Staple foods of North Indian cuisine include pearl millet (bajra), rice, Wheat Flour (Atta), and a variety of Lentils, especially Masoor (most often red Lentils), Toor,Urad (black gram), and Moong. Lentils may be used whole, de husked. Split lentils or Dal, are used extensively. Some pulses, such as Channa (Chickpea), Rajma or kidney beans are very common, especially in the northern regions.
Many North Indian dishes are cooked in Vegetable Oil, but Peanut Oil is popular in northern and western India. Butter-based Ghee, or Desi ghee is used frequently, though less than in the past. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in other parts of India.
Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.Read More..