| Vegetarianism is regarded as the first step leading to | | | | vegetarian preparation from India: |
| humanitarianism. Hindu priests living even before | | | | Name of the dish |
| Mahavira and Buddha gave up meat and was of the | | | | Peas in Onion |
| opinion that life is sacred. Indian cuisine gained popularity | | | | Time for preparation- |
| during the period of the Mughals when different kinds | | | | 10 minutes |
| of dishes gained popularity. | | | | Time for cooking- |
| If we take Indian cuisine from the traditional point of | | | | 30 minutes |
| view, cooking techniques are handed down to the | | | | Servings- |
| daughters from their mothers. However, a male chef is | | | | 4 |
| not uncommon these days. | | | | It may be mentioned here that do piazza implies that |
| A meal served in any Indian home is a harmonious | | | | the amount of onion that will be used is twice that of |
| presentation of yoghurt and spices. In fact, the spices | | | | the main ingredient. However, the amount may vary |
| as well as the herbs used have carminative as well as | | | | depending on the taste desired. |
| digestive property. | | | | Ingredients required |
| It is believed that the best way to a man's heart is | | | | Ghee- ½ cup |
| through his stomach. Just as India has a host of | | | | 1 onion (large) chopped finely |
| non-vegetarian dishes to boast about, the country's | | | | 225 grams of green peas |
| genius is also manifested in vegetarian cookery. | | | | Green chillies-2 (chopped) |
| Cuisine in different parts of India | | | | Tomatoes-4(made into 4 pieces) |
| North India | | | | Button onions-450 grams |
| Punjab and the adjoining area may be referred to as | | | | Ginger-2 teaspoons, sliced |
| the "Wheat Zone". Since wheat is mainly predominant | | | | Yoghurt-150ml |
| in this area, meal mainly comprises wheat as the main | | | | Warm water-300 ml |
| ingredient. Rice takes a backseat in this area. Tandoori | | | | Spices |
| as well as Mughlai techniques are applied in this region. | | | | Cloves-2 |
| South India | | | | Bay leaves-2 |
| In this region, rice is prepared in various forms. Food is | | | | Cardamom-1 |
| not as greasy as in North India and is hotter. Coconut | | | | Peppercorns-6 |
| plays an important role in South Indian dishes. Yoghurt | | | | Cumin seeds-1/2 teaspoon |
| is also widely used in this area. | | | | Toppings- |
| Western India | | | | Garam masala- 1 tablespoon |
| This region specializes in Maharashtrian as well as | | | | Chopped capsicum-1 |
| Gujarati dishes. Typical meal of this area starts with a | | | | Process- |
| sweet dish followed by vegetables and pulse dishes. | | | | Ghee is heated in a saucepan and the onions are fried |
| At the end of the meal, usually rice dishes are served. | | | | in it till it does not turn golden. The saucepan is kept |
| Eastern India | | | | over low heat. The whole spices are added and |
| Pulse preparations as well as rice are considered as | | | | stirred well. Thereafter, ingredients from green peas to |
| the staple diet of this region. Bengals' sweet vegetarian | | | | ginger are added. The mixture is stirred for about 5 to |
| dishes are very famous and this region boasts of | | | | 7 minutes. |
| several other cuisines as well. | | | | Then yogurt is added along with water and salt. The |
| Therefore, it is evident from the fact that the climate, | | | | sauce pan is kept over low heat for about 16 minutes. |
| environmental conditions and the crops greatly | | | | The contents of the saucepan are transferred to a |
| influence the eating habits of the people in the country. | | | | serving dish and to it the toppings are added in the |
| These in turn have given rise to the variation in eating | | | | order shown. The onion that was fried earlier is added |
| habits. | | | | to this mixture. The serving dish is heated in an oven |
| Not many prefer cooking vegetarian dishes but it can | | | | for 5 minutes prior to serving. |
| really challenge your cooking abilities. Given below is a | | | | |