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.

Tuesday, September 9, 2008



Shredded colocassia leaves cooked with chana dal, peanuts and gramflour. Ingredients Colocassia leaves (arbi ke patte) 8 Split Bengal gram (chana dal) 1/4 cup Oil 3 tablespoons Mustard seeds 1/2 teaspoon Asafoetida a pinch Fenugreek seeds (methi dana) 1/4 teaspoon Green chillies, chopped 4-5 Turmeric powder 1/4 teaspoon Curry leaves 5-6 Peanuts, roasted and crushed 1/4 cup Salt to taste Jaggery (gur), grated 3/4 tablespoon Gram flour (besan) 1/4 cup Coconut, scraped 1/2 cup

Preparation Time : 1 hour

Cooking Time : 20 minutes


1. Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain.

2. Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté.

3. Add shredded colocassia leaves and sauté for a minute. Let it cook in its steam for three to four minutes.

4. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well.

5. Add a little warm water and when ingredients are cooked mash it well.

6. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little.

7. Add fresh coconut and mix well. Serve hot.


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