7 Amazing Cuisines Indians Should Not Miss!

We Indians tend to be wary of trying out new cuisines. We have our very particular preferences because of our traditional food habits. So here are some cuisines from around the world that Indians can start experimenting with. 

1. Thai Cuisine

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Thai food… ooh la la! Thai cuisine is based on the philosophy of a balance of five tastes in every dish: salty, sweet, spicy, sour and bitter. This is very close to our Indian philosophy of balancing six rasas. Thai cuisine is also very adaptable to vegetarian cooking. And they even do curries! No wonder it has started becoming such a popular cuisine in India.

Dishes to try: Apart from the quintessential red and green Thai curry, try Pad Thai (flat noodle in a spicy sauce), Som Tam (spicy raw papaya salad), Khao Pad (fried rice), Thai Pineapple Fried Rice and their Stir-Fried Greens. Wash it down with some refreshing Lemongrass juice and end on a sweet note with a dessert of sticky rice with Thai mango. 

2. Turkish Cuisine

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Turkish cuisine has many influences that make for tastes which Indians will enjoy. Turkish cuisine has a lot of dips and Mezze platters for spice lovers. It uses a lot of fresh vegetables for salads and vegetarian meals. And for the meat eaters they have fantastic kebabs.

Dishes to Try: At the heart of Turkish cuisine are their lavish Mezze platters which you simply should not miss! Their Icli Kofte (minced meat croquettes), lamb Kebabs, Dolma (stuffed vegetable dish) are fantastic too. You can have some ayran (salty yoghurt drink) or Turkish mint tea to digest the meal. Don’t forget their Baklava and Lokum if you like your sweets!

3. South African Cuisine

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South African cuisine has a variety of vegetable and meat dishes for the Indian palate. It uses a lot of spices in cooking, and like our garam masala it has different spice mixes for curries. It has also been greatly influenced by Indian immigrants over the years. So there are a lot of dishes which have origins in traditional Indian cooking.

Dishes to Try: Their Chakalaka (vegetables in onion and tomato gravy), Potjiekos (a slow-cooked meat and vegetable curry), Boerewors (spicy grilled sausages),  and Bredie ( a hearty meat stew made in winters) are to die for! You can drink their traditional local beer or rock shandy (South African style lemonade) to quench your thirst. For the sweet tooth they have Koeksisters (fried twists dunked in sugar syrup) and Malva pudding. 

4. Brazilian Cuisine

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Like Indian cuisine, Brazilian cuisine varies greatly from region to region. This means there is a wide variety of food for all our preferences. For fish lovers, North Brazilian cuisine is the way to go while meat lovers can opt for South Brazilian cuisine. Brazil also has a lot of rice and bean dishes, fruits and breads for vegetarians.

Dishes to Try: Feijoada (a stew of meats and vegetables served with rice), Moqueca (salt water fish stew in coconut milk), Acarajé (black-eyed peas’ fritters) are all great to chow down.  In desserts, you can try Beijinho (candy of condensed milk and coconut) and Quindim (a baked custard).  If you’re thirsty from all the eating, look no further than Cachaça (a distilled spirit made from sugarcane), Cajuína (non-alcoholic drink of cashew apples) and cocktails made from a combination of these with other mixers!

5. Mexican Cuisine

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Mexicans use chilli peppers in their food like we use our red chilly powder! That makes their dishes spicy and appealing to chilli-starved Indians across the world. They also use corn and beans and it’s easier to adapt their cuisine to a vegetarian version. Just order with no meat and only beans, and you’re good to go!

Dishes to Try: Chilaquiles (corn tortillas with red or green salsa and chicken and egg toppings) huevos rancheros  (eggs cooked in a spicy pepper and tomato sauce), torta cubana (Mexican version of a sandwich), pozole (slow cooked corn stew with meats) and tacos al pastor (Mexican version of a shawarma) are great apart from the nachos and burritos. For dessert, try their churros dipped in chocolate, flan (an open pastry with a sweet filling) and sopaipillas (fried breads with sweet accompaniments)  . In beverages you have tequila, cervaza preparada (a beer and tomato juice cocktail) and pox for alcoholics whereas teetotalers can sip on the spicy Aztec Hot Chocolate or refreshing fruit aguas frescas. 

6. Italian Cuisine

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Italian cooking is quite similar to Indian cooking. The best food is homemade food from mom’s kitchen. There are family recipes that are highly secretive and passed down from generation to generation. And there are no measures except a handful of this or a pinch of that! They use a lot of fresh herbs and flavourings that are absolutely delightful to the Indian palate.

Dishes to Try: Pizzas, pastas and risottos are all good, but try their risi e bisi (rice and peas dish like our khichdi), eggplant parmesan, robust spiced meatballs and preserved meats. Pair the meats with amazing local wines and round up your meal with the ever-popular tiramisu and gelato or the lesser known panna cotta (pudding of cooked cream), cannoli (fried pastry dough tubes filled with ricotta-based creamy filling or Zuppa Inglese (custard based dessert).

7. Spanish Cuisine

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Spanish cuisine is gaining popularity in India, mainly due to the culture of tapas which are small dishes had with a drink while bar-hopping. The cuisine of Spain is primarily focused on fresh ingredients, seafood and lightly flavoured sauces. Their use of olive oil and garlic is legendary. They also use a lot of herbs like paprika (smoky chilli pepper), saffron, oregano, rosemary and thyme, cheeses and hams and sausages.

Dishes to Try:  The most famous tapas are Gambas al Ajillo (garlic shrimps), Patatas Bravas (chunky fried potatoes topped with spicy sauces) and Tortilla Espanola (Spanish omlette). You should not miss Paella (seafood and rice dish), Spanish fish and clams in Garlic Wine Sauce, Jamon Serrano and Chorizo Sausage. Spanish wines go great with their food. And you can end on a sweet note with Panellets (small cakes and cookies), quince paste (jelly), teja (dumpling shaped confectionary with sweet filling) or crème brulee.

Wholewheat Banana-Walnut Pancake Recipe

Aai baba recently took a trip to Singapore for my sister-in-law's convocation. They've come back loaded with a lot of food goodies for the home and me. One of the best ones is a bear-shaped pancake pan that tai has sent for me as an early birthday gift!

Wholewheat Banana-Walnut Pancake Recipe

She saw how many pancakes I and later hubby had devoured last year in Singapore at her place. And she very thoughtfully sent me the pan to make more. Now that the pan's here, I HAD to make pancakes!

Wholewheat Banana-Walnut Pancake Recipe

I prefer not to use maida (all-purpose flour) as far as possible. So I made these pancakes with wholewheat flour. A problem that people think wholewheat flour has is that it makes for denser pancakes. To that I say, "Nope!" Once you get the eggs frothy, these pancakes are anything but dense. Add in bananas and walnuts with a sprinkling of sugar and you've got yourselves a quick breakfast treat!

Wholewheat Banana-Walnut Pancake Recipe

Preparation Time: 10 minutes
Cooking Time: 3 minutes per pancake

Makes: 4 pancakes

Ingredients:

3 eggs
2 cups wholewheat flour
1 large banana
5 walnuts de-shelled
2 tsps powdered sugar
1/2 cup water

Butter for brushing the cooking pan
Powdered sugar for sprinkling on top.

Method:

Peel the banana and cut it into small chunks of about 3 cms each.

Cut the walnut kernels into 4-5 pieces.

In a bowl, break the eggs. Whisk with a beater or fork in quick circular motions till a thick layer of froth is formed at the top.

Fold the flour and sugar in gently. Add water, banana chunks and walnuts and mix gently.

Heat a pan. Brush it with butter on one side. Pour a quarter of the batter and cook till golden brown on one side. Flip and cook on the other side,

Use a sieve to sprinkle the powdered sugar on top and serve hot!

Garlic Chutney Recipe

This fiery red garlicky chutney can be a life-saver. It's a 3-ingredient recipe that takes very little time to make. And it can be stored for up to a month in the freezer.

Garlic Chutney Recipe

And there are so many uses of this chutney. Add it to pav bhaji (recipe here) while cooking after the tomatoes are done and before you add the potatoes. Use it as a topping for your ragda patties (recipe here). Add it as a spread to your frankie (recipe here). Mix it into your dal ke parathe (recipe here) dough for an extra zing! Or serve it as an accompaniment to your wada pav (recipe here), bhajiyas/ pakoras (recipe here) and cutlets (recipe here). 

Garlic Chutney Recipe

The uses of this 'wonder' chutney are only limited by your imagination! 

Garlic Chutney Recipe

Preparation Time: 40 minutes

Making Time: 5 minutes

Makes: about 1 cup of chutney

Ingredients:

20 dried whole red kashmiri chillies

2 cups warm water to soak

30-35 cloves of garlic

1 tsp corriander powder

2-3 tsps water to grind

Salt to taste

Method:

De-seed the kashmiri chillies. A trick to do this is to use a scissor, cut the top open and squeeze till the seeds all fall out.

Soak the deseeded chilles in the warm water for half an hour. Drain the water away.

In a grinder, grind together the soaked chillies, garlic, corriander powder and salt with a little water to form a smooth paste.

Store in a clean airtight container in the freezer.

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

After my wedding, I find myself getting closer to traditional Gujarati cooking. Firstly because hubby and aai-baba love it. And of course, because when I feel the (very rare) cravings for some simple Gujju food, my mom and maasis can't be around. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Any Gujju worth the name "Gujju" loves methi na thepla. These very lightly spiced fenugreek flatbreads are our go-to meal when in doubt! Pair them up with a potato sukhi bhaaji (recipe will be up soon) and some homemade chhundo (sweet grated mango pickle/ relish) and you've got yourself the ultimate Gujju meal!

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Thepla easily last for about a week without refrigeration, so they make for great travel food. My most fond memories of thepla are the heaps that my maasi used to carry for our overnight train journeys to Ahmedabad. Mom used to get her amazing chhundo and sukhi bhaaji and we'd have a fest having avoided the bland train food. Those meals are some of the best travel stories I have. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

Preparation Time: 15 minutes

Cooking Time: 2 minutes per thepla

Makes: 10 theplas

Ingredients:

2 tbsps yoghurt 

2 tbsps sugar

1 cup packed fresh methi leaves (fenugreek)

2 cups whole wheat flour

4-5 garlic cloves crushed

1 tsp turmeric powder

1 tsp red chilly powder

1 1/2- 2 cups water

Salt to taste

Whole wheat flour as required for dusting when rolling

Vegetable oil as required for roasting theplas

Method:

In a small bowl whisk together sugar and yoghurt till the sugar dissolves completely. A fork should be good enough to whisk it, you don't need a whisk for this!

In a large plate take the cleaned methi (fenugreek) leaves. Add the salt, turmeric, red chilly powder and the garlic cloves. Now add the prepared yoghurt and sugar mix. Mix all of these well with your fingers.

Add the whole wheat flour and mix this dry mixture again with your fingers.

Slowly start adding water and make a hard dough like the one for paranthas. Cover and rest it for 10 minutes. 

Heat a tawa/ flat griddle pan.

Make balls of the dough of about 2 inches in diameter. Dust with wheat flour and roll out a parantha. Keep dusting while rolling, as required.

Roast on the pan on both sides till half done without oil. Then brush oil and roast on both sides till done. 

Relish hot with chhundo, pickles, yoghurt, or even chutney! 

5 Unique Indian Curries You Shouldn't Miss!

I've been thinking Indian food. And I have been thinking curries. Indian curries have been stereotyped as tomato and cream-based with lots of curry powder or garam masala. Honestly, if we ate like that everyday we'd be a nation with a lot of health problems.

India is a land of diversity even in it's food and curries. We make so many different types of curries with different bases and different spice mixes. Here's a compilation of my favourite curries which you may not have even heard of!

1. Laal Kaalwan (Maharashtrian Red Fish Curry)

The recipe can be found here.

Laal Kaalwan (Maharashtrian Red Fish Curry)

Laal kaalwan is the latest entrant on my list of favourite curries! It's a spicy, tangy curry with an underlying flavour of coconut and onions. It's best served with plain steamed rice and is a must-eat for seafood lovers who are tired of the same old chicken curries.

2. Pink Guava Curry

The recipe can be found here.

Pink Guava Curry

Yes, that's right! It's a curry made of pink guavas. Fruity with hints of spice, it's curry like you many have never had (or even heard of!) before! This curry is great for days when  you don't feel like having the same old vegetables. Pair it with some wheat paranthas (like these) and you're good to go!

3. Papad ki Dahiwali Sabzi

The recipe can be found here.

Papad ki Dahiwali Sabzi

Run out of vegetables in the fridge? Don't worry, this curry is here to save the day! This curry is a unique experience of roasted namkeen papads cooked in a lightly spiced rich yogurt gravy. Pair it with some phulkas or steamed rice and relish fresh!

Kerala Style Vegetable Stew

The recipe can be found here.

Kerala Style Vegetable Stew

A medley of vegetables slowly cooked in coconut milk with whole spices. The fragrance of the spices seeps into the curry giving it a gentle taste without being overpowering. This beautiful dish pairs best with steamed rice to make a great one-dish meal. Or you can eat it with some appams if you know how to make them or get your hands on some good ones.

5. Vendakka Moor Kolumbu (Okra in Yoghurt Gravy)

The recipe can be found here.

Vendakka Moor Kolumbu (Okra in Yoghurt Gravy)

Sauted okra is cooked in a creamy yoghurt gravy with a South Indian tempering of curry leaves, mustard seeds and onions. A rich yet light curry, this one is greatly satisfying for the taste buds and the stomach. It is best had with parathas or phulkas.

Quick Aloo Tikki Chaat Recipe

A few of hubby's friends had decided to meet up at our local Starbucks a few days back. I thought, "Why?!" I asked him to just invite them home! Since the wedding I've been looking out for chances to show off my cooking and inventing skills. I jumped at another chance to do so!

Quick Aloo Tikki Chaat Recipe

Since it was evening time just before dinner and we had not made dinner plans, I thought chaat would just be perfect for this time! I also had the chutneys ready. But I had only a half an hour head's up so I couldn't boil potatoes and make the regular tikkis. I needed something quick.

Quick Aloo Tikki Chaat Recipe

That's when I this idea came to me. Hubby and I had had this amazing chaat at a friend's wedding in Bangalore where the aloo tikki was a shallow fried patty of grated potato. Since I love tikkis made this way, I thought why not try it at home?! They're very easy to make, need only 3 ingredients that are always in our pantry, and don't take much time... pretty much a great combination of things for me!

The chaat was a quick cooking affair. The tikkis were made in about 20 minutes. I had made and stocked the chutneys from before like I always do. And I quickly chopped an onion for topping. It took less than half and hour and was more-so satisfying because because it got hubby's and his friends' thumbs-ups! It is a great recipe to put in my quick party starters brain file.

Quick Aloo Tikki Chaat Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Serves: 4

Ingredients:

200 gms potatoes
2 tsps red chilly powder
Salt to taste
Oil for shallow frying

For Serving

2 cups yoghurt
1 tsp red chilly powder
6 tbsps date and tamarind chutney (recipe here)
4 tbsps green mint chutney (recipe here)
2 medium sized onions finely chopped
4 tbsps sev
2 tbsps corriander leaves

Method

Peel and grate the potatoes with a grater of medium thickness.

Squeeze the potatoes a couple of times with your hand to remove the starchy water in them. There is no salt added yet, the potatoes will give out water even before salt is added.

In a shallow frying pan, heat the oil.

Lower the flame. Take a handful lump of the grated potato and press onto the pan. It should be like this.

Quick Aloo Tikki Chaat Recipe

Press down with the help of a spatula. Make 5-6 such tikkis in one go.

Sprinkle salt and a pinch of red chilly powder on each tikki.

Quick Aloo Tikki Chaat Recipe

Let the tikkis cook on one side till golden brown. Keep pressing with a spatula every 30 seconds or so to make sure it binds together. It takes about 5 minutes on a medium high flame to cook it to golden brown.

Quick Aloo Tikki Chaat Recipe

Flip and cook the other side by pressing it again and again till it's golden brown.

When it's done on both sides, remove from the pan.

Quick Aloo Tikki (Aloo Tikki Chaat Recipe)

To serve, take a tikki. Top it with yoghurt, date and tamarind chutney, green mint chutney, onions, sev and corriander leaves.

Relish it with great delight! 

Cooking 101: Tempering

Tempering is an essential part of Indian cooking. It is used in almost all vegetable, rice, meat and lentil dishes in India. Known as 'tadka', 'baghar', 'vaghar', 'fodni', 'chaukna' in various Indian languages, tempering can be used at the beginning of cooking the dish or also as a garnish.

Tempering
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Tempering begins by heating a small quantity of vegetable oil in a kadhai (if it is used at the beginning of making a dish) or a small tempering spoon/ vessel (if used as a garnish). Whole spices like mustard seeds and cumin seeds are then added and allowed to crackle, If needed other tempering ingredients like asafoetida powder, curry leaves, dried red chillies, garlic, ginger, etc are added last.


Tips for Tempering

Heat the Oil Enough

Make sure the oil is heated enough. Ideally the mustard and cumin seeds should start crackling about 30 seconds after they're put in. This takes some practice to get right, but don't worry after 5 or 6 tries, you'll get it!

Be Safe

When adding the mustard seeds and cumin seeds or whole spices, lower the flame so the hot oil doesn't splatter all over you. Also stand as far away as possible and move back immediately after you add in the spices.

Curry Leaves in Tempering

Curry leaves tend to make hot oil splatter even more than seeds. Well, that's simply because after you wash them, the water stays on them. When water is added to hot oil, it's a splatter explosion! Dry the curry leaves a little and it won't splatter as much. And yes, stay as far away as possible.

Recipes To Try out Tempering:

1. Tuvero no Bhaath
2. Dal Fry
3. Pink Guava Curry