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    Indian Thali: [Rajasthani, Gujarati, Punjabi, Maharashtian, South Indian] [Vegetarian]
    Indian Thali: [Rajasthani, Gujarati, Punjabi, Maharashtian, South Indian] [Vegetarian]
    Indian Thali: [Rajasthani, Gujarati, Punjabi, Maharashtian, South Indian] [Vegetarian]
    Ebook293 pages1 hour

    Indian Thali: [Rajasthani, Gujarati, Punjabi, Maharashtian, South Indian] [Vegetarian]

    By Vaishali Tripathi

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    About this ebook

    Thali refers to a complete Indian meal that showcases a range of different food items. Indian cuisine has attracted the people from the world over, and Indian restaurants overseas are among the more popular joints to eat out in most cities abroad. In India, you will find a wider variety of all dishes, snacks, meal preparations, and desserts as well. Different food items, like rice, puris, bread, two to three vegetable dishes, curd, pickles, and sweets are included in the thali, depending on the type and variety of the thali. Thalis are usually referred to with the region included in the name, like Rajasthani Thali, Gujarati Thali, Punjabi Thali, Marathi Thali, and South Indian Thali.
    LanguageEnglish
    PublisherPartridge Publishing India
    Release dateJul 1, 2013
    ISBN9781482800760
    Indian Thali: [Rajasthani, Gujarati, Punjabi, Maharashtian, South Indian] [Vegetarian]
    Author

    Vaishali Tripathi

    Vaishali Tripathi is from a Hindu joint family of traditional values. She has done hotel management and catering technology from Kamat Club, Mumbai, India. She received her postgraduate diploma in hotel management from Delhi, India (gold medalist). At the age of fifteen, she started to cook at home for her friend and family. She started her own cooking classes five years ago, which runs under the name of Pinki Cooking Classes. These classes feature regional cuisines from all over the world. Vaishali has travelled continuously, and during her travels, she used to visit local restaurants and bazaars to get authentic tastes and ingredients, which, in turn, impart original flavour to her recipes.

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      Book preview

      Indian Thali - Vaishali Tripathi

      Copyright © 2013 Vaishali Tripathi. All rights reserved.

      ISBN

      978-1-4828-0075-3 (sc)

      978-1-4828-0076-0 (e)

      All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Partridge books may be ordered through booksellers or by contacting:

      Partridge India

      Penguin Books India Pvt. Ltd

      11, Community Centre, Panchsheel Park, New Delhi 110017

      India

      www.partridgepublishing.com

      Phone: 000. 800. 10062. 62

      9781482800760.pdf

      INDIAN THALI

      [RAJASTHANI, GUJARATI, PUNJABI, MAHARASHTIAN, SOUTH INDIAN]

      [vegetarian]

      image004.tif

      DEDICATION

      I DEDICATE THIS BOOK TO MY TWO PILLARS OF STRENGTH, MY MOTHER MRS GEETA TIWARI& MY FATHER MR G. D. TIWARI, & SEEK THEIR BLESSINGS. SPECIAL THANKS TO MY LOVING HUSBAND MR KAMLESH TRIPATHI WHO HAS HELPED ME TO COME UP WITH THIS BOOK.

      INTRODUCTION OF INDIAN CUISINE

      There is no single cuisine in India. Just like the culture of India, the Indian cuisine is also very diverse. From Punjabi to south indian to gujarati, Indian food consists of a number of different regional cuisines.

      Indian cuisine has attracted the people from world over, & the Indian restaurants overseas are among the more popular joints to eat out, in most cities abroad, In Indian you will find even a wider variety of all dishes, snacks, meal preparations, & desserts as well.

      Rice is almost the universal basis of meals in East & the south while wheat is more popular in the west & Northern parts of India.

      A meal is not meal in North India unless it comes with roti[bread]. The most common is the irresistible chapatti, made with whole wheat flour & water, & cooked on a concave hot plate known as a tawa. Indian refers to dal-roti as all they need to survive. From the thin sambhar of the south to the thick moong dal of the north.

      Each status uses different cooking medium to give the characteristic regional flavour . Groundnut oil is the most common in Maharashtra& Gujarat, mustard oil along the east coast, particularly west Bengal, & Bihar, parts of Jammu & kasmir; light sesame oil in the south; coconut oil in the south & west especially kerla pickles, chutneys & relishes also include raita [plain curd combined with vegetables & fruits & served chilled]. Kheer-called payasam [rice pudding] in the south –is a rice pudding & India’s favourate dessert.

      ‘Thali ‘refers to a complete Indian meal which showcases a range of different food items. The term ‘THALI’ may also refer to the round stainless steel plate which is used in Indian cuisine. Different food items like rice, puris, bread, 2 to 3 dry vegetable dishes. Curd, pickles, sweets & extra ghee[clarified butter] are included in the thali depending on the type & variety of the thali. Thalis are usually reffered to with the region included in the name like Rajasthani thali, Punjabi thali, etc. to let the diner get a broad idea of what can be expected in the thali. Different thalis are prepared like western, central, north western, Gujarati, Rajasthani, south Indian etc.

      MAHARASHTRIAN CUISINE

      The local cuisine of maharashtrians is rich & diverse ranging from the vegetarian preparation of the Brahmins to the exquisite sea food based cuisine of the kolis.

      One of the most famous sweet dish is the shrikhand, a thick to curd. It is great favourate at maharashtrian weddings & festivals. Traditionally, a maharashtrian wedding feast has to have 5 sweet delicacies of which motichur laddu is a must.

      The puran poli is another maharashtrian sweet delicacy which is roti[wheat bread stuffed with flavoured Ingredients]. It is generally associated with the maharashtrian new year ‘GUDI PADVA’ & the maharashtrian love to have it with aamti, the local curry & bhaji, a mixed vegetable dish. Many of the maharashtrians, especially from the interiors, like Kolhapur, prefer spicy food.

      Aamti, bhaat, & bhaaji is the essence of daily menu in the home of Maharashtra, Aamti is little hot, a little sweet, & a little tangy. Aamti is generally eaten with rice, roti, or bhaakris.

      GUJARATI CUISINE

      The traditional gujarati food is primarily vegetarian & has a high nutritional value.

      Gujarati cuisine has so much to offer & each dish has an absolutely different cooking style. The traditional ‘Guajarati thali’mostly encompasses rotli, dal, or kadhi, sabji, also known as shaak& rice. Most of the gujarati dishes are sweet, while other have a quite larger concentration of sugar as compared to salt & spices. Sometimes, jiggery is used as an alternative to sugar.

      Gujarati food are mostly vegetarian & can be categorized based on thegeographical regions. The southern region food comprising surat etc. is rich with ghee & spices& has a traditional flavour. Most common dishes from this part are ‘Undhiyo’& dal dhokli’, etc. Khichadi is another gujarati food which is now widely accepted in all region of india.

      A visit to surat, ahmdabad is incomplete without eating famous ‘Guajarati thali’. The meal starts with chhach, followed by a thali with various type of farsans, sweets, pickles, chutney, rice, vegetables etc. Gujarati dishes are very simple & can be easily prepared using little oil & spices.

      ‘Surat nu jaman ane kaasi nu maran’; The food of surat is like dying in the holi city of kashi [now varansi in uttar Pradesh]. This popular saying praise the cuisine from the district of surat in gujarat.

      RAJASTHANI CUISINE

      The cuisine of rajasthan is primarily vegetarian. Rajasthanis use ‘Ghee’ for cooking most of the dishes. Rajasthani food is well known for its spicy curries & delicious sweets.

      There is a popular sweet of each region like ‘Mawa Kachori’of Jodhpur’, ’Rasgullas of Bikaner’, ’Ghewar of Jaipur’, ’Malpua of Pushkar’, etc. Gramflour is the major Ingredients in the making of a pakodi & gate ki sabji. Gramflour is a mainstay of ‘Marwari’ food mainly due to the scarcity of vegetables in the area. Major dishes of a Rajasthani include Dal-bati, Tarfini, Rabadi, Ghewar, Bail Gatte, Panchkutaa, Chavdi, Laapsi, Kadhi & Boondi. Typical snacks include ‘Bikaneri Bhujia, Mirchi Vada, Pyaz KIi kachori, & Dal Kachori.

      Dal-bati is the most popular dish prepared in the state. It is usually supplemented with ‘Churma’, a mixture of finely grinded baked rotis, ghee & sugar.

      Traditional Rajasthani food comprises of special rotis like ‘Bajare ki roti, missi roti, ’& vegetables dishes like ‘Gatte ki sabji, ’kadhi, dal-bati, churma etc.

      PUNJABI CUISINE

      The cuisine of Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cook in style.

      In the preparation of Punjabi food, onion, ginger, & garlic are used extensively to enhance the taste of the food.

      Traditional Punjabi thali consists of varied kind of bread, some are baked in the tandoor such as Tandoori Roti, Lachha paratha, Naan,

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