the core ingredients being tamarind, jaggery and ginger will remain, slight adjustments to the amount used as well as some additional ingredients results in variations to the dish in different regions. For example towards the southern part of Kerala, there will be a dominance for ginger that you get to bite the pieces which gives a spice aftertaste. Here, they call it Inji curry where ginger is predominant. However towards the northern side of Kerala, the ingredients are blended to a paste which makes and gives each flavour equal prominence, and calls the dish Puli Inji. 

Can I use Inji puli as a condiment for other dishes?

Puli Inji is a versatile condiment that pairs well with a variety of Indian dishes. Its sweet, tangy, and spicy notes can complement both vegetarian and non-vegetarian meals. Puli Inji is a classic accompaniment for steamed rice in South Indian meals. A simple combination of rice and Puli Inji can be incredibly satisfying. It can also be served as a side dish with dosa and idli. The tangy and spicy flavours of Puli Inji enhance the taste of dosa and idli. Some people like to have Puli Inji alongside biryani or pulao to add a contrasting sweet and tangy flavour. Most restaurants in the malabar/northern side of Kerala serve Puli Inji with your Biriyani. Not just the rice dishes, but even with chapati or roti it can be a great side dish, especially during the days when you are too lazy to cook. Apart from some of the mainstream combinations, a few other ideas to try are using Puli Inji as a dipping sauce for snacks like pakoras, bhajis, or vadas. Or even air fried or baked crisps and crackles. When you make your sandwiches next, try adding a layer of Puli Inji to it or use in wraps to give them a unique sweet and tangy kick. It can also be used as a dressing for salads, especially those with roasted vegetables or grains. Drizzle Puli Inji over grilled or roasted vegetables to add a burst of flavour. You can also drizzle it over the Indian chaats. 

Is puli inji a traditional Kerala recipe?

While it's challenging to pinpoint the exact date of Puli Inji's origin, Puli Inji is closely associated with Kerala's culinary heritage, and it is an integral part of the state's traditional cuisine. Over time, various regions and communities within Kerala have developed their own variations of Puli Inji, adding unique twists and flavours to the condiment. ‘Puli’ means tangy and ‘inji’ means ginger, in Malayalam, representing the two important ingredients in the dish. 

Are there any health benefits associated with puli Inji?

The ingredients used to prepare Puli Inji comes with its own health benefits and together as a blend it’s a great source of nutrients. Ginger is well-known for its digestive properties and can help alleviate indigestion, bloating, and nausea. It also possesses anti-inflammatory properties, which may help reduce inflammation in the body and alleviate symptoms of inflammatory conditions. Ginger as well as tamarind contain antioxidants that can help neutralize harmful free radicals in the body, potentially reducing oxidative stress. Tamarind is a good source of vitamin C, which is important for the immune system, skin health, and wound healing. The tangy and spicy flavours of Puli Inji can stimulate the appetite and make meals more enjoyable, which may be particularly beneficial for individuals with reduced appetite. It's important to note that while Puli Inji contains potentially beneficial ingredients, it is typically consumed in small quantities as a condiment or side dish rather than in large amounts. 

How do I serve Puli Inji with meals?

Puli Inji is a condiment rather than a curry, so it’s not served in large quantities with meals, instead a dash on the side. It is the fourth condiment served during Sadhya, the vegetarian feast served in banana leaf in Kerala, after salt, banana chips and sharkara varatti.

#puli inji #puli inchi #inji puli #tamarind ginger chutney #homemade

[mohitvatra]

Leftover Rice 3 Recipes In Hindi

This is simply one of the simplest and easiest recipes to use up leftover rice from the previous day. These leftover dishes make a perfect meal and can be easily served for breakfast, lunch, dinner and lunch boxes.

Most of these varieties of rice can be served without any special side dish, Leftover Rice 3 Recipes In Hindi it can also be served with a plain dal or spicy gravy curry if you wish.

Rice dishes are one of the staple foods especially for South Indians. But whenever you make some basic dal rice or any curry rice combo meal. So some rice is left and the leftover rice is a big problem.

Because no one likes to eat leftover rice and getting rid of these leftover rice is always a big headache. But through this recipe blog, you can easily solve this problem and prepare very tasty and enjoyable dishes from leftover rice.

Most of the questions come in the mind of all of us. What to prepare for breakfast and how do I dispose of this leftover rice? Apart from this, there is always a demand for something tasty, healthy and having all the essential nutrients.

This blog is the answer to this complex problem. In this it not only solves the problem of eliminating leftover rice but also explains how to use it and produce delicious and nutritious rice recipes.

The first is a simple lemon rice which is spicy, full of flavor and more importantly the lemon is bitter. The second most popular is the jeera rice version which is probably one of the go to rice versions for many North Indians. The last type is the most popular lunch box version. It is tomato rice and is prepared with its spicy pungent spices and tomatoes. Which looks delicious to eat.

furthermore, i would like to add some additional tips, suggestions and recommendations for 3 Leftover Rice 3 Recipes In Hindi. Firstly, for this blog, I have exclusively used Basmati rice which makes it more attractive.

But it is not mandatory that you have to take only Basmati rice, you can make it with any rice as per your choice. For another lemon rice version, you can also add grated raw mango to make it mango rice.

Additionally, try adding spicy spices to this lemon rice which will make the rice taste even more delicious and the lemon will enhance the flavor of the spices. Finally, if you are ready for it later. So keep in mind that never cook in microwave. Because lemon rice made in the microwave may become hard after being stored.

Finally, I would like to share 3 leftover rice recipes blog with you all to showcase my other related rice recipes collection. It mainly includes my other related dishes like masala rice, schezwan fried rice, manchurian fried rice, veg fried rice, veg pulao, biryani rice, soya fried rice recipes. Apart from this, I will also keep sharing my other recipes with you.

Through this blog I will tell you how to make 3 types of rice. Then you will never throw away the leftover rice from the night. And everyone in the house will be happy and enjoy the delicious rice.

For more information visit the link: https://cookingkhajana.in/leftover-rice-3-recipes-in-hindi/

[pratimamaurya]

#वेज पुलाव रेसिपी #Vegetable Pulao recipe #Pulao recipe #south indian dishes

[jaivicorganics]

Basmati Rice: A Journey to Flavorful and Sustainable Dining.

Basmati Rice In the realm of culinary delights, few ingredients possess the charm and versatility of Basmati rice. With its fragrant aroma, slender grains, and delightful texture, has captured the hearts and palates of food enthusiasts around the world. Beyond its gastronomic appeal, however, lies a remarkable story of sustainability and cultural heritage. This article takes you on a flavorful journey through the world exploring its origins, unique qualities, and contribution to sustainable dining practices

The origins of Basmati can be traced back to the Indian subcontinent, where it has been cultivated for centuries. Its name, "Basmati," is derived from the Sanskrit word meaning "fragrant," a nod to its distinctive characteristics that set it apart from its counterparts.

Aroma: Basmati rice is one of its most defining features. As the rice cooks, its grains release a delicate and enchanting fragrance that infuses any dish with a captivating aroma.

Flavorful Explorations: The journey of Basmati rice doesn't end in the fields; it continues to tantalize our taste buds in kitchens worldwide. Its long grains, when cooked, offer a delicate and separate texture that effortlessly complements a range of dishes. From aromatic biryanis and savory pilafs to mouthwatering desserts, Basmati rice serves as a canvas for culinary creativity. Its ability to absorb flavors and spices while maintaining its integrity makes it a sought-after ingredient for chefs and home cooks alike.

Cultivation and Characteristics: The grains themselves are slender and elongated, with a pearly white hue. When cooked, they retain their individuality and do not stick together like some other rice varieties. The unique texture of Brice adds to its appeal, making it a preferred choice for dishes where a fluffy and separate grain structure is desired.

Culinary Versatility

Basmati's subtle flavor profile and delicate texture make it an ideal canvas for various culinary creations. From biryanis and pulao to stir-fries and rice-based desserts, adapts effortlessly to a plethora of recipes. Its ability to absorb and enhance the flavors of accompanying ingredients has made it a staple in cuisines around the world.

Nutritional Content: Basmati rice is a good source of carbohydrates, providing energy for the body. It is relatively low in fat and contains no cholesterol. It also contains small amounts of protein and dietary fiber.

Gluten-Free: Basmati rice is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity.

Fiber: Although basmati rice is not particularly high in fiber, choosing whole-grain basmati rice or pairing it with fiber-rich foods can help increase your fiber intake.

Varieties: There are different varieties of basmati rice, including white, brown, and wild. Brown and wild rice varieties retain more of their natural nutrients and fiber compared to white basmati rice.

Dietary Considerations: If you're following a specific dietary plan, such as a low-carb or keto diet, you might need to limit your consumption of basmati due to its carbohydrate content.

Remember that individual dietary needs and health goals vary, so it's important to consider your overall diet and consult with a healthcare professional or registered dietitian for personalized advice. Basmati rice can be part of a balanced diet when consumed in moderation and as part of a variety of nutrient-rich foods.

Basmati rice is a remarkable tale of flavor, sustainability, and cultural heritage. From its humble beginnings in the fields of South Asia to its global presence on dinner tables, this grain embodies the values of mindful agriculture, biodiversity conservation, and culinary excellence. As we savor each grain of fragrant Basmati rice, let us also savor the lessons it imparts - the importance of respecting nature, preserving traditions, and nurturing a more flavorful and sustainable future for generations to come.

#jaivic organics #organic #healthy

[jeriflory]

Coconut Milk Pulao Recipe

An exotic and delicious pulao recipe made with rice and coconut milk. it is an ideal lunch box or tiffin box recipe that can be made quickly during the morning rush. Although it does not require any extravagant side dish as it contains all the flavours, yet it tastes wonderful when served with raita.

In India, Pulao made of rice is very common and one of the most sought after dishes. Perhaps in keeping with the simplicity of these dishes and the way that they are a one pot dinner. one such simple and famous south indian favorite is coconut milk pulao recipe which is known for its taste.

 This recipe, which is probably one of my oldest recipe, was already posted. To be honest, my response was phenomenal, yet eventually I started getting comments for working on the video. Seriously, I'm going back to all my old recipes and giving it another twist. along with that, i am trying to work on the recipe as well. in this recipe, i have made it more spicy as i got a strong urge to do so. In my previous presentation, it was more velvety and rich. Despite the fact that it looked perfect, I got a few comments saying it felt bloated after a feast. Additionally, it doesn't quite satisfy the appetite, so I intend to increase the spice in this version.

Anyhow, i would like to include a share of my tips, ideas and variations for a perfect coconut milk pulao recipe. this recipe, first and foremost, tastes incredible when made with basmati rice or any long grain rice. It is being said that you can also make it with Sona Masoori, although do not crush or overcook it. in addition, i have made this recipe as one pot feast in strain cooker. It is much more simple along these lines, however you are not guaranteed to need to follow this technique. You can also include pre-cooked rice and mix it in the same spices. after all, this recipe goes great with any side dish, except it goes well with biryani sauce or a simple raita.

Ingredients for Coconut Milk Pulao Recipe:-

2 tbsp oil

1 tsp cumin

2 pods cardamom

1 small piece cinnamon

3-4 cloves

½ tsp aniseed

1 bay leaf

10-11 cashews

1 chopped onion

1 tsp ginger garlic paste

1 green chili slit

1 finely chopped carrot

5 finely chopped beans

2 tbsp peas

2 cups coconut milk

Soak 1 cup basmati rice for 20-25 minutes

½ tsp salt

coriander leaves finely chopped

How to make Coconut Milk Pulao Recipe:-

1. To make Coconut Milk Pulao, we have to collect all the given ingredients, after that we have to soak the rice for at least 20-25 minutes.

2. Now we have to take a cooker and put oil in the cooker and heat it.

3. When the oil becomes hot, add cumin, cardamom, cinnamon, cloves, fennel and bay leaves.

4. Now add cashew nuts to it and fry till it becomes golden.

5. When the cashews turn golden brown, add chopped onion, ginger garlic paste and one green chilli.

6. Now you have to roast them till the raw smell goes away.

7. Now add finely chopped carrots, beans and peas to it and cook all the vegetables for 1 minute. Vegetables should not be cooked completely.

8. Now instead of water, add 2 cups of coconut milk and stir after adding rice.

9. Now add salt to it and cover the lid of the cooker.

10. Now the flame of the cooker has to be reduced to medium and 2 whistles have to be applied on medium flame.

11. Now the flame has to be turned off and the cooker has to be removed from the flame.

12. Now we don't have to remove the pressure, we have to let the pressure come out on its own.

13. When the pressure is released, open the lid and then add finely chopped coriander to it.

14. Now it has to be mixed well while stirring it with a light hand. So that the rice does not break too much.

15. Now your Coconut Milk Pulao recipe is ready, eat it with salad and chutney.

For more information visit the link: https://cookingkhajana.in/coconut-milk-pulao/

[dularifoods]

Discover the Exquisite World of Basmati Rice with Dulari Foods

Welcome to Dulari Foods' blog, where we invite you on a delightful journey to explore the captivating world of Basmati rice. Basmati rice, known for its unparalleled aroma, long-grain structure, and delicate flavor, holds a special place in the hearts of rice enthusiasts around the globe. In this article, we will not only uncover the rich history and unique characteristics of Basmati rice but also shed light on its availability and pricing, specifically the Basmati rice price for a 25kg bag in Kuwait. Let's dive in!

1. The Essence of Basmati Rice:

Basmati rice, which translates to "fragrant" in Hindi, hails from the Indian subcontinent and has been cherished for centuries for its exceptional quality. Its distinct fragrance is often compared to the sweet aroma of jasmine or pandan leaves. The key to its allure lies in the specific geographical and climatic conditions of the regions where it is cultivated, which imbue the rice with its extraordinary characteristics.

2. The Characteristics of Basmati Rice:

One of the defining features of Basmati rice is its elongated grain, which remains separate and fluffy after cooking. The slender grains are known for their ability to absorb flavors, making it an ideal choice for a wide range of dishes, from aromatic biryanis to delicious pulao. Its delicate taste and non-sticky texture have made it a favored choice among professional chefs and home cooks alike.

3. A Rich History and Cultural Heritage:

Basmati rice has a long and illustrious history that dates back thousands of years. It is deeply intertwined with the cultural heritage of South Asia, where it is often considered a symbol of prosperity and celebration. Over time, Basmati rice has become an essential part of various religious and cultural festivities, and its popularity has transcended borders, capturing the hearts of food enthusiasts worldwide.

4. Dulari Foods:

Your Trusted Source for Basmati Rice: When it comes to experiencing the true essence of Basmati rice, Dulari Foods stands as a reliable name in the industry. With a commitment to quality and authenticity, Dulari Foods sources the finest Basmati rice directly from its place of origin. Our rigorous quality control ensures that each grain meets the highest standards, delivering an unforgettable culinary experience.

5. Basmati Rice Price 25kg in Kuwait:

At Dulari Foods, we understand the importance of providing premium Basmati rice at competitive prices. The cost of Basmati rice may vary depending on factors such as the brand, grain quality, and region of origin. For customers in Kuwait, Dulari Foods offers a 25kg bag of Basmati rice at a reasonable and competitive price, allowing you to savor the richness of Basmati rice without breaking the bank.

6. Cooking Tips and Recipes:

To elevate your culinary endeavours, we'll also share some pro tips on cooking Basmati rice to perfection. Additionally, stay tuned for an assortment of delectable Basmati rice recipes that will inspire you to create mouth-watering dishes in your own kitchen.

Conclusion:

Basmati rice, with its enchanting aroma, unique characteristics, and cultural significance, continues to capture the hearts of food enthusiasts worldwide. At Dulari Foods, we take pride in offering you the finest Basmati rice that guarantees an unforgettable dining experience. Whether you're preparing a lavish feast or a simple meal at home, let Basmati rice from Dulari Foods be your culinary companion.

Take the first step towards culinary excellence and savor the true essence of Basmati rice with Dulari Foods!

#basmati rice #basmati rice price 25kg #dulari foods #rice #best basmati

[dailyproductsblog]

5 Easy to Make Sampann Meal Recipes

It’s quite natural if this Lockdown situation has gotten you feeling a bit blue, stuck in the same routine. Usually, during such times, you might have resorted to eating ready-to-eat processed foods that often turn out to be quite unhealthy. Instead why don’t we try crafting easy wholesome meals – with ingredients available right in our kitchens? Some foodgrains, some pulses, a dash of spices, and some easy-to-make Sampann recipes!

ife can get hectic, especially for busy or office-going individuals. Instead of succumbing to monotonous routines and resorting to unhealthy processed foods, why not embark on a culinary adventure right in your own kitchen? It's time to unleash your inner chef and create easy, wholesome meals using ingredients readily available at your fingertips. With a few foodgrains, premium quality pulses, a dash of spices, and the help of Tata Sampann recipes, you can transform your mealtimes into winners!

Introducing 'Winner Winner Sampann Dinner' Recipes, crafted by the culinary genius BharatzKitchen. 

These recipes are designed to infuse your meals with deliciousness and nourishment, ensuring that you never compromise on taste, even with a busy schedule. 

Dal Tadka

Experience the comforting flavors of Dal Tadka, a classic Indian lentil dish that is both nourishing and satisfying. Watch as the yellow lentils simmer to perfection, infused with aromatic spices and tempered with ghee, cumin seeds, and red chili. The result is a bowl of goodness that pairs perfectly with steamed rice or freshly made rotis.

2. Nutri Soya Chunks

 If you're looking for a protein-packed vegetarian delight, Nutri Soya Chunks will be your new favorite. These versatile and nutritious soy-based chunks are cooked in a flavorful blend of spices, onions, and tomatoes, creating a delectable dish that can be enjoyed as a main course or added to curries and pulao.

3. Dal Makhni & Atta Naan

Indulge in the richness of Dal Makhni, a velvety lentil curry simmered to perfection with butter, cream, and a melange of aromatic spices. Pair it with soft and fluffy Atta Naan, a whole wheat bread that complements the dal beautifully. This combination is a match made in culinary heaven, offering a truly satisfying dining experience.

4. Easy Kadai Chawal

Spice up your mealtime with Easy Kadai Chawal, a flavorful rice dish cooked in a traditional kadai (wok) with a burst of spices, bell peppers, and aromatic herbs. This quick and easy recipe is perfect for busy days when you want a delicious and hassle-free meal.

5. Instant Idli

Craving the soft and fluffy goodness of idlis but don't have the time for traditional fermentation? Instant Idli to the rescue! This recipe allows you to whip up these steamed rice cakes in no time, using a simple batter made from rice flour and urad dal flour. Serve them with sambar and coconut chutney for a truly authentic South Indian breakfast experience.

With the help of the YouTube links provided, you can follow along with step-by-step instructions and visual demonstrations to ensure your culinary success. So, gather your ingredients from Tata Nutrikorner, unleash your inner chef, and get ready to create memorable and delicious moments in your kitchen.

#spices #TataNutrikorner #premiumqualitypulses #food #healthy diet

[kvbcatering1]

Seemantham Sapadu in Chennai - KVB Catering

KVB Catering  is providing Seemantham sapadu is a traditional South Indian feast that is typically offered during the Seemantham ceremony, which is held around the seventh month of pregnancy. The feast honours the expectant mother and is held to wish her and her unborn child good health and prosperity. The Seemantham sapadu is a huge celebration in Chennai, with a vast range of delicacies provided to guests. The lunch is usually a mix of vegetarian and non-vegetarian foods, with a focus on traditional South Indian cuisine. Sambar, rasam, kootu, poriyal, avial, chicken or mutton curry, fish fry, and payasam are some of the common foods served.The feast is traditionally served on banana leaves, and visitors are seated on the floor. Overall, the Seemantham sapadu is an excellent method to commemorate the joys of motherhood and the birth of a new life into the world. Seemantham is a traditional Hindu ceremony performed during the seventh month of pregnancy to honour and bless the expectant mother and her unborn child. The Seemantham sapadu, a special feast served during the ritual, is an important aspect of the festivities.Seemantham sapadu is a vegetarian supper served on banana leaves that comprises of a variety of dishes. The dinner is typically served in numerous stages, including a variety of appetisers, main dishes, and desserts.

 The Seemantham sapadu in Chennai is considered a manner of showing love and respect to the expectant mother and her child. The food provided at the ritual is thought to have a good impact on the mother's and her unborn child's health and well-being. Furthermore, they provides an occasion for family and friends to gather and celebrate the new life that is about to enter the world. The ceremony is a happy moment for everyone involved and serves to establish relationships among the family and community.  traditional feast provided during the Seemantham event, which is a South Indian baby shower. The feast usually comprises of a range of nutritious and flavorful vegetarian and non-vegetarian meals. Seemantham Sapadu benefits the mother-to-be and her visitors by providing a variety of nutrients and flavours. The recipes are usually cooked with fresh and healthful ingredients like vegetables, lentils, and spices, which might assist the mother's health and well-being throughout pregnancy. Furthermore, the feast provides an occasion for family and friends to gather to celebrate the arrival of a new life and to bless and support the pregnant woman.

Seemantham Sapadu in Chennai is frequently served at home or at a banquet venue, and it is a vital component of the baby shower celebration. The feast typically includes rice dishes such as biryani, pulao, and sambar rice, as well as other vegetable curries, lentil dishes, and chutneys. Non-vegetarian foods could include chicken, mutton, or seafood.

#cateringservicesinchennai #bestcaterersinchennaikvb #bestcateringservicesinchennaikvb #vegcateringservicesinchennai #weddingcateringservicesinchennai