Indian cuisine and its traditions is largely dictated 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 distinguishing 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 even be one of those products that normally have on hand at each hostess. Indian recipes are not complicated, but often consist of many ingredients.
Spicy vegetable soup, assorted
- 1 ½ liter of water
- ½ cup crushed peas
- ½ cup of mung beans (mung dal)
- ½ cup long-grain rice
- 2 carrots
- ½ cauliflower
- 2 tbsp. l. ghee (butter) butter
- 6 pcs. red radish
Set of spices:
- Cumin (cumin) - 1 tbsp
- Ground coriander - 1 tablespoon
- Garam masala - 1 tsp
- Turmeric - ½ tsp
- Ground black pepper - ½ tsp
- Green chili pepper - ½ pod
- Ginger root - 1½ cm
- Cilantro chopped - 2 tbsp
- Asafoetida - a pinch.
Cook this soup, preferably in a pressure cooker. Peas and mung bean, you must first, exhausting and rinsing, soak at least 1 hour.
Pour water into the pressure cooker, put the soaked peas and mung bean, rice, ginger, oil, turmeric, chilli and asafoetida and shredded vegetables. Cover and boil for 20 minutes under pressure.
If you do not have a pressure cooker, you can cook everything in a normal saucepan, however, at this time will take longer.
Next you need to mash the ingredients half cooked. 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 pot, pour 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 desired consistency of soup. Put the cumin and coriander, garam masala,. Bring to a boil and cook, stirring a few minutes. Before serving, add pepper, salt and cilantro.
Indian cuisine is famous for his love of spices in particular - to the cilantro, coriander, cumin, turmeric. It is believed that these spices aid digestion, improve 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
Indian cuisine offers recipes from "native" us potatoes. However, sometimes in non-standard pitch.
- 3-4 large potatoes
- 4-5 tsp butter
- 2-3 tsp freshly grated horseradish
- 6-7 slices of lemon
- 1 tsp salt
- Black or white pepper - a pinch
- Chili pepper (cayenne) - 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 tbsp butter (melted)
- 2 tbsp almond chips (flakes)
- 2 tbsp unrefined sugar
- 1 tbsp lemon juice
- ¼ tsp On ground nutmeg and cardamom
Mix the lemon and orange juice, add the spices. Bananas are peeled, cut lengthwise into two parts. 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 pan in the preheated oven (180C) for a few minutes until the sugar on the surface of caramelized bananas are not and do not boil. Open the oven, remove the baking sheet and place on banana almond flakes. Bake the bananas for a few minutes under the grill until the almonds are golden brown will be. 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.