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sankarshanVegetarian cooking is like a transition phase from being a carnivore to a vegan dieter. The current trend in vegetarian cooking is meatless grilling.
Barbeque conjures up a vision of rack of ribs, beef, pork etc, which definitely leaves out a lot of vegetarians. But the truth is many vegetables are good for grilling. Barbara Kafka, the bestselling New York cookbook author and vegetable lover, says the secret to successful vegetarian cooking is to know which vegetables go straight on the grill.
Vegetarian cooking also whets the appetite of fad followers. Going organic, getting environment friendly are options for the green eaters. Sites like veganiowa.blogspot.com and veggiedesmoines.com spotlight vegetarian cooking restaurant options around town, and vegetarians spread the word on dining options via Facebook groups and Twitter.
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jkwerner2The naan maybe the king of Indian breads, the roti/chapatti be the cheapest of the lot. But the paratha rules the roost when it comes to the most loved and the easily accessible one.
The Metros, the semi urban towns, villages wherever you maybe but a paratha stall or shop will definitely be nearby. Its various types, the aroma and the taste make it a much loved mouth watering delight. It's cheap; it's healthier than the normal junk food and more than anything else a paratha is the tastiest way to fill up your belly.
Normally, a paratha will be offered with butter or ghee, in plain lacchedar or stuffed, and also stuffed with seasonable vegetables such as cauliflower, radish, potatoes, paneer, non-veg, Chinese chowmein etc . Also, paratha' s are served with curd and pickle for a change of taste.
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FotoosVanRobinMasala is a term used in Sub Continental cuisines to mostly describe a cocktail of spices. Either be a combination of dried spices, or a paste made from- often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavor and lose quality when not fresh.
Masalas can be of various types depending upon the dishes they need to be added into chaat, channa curry, chicken tikka and the last but not the least garam masala. Be it south Indian recipes or north Indian recipes, masalas are the most integral part which keep the aroma of the dish alive.
In South India, even the dishes are suffixed with masalas, even though they are just chats, but adding the masala in the end gives the name of the dish a spicy twang.
