WHERE IS INDIA???
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
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.
WE
SHOULD
ALSO
PRAY
TO
GOD
BEFORE
EATING
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.
PARATH PARANTHA
BESAN KA CHEELA
SAMOSA
SAMOSA
CHHOLE BHATURA
KACHORI
BESAN KA CHEELA
RAJMA MASALA
PANEER TAWA
MASALA
RAJMA MASALA
PANEER TAWA MASALA
RAW BANANA
KOFTA
PANEER JAFREZI
RAW BANANA KOFTA
PANEER JAFREZI
RICE IDLI &
SAMBAR
UTTAPAM
UTTAPAM
MASALA DOSA
IDLI, VADA & SAMBAR
VADA SAMBAR
APPAM
MASALA DOSA
JOLPAN
ASSAM TEA
PANTA BHAT
GLUTINOUS RICE
LUCHI
ASSAM TEA
LUCHI
KHAR
TENGA
PURA
KHAR
POITABHAT
BOR – A
LURA
TENGA
PURA
THEPLA
DHOKLA
KHAKRA
THEPLA
KHAKRA
JALEBI & FAFDA
JOWAR KICHU
TUVAR BHAKRI
DHOKLA
JALEBI &FAFDA
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
Pohe
Paani Patashe
Papdi Chaat
STREET FOOD IN INDORESARAFA 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
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
Accompaniments
used
by
Indian
People
Indian people use a large variety of sides like :
Papad-It 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 antiflatulent.
-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
COOKING TOOLS
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.
AJOWAN
CHILLI
CELERY
MUSTARD
PEPPER
CARDAMOM
(SMALL)
GINGER
CAMBODGE
VANILLA
CARDAMOM
(LARGE)
GINGER
TEJPAL
TURMERIC
GARLIC
CUMIN
FENNEL
CHILLI
FENUGREEK
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 anticlotting
properties of
ajoene found
in garlic help
in preventing
the formation
of blood clots
in the body.
The chemical ajoene
found in garlic may
help treat fungal skin
infections like ringworm
and athlete’s foot.
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.
A good medicine for joint pain
and that when taken as a
supplement, it helps quickly.
Turmeric is used to clear
infections and inflammations
on the inside and outside of
the body.
Used as an anti-inflammatory, antioxidant and
antiseptic, it’s a very powerful plant
turmeric’s powerful
antioxidant properties fight
cancer-causing free
radicals, reducing or
preventing some of the
damage they can cause.
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.
Some
people
use
asafoetida for hysteria,
insanity, convulsions, and
as a nerve stimulant for
ongoing
mental
and
physical fatigue with depr
ession (neurasthenia).
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
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.
Coriander is also rich
in of dietary fiber
Fenugreek is used for digestive problems such as loss
of appetite, upset stomach,constipation, and
inflammation of the stomach (gastritis).
for high blood levels of certain fats
including cholesterol andtriglycerides
It is also used for conditions that affect heart
health such as “hardening of the arteries”
(atherosclerosis)
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.
It releases gastric juices that speed
up digestion
Ajwainis a good way to get
rid of pain due to rheumatism
and arthritis.
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.
May reduce the proliferation of cancer cells
Reduces LDL cholesterol levels
Regulates blood sugar
Effective against ulcer-causing H. pylori bacteria
Also known to improve eyesight
Curry leaves are also good for
hair growth and colour
If we chew eat a
little everyday we
will loose wait
Applying this hair tonic will
keep your hair healthy.
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.
DELICACIES OF INDIAN FOOD
BIRYANI
BUTTER CHICKEN
VINDALOO & ROGAN JOSH
TANDOORI CHICKEN
IDLI – DOSA – VADA WITH
SAMBAR
BIRYANI
DAL MAKHANI
MALAI KOFTA
NAAN – PARATHAS
SAMOSA & PAKODAS
PAV BHAJI
PAANIPURI CHAATS
KEBABS
VADA-PAV
VADA-PAV
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)
METHOD
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.
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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