Indian Recipes

IndiancuisineconsistsofawidevarietyofregionalandtraditionalcuisinesnativetotheIndiansubcontinent.Giventherangeofdiversityinsoiltype,climate,culture,ethnicgroups,andoccupations,thesedishesvarysubstantiallyfromeachotheranduselocallyavailablespices,herbs,vegetables,andfruits.StaplefoodsofIndiancuisineincludepearlmillet,rice,whole-wheatflour,andavarietyoflentils,suchasmasoor(mostoftenredlentils),pigeonpeas,andmoong(mungbeans).ManyIndiandishesarecookedinvegetableoil,butpeanutoilispopularinnorthernandwesternIndia,mustardoilineasternIndia,andcoconutoilalongthewesterncoast,especiallyinKeralaandpartsofsouthernTamilNadu.Maharashtrafoodisanextensivebalanceofmanydifferenttastes.

ThemostimportantandfrequentlyusedspicesandflavoringsinIndiancuisinearewholeorpowderedchilipepper,blackmustardseed,cardamom,cumin,turmeric,asafoetida,ginger,coriander,andgarlic.Onepopularspicemixisgarammasala,apowderthattypicallyincludessevendriedspicesinaparticularratio,includingblackcardamom,cinnamon,clove,cumin(jeera),blackpeppercorns,corianderseeds,andanisestar.

Makeeverydayfoodtasteextraordinary.Learntomakeflavorful,healthytraditionalfoods,Indiancurries,thatyoucanputtogetherinanhourorless.Indiantandoordishessuchaschickentikkaenjoywidespreadpopularity.Indiansconsiderahealthybreakfast,theygenerallyprefertodrinkteaorcoffeewithbreakfast,thoughfoodpreferencesvaryregionally.NorthIndianpeoplepreferroti,parathas,andavegetabledishaccompaniedbyachar(apickle)andsomecurd.StreetfoodsinIndiahavealsogoodpopularity.PeopleofGujaratpreferdhoklaandmilk,whilesouthIndianspreferidlianddosa,generallyaccompaniedbysambharandvariouschutneys.

Indianfamiliesoftengatherfor"eveningsnacktime",similartoteatimetotalkandhaveteaandsnacks.Dinnerisconsideredthemainmealoftheday.IndiancuisineencompassesawidevarietyofregionalcuisinenativetoIndia.RoganJosh,butterchicken,aloo,banjaribosht,chickenstewandappam,kakorikebab,Hyderabadibiryani,dhokla,IdliSambhar,Dal,Kheer,etc.HavehappycookingwiththeserecipesthathaveputIndiaonaglobalmap.


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