Indian Desserts

  

Indian Desserts are a perfect delight in every season which not only satisfies the taste buds but also energizes the body with glucose shots. India has a wide range of very delectable, finger licking and luscious Indian desserts recipes. Indian sweet seems difficult to resist. It is said that there is no country has a wider range of exotic, luscious sweets than in India. A sumptuous meal is always incomplete without sweet dish like ‘Gulab Jamun’ or ‘Kulfi’ or ‘Gajar ka Halwa’. Desserts give a befitting end to any meal.

History of Indian Desserts
Historical facts lay bare that, desserts in India have an influence of various cultures those have come to India over the years through invasions or as a visitor. The word ‘Dessert’ has its etymological roots in the French term that has been derived from the word ‘desservir’ which means "to clear the table" or "to serve". The origin of sweets in India has been traced to at least 500 BC, where both raw sugar as well as refined sugar was being produced.

Types of Indian Desserts
Indian Desserts can be divided into 2 broad categories one major category is the milk based dessert such as ‘Rabri’, ‘Peda’, ‘Barfi’ and so on. The second category of Indian dessert includes flour based sweets such as ‘Lal Mohan’, ‘Malpoa’, ‘Halwa’ and ‘Ladoo’.

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Jharkhand Cuisine

  

Jharkhandi cuisine encompasses the cuisine of the Indian state of Jharkhand. Staple food of Jharkhand are rice, dal, vegetable and tubers. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Traditional dishes of Jharkhand may not be available at restaurants. Some dish preparations may be mild with a low oil and spice content, although pickles and festive dishes may have such characteristics. Jharkhand cuisine is visible in the tribal villages or weddings.

Features of Jharkhand Cuisine
Jharkhandi cuisine is traditional and combination of various localities in Jharkhand Region. Most of the Dishes of Jharkhand are traditional and some are adopted from mixed culture of adjoining areas. However, the Famous cuisines of Jharkhand, used in all the seasons are Rice, Roti, Daal, Tarkari and sweets, and much more. The food of Jharkhand is generally very light on the stomach and easy to digest. The native folks of Jharkhand have absorbed this fact very well, as showed by the food habits of Jharkhand people

. Various Delicacies of Jharkhand
The staple diet of Jharkhand includes Urad Dal, Rahar Dal, Rice Marua Roti, Chilka Roti and Kanda. Kanda is the name for sweet potatoes which are eaten boiled with tea as breakfast. Other items used are: Konhra phool, Barri, Phutkal, Joki - Moringa oleifera, Saakhin, Khukhri and Sandhna. Sandhna are the bamboo shoots. They are cut into small size and made into a pulp which is added to as well as made into pickles. Jack fruits, Gourd, White pumpkin, Flat Beans, Long beans, Lady Finger are used in the dishes.

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Kongunadu Cuisine, Tamil Nadu

  

The cuisine is extensive as the Kongu region is vast. Kongunadu is a region comprising the western part of the Tamil Nadu state of India. It includes towns like Ooty, Coimbatore, Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, Kangayam, Karur, Erode, Aathur, Salem, Palani Mettur and Dharapuram.
Features of Kongunadu Cuisine
The cuisine of Kongunadu has their origin and own style. The chefs of Kongunadu follow the traditional way of cooking. It does not involve marination of any raw material thereby giving the food a different taste and unique texture. Roasted groundnut, shallots add different flavours to the dishes. Turmeric is added in grated form and grounded after roasting, that gives the product a deep yellow colour and delectable aroma. The dishes are not very oily and chilli is used minimally. Considerable amount of pulses are also used. Other major specialties of Kongunadu cuisine are the usage of dry coconut, pickles, fried mutton, and chicken. Pickles happen to take an important part in the cuisines of Kongunadu.

Ingredients in Kongunadu Cuisine
Cereals like rye, bajra, jowar are used to prepare delicacies for their main course. The people of Kongunadu prefer the use of unpeeled potatoes and milk in curries. They also favour the usage of "Coparai" which means dry coconut in curries and gravies rather than fresh coconut. In Kongunadu mangoes are heavily used to prepare various sweets. The region is the highest producer in Gingely oil, Coconut oil and Turmeric, which is reflected in their cuisine. Blessed with an abundance of oil seeds growing, the region indulges in a variety of pickles soaked in oil. Lemon, Raw mango, Green pepper, Ginger, etc. are few of those which are made into pickles.

Delicacies of Kongunadu Cuisine
Some of the popular vegetarian recipes of Kongunadu cuisine includes Benian, Mushroom thirattal, Ellu kara dosai, Ragi roti, Pallapatti kathirikai masala, Kathamba saadam, Kuchi kizhangu avail, Salavu kuzhambu, Drumstick leaf adai, Karur kaai kurma, Pachapuli rasam, Nila kuzhambhu, Kollu masiyal, Payiru thirattal, Kaalaan parangi kari. Thandu keema urundai, Karur mutton kuzhambhu, Keeranoor mutton kuzhambhu, Karimeen kuzhambhu, Pallipalayam kozhi varuval, Nathakadaiyur nandu masala, Attakatti yeral masala, and Aathur kozhi kuzhambhu are some of the non-vegetarian dishes.

As coconut grows everywhere in this area it is not surprising it plays a predominant role in all meals. Coconut chutney as side for staples like idli and dosa is almost an everyday affair. Tomato based side dishes like chutney and kuzhambu are also common. One of the most popular breakfast items is the coconut milk based kuzhambu which is called paal curry kuzhambu, usually served with dosa. Paniyaram with coconut chutney, sandhavai (string hoppers) with sweetened coconut milk are other popular breakfast items.

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Tamil Cuisine, Indian Regional Cuisine

  

Tamil Cuisine includes both vegetarian and non-vegetarian dishes. Tamil cuisine was developed by Tamilians centuries ago in Southern India. Tamil people are known for its deep belief that serving food to others is a service to humanity. The unique factor of the taste of Tamil food is the use of coconut oil on a regular basis for cooking, unlike the other places in the country.

Features of Tamil Cuisine
Tamil Cuisine is very different from the food of other regions like Kerala, Andhra Pradesh and Karnataka. It is a delectable blend of sweet, spicy, sour and tangy flavours. The presence of Coconut is found in almost all recipes because of its abundance throughout the coastline of the state. Other major ingredients used are rice, turmeric and tamarind. A Tamil meal is traditionally served on banana leaf. Traditional Tamil cuisine ensures that each main meal should include the six tastes - sweet, sour, salt, bitter, pungent and astringent. The goal behind such idea is to provide complete nutrition, minimise cravings and balance the appetite and digestion.

Use of Spices in Tamil Cuisine
Tamil Cuisine represents Tamil people’s love and respect for food through its richness. Tamilians put special emphasis on the use of authentic ingredients to give admirable aroma and delicious taste to their foods. There are various spices that are used in Tamil dishes like ginger, garlic, pepper, nutmeg, tamarind, chilli, cumin, cardamom, coconut and curry leaves.

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Cuisine of Uttar Pradesh

  

The cuisine of Uttar Pradesh is just as diverse as its geography. It consists of both vegetarian and non-vegetarian dishes. Majority of the Uttar Pradesh cuisine comprise of simple and sober vegetarian meals. Dal, roti, subzi and rice constitute the essentials of daily food habits of the locals. Pooris and kachoris are relished on special occasions. Some of the popular preparations of Uttar Pradesh are Dum Biryani, Kebabs, Kulcha-Nihari, Pasanda Kebab, Mutton Kofta, Allahabad ki Tehri etc. ‘Banarasi Paan’ is famous all over the India for its taste and ingredients. It is taken after having the food as peppermint to digest them.

Awadhi Cuisine of Uttar Pradesh
Awadhi Cuisine is native to the city of Lucknow, capital of Uttar Pradesh. Most of the dishes of this region have been influenced by Mughal cooking techniques. The Awadhi cuisine has similarities to those of Kashmir and Punjab. The most famous cuisines in Oudh or Awadh are ‘Kebabs’, ‘Biryani’ and ‘Nihari’. Because of the Muslim dominance most of the items of this region chiefly concentrate on meat. Among the kebabs, ‘Shami’, ‘Kakori’, ‘Boti’ and ‘Galauti’ kebabs are the specialty of Lucknow and so are ‘Kulcha-Nihari’ and ‘Biryani’. Exceptional feature of the Awadhi tradition of cooking is the ‘Dum Pukht’ process of preparing food. In this exclusive style, food is sealed in large pots called Handi and placed over slow fire, allowing the ingredients to be cooked in their own juices under the strict supervision of specialist experts known as ‘Bawarchi’ (cooks). Hence, Dum Biryani (both in chicken and mutton) is one of the most popular and dominant dish originated from Awadhi cuisine. Awadh is also known as the place for ‘Nawabi Foods’.

Common Dishes of Uttar Pradesh
There are several popular veg and non-veg preparations in Uttar Pradesh. Wheat is the staple food of the state; breads are mostly used to prepare ‘Naan’ or ‘roti’. Plain rice and all kinds of vegetables are also included in the list of common dishes of Uttar Pradesh. Some of the common dishes of the state are Aaloo Paratha, Baati chokha/ Litti, Boondi, Chaat, Chilla, Chole Bhature, Daal Bhari Puri, Daal Makhani, Dum Bhindi, Fara, Gobhi Mussallam, Kachori, Kadi Chawal, Pakoda Kadhi, Kofta, Korma, Laapsi, Meethi Roti, Methi Paratha, Nimona (Green Pea & Potato Curry), Palak Paneer, Pakoda, Pasanda Kebab (skewered boneless mutton), Pasanda Paneer, Puri, Raita, Rajma, Rizala, Saada Paratha, Samosa, Seek Kebab, Shab Deg (a winter dish, turnips and mutton balls with saffron), Sooji Halwa, Sultani Dal, Tehri etc.

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Sweets of West Bengal

  

Sweets of West Bengal occupy a prominent place in the Indian cuisine. The sweets from this eastern part of the country are known for its rich taste and texture. Most of the sweets in West Bengal are made from ‘Chhana’ or cottage cheese. Some of the well known sweets in West Bengal are ‘Sandesh’, ‘Rosogolla’, ‘Kanchagolla’, ‘Chamcham’, ‘Kalojam’ and a lot more. Chhana-based sweets in Bengal are too numerous to enumerate in full.

Sandesh of West Bengal
Sandesh is made from sweetened and solidified Kheer. Since the dryness of the kheer made it easy to preserve, Bengalis developed the custom of carrying some sandesh with them whenever they visited some-one. The term ‘sandesh’ also meant news and the sweet, therefore, became the perfect offering for visitor bearing news.

The chhana for sandesh can be pressed, dried, flavoured with fruit essences, coloured and cooked to many different consistencies, filled with syrup, blended with coconut and moulded into a variety of shapes. The names of the sandesh are based on form, content, consistency and flavour.

Rosogolla of West Bengal
Next to sandesh, the Rosogolla is the best known as the representative sweet from West Bengal. It is made of cottage cheese that is formed into balls and soaked in sweet syrup. This delicacy was invented in Kolkata by confectioner Nabin Chandra Das in the 1860s.

Mishti Doi of West Bengal
Mishti Doi is synonymous with West Bengal and is one of their most famous desserts. It tastes great and is amazingly simple to make. It is the quintessential Bengali dessert. Made with condensed milk and caramelized sugar that simply melts in the mouth.

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Karnataka Cuisine

  

Karnataka Cuisine comprises of both vegetarian and non-vegetarian dishes which satisfies both types of food lovers. This South Indian state is blessed with a rich culinary heritage. Its food catalogue ranges from the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Udupi cuisine. The cuisines also reflect the influences from the neighbouring regions and communities, as well as the state of Maharashtra to its North.

Features of Karnataka Cuisine
The food of Karnataka is typically non-greasy. The staple food of Karnataka is rice which is prepared in various ways. They prefer minimum usage of oil and food items are largely steamed. Another speciality of Karnataka is the banana leaf which is used for the arrangements of food items. A Kannada Thali consists of a variety of delicious items like Bajra or Jowar or Wheat Roti, Pickle, Palya, Gojju, Raita, Payasa, Thovve, Chitranna, Rice, and Ghee. A typical Karnataka food item is purely vegetarian with extensive use of coconut. The coastal region however, has a lot of seafood and non-vegetarian delicacy.

Cuisine of North Karnataka
The cuisine of North Karnataka emphasises on roti as the people of North Karnataka have a preference for wheat and jowar rotis served with a variety of chutneys or spicy curries. Besides Jowar Rotis, it offers various other types of rotis like Jolada Roti, Thali Peet, Khadak Roti and Sajja Roti. These rotis are served with side dishes like Kaalu Palya, Soppu Palya, Usli and Jholka. Among the sweets of North Karnataka, Dharwad Peda, Gokak Khardantu, Belgaum Khunda, Shenga Holige and Yellu Holige are the most popular ones.

Cuisine of South Karnataka
South Karnataka is also known as old Mysore. This part is popular for its typical dishes under which comes Bisi bele Baath, Jolada roti, Chapati, Ragi roti, Akki roti, Saaru, Huli, Vangi Baath, Khara Baath, Kesari Baath, Devanagere Benne Dosa, Ragi Mudde and Uppittu. Among the snack items, plain and Rava Idli, Mysore Masala Dosa and Maddur Vada are popularly consumed by the people.

Udupi Cuisine of Karnataka
Udupi cuisine takes its name from Udupi, a city of Karnataka. This place is famous for delicacies that are strictly vegetarian and emphasises on the availability of local vegetables and fruits. Udupi is considered to be the place which introduced the masala dosa, one of the most popular food items in India. Other Udupi specialties include sambar, rasam, dumplings, dry curries, pickles and chutneys of different types.

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