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Indian Cooking
Desi Khana
2011 Compiled By Mala Mehta OAM, Kristine Horan and Kulvinder Kaur for use by students at IABBV Hindi School
Year 3-4 Bawarchi Indian Kitchen - Unit of Work 2011
FOOD OF INDIA
Indian cuisine is influenced by religion, geography and climate variations. Indian food is
also very unique compared to other cuisines in regard to spices, aroma, and way of cooking.
There are many more kinds of styles under Indian cuisine
Indian cuisine is considered to be spicy by many. Most Indian dishes contain a delicate blend
of spices. The basic spices are ginger, garlic, chilli powder, turmeric, cardamom, cinnamon,
cloves, coriander powder, and cumin powder. Other items are mustard seeds, cumin seeds,
fenugreek seeds, dried red chillies, and curry leaves.
Indian cuisine changes across the geography of India. Most of the coastal areas use fish and
coconuts in cooking. The desert states, Rajasthan and Gujarat areas use an immense variety
of daals and achaars (preserves) to substitute for the relative lack of fresh vegetables.
Another state Andhra Pradesh, located in the south part of India, is accused sometimes
unfairly of using excessive amounts of chillies. In the coastal states of West Bengal and
Kerala, the people consume a lot of fish.
All along the northern plain, from Punjab through Uttar Pradesh, to the eastern side of India,
the main crop cultivated is wheat. People from these areas use wheat flour to make chapattis
(Indian bread) and other closely related breads.
Rice is served with almost every meal in India, so Indians have created a variety of ways of
cooking it. The aim is to produce dry, separate grains.
On the whole Indian meals are simple yet varied. One or two dish meals are indeed rare in
India. Indians prefer to have a variety of foods in a single meal. Roti, lentils, vegetable dish,
curry and rice are items cooked almost every day in some or the other form in most
households in India. Food is not served with any drink, but with a glass of water. There are
various sides to a meal in India namely pickles, papad (thin roasted Indian wafer), chutney
(kind of salsa), salad and buttermilk (yogurt mixed with water with a dash of salt and cumin
powder). Sweet dish (dessert) is an essential if there are guests or a special occasion.
Paan is served as a digestive after some meals. The dark-green of the betel-pepper plant is
smeared with little bit of lime and wrapped around a combination of spices like crushed betel
nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and believed to help
cleaning the system.
Offering food from one's plate, even if the item is untouched, is a great offense and
never done. Probably this originated in ancient times to discourage the free exchange
of germs between people sharing their food. The theory behind this custom is lost, but
the practice continues.
Chatting while dining is okay, but speaking with one's mouth full is not tolerated.
Everyone waits for one another to finish up. Considering the fact that food is served
at the same time, this usually means that all are proceeding at the same pace through
the various courses of the meal.
Unless it is a very special event, each diner picks up his own plate and glass and takes
them away to be washed.
The meal finishes with everyone washing their hands with a generous amount of
water.
Speaking
Listening
Reading
Rotis
Indian Food
Lentils - Daals
Indian Sweets
POORI
INGREDIENTS:
maida&aatta
namak
paani
Tel
METHOD:
Put flour(aatta)in a large bowl pour water bit by bit and mix(meelana) the flour in a rotating motion.
Mix it well to form a non-sticky dough. Keep it a bit stiff so that it could be rolled easily.
Wet hands and knead(gundhna) dough with your knuckles for a few minutes. Keep it aside for 1015 minutes covered (dhakna) with a wet towel so that the dough does not dry out.
Wet hands and knead the dough again for a minute.
Roll the dough into small pieces about half the size of table tennis ball.
Take none ball, dip the corner in oil and roll 9belna it into 3-inch diameter circle.
Heat plenty of oil (tel)in a kadhai until very hot.
Put in a poori and after a few seconds start flickering hot oil over the top of it with a spatula pressing
it at the same time till it swells up like a ball.
Flip the poori over and cook the other side until golden brown.
Remove the excess oil using a paper towel.
Serve hot with pindicholey or other vegetables.
SUJI KA HALWA
INGREDIENTS:
1 cup Semolina
suji
1 cup Ghee
ghee
2 cups Sugar
cheeni
4 cups Water
paani
2 Cardamoms, crushed
Iillaichi
1/4 cup Raisins (optional)
kishmish
1/4 cup Almonds, chopped (optional)
badam
METHOD:
In a pan, mix water(paani)and sugar (cheeni) and put them to boil.
Heat ghee in another pan addsuji and fry until it turns golden brown.
Add cardamom(Iillaichi), raisins(kishmish) and almonds(badam)to the fried suji and
mix well for 30 seconds
Now, add the sugar syrup slowly to the mixture stirringconstantly to avoid the
formation of lumps.
As the mixture starts to froth, remove it from the flame.
Serve it hot sprinkled with chopped almond.
Year 3-4 Bawarchi Indian Kitchen - Unit of Work 2011
ALOO KI SABZI
INGREDIENTS:
2 Potatoes (boiled and peeled)
tsp Turmeric Powder
tsp Red Chilli Powder
tsp Mustard Seeds
1 bayleaf
1 Green chilies( optional)
2 Tomatoes ( puree)
1 tsp gingerpaste
Coriander leaves (chopped)
Salt to taste
1 tbsp Oil
1 cup Water
aloo
haldi
lalmirchi
sarson
tejpatta
harimirchi
tamaatar
aadrak
dhaniyapatta
namak
tel
paani
METHOD:
Boil potato and cut them into small chunks and slightly mash them. Keep it aside.
Heat oil over medium heat in a non stickheavy base skillet and add mustardseeds(sarson).
Allow spluttering and then add ginger (aadrak) paste and green chilli and fry till it turns light
golden brown.
Add turmeric powder(haldi) , red chili powder(lalmirchi), salt (namak)and wait for 10 seconds.
Now add the tomato (tamaatar) puree and saute for 5-7 minutes until oil appears on the sides of
the skillet.
Add potatoes (aloo) and 1 cups of water(paani).
Simmer it for about 10 minutes.
Garnished with coriander leaves(dhaniyapatta) .
Serve hot with poori and halwa.
Kheer
Ingredients
coconut milk
milk
sugar
rice
raisins
Method
1.
2.
3.
4.
5.
6.
cardamom
rose water
almonds
pistachio nuts
Raita
Ingredients
yoghurt
cucumber
mint
pepper
Method :
Turmeric/
Haldi
Chillie
powder/
mirchi
Salt/
Namak
Cummin
Seeds/
Jeera
Mustard
Seeds/
Cardamom
Illachi
Sarson
Ginger
Adrak
Garlic
Lasun
Corriander
Dhania
Garam
masala
Mixture of clove,
cardamom, cinnamon,
corriander and pepper
corn powder
pistachio
nuts
Almonds/
Badaam
rose
water
Cardamom
raisins
urad dal
rice
Sugar/
Cheeni
milk
coconut
milk
Illachi
10
ROTI/
Lentils/
Daal
Rice/
Chawal
Tea
Rus
Mixed
Vegetables
/ Sabzi
Non
Vegetarian
Yoghurt
Dahi
Pickle
Aachar
Water
Pani
Milk
Tea
Chai
Coffee
11
Wok/
Karahi
Pressure
Cooker
Rolling Board
and Pin/
Chakla aur
Belna
Masala
Dani
Indian
Plate /
Thali
Glass/
Gilaas
Knife
Churi
Fork
Kaanta
Spoon
Chamach
Pincers or
tongs/
Pot/Dechki
Pot/Dechki
Blender/
Grinder
Tawa/
Pakar
Sarashi
12
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Dechki
----------------------------------------------------------------------------
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13
Handi
----------------------------------------------------------------------------
14
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Karais (woks)
Hatha (ladle)
15
Sieve
.
.
Chopping board
.
.
Cooks knife
.
.
Scales
.
.
Fish slice
.
.
Grater
.
.
Mixing bowl
.
.
Blender
.
.
Measuring jug
.
.
16