Secondi piatti e Contorni, Cucina Vegetariana Indù (Italian Edition) Book PDF, ePub eBook

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Book Descriptions:
La cucina vegetariana indiana ha come elementi base i cereali e i legumi. In India il riso è uno dei componenti principali della cucina. Se ne producono e utilizzano diverse varietà tra cui il patna e il basmati. Come accompagnamento ai cibi, oltre al riso, si consumano pane di frumento o di legumi cotto al forno, su piastra o anche fritto.
Nella cucina indiana si utilizzano oltre 50 varietà di legumi: piselli, lenticchie e fagioli di diversi tipi sono consumati in abbondanza soprattutto nella cucina vegetariana. I legumi si usano interi oppure decorticati e spezzati per ridurre i tempi di cottura.
Nella cucina vegetariana indiana non possono ovviamente mancare la frutta e la verdura. In India sono presenti numerose varietà di vegetali di origini anche molto diverse. La tradizione agricola indiana è davvero molto antica: lo sviluppo dell’agricoltura nella valle dell’Indo risale a 7000 anni prima di Cristo; una tradizione così radicata non poteva che produrre una ricchezza immensa di prodotti vegetali.
È molto comune l’uso del mango in cucina, che viene consumato sia maturo sia acerbo; con aggiunta di sale e qualche volta di peperoncino, o anche essiccato e ridotto in polvere, per essere poi usato come ingrediente per aromatizzare le pietanze insieme alle spezie. Un altro ingrediente comune, anche nella preparazione di dolci indiani, è il cocco.

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Passare a una dieta che escluda carne e pesce ha un effetto benefico anche sul portafoglio, facendo risparmiare molto denaro. Inizialmente non è necessario rispettare alla lettera i dettami del vegetarianismo: anche sostituire solo una

Secondi piatti e Contorni, Cucina Vegetariana Indù (Italian Edition) by Renzo Samaritani

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