Indian Cuisine: Recipes
Indian cuisine and its tradition in many respectsdictated by the traditions of Hinduism, the main religions of India. Vegetarianism, a variety of dairy products, extensive use of vegetables and legumes - are the main distinctive features of Indian cuisine. She has a lot to do with kitchens and neighboring countries - Thailand, China, Nepal. It is primarily active use in cooking spices.
Prepare a meal in the Indian style can be even of those products, which usually have on hand at each hostess. Indian recipes are not complicated, but often consist of many ingredients.
Spicy vegetable soup, assorted
- 1 ½ liters of water
- ½ cup of crushed peas
- ½ cup mung beans (mung dal)
- ½ cup long-grain rice
- 2 carrots
- ½ head of cabbage cauliflower
- 2 tbsp. l. ghee (butter) butter
- 6 pcs. red radish
Set of spices:
- Cumin (cumin) - 1 tbsp
- Ground coriander - 1 tbsp
- Garam masala - 1 tsp
- Turmeric - ½ tsp
- Ground black pepper - ½ tsp
- Green chili peppers - ½ pod
- Ginger root - 1½ cm
- Cilantro chopped - 2 tbsp
- Asafoetida - a pinch.
To prepare this soup, preferably in a pressure cooker. Peas and mung bean, you must first, sorting through and rinse, soak for at least 1 hour.
Pour water in a pressure cooker, put the soaked peas and mung bean, rice, ginger, oil, turmeric, chilli and asafoetida and chopped vegetables. Cover and boil for 20 minutes under pressure.
If you do not have a pressure cooker, you can cook all the usual pan, although this will take time for more.
Next you need to make a puree half cookedingredients. To do this, pass them in a blender and grind, adding a little broth. If you are prepared in a pressure cooker, to shift the remaining vegetables and legumes in an ordinary saucepan, cover with broth. Add the vegetable puree, stir. If the fluid in your opinion, is not enough, you can add a couple of glasses of water to the right consistency of soup. Stir cumin and coriander, garam masala,. Bring to a boil and cook, stirring, for several minutes. Before serving, add pepper, salt and cilantro.
Indian cuisine is famous for his love ofSpices, in particular - to cilantro, coriander, cumin, turmeric. It is believed that these spices aid digestion, improve the absorption of nutrients throughout the gastrointestinal tract. So do not be afraid of so many different seasonings. If any of you have not found, it can be eliminated from the recipe as possible and reduce the amount of hot spices. Although their use is justified in this soup, as is sometimes hard to digest beans and chili peppers and black pepper, according to the Vedic tradition, it is a good way to improve the digestive process.
Potato balls with horseradish and spices
Offers Indian cuisine and recipes of the "native" us potatoes. However, sometimes in non-standard pitch.
- 3-4 large potatoes
- 4-5 tsp butter
- 2-3 tsp fresh grated horseradish
- 6-7 slices of lemon
- 1 tsp salt
- Black or white pepper - a pinch
- Chili pepper (cayenne pepper) - a pinch
Potato bake or boil "in uniform". Cool, peel, grind into a puree. Add butter, grated horseradish, pepper and salt. Hands grease, form small balls of mashed potatoes (with walnuts). Sprinkle with red pepper. Serve with lemon.
Baked bananas with almonds
Traditional Indian cuisine - is the maximum benefit, even in such dubious in terms of diet dishes, like desserts.
- 4 dense strong banana
- ¼ cup orange juice (better Frechet)
- 2 tablespoons butter (melted)
- 2 tablespoons almond chips (flakes)
- 2 tablespoons unrefined sugar
- 1 tablespoon lemon juice
- In ¼ tsp ground nutmeg and cardamom
Mix the juice of lemon and orange, add spices. Bananas peeled, cut lengthwise into two parts. A baking tray greased with oil and put it on the bananas cut up. Pour juice, bananas, sprinkle them with melted butter, sprinkle with sugar.
Place the baking sheet in the preheated oven (180 ° C)for a few minutes, until the sugar on the surface of bananas not caramelized and boils. Open the oven, remove the baking sheet and place in the banana almond flakes. Bake the bananas for a few minutes under the grill until the almonds will not be browned. Serve hot dessert.
As you can see, the Indian cuisine - is not just curry and rice dishes. And we have much to learn from the Indians in terms of cooking vegetables and the use of spices.</ P>