10-09-2007, 11:25 AM
What has helped along this diversity is the amazing number of religions and the sects and sub-sects within them; each of them often has strict dietary codes. For example, Hindu Brahmins may not eat onions, ginger and garlic, which meant that a special cuisine came up around that bias and so on.
Various forms of milk products like, curd, cream and paneer (cottage cheese) is used in cooking in the north. In contrast, the south Indians use this sparingly. Instead, they use coconut in almost every dish. Here, it would be apt to mention that even the cooking medium differs as, the north Indians use mustard or vegetable oil, while the south Indians use groundnut or sesame oil. Keralites use coconut oil for almost
A lot of care and thought goes into the preparation of every Indian Food Recipes. A study into recipes reveals a lot of surprises. Every single ingredient of the dish is there with a purpose and compliments each other. In fact, the succession of dishes also keeps in mind the flavour and 'nature' of the spices, whether hot or cool.
Spices and herbs used in Indian cooking are either fresh or dried â in which case the flavour changes for each form. However, that is not all: the dried spices and herbs are used in various ways. They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well done ⦠all according to the taste that the cook wants to give to the eventual dish.
Some of the commonly used ingredients in Indian Food Recipes are: Chilli (hot fiery red or green); Coconut; Garlic; Ginger; Basil, coriander (cilantro), mint and parsley; Fenugreek (methi); Saunf; Garam Masala; Mustard Seeds; Tamarind (Imli); Saffron (Kesar) and Rose water (gulkand).
Various forms of milk products like, curd, cream and paneer (cottage cheese) is used in cooking in the north. In contrast, the south Indians use this sparingly. Instead, they use coconut in almost every dish. Here, it would be apt to mention that even the cooking medium differs as, the north Indians use mustard or vegetable oil, while the south Indians use groundnut or sesame oil. Keralites use coconut oil for almost
A lot of care and thought goes into the preparation of every Indian Food Recipes. A study into recipes reveals a lot of surprises. Every single ingredient of the dish is there with a purpose and compliments each other. In fact, the succession of dishes also keeps in mind the flavour and 'nature' of the spices, whether hot or cool.
Spices and herbs used in Indian cooking are either fresh or dried â in which case the flavour changes for each form. However, that is not all: the dried spices and herbs are used in various ways. They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well done ⦠all according to the taste that the cook wants to give to the eventual dish.
Some of the commonly used ingredients in Indian Food Recipes are: Chilli (hot fiery red or green); Coconut; Garlic; Ginger; Basil, coriander (cilantro), mint and parsley; Fenugreek (methi); Saunf; Garam Masala; Mustard Seeds; Tamarind (Imli); Saffron (Kesar) and Rose water (gulkand).