Vegetarianism is considered to be the first step leading to humanitarianism. The Hindu customs existed even before Mahavira and the Buddha gave up meat, and considered life to be sacred. During the Mughals period, Indian cuisine was popular, when different kinds of dishes became more and more popular.
If we look at Indian cuisine from a traditional perspective, cooking techniques are passed from mothers to daughters. However, now a male chef is not uncommon.
Any family in India can enjoy yogurt and spices. In fact, spices and herbs used have sporadic and digestive properties.
People believe that through his stomach, the best way for a man is to be a heart. Just as India has a large number of non-vegetarian dishes, the nation's genius is also diagnosed in vegetarian cooking.
Food in different parts of India
Northern India
Punjab and adjacent areas can be called "wheat areas." Since wheat is predominantly in this area, alfalfa is mainly composed of wheat. Rice needs a back seat in this area. Tandoori and Mughlai techniques apply to the area.
South India
In this area, rice is prepared in various forms. Food is not as oily and hot as in northern India. Coconut plays an important role in South Indian cuisine. Yogurt is also widely used in this regard.
Western India
This area is good at Maharashtra and Gujarat cuisine. The typical meal in the area begins with beets, followed by vegetables and pulse dishes. At the end of the meal, rice is usually served.
Eastern India
pulse preparations and rice are considered to be the staple food in the region. Tigers are famous for their sweet vegetarian dishes and there are several other dishes in the area.
Therefore, it is evident from the fact that climate, environmental conditions and crops have a great influence on the eating habits of the people in the country. This in turn has caused changes in eating habits.
Not many people like to cook vegetarian dishes, but it can really challenge your cooking ability. Here are the vegetarian preparations from India:
Dish name
Onion peas
Preparation time -
10 minutes
Cooking time -
30 minutes
-
4 [19659002] It may be pointed out here that the square assumes that the onion is used twice as much as the main ingredient. However, the quantity may vary depending on the desired taste.
required ingredients
butter cup
1 onion (large) chopped
225 g green peas
green peppers 2 (chopped)
tomato-4 (made of 4 Slice, ginger, two slices - sliced, sliced
yoghurt, 150 ml
warm water, 300 ml,
spices,
clove, 2
bay leaf, 2 tablets
cardamom -1
pepper -6
cumin seeds - 1/2 teaspoon
toppings -
Garam masala - 1 tablespoon
chopped pepper - 1
craft -
ghee is heated with a pan, then Criticize the comments until it can't turn yellow.The pan remains low in calories.The whole spice is added and stirred evenly.Afterwards, add the ingredients from green peas to ginger. Stir the mixture for about 5 to 7 minutes.
then the yogurt Add together with water and salt.The sauce pot is kept low heat for about 16 minutes.The content of the pan is transferred to a plate and the ingredients are added in the order shown.The early fried onions are added to this mixture.Before eating, The plate is heated in the oven for 5 minutes.
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Orignal From: Vegetarianism in India
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