India is famous for its delicious food both vegetarian and non-vegetarian. Each state in India has its own typical food items. Towards the north the emphasis is on wheat and maize based products, where as the east is predominantly rice and cereals which form the staple diet. The south is famous for its mouthwatering dishes made of lentils and tamarind and the west is the place for delicious rice cakes and dahi kadis. People from all over the country are famous for their hospitability which adds spice to their lives like the spice they add to their food.

East Indian
Crab Curry
Crispy Chicken
Paneer Roll
Mustard Sandwich
Steamed Hilsa
Mango Chutney
Nankhatai
Momo

West Indian
Bhindi Bhaji (Fried Ladyfinger)
Gujarati Thali
Mattar Panner
Chilli Chicken
Sweet & Sour Noodles
Prawn Malaicurry
Masala Gobi
Imlichutney

North Indian
Chicken Korma
Chicken Butter Masala
Mutton Biryani
Gobi Paratha
Aloo Dam

South Indian
Dosa
Meat Pickle (Kerala)
Pulahari (Tamarind rice)
Sambar
Khatta Mango Dal
Lemon Rice

Snacks
Onion Pakoda
Gajar Ka Halwa
Shaami Kebab
Spicy Chhole

Dessert
Badam Ki Barfi
Marble Cake
Bread Pudding


Cauliflower Manchurian

PROCEDURE:
1. DIP CAULIFLOWER IN CORNFLOUR WATER AND DEEP FRY.
2. HEAT OIL IN KADAI AND FRY CHOPPED ONIONS,CHILLIES,GINGER,GARLIC .LET THESE BE FRIED FOR 5 MIN.
3. NOW ADD SALT,FRIED CAULIFLOWER,CHILLI SAUCE,SOYA SAUCE,SPRING ONIONS. LET IT FRY FOR 5 MIN.
4. JUST BEFORE REMOVING KADAI FROM HEAT, ADD AJNAMOTO( TASTING SALT),CORIANDER LEAVES. TASTY CAULIFLOWER MANCHURIA READY. SERVE HOT WITH TOMATO SAUCE.

Tomato Soup
INGREDIENTS:

BUTTER- 3 TBSP
BAYLEAF-1
GARLIC-1 CLOVE(CHOPPED)
TOMATOES-4 LARGE(CHOPPED)
SALT-2TS
PPEPPER-1/4TH SPOON
SUGAR-1 TBSP

PROCEDURE:I PREFER PRESSURE COOKER FOR QUICK COOKING.

1.MELT BUTTER IN COOKER. ADD BAY LEAF,GARLIC,TOMATOES,SALT,PEPPER,SUGAR

2.CLOSE COOKER AND COOK FOR 2 WHISTLES.

3.REMOVE FROM HEAT. OPEN THE COOKER AND REMOVE BAY LEAF FROM SOUP.

4. NOW BLEND THE SOUP IN A MIXIE.

5. RETURN TO COOKER.REHEAT AND SERVE.TRY IT ON A COLD DAY RAINY

Vegetable Samosa

INGREDIENTS:

MAIDA -1 CUP

OIL -3 TBSP

SALT - FOR TASTE

FOR STUFFING CURRY:

POTATOES -6

PEAS A FISTFULL

CARROTS -2 ( CUT INTO TINY SIZE)

ONIONS -1

GREEN CHILLIES-2

CHILLI POWDER- 1 TSP

SALT -FOR TASTE

GARAM MASALA POWDER- 1 TSP

PROCEDURE:

1. MIX THE DOUGH INGREDIENTS. ADD WATER LITTLE BY LITTLE AND MAKE HARD DOUGH. KEEP IT UNDER A WET CLOTH FOR 10 TO 15 MIN.

2. BOIL POTATOES. LET IT COOL AND PEAL THE SKIN OF POTATOES AND SMASH THEM.

3. COOK PEAS AND CARROTS AND ADD THESE TO SMASHED POTATOES.

4. HEAT OIL IN A PAN AND FRY ONIONS.WHEN IT TURNS TO GOLDEN BROWN COLOUR,ADD SMASHED POTATO,CARROTS,PEAS MIX AND CHILLIES.

5 FRY FOR 5 MIN AND ADD SALT,CHILLI POWDER,GARAM MASALA POWDER AND COOK FOR 10 MORE MINUTES.NOW CURRY IS READY FOR STUFFING

6. DIVIDE THE DOUGH INTO 16 EQUAL PORTIONS AND ROLL OUT LIKE A CHAPATHI WITH EACH PORTION.

7. CUT CHAPATHI INTO HALF SUCH THAT IT LOOKS LIKE SEMI CIRCLE

8 APPLY WATER ON EDJES OF SEMI CIRCLED CHAPATHI , SHAPE INTO CONE AND STUFF IT WITH CURRY.

9. SEAL THE EDJES AND DEEP FRY TILL SAMOSA IS CRISP.

10.DRAIN INTO AN PAPER TOWEL

11. SERVE HOT WITH TOMATO SAUCE.

DEAR FRIENDS, I USED TO DO IT FAST IN CALIFORNIA BECAUSE I USED POTATO POWDER, FROZEN PEAS,CARROTS. SO I COULD NOT FIND DIFFICULTY IN COOKING. EVEN SAMOSA PASTRIES ARE ALSO AVAILABLE. SO SAMOSAS ARE READY WITH IN 15 MIN.