Northern food species is characterized by intricately combined flavors, fine spices keukenwerkblad

Indian food and cuisine. In India it is thought that cooking is a divine art. March cuisine forms an interesting area or really very many areas. India is a vast country and the food habits of the region vary enormously. Indian cuisine is governed by different religions and a large extra population. India is home to more than a billion people.
Of the food culture is thousands of years old. Recipes are passed from generation to generation orally to. Vegetarian dishes range is very versatile because of religious reasons, a large part of the Indians do not eat meat or fish. India has a lot of Hindus and budhia who follow vegan diet. It is estimated that 20-40% of the Indian population is fully in line with plant diet. Only about 30% of the population regularly eat meat. The cow is a sacred animal of the Hindus and pork else just to eat.
Northern food species is characterized by intricately combined flavors, fine spices keukenwerkblad and fragrant aromas. The north of the province of Punjab, the most famous delicacies of Tandoori oven-baked dishes and Meaty padam. Sheep and goat meat are favored. They are accompanied by different kinds of bread and eaten with spicy curry sauces, but does not really rice. European in Indian restaurants are usually offered in the northern Indian food. South India is home to many Hindus, so there eat more vegetarian food. It is also considered keukenwerkblad a fierceness of the flavors, which are obtained using a lot of chili, black pepper and garlic. In the south, the food is often offered keukenwerkblad palm leaf off. In rare spices used in food cultures, keukenwerkblad so diverse and sophisticated than Indian food. In the Indian kitchen is used more than a hundred different seasoning. Food preparation is often initiated by heating the spices in vegetable oil, spices, so the flavors open properly. Only then added to the other ingredients. In addition to oil is also used for ghee, or clarified butter. Food is made mostly of vegetables, spices, rice, seafood, fish, chicken and lamb. In addition to these are also used in many dairy products, wheat, onions, lentils and beans. Dairy products are processed to their poor shelf life of fermented milk products. keukenwerkblad Banquets options is always more than the usual everyday meal. The food is not offered as separate species, but all the food dishes at the same time highlights to form a coherent whole. Foods are set in the middle of the table, where everyone chooses what he wants. India food is eaten with the fingers or bread often help. Families still often eaten while sitting on the floor, with your right hand, the left hand is considered unclean. A piece of bread to drive the fork position. Food is offered to low bowls that are laid thalille keukenwerkblad of bronze, copper, or a stainless steel tray. The tables are often served with rice, naan bread, chapatileipää, a variety of pickles, chutney and raita sauce. Essential ingredients for an Indian food culture is characterized by abundant use of vegetables and pulses. Yogurt is used for a wide range of both cold and warm dishes. Rice Beans and especially lenses whole grain flour Vegetable oils, such as peanut (Northern and Western India), coconut (South India), mustard seed (eastern India), soya and sunflower oil in recent years has gained in popularity . Ghee or clarified butter spices: chili pepper, black mustard seed, cumin, turmeric, keukenwerkblad saffron, asafoetida, ginger, coriander, cinnamon, garlic, cloves, jeera or cumin spice mixes are garam masala and a variety of curries Indian keukenwerkblad bread culture is a very important part of Indian cuisine. Naan bread to India on a large number of different kinds of bread. In general, the loaves are low, or non-raised creppes-style pancakes. Nan bread made from yoghurt and raised with yeast. Traditionally baked nan Tandori, which is a barrel-shaped clay oven. Chapati and paratha are thin unleavened bread, which is baked in a pan of brown mottled. Tandooribroileri keukenwerkblad is particularly good to me, so I: 1 piece chicken breast, cut parts. The first marinade: 1-2 tablespoons of lemon juice with a little salt S econd marinade: 1 cup thick natural yogurt 2 tbsp tandoori masala spice mix in grated 2 cloves garlic, pressed or about two cents a piece of ginger, finely grated 1 small fresh green chili cut into very thin 1 tsp coriander
1 teaspoon chili powder (or to your taste, can also be replaced with red bell pepper) 3/4 teaspoon ground cumin 1 to 1 tsp salt (red food coloring) Cut each of the chicken coming back to a few pretty deep cut, so that the marinade can penetrate the meat inside. Stir in the lemon juice and salt and rub the mixture over the chicken and the slits. Let marinate for five to ten meters