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    Indian Cuisine: 26 Delicious Recipes
    Indian Cuisine: 26 Delicious Recipes
    Indian Cuisine: 26 Delicious Recipes
    Ebook105 pages24 minutes

    Indian Cuisine: 26 Delicious Recipes

    By Dr. Jay Polmar

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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.

    LanguageEnglish
    PublisherDr. Jay Polmar
    Release dateJul 3, 2015
    ISBN9781310946479
    Indian Cuisine: 26 Delicious Recipes
    Author

    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!

    Read more from Dr. Jay Polmar

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      Book preview

      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,

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