Indian Recipes 24.7.0

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Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these dishes vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor , pigeon peas, and moong. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. Maharashtra food is an extensive balance of many different tastes.

The most important and frequently used spices and flavorings in Indian cuisine are whole or powdered chili pepper, black mustard seed, cardamom, cumin, turmeric, ginger, coriander, and garlic. One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon, clove, cumin(jeera), black peppercorns, coriander seeds, and anise star.

Make everyday food taste extraordinary. Learn to make flavorful, healthy traditional foods, Indian curries, that you can put together in an hour or less. Indian tandoor dishes such as chicken tikka enjoy widespread popularity. Indians consider a healthy breakfast, they generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people prefer roti, parathas, and a vegetable dish accompanied by a pickle and some curd. Street foods in India have also good popularity. People of Gujarat prefer dhokla and milk, while south Indians prefer idli and dosa, generally accompanied by sambhar and various chutneys.

Indian families often gather for "evening snack time", similar to tea time to talk and have tea and snacks. Dinner is considered the main meal of the day. Indian cuisine encompasses a wide variety of regional cuisine native to India. Rogan Josh, butter chicken, aloo, banjari bosht, chicken stew and appam, kakori kebab, Hyderabadi biryani, Dal, Kheer, etc.

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