Celebrating Passion for Food
This week we decided to head back to North Indian cuisine and explore something from kitchen of Uttar Pradesh. The motivation behind this exploration is my MIL. She has come to stay with us this month. So we decided to leverage this opportunity and prepare some authentic recipes from Rasois (kitchen) of UP and since Paranthas and pooris are my favorite part, I thought it would be more apt for us to try some stuffed paranthas.
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Indian Cuisine is often described to be as vast as the European cuisine. Indian food has changed and enhanced over the period of centuries. It retains the food traditions of earliest Indians and has gracefully accepted the food habits and food items that were brought in the country by various means. Foreign invasions, trade relations and colonialism influenced our cuisine and played an important role in introducing various food products to the country. One such preparation that has evolved over the period of centuries ever since it was Indianised in the kitchen of Akbar is Korma.
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India has been predominantly a vegetarian country. As per UN FAO statistics India has lowest rate of meat consumption in world. I have often come across people who are very surprised and wonder how vegetarians fulfill protein requirement of their body. There are actually quite a lot of options for vegetarians (lacto-vegetarians have much more considering dairy products are also a rich source of protein). Beans, lentils, leafy greens, tofu are some examples of protein sources in vegetarian world.
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Holi,a Spring festival,is enjoyed all over India on the occasion of “बसंतोत्सव शुभारंभ”!!होलिका दहन, celebrated on previous night,signifies the victory of good over evil.
Holi is also a festival of colors, and we make it a point to make this day as colorful as it can get. Different colors, gulal, abeer can be seen everywhere, and streets get colorful with children flaunting their pichkaris, throwing colored water filled balloons. If you are allergic to color, stay back at home and don’t step out because if you do, you won’t be spared and you can’t feel offended.
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We Indians love Aloo and Gobi. Aloo,a vegetable with a neutral taste that allows itself to absorb the spices and provides the desired flavor. Gobi is equally popular.We make use of Gobi in variety of preparations. Gobi in veggies with Aloo, Matar, Capsicums makes for interesting veg preparation. Gobi also finds its place in Indian Paratha in form of Gobi-Paratha and not to forget Gobi in Pulao.
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Folks, once in a while all of us would love to get pampered! When I get bored of my mundane routine, I take a break from Kitchen chores to sit back and relax. On those days, My Mom or my Mother in Law take charge of the kitchen.
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This is a part of Winter-recipes that we have been sharing on our blog. I had a very strong sweet tooth, right from my child hood. To give you perspective about my sweet tooth, I would just carry Gajar Ka Halwa in my tiffin box for my lunch.
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I read a beautiful quote in an online magazine “God Created Someone Who Is Wise, & Who Only Knows To Love & Make Sacrifices.One Who Encourages & One Who Never Gives Up. God Created Women”.
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