Saturday, March 9, 2019

Indian cuisine

Indian cuisine consists of regional and traditional cuisines native to the Indian subcontinent. these cuisines vary from each other and based on locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, cultural choices and traditions.


Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey. Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), Consumption of beef is taboo, due to cows being considered sacred in Hinduism.



Ingredients:

  • Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans).
  •  Lentils may be used whole, dehusked for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).
  • Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu.
  • The most important  used spices and flavoring in Indian cuisine are whole or powdered chili pepper , black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.  spice mix popular in Maharashtra. Some leaves commonly used for flavoring include bay leaves (tejpat), coriander leaves, fenugreek leaves, and mint leaves. 
  • Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

The most popular Indian dishes:

 BIRYANI  is a mixed rice dish which can include any kind of meat, eggs or vegetables. It is a flavorful blend of spices, saffron, rice, meat and vegetables.

TANDOORI MEATS, VEGETABLES AND BREAD 
Tan-door is a charcoal which used for cooking.
It’s used for cooking an assortment of meats, breads and vegetables.

DAAL MAKHNI is made with whole black lentils and kidney beans and also uses white butter and cream in it for decoration.

DOSA  is a crisp pancake made from fermented batter of rice and the black lentils.

SAMOSAS is fried conical snack made out of dough stuffed with potato, lentils, peas or minced meat and onions or even noodles.


Don’t be afraid to start playing around with cooking Indian food at home. First, it’s important to understand the various dishes and flavors that make up Indian cuisine, as it depend upon the knowledge of the use of spices.   




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