No Worries Curries Blog: Indian Food

With today’s mantra of eat more plant food we see posh fruit and juice parlours sprouting around. Instagram is lush with tantalising pictures of luscious fruit and vibrant vegetables arranged in all manner of aesthetics by raw food enthusiasts.  But fruit and vegetables are not the only plant food we can enjoy.  Let’s take a look at what replaces a steak on an Indian plate - pulses.

With 47% of Indians following a vegetarian (lacto-ovo) diet there are a whole variety of pulses included in every meal.  They are cheap but provide high nutrition and the protein component in meals for millions.  Pulses are eaten at each meal both in sweet and savoury recipes.  In many Indian households lunch or dinner would consist of a dhal, a bean dish, 2 seasonal vegetables, rice and or chappati accompanied by pickle, papadums and a sweet dish.

Dhal for most Indians is synonymous with soul food.  A hot steaming bowl of dhal and some rice/roti to accompany it and you have a satisfying meal in minutes.  There are several varieties of Dhals and we will endeavour to explain some of them.

• URAD (black coloured lentils) are black in colour and about the same shape and size as moong beans. They are highly nutritious and recommended for diabetics as are other pulses. Only needs washing before cooking.
• CHANA (yellow split-pea lentils) have a deep yellow colour and look like the halves of a chick-pea, only smaller in size. They take a long time to cook and hence are perfect for use in a slow cooker. Need to be soaked to reduce cooking time.
• MASOOR (orange coloured lentils) are most commonly used in many homes. They take the shortest time to cook and are excellent for quick meals. Wash thoroughly till the water runs clear.
• MOONG (green coloured lentils) are easy to digest hence they are prepared for children. They are also used in sweet dishes like in the south (Godsheh in Goa and Vorn in Mangalore) and in the north (Moong Dal Halwa) – which is reminiscent of the Chinese Moon Cake.

The six major pulse groups grown in Australia are: Broad Beans, Chickpea, Field Peas, Lentils, Lupin and Mungbean.  Pulses are universally recommended as part of a healthy eating plan and feature prominently in some of the world’s healthiest diets such as the Mediterranean diet.  So feel positively pulsed and enjoy these easy recipes, which we have hyperlinked below:

• DHAL MAKHANI - The richest of all the dhal dishes thanks to the addition of cream and butter. 
• JEERA TADKA DHAL -  Basic everyday dhal that gets most of its flavour from the 'tadka', which is the tempering of condiments like cumin seeds, dried red chilli and curry leaves, in hot oil, which is then added to the lentil curry. 
• CHANA DHAL - This lentil is much thicker than its counterparts and usually requires to be soaked in water before cooking. 
• PALAK (Spinach) DHAL  - The addition of spinach in this dhal dish is so divine, you will want to consume it as a soup, rather than just a curry. 
  
  
  

Who would have thought that something as tiny and apparently insignificant as a grain of rice would be the foundation that sustains the world’s largest populations for millennia?  The variety of grains and the multitude of ways in which they are used are as diverse as the inhabitants who occupy India.  The origins of the cereal grain are traced back to ancient China, where it has been cultivated for 5,000 years.  The grain is said to have worked its way through to India from China via the Himalayas.  Rice was first mentioned in the ancient Sanskrit text Yajur Veda (1500 - 800 BC) and its earliest cultivated remains date from around 2000 BC - making it pretty darn ancient!

In India, rice is the first and last food as it is easy on the digestion.  For babies it is their first solid and for the infirm and old their last sustenance.  Nowadays, in most regions of India, rice is a staple dish and is consumed in a myriad of ways.  

 Below, we explore some of the different uses of rice in the daily lives of Indians.

1. Flavoured rices - One of the most revered rice dishes out there is the festive dish called Biryani (we’ve dedicated an entire post to this which you can read about here).  It is made up with layers of fragrant, coloured rice (saffron gives it a beautiful mustard tinge) and mixed with a thick and spicy gravy of any meat dish (mutton is my favourite) or even vegetables.  The rice and the gravy are cooked separately and layered together at the end (much like an Italian lasagne).  The dish is usually garnished with raisins fried in ghee and then onions caramelised in the remaining ghee.  Pilaf is a less fancy, but equally tasty version of Biryani and can be prepared in a single pot.  It is usually vegetarian and also involves fragrant rice which is cooked together with the vegetables and masalas (click here for our fool-proof recipe). Across India, you will find rice dishes prepared with lemon, tamarind, yoghurt and lentils. Lentil rice is known as Kitchari - it is very wholesome and can be prepared with little or no spices (you can find our recipe here).  Rice and spice provide the variety in life for Indians!
   
   
2. Puffed rice - Do the names Rice Bubbles and Coco Pops ring a bell?  Puffed rice is exactly that (minus the sugar and cocoa, respectively) and is the base for many popular street snacks across the Indian subcontinent.  The process of puffing rice is quite cumbersome (if you are interested in knowing how, here’s a link that describes the process) but you do not have to do it yourself as you can purchase the puffed rice ready-made.  Bhel Puri is a dish that is made up of a mixture of tasty and tangy ingredients with puffed rice at its base. It is a popular dish that is served on the streets and by local vendors during train journeys with Indian Railways.  The textures in bhel puri are titillating to the palate;  the crunch from the puffed rice and raw onions;  the acidity from the tomatoes and tamarind sauce;  the spicy bite of the fresh green chillies;  the complex aromas from the chaat masala;  the tanginess from the lemon; the sweetness of the tamarind sauce and the pop of freshness from coriander leaves.   How can so much flavour be combined in just one spoonful?  Try bhel puri and you will know exactly how!  
   
   
3. Beaten/Flattened rice - Don’t worry, this isn’t as painful as it sounds!  Beaten rice is similar to ‘rolled oats’ and another term for it is ‘flaked rice’.  This type of rice cooks much faster than normal rice because it is a lot thinner and swells once added to any liquid.  You can add this to your morning yoghurt and fruits or make a spicy breakfast called ‘poha’.  Poha is a popular dish throughout India.  It is very simple to make - just follow our recipe for a tasty snack that’s easy to put together with a few pantry and fresh ingredients.
   
   
4. Sweetened rice - Kheer is a dish made from rice that is cooked slowly in milk until the two blend with artistic precision.  The rice dissolves just enough to become part of the milk, but not to the extent that the individual grains, softened yet defined, cannot be felt by the bite of one’s teeth.  Sugar is added according to taste, so if you are not much of a sweet tooth or watching your sugar levels, you can still enjoy this dish in all its richness with a few sultanas.  The best part of this dish is the almonds and cashews which are added halfway through the cooking process.  The nuts take on a new form; their hard texture is softened in the hot milk and they simply melt in your mouth. Something is missing though, yes, you guessed it right - spice!  Saffron is added to the kheer to give it a slight colour and beautiful fragrance as is ground cardamom.  Kheer can be served as a hot dish, to melt away winter blues, or as a cold dish, to cool the soul during those hot Indian summers.   Let us know if you would like the recipe and we will of course oblige. Below is an image of Zarda - another type of sweet rice prepared by infusing cardamom and saffron in a syrup. The basmati rice is cooked in this syrup and dried fruits are added for extra bursts of flavour.
   
   
   
   
5. Rice flour - I’m not kidding when I say that Indians love making flour out of everything and rice is no exception.  Chickpeas are finely ground to a powder to make besan - a popular batter that is used to make tasty snacks like pakoras (a term used to describe anything deep fried in chickpea batter).  We also apply this to our skin - babies are washed in it and it works as a cooling face-pack too.  Lentils are ground to make batter for dosas - the Indian crepe as it is known.  Lentil flour is also a healthier alternative to wheat flour.  Rice is ground into flour and makes an excellent batter when frying any item. Try rice flour in a batter for your chicken or fish and your ears will delight at the crispy sound made when you bite into your food!
   
   
6. Rice water - Nothing is ever wasted in India!  The water in which rice is boiled (traditionally red rice, which is unpolished) is drunk as it has nutritional value.  We call it congee in India but it differs from the Asian congee which is eaten.  As kids, whenever my mother would cook rice, she would half fill two glasses of the boiled rice water when straining it and give it to my brother and I to drink.  The water would be slightly salty and always have grains of rice floating in it.  Traditionally, congee is served with something on the side as it is very plain (for Indian palates at least).  In Goa it is served with a spicy mango pickle or dried fish. In Kerala the congee is garnished with freshly grated coconut and eaten with lemon pickle on the side and any dry vegetable mixed with coconut (known as varavu).
   
   
7. Decorative rice - Just when you think you have heard it all when it comes to the uses of rice, we’ve got another one up our sleeve.  Rice is used in the preparation of rangoli - a colourful art form which usually decorates the doorsteps or courtyards in a home.  The term rangoli derives from Sanskrit and means ‘the expression of artistic vision’.  The rice is coloured and beautiful patterns and designs are hand-made (traditionally by the lady of the house) to decorate the home, especially around festive periods. Rangoli can also be made using coloured powders and flower petals. 

There you have it - some of the main uses of rice in India, though far from all the uses. Have we missed anything? Comment below and let us know.

By Conchita A. de Souza

A typical image that comes to my mind when I think of ‘romantic cuisine’ is that scene from the Disney classic Lady and The Tramp, where the two dogs share a plate of spaghetti bolognese and unknowingly chew on the same strand until they accidentally kiss (I secretly longed for this to happen in my previous relationships but always forgot to order spaghetti when on dates. I also find spaghetti hard to share because it is one of my favourite dishes and I tend to devour it all). Another is the classic red and white checkered blanket spread across a green lawn. The blanket contains a spread of baguette, cheese and wine. French and Italian cuisines have no doubt provided us with many-a-romantic meal to share with our better halves but what other dishes can inspire romance?

As Valentine’s day approaches, I challenge you to broaden your perception of romantic cuisine by cooking none other than Indian food for your special date/partner/friend.. Here are our top five picks (in random order) for you to try out this Valentine’s Day. These are commonly available dishes in most vegetarian restaurants.

1. Nothing screams romantic like ‘Pani Puri’. This popular street food provides textural sensation; the crunch of the puri shell, the spicy water that floods the mouth and the pungent flavour of the raw onions. In true couple style, you can take turns feeding each other pani puri.
   
   
2. Why not share a South Indian Vegetarian Thali with your valentine? Thalis are great because of the variety they offer; rice and roti, sambhar/dahl (lentil curries) and rasam (a spicy, watery soup with tamarind as its base), 2-3 different spiced vegetables, papad and fresh yoghurt. This is just in one serve! Get your fingers messy as they dip, dunk and scoop out all the deliciousness on offer.
   
   
3. Nothing spells love as much as butter does and the dish Pav Bhaji is a testament to that love. ‘Pav’ means bread and ‘bhaji’ means vegetables fried in spices. What makes this dish extra delicious is the fact that the main vegetables (potato, peas, carrots, cauliflower and french beans) are first boiled in water so that they become mushy. They are then mashed and added to a mix of onions, tomatoes, capsicum and spices all sautéed with butter forming a thick, rich gravy that is dark orange in colour. Basically, knobs of butter are added in the beginning, middle and end stages of the cooking. This is gravy is scooped up with soft, buttered (of course) bread which you and your partner can devour. Licking of fingers post eating is mandatory and your valentine will be nothing short of delighted at the time spent preparing this dish (it is time-consuming). For time is love is not?
   
   
4. Gulab Jamun and Vanilla Ice Cream is without doubt the best Indian dessert to share with your valentine. This sweet treat is made from milk solids which are deep fried and soaked in a sugary syrup spiced with whole cardamom pods. They are usually served hot with a scoop of vanilla ice-cream. The temperature contrast of hot and cold and the textural contrast of moistness and creamy awaken the palate’s senses. Of course if you are a die-hard gulab jamun fan like I am and find the thought of sharing one bowl a little restrictive, you may always order two bowls at the outset to make it crystal clear to your valentine that this is a dessert best enjoyed individually at the same time, rather than shared.
   
   
5. Another dessert is featured in this list because what would Valentine’s Day be without a little extra sweetness? Falooda is a colourful dessert cum beverage delight that will surely please your date. It is akin to a thick-shake but filled with vermicelli, basil seeds, chunks of jelly, milk, rose syrup and of course, ice-cream all mixed together and served in a tall glass. If this mere description itself does not fill you up, then you can imagine what the real dessert will be like. That is why Falooda is the ideal dessert to share with your loved one. Ask for an extra straw and spoon (to scoop up all that sweet, sweet goodness).

No matter whom you choose to celebrate Valentine’s Day with, we hope it will be in spicy company!

Image Source: www.mentalfloss.com

By Conchita A. de Souza