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Golgappa Recipe

By New Delhi SEO 9 months ago 300 Views No comments
Golgappa also known as panipuri is one of the most popular Indian snacks which is widely loved. The puri is a round shaped crispy puri that is perfectly small to easily fit in your mouth. The puri is filled with spicy masala and tangy pani. The puri can be prepared in form of panipuri, dahipuri etc. The masala is made of boiled potato, sprouted moong beans, boiled chickpeas, ragdaetc and it is often topped with sweet and spicy chutneys. It is exceptionally easy to prepare golgappapani, puri and masala at home. Preparing pani and masala for panipuri at home is not only a easy but also healthier. It also allows you to customize your pani and masala the way you like it. All the three items are very simple to assemble. Enjoy the sweet and sour chutney, tangy water and crispy puries.

Ingredients:

  • * Puris or Golgappa
  • * 1/2 cup Sev
  • * 1 medium Onion, finely chopped (optional)
  • *1/4 cup Date Tamarind Chutney, (optional)

Ingredients for Pani:

  • * 1/2 inch pieces of Ginger
  • * 1/2 cup Mint Leaves
  • * 1-2 Green Chilli, chopped (or to taste)
  • * 1/2 cup Coriander Leaves, chopped1
  • * 1½ medium size Lemon
  • * 1 teaspoon Chaat Masala Powder
  • * 3 tablespoons Sugar
  • * 4 tablespoons Boondi, optional
  • * 1/4 teaspoons Black Salt (kalanamak / sanchal)
  • * 4 cups Water
  • * Salt to taste

Ingredients for Masala:

  • * 1/2 teaspoon Cumin-Coriander Powder
  • * 1½ cups boiled, peeled and mashed Potato (approx. 3 medium)
  • * 1/2 cup boiled Kala Chana (black chickpeas)
  • * 2 tablespoons finely chopped Coriander Leaves, optional
  • * 1/2 teaspoon Red Chilli Powder
  • * 1/4 teaspoon Chaat Masala Powder
  • * Salt to taste

Ingredients for Puri:

  • * 1 cup Fine Semolina (rava/sooji)
  • * 1/4 teaspoon Baking Soda
  • * 2 tablespoons Maida (all purpose flour)
  • * Salt to taste
  • * Oil, for deep frying
  • * A small round shaped Lid to cut puris

Method for Puri:

  1. Mix semolina, baking soda,maida and salt in a bowl.
  2. Pour in water in small quantities and prepare a dough
  3. Once the dough is ready, cover it with a damp cloth and keep aside for half-an-hour.
  4. After 20-25 minutes, remove the damp cloth and knead until smooth texture.
  5. Divide dough into equal portions and give each portion a round shape. Press it between your palms and place on rolling board.
  6. Roll it out using a rolling pin into round shaped roti with thickness ofapprox 1-2 mm. Make sure that it is not very thin or very thick. If it is thick, the puri will not be crisp while frying and if it is very thin the puri will not puff up while deep frying.
  7. Make small round puris by cutting it using a round shaped small lid (approx. 2-2.5 inch diameter).
  8. Heat oil in a deep frying pan over medium flame for deep frying. Take 5-6 puris and slide them one after the other gently in oil after the oil is warm.
  9. Press each puri a little with spatula so that they puff up. Deep fry them until they turn crispy and light golden brown. Take out of the pan and place them on paper napkin to absorb extra oil.

Method for Pani:

  1. Rinse mint leaves and coriander in water.
  2. Add mint leaves, green chilli, coriander leaves, ginger and lemon juice in a small chutney jar.
  3. Grind until smooth paste, you may add 1/4 cup water while grinding if required.
  4. Once done, transfer them to a large bowl and add black salt,chaat masala,sugar, powder, and 4 cups water. Stir with a large spoon to mix it well. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. You may add bondi before placing it in fridge if you like soft boondi and if you like crispy boondi then mix it when you serve.

Method For Masala:

  1. Soak the kalachana overnight or for 7-8 hours in water. Add boil chana and potatoes in a pressure cooker along with salt and water and cook for for 3-4 whistles over medium flame until boiled.
  2. Mash potato and mixkalachana, cumin-coriander powder, coriander leaves, red chilli powder, chaat masala powder, and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.
  3. Mix them all together with a spoon and your masala is ready

ServePaniPuri:

* Gently make a hole on the top-middle side of each puriwith a spoon or thumb to add masala stuffing.
* Stuff it with masala that you prepared. Sprinkle onion andsev over it and add a tiny amount of date tamarind chutney over it. Dip each puri in the tangy water that you prepared and relish the taste.

Other Serving Ideas:

The golgappapuris can be used for many other types of chaat recipes like bhelpuri, panipuri, dahipuri, etc.

Common herbs used in Indian recipes

By New Delhi SEO 9 months ago 267 Views No comments
Fresh, green herbs are used to add a distinct flavour and aroma to food. You can pluck them off the plant or buy them at the grocery store. Herbs are available in various forms fresh, preserved or dry and they can transform your simple dishes into flavoursome, delectable delights. Herbs are every chef’s real essentials as they are aromatic and full of flavour. Indian herbs please all kinds of preferences and palates. Here are six of the most popular Indian herbs which can enhance the taste of any dish. Next time when you are in doubt, just pluck some fresh herbs and sprinkle them onto your dish.

1. Basil

Basil is one of the most popular herbs in India with several health benefits. It has a mild and sweet flavour and is considered the king of Indian herbs. The word Basil means 'king' in Greek language and it is rightly named as it is a culinary expert. Various chefs and experts consider it a royal herb and use it primarily for its aroma in Indian as well as international cuisines.While freshly plucked basil adds much needed fragrance to the dish, dried basil leaves mostly contribute to the taste.

Types of Basil

Sweet Basil: Sweet basil is one of the most common varieties of basil and it is used in Italian cuisineand tomato based dishes.
Lemon Basil: Lemon Basil is mostlyfound in Asia and north-eastern Africa. It is predominantlyused in Thai cuisine.
Thai Basil: Thai Basil isidentified by its flowery green leavesand purple stem and it has a mint-like flavour. Holy Basil:Holy basil is known as tulsi and it is mostly grown in Indian homes. Also, it has various medicinal qualities.

Health benefits of Basil

  1. Controls blood pressure
  2. Ensures oxygen carrying capacity in blood
  3. Good source of powerful antioxidants

Popular Basil dishes:

Margarita pizza,Tomato Basil soup, Pesto, Basil tea, Basil pasta salad and fruit salads.

2. Parsley

Parsley also got its name from Greek language and it is used mainly for garnishing unlike other herbs which are used for flavouring. Parsley is dark green in colour and it has stubby stems. It can be sprinkled over dishes right before serving. With its amazingly aromatic qualities, it tempts the taste buds and adds to the flavourof any dish. While fresh parsley is highly aromatic, dry parsley has little or no fragrance at all.

Types of Parsley

Curly leaf Parsley:

These leafs are less fragrant and bitter in taste, it is mainly used for garnishing soups and salads.

Italian or flat leaf Parsley:

These are very flavoursome and mainly used while cooking the dish as it retains its flavour till the end.

Health benefits of Parsley

  1. Its fresh fragrance works as a great mouth freshener and helps you get rid of bad breath especially those caused by onion and garlic.
  2. Helps in digestion and boosts immunity against infections and common cold
  3. Rich source of Vitamin A and Vitamin C
  4. Helps improve delayed menstrual cycles

Popular Parsley dishes:

Meat, Mashed, buttered Parsley potatoes, and vegetable soup with Parsley garnishing, Parsley pesto, and grilled trout with lemon.

3.Thyme

Thyme is mostly added to the dish along with all the other ingredients because it releases its strong, pungent flavour very slowly. It is mostly used in dishes that involve sautéing, tossing, and stewing such as scrambled eggs, salads and soups.Both fresh and dried forms of the herb are popular ingredients for a wide variety of dishes across multiple cuisines. Thyme is also added to meat and vegetable preparations and is a significant element for marinades.

Types of Thyme

Thyme comes in as many as 60 varieties, however, there are three most popular kinds that are used extensively across Greek,Italian,Indian, French, Spanish, and even Turkish cuisine.

Garden Thyme:

This is the most common type of Thyme and it resembles Lemon Thyme in flavour and appearance.

Orange Thyme:

Its orange peel flavour is an excellent flavouring for roasted meat and vegetables, chutneys and tea.

Lemon Thyme:

It is a more pronounced version of Garden Thyme and it has a strong lemony aroma, it works best with fish dishes.

Health benefits of Thyme

  1. Thyme is antiseptic in nature and when boiled with water and tea, it helps treat throat infections and dry coughs.
  2. Rich source of fibre.

Popular Thyme dishes:

Grilled Chicken Breasts with Lemon and Thyme, Spiced Roast Salmon, Thyme and Garlic Chicken, and Thyme Au Gratin Potatoes.

4. Rosemary

Rosemary is a firm, woody herb with fragrant, needle-like leaves. It tastes bittersweet and lemony and is popularly used across dishes that involve stuffing or dressing. It is also used as a flavouring agent for soups, vegetable platters, meat dishes particularly lamb, and fruit salads. They are usually minced or crushed well before they're sprinkled on the foods or mixed with spices used forseasoning meats.

Health benefits of Rosemary

  1. It has soothing aroma and is a great mood elevator
  2. It acts as a natural remedy for migraine
  3. Anti-bacterial and antioxidant properties in Rosemary help cure minor infections and build immunity.

Popular Rosemary dishes:

Rosemary chicken with potatoes,Rosemary lamb shanks, and Rosemary shortbread.

5. Sage

Sage is a latin term which means 'to save' and it is rightly called so because, it has several healing properties. It is a shrubby culinary herbthat is not particularly dark green in colour. It has long, circular leaves and a strong peppery flavour. Sage is arelatively flexible herb and is used in all three forms - fresh, dry and preserved. Freshly plucked sage is soaked in olive oil and preserved in refrigerator after which it can be used for almost two months. That ways, both the leaves and the oil infusion can be used in salad dressings or sauteing purposes. Sage plays the role of a seasoning ingredient for fatty meats such as poultry and pork, which is during the early phase of cooking. This is mainly because it helps in digestion and ensures a toned flavour. Besides this it also compliments stuffed foods such as risotto, tomato sauces, potatoes and beans.

Health benefits of Sage

  1. Helps in digestion
  2. Treats inflammatory conditions such as rheumatic arthritis and bronchial asthma

Popular Sage dishes:

Sage mashed potatoes, Sage and onion stuffing, Onion Sage fish sauce, grilled red onion salad with cheese and Sage.

6. Mint

Mint is one of the most commonly grownand used ingredients across the world. It is a fresh, flavoursome, lush green herb that comes with a long shelf life so it can be stored in airtight bags for months. Menthol is its core ingredient and it gives it the characteristic aroma and flavour. Mint is the most flexible flavouring agents among all herbs and mint leaves are used from the beginning of the meal until the very end - main course, appetizers, desserts and beverages! So you can add them to salads, teas,lemonades, soups, cocktails, candies, chocolates, and more. Not to mention, it is also used as a garnish and is by far the prettiest of the lot too.

Somayas Indian Grocery Store

4 years ago 8173 Views No comments
Somayas Indian Grocery

If you are into cooking, there is a chance that you have heard of Indian cuisine. This is an ethnic cuisine that has a flavor profile unique from any other. Cooking Indian food is not as difficult as you might think, but it is important for you to get the right ingredients. The following article will give you a glimpse into what you can expect if you decide to visit an Indian grocery store online.

Indian Groceries Online

Somayas Kitchen has been trading for many years as an Indian grocer in London and has now hit the Internet with this brand new website. We offer a wide range of Indian and Asian groceries that we stock here in the UK. So if you are looking to do some online food shopping then check us out. You can buy all types of Indian groceries online from here in the UK.

Indian curry is one thing that differs slightly from person to person. Even if you try for many years, you may not be able to create the same curry as someone who has given you a recipe. This is because each Indian cook is very unique and they season many of their dishes to their taste. If you want to cook curry and you are not sure of what seasonings to combine in order to make this culinary masterpiece, you can buy pre-made curries at an Indian grocery store. There are usually several available, so try a few to see which you prefer.

Basmati rice is a staple in Indian cooking. You would be hard pressed to find an Indian store that does not have several brands of this rice in stock. There are white and brown versions of this rice available, so feel free to choose the one that most suits your palate. If you are not sure of which brand is the best to buy, you can always ask one of the staff at the Indian grocery store and they will let you know.

Paneer is a type of Indian cheese that is created by adding an acid to milk. Making it is not very difficult, but many people do not want to try their hand at cheese making. You can find paneer in an Indian supermarket, so there is no need to worry. Many people buy similar products, like queso fresco, but they are not unsalted the way that paneer is.

Lentils are an integral part of the besci Indian diet, so there is no wonder you can find them at the grocery stores. There are several different varieties, including masoor (red lentils) and toor (pigeon peas). There are also other bean varieties found in these stores. Mung and kidney beans are just a couple you can expect to see.

While many people from India use vegetable oil to cook their food, many others use several other types of oil. Any and all of them can be found in your local Indian grocery store. Coconut, mustard, peanut and sesame oil are very common and easy to find. Ghee (clarified butter) is also found at the grocery stores, even though it is no longer used as frequently as it used to be.

It is common to walk in all types of grocery stores and find beverages that are native to the culture, and that is no different in this case. Drinks made from ingredients like fermented rice, sugar cane and cashew apple can be found in the refrigerator case. There are usually all types of tea and coffee available on the shelves including Indian filter coffee and Masala chai.

There are many Indian spices that make the cuisine as unique as it is and many of them can be found in the Indian supermarket. This was saved for last simply because this is the most important thing found in the store. Without this, you would not be able to create Indian food at all. Aniseed, cardamom, white pepper, saffron, capsicum, cinnamon, fenugreek, cloves and tamarind make up a small portion of what you can expect to find. These items are so fragrant that they perfume the entire store. While you can buy many of these items from other stores, none of them will have the potency of the ones you can find at the Indian store.

Now that you know what to expect when you go to an Indian grocer, there should be nothing stopping you from taking a little trip. This will be an experience like no other since there are items you will see here that are not available anywhere else. Search for one in your area and visit them as soon as you can. The sooner you visit, the sooner you can get home and start cooking.

Somayas Kitchen Online Indian Groceries From London, UK

Somayas Kitchen offer Indian grocery wholesale and the ability to order Indian groceries online at our online store or in our shop. For certain orders we even offer free shipping so check us out today.

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The Joy Of Caribbean Food

4 years ago 1613 Views No comments
The Joy Of Caribbean Food

Caribbean food has its roots from nearly everywhere people have come from who have ended up living in the Caribbean. It includes many staple foods, yet the uniqueness of the style is derived from the preparation. Food becomes a statement of the people, who create different ways of preparing the food in such ways as to make it distinctive and appropriate for a particular society. That analogy certainly applies to the food of the region because of the varieties and flavorful recipes that stand out as being of Caribbean food.

You will find specialty foods that cover the gamut of seafood, steak, and chicken where the flavorful and colorful recipes are very distinctive of the islands from which they are famous, but their origins go back to the original parts of the world from which they came. Coconut shrimp, chicken kabobs, jerk chicken, Guava Barbecue ribs, and Key Lime Pie, are just a few dishes that come to mind.

A very large part of family life in the Caribbean is focused and centered around food. The preparation of food for family gatherings, holidays and festivals can take days. The cuisine of the Caribbean has been likened to a patchwork quilt of varied ingredients and tastes that all blend together in a flow of delectable and wildly tasteful meals that have become cultural traditions.

With the abundance of the lush vegetation of the islands, combined with the diverse cultural background of the population, it is no wonder that you would come up with a wide variety of recipes that have evolved to what is present today. Influences from the original Arawak and Carib Indians, then from the Dutch, Spanish, British and French cultures, along with the African influence you get a rich mixture of foods and flavors. Other later settlers from China, India, and the United States added to the mix.

One of the basics found in the Caribbean diet is a yellow-reddish fruit called Ackee. It comes from Africa originally, and was introduced into Jamaica. The evergreen type of tree produces this fruit, which is also called ‘vegetable brains’ where the edible part tastes a bit like scrambled eggs, and is widely serves with salted fish, along with hot peppers and onions.

A soupy stew called Asopai, which is Spanish means ‘soupy’, is a very popular dish. It will contain a meat such as chicken, seafood or other meat, with onion, bell peppers, rice, olives, ham, peas, tomatoes, and capers.

The Chayote is a squash and is a member of the melon family. Other names for it are Cho-cho or Christophene. It is pear shaped and green, and is used quite extensively in salads, and can also be cooked in many different ways.

Other staples include the Boniato, which is a semi-sweet potato, and the Calabaza, which is a pumpkin like squash that has a sweet taste, which is used as a soup base for vegetable dishes and pumpkin soups.

Carambola is also called the ‘star fruit’, due to its shape when it is cut in a crossway manner. It is golden in color and very crisp, and is a favorite for desserts and salads.

Ceviche seafood is “cooked” in the acids of citrus juices and onions and fresh herbs are added for additional flavor.

Chutney is a blended dish made up of tropical vegetables and fruits that are cooked along with spices and peppers. Mango chutney is traditionally served along with curries.

Curries originated from India when indentured servants emigrated to the area. They are gravy-based dishes that are highly seasoned and are found in dishes from Jamaica, Trinidad, and Tobago. Ingredients such as cumin, coriander, turmeric, cayenne and black pepper, and fenugreek, along with the Caribbean addition of allspice, make the taste of the curries exceptional.

Coconuts are found on most of the islands of the Caribbean and is used in many dishes. There is a liquid inside of the coconut and the coconut should be shaken before being purchased. The liquid, or water can be drained by punching holes in the ‘eyes’ and draining it. When the liquid is drained, the shell can be cracked with a blow from a hammer and the meat will be available.

A pan-fried or poached seafood, marinated in citrus, vinegar and herbs called Escabeche, or Escovitch by the Jamacians is a delicious staple for many people. Guava is a bright red to orange tropical fruit that looks like a small melon. It is used in jellies, pastes and compotes. It has an intense flavor and is used a lot as a spread on crackers and can be served with cream cheese.

The term “jerk” and “jerky” is based on the original process of rubbing acidic hot peppers and spices onto meat strips to tenderize and preserve them. An entire art form grew up around the process, primarily in Jamaica, Trinidad, Tobago and Barbados. Most of the recipes for jerk include scallions, allspice, thyme, hot peppers, garlic and onions. Vinegar and citrus juices can be added to employ tartness. Chicken, pork, and fish are the primary meats that jerk is used for, as it has developed a legendary quality of its own all throughout the Caribbean.

Stamp and Go Codfish which is fried in a heavy onion flavored batter, spiced with annatto and chilies, is popular in Jamaica. This “Stamp and Go” was a command given by 17th century English sailors when they were given orders to do something and get in done quickly.

There are many more examples of Caribbean food that marks the region as a culinary paradise. The combination of cultures which has occurred here over the past several hundred years, has left a rich tradition of recipes that has not only defined the people, but has given us a wonderful variety of dishes that are delightful to experience.

What is Indo-Chinese Cuisine?

4 years ago 1669 Views No comments
Indo Chinese Cuisine

Indian food has been influenced by Chinese elements that date back to centuries ago. Today this popular fusion of Indo-Chinese cuisine is named Chinese chaat that is usually sold on road side stalls in the form of savoury snacks. The word chaat comes from Hindi origins.

Some of the popular dishes for Indo-Chinese cuisine include paneer which is an Indian based curd cheese served with sliced chillies, noodles and onions. Another type of Indo-Chinese cuisine is chicken drumsticks that have been marinated in soy and chilli sauce and the coated in a masala mixture before being deep fried.

Sichuan sauce is a popular addition to a lot of the Indo-Chinese cuisine meals. This sauce consists of ginger, garlic, chilli paste, tomato puree, sugar and vinegar. Indian dosas which are pancakes made from lentils and rice take an interesting twist when served Indo- Chinese style as they are served wrapped around Chinese noodles.

A popular Indian dish that is served and goes by the name of Aloo chaat is fried potato’s that have been cubed and served with chutney and spices. Chinese chat takes on a new version and the potato’s are cut into French fry shapes and then soaked in sweet, sour and spicy sauce before being fried.

The fusion of Indo-Chinese cuisine is not recommended for people that are health conscious as there are a lot of oils and spices added to the food. It is however very cheap and extremely tasty way of eating.

In India food is not as readily available on the streets as it is in China and street food is not as common. So Indo-Chinese cuisine takes inspiration from areas in Asia such as Hong Kong where food is easily available and affordable at the same time.

Some dishes that are served in Chinese restaurants in India take on more of an Indian taste and it is hard to taste the connection of Indian and Chinese fusion. Some of these dishes include chicken Manchurian or vegetarian dishes such as cauliflower Manchurian.

Indo-Chinese cuisine became popular back in 1975 a chef in Mumbai by the name of Nelson Wang produced a dish for a customer that was not present on the menu. He cut up chicken into cubes and then coated the chicken in corn flour and deep fried them. He then placed the chicken into a sauce made from garlic, green chillies and ginger.

The twist came in when he added vinegar and soy sauce and left out the traditional masala mix. Needless to say the customer raved about the dish and Indo- Chinese cuisine was born. This restaurant remains an institution in Mumbai and the dish is still synonymous in the combination of Chinese and Indian food.

This style of food also originated from an Indo- Chinese establishment in Calcutta in 1925. Calcutta was easily accessible to China and in this time many immigrants from China were attracted to this city.

A Chinatown soon developed and restaurants started creating and developing dishes that were combined with the two regions of India and China.

The immigrants that moved to India were marvellous restaurateurs and were able to capture the two flavours in a unique and authentic way.

The impact of Chinese food on Indian cuisine extends further back, from the coast of Kerlan were spices were transited from the area Indonesia through Kerala. This was the first introduction of spices that impacted Chinese settlers in the area of South India.

It is believed that the method of steam cooking was introduced to India by Chinese people. It is even believed that Kainoosh appachatti that was a small wok that made appams which is a batter made from rice and milk from coconuts used to make pancakes. These pancakes are made in South India and the wok was derived from people of Chinese descent that settled in India centuries ago.

The latest versions of Indo-Chinese cuisine may be a passing phase but it is believed that the cuisine will last a long time to come. The snacks on offer are greasy and glutinous and offer spicy, sweet and sour flavours. They are very tasty and at the same time cheap, it is advisable to enjoy these treats in moderation as the fat content is quiet high.

The ingredients mixed together are what are of importance when it comes to Indian Chinese meals. The cooking methods generally stay the same but the ingredients are totally different to the traditional way they are usually prepared.

Indo-Chinese cuisine is known for its spicy and robust flavours were usually corn flour, monosodium glutamate is used. The Chinese influence comes in when high doses of garlic, ginger, chilli and lots of soy sauce is added.

Established in the Indian milieu culinary dishes are defined as a Chinese Indian experience. In A lot of restaurants today you will be able to find these combinations on most menus.

Third generation Chinese Indians migrated to other places in the world and took along with them the knowledge of Indo-Chinese cuisine. This migration has seen many types of these restaurants popping up all over the world. When you choose a dish that packs an extra punch when ordering Chinese or Indian food it most probably came from the regions of Mumbai or Kolkata. The fusion of these types of foods has become increasingly popular to all types of palates in the world today.