Despite its exoticism, Indian dishesKitchens do not seem so strange. Knowing and observing all the subtleties and tricks, they can cook any hostess. It should be noted that the recipes of this country can differ dramatically from each other depending on the regions. Several religions are common in India: Buddhism, Hinduism and Islam. It depends on religion, what foods to eat and how to cook them. In our article we offer to get acquainted with the most popular recipes of Indian cuisine, with photos and a detailed description of the preparation.
Many-sided kitchen
In our understanding, dishes cooked in southern andThe central regions of India, and have traditional cuisine. Mostly vegetarian dishes are cooked in this part of the country. One of the favorite foods is rice, which is prepared in many ways. Various vegetable stews, stewed and boiled beans, Indian flatbread, fruit, and dairy products are very popular. In India, beef is not eaten, considering cows to be sacred animals. But still there are meat dishes in Indian cuisine. For example, in Punjab and Kashmir they prepare meat dishes, but use mutton or poultry for this purpose. In coastal areas, the recipes of local cuisine are even more diverse due to the fact that they were subject to the long-term influence of overseas cuisines.
Rules of filing
Indian dishes are served at thali.What is he like? This is a metal tray with small grooves in it, or it is, but with small bowls placed on it. Sometimes banana leaves are used instead of thali. A large handful of boiled rice, roti (another kind of bread) or chapati is always placed on the center of the tray. Bowls are placed next to various Indian dishes: dhal, vegetable soup, vegetable curry, saji, yogurt. If you do not have special dishes, you can use the usual large dishes. Boiled rice should be put in the middle, the rest of the cooked dishes should be spread around, and small cups or saucers should be used for vegetable soup.
Rasam
We offer to cook according to the following recipeIndian food - soup rasam. It is cooked in the south of India and eaten with rice. This is a light, aromatic and very tasty soup. It is believed that he has the following therapeutic effect: helps with coughing, cold or chills. For its preparation, we need the following components:
- tomatoes;
- tamarind paste (you can lime juice);
- seasoning rasam (cumin, coriander, pea flour, black pepper are mixed for it);
- tour gave (otherwise - pigeon peas, replace the beans or lentils);
- coriander;
- salt;
- curry leaves;
- turmeric;
- coriander leaves;
- chilli;
- mustard seeds.
How to cook
First prepare the pigeon peasYou will need half a glass, pour the peas with 1.5 glasses of water and boil until cooked. In a deep pan pour 750 ml of water, add two tablespoons. l tamarind paste, salt, turmeric and two tsp. Spice races, very popular in Indian cuisine. Two tomatoes cut into cubes and put in a saucepan. We bring to the boil and boil for about 10 minutes, after which we add the tour gave and cook for another 5 minutes, avoiding boiling water. Next, in the pan bring the chopped leaves of curry and coriander and tsp. melted butter. Pour some butter on a hot frying pan and fry red chili pepper and mustard seeds. As soon as the spices begin to crackle, remove them from the heat and add them to the soup races. It is served hot, you can use this bowl.
Cooking Indian cuisine at home
I want to say that all the same real IndianFood can be tasted only in India. Therefore, great connoisseurs of Indian dishes are encouraged to visit this amazing country and take a closer look at national cuisine. We offer a recipe for tortillas that are baked all over India.
Chapati
This is most likely not a dish, but an Indiannational bread, which is a thin round cake. When you first see chapati, you might think that it is pita, but it is not. For baking such Indian bread (in the photo you can see it) used wholemeal flour with bran content. In order to prepare it, you will need the following products:
- 3 tbsp. l topl oils;
- 150 ml of water;
- 2.5 cups wholemeal flour;
- 0.5 tsp. salt.
Preparation
Муку соединяем с солью, добавляем воду и Knead a soft, slightly moist, uniform dough. Knead about 6-10 minutes, sprinkle it with water and close with a damp cloth on top. Leave the dough to rest for 30-45 minutes. Chapati are baked in a dry cast-iron frying pan. Tortillas are fried until bubbles appear on the surface, and the edges do not start to turn up. After that, the cake turns over to the other side and dried well. Once the product has been removed from the pan, it is recommended to slam it on both sides with your hands so that the air comes out, after which you should oil one side.
Minced meat curry
Do you want to please your family with an unusually tasty and unusual dish? Cook at home according to the recipe of Indian cuisine this dish - curry with minced meat. It will take:
- 500 grams of lamb;
- 1 large onion;
- 2 cloves of garlic;
- 35 ml p. oils;
- st. l curry (powder);
- 60 g of tomato paste;
- salt;
- ½ cup yogurt;
- green salad leaves.
Technology of preparation
Chop garlic and onion and fry in oilWe add curry powder to it, warm it up for another couple of minutes and add tomato paste. We warm the mass for a few more minutes, then add finely chopped meat and yogurt to it, add salt and simmer until ready. When serving curry with lamb we make out lettuce leaves. As a side dish serve crumbly boiled rice.
Tandoori Chicken
We offer another very interesting recipeIndian Cuisine - Tandoori Chicken. This dish name is associated with the Indian tandoor oven, which bakes chicken meat. Since in our country it is difficult to find such a furnace, the meat can be cooked in the oven. We will need:
- two chicken legs per serving;
- 250 g of sour cream;
- 1 medium bulb;
- lemon.
Spice:
- 2 cm ginger root;
- chilli;
- salt;
- 3 cloves of garlic;
- ground coriander;
- cumin (ground cumin);
- turmeric.
Cooking Instructions
First of all it is necessary to remove the legs.skin, then make three deep cuts on the legs, thighs, on each joint, and also, very importantly, it is necessary to incise all the tendons. Prepare a mixture of salt, lemon juice, chili and rub well the legs, with special care in cuts. Next, you need to prepare the marinade: mix sour cream for it, add grated ginger and garlic, add salt, lemon juice and spices listed in the recipe. If the color is not red enough, you must add paprika or food coloring. Chicken legs are coated with a thick layer of the obtained marinade, and then removed in a refrigerator for one hour.
Heat up oven to maximumtemperature, put the grate, under it a baking sheet, so that the juice flowed into it when baking. If you do not have a grill, then pieces of chicken can be put on coarsely chopped hard vegetables, laid out on a baking sheet. We bake almost until complete readiness, then we put onion on the chicken legs, chop onion in thin rings, pour with lemon juice and bring to readiness. This dish is served with fresh vegetables and sauce. In the end, you should get a dish of bright red, rich color, in the original this result is achieved with the help of red Kashmir pepper. Like most Indian dishes, tandoori chicken is very spicy with a savory taste. Therefore, if you want the meat to be less spicy, and the color remains the same, you can reduce the amount of hot pepper by replacing it with paprika or food coloring, if you use dyes for cooking.
Indian Vegetable Stew
We recommend cooking vegetable stew, whichcalled subji in Indian cuisine at home. It is a classic of Indian Vedic cuisine. In appearance, the dish resembles the usual stew and is distinguished only by the presence in it of a huge number of different spices. To work we need:
- 50 g cl. oils;
- 5 large potatoes;
- ¼ part of the cabbage;
- one carrot;
- 100 g sour cream;
- 3 tbsp. l green peas;
- 100 g of paneer cheese (Adyghe can be used);
- 120 g of water;
- 1/6 tsp asafoetida (Indian seasoning, similar in taste to garlic);
- ½ tsp turmeric;
- black pepper;
- by ¼ tsp ground ginger and coriander;
- Bay leaf.
If desired, you can add cauliflower, pumpkin, Brussels sprouts or asparagus to the listed foods.
At the bottom of a deep pan lay out cutmedium-sized cubes of carrot, put cabbage on it, and then potatoes. If you use a pumpkin when cooking, you need to put it on the very top. We pour in the water, put the bay leaf and simmer for 20 minutes on low heat, without stirring the dish. Remove from heat, add green peas, butter, cheese, sour cream and spices, leave for 5 minutes.
Pilian biriani
В каждом штате страны существует свой фирменный recipe pilau Biryani. Cooking options for this dish are many: seafood, chicken and vegetables are added to it. We offer you the recipe Biryani with lamb. We will need:
- 1.5 kg of mutton (whole shoulder and brisket);
- 2 carrots;
- two onions;
- 70 grams cl. oils;
- one pomegranate (as decoration);
- 1 tsp p. oils;
- 3 cloves garlic;
- 0.5 kg of rice (preferably basmati or at least long-grain).
Spice:
- 10 pieces. cardamom green and 1 pc. black;
- ground coriander;
- 8 pieces black peppercorns;
- 10 pieces. carnations;
- turmeric;
- 3 tbsp. l barberry;
- 1 bay leaf;
- ½ tsp cinnamon
Secrets of cooking
Cut meat into small pieces, cut vegetablesStraw, rice and barberry are soaked in water. Cardamom and pepper grind and combine with other spices. We take a wide frying pan, pour oil into it and deeply heat it. We add salt to the meat and fry very quickly on high heat until golden brown in order to preserve the largest amount of juice in it. Then add to it two tsp. spices and fry for another minute. Then pour water and simmer until tender. Fry carrots and onions until golden brown, add turmeric, pre-steamed rice and barberry. Gently mix and lay out the meat, mix again. Season with another tsp. spices, put the unpeeled garlic and simmer for another 15 minutes. Ready pilaf is laid on a large dish, in the center we put the steamed garlic head and decorate with pomegranate seeds.
Indian recipe sweets
At home it's easy to cook deliciousflavored Indian sweets. Prepare them from chickpeas and dried fruit. For the preparation are taken only natural ingredients: figs, honey, chickpeas, dried apricots. Note that in the recipe, figs and dried apricots are soaked in brandy. Therefore, if sweets are prepared for children, it is better to use some juice for this purpose. Probably surprising in the recipe of such an ingredient as chickpeas (beans of Turkish origin with a nutty flavor). This is understandable: in India, most of the population is vegetarian, so even all sweets are nourishing and nutritious. Chickpea in its nutritional value is equal to meat. For the preparation we need:
- 1 tbsp. l cognac;
- 30 g of honey;
- 40 g sesame;
- 200 grams of chickpea;
- on 8 pieces dried apricots and dried figs;
- 3 tbsp. l cocoa;
- Cinnamon, powdered sugar to taste.
Preparation
Нут замачиваем на целую ночь в воде, а курагу и figs in cognac (orange juice). The next morning, chickpeas, as well as figs with dried apricots mince or grind with a blender. In the resulting mass, add honey and lemon zest, mix and roll the balls the size of a walnut. Roll balls at your discretion in chopped chocolate, walnut crumbs or in a mixture of cocoa, cinnamon and nutmeg.
