Indian Cuisine: 26 Delicious Recipes
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About this ebook
Indian cuisine is ancient, diverse, and steeped in tradition, an amalgam of different ethnic influences, much like the country itself. The spicy food displayed at buffets in the US, or the ubiquitous curry in Britain are only a small fraction of the variety and quality available to food lovers.
Ever since the 1980's the author, Dr. Jay Polmar, has been fascinated by Indian Food. His travels through major cities in the US brought him into places where there was natural and healthy Indian delicacies. After a while he began preparing the dishes himself.
Here is a sampling of the delicious nature of foods from India.
Dr. Jay Polmar
Dr. Jay Polmar has created a unique world of self-empowered thought to help you create the reality that you desire. Starting from the very first book that you read, you will realize your own power surfacing. Welcome to your own self-empowered world!
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Indian Cuisine - Dr. Jay Polmar
INDIAN CUISINE
Dr. Jay Polmar
Copyright © 2015 Dr. Jay Polmar - Cuautla, MOR, México
speedreadamerica@gmail.com
Table of Contents
INTRODUCTION
RECIPES
Biryani
Chicken Reshmi Biryani, by Chef Niru Gupta
Momos
Idli
Sambhar by Niru Gupta
Chole bhature
Tandoori chicken
Baingan bharta
Samosas
Palak Bhaji (Spicy Fried Spinach)
Kerala style chicken stew
Chemmeen Ularthiyathu(Shrimp fry)
Fish Korma
Galouti kebab
Rajma
Kathi roll
Nethili varuval
Indian vegetable rice
Missy roti
Spicy Indian sweet potato
Tomato Kasundi
Crab cutlets
DESSERTS
Mango Lassi
Khajur Gajar Halwa (Carrot and Date Pudding with Coconut and Cardamom)
Kulfi
Coconut Laddoo
Gulab jamun
GO SHOPPING
GLOSSARY
Introduction
Indian cuisine is ancient, diverse, and steeped in tradition, an amalgam of different ethnic influences, much like the country itself. The spicy food displayed at buffets in the US, or the ubiquitous curry in Britain are only a small fraction of the variety and quality available to food lovers.
Over 80% of Indians follow the Hindu religion and its offshoots such as Jainism. Hinduism prescribes respect for life forms and has contributed to the prevalence of vegetarianism in India, particularly in the North. One impact of this on cuisine is that lentils and beans are the main sources of protein as opposed to fish and meat. Although cows are sacred to Hindus, milk is considered auspicious and milk products such as curd, vegan cottage cheese ('paneer') and sweets made of milk solids are part of the cuisine. Spices are generously used to provide variety in the vegetarian diet. Certain sects of Hinduism forbid the use of onions and garlic in food, and so substitute flavorings such as cumin seeds, ginger, and cashew paste have been incorporated into the cuisine.
Climate varies across the country and as a result, different regions are characterized by distinct food habits based on what was locally available. These differences have been erased somewhat by modern transportation, but much of Indian food (especially vegetables) is grown and consumed locally. One key difference in cuisine linked to climate is the type of staple cereal consumed. Wheat dominates in the North Indian diet, whilst rice is the key cereal in South India. North India is famous for its many varieties of wheat breads. 'Rotis', 'naans', 'paranthas', and pooris are but a few of the many varieties available, distinguished by the type of wheat flour (whole or refined), method of cooking (fried, cooked on a griddle, or baked in a clay oven), shape and size (single layered, multiple layered, large or small) and whether plain or stuffed with vegetables. South India has innovated in rice preparations. Endless varieties of rice dishes have been developed based on whether rice is boiled and flavored (e.g. 'curd rice', 'rasam rice'), ground into paste with lentils and steamed or cooked on a griddle ('idlis'and 'dosas'), fermented using coconut alcohol ('appam'), or made into steamed noodles ('idiappam'). Kerala and Goa (in West India) and Bengal and Orissa (East India) are coastal states famous for seafood, although the flavoring of choice is coconut milk and souring agents (such as mango or tamarind) in the West and mustard in the East. Cooking oils vary widely – mustard oil in used in Eastern India,