Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Sunday 16 June 2013
Indian Food – Exclusive in Its Simplicity and Diversity
Every human being needs food to survive and one of the first lessons that we learn in life is that we must eat in order to live. Most often our food patterns are a direct result of the place which we live in where as what we eat is determined by factors such as geographic location, climate, culture, tradition and religion. While the evolution of some cuisines is based on just one or two of the above mentioned factors, the Indian cuisine is unique because it owes its gradual evolution to umpteen factors and yet has been successful in retaining its simplicity.
Whenever there is a mention of Indian food, the first image which comes to mind is that of a variety of spices which are visibly discernible courtesy of their color, flavor and aroma. Indian food is indeed replete with spices of many types and while ginger, garlic, turmeric, red chili powder and cumin are added in almost all preparations, the addition of certain spices like dried red chilies, curry leaves and mustard seeds depends upon the style of preparation being employed and expectations pertaining to the taste of the dish. However, the credibility of the cook lies in adding the spices in perfect proportions so as to come up with well flavored food as opposed to loading them indiscriminately.
Indians attribute a lot of importance to breakfast, known as nashta, and this is taken after the customary cup of tea or coffee which marks the beginning of the day. While nashta in north India features rotis, parathas, a vegetable preparation, pickles and curd, in the southern belt it is idli or dosas accompanied by chutney and in the western region it comprises of dhokla and milk. Lunch is an important meal of the day for Indians and calls for elaborate preparations in form of at least 2-3 vegetable dishes, curd, a variety of desserts and wrapped up with paan. The main dish during lunch varies from region to region but is usually either rice or roti or both. Indian food in the evenings consists of a cup of tea or coffee with some snacks while dinner serves the purpose of bringing together the family followed by desserts which may be traditional or fruit-based.
Vegetables have been an integral part of Indian food ever since its origin during the Harappa civilization and one is likely to find a wide variety of vegetarian dishes in any Indian meal, some of the common inclusions being spinach, potatoes, cauliflower, okra, green beans, tomatoes and green peas. While certain castes completely abstain from non-vegetarian food including eggs as well, people in general eat egg and meat preparations which are native to the particular area. People in coastal areas treat fish and coconuts as their staple diet while those inhabiting arid areas like Rajasthan and Gujarat depend on pulses, legumes and pickles to compensate for the lack of vegetables.
Beef is avoided by Hindus due to religious reasons due to which it is not served in most households and pork is not consumed much as well because of being unhealthy and unhygienic state of pigs in most parts of the country.
Tuesday 28 May 2013
ABOUT INDIAN FOODS
INDIAN FOOD
North Indian Food
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.
But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
West Indian Food
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.
East Indian Food
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.
South Indian Food
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
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But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
West Indian Food
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.
East Indian Food
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South Indian Food
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
HOW TO MAKE CHICKEN TIKKA MASALA RECIPE
CHICKEN TIKKA MASALA RECIPE
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
sugar to taste few sprigs of green coriander
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
sugar to taste few sprigs of green coriander
How to make chicken tikka masala:
- Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
- Marinate overnight in the refrigerator. Preheat oven to 350ยบ F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
- While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
- If the chicken tikka marsala sauce tastes sour, add sugar to taste. Add fenugreek and ginger juliennes, stir, and serve with chopped green coriander.
Monday 27 May 2013
About Dates
Dates
One cup of pitted, chopped dates contains 3.6 grams of protein, 415 calories and 11.8 grams of dietary fiber.
Potassium - 964 mg
Phosphorus - 91 mg
Magnesium - 63 mg
Calcium - 57 mg
Sodium - 3 mg
Iron - 1.5 mg
Selenium 4.4 mcg
Manganese - 0.385 mg
Copper - 0.303 mg
Zinc - 0.43 mg
Also contains small amounts of other minerals.
Phosphorus - 91 mg
Magnesium - 63 mg
Calcium - 57 mg
Sodium - 3 mg
Iron - 1.5 mg
Selenium 4.4 mcg
Manganese - 0.385 mg
Copper - 0.303 mg
Zinc - 0.43 mg
Also contains small amounts of other minerals.
Vitamin A - 15 IU
Vitamin B1 (thiamine) - 0.076 mg
Vitamin B2 (riboflavin) - 0.097 mg
Niacin - 1.873 mg
Folate - 28 mcg
Pantothenic Acid - 0.866 mg
Vitamin B6 - 0.243 mg
Vitamin C - 0.6 mg
Vitamin E - 0.07 mg
Vitamin K - 4 mcg
Contains some other vitamins in small amounts.
Vitamin B1 (thiamine) - 0.076 mg
Vitamin B2 (riboflavin) - 0.097 mg
Niacin - 1.873 mg
Folate - 28 mcg
Pantothenic Acid - 0.866 mg
Vitamin B6 - 0.243 mg
Vitamin C - 0.6 mg
Vitamin E - 0.07 mg
Vitamin K - 4 mcg
Contains some other vitamins in small amounts.
Banana nutrition
Banana
One medium banana contains 1.29 grams of protein, 105 calories and 3.1 grams of dietary fiber.
Potassium - 422 mg
Phosphorus - 26 mg
Magnesium - 32 mg
Calcium - 6 mg
Sodium - 1 mg
Iron - 0.31 mg
Selenium 1.2 mcg
Manganese - 0.319 mg
Copper - 0.092 mg
Zinc - 0.18 mg
Also contains small amounts of other minerals.
Phosphorus - 26 mg
Magnesium - 32 mg
Calcium - 6 mg
Sodium - 1 mg
Iron - 0.31 mg
Selenium 1.2 mcg
Manganese - 0.319 mg
Copper - 0.092 mg
Zinc - 0.18 mg
Also contains small amounts of other minerals.
Vitamin A - 76 IU
Vitamin B1 (thiamine) - 0.037 mg
Vitamin B2 (riboflavin) - 0.086 mg
Niacin - 0.785 mg
Folate - 24 mcg
Pantothenic Acid - 0.394 mg
Vitamin B6 - 0.433 mg
Vitamin C - 10.3 mg
Vitamin E - 0.12 mg
Vitamin K - 0.6 mcg
Contains some other vitamins in small amounts.
Vitamin B1 (thiamine) - 0.037 mg
Vitamin B2 (riboflavin) - 0.086 mg
Niacin - 0.785 mg
Folate - 24 mcg
Pantothenic Acid - 0.394 mg
Vitamin B6 - 0.433 mg
Vitamin C - 10.3 mg
Vitamin E - 0.12 mg
Vitamin K - 0.6 mcg
Contains some other vitamins in small amounts.
nutrients of fruits
Apple
One medium apple with skin contains 0.47 grams of protein, 95 calories, and 4.4 grams of dietary fiber.
Minerals Contained
Potassium - 195 mg
Calcium - 11 mg
Phosphorus - 20 mg
Magnesium - 9 mg
Manganese - 0.064 mg
Iron - 0.22 mg
Sodium - 2 mg
Copper - 0.049 mg
Zinc - 0.07 mg
Also contains a trace amount of other minerals.
Calcium - 11 mg
Phosphorus - 20 mg
Magnesium - 9 mg
Manganese - 0.064 mg
Iron - 0.22 mg
Sodium - 2 mg
Copper - 0.049 mg
Zinc - 0.07 mg
Also contains a trace amount of other minerals.
Vitamins Contained
Vitamin A - 98 IU
Vitamin B1 (thiamine) - 0.031 mg
Vitamin B2 (riboflavin) - 0.047 mg
Niacin - 0.166 mg
Folate - 5 mcg
Pantothenic Acid - 0.111 mg
Vitamin B6 - 0.075 mg
Vitamin C - 8.4 mg
Vitamin E - 0.33 mg
Vitamin K - 4 mcg
Contains some other vitamins in small amounts.
Vitamin B1 (thiamine) - 0.031 mg
Vitamin B2 (riboflavin) - 0.047 mg
Niacin - 0.166 mg
Folate - 5 mcg
Pantothenic Acid - 0.111 mg
Vitamin B6 - 0.075 mg
Vitamin C - 8.4 mg
Vitamin E - 0.33 mg
Vitamin K - 4 mcg
Contains some other vitamins in small amounts.
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