Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Wednesday, March 19, 2008

Peanuts with Pudina Pachadi

1 bunch fresh pudina (spearmint)
1 onion and 4 green chillies
Marble-sized tamarind
1 tablespoon peanut oil
¼ teaspoon cumin
½ teaspoon salt, or to taste
½ cup roasted, unsalted peanuts
Soak tamarind in quarter cup of warm water for about ten minutes to soften, so that it blend well. Meanwhile wash and pluck the pudina leaves and also tender stems. (Two cups tightly packed.) Peel and slice onion to big chunks. Cut chillies to two pieces.
Heat oil in a cast-iron skillet to a smoking point. Add and toast cumin for few seconds. Add the onion and chillies. Saute to pale brown. Remove to a plate. Then in the same skillet, add the pudina and saute until leaves collapse. Remove to a plate. Wait for the contents to reach room temperature.
Take peanuts in a
Sumeet style mixer or blender. Pulse for few minutes. Then add the roasted onion, chilli, cumin and mint leaves. Also salt and the tamarind along with the water it soaked in. Puree to smooth paste. Add water if necessary, about another half cup for easy blending.
Pudina pachadi is best eaten the day it is made.