Sacred Indian Cuisine

Eastern, and even more so - Indian cuisine has always attracted its spicy combinations, and most importantly - absolute utility and diet. The latter quality can be leveled except that with sharp sauces - but for every taste it's easy to pick up your spices.

Even more interesting is the fact that to this day the original Vedic cuisine has practically not reached. Thoroughbred brahmins use such food, which is unlikely to please unsophisticated gourmets. The open Indian cuisine abounds in the handwriting of the English and Portuguese colonialists, the recipes of souffle and baked goods from the French, the Mongolian dishes of dried fruits and meat, as variations on the pilaf.

A healthy lifestyle, which is promoted by Indian cuisine, is described in the sacred texts of the Ayur-Veda, observing medical, hygienic and gastronomic prescriptions. They have a grain of common sense:

1. Take food should be strictly by the hour, with a break between meals: breakfast-lunch - three hours, dinner-dinner-five hours.
2. To eat should be in the same place, in silence or accompanied by a pleasant melody.
3. Confirmed compatibility of products and separate food.
4. The main guarantee of the dish is cleanliness and proper heat treatment. The main guarantee of health is moderation. Hindus do not drink food, using only that water on an empty stomach.

Indian cuisine combines a large number of cereals, leading, of course, is rice. Eat various fruits and vegetables, sour-milk products from under the sacred animal - cows, fish and all kinds of spices. There is a rule of harmony of three tastes - sweet, bitter and sour, salt is almost not observed. The most popular spices are cardamom and cumin, nutmeg and turmeric, curry and sweet pepper. However, all can not be counted. Most of the mixes are served in fried form - "masala".

By the way, seasoning is not only a flavoring aroma, but also a therapeutic additive that speeds up the metabolism processes.

Tasty chicken in Indian style

In addition to vegetables and rice is famous for Indian cuisine? Chicken tandoori, baked in a stove with herbs and in sauce - very juicy and popular second course. Prepare it at home easily. For the tenderness of meat choose milk sauce.

Ingredients: 4 chicken legs, a glass of milk, 1 egg, 1 carrot, 1 onion, 4 tablespoons. Sour cream, 100 g flour, 1 tsp. Curry, 1 teaspoon Mixture of "garam-masala", ¼ tsp. Rosemary, salt and pepper to taste.

We wash chicken legs in clean running water, cleanse from excess fat and skin, pepper and salt, sprinkled with rosemary on top. We leave to marinate in the refrigerator.

Shink the peeled carrots and onions, fry in vegetable oil. Prepare the oven, warming up to 200 degrees. We put the fried vegetables on the baking tray or in the baking container, on top - the chicken legs.

Separately, prepare the sauce: whisk in the milk egg, sour cream, spices, curry and flour. We pour the chicken on top with a mixture and send it to the oven for 40-45 minutes. Here is a simple and amazingly delicious dish.

Recipes of Indian cuisine vary depending on the region: it was a northern option, in the south they would prefer to bake a chicken with oranges. It's never too late to experiment with this sauce!