A Taste of India: Newbie Style

I admit it, I was once a little skeptical when it came to exploring authentic ethnic cuisine. Pizza, lasagna and Chinese food don’t really count as departures for they have become domestic staples. The “Westernized” adaptations, such as those found at some fast food chains are not sufficient examples of fare you would experience in the actual country. By and by, as I open my mind and broaden my horizon I am discovering that there is a whole world of unique, not to mention delicious foods out there waiting to be tasted if I am only willing to “think outside the box” or the “bun” whichever one comes first.

I am growing to enjoy all types of food from many different cultures. I like Thai food, Mediterranean food and Ethiopian food (one of my sis-in-laws is Ethiopian). Currently I am honing in on Indian cuisine, as I try to soak in all things Indian prior to our trip. It has been a scrumptious exploration so far.

Investigation has led me to discover just how many different regions influence or have been influenced by the cuisine that falls under the umbrella of “Indian food”. Chinese, Japanese, West Indian and surprisingly British foods are all connected to Indian food. At first I thought to take readers on a culinary escapade through each colorful expanse describing succulent ingredients, lively spices and the cultural influences that supply India with that unmistakable flavor. Upon further consideration, I decided to scale back, realizing that we cannot cover the full scope of Indian cuisine in one fell swoop. This subject requires delicate consideration and deliberate meting out to be able to truly appreciate it.  With that in mind, the expansive discoveries of Indian food and its distinct cultures will most definitely lead to a Taste of India Part II.

Since knowing is half the battle, let me give you a little advice to make your new experience with Indian food less intimidating.  If you are like me, when you go into an Indian restaurant you gaze at the menu with excitement and dread. Head spinning, you pick an item from the listing that “sounds” good only to discover it was “not quite” what you expected. Be confused no more. Following are a few terms that will surely come in handy. When in doubt, don’t try to “act” savvy, ask. You will end up having a much more pleasant experience and truly enjoy your meal.

Terminology:

aloo-potato

rajma-kidney beans

masala-spicy

ghee-clarified butter

baingan-eggplant

paneer-cheese

matar-peas

onion- pyaj

tomato-tamatar

curd-dahi

okra – bhindi

The region of Punjab produces dishes that we are pretty familiar with here in the U.S. For that reason Punjabi cuisine is a good place to start our culinary Indian exploration. Punjabi dishes can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range. Home cooked and restaurant Punjabi cuisine can vary significantly. Restaurant style uses a large amount of clarified butter, known locally as ghee, with liberal amounts of cream as well. Home cooking concentrates mainly upon preparations with whole wheat, rice and other ingredients flavored with masalas (spices). Tandoori food is a Punjabi speciality, especially for non-veggie dishes. Many of the most popular elements of Anglo-Indian cuisine is Tandoor, Naan, Pakoras and vegetable dishes with paneer, all finding origins in Punjab. Wikipedia.org/wiki/indiancuisine

Restaurants are a good place to start your Indian cuisine exploration. Want to get even more out of your quest? Try your hand at cooking, Indian style.

Punjabi Rajma:

Ingredients:

2 cups rajma (Red kidney beans)
salt to taste
1 pinch turmeric powder
1 onion, chopped
5 garlic cloves, chopped
1 inch ginger, chopped
3 green chillies, chopped
3 tomatoes, chopped
1/2 tsp coriander powder
1 tsp red chili powder
1/2 tsp garam masala
2 tbsp Oil
handful coriander leaves

Directions:

       Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.

       Heat oil in a pan; add ginger, garlic and chillies. Fry until they turn brown.

       Add onions and tomatoes. Cook until masala separates from oil.

       Add salt, turmeric powder and mix well. Add the boiled rajma, red chili powder, coriander powder, garam masala and stir.

       Simmer the flame and cook until a thick gravy is formed.

       Remove from fire. Garnish rajma with coriander leaves and serve hot with chapatis or rice.  http://www.indianfoodrecipes.net/easy-indian-recipes

Chana Masala (spicy chick peas):

Ingredients:

1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf

3/4 cup tomatoes chopped
salt to taste
2 tbsp coriander powder
1 tsp turmeric powder
1 tbsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp oil
1 tsp cumin powder
1 tbsp red chili powder
1 cup chick peas

Directions:

       Soak kabuli chana overnight.

       Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in color, strain and keep aside.

       Heat up oil mix in bay leaf and cut onion; stir fry until golden brown in color.

       Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chili powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.

       Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala. Sprinkle garam masala and salt mix well and serve hot. http://www.indianfoodrecipes.net/easy-indian-recipes

  Now, head for the kitchen and get your taste buds warmed up for a fabulous Indian dinner!

Ap ka khana svadista ho! (Enjoy your meal!)

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