Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Easy Indian Dessert Recipes With Pictures Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Easy Indian Dessert Recipes With Pictures Biography

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Before I begin with the many delicious Indian delicacies, I thought I’d dedicate a page or two on the basics of Indian cooking, my way – the easy way!

There’s a lot of difference between the way Mom and I come up with our creations. The taste might be very similar, but the way its made is not. Mom likes to use the traditional way, even if it means spending the whole morning to make lunch. And don’t get me started on when we have one of those lavish dinner parties!

I, on the other hand, love to find the shortest and easiest routes to get to my destination! I try to make my life so much simpler by having a food processor in close proximity, instead of pounding the life out of my mortar and pestle. There are many time savers, that when put together, makes cooking a breeze. And if you’re a believer of the old and traditional ways of cooking, I’ll encourage you to try out my recipes my way, and you’ll see that they are loaded with the same flavours.

Of the few complaints I get on Indian cooking, the one that stands most prominent is the myth that Indian cooking is just too hard. Yes, you heard me right, a myth! Now before you roll your eyes at me and say, yea sure, easy for you, you’re Indian!â€, just hear me out. True, I was born Indian in an Indian household with a Mom who cooks the most delicious Indian food I know. But truth be told, and as much as I would like to believe, I wasn’t born with Indian culinary instincts in me. Yes, like any of you not familiar with the South-Asian cuisine, I too started off without much knowledge.

Try as I might, somehow, I can’t convince people enough on just how simple and quick and not to mention, healthy, Indian food can be. So here is where my mind got to work. I thought why not start a cooking class, and Indian food 101, if you will, introducing people to the simple basics of cooking Indian. A beginners course for all the eager enthusiasts willing to start from the top.

The series, Intro to Indian, is where I discuss how to make basic Indian food. We will begin with the essentials, and slowly move up to a point where you will be confident enough to throw in a pinch of this and a dash of that. Hopefully, through this series, you will see that once you know the bare minimum, the rest from then on is smooth sailing. And then maybe, just maybe, I will finally be able to dismiss the myth that Indian cooking is just too hard. Yes, you heard it right again, myth!

Coming back to the basics of easy Indian cooking, I’d like to give you an insight on what I have in my kitchen that makes Indian cooking seem like an easy task. Believe me when I say this is almost all that you will need to cook all these wonderfully delights that I share with you.

Lets start with the basic spices. Most of these spices are now easily available at regular grocery stores. In fact, it is very rarely that I have to drop in on an Indian speciality store to get the ingredients I need.
Indian Food Recipes
In India, food is linked to one's culture and identity so closely that it varies from region to region.

Rich in taste, texture and satisfying, Indian food, or at least that part of Indian food that is prepared with minimal oil and healthy cooking methods, is often considered one of the healthiest cuisines in the world. But, what exactly do we mean by 'healthy' within the Indian food context? Today, Dr. Simran Saini, Weight Loss Management Consultant at Fortis Hospital, tells us about the top 7 staple foods in the Indian diet and how healthy they truly are.

Roti aka Chappati: Usually a roti is made from wheat flour. However, ideally it should contain a combination of soyabean, black gram, and a small portion of bran as well. These can be grounded together in equal ratios to make flour. A source of energy in the body, roti is basically a source of carbohydrate and an ideal 25 grams based medium chapatti would be 60 Calories.

White Rice: White Rice is a cereal grain and polished form of brown rice which has the cover intact. Ideally, brown rice is better for health as it contains fiber apart from carbohydrates. A good source of energy and fiber, 200 grams of white rice would approx contain 420 calories.

Curries: The Indian curry's base is crucial. The oil isn't. Most curry recipes call for plenty of oil, which immediately puts off those of us who are trying to control our daily fats intake. Ideally, blend or roast whole spices for better
The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi ghee, butter and cream to make the food lip smacking and finger licking. On the other hand, at home, people prefer using sunflower oil or some other refined oil for cooking, with the basic idea of making the food low in fat content.

Wheat is the staple food of Punjabis; however, they do enjoy eating rice on festivities and other special occasions. When it comes to food, each region in Punjab has an entirely different preference like people in Amritsar are particularly fond of stuffed paranthas and milk products. The philosophy of life for most of the Punjabis is to eat, drink and make merry. They are real lively people who are extremely fond of eating good food. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of
the food.
Traditional Punjabi thali consists of varied kinds of breads; some are baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha, while others are dry baked on tava like chapatti and jowar ki roti. There is another fabulous variety of roti called rumali roti, which is larger in size as compared to the normal one and is also easily absorbable. Also, there are breads that are shallow fried such as parantha and deep fried such as puri and bhatoora.