Indian cuisine is different from the rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. When it comes to Indian recipes, it is better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian cuisines carries some or the other nutritional as well as medicinal properties.
™
Every state in the country has its own style of preparing Indian recipes. The Indian cuisine is renowned for its delicious gravies; Gravies are generally dairy-based and can include chilies, saffron, and nuts, which has its own attraction of taste. Indian recipes include vegetarian recipes, non vegetarian recipes, South Indian recipes, Gujarati recipes, Punjabi recipes and many more recipes. In Indian cuisine, food is categorized into six tastes; they are sweetness, sour, salty, spicy, taste of bitterness and astringent. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal values.
In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In recent decades, sunflower oil and Soya bean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi's ghee, clarified butter. South Indian recipes are based of rice as the staple grain, a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent.
In South India, coconut and gingerly oil is common. But at last all Indian food is considered to be incomplete without sweet dishes like sweets and deserts and many more. Finally, there are some well established and experienced web sites are offering these Indian cuisines and Indian recipes to their customers. For more information and details, please visit their valuable web site.
Khoya also known as Mawa is a milk product which is used in most of the Indian Sweets. This is made by reducing the milk on slow heat while stirring the milk all the time, until it reduces to a solid form.
This is known as Khoya or Mawa, which is used as a base ingredient in many of the Indian sweets, like Burfi, Gulab Jamun.
In India this can be bought from the Halwais (the sweet makers). However it is hard to get it overseas. Many of the Indian ladies who are overseas do not attempt to make Indian sweets, just because they can not get Khoya in the shops.
Well, let us give you a simple and perfectly easy way to make khoya at home, which you can use to make Barfi, Gulab Jamnu, or simply spread it over the Carrot Halwa (Gajrela).
What do you need ?
1. One Can of Evaporated Milk ( Nestle Coronation is one such brand).
2. Dry Milk Powder.
Evaporated Milk is already reduced, if you do not use the evaporated milk then you will have to spend an hour or so by slowly heating the milk to get rid of all the water content from it, so that it gets thicker.
How to make indian sweet and spice it ?
Take a mixing bowl.
1. Add half the quantity of the Dry Milk Powder.
2. Now pour some evaporated milk in it (just a bit at a time)
3. Now mix it together as a dough (it becomes bit sticky to manage)
4. Add some more evaporated milk or the Dry Milk Powder to this as needed to achieve a tight consistency.
5. Make this in the form of a ball, smear your hands in water to smoothen this ball.
6. Keep this ball in the freezer for about 30 minutes.
7. Now using a grator - grate this in another clean bowl.
Khoya is ready. You can keep it in the fridge for a day or so, but do not store it longer.
You can learn to make many Indian sweets and other recipes on