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Home Page > Food and Beverage > Cooking Tips > Indian Great Cooking Ingredients
Indian Great Cooking Ingredients
Posted: Aug 26, 2009 |Comments: 0
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Spices are one of the significant cooking ingredients of Indian cuisine. Spices and herbs are also one reason why Indian food is becoming famous to people around the world.
Indian Spices
Indian spices are heated in the pan with ghee or cooking oil to intensify the flavor before putting in food. Indian spices contain a variety of herbs and spices grown across the Indian subcontinent. There are many basic Indian spices such as cumin seeds, turmeric, coriander seeds, chili powder, mustard seeds and asafetida.
Cumin seeds are commonly used in North India and it can be roasted as well as grounded or fried whole in heated oil. The turmeric is used mostly for its medical properties and the chili powder is also used for its fiery and pungent taste. Coriander seeds are mainly used for its soothing and cooling taste. Mustard seeds are commonly used in western and southern India and for its strong flavor. The asafetida is also a basic Indian spice, used to achieve a sulfuric taste.
Most of the significant spices in Indian cuisine are asafetida coriander, ginger, fenugreek, turmeric, cumin, black mustard seed and chili pepper. Another significant Indian spice is the garam masala that contains more than 5 dried spices, commonly clove, cinnamon and cardamom.
India also has numerous herbs and spices. Indian spices are used in bhuna, curry, haldi, tadka, masala, jeera and tandoori. Bhuna is a process of cooking Indian spices in hot oil. Bhuna is usually used in order to preserve and release the taste of spices. Tadka is also a method used for cooking Indian spices.
Curry is one of the popular foods in India made up of several spices mixed. The common Indian curry is made of coriander, cloves and black pepper as well as red pepper, turmeric, fenugreek and other Indian spices. Masala is an Indian term that means mixture of spices cooked in hot oil. Garam Masala is a popular version of masala, used in making numerous Indian food recipes such as curry. Haldi is also called turmeric and is popular in India and other Asian countries because of its color and aroma.
Indian Cooking Ingredients
Here are a few Indian cooking Ingredients:
Udad daal
Udad daal is a grain of Indian beans used in the preparation of many savory dishes. It is extremely recommended by dietitians and physicians to people who experience high blood pressure. Numerous dishes made with the Udad daal are tomato dal, dahi vada, masala dosa, sunnundalu, nachini, popu, vendakkai pacchadi and 16 bean adai with spinach chutney and tomato pickle.
Pomegranate
The pomegranate is a type of fruit with sour and sweet taste. It is also called Anar in India. This Indian cooking ingredient is like a combination of grapes and oranges. The pomegranate and its juices are fine to use in cocktail drinks, poultry, fish and lamb kabobs, dips as well as salad dressings, meats, sauces and toppings for ice cream.
Basmati Rice
Basmati rice is white and brown rice, popular for its aroma. Basmati rice is also known as basmati chaaval and is cooked in approximately 20 minutes. Basmati rice is commonly used in many Indian recipes and other recipes such as soups, stews, hamburgers, salads, chickens and any kind of seafood.
Jaggery
Jaggery is unrefined sugar similar to brown sugar. Jaggery is also known as Gur in India and commonly used in savory and sweet types of food such as jaggery cake, jaggery toffee, candies, potato mixes and cookies, pies, pudding, rice dishes, breads as well as brownies, jaggery laddoo, jaggery lemonade and so much more.
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indian spices, indian cooking ingredients, udad daal, pomegranate
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For more information on Garlic for healing and Vegetarian Curry Recipes.Please visit our website.
Ingredients:
* Coriander seeds- 1/2 cup
* Cumin seeds- 1/4 cup
* Black mustard seeds- 1 tablespoon
* Black peppers- 1 tsp
* Red chilies- 5
* Fenugreek seeds- 3/4 tsp
* Turmeric powder- 2 tsps
* Dried curry leaves- 20
Method:
In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat. Remove from heat. Grind all the roasted ingredients together to a powder. Store in an airtight container.
Basic Curry Powder (Indian Curry) Recipe
6 dried red chilies
1 ounce coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
Turn this recipe into a puzzle! [click]
Directions:
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
Curry Powder
Description
Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder–which bears little resemblance to the freshly ground blends of southern India–comes in two basic styles: standard, and the hotter of the two, “Madras” curry powder.
Uses
Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than two months.
Origins
“Curry powder” as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for every dish prepared. And even more strangely, most curry powder doesn’t even contain curry leaves! Curry became a great favorite in Britain at the end of the nineteenth century, and its popularity soon spread to Japan.
Flavor Trend
Americans once primarily enjoyed curry in Indian and Thai restaurants. Now, curry blends are being added to familiar foods, from a simple roast chicken breast to sautéed shrimp and vegetables. Curry is a key element of South and Southeast Asian, Caribbean, Japanese, English and Australian cooking. At the heart of most curry blends is a flavor base of black or red pepper, coriander and cumin. A number of spices can be added to this base to create different flavor experiences. Garam masala, for example, is a sweeter curry, featuring cardamom, cinnamon and cloves. Hot Madras curry delivers the heat and intense flavor of the Madras region of India and also includes fenugreek, turmeric and garlic. Red curry blends are a complex mix of select spices, chile peppers and cardamom. As Americans become more familiar with curry, they’re discovering a wide range of flavor possibilities.
What the Experts Say
“We like to combine curry with fruits such as apples, bananas and passion fruit, and sweeter flavors like vanilla,” says Chef Shawn McClain, of Spring and Green Zebra in Chicago. “For example, we serve a Maine lobster spring roll with passion fruit-curry sauce.”
Perfect Flavor Partners Include:
basil, cilantro, citrus, coconut, garlic, ginger, mango, mint, passion fruit, plantains, vanilla and yogurt
Color
Bright golden yellow or toasty brown.
Flavor & Aroma
Both musky and bright; sometimes sweet, sometimes spicy
Sensory Profile
Since up to 20 spices can comprise curry powder, its profile is complex. Turmeric and fenugreek add earthiness; cinnamon and cardamom add sweetness; chiles and pepper add heat
Goan Curry Powder
3/4 cup shredded unsweetened dried coconut
1 tablespoon minced garlic
4 fresh green chili peppers, such as serrano, thinly sliced
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
10 cloves
1 teaspoon ground turmeric
1. In a medium-sized skillet, roast the coconut over medium heat, stirring
continuously for about 8 minutes until it is golden and crispy. Transfer to a
bowl.
2. In the same skillet, dry roast the garlic and green chili peppers over
medium heat, stirring continuously for about 8 minutes until it is dry
and golden.
3. Place the remaining spices in the skillet and dry roast over medium heat,
stirring and shaking the pan until they are golden and very fragrant. Remove
and cool.
4. Mix all the roasted ingredients together, put in a spice grinder in batches,
and process at high speed until spices are finely ground like powder.
5. Pour into a non reactive container, cover tightly, and store up to 3 months
Garam Masala
This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.
Prep Time: 0 hours, 10 minutes
Cook Time: 0 hours, 4 minutes
Ingredients:
* 4 tbsps coriander seeds
* 1 tbsp cumin seeds
* 1 tbsp black peppercorns
* 1 ½ tsps black cumin seeds (shahjeera)
* 1 ½ tsps dry ginger
* ¾ tsp black cardamom (3-4 large pods approx)
* ¾ tsp cloves
* ¾ tsp cinnamon (2 X 1” pieces)
* ¾ tsp crushed bay leaves
Preparation:
* Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
* When the spices are roasted turn of the flame and allow them to cool.
* Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
* Grind them all together, to a fine powder in a clean, dry coffee grinder.
* Store in an air-tight container in a cool, dark place.
ProVFX Visual Effects and Editing School has been written by Pranay Rupani who is a Freelance Writer
M.A in Mass Communication from the University of Hyderabad, worked for Hydrogen Youth Magazine Hyderabad (now Chill @ Hyderabad) for a year. Worked for many television channels like CNBC-TV18, MAA TV, ESPN-STAR Sports.
Spices, something that none of us can go without these days, have ruled over the minds and hearts of men and women for quite a while now. Even today, spices would be perhaps one of the foremost things that most of the world would associate with the sub-continent.
Here is my list of some of the top 10 spices from India.
1. SAFFRON :
Saffron is one of the most delicate spices in the whole world. It is derived by drying the stigma of the flower Saffron Crocos . This spice is used both as a coloring as well as a seasoning agent. This spice is also one of the most expensive ones and is valued greatly for its coloring abilities more than anything else.
Usage – Saffron is mostly used as a coloring agent in sweets as well as Kheers. It lends the Kheer a quaint yellow color and also imbibes it with the flavor as well. A few strands of Saffron are first taken and then grounded up in a bow with a small amount of milk. When the milk turns light orange, then it is ready to be added to the Kheer.
A special point of interest in Indian cooking, Saffron is always added at the end of the preparation of a dish. This is in contrast to the European dishes like the Paella, where the Saffron is added either at the beginning or half way through.
2. BLACK CARDAMOM :
Black Cardamom also known as “Bada Elachi” (Big Cardamom in Hindi) is well defined by the smoky aroma. It is widely used as a flavoring agent like its green cousin. The black Cardamom is widely used in cooking all the way from India to China and has found its place in a variety of dishes ranging from the erstwhile Biryani to the noodle soup.
Usage – Black Cardamom is defined by its smoky aroma and is not used in Sweets like the green cardamom. Instead, it is used primarily in the preparation of Dals, Curries and Biryanis. It has a strong pungent aroma which is better suited for the preparation of curries than a kheer. It is stored in the same way as the green cardamom and the pods are released just before adding it to the dish. The black cardamom is also used in the preparation of the famous Garam Masala, a popular blend of Indian spices, used in several North-Indian dishes.
3. GREEN CARDAMOM :
Green Cardamom is a small seed pod with black seeds in the shell. This is used primarily for flavoring anything from drinking water to a cup of Chai (Indian Tea). It is small in size compared to the other cardamom variety but packs quite a nice aroma inside its pod. The green cardamom is also used in medicine to treat infections of the teeth and the gums.
Usage – Green cardamom is used mainly as a flavoring agent and it is best stored in its pod itself. Typically the pod should be opened just before the green cardamom is to be added to the dish be it a Kheer or a glass of Chai. To get the best optimum effect, it is better to just crack the pod and add the whole thing into the dish.
4. CINNAMON :
Cinnamon is a spice derived from the bark of an evergreen tree. Cinnamon is native to India and as such, its uses range from that of a flavoring agent to a medicinal agent. Cinnamon oil can also be prepared from this bark. The Cinnamon is used both as a condiment as well as a flavoring agent and is light-yellowish brown in color.
Usage – Cinnamon stick is used in Indian cooking for the preparation of Pulao (also spelled Pilaf at times), Biryanis and certain curries. While using it to cook Pulao, one should sauté the Cinnamon stick in a little bit of oil until one can feel the aroma wafting high. Cinnamon is also used in traditional medicine to treat toothaches as well as bad breath.
5. GINGER :
Ginger a perennial plant that adds its own bite to the food and is more of the stem than the root as is commonly believed. Ginger is found all over India and it has a pungent taste that is unmistakable. Ginger besides adding flavor to ones food is also known for its medicinal properties as well. Their medicinal uses range from being used in the preparation of many an Ayurveda drug to the ever famous ‘Ginger tea’.
Culinary wise, Ginger has a place of its own. It is predominantly used in the grounded form in Indian cooking. It is used to flavor North-Indian curries as well as the South-Indian favorites – Rasam and Sambar.
Usage – Ginger is used as both fresh and dried forms. It is the fresh ones that give the bite to one’s food. Ginger is utilized both in cooking and medicine. In cooking, Ginger is first grounded up and then used but there are a few Indian dishes where thin silvers of ginger are added up to the dish. Ginger is also predominantly used in Chinese foods as well.
6. CORIANDER POWDER:
Coriander also known as Cilantro is a herb with a fresh, sweet aroma. The Coriander powder also known as Dhania powder is an essential item in almost every single Indian household. It is used as a flavoring agent in dals and curries. It imparts the dish with its unique aroma of freshness. The coriander seeds are first dried up, grounded into a powder form after which they are stored in dry packets.
Usage – The coriander powder is used in Curries, Rasam and Sambar. One of the unique abilities of this spice is to make the dish seem ‘lighter’. The Coriander powder is used in the beginning of the preparation of the dish so as to impart is flavor to all the ingredients of the dish, whereas, Coriander leaves are usually sprinkled as garnish or finishing on top of prepared dishes.
7. ASAFOETIDA :
Asafetida also known as ‘the devil’s dung’ is known for its pungent odor. It originated in the Americas but, in the recent past, seems to have made its home in the sub-continent. Asafetida is prepared from the sap of a plant which is later dried into a grayish resin like substance. Asafetida is quite hard and often has to be broken down with the help of a hammer or any other substitute.
Usages – It is used as a condiment and flavoring agent in cooking. It gives that special flavor to the Rasams and Sambars of Southern India. Generally it is sautéed in oil or ghee and then added to the dish, be it a Dal or a Rasam. One should take care to store Asafetida in air tight containers to avoid your kitchen from smelling like the Devil’s dung.
8. CUMIN :
Cumin is widely used in Indian kitchens, mainly as a flavoring agent and as a condiment in certain dishes. Evidence of Cumin usages have been found to date from the second millennium B.C.
Usage – All Curries and Dals have cumin in them in small quantities. Cumin gives these dishes an aroma that serves to enhance the dish further. It is used in the beginning of the preparation of the dish and as the flames heat the cumin seeds, it starts to give off its flavor. Cumin can also be used in the powdered form but for stronger aroma, it is best to use the seeds as they are.
9. PEPPER :
Pepper is known as the ‘King of all spices’ and with reason. This is one of the spices that were responsible for making Indian spices famous during the medieval times. Pepper is derived from the berries of the pepper tree, and they come mainly in two varieties, black pepper and white pepper.
Usage – Black pepper is slightly different in taste from White pepper, one hits the tip of the tongue where as the other one hits the back of the tongue. The black pepper is the dried berry, whereas the white pepper is just the seed alone. They are used to flavor a variety of dishes from soups to the main courses.
10. CURRY LEAF :
Curry leaves are as essential to Indian cooking as bay leaves are to European ones. The curry leaves as well as the oil that is obtained from are highly prized not just as a flavoring agent but also for the medicinal properties of the oil. You might find it interesting that Curry leaves have nothing to do with the colloquial word ‘curry’ that is widely used in the western world as a generalization for spicy Indian dishes.
Usage – Curry leaves are used as a flavoring agent mainly in Southern India. These aromatic leaves are best used when they are fresh. They are generally used to flavor a dish right at the end of the preparation. The leaves are crushed by the hand to help release the flavor.
Hope you find this listing helpful. Here’s a piece of trivia for you to end this article – Did you know that India also has the only known ‘Spice exchange’ in the world? In fact, in the town of Kochi in Kerala, along the south-west border of the country, there is an exchange market that deals with one spice alone – Pepper. Trading goes on pretty much every day and it’s quite interesting to watch. So the next time you are in Kerala, take a breather and pay a visit to their Spice Exchage.
Happy cooking!
Jitu Patel owns and operates India Oven Restaurant in Las Vegas. Visit Indian Recipes and Articles for more spicy articles.
The usual spices used are garlic, coriander, ginger, asafetida and fenugreek, turmeric as well as cumin, black mustard and chili pepper. Garam masala is a famous spice mixture of India. Goda masala, on the other hand, is the famous spice mixture of Maharasthra. Most of these are naturally grown around them.
The East Indian cuisine is popular for desserts, particularly for sweets like kheeri, gaja, chhena poda, rasabali and sandesh. Most of the sweet dishes are now famous in Northern India, primarily originating from Orissa and the Bengal regions. Aside from sweet dishes, East India cuisine also offers posta delights.
Bengali cuisine is also part of East Indian culture. The common ingredients of their curries are cumin seeds, mustard seeds and cumin paste as well as black cumin and chilies. Cashew paste, poppy seed paste, curd nuts and mustard paste are cooked in mustard oil.
South Indian cuisine is an ubiquity of rasam and sambar, also known as “rasa and saaru.” Sambar is prepared in different ways. South Indian favorites are the bajji, bonda, vada, idli, poori and dosa. Western Indian cuisine has some main food groups such as the Goan, Maharashtrian and Gujarati.
Indian Cooking Recipes
Aloo Ki Puri
Ingredients:
2 teacups of maida
2 pinches of pepper powder
2 boiled potatoes
2 pinches of saffron
2 tablespoon of melted ghee
½ teacup of milk
½ teaspoon of salt
Ghee for deep frying
Directions:
Grate and peel the 2 boiled potatoes. Create fine paste. Mix the salt, ghee, pepper and flour properly. Place saffron in the milk and bind with flour or place a small amount of saffron color in the milk and dough. Knead it properly. Leave it for about an hour. After an hour, roll it into small purees and then deep fry it in hot ghee until it puffs up.
Subzi Ka Paratha
Ingredients for the dough:
1 ½ teacups of maida
1 ½ teacups of gehun ka atta
1 teaspoons of melted ghee or butter
½ teaspoon of salt and milk
Ingredients for the stuffing:
2 teacups of finely chopped boiled vegetables like capsicum, French beans, green peas, cauliflower and cabbage
1 chopped onion
2 mashed and boiled potatoes
2 chopped green chilies
2 tablespoons chopped coriander
2 tablespoons of ghee
Salt
Directions for the dough:
Combine butter, salt, gehun ka atta and maida in a large bowl. Put in the milk and create soft dough. Knead the soft dough properly. Keep the dough for about 15 minutes. Divide the soft dough into 15 or 20 equal portions. Apply enough flour and roll it into rounds. Cook it very lightly in the tava and keep it in a folded wet tissue or napkin.
Directions for the stuffing:
First, heat the ghee for about 3 to 5 minutes and then put in the chopped onion. Cook it until it becomes soft. Put the salt, chili powder, coriander, garam masala, green chilies, potatoes and vegetables in the heated ghee. Cook it for about 2 to 3 minutes.
Amla Pickle
Ingredients:
5 amla
4 green chilies
2 teaspoons of turmeric powder
1 teaspoon of mustard seed
3 teaspoons of oil
1 teaspoon of hing
Directions:
Cook the 5 amlas in the cooker with a small amount of water. Grind the green chilies with the cooked amla. In kadai heat oil, add tumeric powder, hing and mustard seeds. After adding all the ingredients, add the paste of green chilies and amla. Cook it for 3 to 5 minutes.
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Chapati – It is unleavened flat bread made of durum wheat. The dough is flattened into a large circle, and dry cooked on a tava or hot pan. Chapati is often served with soups, lentils, chutney, and curries.
Idli – This Indian breakfast is prepared from rice and black lentils baked together to form a savory cake. The white puffed cakes are served with chutney and other spices.
Sambhar – As a breakfast dish, sambhar is a soup or stew that is rich in vegetables and spices. The base of the broth is pigeon peas, or toovar dal, and other ingredients added are potatoes, pumpkin, tomatoes, okra, carrots, as well as spices like fenugreek, coriander, turmeric, mustard seeds, and more.
Stuffed Parathas – This Indian breakfast is not only nutritious but delicious, according to many sources. Commonly, the stuffing is made up of potatoes, carrots, moong, paneer and at some times cheese and radish.
Upma – Upma is an Indian breakfast that could be prepared differently depending on the person making it. It could be made from semolina or rava. Peas, onions, cabbage, carrots, eggplant, potatoes, cumin, and other Indian spices are added. The mixture is cooked in a pan and mixed together as a fried batter.
Tosai or Dosa – This is India’s version of a breakfast crepe, but it may also be served during other meals of the day. The batter is made of rice and lentils ground together and mixed with water. Once the crepe is cooked over a hot pan, it may be served with pickles, curry, chicken, chutney, and other spices or vegetables.
Puttu – Another staple and popular Indian breakfast delicacy, it is made up of rice paste. The rice is kneaded and moistened with just the right amount of water to achieve the ideal consistency. The dough is molded into rolls and steamed in a special contained known as the Puttu Kutti. Puttu may be served with curry, lentils, chickpeas, and also chutney.
Indian breakfasts are not hard to make. They are simple, yet healthy and delicious. Indian breakfasts are considered specialties in most parts of the world, particularly because of their versatility. So don’t skip on your breakfasts, and try something new for a change. Not only will you be getting the needed energy to sustain your day, but you will also enjoy savory meals that are distinctly Indian.
Indian Food Recipes is an online Indian cooking website offering a collection of free Indian recipes and cooking tips.
Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent.
In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.
The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.
An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.
The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.
In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).
North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.
South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.
Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.
A Mahendiratta provides articles about Indian recipe for those of you who are wondering what a indian diet for diabetes.
Every state in India has its own style of preparing recipes. The Indian food is renowned for its delicious gravies,Gravies are generally dairy-based and can include chilies, saffron, and nuts,which has it’s own attraction of taste .
Indian food recipe include vegetarian recipes, non-vegetarian recipes, South Indian recipes, Gujarati recipes, Punjabi recipes and many more recipes.
In Indian cuisine, food is categorized into six tastes – sweetness, sour, salty, spicy, taste of bitterness and astringent.
Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value .In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor.
The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast.Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.
The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.
The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.
The North Indian recipes different from south Indian recipes as well as others indian recipe.
In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used.
In recent decades,sunflower oil and soyabean oil have gained popularity all over India.
Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).
North Indian recipes are predominated by high use of dairy products; milk, paneer, clarified butter(ghee).
East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja.
Apart from sweets, East Indian recipes are famous for its posta content.
South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent.In South India, coconut and gingelly oil is common. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.
Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples.
Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.
But at last all Indian food is considered to be incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.
A Mahendiratta provides articles about Indian recipe for those of you who are wondering what are different Indian Home Remedies.