India is an amazing country, with incomprehensible to the inhabitants of Europe exotic culture. Notes of national traditions can be traced even in indian cuisine. It is she who is the most famous cuisine all over the world, besides the most ancient.
By the number of traditions that have come down to this time, Indian cuisine is similar to French and Chinese. Here are dishes for every taste, therefore, regardless of taste wishes here every visitor will find his own dish, which will become beloved ones.
Indian main courses
The main ingredient of Indian cuisine is dal – it legumes and lentils. Almost all dishes are made of dal. It is this secret ingredient that Indians can live without meat. Moreover, protein of plant origin it is absorbed much easier than animal protein. In India there gave a great variety of varieties, so it turns out a great many different dishes that never bother.
Hindus do not eat meat. Cow in india is considered sacred animals that can walk on their own in city center. In addition, Indians do not eat eggs, explaining this by saying that it is the eggs that are the beginning of all beginnings.
Hindus are very fond of rice, pea, lentil, corn and other vegetables. Mandatory for any dish should be used seasonings. India’s favorite seasoning is curry. In each a large amount of garlic, onion and pepper are added to the dish.
Strong tea is considered the favorite drink in India, adding to hot milk for him. Hindus love coffee too, they make it their own way secret oriental recipe with the addition of a pink essence.
Favorite Ingredient
Dal is Indians’ favorite ingredient without which it’s almost impossible to cook more than one Indian dish. because of of the fact that in India a very large number of different species of dal is growing, you can cook a variety of dishes. For example, mashed potatoes from different beans. Confusion of tourists coming to India and wanting taste indian cuisine introduces into what all kinds of soups are called just like their main ingredient. Just imagine that in each locality there are about a hundred different types of soup with unusual spices.
Urad gave from the legume family, has a gray tint. For cooking, gave urad necessary to preliminarily detail in powder, and then leave it to roam. In this variety There are more legumes of protein than in meat. Especially if you use them together with rice. It was very good to make pasta, puree soup from urad, and also mousses, desserts and drinks. From Urada Dala you can make flour for baking pancakes and small bread rolls. Blends perfectly with many seasonings.
Turkish peas or channa dal is the best source of protein. For the best pancreas work it is eaten for breakfast. For saving cooking time, Turkish peas are pre-soaked. They use canal dahl and raw. You can soak earlier garrbanzo (another name for turkish peas), pepper and to salt. Use for cooking soup and all kinds of second dishes.
Tour gave or “pigeon peas.” Looks like turkish peas, but much smaller. It is round in shape and light yellow. Colour. “Pigeon peas” is covered with an oily film, so it preferably pre-sprinkle with salt for more convenient cleansing.
Regardless of the species, it was necessary before cooking must be washed thoroughly. During the period of cultivation and collection exclude dust on fruits or even small ones a pebble. Reckoning for your carelessness is a lasting pain or a wound in the gum. They take a special bowl, pour water there and rub the bean among themselves. This is necessary in order to free oneself. from sand and the presence of the upper skin. Then he gave it well dried when using a paper towel or vice versa, soak a few hours.
During the cooking process, the beans give a very large amount of foam, therefore, butter is thrown into hot water. But still it is advisable to take the pan more than the volume of the beans themselves.
Gave it necessary to cook on low heat for a long time, then they will be very tasty. Salt them after cooking for improving taste. Beans are very tasty, cooked in a pressure cooker or slow cooker.
Times have changed, and Indian cuisine has been complemented by others. ingredients. For example, tomatoes. The dish will be even more delicious if you combine tomatoes, dal, carrots and cream or cow butter.
Chaunk. These are special additives that added to soup made from dal. For this spice and seasonings are fried in oil. Thanks to this, the soup gains rich taste. There are undoubted health benefits and organism. Thanks to this dressing, the soup is even easier to digest.
To make a chunk, you need to take a deep pan and heat a small amount of butter in it (you can replace with vegetable). Pour into a well-heated oil. spices and bring them to brown. Then connect the chunk together with the distance, close the lid. You need to do this quickly, since during the connection of the two above ingredients a small explosion should occur. Sometimes Indians show cooking soup-gave for its foreign guests. In such case, it is advisable to move away from the pan to a safe distance, so as not to get burned with hot spray.
A special reverent attitude develops among the Indians in
Time for preparing
soup with one ingredient – ghee. This is ghee. Use it not only for cooking, but also for ritual procedures. Adding ghee to everyday foods is a special sign reverence.
Dal is prepared in the form of soup, but is sometimes consumed raw. For this any kind of bean is soaked and sprouted. Eat gave raw useful in that the sprouted beans contain a large amount protein, the amount of vitamins increases. Due to the fact that the beans did not pass heat treatment, enzymes are activated.
The cooking process is absolutely simple – you need all the ingredients rinse well and add herbs and spices. Only sprout beans whole, not damaged. Bean sprouts are usable which grew by more than one centimeter. Eat raw, fried, stew. Sometimes bean sprouts are used for decoration dishes.
How to sprout beans
Sprouting beans is not at all difficult and will be needed for this completely some time. Germination requires only high-quality, ripe grains. Bean halves, dry beans or damaged fit. Beans must be thoroughly rinsed first. Fill with water room temperature and leave for 12 hours. Rinse the beans still several times, several times changing the water. Water is preferably not pour, and use as a natural top dressing for indoor plants.
Put the beans in a jar and cover with moist gauze. Put in dark cool place. Beans need to be washed 1 to 4 times a day. With the correct implementation of all points, the beans sprout on the 4th day. Germinated sprouts are eaten or left on a few days in the refrigerator.
Besides gave the Indians’ favorite dish is hoists. This is a complex of many small dishes. It can be stewed vegetables, rice, mashed soup, various sauces. On a tray lay bread, fresh herbs and vegetables. The meal most often ends with fennel seeds or betel nut, to improve digestion. In India, do not use forks and spoons, they eat with their hands. More precisely, only with the right hand, since it considered “clean.”
India of the present time combined the territories of different peoples. This can be seen on dishes cooked in different areas of India. For example, in the northwest it is allowed to use in eating meat. It is in this side of India that Ayran, pita, Shurpa are being prepared, kebab, pilaf. But the feature of Indian cuisine is called tandoori chicken (cook it in a tandoor with pita bread).
Another dish that relates to Indian cuisine is cakes. They are made from pea flour, corn, with cilantro, onion, spices and herbs. Use them every day. Such a choice varieties of cakes can be envied by any country in the world.
And finally, a few recipes that you can cook on any cuisine in the world and experience the aroma of India.
Modern soup gave
Ingredients (4 servings):
- Garlic – 2-3 cloves.
- Onion – 1 piece.
- Chili pepper powder – half a teaspoon.
- Tomatoes -1 kg.
- Butter – 2 tablespoons.
- Red lentils – 1 incomplete glass.
- Turmeric – half a teaspoon.
- Ground Zira – 1 teaspoon.
- Lemon juice – 1 tablespoon.
- Vegetable broth – 3 glasses.
- Lemon.
- Coconut milk -1 cup.
- Coriander.
- Black pepper, salt.
Cooking method:
Take a saucepan, melt the butter in it. Saute in oil for 2 minutes finely chopped onion and detailed garlic. Pour all the spices and fry a little more, constantly stirring. Peel the tomatoes, cut them, add to the bow. In a saucepan, add lemon juice, coconut milk, vegetable broth, lentils. Bring to medium heat boiling. Make a small twinkle and boil for half an hour. Cap do not cover the pan. Glove, salt. Pour into the tureen and garnish with coriander. Cut the lemon into slices. Can be served on table. Fresh tortillas will complement the taste of the soup.
