West ,Maharashtra and Gujarat uses more of ground nut Oil.
Here I have excluded the use of Sun Flower oil as I am posting on traditional cooking.
4.North indian foods have more of fat and Protein while the South has more of Carbohydrates to suit the climate.
5.Normally in the South people take a full meal in the morning and, in the North breakfast(now the South has changed by switching over to meals at noon)
6.In North India chillies, saffron, milk, yoghurt, cottage cheese and ghee (clarified butter) are hot favorites while in the South, folks love pepper, tamarind and coconut.
I have often remarked to my children about the dishes we eat.
Human beings have to first eliminate what is not poisonous.
Choose what is tasty,then what is Healthy.
Find the various ingredients.
Arrive at mixture that is both tasty and nutritious.
Imagine how many Man Years are needed to arrive at the complex dishes Indian Cuisine offers!
Now the Computer designed recipe is out.
One of the first, which is acknowledged is a Dish involving Turmeric and Spices Combination ‘Indian Turmeric Paella.
Story:
First Computer Designed Recipe, Indian Turmeric Paella.
“If you look at chess, it’s a deductive problem. All the pieces are on the board and you deduce what to do,” project lead Lav Varshney tells Co.Design. But cooking isn’t chess. A chef must choose their own pieces to construct not an objective goal (a checkmate), but a complex and highly subjective interplay of flavor, texture, and presentation to delight our senses. It’s inductive reasoning, something IBM began to explore with Watson (a system that had to reason Jeopardy answers that weren’t on a chess board).
“We’ve been interested in pushing computing to a new direction, computational creativity. We’re trying to draw on data sets, not just to make inferences about the world, but to create new things you’ve never seen,” Varshney says.
And somewhere amidst the seemingly infinite possibilities, sheer numeric processing gives way to a seemingly magical, entirely human process: Creativity.
For two days there will be Vathal Kuzhambu(Sambhar like minus Dhal, this is a special recipe)
One day there will be the Menu of Morekuzhambu(made of thick butter Milk)
Thogaiyal(type of chutney made of Coconut/Brinjal/Dhal)
This completes a week.
South Indian Lunch.
These items will be rotated in such a way that the same type of dish will not be prepared the next day.
The vegetables used are.
Raw Banana, Brinjal,Pumpkin,Bitter Gourd, Snake Gourd Bottle Gourd, Ribbed Gourd,Cluster Beans,Lady’s Finger,Potato,Yam,Pumpkin,Curry leaves,Coriander leaves., Green chilies,Capsicum,Greens, Amaranth Stem(Stem of the Greens), Ash Gourd.Radish.
Tomato, Cola cassia, Cabbage,Lime,Mango, Goose berry,Banana,Cucumber’Plantain Stem,Vitis,Plantain Flower,Pumplemoses(பப்ளிமாஸ்), Green peas.Honey
The way of preparation is also varied , the spices change.
If one looks at the combinations one can understand the nutritious value of the Food.
And of course the taste.
This is for Lunch or Dinner.
Breakfast menu us different and equally varied .
No cold cuts, No fast food but tasty healthy Food.
This is routine cooking and does not take into account the special cooking with more dishes for festivals, Religious occasions, there will be usually three to four a month.
I will be posting on the special dishes and the way they have to be served.
In India Meals are not ‘rustled up’ or assembled in jiffy by adding some packaged foods, at least in the traditional Homes.
An Organised Kitchen would make even the most elaborate preparation can take only the least cooking time if the kitchen and the ingredients are well-organized.
In Indian Homes, especially in the South, we have a five partitioned container called ‘அஞ்சறைப்பெட்டி ‘ ,meaning Five- partitioned Container.
Anjarai Petti.
They contain Pepper, Mustard , Fengureek ,Cumin ,pigeon-pea(துவரம் பருப்பு ).
Depending on usage these might vary as also the number of Compartments.
No Indian cooking can be done with out these ingredients.
Keep this and other ingredients like Red Chilies, Bengal Gram ,Salt , Chilli powder,Asafoetida and Tamarind.
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