|
The Hindu influence on Indian Cuisine
|
|
The word Hindu originally meant people living on the banks of the river
Sindhu. The roots of Hindu system is in Philosophy which are outlined in the Vedas. The
Vedas are called Shruti or understanding of life and the cosmos and
exploring their wonder. Such ideas led to the Samkhya system of philosophy, which is
astik (Theist), rational and systematic in its approach. This
lead to a system which has given the world the number system with the concept of zero and
infinity, Sanskrit which is a scientific human language, the idea that everything is
energy or Ohm and a philosophy that explores living powerfully by using philosophy as a
tool, to harness the energy within us and in the cosmos.
picture courtesy -
Govt. of India tourism dept |
|
Indian food may also be classified by
religion.
In Hinduism food is considered as
God (Brahman) and said to be a part of Brahman as it nourishes the entire physical, mental
and emotional aspects of a human being. It is considered as a gift from God and should be
treated respectfully. In Vedas food is acknowledged with the rudiments of the earth. The
Prasna Upanishad identifies food with the Lord of Creation. According to Manu, “Food
that is always worshipped gives strength and manly vigor but eaten irreverently, it
destroys them both.” Food should be eaten in religious attitude for the purpose
survival and giving strength to the body to practice self control and austerities, but not
for the sake of pleasure. This is the concept behind Hindu Food.
The Hindus (who historically ate meat) were
influenced by ideals of non-violence and thus better Karmas gave up meat to devise the
most tasty vegetarian cuisine in the world. For protein, they began to rely on a wide
range of legumes, boosted up by proteins in grains served with perfectly cooked countless
vegetable recipes and dairy products, and spiced to perfection. They achieved a
wholesome, varied and tasty diet that defines most of Indian cuisine.
Many Hindus although continued to eat meat
although they gave up beef as the cattle was more valuable for milk and use in farms. It
was also determined by the Hindu society that the Brahmins/the priestly class and members
of the merchant caste may observe strict vegetarian rules, but members of other castes
could eat meat.
Annapuna is the Hindu Goddess of
food and nourishment. She is the reincarnation of Parvati and gives her Shakti (energy) to
all. When providing food Hindus take on the personification of Annapurna cooking food
with a spirit of holiness, love and divine energy.
Ayurveda - The
Science of Life from India , Ayurvedic Nutrition
, Ayurvedic Wellbeing
, Benefits of Bindi
Beauty Products , Cooking with the
Asian System of Tastes , Eating Rituals in
Ayurvedic Philosophy , Indian
Seasonal-Cooking Philosophy , Individual Body
Type Nutrition , Taste Chart . Emperor
Ashoka's Influence on Indian Cuisine
Gift Giving Traditions
Shop here for Mithai-Traditional Sweets
Dry
Fruit in Traditional Red Saffron Box - With Card ,
Festival
Ladoo in Traditional Red Saffron Box - 16 Ladoos with Card ,
Bengali
Assorted Sweets - 2nd Day Shipping Recommended ,
Special
Boondi Ladoo and Kaju Katli Combo with Card ,
Kaju
(Cashew) Katli in Gold Box - 1&1/4 lb. with Card ,
Kaju
(Cashew) Katli with Red Ribbon- 1.5 lb with Card ,
Assorted
Indian Sweets - 1.5 lb with Card ,
Kesar
Pista Badam Burfi Peda (Saffron Pistachio Almond) 15 Pieces with Card , Motichoor
& Boondi Ladoo Combo - 15 Pieces with Card ,
Badam
(Almond) Katli - 1.5 lb with Card ,
Kaju
(Cashew) Katli - 1.5 lb with Card ,
Pista
(Pistachio) Katli - 1.5 lb with Card ,
Besan
Ladoo - 1 lb with Card ,
Motichoor
Boondi Ladoo- 15 Ladoos ,
Gulab
Jamun - 75 Pieces for Parties / Events ,
Khoya
Burfi Badam (Almond Milk Fudge) - 2 lb box ,
Motichoor
& Boondi Ladoo Combo - 15 pieces with Card ,
Motichoor
Ladoo - 15 Pieces with Card ,
Motichoor
Ladoo - 30 Pieces with Card ,
Habshi
Halwa - 15 Pieces with Card ,
Madhura
Peda - 1 lb with Card , Khoya
Burfi-Pista - 2 lb with Card ,
Anjali
Mother's Day Mithai - special Kalakand decorated with hearts , Red
Mother's Day Mithai Box - filled with 1.5 lb Cahew Katli ,
Mother's
Day Rose Box with Mithai - filled with 1.5 lb Cashew Katli and garnished with rose petals ,
Diwali
Dry Fruit in Traditional Red Saffron Box - with Ganpati card ,
Assorted
Sweets in a royal, rigid Paisley Box ,
Kaju
(Cashew) Katli in Gold Box - 1 & 1/4 lb. with Ganpati Card and Ribbon- Our Most
Popular Item ,
Diwali
Ladoo in Traditional Red Saffron Box - 16 Ladoos with Ganpati card ,
Assorted
Sweets in a royal, rigid Paisley Box .
Diwali
Recipes or Festival Recipes
Kheer:
Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 1/4 tsp cumin
seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.
For Garnishing:6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little
ghee.
Method:
Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp
sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add
milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15
minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for
5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the
milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add
to the milk and serve.
------------------------------------------------
Motichoor Laddu:
Ingredients:
3 cups gram flour, 2 cups water, 4 cups sugar, 3 tbsp rice flour, oil for frying.
Method:
Mix gram flour and water to a smooth thick batter.Put water in a large bowl and keep it
handy.Heat oil in a kadai and line it with a strainer that fits in neatly. Using a slotted
spoon, gently tap the gram flour batter through the holes into the oil.When done, lift out
the strainer with the fried boondi and drop on paper towels to drain out the excess
oil.Quickly dip the boondis in the bowl full of water kept ready and remove.Wipe dry the
strainer before tapping the next batch.When all the boondis are ready, bring water and
sugar to a boil to obtain syrup of soft ball consistency.Take 3 tbsp of the syrup, heat it
in a thick bottomed pan till frothy.Add the boondis and stir the mixture till it begins to
leave the sides of the pan.While still warm, shape a little of the mixture into a
laddu.Coat the hands with rice flour or cornflour for easier handling.Makes about 20
laddus.Store in an airtight jar.
------------------------------------------------
Badam Ka Seera:
Ingredients:
1 1/2 cup almonds (soaked overnight), 3 cups hot milk, 250 gm ghee, 1/2 to 1/3 cup sugar.
Method
Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan.Add paste and
cook on first high then slow flame, stirring continuosly.After a while it should turn a
light brown and aromatic. Carefully pour hot milk and stir.Use a long-handled spatula as
the mixture tends to splatter.When thickens, add the sugar and cook, stirring continously
and gently till ghee begins to separate.Decorate with chopped nuts and serve hot .
------------------------------------------------
Besan Halwa
Ingredients
gram flour 1 cup
milk 1 cup
sugar 3/4 cup
ghee 1/2 cup
cardamom powder 1 tsp
almonds 1 tbsp (finely sliced)
pistachios 1 tbsp (finely sliced)
Method:
Heat ghee and fry the gram flour until until the flour turns golden brown in color and a
beautiful smell comes from it.
Add cardamom powder, milk, sugar and keep stirring until the mixture turns thick.
Serve it hot, decorated with nuts.
------------------------------------------------
Motichur Laddoo
Ingredients
Boondi batter
Bengal gram flour 1 1/2 cup (besan)
semolina 1 1/2 tbsp (rawa)
Sugar syrup
sugar 1 1/4 cup
milk 1 tbsp
saffron few drops (food color)
saffron strands
almonds 2 tbsp (chopped)
pistachios 2 tbsp (chopped)
cardamom powder 1 tsp (elaichi)
rose water 2 tsp
Ghee/butter for deep frying
Edible silver sheets, for garnishing (optional)
Method:
Sugar syrup
Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring
continuously till the sugar dissolves.
Add the saffron food colour to the syrup and make a syrup of one string consistency and
keep warm.
Boondi
Combine the gram flour, semolina and 3/4 cup of water and mix well to make a smooth
batter.
Heat ghee or butter in a kadhai.
When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little
boondi batter at a time using a ladle over the perforated spoon.
Spread the batter with the back of a spoon so that the boondi falls into the ghee.
Fry the boondis over a high flame to a light golden color, taking care to ensure that they
are not very crisp.
Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup
well.
Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter
through it.
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup
immediately after frying.
Allow the mixture to cool completely.
Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered
cardamom, rose water and mix well.
Shape the mixture to make laddoos and garnish with silver sheets (optional).
------------------------------------------------
Kaju Katli
Ingredients
cashew nuts 3/4 cup
sugar 3/4 cup
Milk 2 tbsp
Ghee 2 tsp
vanilla essence 1 tbsp
water 1 cup (boiling)
silver leaf 2 sheets
Method:
Soak the cashew nuts in boiling water for 1 hour.
Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth
paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring
constantly until the mixture becomes thick.
Then, add vanilla essence and mix thoroughly.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the
top.
Let it cool. After it is cooled, cut into diamond shaped pieces.
------------------------------------------------
Shop Indian, The largest online Indian food and Indian grocery
store. This online Indian grocery store and Indian food store carries Indian spices,
Indian curry, Indian groceries, Indian cuisine and other Indian food online. Also find
Indian recipes, Indian cooking instructions, Indian utensils, Indian foods, Indian spices
online, Indian tea, dals, lentils, beans and Indian curry. Buy Indian foods online, indian
spice, indian grocery online, indian recipe, indian spice online, indian groceries online,
indian recipe online, indian snacks, indian ready to eat, indian food shopping, buy indian
groceries online, indian food website. Find vegetarian indian food, south indian food,
best indian food, indians food, indian food cooking, indian food recipe
Click here for subscribing Culinary Journeys
Indian Cook Books and their
Reviews
This work is
dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
BACK TO INDIAN FOOD BLOG
|
|
