History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Whole Green Gram soaked in 2 cups water for 4 hours 1 cup
Cottage Cheese to taste
Green chillies broken 2
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Gram flour (besan) 1 tablespoon
Soda bicarbonate a pinch
Lemon juice 1 teaspoon
Paneer (cottage cheese) 100 grams
Grated cheese 2-3 tablespoons
Onion 1 medium
Ginger finely chopped 1/2 inch
Red chilli powder 1/2 teaspoon
Oil to shallow fry
Drain and grind moong with salt, green chillies and a little water till smooth. Transfer into a bowl and add salt, asafoetida, cumin seeds, turmeric powder and gram flour and mix well. Add a little water to adjust consistency of the batter.
Add soda bicarbonate and lemon juice and mix well. Set aside for a while.Heat Wonderchef Click Amaze Tawa. Grate paneer into a bowl. Add cheese and mix.
Chop onion and put into a bowl. Add paneer-cheese mixture and mix well. If you want you can add a little ginger too. Add red chilli powder and mix. Spread a little batter on the tawa to a medium round cheela. Drizzle a little oil all around and cook on medium heat till the underside is done.
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