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Indian cuisine — national photo recipes of simple vegetarian dishes and not only

Indian cuisine — traditional national photo recipes of simple vegetarian dishes and not only, as well as its features

Indian cuisine or national cuisine of India has a fairly long history, and its formation took place under the religious influence of Hinduism and to some extent Islam. Thanks to this, almost all dishes are vegetarian. It is forbidden for the Hindus to eat beef, as the cow is a sacred and revered animal. It is also not accepted in Indian cuisine to eat any other cattle meat. Islam, professed by a certain part of the population of India, also influenced the development of cooking. For example, the ban was pork. Meat dishes are mainly represented by lamb, goat meat and various poultry.

An interesting fact is that of the 760-million population of India, 600 million people are vegetarians. Thus, the majority of Indians (about 80%) do not eat meat at all. As for seafood, they are traditional in Indian culture and are readily used by the inhabitants of this country in the preparation of many dishes. Although it is worth noting that among the Hindus there are also the so-called «strict vegetarians» or vegans who do not eat even fish and eggs.

The foods that form the basis of the diet are a variety of cereals, the most popular of which are rice, all kinds of vegetables and fruits, and also fermented milk. And, of course, in this context, it is impossible not to mention the seasonings (spices), which are generously seasoned with many traditional Indian dishes. This is a distinctive feature in the cuisine of this country, I can even say that it is its “tasty business card”.

If we talk about seasoning in more detail, it is worth noting that dried garlic and black pepper are most commonly used in Indian recipes. By the way, the most famous seasoning is Curry. Its basis is turmeric, to which are added in various combinations such components as: coriander, salt, black and red pepper, allspice, cardamom, zira or cumin, fenugreek, garlic, cloves, ginger, cinnamon, fennel, mustard, azhgon, bay leaf leaf, nutmeg, asafoetida, cumin. Curry is used for cooking vegetables, rice, meat and poultry, for example, chicken. This seasoning tints the dish, giving it a characteristic orange hue, and also gives it an extraordinary incomparable aroma!

The basis of many traditional Indian dishes is rice. And this is not surprising! The fact is that this cereal can significantly improve the nutritional properties of the products with which it is served. This, in particular, applies to legumes and dairy products, as well as nuts. As for the types of rice, in India they are conventionally divided into two main categories: arvavaval or white polished rice, as well as chadaval or brown rice. The latter type is not very popular and is mainly used in the preparation of dishes by the poor. Brown rice in India has a rather specific smell that is difficult to kill even with fragrant spices!

Another very important component in the menu of any Indian is legumes, which are collectively called Dal. If you start to study those dishes that are traditionally prepared in India from Dal, then your head will spin! Hindus have so many recipes for cooking legumes that for six months, for breakfast, lunch and dinner, you can cook completely different dishes from dal, without ever repeating. From Dal, you can make snacks, salads, soups, mashed potatoes, pastries (for example, cakes), and even desserts.

Legumes are the richest source of protein, essential for Indian vegetarians. In addition, knowing the secrets of the combination gave the Hindus to get even a lot of useful micro and macro elements vital to the body! In general, he gave it not only tasty, but also extremely useful!

As we said earlier, it is traditional for the national cuisine of India — the use of fruits and vegetables, which must certainly be fresh. By the way, the peculiarity of Indian cuisine is the freshness of dishes. They are prepared just before serving and in no way heated!

The so-called Shaq is always popular in traditional Indian cuisine. It is a dish cooked on the basis of greens or the tops of various root vegetables. It turns out not only tasty, but also very useful!

We would like to pay special attention to salads or Kachamber, as they are called in India. They are very simple to manufacture, not multicomponent. Their constituent products must be fresh and of good quality only! Kachamber are prepared just before serving and, as a rule, they are not stored, that is, cooked at one time. Such salads can be either a snack that precedes the main course or a side dish.

Chutney is a special place in Indian cuisine. It can be of two types: fresh or simply ground spices in a mortar or heat-treated (sauce). The first variety is prepared and served daily, the second only on holidays and in solemn occasions. A common feature that unites varieties of chutneys despite the difference in components is sharpness, ranging from mild to unbearably stinging.

As for snacks, in India they are common everywhere: they are prepared in cafes and restaurants, as well as at home. They are called, by the way, Pakora. Prepare pakora from vegetables and fruits, which are dipped in thick dough from pea flour and spices, and then fried in deep fat. There are two main ways of making such snacks. The first is that the vegetables or fruits are cut into large pieces and coated with dough; in the second case, they are either grated or grated or very finely cut and mixed thoroughly with the dough. The pakoras are served hot, as they say, straight from the fire. As a rule, this appetizer comes in addition to a drink or is served with soup.

Sweets are an integral part of Indian cooking. They are prepared a lot, using sugar as a basis (jaggeri made from sugar cane, or gur — palm sugar). Honey for making sweets is almost never used. This is explained by the fact that when exposed to high temperatures, this product not only changes its taste, but also becomes toxic. Quite often in the ingredients for making sweets you will find green cardamom, nutmeg (whole), saffron, cloves, camphor, black pepper, rose water, sandalwood, Kevr, Khus, dried fruits and nuts. Be sure to decorate the desserts, pritrushivaya their powdered sugar or ground nuts. In India, to treat a person to sweet is a sign of respect for him, or simply a good tone.

Desserts are usually a plate of fresh fruit, whole or sliced ​​and flavored with lemon juice.

Drinks in India can be very diverse, ranging from simple cool water, ending with a multi-component non-alcoholic cocktail. Coffee and tea in Vedic Indian cooking is not accepted. It concerns and alcohol. One of the most famous Indian drinks is Lassi. Something he recalls a milkshake. The lassi consists of yogurt, a small amount of sugar, and also crushed ice. However, most Indians drink all sorts of fresh juices.

So we briefly told you about traditional Indian cuisine. It is very diverse and without a doubt is very tasty, although for us it is somewhat unusual. To join it it is not necessary to go to India or go to a restaurant (cafe) of national Indian cuisine. All dishes can be prepared at home and it will be very easy if you use our photo recipes. These are real master classes, equipped with detailed instructions and step by step pictures. Dare and you will succeed!

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