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Every day Indian Meals

Every day Indian meal is full of vegetables and contains fibers. The everyday meal of Punjab consists of chapattis, vegetables and buttermilk. Many times the vegetables are shredded and then mixed with salt and a few spices and stuffed inside the wheat dough; this is known as stuffed parathas. It is generally had with curd. It is the staple meal of people of Punjab. Stuffed parathas are famous all over India.

In Kashmir all dishes are made keeping rice as the main course. You will find hak a type of saag that is thick green leafy vegetable found in plenty here. It is used for making saag. Those who stay in boat use the lotus stem to make tasty dishes. A type of mushroom called the gahchi’ is harvested and consumed during summer season. The tea consumed here is known ‘kahava’ that is a spiced- green tea. It is prepared in a large kettle and poured from it. Fish found in the lakes are consumed by the people here. Mughlai style of cooking is very dominant in Kashmir. The thali served in Kashmir consists of a 36 course meal known as waazwaan.

In Bengal fish is consumed in large quantity. A fish by the name of hilsa is wrapped in pumpkin leaf and then cooked. Bamboo shoot is used in lots of dishes here. The Bengali sweets are famous world over. They are made from milk by making cottage cheese and then made in various forms like cham-cham, sandesh rasogulla, etc.

In south India the staple every day meal consists of rice. Rice is the main ingredients of many dishes of this region. Idlis or steamed rice dumplings are made with rice and lentil; dosas are also made of rice and lentil. Coconut chutney is the main accompaniment of these dishes. Coconut is one of the main ingredients of the dishes of south India and is generally used in cooking all the dishes.




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