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The origins and basis of Indian Cuisine lie with the ancient Indian civilization of India that was called Harappa and Mohenjodaro. The Dravidians or inhabitants of these civilization were urban and not agrarian. They had huge granaries to store grain, houses with a drainage system, pathways or roads and public baths. They sowed the seeds of Ayurveda, or Life Sciences, which is the foundation of Indian cuisine. This system was derived after studying the physical needs, mental needs and needs of our psychology and spirituality.
One of the greatest influences on Indias cuisine
occurred in the 2nd century B.C. The powerful and turned benevolent Emperor
Ashoka of that time popularized a vegetarian
cuisine. Even today a majority of Indians are vegetarian.
The two other individuals that helped make India vegetarian are Mahavir and Buddha. (Also the ancient, urban Dravidian civilization may have been vegetarian.)Ashoka was also the first statesman in recorded history that had an environmental department in his administration. This department set environmental laws, posted these laws on stone billboards and had an environmental enforcement program.
A Special Mention on Indian Cuisine
Note : Even today I believe that the Idli/Sambar and Dosa which is the staple food of South India
(where there is a concentration of Dravidians) is one of the most intellectual and also
tasty cuisine that man could devise. Parboiled rice (helps preserve vitamins unlike
polished rice) and dal (lentils) are taken in the right combinations and then fermented
and steamed to deliver a profoundly nutritious, balanced and tasty meal. This cuisine is
ultra light on the earths resources and on the digestive system and hence a true
health and wellness meal for both the environment and the individual. - Kavita
Maslala Dosa Recipe
1 1/2 cups rice
1/2 cup urad dal
salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
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