. Origin :
Tandoori chicken is a popular Indian dish that is believed to have originated in the Punjab region of India, which spans parts of present-day India and Pakistan. The chicken is marinated in yogurt and spices and roasted in a tandoor, which gets its name from the traditional cylindrical clay oven called a "Tandoor" , in which it is traditionally cooked.
. Ingredients :
Chicken: Bone-in chicken drumsticks work best for this recipe for a tender, juicy and moist dish.
Yogurt: Plain full-fat yogurt, you may also use plain greek yogurt.
Spices: Mild Kashmiri red chili powder, turmeric, and garam masala.
Ginger & Garlic: Fresh homemade ginger and garlic paste add authentic flavors.
Lemon Juice: Freshly squeezed lemon juice to tenderize the meat.
. Sembharachi Kodi (Goanese Shrimp Curry)
. Origin :
The dish " Sembharachi Kodi ", known as Goanese Shrimp Curry, is a traditional dish from the coastal state of Goa in western India. Goa has a rich culinary heritage influenced by its history of Portuguese colonization, Indian spices, and local ingredients. The origin of Sembharachi Kodi can be traced back to the traditional Goan cuisine, which combines the flavors of coconut, spices, and seafood. The dish typically includes ingredients such as shrimp/ prawns, coconut, tamarind, red chili, garlic, ginger, and a blend of spices like turmeric, coriander, and cumin.
And for the Recipe; Check the Video Below .
Crisp papadum ; What Is Papadum?
A papad, also known as a papadam, is a very thin, Indian dough of black gram bean flour, flatbread with a satisfying shatter that’s fully dried before getting a quick dunk in hot oil until blistered and golden. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean use it as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers.
Papadums are the ubiquitous side dish for South Indian meals, while in the north of India they are served as a snack or appetiser, often with a cup of tea. In the north, this cracker is called papad.
Did you know?
Papadums are also sometimes covered with toppings – just like a pizza. On a masala papadum, for example, you’ll find red onion, tomato, chilli powder, coriander leaf and crumbled sev, a crispy salty noodle snack made from chickpea flour.
Origin
Papad is likely derived from the Sanskrit word parpaṭa (पपपट), meaning a flattened disc described in early Jain and Buddhist literature. Classic Papadum Ingredients .
Papadums have their origin in various forms in many areas in the Indian subcontinent. Its origin can be traced back many generations, to as early as the late 1800s. This wafer-thin snack was traditionally made by the women in the household, who undertook the tedious process of grinding, drying, and frying the lentils.
. Ingredients of classic Papadum are:
. The basic composition of the papad varies from a number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices for improving both organoleptic and nutritional characteristics.
. Before making any papad, its dough is required to make. That dough contains salt and peanut oil and some flavors to make the special regional papad. Baking soda is also one of the main ingredient for making good papad. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun). Papad can be cooked by deep-frying, roasting over an open flame, toasting or microwaving.
. Gajar Ka Halawa
. Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa. Gajar ka halwa is a sweet pudding made with grated carrots, milk, sugar, nuts, clarified butter known as ghee, and dried milk known as khoya. The dessert originated in Northern India and Pakistan, but today it's consumed throughout India as an everyday treat or a traditional sweet during numerous Indian festivals.
The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.
. Place of origin :
India, Pakistan, Indian subcontinent
The word ‘halwa’ comes from the Arabic word ‘Hulw’, which means sweet . As per ‘Guzishta Lucknow’ by Abdul Halim Sharar, a 20th-century author, and historian, Halwa originated in Arabic lands and came to India via Persia.Even though the origin of Halwa could be traced back to Arabia, it could not be more Indian than it already is. It has such influence in the subcontinent that the sweet confectioners are known as ‘Halwais’ till today, and will always continue to be called so. Halwa came to India and won the hearts of all the sweet lovers.
And for the Recipe; Check the Video Below .