Punjab Cuisine, Indian Regional Cuisines

  

The cuisine of Punjab has an enormous variety of mouth-watering dishes. Punjabi food is usually relished by people of all communities. The people of Punjab love to eat; and this is reflected in their delicious, hearty regional cuisine. One of the most impressive things about Punjabi food is its variety. Punjabi cuisine is not subtle in its flavour. The spice content ranges from minimal to pleasant to high cooked with liberal amount of pure Desi ghee (clarified butter) always served with a liberal hand of butter or cream. Milk and its products are an essential part of everyday cookery. Curd and buttermilk are also an essential concomitant with every Punjabi meal. Punjabi Cuisine has a rich tradition of many distinct local ways of cooking, out of which one is a special form of tandoori cooking style. Punjab is home to authentic tandoori food.

The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle that has been prevalent for centuries. Punjab is a major producer of wheat, rice and dairy products which form the staple diet of Punjabi people. In Punjab itself, there are differences in flavours and style. For example, people around Amritsar prefer well-fried stuffed Paranthas and milk sweets. The people of Doab region eat a more of them; in the Malwa region "Bajra (ground maize) Khichari" is a delicacy.

Various Delicacies of Punjabi Cuisine
"Maa ki Dal", "Sarson Da Saag" and "Makki Di Roti" and stuffed Paranthas can be found in every nooks and corners of Punjab. The people of Punjab prefer rotis or chapatis than rice. In fact their staple food is "Makki Di Roti" and "Sarson Da Saag". The food of Punjab is suitable for those who burn up a lot of calories while working in the fields and tilling their small acres. For the urban folk, however, eating even one dish is enough because life in the cities is so sedentary. The main masala in a Punjabi dish consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee to enhance the taste of the food. They can have rotis or chapatis with just onions only if they do not have a curry or vegetable along with it.

Predominantly wheat eating people, the Punjabis cook rice only on special occasions. It’s never eaten plain or steamed rice. Rice is eaten always with a flavouring of cumin or fried onions with "Rajma" or "Kadhi". Rajma (Red Beans) with rice or rice with Kadhi is eaten on holidays or on festive days. In winter, rice is cooked with Gur (Jaggery) or with peas called "Matarwale Chawal" or as a delicacy called "Rao Ki Kheer" which is rice cooked on very slow fire for hours together with sugarcane juice.

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Marwari Cuisine

Marwari Cuisine is the cuisine of the people from the erstwhile princely state of Marwar in Rajasthan. It is primarily vegetarian and offers a fabulous variety of dishes. The cooking style used is mainly based on the natural climatic conditions of the desert land from where the Marwari people have originated. Food that lasted for several days and that could be eaten without heating was preferred, more out of necessity than choice.

Features of Marwari Cuisine
Marwari cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. Most Marwari food is based on dried ingredients that is readied and kept. The harsh climate along with the insufficiency of a lot of ingredients has formed the traditional cuisine of this region of Rajasthan. Most Marwari cuisine adds ghee to the dishes in the raw form, oil is hardly used. The dish is prepared and ghee is added on top, which is the best way to consume fat.

The Marwari vegetarian food comes in two varieties; one is consumed by the local people who use various types of spices and herbs and the other one is the food consumed by the Marwari Jains. The Marwari Jain people prepare food without using onions, garlic or any ingredient grown under the soil, except ginger and groundnuts.

Delicacies of Marwari Cuisine
In Marwari cuisine, the use of gram flour and curds is very common to make innumerable dishes, each tasting distinctly different from the other. ‘Gatta’, ‘Chilla’, ‘Kadhi’, ‘Pitthor’, ‘Pakodi Ki Sabzi’, all of these have gram flour and curds as the main ingredient. Since the state witnesses a variety of seasons, various flours such as bajra, makai, jawari are used in rotis, porridge, dhoklas and even in raitas. Some of the breakfast dishes are ‘Bajre Ka Khichdaa’, ‘Makai Ki Ghaat’, ‘Moong Dal Khichdi’, ‘Matar Makai Ka Dhokla’ are forms of porridge served during winter.

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Tourism in Karnataka

 

Tourism in Karnataka includes numerous nature, religious and the adventurous spots of tourist interest. Tourism in Karnataka offers its visitors a wide array of temples, forests and wild life, scenic beaches and historical monuments. All kind of travellers will find a suitable place for holidaying in the state of Karnataka. For nature, admirers there are beaches and hill stations. Wildlife sanctuaries are also scattered throughout the state. For those who want to indulge in adventure, the state provides many opportunities to try out several adventure sports. Being an Indian state, religion is an indispensable part of the culture of Karnataka. Hence, there are a number of temples and mosques in the state. Some of these are famous worldwide.

Pilgrimage Tourism in Karnataka
The state of Karnataka is a home to numerous pilgrimage centres. Temples are an integral part of pilgrimage tourism in Karnataka. The famous Virupaksha Temple in Hampi in Karnataka attracts religious pilgrims from different parts of the country. It is the main centre of pilgrimage at Hampi and has been considered the most revered over the centuries. Numerous devotees from all over the country come to the Virupaksha Temple to offer their prayers. The Omkareshwara temple in Madikeri in Karnataka is a holy place, which is flooded by devotees most of the time of the year. The Omkareshwara temple is dedicated to Lord Shiva. The Nandi Bull Temple, located in the capital city Bengaluru is occupied the whole time of the year with religious rituals and events held in the temple premises. The Iskcon temple in the city of Bengaluru is one of the most celebrated and sought after pilgrimage centres in Karnataka. The imposing temple compound, the supreme deities of Lord Krishna, Radha and the pious ambiance makes the pilgrimage one of the most sacred sites. This temple attracts pilgrims from national and international front every week. Muslims comprise majority part of population in Karnataka and as a result, there are several mosques. The Jumma Masjid, Jami Masjid, and the Military Masjid of Bengaluru are important religious centres for the Muslim devotees. The Jamiya mosque in Bijapur and the Ekminar mosque in Raichur District are among the other important Muslim pilgrimage centres in Karnataka. These religious places in the state of Karnataka are also renowned for their architectural marvel apart from their religious fervour.

Nature Tourism in Karnataka
Wildlife in Karnataka is a significant part of its tourism. The dense forest of Karnataka is a treasure trove of wild life. The interesting colourful birds, impressive flora varieties and abundant species of fauna comprise the Karnataka's forests and wildlife sanctuaries that have room for thousands of mammals, birds, reptiles and insects as well as several scarce species. Dandeli Wildlife Sanctuary is the largest wild life sanctuary of Karnataka. It is a home to some rare species of birds and animals. The sanctuary offers wildlife Jeep safaris, bird watching, fishing, coracle boat rides, trekking in the jungles of Dandeli Wildlife Sanctuary.

The Nagarhole National Park in southern Karnataka is an ideal locale for a wide variety of wildlife. Animals like four-horned antelope, sloth bear, jungle cat, spotted deer, flying fox, Royal Bengal Tiger, panther, Indian bison, bonnet macaque, and pangolin find a safe haven in this sanctuary. A trip to the Nagarhole national park in the dry seasons can be quite rewarding because wild animals can be spotted in large numbers near sources of water.

Bandipur National Park is a stunning forest reserve situated in the south Indian state of Karnataka. The region is well gifted in terms of foliage and vegetation that ranges from deciduous and evergreen forest covers to open grassy woodlands. The Cubbon Park in Bengaluru is an interesting tourist haunt. The vibrant flower beds, shady bowers and blossoming trees make it an ideal location for the visitors to spend some quality time in the lap of nature. The Brindavan garden near the city of Mysore in Karnataka is another major tourist attraction.

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Pav Bhaji, Indian Snacks

Pav Bhaji is a popular street food from Mumbai. It is a quick meal that can be grabbed on the go.

Pav Bhaji is a fast food dish from Maharashtra. It consists of a vegetable curry served with a soft bread roll.

History of Pav Bhaji
Pav Bhaji originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav Bhaji was later served at Udupi restaurants throughout the city.

Types of Pav Bhaji
Variations on Pav Bhaji include:

• Cheese Pav Bhaji, with cheese on top of the bhaji
• Fried Pav Bhaji, with the pav tossed in the bhaji
• Paneer Pav Bhaji, with paneer cheese in the bhaji
• Mushroom Pav Bhaji, with mushrooms in the bhaji

Preparation of Pav Bhaji
Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle served hot with a buttered soft white bread roll.

Read More :- Pav Bhaji, Indian Snacks

Roasted Vermicelli Kheer, Indian Dessert

Roasted Vermicelli Kheer is a popular sweet dish consumed in various parts of India. It is made during various festivals and celebrations. The basic ingredients required for preparing this mouth-watering dish are roasted vermicelli, milk, sugar, ghee and saffron.

Ingredients of Roasted Vermicelli Kheer

• One cup of roasted vermicelli
• Six cups of milk
• One cup of sugar
• Three tablespoon of ghee
• A pinch of saffron
• Two teaspoon of charole nuts (optional)
• One-fourth teaspoon of grounded cardamom
• One tablespoon of peeled and sliced almonds

Read more : Roasted Vermicelli Kheer, Indian Dessert

Sabudana Khichdi, Maharashtrian Cuisine

 

 

Sabudana Khichdi is the very popular dish in Maharashtrian cuisine prepared with soaked sabudana, potatoes and roasted peanut powder. It is usually made during fasting days like Navaratri, Mahashivratri and Ekadashi. It is the most popular snack recipe for vrat or Hindu fast.

Ingredients:

• Sabudana - 1 cup
• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Green Chilies - 2, chopped finely
• Curry leaves - 7 to 8
• Potato - 1 small, cut into small cubes
• Rock Salt to taste
• Roasted Peanuts - 2 tbsp, crushed
• Desiccated Coconut - 1 tbsp
• Lemon Juice - 1 tsp
• Sugar - 1/2 tsp (optional)
• Coriander Leaves - few sprigs, chopped finely

Read more : Sabudana Khichdi, Maharashtrian Cuisine

Marwari Cuisine, Indian Regional Cuisine

Marwari Cuisine is the cuisine of the people from the east while princely state of Marwar in Rajasthan. It is primarily vegetarian and offers a fabulous variety of dishes. The cooking style used is mainly based on the natural climatic conditions of the desert land from where the Marwari people have originated.

Features of Marwari Cuisine
There are some specific reasons for the use of some specific ingredients. The local people who use various types of spices and herbs.
.
The Marwari Jain people prepare food without using onions, garlic or any ingredient grown under the soil, except ginger and groundnuts.


Delicacies of Marwari Cuisine
In Marwari cuisine, the use of gram flour and curds is very common, each tasting dhoklas different from the other. ‘Gatta’, ‘Chilla’, ‘Kadhi’, ‘Pitthor’, ‘Pakodi Ki S
abzi’, all of these have gram flour & curds. The  flours such as bajra, makai, jawari are used in rotis, porridge, dhoklas and even in raitas. Some of the breakfast dishes are ‘Bajre Ka Khichdaa’, ‘Makai Ki Ghaat’, ‘Moong Dal Khichdi’, served during winter.

Read more : Marwari Cuisine, Indian Regional Cuisine

Benaulim Beach, Goa

Benaulim Beach is one of the evergreen destinations of Goa. It has the whole thing, right from captivating beaches, deluxe silvery sands, to nightlife and parties. It begins with the end of the Colva beach.

Location of Benaulim Beach
Benaulim Beach is located in south Goa on the shores of the Arabian Sea. It lies 41 kilometres away from Panaji, capital of the Indian state of Goa.

History of Benaulim Beach
According to Hindu mythology, Goa was formed when the sage Shri Parasurama

considered asLord Vishnu's sixth incarnation, fired an arrow into the sea from the top of the Western Ghats and ordered the waters to recede.

Things To Do In Benaulim Beach
The huge palm trees shading the beach make it one of the ultimate beaches for relaxing through day and night. Moreover, the sea is safe for swimming and  other vendors offering an array of food items. Water activities like jet skiing, snorkelling, parasailing and wind surfing are here.

Read more : Benaulim Beach, Goa

Dal Pakwan, Sindhi Cuisine

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Usually Dal Pakwan is served with sweet chutney, green chutney and chopped onions. This dal can also be had with chapati, roti and rice. Dal Pakwan snack as a brunch or in lunch too. 

     
Ingredients for making Dal:

• Chana Dal - 2 cups
• Water - 2 cups
• Green Chillies - 2 slit
• Curry Leaves - 8 to 10 (optional)
• Cumin Seeds - 1 tsp
• A pinch of Asafoetida
• Turmeric Powder - 1/2 tsp
• Red Chilli Powder - 1/2 tsp
• Dry Mango Powder - 1 tsp
• Garam Masala Powder -1/4 tsp
• Sugar as required (optional)
• Salt as required
• Oil or Ghee - 1 tbsp

Get to know, how yummy fully tummy dish is prepare here : Dal Pakwan, Sindhi Cuisine

West Indian Recipes

West Indian Recipes are the combination of nutrients vegetarian diet. The cooking style in the desert areas, and instead of water milk, buttermilk and clarified butter are used as the thickening medium. 

Gujarati recipe is strictly vegetarian, Gujarati food is crisp spicy and fried. The Gujarati thali includes farsans, sweetmeats and a variety of sweet and sour chutneys and pickles. Gujarat West Indian Recipes include the preparation of Khaman Dhokla, Doodhpak


Rajasthan Cuisine such as 'khata', 'ghatta ki sabzi' and 'pakodi' are prepared. Rajasthani recipe includes
rotis, 'rabdi' and 'kheechdi

West Indian Recipes also include spice or masala include a dhani-jeera powder, turmeric, pepper. Sweets like Jodhpur and Jaisalmer are famous for their '

laddoos', Pushkar is famous for 'malpuas', Bikaner for its 'rasgullas', Udaipur for its 'dil jani', Jaipur for its 'mishri mawa' and 'ghevar'.

Read more : West Indian Recipes