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The Three Musketeers of India's Popular Recipes


There’s no limit to what you can do with rice, ghee and garam masala in an Indian Kitchen – PowerPoint PPT presentation

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Title: The Three Musketeers of India's Popular Recipes

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No wonder rice and ghee hold a distinct place in
temples, holy rituals, and sacred ablutions and
on the Indian thaali. Whether this thaali is
being used for a specific puja or served on an
Indian table, these ingredients are almost
indispensable. Their importance and charm are
strong and feisty across the entire Indian
landscape from the hills of Northern most
corners of India to the coastal fringes below,
till the map ends. Add some Garam Masala i.e. a
lip-smacking mixture of grounded spices like
roasted cumin, cinnamon, nutmeg, cloves, and a
variety of peppers and you have a long list of
scrumptious Indian recipes on every table across
the map of India. You could be in a Punjabi home,
licking your lips as you finish Rajma and Chawal
greedily. You could be in front of a huge
Rajasthani spread, watching the ghee drip as you
attack the delicious-looking baati. You could be
in the foothills of Kumao region and enjoying
some savory Kafuli with a huge appetite.
You could be indulging in some special Machher
Jhol as a warm Bengali serves you one more ladle
on a rice bed. Travelling southwards, the ghee
and rice still find a strong place in every
kitchen, on every table. Maharashtrians do not
need an excuse to relish loads of ghee tucked
deftly inside a tasty pooran-poli. Just the way
their South-Indian neighbours need no excuse to
enjoy their beloved Pongal made in endless
recipes from the sweet to the savoury. In
Karnataka and around, rice comes in a feast of
colours and varieties ranging from lemon rice,
tomato rice or that formidable Bisi-bele
bhath. Orissa and Bihar have their own fond
versions of many twists of rice preparations
Pakhala, Kanika or Dal peetha. Coastal towns like
Pondicherry and Kerala too have carried the
legacy of seafood, rice, ghee, curries and
savoury pickles since historical times. Then
theres curd rice, Vangi bhath and other
South-Indian concoctions made of tamarind, sesame
seeds, peanuts, etc. tossed in the magic of
spices a feat that changes the plain rice into
a feast befitting Kings.
Some recipes have become so iconic and
indispensable that they have found their way onto
the special desks of five-star chefs who continue
adding innovations and tweaks to some legendary
recipes. Biryani, for instance, retains its
signature place, be it in the royal vestiges of
Lucknow or the streets of Hyderabad the Awadhi
and Mughlai Biryani or the Mangalorean style or
Kuska style or the very popular Dum Biryani
Indians love it in any form. Made of stacks of
various layers of rice, condiments, caramelised
onions and spices this historic dish still
retains the love and passion that generations of
food connoisseurs as well as gourmands have
worshipped it with.
Its important that we cherish such home-grown
recipes before they fade in the noise of Western
onslaught. They are bowls that harbour the love
and pride of our elders from the forgotten times.
They are a bite of history passed on with a bit
of story from one grandchild to the next. We
can ensure that they incorporate new textures of
health by consuming organic ingredients when we
make them. You can pick from a buffet of
options theres the all-time favourite Basmati
that comes in an organic avatar and accompanies
those tempting curries with a great texture
theres the health enthusiasts brown rice that,
incidentally, presents an irresistible aroma and
elongates post cooking, making it as good as
other alternatives for traditional
recipes. Theres also the hulled or partly milled
option for chewier recipes or the hand-pounded
rice which stays away from machines throughout
its journey. Similarly, you can choose Cow Ghee
Bilona or the NOP, NPOP certified Garam Masala
organic variants so that your food does not
compromise on health while delivering you the
explosion of unforgettable taste.
That way, ghee, masala and rice would remain the
comforting and soothing sight on our tables and
shelves, filling us with health as much as they
fill us with nostalgia. Good food is always
cherished and adapted so that it moves on from
one kitchen to another. Our kitchens have
changed, from mortars to microwaves, but the
recipes still smell the same- delicious!
Thank You...