49 Shira Barak The Taste of Northern India 2014
49 Shira Barak The Taste of Northern India 2014
49 Shira Barak The Taste of Northern India 2014
The Right Stuff(ing): The Full Guide for Delicious and Easy Stuffed Dishes for Every
Occasion
It was learned that the first people to settle in India during the Paleolithic period were
in the Australoid group, who may have been closely related to native Australians.
These people are named the Aryans. They invaded and followed the Harappan people
or perhaps even swept them away. As they settled to the agricultural way of life in
North India, new religious ideas and practices began to take shape. Because of this,
the indigenous tribes exiled and retreated to the remoteness of the forests and hills.
The Madhya Pradesh still has a significant number of tribal populations, of which the
Gonds has the highest number. Madhya Pradesh is a state in central India. Kausambi, a
district of Uttar Pradesh, dates from the 8th century, when the Aryans had started
farming. During this time, the early Vedas (a large body of texts constituting the oldest
scriptures of Hinduism and the oldest evidences of Sanskrit literature) were already
written down. In addition, the upper plains of the Ganges had become the center of the
foundation of modern Hindu civilization.
Prior to Alexander’s invasion in 326 BC, small communities with Greek origin also
settled in the Punjab and Northwest Frontier. During this time, most of the cities of
North India were already long established. Between the 4th and 6th centuries was the
Gupta period, which was considered the golden age of Hindu culture in North India.
The Guptas formed an empire that stretched across northern India. The region was
described by a Chinese traveler and Buddhist pilgrim, Fahien, as peaceful and
prosperous. Nevertheless, Hun invasions from the northwest contributed to the
downfall of the Gupta Empire which finally ended in 535 AD. Eight decades later, a
new king named, Harsha, inherited a kingdom at Thanesar on the Upper Yamuna. By
this time, Buddhism had already declined. After the death of Harsha, the region lapsed
in to a political anarchy state.
The temples of North India, with its enormous wealth in money, golden images, and
jewelry, became a target for invaders. One of whom was Mahmud of Ghazni, a local
ruler from Afghanistan. He sacked the prosperous centers of Mathura, Thanesar,
Somnath, and Kanauj. These temples are the remains of North India, which used to be
the historical center of the Maurya, Mughal, Gupta, Maratha, Sur, and Sikh and British
Indian Empires. It has a diverse culture that includes the Buddhist pilgrimage centers
of Bodh Gaya, Hindu pilgrimage centers of Haridwar, Devi and Pushkar, Varanasi,
Mathura, Vaishno, the Sikh Golden Temple and the Muslim pilgrimage destination of
Ajmer, to name some. It is also the center of world heritage sites such as the Nanda
Devi Biosphere Reserve, Bhimbetka Caves, Hill Forts of Rajasthan, Khajuraho
temples, Jaipur, Sanchi monuments, Red Fort, Fatehpur Sikri and of course, the Taj
Mahal. North India uses Hindi language as its lingua franca.
Many cities and districts in North India convey a picture through their rich historical
events and religious background. These places also display nature’s beauty, like
Dharamshala, the center of the Tibetan exile. After the 1959 Tibetan uprising, there
was an entry of Tibetan refugees who tailed the 14th Dalai Lama, whose presence
among the Tibetan population has made Dharamshala a widely held destination for
tourists, Indians, and foreigners alike. Long ago, until the British Raj, Dharamshala,
and the areas surrounding it, were ruled by the Katoch Dynasty of Kangra. This
dynasty is known to be the oldest serving Royal Family worldwide. Descendants of
the Royal Family still reside in Dharamshala, or also referred to as "Clouds End
Villa." Triund Hill is one of its main attractions here. Manali, on the other hand, is
named after Manu, the Hindu lawgiver. This name literally means the abode of Manu.
A legend says that Manu stepped off his ark in Manali and recreated human life after
an immense flood covered the Earth. In addition, it is often referred to as the Valley of
the Gods. There is an ancient temple in the Old Manali village that is dedicated to
Manu. Today, Manali is one of India’s top skiing destinations.
Ladakh should also be considered. Rock carvings found in many of its parts show that
the area has been inhabited since the Neolithic times. Ladakh acquired a
predominantly Tibetan population. A dynasty here led the second spreading of
Buddhism. Since 1974, the Government of India has effectively encouraged tourism in
Ladakh.
There is also a place named Amritsar, historically also known as Rāmdāspur, which
is the spiritual center for the Sikh religion. It is the administrative headquarters of the
Amritsar district in the state of Punjab. It is where Harmandir Sahib, known as the
"Golden Temple" in the West, is located. This is the spiritual and cultural center for
the Sikh. This chief Sikh sanctuary interests more visitors than the Taj Mahal with
over a hundred thousand visitors on weekdays alone.
map of North India
Religion
Long before, the people of India did not dwell in cities. They survived in forests and
were good at using what the lush life of the forests could offer. Their earliest form of
belief was focused on such: Yakshas, trees, snake spirits, Nagas, Nagins. As they
were influenced by invaders and traders, their way of life began to change. They have
adopted certain other religions up to the present day. Throughout history, religion has
contributed an important part to the country's culture. Religious tolerance and diversity
are established in the country by both custom and the law. The majority of Indians,
over 93 percent, associate themselves with a religion.
Hinduism is the dominant religion in India. At least 80% of the total population
is Hind. Hinduism is termed as the "oldest religion" in the world. It comprises
Shaktism, Vaishnavism, and Shaivism, and is comprised of a wide spectrum of laws
and instructions of morality based on karma, societal norms, and dharma. Hinduism is
a categorization of distinct intellectual points of view instead of a firm, common set of
beliefs. This is a fusion of Dravidian and Aryan culture, which consisted many various
traditions. It has diverse origins with no single founder. Among its origins are not just
the historical Vedic religions of India’s Iron Age, but also the religions of the Indus
Valley, some popular local traditions, and the Shramana or renouncer traditions of
northeast India. The other religions observed in North India are Christianity, Sikhism,
Islam, Buddhism, and Jainism. According to the census in 2001, 13.4% of the
population practices Islam, 2.3% are Christian, 1.9% practice Sikhism, 0.8% are
Buddhist, and 0.4% associate with Jainism. There are also several minor tribal
traditions, although these have been affected by major religions such as Christianity,
Hinduism, and Buddhism quite a lot.
Sikhism was founded by Guru Nanak. He rejected the caste system and treated
each person equally. The Harmander Sahib in Amritsar is their holiest city.
Islam is the religion of the Muslims. They are the largest minority in India, and the
majority of them can be found in the Kashmir Valley. They are equally spread in Bihar
and Uttar Pradesh. Sunnis are the largest group of Muslims. They follow the Caliph,
Muhammad’s direct successor. While on the other hand, some of the Muslims are
called Shiaites, the descendants of Ali, Prophet Mohammad’s son-in-law. Both these
sects visit Mecca, Mohammed’s birthplace.
The North Indian cuisine can be further divided into categories according to tastes and
states. These categories are Kashmiri, Rajasthani, Punjabi, Garhwal, Uttar Pradesh,
Awadh, Pahari, and Lucknow.
50 Best Recipes from North India
Vegetables:
Curried Chickpeas (Cholay Masala)
Serves: 3-4
Total Preparation Time: 6 hours and 15 minutes
Ingredients:
· 3 cups garbanzo beans/chickpeas
· 1 medium onion, finely chopped
· 1 Tbsp fresh garlic, minced
· 1 Tbsp fresh ginger, minced
· 2 large tomatoes, pureed
· 1 Tbsp cumin seeds
· 2 Tbsp garam masala
· 2 Tbsp red chili powder
· 2 tsp coriander powder
· 1 tsp cumin powder
· 1 tsp amchur powder
· A pinch of turmeric powder
· Salt to taste
· 5 Tbsp ghee or coconut oil
· Cilantro for garnish (optional), chopped
Method:
1. Soak the garbanzo beans for 6 hours, or preferably overnight. Strain before
cooking, reserving the water for later.
2. Cook the garbanzo beans in a pressure cooker until tender, about 9-14
minutes. Do not overcook them or they will turn out mushy.
3. In a large skillet, heat oil over medium heat and sauté the onions, then add
the cumin seeds, cloves and cinnamon. Stir often until the onions turn translucent.
4. Add ginger and garlic and sauté for a minute or two until fragrant and
golden.
5. In a medium sized bowl, mix together the tomato puree, chili powder,
cumin powder, turmeric powder, coriander powder, amchur powder, and salt to form
a thick paste and stir this into the skillet along with the onions and spices.
6. Now add the garbanzo beans along with their reserved water and let them
simmer for about five minutes. Add extra water if needed.
7. Serve with chapatti and garnish with fresh cilantro.
Ingredients for tempering or tadka (frying spices to create a spice flavored oil):
· 1 tsp mustard seeds
· 1/2 tsp cumin seeds
· A couple of fresh curry leaves
Method:
1. Heat oil in a pan and add in the mustard seeds. Wait until they start to fry.
Then mix cumin seeds and curry leaves, sauté a few seconds and mix again.
2. Add ginger paste, green chilies, turmeric powder, potatoes, and mix. Place
a lid on the pan and simmer on medium-low for 15 minutes.
3. Make sure to stir occasionally during this time, to avoid burning.
4. Add chopped cauliflower, mix again, and cover.
5. Simmer another 15 minutes, stirring occasionally.
6. When almost cooked, turn down the heat to low and add the rest of the
seasonings, stirring and cooking for a few more minutes to blend all the flavors and
ingredients.
7. Be careful not to break apart the cauliflower while mixing or overcooking
it so it turns mushy.
8. Turn the heat off.
Squeeze a little lemon juice on top, garnish with the fresh coriander leaves and serve
with basmati rice (See “Mixed Veggie Dish with Rice” recipe on page 37 for
instructions on preparing the basmati rice) or chapatti.
Curry Sauté with Peas & Cauliflower
Serves: 3
Total Prep Time: 25 minutes
Ingredients:
· 1 whole cauliflower, cut into florets
· 3/4 cup peas
· 1 large onion, sliced
· 2 green chilies, julienned
· 3 finely chopped tomatoes
· 2 tsp fresh ginger, minced
· 2 tsp fresh garlic, minced
· 1-1/2 tsp cumin seeds
· 1 tsp coriander powder
· 1/4 tsp turmeric powder
· 1 Tbsp. chili powder
· 1 Tbsp garam masala
· 1 cup natural yogurt
· Salt to taste
· 4 Tbsp oil
· 2 curry leaves
· Fresh Cilantro chopped, for garnishing
Method:
1. Soak the cauliflower florets in warm water with salt for about five minutes.
2. In a skillet, pour in the oil and heat to medium high, add the seeds, and
curry leaves and sauté a minute to release the flavors into the oil.
3. Add the onions, chili’s, and stir-fry until golden brown.
4. Next, mix in the ginger and garlic and cook for about another two minutes
and then add tomatoes.
5. Reduce heat to medium and cook for another five minutes.
6. Add the rest of the seasonings along with the peas with cauliflower and let
simmer on low heat for five minutes more.
7. Turn off the heat, toss in the yogurt, and serve warm.
Spicy Stir-Fried Bananas
Serves: 5
Total Preparation Time: 1 hour and 5 minutes
Ingredients:
· 1 cup yellow pumpkin
· 3 raw bananas
· 1 big sweet potato
· 1 big potato
· 3 small eggplants
· 2 Tbsp grated coconut
· 1 cup tamarind pulp
· 1/4 tsp. turmeric powder
· 1 Tbsp brown sugar
· 1 Tbsp salt
To prepare the masala paste, grind together the following ingredients:
· 1 cup grated coconut
· 2 tsp sesame seeds (toasted)
· 1 tsp rice flour
· 4 tsp daal urad (black lentil)
· 8 red chilies, chopped
· 4 Tbsp ghee or coconut oil
· Grind all together until it forms a coarse paste, add water if needed, set
aside.
Seasoning:
· 2 curry leaves
· 4 Tbsp oil
· 1 tsp mustard seeds
Method:
1. Cut all the vegetables into chunks and mix with salt, sugar, turmeric
powder and tamarind pulp. Set aside.
2. Grate coconut and fry with half a teaspoon of oil until dark brown, set
aside.
3. In a wok, heat the oil and stir-fry the rice, daal urad, and red chili powder.
4. Toss in the vegetable mixture.
5. Add the toasted sesame seeds and stir.
6. Add the prepared paste, seasonings, and stir-fry until the vegetables are
cooked well but not overly cooked and mushy.
Serve hot with basmati rice (See “Mixed Veggie Dish with Rice” recipe on page 37
for instructions on preparing the basmati rice) or chapatti.
Khattay pahari Aloo (potatoes with dried mango)
Serves: 3-4
Total Prep Time: 35 minutes
Ingredients:
· 4 large boiled, peeled and mashed potatoes (wash and peel them first, cut
into quarters and boil in salted water, then mash)
· 2 cups natural yogurt
· 1 large tomato, chopped
· 1 large onion, chopped
· 2 garlic cloves, minced
· 1 Tbsp fresh ginger, minced
· Coconut oil or ghee as needed
· 1 cup of whole milk
· 1 cup water
· Salt to taste
· 1 tsp cumin seeds
· Turmeric powder to taste
· Fresh, chopped cilantro and chilis
Method:
1. In a large bowl, mix the potatoes and yogurt, add salt, and chill in the
refrigerator for 15 minutes.
2. In a large, roughly textured mortar and pestle, grind tomato, onion, garlic,
and ginger, into a smooth paste.
3. In a deep sauté pan or wok, heat oil, and add cumin seeds.
4. When cumin seeds begin to sizzle, add the paste, turmeric powder and
garam masala for taste and fragrance.
5. Cook the ingredients until browned and then stir in the marinated potatoes
and mix well.
6. Add water and milk, and let it simmer on medium heat until reduced, then
put the heat on low and simmer for about ten minutes.
7. Garnish with cilantro and chilis and serve immediately.
· 1 large eggplant
· 1 tsp cumin seeds
· 1 large, finely chopped onion
· 1 tsp fresh ginger, minced
· 1 tsp fresh garlic, minced
· 3 medium ripe tomatoes, diced
· 1/4 tsp turmeric powder
· 1 Tbsp coriander
· 1 Tbsp cumin powder
· 1 Tbsp garam masala
· 3 tsp red chili flakes
· 1 Tbsp coconut oil
· 3 Tbsp fresh cilantro, chopped, for garnish
Method:
1. Rinse eggplant, dry, and coat with oil.
2. Turn stove on high and use tongs to hold the eggplant over the heat to burn
the skin and to soften the eggplant.
3. Let cool, remove the skin, and mash the flesh, set aside.
4. Sauté ginger, garlic, onions, and the remaining spices, cook until tender.
5. Add tomatoes and mix well.
6. Add the mashed eggplant and mix well again.
7. Serve hot, garnished with fresh chopped cilantro.
Mixed Veggie Dish with Rice
Serves: 3-4
Total Preparation Time: 40 minutes
Ingredients:
· 1/2 cup chopped onions
· 1/2 cup chopped tomatoes
· 1/2 cup cauliflower florets
· 1/3 cup diced carrots
· 1/3 cup peas
· 1/2 cup grated coconut
· 1/4 cup fresh mint leaves
· 1 tsp freshly ginger, minced
· 1 tsp fresh garlic, minced
· 3 green chilies, coarsely chopped
· 1/4 cup fresh cilantro
· 1/4 cup garam masala,
· 2 whole red chilies, coarsely chopped
· 1 cup uncooked basmati rice
· 4 bay leaves
· 2 cinnamon sticks
· 3 cardamom seeds, crushed with a mortar and pestle
· 2 Tbsp coconut oil or ghee, one for cooking the rice and the other for pan
frying
Method for Basmati Rice:
1. Wash the rice very well in a bowl in the skin. Swish it around to remove
all the starch repeat as needed until clean, drain.
2. Let sit for 1 hour, the rice will turn a pearl color.
3. In a pot, add the soaked rice, water, a little salt, and a small splash of
coconut oil.
4. Bring to a boil over medium-high heat, uncovered.
5. Once boiling, turn the heat down to low and cover.
6. Cook for 20 minutes; turn off the heat, let sit for 10 minutes with the lid.
7. Remove lid, fluff the rice with a fork, and set aside.
Method:
1. Soak the lentils for 3 hours and blend in food processor to make a fine
paste.
2. Transfer to a large bowl and add the ginger, chilis, and salt. Mix well for
about 5 minutes.
3. Heat oil in wok.
4. Open a plastic bag to put the batter in, then cut off a tiny corner and squeeze
batter slowly through the hole to drop the batter in the oil making small dumpling
shapes.
5. Fry until golden brown at high heat.
6. When you take the dumplings out of the oil place them in a bowl of cold
water and then remove them, pressing out the excess water.
7. Arrange them on a tray and leave them out to dry.
8. In a bowl, beat the curd and mix in the rest of the ingredients.
9. Garnish with fresh cilantro and serve chilled.
Method:
1. Prepare sweet potatoes in a pressure cooker, mash, and set aside in large
bowl.
2. Add ground cashews the rest of the ingredients (except oil), and shape them
into small, flat circles.
3. Heat oil and deep-fry the flat circles on both sides.
4. When they turn golden brown, remove with slotted spoon, and serve.
Fresh juice stand- Delhi
Coated Broccoli Florets
Serves: 2-3
Total Preparation Time: 20 minutes
Ingredients:
· 2 cups broccoli florets
· 1/2 cup bengal gram (black chickpea) flour
· 1 cup rice flour
· 1pinch of turmeric powder
· 1/2 Tbsp red chili powder
· 1 Tbsp cumin
· Salt to taste
· Ghee or coconut oil as needed
Method:
1. Mix flours in a large mixing bowl together with seasonings and water to
make the batter.
2. In a frying pan, heat oil.
3. Dip the florets of broccoli in the prepared batter and fry until golden
brown.
4. Serve immediately.
Tips:
To make crisp florets, use cold water in batter.
Fry after getting the oil fully hot, and then turn it down on low until all the florets are
cooked.
Potato-Stuffed Salty Samosas
Makes: Approx. 10 Samosas
Total Preparation Time: 40 minutes
Ingredients:
· 1 cup all purpose flour
· 3 Tbsp coconut oil
· Water for kneading
· Salt to taste
· Additional coconut oil for deep frying
Filling:
· 3 boiled and crumbled potatoes
· 1/3 cup boiled peas
· 1/4 Tbsp grated ginger
· 1 Tbsp red chili powder
· 1/2 Tbsp coriander powder
· 1 pinch of cumin powder
· A dash of lemon juice
· 1 pinch of garam masala
· A few fresh, chopped cilantro leaves
· Salt to taste
Method:
1. In a large mixing bowl combine flour with oil and salt. When the mixture
becomes crumbly, slowly add water until the dough is flexible.
2. Shape it into small balls and let sit for about 15-20 minutes.
3. In large pot, heat oil, toast the cumin seeds, and when they become brown,
mix in the spices with the ginger and few drops of water.
4. Sauté, add peas and potatoes, and continue to cook them on medium heat.
5. Mix in the lemon juice and coriander leaves and remove from heat.
6. To prepare the outer layer of the samosa, you must roll each ball using a
rolling pin into a slightly thin puri, and make slightly elongated. Use a knife to divide
the rolled puri into two by cutting through the center.
7. Fill each one with filling, and form into a samosa shape with a wet finger.
8. Deep-fry them all on medium heat.
9. Place on a paper towel or a thick roll of tissues to let the extra oil escape.
10. Enjoy the crisp and hot samosas with tea in the evening.
Potato-Stuffed Salty Samosas
Rice, Coconut and Cashews Cake (Kalathappam)
Serves: 4-5
Total Preparation Time: 4 hours and 35 minutes
Ingredients:
· 1-1/2 cup un-cooked rice, soaked for about 4 hours
· 1/3 cup cooked rice
· 2 Tbsp. brown sugar
· 1/3 cup shredded coconut
· 1/2 Tbsp of salt
· 8 shallots
· 1/2 tsp of baking powder
· 1/2 Tbsp fennel seeds
· 9 cashews
· 3 Tbsp ghee
· A pinch of cardamom powder
· 1 Tbsp coconut oil for the pressure cooker
Method:
1. Grind together soaked rice and cooked rice.
2. Add fennel seeds.
3. In a saucepan over low heat, dissolve brown sugar in ½ cup of water.
4. Let it cool and combine with rice batter.
5. Add baking powder, salt and cardamom, mix, and let it rest for ten minutes.
6. In a large saucepan, heat the dough until hot and steaming, remove from
heat. Stir to make sure it does not stick.
7. In a pressure cooker, add the oil and heat.
8. Add cashews, coconut, and shallots, and sauté..
9. Save some of the mixture for topping.
10. Add dough mixture into the pressure cooker and cook on high. After 3
minutes when whistling starts, then heat on low for 15 minutes and serve.
11. Garnish with the extra fruit and nut toppings that you set aside.
Beverages:
Soothing Chai with Masala
Serves: 2 -3
Total Preparation Time: 15 minutes
Ingredients:
· 1 clove
· 2 green cardamoms
· 2 peppercorns
· 1 cinnamon stick
· 2 cups water
· Sugar to taste or salt to taste
· Pepper (optional)
· 1/2 tsp tea leaves
· 1/2 cup milk
Method:
1. Crush all spices roughly and add to boiling water.
2. Let them boil for some time and then mix in the rest of the ingredients.
3. Bring to a boil again and turn off heat.
4. Serve steaming hot poring over a strainer to remove any particles.
A Tibetan women purring chai- Leh, Ladak
Chilled Raw Mango Drink
Serves: 2-3
Total Preparation Time: 1 hour and 5 minutes
Ingredients:
· 3 small raw mangoes, washed
· Water as needed
· 2 tsp salt to taste
· 5 Tbsp sugar to taste, depends on sweetness of the mangoes
· 1 Tbsp toasted cumin seeds
· 1 pinch of fresh cracked pepper
· A few fresh mint leaves chopped for garnish
Method:
1. In a deep frying pan, boil some water and the raw mangoes for a few
minutes.
2. In a bowl, strain, and remove pulp when they have cooled.
3. Add water, sugar, and salt, and mix well. Combine the rest of the
ingredients and serve with mint garnish.
3. Serve hot with your favorite dipping sauce, natural yogurt, or pickles.
Plain Bread Chapatti
Makes: 5-6
Total Preparation Time: 1 Hour and 5 minutes
Ingredients:
· 1-1/2 cups flour
· 1 cup lukewarm water
· Flour for rolling
Method:
1. Sift flour and knead with the help of water. Make smooth dough and cover
with a moist cloth for half an hour.
2. Make small portions and roll them all out.
3. In a non-stick frying pan cook on both sides and press.
4. Sprinkle a little extra flour, and brush with ghee.
5. Place in airtight container using tongs.
Chewy Buttery Naan
Makes: 5-10
Total Preparation Time: 45 minutes
Ingredients:
· 2 cups water
· 3 Tbsp milk
· 2 Tbsp yogurt
· A lightly beaten egg
· 4 cups all purpose flour
· 1/2 cup whole wheat flour
· Extra flour for rolling out dough
· 2 tsp instant dry yeast
· 2 tsp sugar
· 2 tsp salt
· 3 Tbsp melted ghee