Indian cuisine is very rich in its recipes. Particular attention is paid to spices – curry, garlic and hot pepper. Perhaps Indian dishes sharper even than the Japanese national dishes.
Everyone knows that in India there are several divisions into castes and religions. This is what influenced the choice of foodstuffs for cooking dishes. Hinduism and Islam prohibit taking the meat of cattle, because in India the cow – a sacred animal.
Therefore, in some areas, most Indians are vegetarians, and others often use fatty pork. Hindus replace the beef to different plant foods rich in protein, fiber and carbohydrates – cereals, legumes, vegetables.
No meal in India is complete without flapjacks made of wholemeal flour, as well as a variety of hot sauces. Almost every family has its own old recipes of curry, but unchanged are following components: red and black pepper, ginger, turmeric, fennel, nutmeg, mint, saffron, cinnamon, cloves, cardamom, paprika, mustard, onions, tomatoes and garlic. Since Indian dishes are very sharp on the table is always a jug with clean, cold water.
In Indian cuisine also are frequently used fruits – apples, apricots, plums, melons, watermelons, as well as dried fruits, on the basis of which are prepared hot sauces. As for drinks, then in India is popular hot tea, grown on plantations in India, with goat milk.
Curry with pork and mushrooms.
500 grams of pork fry in vegetable oil until cooked. On low heat cook the sauce of chicken or vegetable broth with the addition of the following spices: ginger, chilli, coriander, ground almonds, garlic, onion, salt to taste. Simmer, stirring constantly for 10 minutes, then add the mushrooms and tomatoes. Then put the meat into a pan with the sauce and simmer for 10 minutes. On a side dish can be boiled rice with the addition of a dry curry and boiled green beans or asparagus.