Indian cuisine and its traditions in many respectsare dictated by the traditions of Hinduism, the main religion of India. Vegetarianism, a variety of dairy products, widespread use of vegetables and legumes - these are the main distinctive features of Indian cuisine. There are a lot of it and common with the kitchens of neighboring countries - Thailand, China, Nepal. This is, first of all, the active use of spices in cooking. Prepare dinner in the Indian style can be even from those products that are usually at hand at every hostess. Recipes of Indian cuisine are not complex, but often consist of a variety of ingredients.
Spicy vegetable soup
- 1 ½ liters of water
- ½ cup chipped peas
- ½ cup bean mung bean (mung-dal)
- ½ cup long grain rice
- 2 carrots
- ½ head of cauliflower
- 2 tbsp. l. melted butter
- 6 pcs. red radish
- Zira (cumin) - 1 tbsp.
- Ground coriander - 1 tbsp.
- Garam-Masala - 1 tsp.
- Turmeric - ½ tsp.
- Ground black pepper - ½ tsp.
- Green chili pepper - ½ pod
- The root of ginger - 1½ cm
- Cilantro chopped - 2 tbsp.
- Asafoetida - a pinch.
Preparation: Prepare this soup preferably in a pressure cooker. Peas and mung beans must be previously tapped and washed, soak for at least 1 hour. Pour water into the pressure cooker, put the soaked peas and mung beans, rice, ginger, butter, turmeric, chili and asafetida, as well as chopped vegetables. Close the lid and cook under pressure for 20 minutes. If the pressure cooker is not available, you can cook everything in a regular saucepan, however, this time will take longer. Next, you need to make a puree from half of the welded ingredients. To do this, transfer them to a blender and chop it, adding a little broth. If you cooked in a pressure cooker, transfer the remaining vegetables and legumes to a normal saucepan, pour over the broth. Add the vegetable puree, stir. If the liquid, in your opinion, is not enough, you can add a couple more glasses of water for the desired consistency of the soup. Sprinkle cumin and coriander, garam-masala. Bring to a boil and cook, stirring, a few minutes. Before serving, add ground pepper, salt and cilantro. Indian cuisine is famous for its love of spices, especially for coriander, coriander, cumin, turmeric. It is believed that these spices help digestion, improve the absorption of nutrients throughout the gastrointestinal tract. So do not be frightened by so many different seasonings. If you have not found one, you can exclude it from the recipe, as it is possible to reduce the amount of spicy seasonings. Although their use in this soup is justified, as legumes are sometimes heavily digested, and chili and black pepper, according to the Vedic tradition, are a good way to improve the digestive process.
Potato balls with horseradish and spices
Offers Indian cuisine recipes and from the "native" to us potatoes. True, sometimes in non-standard filing. Ingredients:
- 3-4 large potatoes
- 4-5 tsp butter
- 2-3 tsp fresh grated horseradish
- 6-7 lemon slices
- 1 tsp salt
- Black or white pepper - a pinch
- Chili pepper (cayenne pepper) - pinch
Preparation: Potatoes bake or boil "in a uniform". Cool, clean, grind in puree. Add butter, grated horseradish, pepper and salt. Hands lubricated with oil, to form from mashed potatoes small balls (with walnuts). Sprinkle with red pepper. Serve with lemon.
Baked bananas with almonds
Traditional Indian cuisine is the maximum benefit, even in such dishwashery dishes as desserts. Ingredients:
- 4 dense strong banana
- ¼ cup orange juice (better fresh)
- 2 tablespoons butter (melted)
- 2 tablespoons almond shavings (flakes)
- 2 tablespoons unrefined sugar
- 1 tbsp. lemon juice
- By ¼ tsp. ground nutmeg and cardamom
Preparation: Mix the juices of lemon and orange, add the spices. Peel the bananas, cut them into two parts. Baking tray with oil and put on it bananas cut up. Sprinkle banana juice, sprinkle them with melted butter, sprinkle with sugar. Place the baking sheet in a preheated oven (180C) for a few minutes until the sugar on the surface of the bananas is caramelized and boils. Open the oven, take out the baking sheet and put the almond flakes on the bananas. Bake the bananas for a few minutes under the grill until the almonds are golden. Serve the dessert hot. As you can see, Indian cuisine is not only curry and rice dishes. And we have much to learn from Indians in terms of cooking vegetables and using spices. We advise you to read: