Indian Food

The Indian cuisine is as diverse as its culture, its geography and its climate. The essence of good Indian cooking revolves around the appropriate use of mixed Aromatic Spices . Base ingredients of such mixed spices are elements such as Coriander, Cumin, Turmeric, Red Pepper, Nutmeg, Mustard, Saffron, Cinnamon, Cardamom, Ginger, Paprika, Mace, Cloves, Black Pepper etc. The skill lies in the subtle blending of these spices to enhance rather than overwhelm the basic flavour of a particular dish. These spices are also used as appetizers and digestives.

Besides spices, the other main ingredients of Indian cooking and Indian meals are milk products like Ghee (clarified butter) and Dahi (curd). Lentils or Dals are also common across the country and regional preferences and availability determine the actual use in a particular area. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish or cereal with which they are served. Whereas the Sarson-ka-Saag (made with mustard leaves) is a perfect complement for the Makke-ki-Roti (maize bread) eaten in Punjab, the Sambhar (a mixture of lentil and vegetables) and Rice of Tamil Nadu taste best eaten with deep-fried vegetables.

North-Indian Meal

Would consist of Chapatis or Rotis (unleavened bread baked on a griddle) or Parathas (unleavened bread fried on a griddle), Cice and an assortment of accessories like Dals, Fried Vegetables, Curries, Curd, Chutney and Pickles. For dessert one could choose from the wide array of sweetmeats from Bengal like Rasagulla, Sandesh, Rasamalai and Gulab-Jamuns. North Indian desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup

South Indian Food

Is largely non-greasy, roasted and steamed. Rice is the staple diet and forms the basis of every meal. It is usually served with Sambhar, Rasam (a thin lentil soup), Dry and Curried Vegetables and a curd preparation called Pachadi. Coconut is an important ingredient in all South Indian food. The South Indian Dosa (rice pancakes), Idli (steamed rice cakes) and Vada, which is made of fermented rice and dal, are now popular throughout the country. The popular dishes from Kerala are Appams (a rice pancake) and thick stews. Desserts from the south include the Mysore Pak and the creamy Payasum (south Indian counter part of kheer).

The Goan cuisine

Is a blend of different influences the Goans had to endure during the centuries. The staple food in Goa is fish, both among the Hindus as well as the Catholics. On other fronts however, there is a vast difference in the foods of these two communities, the main reason being that the Christians also eat beef and pork which are social taboo for Hindus. While Hindu Goan food does not seem to have picked up any Portuguese influence, the Christian food has been influenced not only by the Portuguese, but also by its overseas settlements. However, it has not been a oneway transfer. An example is canja de galinha, which is a type of chicken broth with rice and chicken pieces, and is originally a Goan recipe. Another is arroz doce, which is a Portuguese adaptation of pais or kheer (sweetened rice) found in India.

Chicken Curry

Ingredients

1 chicken skinned and cut into small pieces. 2 onions (cut into small pieces) 1 inch ginger and 6 cloves of garlic (grind to a paste). 1 inch cinnamon. 10 cardamoms. 10 cloves. 2 tablespoons oil. 1 teaspoon butter. Salt to taste. 1 teaspoon chilli powder. Half teaspoon coriander powder. Fresh coriander (optional). Small coconut milk tin. 2 tomatoes

Preparation

Cut and wash the chicken. Add chilli powder, coriander powder, ginger and garlic paste, salt and marinate for 15 minutes.

Heat oil in a saucepan. Add cinnamon, cardamom, cloves and onions. Fry till the onion is pink. Add chicken and tomato. Reduce heat to medium. Mix well and let it cook for 5 minutes. Add the tin of coconut milk and cook the chicken till the sauce thickens to the desired thickness. Add the butter and finely chopped fresh coriander leaves and serve hot with bread, nan or rice.

Vegetable Uppuma

For 2 to 3 persons (15 min. to cook)

Ingredients:

Semolina 1 cup Mustard 1 tsp Blackgram dha 1 tsp.
Green Chillies 2 Ginger a small bit Cashewnuts 5 or 6
Salt Oil
tsp. 2 to 3 tbl. sp. 
Vegetables: 1 small potato, 1 carrot, some peas, a small portion of cabbage, 3 or 4 beans, 1 onion, and a half lemon. or lemon drops

Preparation

Roast the semolina in a pan to a light reddish colour and keep aside.

Cut the vegetables into small pieces and keep aside.

In a clean pan heat the oil, add mustard first and wait till it starts splitting, then add blackgram dhal, cashewnuts, and the cut onion, ginger and chillies and fry them for 2 minutes.

Then add the vegetables and keep frying till they are at least half cooked. Add little less than 2 cups of water and the salt to the vegetables and allow them to boil.

When the water starts boiling well, keep on low fire, add the roasted semolina while keep mixing all the vegetables and the semolina together. If it is left even for 10 seconds without being turned properly to mix, it is likely to form lumps and may not taste good. Keep on low fire till the semolina is cooked. Remove from fire and add some lemon drops according to taste. Instead of lemon tomato can also be added while cooking the vegetables.

This may be served hot as it is along with some tomato ketchup or a quick green Chutney made by grinding two table spoon of coconuts (preferably fresh), some green coriander, green chillies to taste, salt and a spoon of yoghurt or some drops of lemon.

Overview prepared by staff-members of the ENHS/ECE.