The post Must-Taste Street Foods in Northern India appeared first on Cooking 4 All.
]]>Gajar Ka Halwa
In addition to grated carrots, this sweet delicacy contains dates, almonds, sugar, milk, and raisins. You can find this sweet dessert on the streets of Punjab, Jaipur, Haridwar, and Delhi.
(@the_food_galaxy)Jalebis
A favorite at weddings and festivals, it’s not hard to see why. Jalebi is a deep-fried pastry soaked in sugar syrup. These golden desserts are found across Old Delhi and, of course, at weddings across the country.
Kachori
A traditional Rajasthani dish, kachoris are fried pastry disks. Filled with lentils, green peas, onions, and potatoes, kachoris will leave your stomach feeling content after a long day of traveling.
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]]>The post Richa Hingle Will Teach You How to Make Iconic Indian Drinks on Your Own appeared first on Cooking 4 All.
]]>Mango Lassi
Mango lassi is the first drink that comes to mind when someone mentions India, so it’s not a shocker to see Hingle develop her own version of this beverage. This yogurt-based drink is as refreshing and creamy as it gets, and you’ll need just five ingredients to make it on your own.
Baklava Lassi
After mastering the recipe for the classic mango lassi, it’s time to start experimenting with different flavors. You can find several amazing recipes on Hingle’s blog, but this one is our personal favorite because it tastes just like baklava and contains such ingredients as pistachios, cinnamon, and maple syrup.
Turmeric Chai Latte
Masala chai is another iconic Indian beverage, traditionally made by brewing black tea. There are many variations of this drink, and Hingle isn’t immune to them, but this turmeric chai latte made with a mixture of aromatic herbs and spices seems to be her personal favorite.
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]]>The post Here’s Why You Should Toast Your Spices When Cooking appeared first on Cooking 4 All.
]]>Activating the Aroma
Chefs explain that the aromatic nature of most spices comes from oils within them, and it’s heat that really activates those oils. This means that toasting your spices will help intensify their flavor, making for a more powerful dish and allowing fewer spices to provide a lot more taste. Most spices are toasted before being ground and sold, but toasting them again in the pan is what reawakens them.
Whole Spices
When dealing with whole spices, you can simply place them in a pan to toast up. Be sure to keep a close watch and to stir them often to be sure the sides are evenly browned. Once they are brown and smell toasty, remove them. Don’t leave them too long or they’ll burn.
Ground Spices
With ground spices, the process is much quicker. Ground spices burn a lot faster, so you usually want to add them to the oil when you’re already cooking and give them a 30-second toast before adding some liquid to stop them from burning.
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]]>The post Indian Cheeses You Can Start Enjoying Today appeared first on Cooking 4 All.
]]>Paneer
Perhaps the most famous of Indian cheeses, paneer can be truly delicious. Its rubbery texture and high melting point make it the perfect addition to vegetable curries and spiced bread dishes. Simply chop it into small cubes and cook it into the curry.
Qudam
This traditional dried cheese has a long shelf-life and is an excellent source of protein. It’s made from goat’s milk and has a rubbery, crumbly texture.
Kalari
Kalari is a common street food found in certain districts of Asia. It is fairly similar to mozzarella, and when heated, it becomes stringy and toasts a nice brown color.
Chhurpi
One of the most popular cheeses in India, chhurpi is often found tucked away in the kitchens of many Indian households. Made from buttermilk, this creamy cheese is used to add flavor to sauces, curries, and even eaten dry as a snack.
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]]>The post Chicken Jalfrezi Will Be Your Favorite Indian Dish appeared first on Cooking 4 All.
]]>Ingredients
- 600 g skinless chicken breast
- 2 sliced onions
- 3 teaspoons garam masala
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 teaspoons cumin seeds ground
- 400 g tin chopped tomatoes
- 2 teaspoons turmeric
- 3cm ginger, grated
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon chili flakes
- 3 grated garlic cloves
- 2 tablespoons coriander seeds ground
- salt
- pepper
Instructions
Get a deep pan and add the oil. Start cooking the onion for 3 minutes, until you notice it’s become soft.
Include the ginger, coriander, garlic, cumin, chili, turmeric, garam masala to the saucepan. Mix everything together and cook for 2 minutes. If you notice that it’s too thick, you can add a little water.
hot, spicy and addictive 
#dinner #indianfood #indiancooking #parveenthespicequeen #curry #spicyfood #chickenjalfrezi #homemadefood #homecooking #basmatirice #foodiesofinstagram #foodie #foodiegram #foodstagram #instafood #foodphotography #bowlfoodNow, you can add the chicken, chopped tomatoes, salt, pepper, and sliced peppers. Mix again and make sure that the chicken is covered with the sauce.
Wait for the chicken jalfrezi to start boiling and you can now lower the heat. Cook for 15 more minutes, without a lid. Mix several times during the 15 minutes.
Add in the coriander, mix again and take the saucepan away from the heat.
Your chicken is ready and you can serve it immediately. The best side for this dish is rice and a coriander topping.
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]]>The post Indian-Style Asparagus is a New Twist on a Classic appeared first on Cooking 4 All.
]]>Sometimes the preparation can get a little monotonous, so if you want to try some new flavor combinations with asparagus, check out this Indian-style asparagus saute!
Recipe
- Start by chopping up the asparagus into bite-size pieces. Don’t forget to trim the ends, which are very hard and fibrous.
- Then, either finely chop or grate a 1 inch piece of fresh ginger. A good trick to getting the skin off is to use a spoon to simply brush it right off!
- Heat up some olive oil or ghee in a pan over medium-high heat and add in 1 teaspoon of cumin seeds.
- Once the seeds start to pop, add in the ginger just for a few seconds to start to fry, and then add in the chopped asparagus.
- Add salt and stir while it cooks for the next 5-10 minutes.
- Finally, squeeze in 2 tablespoons of any sort of citrus juice, either lime, lemon, or orange and allow it to deglaze the pan.
- Once the liquid starts to evaporate, turn off the heat, allow to cook for a couple minutes longer, and serve!
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]]>The post Indian Pantry Staples You Must Have at All Times appeared first on Cooking 4 All.
]]>Spices
Spices are everything in Indian cooking. They are what brings life to each dish in its own unique way. Some of the most essential spices are cardamom pods, cumin seeds, mustard seeds, garam masala, and curry powder. Garam masala is something that changes from family to family, but you can usually find it at the grocery store or make it yourself at home.
Legumes
A lot of Indian dishes are vegetarian for religious purposes, so they use a lot of legumes in their dishes. Some basic things to have in your pantry are chickpeas and lentils, both which are used very often in different dishes and curries.
Basmati Rice
#vancouverfoodie #yvrfoodies #lagoschopRice is served almost always with Indian food, so it’s essential you have it on hand. If you want to be a little healthier, you can also get the whole wheat variety.
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