this dish is believed to be invented in court of akbar. his court room had 9 minister. as on those days the royal cooks had a competition to present the best food to the king and to produce in thier honour. even some of the foods have been named after the royal family.
this product has been devoted to the akbars 9 minister the preparation contents 9 products which are fruit, vegetable dry fruits and some flavourings and food scents.
Indian Food is synonymous with these two words since 3 centuries now.. British raj with the indian globe trotters spread the cuisine world over taking the flavour and the spice hunger with them. i'm not over exagerrating but every major and minor city all over the world has space for indian restaurant.
chicken tikka masala
National dish of Britain, in 2001 foreign minister of Britain Robin Cook declared it. "Chicken tikka masala is now Britain's true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences" Robin Cook.
The preparation come out of a chefs mind when he was unable to exlain his guest why the chicken tikka is dry, he prepared a sauce using campbells tomato soup adding some spices finished with cream.
majorly its is believed develoed in glasgov curry house
recipe for chicken tikka masala:
INGREDIENTS
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh coriander
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh coriander
see more info:
news.bbc.co.uk/2/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm
biryani
spiced meat layered highly flavoured rice preparation can be its simplest description. but the preparation of this recipe is not so simple as its description.
there are veery many preparation and varieties of this preparation from aromatic flavoured awadhi and hyderabadi biryani to less flavoured calicut biryani.
historically biryani has very many stories and culinary background.
as per historians biryani came from middle east where it is known as biryan (bir-yan)
which means roasted or fried. the other story goes like while at time of akbar ruling there was a famine so to give jobs to the migrating community akbar decided to build a fort day n night the day workers will build the fort and night workers will break it down again. the work kept going for several days. The people use to work there use to bring whatever they had at home to cook, in community kitchen food use to cook whole day, so while in mean time the food was tasted by queen, she then appointed some cooks and taken care of its way of preparation and thus born the biryani which usually started to cook early in the morning and finished until evening on low flame which helped to give the meat succelant taste and perfect tenderness.
but these are the legend whatever it may or the way of the preparation or the stories the food landed at the time of mughal rule in india and then became indian
there are several ways to prepare this food and many variations
there are veery many preparation and varieties of this preparation from aromatic flavoured awadhi and hyderabadi biryani to less flavoured calicut biryani.
historically biryani has very many stories and culinary background.
as per historians biryani came from middle east where it is known as biryan (bir-yan)
which means roasted or fried. the other story goes like while at time of akbar ruling there was a famine so to give jobs to the migrating community akbar decided to build a fort day n night the day workers will build the fort and night workers will break it down again. the work kept going for several days. The people use to work there use to bring whatever they had at home to cook, in community kitchen food use to cook whole day, so while in mean time the food was tasted by queen, she then appointed some cooks and taken care of its way of preparation and thus born the biryani which usually started to cook early in the morning and finished until evening on low flame which helped to give the meat succelant taste and perfect tenderness.
but these are the legend whatever it may or the way of the preparation or the stories the food landed at the time of mughal rule in india and then became indian
there are several ways to prepare this food and many variations
mulligatawny
National soup of India. Actually it is anglo indian version of a indian preparation called as rassam. The word Mulligatawny contents to words millagu means pepper and tanni water, literally it is pepper water, in raj days british officers liked this preparation called as rassam but it was much fiery and watery to the appetite of the bland british food. Some of the newly converted indians have tried their hands on this preparation and turned in to little thick preparation and served their masters. as officers were very less into culinary section whatever they found in the soup they wrote down as recipe to their newly wed english wivs back in britain or to their relatives.
variations are accepted in this soup as it travelled length and breadth of the world and changed its course of taste at every corner. at first hand british and anglo indians transfered this watery thin fiery pepper water into thick split lentil soup adding some leftover meat into it. when it reached britain before 20th century very little was known about india some fancy ladies using gourmet magazine added and tried new variation in this soup they added from vegetables to fruits from meat stock to sausages whatever handy to them and easy to buy. wrong concept of indian food as it uses fruits in its preparation even didnt spared this dish and fruits such as apples, fried onions and pineapple also added to it. Even base of lentil water changed to lentil cooked in meat stock and garnished with rice.
the vegetarians also added their own variation into this recipe and made into lentil base and cucumber instead of meat.
even british declared this soup as national soup of india. newly opened indian restaurants havent changed image of the world and served the food how they liked. which made a false effect on indian cuisine. now some of the new culture of chefs are trying out the variations and bringing up the real indian and proper food .
variations are accepted in this soup as it travelled length and breadth of the world and changed its course of taste at every corner. at first hand british and anglo indians transfered this watery thin fiery pepper water into thick split lentil soup adding some leftover meat into it. when it reached britain before 20th century very little was known about india some fancy ladies using gourmet magazine added and tried new variation in this soup they added from vegetables to fruits from meat stock to sausages whatever handy to them and easy to buy. wrong concept of indian food as it uses fruits in its preparation even didnt spared this dish and fruits such as apples, fried onions and pineapple also added to it. Even base of lentil water changed to lentil cooked in meat stock and garnished with rice.
the vegetarians also added their own variation into this recipe and made into lentil base and cucumber instead of meat.
even british declared this soup as national soup of india. newly opened indian restaurants havent changed image of the world and served the food how they liked. which made a false effect on indian cuisine. now some of the new culture of chefs are trying out the variations and bringing up the real indian and proper food .
chai ...
Anyone travelled to India.. fortunately by train have heard this word like hundred times the chai wallas calling every next station even when you open your eyes ealy in the morning on long train journies, these are the vendors provide the local knowledge of where train is now and how much time it will take to reach its destination.
I encountered with them many times of my life and enjoy drinking the hot sip of Indian tea prepared tolerating hygiene care ..but i dont mind in the journey cause everything in the train smells the same.
now they are providing better teas in india while providing the indian tea decoction they also provide the tea with tea bags ...as per apporach by the Indian Railway Minister now tea is given in earthern pots which are enviornemnt friendly.
Tea begun to be in Indian homes around 1903.but took time to indian kitchen rack until mid of the last century when it became a common drink, all credit goes to the british raj and indian tea association, both who tried all the way to establish tea culture into indian population for their trade to sell the tea produced in tea gardens of assam and northern india. the word chai is derived from the word 'cha'(茶) in chinese. but at present chai deontes indian way of preparing the thick milky decoction of tea with spices such as ginger cardamom and cloves with plenty of milk and gracious amount of sugar. today india produces worlds second largest tea after china also worlds best selling teas from the gardens of darjeeling and assam.
tea is growing in india and foothills of himalaya since 1000 of years near the borders of china, burma and tibet scientifically named camellica assamica. a 10th century sanskrit medical text 'Nidan' recorded about a shampatra from which loacal people and tribes use to make shampani.now the scholars and historians are trying to find out whether it is a first reord of tea. tea in china begun since 4th century still in some indian parts tribals of tibet use to make tea lilke soup adding butter into it. some northeastern people use to chew the leaves fresh or fermented. desite of its trade relation with china india missed the charm of tea drinking until british arrived in india. instead of tea indian drunk milk, buttermilk or sherbets the latter introduced in india after moghul rule for more strong people use to drink toddy arrack botht are intoxicating drinks.
even after tea introduced in india mainly it was known for its medicinal properties. so usually it is given on colds and coughs chest pain and headache. even it was a luxury to common man until end of 19th century. still much of indian population drinks tea cure on cough and cold strongly flavoured with ginger and lemon grass.
indian tea association a bard set by british after observation and several british officers complaints, that it is very much difficult to find out tea in remote parts of india where they had postings. so british developed this board to provide tea to the british officers and developement of tea flavour alos to produce tea for export. but eventually they found the biggest market lying beneath is unknown to this drink.
indian tea association majorly developed to produce tea for british as their sole trade and imort from china was tea. as tea was more fashinable and famous drink in britain. Since 1838 to 1870 was a trila and error period for the assam tea association. cj grdon who brought tea sampling and two tea growers from china in early 1904.
the tea became famous in first world war when british supplied tea to the troops in the war outside of india. evne back in india many mill owners adn factory employers gave te break to keep their employee happy. this effect made a ositive response the troops coming back from warfront started to drink tea as it was provided under rationing to them. secondly tea became famous when they opened tea shops on railway station where a common man use to travel majorly use to transport the goods. but soon tea hawkers called as chai wallahs took the place as they use to prepare this british drink indian style...as indian tendency to accept any foregin food with spices even tea wasnt spared fro this and gone under indian treatment came out with a milky frink flavoured with ginger cardamom and lots of milk with plenty amount of sugar some tea hawkers even use to sell masala tea adding strong flavour of ginger. soon the tea shops closed as their tea was watery to the indian population who were used to drink milk liked this 'chai'.
today in modern india still sells the best teas in the world and its largest selling drink in india. still the indian tea hawkers sell the tea in trains and on train stations. even the tea stalls opened in cities and towns who sell tea with minium equipement. mostly their stall consist of a table a gas and burner a tea pot milk pot and half cup size glasses to sell tea. even the indian restaurants sell this typical in tea to their patronise guest on their special request world over. the flights take off from indian airorts also now selling this masala tea keeping in mind their western guests taste make less flavoured.
some gujarathi community(business men community of india from western part of india) sell the specially blended spices to add into tea. usually includes cinnamon cardamon cloves.
tea cultivation india begun under british as they developed tea gardens in north eastern parts of india where they found suitable temparature
tea forms as darjeeling tea, assam tea and some parts of tea comes from southern india from nilgiri.
darjeeling tea: tea produced in darjeeling tea gardens produced processed and packaged in gardens.
assam tea: english tea or breakfast tea known for its body malty briskness strong flavour and bright flavour.
nilgiri tea: intensely aromatic fragrant and flavourful grown in southern india this produces a uniqe tea known as ctc (crush tear curl). this is made after th hand sorted first class tea is separated and sold to western markets.
recipe for chai:
11/2 cup water
1/2 cup milk
3 tea spoon sugar
2 tea spoon tea powder
1/2 inch crushed ginger
2 cardamom pounded
boil water add sugar and add crushed gigner and cardamom.
add tea powder and simmer let it boil.
add milk and boil it.
strain and serve.
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