How To Get Started Cooking Indian Food

This recipe is one of the many koubba (kibbeh) recipes that are common throughout the Middle Eastern region. This particular one I am told comes from Iraq.

Mix the yoghurt, garlic, ginger, lemon juice, garam masala and a touch of salt in a bowl large enough to hold the rabbit pieces. Allow to marinade for six hours or over night. The longer the better!



They never have diner or lunch with out sumptuous sweet dishes to top up and complete the meal. It is always about a hundred grams or more of the sweets which are heavily dosed with sugar, cashew nuts and ghee.

According to the Tibetan custom, Tibetan people drink butter tea in separate sips and the host refills the bowl to the brim after each sip. Thus, the guest never drains his bowl because it is constantly topped up. If the visitor does not wish to drink, the best thing for him to do is to leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.

Collect a liter of cream from milk. I collect the cream from milk every day. After collecting for odd ten days and storing in a cold storage or freezer, I remove on the day when the container seems to be full. If possible, collect a liter of cream from the milk on the day when you wish to make ghee.



Method: Peal the Carrot and Onion and grate it. Cook Green peas, grated carrot. Mix corn flour and chilli powder well and add grated cheese to it. Then add cooked peas and carrot and grated onion to it and make it as a small balls. Then put the tava on gas stove in flame and press the balls in to vadas and keep it in the heated pan. Pour Ghee or oil for frying. After it becomes golden brown in colour take out the cutlets and serve with hot chilli sauce or Tomato sauce.

For a long time I have made soybean my staple food. Eggs, curd, vegetables (except tapioca, potato, colocasia etc.), limited quantities of dhal, ground nut (all nuts are good) are taken to supplement it. Take plenty of sambharam (curd mixed with water) before food. You will be satisfied after food. Raitha (curd mixed with cucumber, namkeenbundi or kheera etc.) is a good break fast.

Food and sweets are a very important part of the diwali celebration. A festive season without sweet is just incomplete in India. During Diwali festivals all the ladies distribute special sweets made by them to their friends and neighbours. It is considered that Diwali is a festival when the Goddess of Money -Laxmi gives blessing of prosperity. The traditional values are still website followed in India and Diwali time is both for snacks and sweets.

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