Where would a tropical country be without its fruits? In addition, India is quite unique, even among tropical countries.
In addition to its warm and humid coastal regions, it has arid plains, with summers and extreme winters. an annual monsoon that submerges the whole country; and the most imposing mountain range in the world.
The result of this phenomenal climatic and geographical variation is that India can grow virtually all known fruits.
Apples, berries, mangos, melons, peaches, bananas, coconut and a variety of other fruits grow in abundance.
Fruits play an important role in Indian cooking and cooking. These are some of the most common uses.
Pickles and chutneys
For most people, an Indian meal is unimaginable without the gherkins and spicy sauces (local Indian sauces), and the fruits stand out in both types of accompaniment.
As for pickles, mango, lime and raw amla (gooseberry) are the first fruits that come to mind. It is not surprising that mango, one of the country's favorite fruits, is a very valuable ingredient in pickles.
Of course, recipes and specific preparation styles vary from region to region, even if the gherkin ingredients are similar.
The sweet and sour taste of most chutneys would be unimaginable without the proper fruit ingredients. Tamarind, tomato, mango and coconut have their own chutney recipe. Some of them are popular meal accompaniments, but others are also used as cooking ingredients.
Spicy tamarind sauce is used primarily as a powerful flavoring ingredient in some street snacks in northern India and in a yeast-based formula called raita.
Coconut and South India
The relationship between fruit and Indian cuisine would not be complete without taking into account the strong influence of coconut in the cuisine of southern India.
The coastal climate and the fauna dominate, the more one moves away from the south, which invariably means coconuts.
Hard nuts are used in the famous spicy coconut sauce of southern India, in a variety of vegetables and curry fish and in a wide range of desserts.
Of all the southern states, it is in the cuisine of Kerala that coconuts occupy a place of choice.
Kerala is also the largest banana producer in the country and probably the only region that uses not only bananas in desserts, but also a curry preparation made from banana stems.
Fruits in Indian desserts
Fruits In Indian Cooking , Indian Cooking , Indian ,
The combination of fruits and desserts is the basis of all forms of cuisine and Indian cuisine is no exception.
There are more fruit-based desserts in India than those listed in an article. In addition, Indians have adopted desserts, cakes, pies and cakes from non-indigenous cultures during centuries of foreign influence.
Among the most popular Indian fruit desserts are carrot pudding (gajar halwa), fruit cream / custard, mango kulfi (local ice cream), coconut kheer, kajoo barfi (caramel cashews) and the raita with fruits (chopped fruits). yogurt smoothie).
Indian fruit drinks
While most of the country is boiling under the intense heat of summer, fruit juices, beverages and refrigerators are widespread.
People on the move usually stop somewhere during the day to drink fresh fruit juice. At home, drinks such as lemon water and fruit sharks (pumpkins) are usually drunk during meals and afternoons.
Coconut water is also highly sought after, especially in coastal areas, and aam ras and aam panna, two traditional mango drinks, are very popular in the north and west of India. during the 1980s. 'Summer.
It is safe to say that Indian cuisine would be incomplete without fruit. Almost every home in the country has a role to play in the sweet delicacies of nature and, rest assured that Indian cuisine has many uses of fruits in Indian cuisine and that it is impossible for an article to cover everything!
Fruits In Indian Cooking # Indian Cooking # Indian #
In addition to its warm and humid coastal regions, it has arid plains, with summers and extreme winters. an annual monsoon that submerges the whole country; and the most imposing mountain range in the world.
The result of this phenomenal climatic and geographical variation is that India can grow virtually all known fruits.
Apples, berries, mangos, melons, peaches, bananas, coconut and a variety of other fruits grow in abundance.
Fruits play an important role in Indian cooking and cooking. These are some of the most common uses.
Pickles and chutneys
For most people, an Indian meal is unimaginable without the gherkins and spicy sauces (local Indian sauces), and the fruits stand out in both types of accompaniment.
As for pickles, mango, lime and raw amla (gooseberry) are the first fruits that come to mind. It is not surprising that mango, one of the country's favorite fruits, is a very valuable ingredient in pickles.
Of course, recipes and specific preparation styles vary from region to region, even if the gherkin ingredients are similar.
The sweet and sour taste of most chutneys would be unimaginable without the proper fruit ingredients. Tamarind, tomato, mango and coconut have their own chutney recipe. Some of them are popular meal accompaniments, but others are also used as cooking ingredients.
Spicy tamarind sauce is used primarily as a powerful flavoring ingredient in some street snacks in northern India and in a yeast-based formula called raita.
Coconut and South India
The relationship between fruit and Indian cuisine would not be complete without taking into account the strong influence of coconut in the cuisine of southern India.
The coastal climate and the fauna dominate, the more one moves away from the south, which invariably means coconuts.
Hard nuts are used in the famous spicy coconut sauce of southern India, in a variety of vegetables and curry fish and in a wide range of desserts.
Of all the southern states, it is in the cuisine of Kerala that coconuts occupy a place of choice.
Kerala is also the largest banana producer in the country and probably the only region that uses not only bananas in desserts, but also a curry preparation made from banana stems.
Fruits in Indian desserts
Fruits In Indian Cooking , Indian Cooking , Indian ,
The combination of fruits and desserts is the basis of all forms of cuisine and Indian cuisine is no exception.
There are more fruit-based desserts in India than those listed in an article. In addition, Indians have adopted desserts, cakes, pies and cakes from non-indigenous cultures during centuries of foreign influence.
Among the most popular Indian fruit desserts are carrot pudding (gajar halwa), fruit cream / custard, mango kulfi (local ice cream), coconut kheer, kajoo barfi (caramel cashews) and the raita with fruits (chopped fruits). yogurt smoothie).
Indian fruit drinks
While most of the country is boiling under the intense heat of summer, fruit juices, beverages and refrigerators are widespread.
People on the move usually stop somewhere during the day to drink fresh fruit juice. At home, drinks such as lemon water and fruit sharks (pumpkins) are usually drunk during meals and afternoons.
Coconut water is also highly sought after, especially in coastal areas, and aam ras and aam panna, two traditional mango drinks, are very popular in the north and west of India. during the 1980s. 'Summer.
It is safe to say that Indian cuisine would be incomplete without fruit. Almost every home in the country has a role to play in the sweet delicacies of nature and, rest assured that Indian cuisine has many uses of fruits in Indian cuisine and that it is impossible for an article to cover everything!
Fruits In Indian Cooking # Indian Cooking # Indian #
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