Indian Vegetarianism

Vegetarianism is regarded as the first step leading to humanitarianism. Hindu priests living even before Mahavira and Buddha gave up meat and was of the opinion that life is sacred. Indian cuisine gained popularity during the period of the Mughals when different kinds of dishes gained popularity.

If we take Indian cuisine from the traditional point of view, cooking techniques are handed down to the daughters from their mothers. However, a male chef is not uncommon these days.

A meal served in any Indian home is a harmonious presentation of yoghurt and spices. In fact, the spices as well as the herbs used have carminative as well as digestive property.

It is believed that the best way to a man's heart is through his stomach. Just as India has a host of non-vegetarian dishes to boast about, the country's genius is also manifested in vegetarian cookery.

Cuisine in different parts of India

North India

Punjab and the adjoining area may be referred to as the "Wheat Zone". Since wheat is mainly predominant in this area, meal mainly comprises wheat as the main ingredient. Rice takes a backseat in this area. Tandoori as well as Mughlai techniques are applied in this region.

South India

In this region, rice is prepared in various forms. Food is not as greasy as in North India and is hotter. Coconut plays an important role in South Indian dishes. Yoghurt is also widely used in this area.

Western India

This region specializes in Maharashtrian as well as Gujarati dishes. Typical meal of this area starts with a sweet dish followed by vegetables and pulse dishes. At the end of the meal, usually rice dishes are served.

Eastern India

Pulse preparations as well as rice are considered as the staple diet of this region. Bengals' sweet vegetarian dishes are very famous and this region boasts of several other cuisines as well.

Therefore, it is evident from the fact that the climate, environmental conditions and the crops greatly influence the eating habits of the people in the country. These in turn have given rise to the variation in eating habits.

Not many prefer cooking vegetarian dishes but it can really challenge your cooking abilities. Given below is a vegetarian preparation from India:

Name of the dish

Peas in Onion

Time for preparation-

10 minutes

Time for cooking-

30 minutes

Servings-

4

It may be mentioned here that do piazza implies that the amount of onion that will be used is twice that of the main ingredient. However, the amount may vary depending on the taste desired.

Ingredients required

Ghee- ½ cup

1 onion (large) chopped finely

225 grams of green peas

Green chillies-2 (chopped)

Tomatoes-4(made into 4 pieces)

Button onions-450 grams

Ginger-2 teaspoons, sliced

Yoghurt-150ml

Warm water-300 ml

Spices

Cloves-2

Bay leaves-2

Cardamom-1

Peppercorns-6

Cumin seeds-1/2 teaspoon

Toppings-

Garam masala- 1 tablespoon

Chopped capsicum-1

Process-

Ghee is heated in a saucepan and the onions are fried in it till it does not turn golden. The saucepan is kept over low heat. The whole spices are added and stirred well. Thereafter, ingredients from green peas to ginger are added. The mixture is stirred for about 5 to 7 minutes.

Then yogurt is added along with water and salt. The sauce pan is kept over low heat for about 16 minutes. The contents of the saucepan are transferred to a serving dish and to it the toppings are added in the order shown. The onion that was fried earlier is added to this mixture. The serving dish is heated in an oven for 5 minutes prior to serving.

Shuvojit Dasgupta is a contributed writer for Batchmates.com the largest Alumni portal in India. With his research work and articles he has added an additional edge to the entertainment e-magazine BM Times. His articles reach to millions of readers every day which are varied in subjects.

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