From Kashmir to Meghalaya: Traditional Indian food is protein taitumbur
There is no doubt that protein is very important in our daily diet. Indian cuisine has a great quality. The nutritional value of traditional foods in every state or region of the country is immense because all these foods contain a lot of protein. Unfortunately for us, the modern generation has eliminated many of these foods from their daily diet.
From Gustaba in Jammu and Kashmir in northern India to Chilka bread in eastern India - there seems to be no end to the protein-rich food in Indian cuisine.
Let's take a look at how much protein is in which of the traditional foods of different provinces of India.
Jammu and Kashmir
The presence of meat in the food of this region is noticeable. In addition, the residents of the state eat a lot of fruits, nuts and fresh fruits. Gustaba is very popular in Kashmir. Gustaba is a mixture of goat meat and yogurt mixed with yoghurt balls. In Kashmiri Wazwan (menu) Gustaba is considered to be the best food. One of the specialties of this dish is that it helps in digestion of all the spices used in cooking.
Jharkhand
There is not much difference in the diet of this state with the neighboring state of Bihar. The use of mustard oil in vegetarian food and cooking ingredients is universally recognized. Vegetables are also used in large quantities in the traditional cuisine of Jharkhand. Litti is very popular in this state which is eaten with yoghurt, brinjal mashed potatoes, mashed potatoes or just with the leaves. It is really a very healthy food. In addition, chilka bread (made with besan and flour) and chhola dal and chutney are also quite healthy with Rugra (eating a lot like mushrooms and a vegetable with a lot of protein and minerals that are found in the state). Which is a traditional food of this state.
Karnataka
There is a lot of seafood in this state with ragi, tide and different types of buckwheat. The two most popular dishes in the state are Ragi Mudde and Sappina Saru. Seeing the name, you can understand that the main ingredient of ragi is ragi. Sappina saru is made with raw grains and pulses. Kasambari is another popular food in Karnataka. Which is a salad made with different types of raw vegetables and pulses.
The cooking method is also quite different. First the mug dal has to be soaked for an hour. Then add water and add dried carrots, cucumbers, crushed coconut and chopped green chillies. Now you have to make a raw salad by mixing salt, lemon juice and coriander leaves in this mixture. At the end of all, heat oil in a pan and boil with mustard, curry leaves, asafoetida and red chilli. This boiled mixture is mixed with raw salad and served chilled.
Kerala
Coastal Kerala fish and a variety of seafood are quite popular. Residents of Kerala love to eat red rice and coconut. You can try flour, ragi or rice puttu (steamed cake) with tapioca and fish broth or mugkari. To cook this mug dal soup, you have to boil the green mug in a pressure cooker. Then mix coconut paste, whole cumin and chilli powder and cook for three to five minutes. Then fry in a pan with two teaspoons of coconut oil, mustard, onion, curry leaves, dried chillies. When the onion turns bright brown, this hot mixture is poured over the cooked green mug.
Madhya Pradesh
Wheat is very popular in this state. In addition, the diet of the state includes dairy products, protein-rich pulses, fish and meat. A cuisine made from corn in Madhya Pradesh is very popular and its costume name is 'Bhutte Ki Kiss'. Corn kernels are crushed and mixed with various spices. Milk is poured on the food to give it a slightly sweet taste. After that, green chillies and mustard are mixed for flavor. This food has a lot of protein and fiber so it helps the body build muscle.
Maharashtra
The Marathi people love to eat rice. Coconut and almonds are also used in the cooking of this state. Bhakri (a type of bread made with sorghum or buckwheat) with pithal is quite popular in the state. Mustard butter is needed to make pithale. Fry the onion well with the bata mustard so that the mixture gets a light brown color. Then boil it with a pinch of turmeric powder, salt to taste, a pinch of asafoetida and a glass of water. Once cooked, mix the gram flour and mix till it becomes thick. Finally, after cooking on low heat for a while, coriander leaves are spread and served.
Manipur
In this state it is customary to eat rice with fish, meat and vegetables. You can taste the state's own food. This stew is made with vegetables and dried fish. This dish is
full of protein and fiber. Round cut potatoes have to be boiled. After that it has to be boiled for another three to five minutes by mixing it with dried fruits. Then mix tomatoes, green chillies and water and boil again for three to five minutes. At the end of all is served with ginger paste and coriander leaves.
Meghalaya
Nakhmam beech is also very popular, which is a kind of soup made from dried fish of Nakhom fish. First, dried fish is fried and boiled to make soup. Use plenty of chillies and peppers for flavor or taste
Meghalaya
Nakhmam beech is also very popular, which is a kind of soup made from dried fish of Nakhom fish. First, dried fish is fried and boiled to make soup. Use plenty of chillies and peppers for flavor or taste