This is my last post! EdibleIndia was to only continue until the blog's due date, which is today! I'm really sad to stop working on EdibleIndia, but it will still stay up! I hope that if you're just visiting now, you'll take a chance to look through my previous posts and hopefully learn something about Indian cuisine!
Bye all!
Monday, June 6, 2011
Gulab Jamun!
It's time we had a dessert for a Food of the Day! This post is also special because it is the last Food of the Day ever! (My blog is "due" today.)
Gulab jamun is a popular dessert in countries of the Indian sub-continent such as India, Pakistan, Bangladesh, and Sri Lanka. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, (buffalo milk) is rolled into a ball together with some flour and then deep fried. The balls are then put into a sugar syrup flavored with cardamom seeds and rosewater or saffron. Many restaurants carry gulab jamun and I strongly recommend you try them! My friends say they're very good. I will have to try them myself as soon as I get a chance!
Ermy's Chicken
This chicken was pretty good! Marinated in Sukhi's Tandoori Marinade for several hours really did the trick. The chicken wasn't dry at all, and had a nice spice to it. I would really recommend this sauce for all your tandoori needs!
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| Plain yogurt |
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| Putting the yogurt in the bowl |
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| Adding the marinade to the yogurt |
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| Mixing the sauce |
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| Covering the chicken with marinade |
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| Finished meal!!! Yummy! |
Sunday, June 5, 2011
Marinade Chicken...
The pictures took so long to update, I'm now so tired and ready to go to bed. The post on my Chicken will come tomorrow, I promise! But right now I must sleep (and think about how delicious my meal was.) A lovely post with mouthwatering pictures awaits...tomorrow!
Note: the reason that the naan post had so many pictures is because it took the longest, something like 3-4 hours, and I was able to capture almost every step of the process. So don't expect that many from my chicken one. The chicken took a very short amount of time to make and had probably as many steps as the lassi!
Note: the reason that the naan post had so many pictures is because it took the longest, something like 3-4 hours, and I was able to capture almost every step of the process. So don't expect that many from my chicken one. The chicken took a very short amount of time to make and had probably as many steps as the lassi!
Ermy's Naan 2
Here are the rest of the pictures documenting my time making naan bread!
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| Bread on the grill |
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| Bread on the grill |
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| Bread on the grill |
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| Bread on the plate, ready to eat! |
Ermy's Naan
Mmmm. Delicious bread! The naan was extra good and fluffy, but it didn't have that tandoor taste that comes with restaurant breads. But that's to be expected, since I grilled these little guys on my Weber outside. Still, YUM. Very sweet and garlic-y! I used this recipe: http://allrecipes.com/Recipe/naan/Detail.aspx. The second rising time is not as much needed, from our experience, because we realized that we wanted them flat when we put them on the grill, not fluffy. Flat, they cook better and more thoroughly.
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| Yeast packet |
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| Adding the egg mixture to the yeast water. |
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| Stirring the ingredients together |
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| Adding flour |
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| Kneading the dough |
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| Ew...crusty hands. |
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| Oiling the bowl |
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| Still oiling the bowl |
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| Placing the kneaded dough into the oiled bowl |
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| Oiled dough in oiled bowl! |
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| The dough has risen! |
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| The risen dough is rolled into small balls to rise a second time |
Okay, since there are too many pictures in this post already, I will have to continue with...Ermy's Naan 2!!!
Ermy's Lassi
My lassi turned out great. I used this recipe: http://www.foodnetwork.com/recipes/cooking-live/sweet-lassi-recipe/index.html. It was a bit thin, but I guess many people like it that way. If you like it thick, you can easily add more yogurt. I would also recommend adding some more sugar if you like it less tart. The serving size says two servings, but when I made it it was just perfect for one big cup. Yum!
Plain yogurt!
White sugar!
Finished product!
Plain yogurt!
White sugar!
Finished product!Indian Dinner!!!
Yay! I'm so happy. I just made an Indian Dinner! I made lassi, naan, and chicken. It all turned out deeelicious! I actually did use two of the recipes that I posted on the site, and for the chicken, I used the recipe found on the back of a jar of Sukhi's Tandoori Marinade. I think the Marinade can be bought at places like Whole Foods.
I have lots of pics, so I am going to make separate posts for each food that I made.
Here they come! Enjoy!
I have lots of pics, so I am going to make separate posts for each food that I made.
Here they come! Enjoy!
Thursday, June 2, 2011
Palak Paneer Recipes
Here are some recipes for palak paneer...
http://allrecipes.com/Recipe/absolutely-perfect-palak-paneer/Detail.aspx
http://www.food.com/recipe/palak-paneer-14886
http://www.sailusfood.com/2006/08/02/palak-paneer-indian-cheese-spinach-curry/
(vegan) http://vegetarian.about.com/od/maindishentreerecipes/r/veganpalak.htm
http://allrecipes.com/Recipe/absolutely-perfect-palak-paneer/Detail.aspx
http://www.food.com/recipe/palak-paneer-14886
http://www.sailusfood.com/2006/08/02/palak-paneer-indian-cheese-spinach-curry/
(vegan) http://vegetarian.about.com/od/maindishentreerecipes/r/veganpalak.htm
Palak Paneer!
Indian Food Timeline
This is a continuation of my previous post in the form of a timeline.
After the arrival of the Aryans in India, the cuisine didn't change. Around 650 B.C., Hindus began to worship a Mother Goddess, and since cows were sacred to her, Hindus stopped eating beef almost completely. After the Islamic conquests in 1100 A.D., most Indians stopped eating pork since it was forbidden in the Koran. Indians could still eat sheep, chicken, and goats, but most became vegetarians, eating meat very rarely or no meat at all. In 1200 A.D., foods like tea and spices were introduced by travelers to India. There is evidence that ghee, yogurt, and pickles were being used in the 1200-1500 A.D. time period. During the Moghul Empire period (1500-1800 A.D.) saffron, nuts, and the "sealed pot" method of cooking were introduced. 1800-1947 A.D. was the period of the Anglo-Indian cuisine. After all this, Indian cuisine has continued to be influenced by its surrounding countries, but has always retained some of its unique originality.
After the arrival of the Aryans in India, the cuisine didn't change. Around 650 B.C., Hindus began to worship a Mother Goddess, and since cows were sacred to her, Hindus stopped eating beef almost completely. After the Islamic conquests in 1100 A.D., most Indians stopped eating pork since it was forbidden in the Koran. Indians could still eat sheep, chicken, and goats, but most became vegetarians, eating meat very rarely or no meat at all. In 1200 A.D., foods like tea and spices were introduced by travelers to India. There is evidence that ghee, yogurt, and pickles were being used in the 1200-1500 A.D. time period. During the Moghul Empire period (1500-1800 A.D.) saffron, nuts, and the "sealed pot" method of cooking were introduced. 1800-1947 A.D. was the period of the Anglo-Indian cuisine. After all this, Indian cuisine has continued to be influenced by its surrounding countries, but has always retained some of its unique originality.
Wednesday, June 1, 2011
Early Indian Foods
Harappans, the earliest Indians, probably mainly ate things such as wheat, rice, and lentils, and occasionally cows, sheep, pigs, and chicken. They might also have eaten sugar cane. The rice and chicken seem to have come from Thailand, while the wheat and sheep came from West Asia.
Monday, May 30, 2011
Restaurant Review: Khana Peena!
After dinner at Khana Peena tonight, I have a very satisfied stomach.
Let's start with the lamb tikka masala, extremely tender and appropriately spiced. The bright orange sauce it came floating in was delicious, putting a spicy glaze over my tongue with hints of cream. The meat was lean and cut into bite-size pieces. In short, it was surprisingly delicious.
Next, the chicken tikka kabob. Oh, how tender this was. And sweet. And moist. Its fiery red hue had nothing to do with the overall spiciness of it all, just made it look amazing. Oh, and did I mention this came on an oval iron dish, sizzling and smoking. Yes, sizzling. This juicy chicken also sported a wonderful herbal undertone that, in my opinion, really made the dish. The onions that came with the chicken were soft and slightly browned, however, they weren't as flavorful as onions really should be.
Now for the naan and rice. The bread was truly heavenly. It came in a little basket, all warm and cozy. You could practically taste the tandoor, along with the sweet and light flavors typical of naan bread. The rice was particularly good as well; it wasn't flaky or dry, but moist instead. We ordered the basmati, which was long-grained and nicely accented the food.
Lastly: the service. Our waitress was very nice, positive, and always smiling. She made sure to let us know of the whereabouts of our order. A couple other waiters did come and make sure we were doing all right, and one offered to pull down the curtain if the sun was bothering us. Very courteous. The food did take a little longer than most restaurants do to arrive, but once it did, it definitely delivered. Also, I did order a lassi, but our waitress must've forgotten, because it never came and it wasn't on the bill. Oh, well, right? There's always another time, and, believe me, I'll be coming back!
I think Khana Peena earned a 4.5/5 stars! Super delicious food with great service and outdoor seating. (Don't be afraid to sit outside at night, because the heating systems are so great you'll probably forget you're outside at all!)
Let's start with the lamb tikka masala, extremely tender and appropriately spiced. The bright orange sauce it came floating in was delicious, putting a spicy glaze over my tongue with hints of cream. The meat was lean and cut into bite-size pieces. In short, it was surprisingly delicious.
Next, the chicken tikka kabob. Oh, how tender this was. And sweet. And moist. Its fiery red hue had nothing to do with the overall spiciness of it all, just made it look amazing. Oh, and did I mention this came on an oval iron dish, sizzling and smoking. Yes, sizzling. This juicy chicken also sported a wonderful herbal undertone that, in my opinion, really made the dish. The onions that came with the chicken were soft and slightly browned, however, they weren't as flavorful as onions really should be.
Now for the naan and rice. The bread was truly heavenly. It came in a little basket, all warm and cozy. You could practically taste the tandoor, along with the sweet and light flavors typical of naan bread. The rice was particularly good as well; it wasn't flaky or dry, but moist instead. We ordered the basmati, which was long-grained and nicely accented the food.
Lastly: the service. Our waitress was very nice, positive, and always smiling. She made sure to let us know of the whereabouts of our order. A couple other waiters did come and make sure we were doing all right, and one offered to pull down the curtain if the sun was bothering us. Very courteous. The food did take a little longer than most restaurants do to arrive, but once it did, it definitely delivered. Also, I did order a lassi, but our waitress must've forgotten, because it never came and it wasn't on the bill. Oh, well, right? There's always another time, and, believe me, I'll be coming back!
I think Khana Peena earned a 4.5/5 stars! Super delicious food with great service and outdoor seating. (Don't be afraid to sit outside at night, because the heating systems are so great you'll probably forget you're outside at all!)
Regions of Indian Cuisine
This post will cover the unique cuisines of North, South, East, and West India.
North India: Here, dairy products like yogurt, ghee, cream, cottage cheese, and milk play an important part in the making of both savory and sweet dishes. Since the climate in North India is extreme, allowing for a variety of seasonal fruits and vegetables, this Indian region produces a wonderful assortment of vegetarian dishes. North India also has a notable selection of breads and rice dishes. Several popular North Indian dishes include: Biryani, Pulaos, Daal Makhani, Dahi Gosht, and Chicken Tikka.
South India: In this region, spicy food is abundant; consequently, hot spices are utilized frequently...(chili powder, pepper and peppercorns, etc.) A staple food of South Indian cuisine is rice. Rice is added to practically every meal prepared in this coastal region. South Indians are also fans of coffee! The cooking oils most commonly used in this region include coconut oil, along with vegetable oils such as canola and sunflower. Several popular South Indian dishes include: Idlis, Dosas, Vedas, Sambaar, and Rasam.
West India: West Indian cuisine is the most diverse out of all four regions. Coastal areas in Maharashtra are famous for their Malvani cuisine, (coconut-based hot and sour curries with fish and other seafood), while Rajasthani food is spicy and mostly vegetarian, while also including many delicious meat dishes like Laal Maas (red meat curry. Like South India, vegetable oils are most commonly used over any other cooking oils. Several popular West Indian dishes include: Pork Vindaloo, Fish Curry, Bhelpuri, and Thepla.
East India: In East India, the foods aren't very elaborate. Frying and steaming are popular methods of cooking. The geographical positioning of this region allow for a healthy dose of Chinese and Mongolian influence. This region is known for its love of sweets and desserts. East Indians love to make dessert, and are pretty good at it, too. The staple food here is rice, rice, rice! Most commonly, mustard oil is used for cooking. Several popular dishes of East India include: Momos, Thukpa, Jhaal Muri, and Sandesh.
North India: Here, dairy products like yogurt, ghee, cream, cottage cheese, and milk play an important part in the making of both savory and sweet dishes. Since the climate in North India is extreme, allowing for a variety of seasonal fruits and vegetables, this Indian region produces a wonderful assortment of vegetarian dishes. North India also has a notable selection of breads and rice dishes. Several popular North Indian dishes include: Biryani, Pulaos, Daal Makhani, Dahi Gosht, and Chicken Tikka.
South India: In this region, spicy food is abundant; consequently, hot spices are utilized frequently...(chili powder, pepper and peppercorns, etc.) A staple food of South Indian cuisine is rice. Rice is added to practically every meal prepared in this coastal region. South Indians are also fans of coffee! The cooking oils most commonly used in this region include coconut oil, along with vegetable oils such as canola and sunflower. Several popular South Indian dishes include: Idlis, Dosas, Vedas, Sambaar, and Rasam.
West India: West Indian cuisine is the most diverse out of all four regions. Coastal areas in Maharashtra are famous for their Malvani cuisine, (coconut-based hot and sour curries with fish and other seafood), while Rajasthani food is spicy and mostly vegetarian, while also including many delicious meat dishes like Laal Maas (red meat curry. Like South India, vegetable oils are most commonly used over any other cooking oils. Several popular West Indian dishes include: Pork Vindaloo, Fish Curry, Bhelpuri, and Thepla.
East India: In East India, the foods aren't very elaborate. Frying and steaming are popular methods of cooking. The geographical positioning of this region allow for a healthy dose of Chinese and Mongolian influence. This region is known for its love of sweets and desserts. East Indians love to make dessert, and are pretty good at it, too. The staple food here is rice, rice, rice! Most commonly, mustard oil is used for cooking. Several popular dishes of East India include: Momos, Thukpa, Jhaal Muri, and Sandesh.
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