Halo my all steemians friends ...!
this is my second post, and on this occasion I will tell you about traditional Indian cuisine. And we learn about Punjab, Rajasthan, and Uttar Pradesh.
Mughal Cuisine
Mughlai cuisine is one of the most popular cuisine, whose origins go back to the days of the Mughal empire. This special cuisine dish is prepared for the nobles, so the culinary traditions in the northwest become famous, as the palace, representing the Indo-Muslim world culture. Many names of dishes in Mughlai cuisine have borrowed from Farsi, because that is the main language of the Empire.
This cuisine dish can be found in northern India, especially in Uttar Pradesh and Delhi, as well as in Hyderabad and Bhopal.
As in most areas of India, the basic product of Mughlai cuisine is rice, and the distinctive feature is a variety of desserts with saffron. The names of the main dishes are familiar, as they are traditional to all of East Asia: shurpa, lyulya-kebab, pilaf, ayran, lavash. The strange difference of this cuisine is the lack of lamb dishes, which were successfully replaced by chicken. That there is only tandoori chicken in Indian spices!
Punjabi Cuisine
The variety of dishes from Punjab is perhaps the most diverse; it will satisfy any taste. This dish is vegetarian and meat. Traditionally, food is cooked in a special tandoor - oven, like a brazier or anglo. Tandoori characteristic is its high heat capacity, which saves firewood.
The hallmark of local cuisine is the widespread use of ghee (pure melted melt), cream and panir (homemade cheese), obtained by pressing the fat cottage cheese. As a result, the food has a distinct flavor and taste. The use of Indian spices varies in different regions, and classic dishes have a prominent spicy flavor.
As throughout India, the main products for every day are dal, rice and wheat, from which roasted roast and chapati. In addition to traditional dishes, marinated vegetables are served on the table: mango, carrots, cauliflower. Deliver in Punjab cooked in a special way: it is milled with the addition of chillies, tomatoes, ginger and spices. The daily main course serves a variety of snacks: fried vegetables in batter, small pie with sweet stuffing and vegetables, and eggplant and tomato in various variations.
From traditional drinks, excellence is held by lassi, obtained from fat yogurt, mixed with salt water and spices. There are in these places a sweet version of lassi with fruits and rose water. Another favorite drink is sweetened milk with grated almonds and spices.
Most of the sweets here are prepared by boiling fatty milk with rice flour or beans, in addition to butter, crushed nuts and dried fruits. In addition, in these places you can taste from a dozen types of Indian halva.
Rajasthan Cuisine
Water shortages in this region and desert climatic conditions have formed a special cooking style, which is focused on preparing long-preserved dishes. Milk, ghee, buttermilk and sesame oil are the basis of the daily diet of the locals. For the most part, local cuisine is vegetarian with sharp flavors and exquisite sweet desserts, traditionally served at the end of the meal.
Rajasthan is a rich region, historically controlling the routes of caravans. The caravan was brought to regional cuisine both new flavors and wonderful tastes. And this leads to the creation of unique and distinctive cuisine, one of the most interesting in all of India. Most dishes are traditionally prepared from rice, barley, peas, sorghum and fat yogurt, with a variety of snacks from fresh turnips, ginger and dried fruits. On a large tray, along with snacks, cakes are served: roty, chapati and papadams.
Favorite dishes, as in previous times, were curries - ragas from dal and vegetables. From popular tea drinks, and in rural areas tea on camel's milk is greatly appreciated. The local candy takes a long time to cook. Their base: flour, sugar and milk. The taste of most sweets is quite embarrassing. The special features of this region can be called friendly hospitality, which, however, is typical for many Indians
