Indian cuisine V2


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  • Poha, a popular breakfast dish in Maharashtra
  • Pesarattu, a popular Andhra dish, served with kobbaripachadi (chutney made using coconut)
  • Karnataka food served on a plantain leaf
  • Spicy fish from Kerala
  • Virundhu - ‘Sappadu’ served on a Banana leaf.
  • Indian cuisine V2

    1. 1. Indian Cuisine PRESENTED BY: GROUP 4
    2. 2. India Facts
    3. 3. Flag of India Designed as a symbol of “freedom.” The Indian national flag is a horizontal tricolor in equal proportion of deep saffron on the top, white in the middle and dark green at the bottom. The ratio of the width to the length of the flag is 2:3.  At the center of the white band, is a wheel in navy blue color that indicates the Dharma Chakra (the wheel of law). The wheel has 24 spokes.
    4. 4. Brief Information of India
    5. 5. Capital New Delhi Area 32,87,263 Area wide in the world 7th Location extends between latitudes 8o4'N and 37o6'N. It is a country of the east with its landmass lying between longitudes 68o7'E and 97o25'E. Stretch Neighbouring Countries Physical Feature Climate 3,214 Kilometers from north to south 2,933 Kilometers from east to west West: Pakistan and Afghanistan. East: Bangladesh and Myanmar. Northern boundary: Sinkiang province of China, Tibet, Nepal and Bhutan. Separated from Sri Lanka by a narrow channel of sea formed by the Palk Strait and Gulf of Mannar The mainland consists of four regions: The great mountain zone, The Indo-Gangetic plain, The desert region and The Southern Peninsula Winter (January and February), Summer (March to May), Monsoon (rainy) season (June to September), Post-monsoon period (October to December).
    6. 6. Introduction to Indian Cuisine
    7. 7. Introduction Indian food encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
    8. 8. Staple Foods of India
    9. 9. Pearl Millet is the most widely grown type of millet.  It has been grown in Africa and the Indian subcontinent since prehistoric times. In India, there are the largest producer. Common Names in India:  Bajri in Rajasthani, Gujarati and Marathi)     Sajje in Kannada) Kambu in Tamil) Bajra in Hindi, Urdu and Punjabi) sajjalu in Telugu) and ("Kambam" in Malayalam)  ba:jra:" in Bengali).
    10. 10. Rice India is one of the world's largest producers of white rice and brown rice, accounting for 20% of all world rice production. Rice is India's preeminent crop, and is the staple food of the people of the eastern and southern parts of the country. Rice is one of the chief grains of India. Rice can be cultivated by different methods based on the type of region. But in India, the traditional methods are still in use for harvesting rice. There are many varieties of rice but the most popular is the Basmati Rice.
    11. 11. Lentils Lentils (Daals) and Beans are a huge part of the Indian diet. Most meals include them and recipes for how to cook them abound. Daals also have high levels of important minerals like manganese, phosphorous, pottasium, iron and copper. They are high in folates and the Bvitamins like Thiamin. These are the kinds of lentils and beans. Saabut Moong Daal (Whole Yellow Lentil) Chana Daal (Split Bengal Gram/ Large Split Yellow Lentils) Toor/ Tuvar or Arhar Daal (Split Yellow Pigeon Peas) Saabut Masoor Daal (Whole Red Lentils)
    12. 12. Pulses India is the largest producer and consumer of pulses in the world. India produces a quarter of the world’s pulses, accounting for one third of the total acreage under pulses. Indians consume 30 per cent of the world’s pulses, but domestic production of pulses has not kept pace with population growth. These are the kinds of pulses: Kabuli Chana (White Chickpeas) Matar (Pea)
    13. 13. Indian Cuisine Cooking Methods
    14. 14. Cooking Methods (Part 1) Bhuno ( Dum ( ) - It is a combination of sautéing, stir frying and stewing. ) - literally means steam. It is a method of cooking food on very low flame, with the help of steam entrapped in a sealed containers. Baghar ( ) - his is basically a process by which the aroma and flavour of spices and herbs is imbided in the oil which, when mixed with the dish makes it delicious. Balchao (Pickling) ( ) - a Goan specialty, influenced by the Portuguese, where vegetables like eggplant or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating. Zammin doz ( ) - this is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. Dhuanaar (Smoke Seasoning) ( ) - This is a quick smoke procedure used to flavour a meat dish, dals or even raita or salad.
    15. 15. Cooking Methods (Part 2) Tawa Cooking ( ) - It is used when very high temperatures are needed and is mostly used for Indian unleavened breads called chappati or rotis. It is also used for cooking some unique dishes which require fast cooking with the outer rim is used to keep the dish warm. Handi cooking - Handi means an earthen pot in which cooking of curries takes place on slow fire. Comes in different shapes and size but main feature remains the same to all that is a thick bottom that ensures that food does not stick to the bottom. It is well known fact that the food cooked on slow fire preserves the natural characteristics- aroma. Talna (Frying) ( ) - It is the process of cooking food by immersing it in the dip pan of hot oil. It is also know as frying. It could be shallow fried also. Ubalna (Boiling) ( ) - This is to cook ingredients in liquid with the liquid kept at boiling point 100 degree centigrade so that the surface of the water bubbles and turns over continually. Galavat ( ) - It refers to the use of softening agents like raw papaya paste (papain), pineapple, kachari etc. to tenderize the meat.
    16. 16. Cooking Methods (Part 3) Loab / Rogan ( ) - It refers to the final stage of cooking when the oil used during cooking, rises to the surface, giving the dish a finished appearance. This happens when slow cooking of gravy dishes is involved. Gunana/Guthna (Kneading) ( ) - This is a process by which a flour or a mixture of flours and other ingredients are combined to form a dough. Fetna (Beating) ( ) - This is a process by which the consistency, appearance or colour of a mixture or a substance is modified by a sharp stroking movement. Baste - To moisten meat at intervals with a liquid as melted butter, fat, or pan drippings especially during cooking especially used in grilling and roasting and other meat preparations where the meat is over heat for extended periods of time, basting can flavor the meat and keep it moist. Bind - This is to press moistened flour or other ingredients into a sticky ball using the fingers e.g. stuffing samosa etc.
    17. 17. Indian Herbs and Spices
    18. 18. Herbs & Spices Here are the list of herbs and spices: Adrak / Sonth (Ginger) Ajwaain (Carom Seeds / Thyme) Chakra Phool / Chakri Phool (Star Anise) Daalchini (Cinnamon) Elaichi (Chhoti) (Green Cardamom) Elaichi (Moti) (Brown Cardamom)
    19. 19. Herbs and Spices (Part 2) Tej patta / Tamaalpatra (Bay leaf) Laung (Clove) Hing (Asafoetida) Jaiphal (Nutmeg) Javitri (Mace) Jeera (Cumin) Raai (Mustard seeds (small) Sarson (Mustard seeds (big)
    20. 20. Indian Sauces
    21. 21. Sauces There are two kinds of sauce: Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chili powder. Thumbuli is a type of spicy gravy eaten in the Indian state of Karnataka. Thumbuli, being a curd based cuisine, is consumed with hot rice along with hot sambar usually.
    22. 22. Cooking Utensils of India
    23. 23. Belan Other name: Rolling pin, Belni, LATANA Description: Belan is a long cylindrical attachment used to roll chapattis and parathas. Made of wood or plastic, it is referred to as the soul of 'chakla' – a dough-kneading plate, which is a flat platform either made of wood or marble.
    24. 24. Idhi Other Names: Idli Thattu. Description: It is a high quality stainless steel container which makes cooking idlis really easy. These idli cookers are available in 2 sizes. It is a must for cooking any South Indian dish. The idli cooker comes with a plain bottom or a copper bottom.
    25. 25. Tandoor Other Names: Clay oven, Tandur, Taftoons. Description: A tandoor is a cylindrical clay oven used in India and other parts of Southeast Asia in which food is cooked over charcoal or wood. The word tandoor comes from the Hindi words tandūr and tannūr. Traditionally used for baking bread, it is also used for cooking tandoori chicken and bread varieties like tandoori roti and naan.
    26. 26. Tawas Other Name: Griddle, Tawali, Dosa Kallu. Description: Usually made of thick iron or aluminum, tawas are a slightly concave cooking appliance. Today tawas are used for cooking everything from chapattis, parathas, dosas, omlettes to pancakes.
    27. 27. Thali Other Names: Plate, Thala, Thattu, Taat. Description: thali is an individual serving plate with straight rims made of stainless steel, aluminum or brass. Thalis have remarkably progressed from banana leaf to metal since the ages of our ancestors. The vegetarian and non-vegetarian range of thalis served at Indian restaurants is inspired by this unique kitchen appliance. It can also be used as a lid to cover a vessel.
    28. 28. Regional Cuisines of India
    29. 29. Punjabi Cuisine Punjab is a northern state of India and is very popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. Punjabi dishes is simple, healthy and yet has its own fascination. The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India.
    30. 30. Bengali Cuisine Bengali cooking is famous for sweets made from cottage cheese. Sandesh, Rosogolla, chanar payesh are few of the very popular recipes. Mishti Doi (sweetened curd) and Patali gur confectionery (date palm jaggery) are mouth watering. Every district in Bengal has a special sweet recipe of its own . Langcha and Mihidana Sitabhog of Bardhaman, Sharbhaja of Krishnanagar, Chanabora of Murshidabad and so on. Luchi, Bengali Fish Curry, Cholar Dal and Aloo Posto to Gurer Payesh and Chum Chum are any food lovers first choice.
    31. 31. Rajasthani Cuisine The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouthwatering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
    32. 32. Goan Cuisine Fish and rice are the staple Goan food and the main occupation is tourism – over a million people visit the beaches of Goa each year. Goa combines old Portuguese architecture, and a distinct Portuguese flavour to the lifestyle, with a history that abounds with Indian mythology. Christmas, New Year, the Mardi Gras-like carnival, the Holi (Shimgo) parades, all add to the year round festivities.
    33. 33. Gujarati Cuisine Gujarati cuisine has special place all over India. Gujarati cooking consists of dal, bhaat( rice), vegetables, chapatis, kachumbar( mixed vegetables salad), papad and curd. Gujarati food is nourishing and balanced. Snacks like dhokla, khandvi, sweets like basundi are famous for its taste.
    34. 34. Maharashtrian Cuisine Maharashtrian or Marathi food consist large variety of vegetables, fish and coconuts. Maharashatrian food is rich in ginger, garlic and lots of spices. Tomatoes, brinjals and other vegetables stuffed with masala fillings and cooked in oil till soft are very popular in Maharashtra. Cooking is mainly done in groundnut oil but it is made sure that the oil is minimum. Bharwan Baingan, Kohlapuri Rassa, Puran Poli, Aamti, Bombay Chiwda are some of the popular recipes.
    35. 35. Andhra Pradesh Cuisine Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine (also known as Nizami cuisine. The food is rich in spices, for which it is popular among south Indian cuisine. Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups or broths. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state.
    36. 36. Karnataka Cuisine Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood.
    37. 37. Keral Cuisine Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food.
    38. 38. Tamil Nadu Cuisine Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. A meal (called Saapadu)consists of rice with other typical Tamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray - plate with a selection of different dishes in small bowls. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word "curry" is derived from the Tamil kari, meaning something similar to "sauce".
    39. 39. The End THANK YOU FOR LISTENING. 