Welcome to enjoyfoodrecipes.com, a collection of recipes from Prerna's Kitchen. This site is a collection of Veg and non veg recipes from across the India. We have added delicious daily used recipes of north India Kadai Paneer, Rajma, Dal Makhani, Dal Tadka, Dal Fry, Chole, Bhatura, Aloo Paratha, Kulcha, Aloo Tikki, Jeera Aloo, Sooji Halwa, Kadi Pakora and many more.
All recipes are tested and coming from the Prerna's Kitchen who is qualified Hotel Management graduate.
Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies. There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Mughal Rule changed Indian food and added new varieties like samosa, champ, Jalebi etc.
Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, the potato, a staple of the Indian diet, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles, Fiji, and the Caribbean.
In Indian Cusine there is a lot of variety and taste changes from North to south and from east to west.
South Indian cuisine is loved across India, especially its wide spread of breakfast treats like idli, dosas and uttapas. However, there is much more to South Indian cuisine, including a large variety of rice dishes, one-dish meals, main course dishes like sambhar, rasam, etc., accompaniments like chutneys and salads, as well as preserved foods like podis (powders) and pickles.
You will discover the authentic ways to prepare your favourite dishes, as well as lesser-known treasures from the cuisine of southern India. You will also be able to identify and appreciate the common characteristics of this cuisine, such as the position rice holds as the staple food, the abundant use of lentils and coconut, traditional ways of tempering, and so on. Your masala box needs to be equipped with mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, red chillies, broken urad dal and chana dal, as these are frequently used in South Indian cooking. Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time.
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