In Ind Glory

28/04/2022

Rogan Josh (Curried Meat)

Rogan josh is a staple of Kashmiri (region in northern India) cuisine. It’s one of the main dishes of a Wazwan: a Kashmiri multi-course meal.

Rogan Josh consists of braised lamb chunks cooked with gravy. Generally, Indian chefs make this gravy from browned onions, yogurt, garlic, ginger, and aromatic spices.

Known for its brilliant red color, a classic rogan josh uses liberal amounts of dried Kashmiri chilies.

Make sure to de-seed these babies before you use them unless you’re a glutton for punishment. Though they are less hot when de-seeded, Kashmiri chilies tend to be milder than cayenne chilies. You will find cayenne chilies in many other Indian dishes.

Most of the spiciness from a rogan josh comes from the fragrance of the dish rather than the heat. It’s a yummy treat that is mild enough for Western palates, but intense enough for spice-lovers. If you love lamb, this dish is a must-try.

India is the best country of the world. Culture that was builded by the age are very interesting and impossible for all customers from other the world.

27/04/2022

Tikka Masala: Tikka is the Hindi term for “small chunks,” and masala means a spice blend. So when small chunks of anything, like chicken, are cooked in a sauce with a particular spice blend, it is called Chicken Tikka Masala. The same way when paneer comes to the play, it is called Paneer Tikka Masala. The world famous sauce used in tikka masala is mainly tomato-based, with some richness added by cream or thick yogurt.

Chana (Chole) Masala: Chana or Chole is the Hindi name for chickpeas. Chana masala is simply chickpeas cooked in an onion, ginger, and garlic-based sauce with garam masala added to it. This is a popular North Indian curry; it’s spicy and packs a punch. It’s typically served with soft and flaky bread called Bhature, or with a baked, pillowy bread called Kulcha.

Saag Paneer: Saag is simply the Hindi name for leafy green vegetables. But this particular dish refers to a delicious curry where spinach is cooked with spices and then diced paneer (an Indian cheese) is added to the dish. At some Indian restaurants, you can also find this dish under the name of Palak Paneer, where palak is the Hindi word for spinach.

Korma: Korma is a preparation where protein is cooked with a yogurt-based sauce flavored with ginger and garlic. Fried onion is added to thicken the sauce and that is what also gives it a hint of sweetness.

Navratan Korma (made with an array of vegetables and paneer)
Chicken Korma
Vegetable Korma (vegetarian)
Rogan josh: This dish hails from the beautiful northern state of India, Kashmir. With its roots in Persian cuisine, this dish is traditionally cooked with lamb or goat. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and some versions incorporate onions or yogurt.

Chicken Roganjosh
Mutton Roganjosh or Goat Roganjosh
Vindaloo: When the Portuguese came to India and established their colony in Goa, they also brought with them their cuisine. And when that Portuguese food married with Indian flavors, several good things happened. Vindaloo curry is one of the products of that. Fiery and flavorful, Vindaloo is traditionally made with pork, marinated in wine vinegar and garlic.

Pork Vindaloo
Chicken Vindaloo
Lamb Vindaloo
Dal: Dal is the hindi name for lentils, and it broadly refers to all lentil soups in an Indian cuisine. Typically, the lentils are mixed with water, turmeric, and salt, then cooked to perfection.

Dal Makhni: 2-3 varieties of lentils/beans cooked with spices and cream or butter added for richness. Makhni refers to the use of makhan, or cream.
Tadka: Dal with a mild tempering of whole spices like cumin seeds, mustard seeds etc.
Chana Dal: Split Bengal lentil soup
Dhaba Style Dal: Dhaba are roadside food joints by the freeways in India. The food served there is pretty popular because it is homestyle cooking, but with an extra amount of butter or cream! It’s so delicious and popular that the dal served in those dhabas somehow made their way into more upscale Indian restaurants.
Biryani: A very popular Indian rice dish with its roots in the Mughal empire in India, Biryani is a rice dish prepared by several layers of rice, some kind of spiced meat, paneer or vegetables and some added richness with ghee or yogurt and then finally slow cooked to perfection. There are a variety of options when it comes to Biryani:

Chicken Biryani
Hyderabadi Dum Biryani (this tends to be one of the spicy varieties and usually uses chicken)
Goat Biryani
Lamb Biryani
Shrimp Biryani
Paneer Biryani or Vegetable Biryani

27/04/2022

INDIAN MEALS

27/04/2022

Breads in India are mostly flatbreads. It’s the way they are cooked or the type of flour used to make them that determines what they are called.

Naan: Naan is one of the most popular Indian flatbreads. To make a naan, wheat flour dough is prepared either by allowing it to rise using yeast, or by the addition of yogurt to the dough. That dough is then rolled into flatbreads and cooked in an Indian oven, called a tandoor.

Roti: Naan is popular on Indian restaurant menus, but roti is a staple in Indian homes. Roti is a no fuss Indian bread, typically made with whole wheat flour that’s kneaded into a soft dough, then rolled into thin circles and cooked on a tava (Indian skillet) on the stovetop.

Paratha: Paratha is a flatbread that is layered and pan fried. They are made with wheat flour, and ghee or oil is smeared between layers of dough while rolling them. But there are many ways in which you can make a paratha, specially stuffed paratha. A Stuffed Paratha is when filling is stuffed into a ball of dough and then rolled into a flatbread.

Aloo Paratha: With spicy potato filling
Gobi Paratha: With spicy cauliflower filling
Vegetable Paratha: With variety of vegetables stuffed
Poori: Poori are flat circles of dough that have been deep fried in ghee or oil until they puff and become slightly crispy on the outside. Typically served with aloo ki sazi (stir-fried potatoes), this is a beloved comfort food in northern India.

27/04/2022

INDIAN BREADS

27/04/2022

INDIAN APPETIZERS

27/04/2022

Being the foodie country that India is, there’s a meal planned around every time of the day and food available in every corner. Appetizers served in Indian restaurants are typically popular Indian street foods.

Bhajji: Bhajji (or Pakoras) are crispy deep fried dollops of spicy chickpea batter served with spicy condiments called chutney. Onion bhajji features thinly sliced onions that have been added to the chickpea batter and then deep fried to crispy perfection.

Samosa: Another popular Indian street food is the samosa. Samosas contain a small amount of spicy potato or meat filling that are then wrapped in dough and deep fried until crispy and flaky.

Vada Pav: Vadas are deep fried dumplings or flattened patties of potato, and a pav is a plain old dinner roll. Vada pav is essentially a spicier vegetarian version of sliders where the dumpling or patty is sandwiched between two halves of a dinner roll. Oftentimes, condiments are added to the mix (often a green mint and cilantro chutney).