Sampling Traditional North Indian Dishes is One of Joys of India Travel

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A simple, simmered dish of moong dal or yellow lentils, gets its warming flavor and assertive color from turmeric, cayenne, cloves, and cumin. Adjust the amount of cayenne to control the heat level for your family's palate. Serve with white rice or naan. Get the Recipe. 10 of 32.

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Instructions: Rinse 1 cup of rice and place it in a pressure cooker with 3 cups water and 1/2 teaspoon salt. Pressure cook the rice until very soft- 2 to 3 whistles on high heat then lower the heat and cook for an additional 2 to 3 minutes. Let the pressure release on its own. Once the rice is cooked, mash it lightly.

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Many people consider South Indian curd rice to be the best dish to carry along to school, work or travel. To make Curd Rice, South Indian Curd Rice Recipe, Dahi Chawal, combine the cooked rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher. Add the curds and salt, mix well and keep aside.

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Heat sesame oil in a wok, add spring onions and chopped garlic and toss them on high flame for a minute. Add carrot, capsicum, cabbage and french beans (juliennes) and toss them on high flame for 2-3 mts. Add the prepared soya sauce mix and combine well with the vegetables. Add the noodles and combine while tossing.

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Here is the best collection of 15 quick, easy and really delicious Indian lunch recipes! This round-up features your restaurant/ take-out favorites such as Palak Paneer, simple homestyle lunch recipes such as Egg Curry, and grab-and-go options such as Paneer Kathi Roll and healthy salads! Here you will find a wide variety of lunch ideas.

Sampling Traditional North Indian Dishes is One of Joys of India Travel

Chicken Samosas. Go to Recipe. This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. —Taste of Home Test Kitchen, Milwaukee, Wisconsin.

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10. Jamun Mint Popsicles. Use the tarty summer fruit to create pretty purple-hued popsicles to impress your friends. Ridiculously easy to make, you can sprinkle some black salt or chaat masala too for a desi twist. If not kulfi, try this jamun mint Popsicle for a change in taste. 11. Mango Squash Recipe.

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Explore Indian recipes for dishes like chicken tikka masala, paneer, masala chai, chickpea sundal, dal, and a classic Indian lamb-fry.

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Recipes for an Indian Summer. Bal's colorful combination of papaya and edamame is cool and refreshing, yet hearty and filling — perfect for Indian Summer. Get the Recipe: Papaya and Soybean Salad Indian Potato Salad. It's not your average picnic salad! Bal takes an all-American favorite and gives it Indian flair with turmeric, curry leaves.

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6 North Indian Summer Recipes That Rule Our Heart. 1. Kulle Ki Chaat. A unique chaat made with fresh fruits and vegetables that are hollowed out from centre and filled with yummy pomegranate and chickpea filling topped with chaat masala and fresh lemon juice. You can use summer fruits like watermelons to make this chaat.

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Instant Pot Corn Poblano Chowder. Corn Poblano Chowder is an earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes, and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot.

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Instructions. Wash, peel, and dice the squash and zucchini. Remove any hard seeds from the yellow squash. Dice tomatoes and onions. Heat oil in a large skillet or a wok on medium-high heat. Add dried chili, fenugreek, cumin, and mustard seeds. Once the mustard seeds start to pop, add diced onions.

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Indian Summer Kadhi Recipes (North Indian Buttermilk Recipes) Kadhi recipes are a favorite not just for the winters, but also the hot summer. The addition of dahi along with tadka into the kadhi makes it refreshing and cooling for the summers. Serve the kadhi recipes for the summers along with, rice, roti and sabzi to make a simple and quick.

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6. Moong dal. The skinned, yellow moong dal is quick to cook and considered to be lighter and easier to digest than other dals and even recommended by Ayurveda. This versatile lentil can be used, both in raw and cooked form, to make dal, kosumbari (salad), payasam or a light side dish with green leafy vegetables.

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Indian-style baked chicken. The simple marinade of garam masala, cumin, smoked paprika, coriander and turmeric really turns up the dial on this baked chicken dish. Serve with flatbreads and a fresh, green salad.

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My ideal summer scenario is sitting outside eating a light and vibrant curry with friends and family, while sipping a cool, refreshing Indian beer. For me it's pure bliss. With fragrant rice and vibrant summer vegetables, you can easily rustle up a satisfying seasonal meal that everyone will love. Those long summer evenings lend themselves to.