Indian Food and Culture

Hello everyone..... Good Morning..... Another new day..... Today we'll know about my country India and its foods. 

India - Officially known as Republic of India also known as Bharat or Hindustan. A country of vast culture and colors. India is one of the South East Asian countries. It is second highest populated country in the world and seventh largest country by land area. India is surrounded 3 sides by Arabian Sea, Indian Ocean and Bay of Bengal and Crowned by Himalayas.

India is a country of multiple states and religion. There are multiple religions in India like Hinduism, Sikhism, Christianity, Jainism, Buddhism and Islam. Every religion has different culture and different food. There are 28 states and 8 Union Territories in India named as - 

Sno.    States                   Capital

1 Andhra Pradesh   Hyderbad

2 Arunachal Pradesh     Itanagar

3 Assam                  Dispur

4 Bihar                  Patna

5 Chhattisgarh         Raipur

6 Goa                          Panaji

7 Gujarat                  Gandhinagar

8 Haryana                 Chandigarh

9 Himachal Pradesh Shimla

10 Jharkhand          Ranchi

11 Karnataka          Bengaluru

12 Kerala                  Thiruvananthapuram

13 Madhya Pradesh Bhopal

14 Maharashtra         Mumbai

15 Manipur                 Imphal

16 Meghalaya          Shillong

17 Mizoram                 Aizwal

18 Nagaland                  Kohima

19 Odisha                      Bhubaneshwar

20 Punjab                      Chandigarh

21 Rajasthan               Jaipur

22 Sikkim                      Gangtok

23 Tamil Nadu              Chennai

24 Telangana              Hyderbad

25 Tripura                      Agartala

26 Uttar Pradesh         Lucknow

27 Uttarakhand          Dehradun

28 West Bengal          Kolkatta

Union Territories                                                 Capital

1 Andaman and Nicobar Islands                        Port Blair

2 Chandigarh                                                                Chandigarh

3 Dadra and Nagar Haveli and Daman and Diu

4 The Government of NCT of Delhi                         Delhi

5 Jammu and Kashmir                                                Srinagar in Summer and Jammu in Winter

6 Ladakh                                                                  Leh

7 Lakshadweep                                                        Kavaratti

8 Puducherry                                                          Puducherry

Indian Food - 

Every state and union territory have different culture and vast range of food. Food, an integral part of our life. Click on the state or capital name to get a break down of Indian Cuisine in the top 5 Veg and Non-Veg food of every state.

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Pachadi

Pachadi 

Pavakka Pachadi, a heavenly Karela sabzi which is made with curd. Serve it alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a scrumptious regular feast. 

Pavakka Pachadi which is likewise called as Unpleasant Gourd Pachadi is a simple ameliorating side dish from Kerala cooking. It's made with severe gourd, coconut and curd as primary fixings. It tastes extraordinary with rice. The underlying prep, sauteing and curd helps in diminishing the bitterness generally, making the pachadi truly delectable. 

Serve Pavakka Pachadi alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a delightful ordinary supper.

Check complete Andhra cuisine.

Prep in          Cooks in               Total time          Serves

10 mins           20 mins                  30 mins                 04 

Ingredients

3 Karela (Bitter Gourd/ Pavakkai)

1 Onion , chopped

1 cup Curd (Dahi / Yogurt) , or buttermilk

pinch Turmeric powder (Haldi) , to reduce bitter from bitter gourd

Salt as per taste

For Grinding

1/4 cup Fresh coconut , grated

1/2 teaspoon Mustard seeds

2 Green Chilli

For the seasoning

2 teaspoon Coconut Oil

1 teaspoon Mustard seeds

1 Dry Red Chilli

Curry leaves , few 

Preparation - Pavakka Pachadi Recepie - Bitter Gourd Pachadi

To start making the Pavakka Pachadi Recepie, first wash the bitter gourd, cut it the long way and eliminate all seeds. Cleave it to little pieces. 

Add 1 teaspoon of salt and a touch of turmeric powder to bitter gourd cuts and blend well. Save it aside for 30 to 40 minutes. Unpleasant Gourd would have left some water. Dispose of it. Again sprinkle little water, blend and crush the severe gourd cuts with your hand. This assists with diminishing the bitterness of severe gourd. 

Warmth oil in a heavy bottom container, add chopped bitter gourd and saute. Keep sauteing in low medium fire. 

At the point when the unpleasant gourd is 75% done, add hacked onions and saute . 

In the interim, set up the masala. Pound coconut, mustard, green chilies and salt to a smooth water adding little water. 

At the point when the bittergourd and onions are done, add the ground glue to the simmered veggies, add curd or buttermilk . Give a blend and permit it to tenderly bubble on a low medium fire. Switch off. 

The subsequent stage is to set up the treating. Warmth oil in a tadka skillet, add mustard seeds, when it splutters, add red chilies, curry leaves and pour it over the pachadi. 

Pavakka Pachadi is fit to be enjoyed! 

Serve Pavakka Pachadi alongside Keerai Sambar, Steamed Rice and Crude Banana Thoran for a delightful regular dinner.

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Pappu Charu

Pappu chaaru 

Andhra Style Pappu Charu Recepie is a fragrant and fiery Lentil Soup like side from Andhra Pradesh. Pappu implies Lentils and Chaaru implies Curry and this dish is consistently a piece of an Andhra thali feast. A basic arrangement there are numerous variations to make this with each home having their own technique. An ideal mix of fiery, tart dal, it tastes brilliant when presented with Steamed Rice, and ghee singed curd chilies as an afterthought. 

Prep in          Cooks in               Total time          Serves

15 mins           30 mins                  45 mins                 04 

Ingredients

1 cup Arhar dal (Split Toor Dal)

3 Green Chillies , or red dry chillies

10 cloves Garlic

1 Tomato , chopped

1 Onion , chopped

2 tablespoons Tamarind Paste

1/2 teaspoon Turmeric powder (Haldi)

Salt as per taste

For Tempering

2 tablespoons Ghee

6 Curry leaves

1 teaspoons Mustard seeds

1 pinch Asafoetida (hing) 

Preparation - Andhra Style Pappu Charu Recepie (Lentil Soup Style Curry)

To start making the Andhra Style Pappu Chaaru, first wash the dal altogether and splash it for 15 to 20 minutes. 

Add the dal, slashed tomatoes, cleaved onion, green chilies, 6 squashed garlic cloves, turmeric powder and 2 cups of water into a pressing factor cooker. 

Spot the pressing factor cooker on a high warmth and permit it to cook. At the point when you several whistles, turn the warmth to low and keep on cooking for a couple more whistles. The dal ought to be cooked alright to be crushed without any problem. After 4-5 whistles in all, turn the warmth off and permit the strain to deliver normally. 

At the point when you can lift the weight effectively and open the top of the pressing factor cooker, crush the cooked dal well utilizing a vegetable masher. 

Add tamarind mash, salt and the excess squashed garlic to this and 1 cup water and bubble it again till the crude tamarind smell disappears and the dal thickens. 

Taste the dal and change salt and tamarind levels if necessary. The chaaru ought to be tart, fiery and garlicy. 

For hardening, place a tadka scoop on the warmth. Add some ghee and warm it up. Add the mustard seeds and permit them to pop. 

Then, add asafoetida and curry leaves and permit them to splutter and fresh up. Pour the hardening over the chaaru and present with Steamed Rice and a bit of ghee.

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Kaaram Petti Koora/Koora Podi/Nalla Karam Podi

Karam Petti aka Nalla Karam Podi 

Dry spiced powder made with urad dal, coriander seeds, curry leaves and the sky is the limit from there. 

Andhra food is notable for its zest powders and backups and Andhra Style Nalla Karam Podi Recepie is one of them. This podi Recepie is a dry powder made with dark urad dal and coriander seeds as its fundamental fixings. This extraordinary tasting dry podi Recepies proves to be useful with the greater part of the South Indian breakfast Recepies, when there are less side dishes and when you are in race to begin a bustling day. Nalla Karam podi likewise can be incorporated with the South Indian feast plate for a backup. 

Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam, Ragi Idli and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam Recepie (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).

Prep in          Cooks in               Total time          Serves

10 mins           20 mins                  30 mins                 10 

Ingredients

1 cup Coriander (Dhania) Seeds

3 tablespoons Black Urad Dal (Whole)

3 tablespoons Roasted Gram Dal (Pottukadalai)

20 Dry Red Chilies

Curry leaves , few sprigs

18 grams Tamarind , (small lemon sized)

6 cloves Garlic , chopped

2 teaspoon Sunflower Oil or any edible oil

Salt as per taste 

Preparation - Andhra Style Nalla Karam Podi Recepie 

To start making Andhra Style Nalla Karam Podi Recepie, prepare with all the fixings. Warmth a little oil in a kadai. When the oil is hot, on a medium fire, fry coriander seeds on a low medium fire until fresh and smells divine. It requires about a moment or two. 

Remove the coriander seeds from the kadai and put them on a plate to chill. 

In a similar kadai, broil Pottukadalai (Senagalu) and dark urad dal. Fry until brilliant earthy colored. Eliminate them on the plate alongside coriander seeds. 

Then, in a similar kadai, dry dish chilies, curry leaves and tamarind till the dampness from tamarind is diminished a piece. Cause sure not to consume chilies or curry leaves, saute till they fresh up. 

When they are dry simmered, take them off on another plate to cool. 

In the wake of turning off the warmth, include the garlic and saute briefly and leave in kadai briefly. 

Blend everything and permit to rest for a couple of moments until the fixings are cooled to room temperature. 

Move all the fixings to a blender container and pound to a fine powder. 

Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam Recepie, Ragi Idli Recepie and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).

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