Indian cuisine fascinates with the expressiveness of flavors, colors and smells. This is the best heat diet! And he althy as well, because Indian cuisine is full of vegetables and spices with he alth properties with a minimum amount of meat.
Indian cuisineis perfect for the heat - after a well-seasoned meal, you gain energy and easily endure high temperatures. The most valued culinary skill in India is to combinespices , which give food a unique flavor and aroma. The Hindus owe them good condition and he alth. They are ground or crushed in a mortar on an ongoing basis. The composition of the spice mixture, the so-calledmasali , is a family secret often passed down from generation to generation. But you can also buy ready-made compositions for specific dishes at the bazaar. The further south you go, the spicier the cuisine. It is characteristic of tropical countries. Spicy foods force you to drink more fluids, which promotes perspiration, lowers body temperature and accelerates the excretion of toxins from the body, making living in hot climates easier.
Indian cuisine - spices add flavor and heal
Wise use of selected seeds, roots and tree bark gives Indian cuisine an extraordinary character. Spices also have healing properties. Thanks to them, the Indian diet is easy to digest. Many traditional dishes contain onions and garlic (antibacterial) and fresh ginger (stimulates digestion and neutralizes toxins). Indian cuisine cannot do without Indian cumin (called Roman cumin in Europe) - it is the basic spice for curry, rice and beans (prevents indigestion, soothes stomach aches); coriander - gives dishes a fresh taste and aroma (facilitates the digestion of starchy foods, is a natural diuretic and alkalizing agent); chili - food owes its spicy taste (stimulates blood circulation, disinfects and prevents the development of parasites). Coloring food yellow, turmeric is anti-inflammatory, cleanses the blood and increases immunity. Cloves, cardamom and cinnamon disinfect the upper respiratory tract. Used in sauces and drinks, mint soothes stomach pain and relieves vomiting and nausea. Among the we alth of various spices, an important place is asafoetida - powdered resin from the tree of the same name, reminiscent of an onion in taste. It is an effective remedy forindigestion and gas. Indians eagerly reach for lemon-flavored kaffir leaves (Indian lime), refreshing curry leaves, fennel seeds, tamarind. Spices give food a distinct flavor, so you basically no longer need to s alt it. Too much sodium retains water in the body, causes swelling, and damages the heart and kidneys.
According to an expertKinga Błaszczyk-Wójcicka, Krishnaite and vegetarianCleanliness and inner peace are important. In Indian culture, it is difficult to separate everyday life from the sacred. Hinduism is a religion in which any activity can be turned into serving God. The women, lighting a fire in the kitchen, perform the same ritual as the priest in the temple. Before serving a ready meal, they offer it to God at the home altar. Cooking - from the careful selection of products to the decoration of the dish - is treated as a religious ceremony. Only family members can enter the kitchen. If a friend is allowed to enter the house exceptionally, he should take off his shoes beforehand, because in India, as a sign of respect, one enters the kitchen barefoot. In traditional Indian homes, the body is washed and freshly dressed before cooking. In the morning, all the pots and pans are also washed so that the ritual of preparing the meal runs in perfect cleanliness. External cleanliness helps to achieve the extremely important cleanliness and inner peace. If good is emanating from the hostess, the prepared food will not only be tasty, but also put the guests in a good mood. That is why the atmosphere and emotions accompanying food preparation are so important.
Indian cuisine - Dahi yogurt cools and quenches thirst
Dahi yogurt is the solution for the heat. It is made from milk, which ferments extremely quickly in hot climates. It tastes great without any additives. Served with fried vegetables, it is a light lunch dish. The most popular Indian drink is lassi, or dahi diluted with cold water, usually served with ice cubes. Seasoned with a very fine so-called black s alt (kalanamak) or unrefined cane sugar (jaggery) cools, quenches thirst and balances the taste of hot spices. Mango lassi, or yogurt mixed with mangoes, is served for breakfast. Indian yoghurt is an inseparable ingredient of many light dishes, such as raity - a refreshing salad made of blanched spinach or fresh cucumber, which is an obligatory part of a full Indian meal. Without yogurt, it's hard to imagine the queen of Indian dishes - biryani. The chicken cut into small pieces is marinated in a broth with spices and yoghurt, then alternated with slightly boiled rice, covered with marinade, covered with a pancake and baked. The dishes are famoustandoori of chicken or other meat, fish or seafood, marinated in spices and yoghurt, and then baked in a clay oven, called tandoor, from which the dish is named. On the streets you can see a popular version of such a furnace, a tandoor, made of a large metal barrel lined with clay. The dishes are tender, juicy and aromatic. Indian tables often feature yogurt pilaf seasoned with spices. Dahi is an ingredient of soups, curry sauces, fruit salads and various desserts. An important place among them is the exquisite shrikhand with saffron, cardamom, almond flakes and pistachios.
Indian cuisine - ghee - clarified butter method
In the tropics, animal fats break down quickly. That is why India has become the habit of clarifying butter - a good way to preserve fat. First, the butter must be simmered to evaporate the water. They are then weaved through a cloth to remove any sediment considered harmful. Ghee has a nutty flavor and is suitable for high-temperature frying. They can be stored in a jar in the refrigerator for up to 2 months. You can buy ready-made clarified butter in a supermarket.
Indian cuisine is he althy - lots of vegetables, little meat
Indian cuisine meets the standards of a he althy diet popular in the West. There is little animal fats in it, a lot of vegetables. As much as 80 percent Hindus are vegetarians. The most important animal fat is ghee, or clarified butter, which gives the dishes an original, nutty flavor. The main source of dalhami protein. Some can be purchased at he alth or oriental food stores. A small white urad dalh bean reigns. It is made into crispy dosha pancakes that can be stuffed like pancakes or just sprinkled with cheese.
You eat rice at least once a day. Seasoned with herbs, nuts, raisins, served with panire (homemade sweet milk cheese) or beans and vegetables, it is a valuable lunch dish. When cooked in milk with sweet spices, it turns into a creamy pudding. Basmati, known as the prince of rice, is the most valued, it has the longest grains and delicious taste. The national speci alty is chapati - thin pancakes made of special wholemeal flour, fried on a plate or a dry frying pan, served with every meal. Chatneje are popular - they are sweet and sour sauces made of fruit, less often vegetables.
Indian cuisine - a meal is sacred time
Indians eat in peace, savoring every bite so that the body can absorb all the nutrients, according to the proverb "Your food is your medicine". At the table, they only talk about cheerful topics. A traditional meal consists of several dishes,arranged in bowls on the table. Cutlery is not served, because the "Indian" style is most often eaten with the fingers of the right hand. Sometimes bread serves as a fork. You tear off a small piece of chapati and scoop up some food that cannot be picked up with your fingers. This method of consumption allows you to enjoy the food with almost all senses: sight, touch, smell and taste. Tea is served with meals with the addition of cardamom, bergamot or jasmine petals. Indians drink it with lots of milk and sugar. Iced teas with fruit and milk with cardamom served in a glass are also popular.
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