Geographical location and climatic conditions of India
Known for the extreme type of climate, the northern plains of India are stretched from Assam in the east to the Punjab in the west going on to the Rann of Kutch in Gujarat. Also known as the Gangetic Plains, this region has some of the largest Indian rivers meandering through it like Ganga, Brahmaputra and the Yamuna. These plains experience a relatively hot and humid summer followed by a freezing cold winter. These plains receive profuse rainfall from July to September. But winter still is considered to be the best time of the year in this region for the maximum number of tourists flock to the region during that time.
The Himalayas are the second most important climatic regions of India for most of the environmental changes in India owe their frequency and vibrancy to them. Summer is the best season to visit the region as the massive rainfall in winters makes the place impossible to reach. It is due to the Himalayas only that the excessively cold and chilly winter breeze rising from the western oceans cannot reach the country.
Central India observes the maximum heat during the summer season. The month of July remains the much awaited month because of the heavy. The winter months in the central regions of India observe contrasting climate changes for the temperature usually drops in the night.
India is a diverse country. Just as the customs, language, physical features, costumes, etc. vary from region to region, so does the diet and cuisine. We are happy to share with you the diversity of food and food habits of the Indian subcontinent.
The staple food of Gujarat consists of homemade pickles, chhaas (buttermilk), salad etc. Main course includes vegetables which are usually steamed and dal. Vaghaar is a blend of spices, which is purified in hot oil and then added to the dal. To prevent the body from becoming dehydrated, lot of salt, sugar, tomato and lemon is used.
* Indore is famous for some dazzling dishes like -pohe -jalebi Also famous for chaat like -papdi chaats -chhole tikiya -pani patashe -kachori & samose For these chaats famous places in Indore are -chappan Dukan -sarafa Paani Patashe Papdi Chaat Pohe
STREET FOOD IN INDORE- SARAFA BAZAAR IS A JEWELLERY MARKET AND SOON AFTER THE JEWELLERY SHOPS SHUT IN THE EVENING, THIS PLACE BECOMES A CHAAT BAZAAR! FOOD VENDORS CONVERGE ON THIS LOCATION TO SET UP EATERIES ALONG THE ROAD EVERY EVENING. THE VARIETY IS SUPERB: SAMOSAS, KACHORIS, PANI PURI, PAV BHAJI, CHHOLE TIKIYAS, SABUDANA KI KHICHDI, MAALPUA ANDPOHA TO NAME A FEW.
SCENES OF CHHAPAN DUKAN- THE FOOD STREET - AN AREA KNOWN FOR FOOD VARIETIES THE FOOD STREET
In Mumbai KHAU GALI is a famous road for street food like : -vada-pav -bhel puri -sev puri -dahi puri Dahi Puri Sev Puri Bhel Puri
-Chinese -Thai -Mexican -Italian -Japanese & -Vietnamese Thai Food Chinese Food Japanese Food
Indian people use a large variety of sides like : Papad-I t is served as an accompaniment to an Indian meal, as a snack and as croutons in soups. Papads are thin wafers made of urad dal. Papads is an example of the genius of Indian cuisine. " Papad is good appetizer and digestive. " Roasted or grilled papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal Paan- From ancient times, the betel leaf has been used as an aromatic stimulant and anti- flatulent. -paan -jal jeera -pickles -chutney -papad Papad Paan
JALJEERA- HELPS TO BEAT THE HEAT AS IT CONTAINS SPICES LIKE CUMIN.MINT LEAVES ALSO ADD TO ITS COOLING EFFECT. LASSI- BUTTER MILK PREPARATION ALONG WITH SPICES TO GIVE A COOLING EFFECT.
Indian kitchen & crockery A traditional Indian kitchen Modern Indian kitchen
The Indian woman is the queen of the kitchen, she takes pride and pleasure in cooking for the family. In India mainly the women prepare the food, Also, women do not prefer buying the vegetables and fruits from the supermarkets, they prefer buying them from the local markets.
Indian spices include a variety of spices which are grown across the Indian subcontinent. Many of them are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Apart from the nutritional benefits that include vitamins and minerals found in Indian spices, there are many spices that have curative properties. These special medicinal properties have been studied in great detail in Ayurveda, the Indian Medicine System that is prevalent in the region since the Vedic times. The medicinal properties of spices are also used in the Unani System of Medicine that was developed in the Middle-East. Different spices are used as home remedies in common illnesses such as cold, cough, fever, influenza, upset stomach, aches and pains, bruises, burns and wounds. Some of the spices are also used to treat serious diseases such as ulcers, cancerous tumors and chronic diseases such as diabetes and high blood pressure. Spices and herbs, usually the part of plants and trees such as flower, calyx, fruit, seed, root, leaf, legume and also the bark are used in medicinal preparations.
Turmeric - Works as a antiseptic Cumin - Used for stomach pain Fennel - Purifies blood Saffron - Makes skin glowing and body healthy. Cloves - Used for relief cough Cardamom - Used to relief vomiting Asafoetida- Relief in acidity Basil - Improves immune system Ajwain - Reliefs acidity
It helps in controlling bacterial, viral, fungal, yeast and worm infection. The chemical ajoene found in garlic may help treat fungal skin infections like ringworm and athlete’s foot. The anti- clotting properties of ajoene found in garlic help in preventing the formation of blood clots in the body. The polysulphides present in garlic are converted into a gas called hydrogen sulphide by the red blood cells. Hydrogen sulphide dilates our blood vessels and helps control blood pressure.
Turmeric is used to clear infections and inflammations on the inside and outside of the body. turmeric’s powerful antioxidant properties fight cancer-causing free radicals, reducing or preventing some of the damage they can cause. Used as an anti-inflammatory, antioxidant and antiseptic, it’s a very powerful plant A good medicine for joint pain and that when taken as a supplement, it helps quickly.
It is used for breathing problems including ongoing (chronic) bronchitis,H1N1 "swine" flu, and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome (IBS), and irritable colon. Other uses include treatment of “whooping cough” (pertussis), croup, and hoarse throat.breathing problemsbronchitisH1N1fluasthmaupset stomachirritable bowel syndromecolonwhooping coughcroup Some people use asafoetida for hysteria, insanity, convulsions, and as a nerve stimulant for ongoing mental and physical fatigue with depr ession (neurasthenia).fatiguedepr essionneurasthenia
Coriander seeds contain many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. It is digestive, carminative, and anti-flatulent Coriander is also rich in of dietary fiber In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels.
Fenugreek is used for digestive problems such as loss of appetite, upset stomach,constipation, and inflammation of the stomach (gastritis).stomachconstipationgastritis It is also used for conditions that affect heart health such as “hardening of the arteries” (atherosclerosis)heart healtharteriesatherosclerosis for high blood levels of certain fats including cholesterol andtriglyceridesbloodcholesteroltriglycerides Fenugreek is used for kidney ailments, a vitamin deficiency disease called beriberi, mouth ulcers, boils, bronchitis, infection of the tissues beneath the surface of theskin (cellulitis), tuberculosis, chronic coughs, chapped lips, baldness, cancer, and lowering blood sugar in people with diabetes.kidneyberiberibronchitisskincellulitistuberculosiscancerdiabetes
It releases gastric juices that speed up digestion Strengthens the muscles that make up the floor of the uterus It is known to relieve congestion due to formation of phlegm even in severe cases. Ajwainis a good way to get rid of pain due to rheumatism and arthritis.
Regulates blood sugar Reduces LDL cholesterol levelsEffective against ulcer-causing H. pylori bacteria May reduce the proliferation of cancer cells
Also known to improve eyesight Curry leaves are also good for hair growth and colour Applying this hair tonic will keep your hair healthy. If we chew eat a little everyday we will loose wait
Thali (meaning "plate") is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South Asia and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel tray made with multiple compartments is used. Typical dishes include rice, dal, vegetable, roti (a type of bread), papad, curd (yoghurt), small amounts of chutney or pickles, and a sweet dish to top it off. Restaurants typically offer a choice of vegetarian or meat - based thalis.
Ingredients: 1 large carrot, cubed 2 potatoes, cubed 1 capsicum, chopped 1 cup cauliflower florets, chop 8-10 french beans, string and chop 1/4 cup green peas 2 onions, finely chopped 2 green chillis, slit length wise 1 tsp ginger-garlic paste 1/4 tsp turmeric pwd 1/2 tsp red chilli pwd
1 1/2 tbsps Pav Bhaji Masala 3/4 tsp sugar (adjust) salt to taste 2 tomatoes, finely chopped 1 tbsp lemon juice 1 tbsp low fat butter (vegans can avoid butter) fresh coriander leaves for garnish 1 1/2 tbsps oil 16 lightly toasted in butter, pav bread (vegans can use vegan butter substitute)
1 Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher. 2 Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts. 3 Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts. 4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts. 5 The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves. 6 Serve hot with lightly toasted pav/pau and sliced onions. METHOD
Ingredients needed Onion -2 finely chopped Tomato -3 finely chopped ( big and juicy ones) Moong dal /split yellow green gram -1/4 cup Green chillies - 2 finely chopped Turmeric powder - a pinch Sambar powder -1 tsp( optional ) Salt to taste Vegetables -1/3 cup (optional) (mix of carrot, potato, chow chow/chayote)
For the seasoning Mustard -1/2 tsp Urad dal -1/2 tsp Hing - a generous pinch Curry leaves -little Oil -3 tsp
Method Heat oil and add the ingredients for seasoning. Fry onions well, add 2 green chillies, tomatoes and cook for a few minutes. Add veggies at this stage if you are using it. (Add 3 chillies if you are not using sambar powder). Add dal, salt, turmeric powder, sambar powder,1 cup of water and pressure cook till soft. When the pressure is released, boil for a few seconds and garnish with coriander leaves.This sambar should be watery, so adjust consistency accordingly. I will soon share with you another instant sambar for idly which can be done in just 5 minutes.
Ingredients CHHOLE: 2 cup chickpeas (channas) 2 tsp oil 1 bay leaf (tej patta) 1 stick cinnamon (dalchini) 3-4 cloves (laung) 1 tsp whole pepper corns (sabut kali mirch) 3 green cardamom (choti elaichi)
2 black cardamom (badi elaichi) 1 tsp turmeric powder (haldi) 1 tsp chili powder (lal mirch powder) 1 tsp coriander powder (dhaniya powder) 1 tsp cumin powder (zeera powder) 1 tsp cumin seeds (zeera) 1/2 tsp asafoetida (heeng) Salt to taste 1 cup onions (chopped) 1 cup tomatoes (chopped)
1 tsp ginger (chopped) 1 tsp garlic (chopped) 1 tsp ajwain 1 tsp lime juice 1 green chili (chopped) 1 tea bag 1 Tbsp butter
For the bhaturas: 2 cups maida (refined flour) 1/2 tsp yeast, dissolved for 10 minutes in luke warm water 1/2 cup whole wheat flour A pinch of salt Water to knead Oil for frying
Method For chhole: In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom. After it gets brown add chopped onions and saute it. After sauteing add chopped ginger and garlic. Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well. For de glazing the pan add little water. Now add the chole (soaked overnight and pressure cooked) to the masala. After stirring well add tomatoes, little sugar and salt to the chole (chickpeas).
Now add ajwain, chopped green chilies and water for the base. To get the color in the chole, add a tea bag to the masala. Simmer the chole gently for an hour and cover it. Add lime juice and a dollop of butter to it. Garnish the chole with coriander and butter. Serve the chole hot with bhaturas
For the bhaturas: Knead the whole wheat flour, maida and salt together with adequate amount of water. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work. Divide it into equal portions. Roll out in an oval or round shape. Deep fry till golden brown, like a puri. Serve
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