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.
Heat 2 tbspsoil in a non stick pan, add onions, red pepper, yellow pepper, green pepper, crushed red chillies, black pepper powder, red chilli powder, salt, jalapeno peppers and mix and saute for 2-3 minutes.
Transfer into a deep bowl and cool.
Add rice, potatoes, parsley and mix well and mash lightly with a hand blender.Heat 4 tbsps oil in a non stick pan.
Shape the mixture into medium tikkis, place them in the pan and shallow fry, turning sides, till both sides are evenly done.
Serve hot topped with yogurt and sprinkle of crushed red chillies.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.