What is the traditional ancient Indian food?
History of ancient Indian food
Ancient Indians ate food that was easily available from nature. Fruits, wild berries, meat, fish, etc. were the main food items of the nomadic dwellers. With the advent of civilization, people settled and started to do farming. This led to the discovery of food crops, seeds etc. Food in ancient India was cultivated in the fertile river valleys. Rice was their staple food that was eaten with cooked lentils, vegetables and meat.
Wheat was used to make flat breads known as "Chapatti". The food habits of nearby countries also affected the food in ancient India.
Ancient Indians ate food that was easily available from nature. Fruits, wild berries, meat, fish, etc. were the main food items of the nomadic dwellers. With the advent of civilization, people settled and started to do farming. This led to the discovery of food crops, seeds etc. Food in ancient India was cultivated in the fertile river valleys. Rice was their staple food that was eaten with cooked lentils, vegetables and meat.
Wheat was used to make flat breads known as "Chapatti". The food habits of nearby countries also affected the food in ancient India.
Some ancient Indian food recipes:
The Chapatti is a flat bread originated from India.
Chapatti
(4-6 breads)
- 500 ml wheat flour
- water
Put flour on a baking board, make a hole in the middle and add some water and blend in - keep adding water and kneading until dough is soft, neither sticky nor dry. Leave for half an hour. Make 5 cm balls that you with a baking roller make as thin as possible, this on a floured surface. Heat a non stick frying pan and on medium to high temperature fry - turn when starting to dry, they are ready when the topside starts to get colour. Serve hot. Excellent to scoop up one of those tasty Indian dishes with!
The Chapatti is a flat bread originated from India.
Chapatti
(4-6 breads)
- 500 ml wheat flour
- water
Put flour on a baking board, make a hole in the middle and add some water and blend in - keep adding water and kneading until dough is soft, neither sticky nor dry. Leave for half an hour. Make 5 cm balls that you with a baking roller make as thin as possible, this on a floured surface. Heat a non stick frying pan and on medium to high temperature fry - turn when starting to dry, they are ready when the topside starts to get colour. Serve hot. Excellent to scoop up one of those tasty Indian dishes with!
Chicken Korma
(Serves 4)
- 1 kg chicken in pieces
- 500 ml yoghurt
- 3 cloves crushed garlic
- 2 chopped onions
- 1 tsp ground black pepper
- 2 tsp chooped fresh ginger
- 1 tbsp peanut oil
- 2 tsp ground coriander seeds
- 1 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 tsp poppy seeds
- 1 tsp turmeric powder
- 1 bayleaf
- 2 tbsp chopped fresh coriander
In a large bowl marinate chicken pieces in yoghurt, 1 clove of garlic, ginger, half a chopped onion, salt and black pepper - leave for at least 3 hours. Heat oil in large stew pot, sauté the rest of the garlic and onions then add ground coriander seeds, cumin, cardamom, poppy seeds, turmeric and bayleaf, fry for a minute. Add chicken with yoghurt marinade. Cook for about 45 minutes until done. Sprinkle fresh coriander over dish and serve with rice and bread.
(Serves 4)
- 1 kg chicken in pieces
- 500 ml yoghurt
- 3 cloves crushed garlic
- 2 chopped onions
- 1 tsp ground black pepper
- 2 tsp chooped fresh ginger
- 1 tbsp peanut oil
- 2 tsp ground coriander seeds
- 1 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 tsp poppy seeds
- 1 tsp turmeric powder
- 1 bayleaf
- 2 tbsp chopped fresh coriander
In a large bowl marinate chicken pieces in yoghurt, 1 clove of garlic, ginger, half a chopped onion, salt and black pepper - leave for at least 3 hours. Heat oil in large stew pot, sauté the rest of the garlic and onions then add ground coriander seeds, cumin, cardamom, poppy seeds, turmeric and bayleaf, fry for a minute. Add chicken with yoghurt marinade. Cook for about 45 minutes until done. Sprinkle fresh coriander over dish and serve with rice and bread.
Are these recipes still made and eaten in Indian everyday lives?
The Indian meals are still very much alive but have modifications due to change in cultural traditions. There is less meat in curries because as the time has gone on more and more Indians have turned vegetarian or only eat meat on special occasions. There is also less offerings and animal sacrifices.