Indian food has a colorful history that is a melange of numerous cultures and tastes. The British rule, trade routes, invasions, and colonies have led to food influences by the Persians, Greeks, Chinese, Turks, Arabs, Egyptians, Dutch, Portuguese English, and French who came to India. Basic to Indian cooking is an assortment variety of flavors: astringent, sweet, sour, bitter, salty, and pungent. Ayurveda also influences Indian food in a great way. In Ayurveda, food is seen as having positive and negative forces with properties of being cooling or heating to the body. Indian meals typically are neutral by offering both cooling and heating foods.
India has well behind 5000 years of culinary culture, during which boundaries have changed several times, political influences, and all these factors have created multiple identities culinary and a lot of confusion about this: there are those who supported the foundation municipalities that make Indian cuisine a cohesive element of the sub-continent, there's also those who are fighting for their individuality. It has been historically established that as early as 3000 BC, the Indus Valley civilization had tamed the zebu and cultivated sesame, eggplant, cardamom, black pepper, turmeric and mustard.
Many recipes that today we consider the tradition originated in the Vedic period, when India was still heavily forested and agriculture was compensated with hunting, and forestry products . In the Vedic period was normal diet based on fruits, vegetables, meat, cereals, honey and dairy products, but in the course of time a large part of the population embraced the creed of vegetarianism, which spread thanks to the advent of Buddhism and was facilitated from a climate where fruits, vegetables and grains could easily be grown throughout the year.
During the Middle Ages also known as The Golden Age of Indian Art there were many travelers who visited the sub- continent to get to know the Gupta dynasty and the love of these rulers for all the arts. It was these that led travelers to India new and different products, including some spices and tea.
Subsequently India lived the period of Muslim invasions, which on one hand saw to power rulers carnivores as opposed to Buddhist, Hindu and Jains, but on the other hand saw the birth of the kitchen Mughlai strong influence of Persian and Turkish, still associated with India because of the large use of saffron and nuts and the cooking technique of the dum in a casserole sealed.
The eighteenth century brought the invading British in India, who did not particularly Indian cuisine at the time, and tried to adapt it to taste more British. To them we owe the invention of the curry still typical in all Indian cuisine and the development of an Anglo-Indian cuisine, which led to the creation of the Raj a rite of late afternoon which included the preparation of an elaborate dinner, sophisticated, served with tea.
Indian influence in Asian cuisine started in the 19th century when Indians migrated to different parts of Asia for work related purposes. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.
Foods basis of Indian cuisine are rice, atta whole wheat flour and a wide variety of vegetables, including masoor a variety of red lentils, chana Bengal chickpeas, toor also known as yellow garbanzo, urad black chickpea and mung green chickpea. The legumes are used in Indian cuisine either whole and shelled, whether or not ground or in the past what is more commonly referred to as the and mixed with the flour.
The most commonly used spices in Indian cuisine are chilli, mustard seeds, black cumin, turmeric, hay greek, asafoetida a root also known as the root of the devil, ginger, coriander and the garlic. Mostly used are also the mix of spices, among which the garam masala a mixture of at least five spices including cardamom, cinnamon and garlic, however, the composition of which varies from region to region and often by chefs for chefs. The sweet version of garam masala is the enjoy masala, which usually accompanies sweet dishes made with saffron, cardamom, nutmeg and essence of roses.
India is the country of hundred nations and a hundred dialects, of a thousand religions and many gods. Even the kitchen is the same thing. It is the land of spices and curry they do fall in love, give back the lost strength, treating many diseases. The Indian cuisine can be defined as an art that embodies many social and religious rites. Indian food is different from that of the rest of the world not only for its taste but also for the cooking methods. Its the perfect mirror of various cultures and eras.
As the Indian culture, food in India has been influenced by various civilizations, which have contributed to the development of the people of this way of eating. The multiple varieties of Indian cuisine are characterized by sophisticated and unique in the world of many spices and herbs, but also different and original techniques of cooking and food preparation: this means that the food differs from region to region, reflecting the customs and traditions of different populations.
The Indian cuisine as well as being different from one region to another, very often it is not even from family to family. In Indian cuisine, the foods are in fact known throughout the world for their spicy taste. Throughout India, in fact, both the North and the South, spices are used generously in food. But we must not forget that every single spice used in Indian dishes has nutritional properties as well as medical. The dietary principles written in the sacred texts of '
North Indian cuisine is primarily influenced by the Islamic domination, which lasted five centuries. Begun in the eleventh century and culminated in the sixteenth with the foundation of the Mughal Empire, has left a legacy of many meat dishes, in which the Muslims were strong eaters. It is characterized by the presence of bread, especially made with corn flour and chick peas, from a high consumption of yogurt by cooking with ghee , a clarified butter, by the consumption of lamb and chicken and vegetables.
It is a kitchen with a few sauces that allows you to continue the tradition of eating with your fingers, using the bread to pick up the food, Meals are served all together, so that everyone can choose what they prefer. also affected by the influences of oriental cuisine as in biryani (unique dishes based on rice stuffed with spices, meat, vegetables and sometimes fish) and the skewers. Another memory of the Islamic cuisine is found in pulao, rice and meat flavored with saffron, of Persian origin.
The cuisine of the north is less spicy than the South and predominantly uses nutmeg, cinnamon, cloves and saffron. But Kashmir, located in the extreme north, is an exception and is famous for its very spicy dishes. It is the largest producer of chillies in the country and being a very cold region, it is also the strongest consumer. It is also the realm of cooking lamb, celebrated in Wazwan, a great feast of 30-40 different courses that have as their main ingredient lamb. Each dish is marinated with different spices or served which may vary from hay greek, saffron, paprika, fennel, cardamom.
In Rajasthan there are many sweet dishes that are served throughout the meal and not as a dessert. But even spicy dishes such as the Laal Maans, a meat dish with a very spicy sauce made up of red chili peppers and garlic. cuisine of Punjab, highly diversified, dairy products but also uses many spices. The most popular dish is from Sarson saag , a curry made with mustard leaves and numerous spices.
Punjab is the homeland of the tandoor, a wood stove in the basement clay, which reaches high temperatures-which are baked bread and meat. The latter is marinated before cooking for a long time with yogurt, lemon and spices and is then inserted into small pieces on long skewers. The Tandoori masala is a mixture that is usually used for marinating and gives the characteristic color to the meat when it is cooked. It consists of garam masala to which is added a lot of garlic, onion, ginger and cayenne pepper.
Ayurveda regulate the dosage and mixtures of spices stating that eating heavily spiced is a guarantee of good health. It seems that spices have a stimulating effect on the liver, recent scientific studies also claim the anticancer properties of turmeric and chili. It is said that an Indian will always say the origin, religion and caste of the cook at first bite through the simple composition of the sauce! The Indian cuisine is simple , balanced , based on recipes and ancient principles.
In Indian cuisine, there are no cutlery! Everything is eaten with the right hand, because the left hand is considered unclean. The Indians show elegance especially during feeding time: they take your food slowly with the first three fingers of the right hand, without dirty them over the first phalanx. The bread is the only tool being used.
Generally, the whole meal is served at the same time: it is the thali. Grande individual round plate, on which they are made all the food: meat, dried vegetables, vegetables in sauce, rice, flour and accompaniments. In the north this dish is great for metal, copper, steel, copper or silver according to the riches of the family or the type of meal. In the South and in the country houses where 50 percent is devoted to agriculture often we are content with a large banana leaf. The dishes are arranged in a delicate or semi-bowls, the katori, often clay, and placed on the thali. The meat or grilled fish, dry the dishes, are laid directly on the plate without a particular order.
Bread is the main item in most meals in North Indian cuisine. Therefore, a wide variety of bread dishes is found in different parts of Asia. Chutneys and pickles accompany many Indian meals and can be made from mangoes, lemons, limes, coconut, cilantro, mint, and various vegetables and spices. These sweet or sour condiments balance the flavors of Indian meals. There is as diverse an assortment of food practices in India as there are people.
The multiple varieties of Indian cuisine are characterized by sophisticated and unusual of many spices and herbs, but also by different techniques of cooking and food preparation: this means that the food differs from region to region, reflecting the customs and customs of different populations.
It is customary to think that the impetus to the evolution of Indian cuisine comes from the beliefs and Hindu culture, but in fact are not to underestimate the important interactions with the Mongolian culture and British, which led to the Indian cuisine to be a single, unique fusion of foods, techniques, traditions, with the spice trade between India and Europe during the so called Age of Discovery during fifteenth century.
Nowadays more and more people choose to follow a diet free of any kind of meat, and although the reasons are varied, however, a change is not easy to deal with. For those who follow a vegetarian diet or a vegetarian philosophy there are so many tasty vegetarian recipes to prepare that will appeal greatly to non-vegetarians too and are suitable for those who follow a vegetarian diet without meat or fish.
Those who follow a vegetarian diet can create tasty recipes in which you can use, cheese, dairy products, honey, fruits and vegetables which combined with the right recipes you can create some truly mouth-watering dishes that have nothing to envy to those of other types of kitchens.
With a bit of creativity, you can now review the concept of diet and vegetarian recipes by adding more flavour to your cooking. Also, keep in mind that with vegan diet, you save. Eating vegan is also convenient from the economic point of view, and on average you'll save about 25% compared to an omnivorous diet, which is no small feat.
The vegetarian food is increasingly popular and if you think that the recipes are always the same and with little flavour, you are wrong. The dishes based on vegetables may in fact be really delicious and super delicious as long as you know how to combine the ingredients in a really original and perfect way. Let's see how to do it.
Here we propose an easy and tasty topping to put on boiled rice, or any other cereal. By varying the seasoning you can get a dish that tastes different. Remember that in many cases a sprinkling of nutritional yeast flakes found in natural food stores, which is much cheaper than cheese makes everything tastier. Keep in mind that there are also other vegetable based sauces in addition to the classic tomato sauce, flavoured in various ways. Obviously homemade ones are better.
Sauce with broccoli
Coarsely chop the greens (leaf, flower, tender part of the stem), put them to fry in a pan with garlic, oil and a bit of water; a piece of finely chopped potato and mix everything. Cook for about ten minutes.
Rice and lentils
If you want to do something fast, you can just boil the rice, maybe in a quantity that's enough for a few days and then you can keep in the fridge, seasoned with a little oil, and slightly seasoned with a legume or the other seasoning listed above. Open a tin of lentils, drain, rinse well under running water, and add it to the rice, adding just a little oil. The same can be done with other legumes and other cereals.
Soup of legumes and cereals
In food stores, also in all the supermarkets, you will find legumes and cereals, in many varieties. Just soak them the night before, or morning, if you make the soup for dinner, rinse everything well, put in a pot, add water and salt, and cook (half an hour or an hour depending on the ingredients). Once done, the soup lasts for several days.
Peas Pulao
Sauté a sliced onion in a pot with a bit of water and a bit of oil (put the lid on). After 5 minutes, add the peas, drained and rinsed well under running water. Add a bit of salt. When the peas are cooked, add the rice, a bit of oil, and stir a couple of minutes to let it go. Then add a bit at a time of vegetable stock. Switch off, add oil, chopped coriander, stir and serve.
Thai Pulao
Put in a pot 2 cups of water and boil, then pour in 1 cup of basmati rice. Cover with a lid, leaving a small crack and extinguish the fire. Allow to cook without fire for at least 10 minutes without turning. The rice will absorb the water and the end result will be compact, and there will be no need to drain the water. Cut into small pieces vegetables carrots, peppers, and what you want) and pass them in a pan with a little oil. Boil coconut milk (150 ml) with a little water, salt and pepper and a teaspoon cornstarch. When it is a thickish sauce pour into the pan with the vegetables and season the rice.
Mixed salad
There are infinite variety of salads that can be prepared by mixing various types of vegetables like lettuce, radish, tomatoes, carrots and other fresh vegetables. The trick to making spectacular salads, is to add one or more of these ingredients like corn, a condiment made with sesame seeds and salt, pumpkin seeds or sunflower seeds, crumbled paneer, mashed with a fork; chopped nuts and then, of course, extra virgin olive oil.
Baked Beans
Slice onion (not too thin), in a pot not very big, with a bit of water, oil and salt. Let it simmer for about 5 minutes with the pot covered. Add the beans, tomato sauce, pepper, salt, oil, a couple of bay leaves, and simmer in the pan covered for about ten minutes, stirring occasionally.
Baked Potatoes
A classic dish, delicious and a disarming simplicity! Turn on the oven and bring to medium-high temperature. Meanwhile, peel the potatoes and cut into slices or dice, as you prefer, put them in a pan, add salt, pepper, oil, and mix everything. Add a few sprigs of coriander. If you like, you can put even a few cloves of garlic, but remember to remove them all before serving. Put in the oven, and cook. Stir frequently, so that the potatoes do not stick. After about an hour they are ready, but taste to be sure that they are cooked to perfection!
Cauliflower and Chickpeas
Take a cauliflower, pull apart the pieces, let it boil, preferably steam, until cooked to the point that you like most. At this point, put it in a pan with a little of oil, salt, pepper, boiled chickpeas, stir well and cook for few minutes. That is the very filling main dish.
Coriander Potatoes
Boil the potatoes, cut them into pieces, add oil, salt, pepper, coriander and garlic if you like.
Stewed Potatoes
In a saucepan, put sliced onion with a little of water, oil, salt and pepper. Put the lid and let simmer 5 minutes. Meanwhile, peel the potatoes and cut into dice. Add them to the onion, put more oil, salt, pepper, and stir occasionally until they are cooked (about an hour). They are delicious, and you can use them as a garnish for many dishes, or even alone as a main dish.
Mixed green vegetables stew
With a mixture of green leafy vegetables such as spinach, cabbage, in a large pot put the sliced onion with a little of water, oil, salt and pepper. Put the lid and let simmer 5 minutes. When the volume is a little decreased, add oil, salt, pepper, and stir. In about 10 minutes the vegetables are ready. They are delicious, can be used as a side dish or as a second eaten with bread.
Flan with spinach and chickpea flour
Boil the spinach in water, for about 10 minutes. Drain, squeeze, put them on a plate with knife and fork. Add salt, pepper, oil and stir. Put them on the bottom of a baking dish. In a bowl put a few tablespoons of chickpea flour, add salt and water, stirring as with a fork until it forms a batter not too thick. Add a little oil and mix again. Pour into the pan to cover the spinach, place in a hot oven and let it cook until the mixture becomes thick about 15-20 minutes.
Bread dumplings
Soften the bread in milk, season with salt, pepper, coriander, nutmeg, chopped nuts, and everything to your imagination. Stir, let the mixture not be too wet and form into balls and boil in salted water for 1 minute.
Carrots sautéed with Paneer
Steam the carrots cut into rounds. Meanwhile, fry in a pan a little oil, sliced onion and a bit of water. Crumble the paneer with a fork. Add the carrots, and paneer, add a bit of salt, and cook for 10 minutes. At the end of cooking, add the chopped coriander, and a bit of oil. Instead of carrots you can use mushrooms, or other vegetables.