What is Indian food without its spices? We use a mind-boggling variety of spices in the country, each region having a few favourites depending on what is locally grown. Spices are used in different forms - whole, powdered, freshly ground spice pastes along with fresh ingredients like ginger, garlic, coconut etc. or as spice blends.
Cooking every day can mean spending an exponentially high amount of time in the kitchen. Over a period of time, your enthusiasm can perhaps begin to fade, and cooking may feel like chore. One way to keep it exciting is to put on that experimental hat.
Fluffy, spongy dhoklas sitting daintily on a plate with a bighearted drizzle of chutney, topped with a crackling tadka! Sounds delicious, doesn’t it? Traditionally, dhoklas are made with a fermented batter of besan and spices; however, you could also use rice, semolina, lentils and vegetables too. The dhokla is very versatile and you can add ingredients of your choice and steam it, creating your very own, unique recipe. What’s more, these tiny steamed lentil cakes top the health charts! They are low-cal, cooked with minimum oil and can become your protein-fix. Dhoklas are light, fluffy, steamed and easy to digest. A perfectly nutritious way to quell mid-meal cravings. Besan is made from ground chickpeas or chana dal. Besan’s nutrition is really remarkable - it’s a nutrient powerhouse, it helps manage diabetes and high levels of cholesterol. It’s also perfect for those who are trying to lose weight. Super-adaptable, besan is a staple in just about every Indian household.
We love pasta and burgers, and we love our chicken curry too. But it’s easy to wear out those recipes. If you’ve been wanting to try something new, now is a great time to start. Give your favourite global dishes a tasty desi twist with Tata Sampann Chicken Masala. Here we’ve compiled a list of fusion recipes for you to try.
Gujiyas are crescent-shaped deep-fried goodies with a crisp exterior that gives way to a mildly sweet stuffing of all things delicious such as khoya, dried fruits, nuts and coconut. This is a delicacy prepared mainly during Holi in the Northern states of Bihar, UP, MP and Rajasthan. It is also prepared during Diwali. Versions of this sweet are prepared in the South, too, and it goes by the names of ‘somas’, ‘garijalu’ and ‘kajjikaya’. There may be minor variations in the filling and flavours but the basic recipe remains the same. A similar preparation is called kaaranji in Marathi and gughra in Gujarati.
There are a host of modern, innovative khichdi ideas that put an amazing spin on the traditional recipe and add toothsome flavours! You could try out brown rice, dalia (or broken wheat) or even any of the other indian millets – all rich in powerful nutrients. Play with the dals – toor, moong, urad, masoor, rajma, and chana. Throw in a multitude of vegetables – carrots, tomatoes, peas, potatoes, cauliflower and asparagus to augment taste as well as to give the dish oodles of visual appeal. Experiment with different spices – cumin, coriander, mustard, turmeric, and curry leaves. Each version will turn out scrumptious and wholesome!
For those of you who are exceedingly fussy about your veggies, this is a guide on how you can #LearnToLove these vegetables. If you're convinced that you do not like vegetables and fail to get enough daily, here’s the good news - there are innumerable ways to cook vegetables and make them tasty. Different methods of cooking, seasoning with various herbs and spices, juicing vegetables - all provide infinite options that you can try in your quest to stay healthy.