Compare the food eaten by any one state of Western India with the Northern
Eastern State of Sikkim under the following heading: Food for Health. Write the
recipe of one dish each, eaten by the people there. Now modify this dish by
adding some ingredients to add to the nutrients present in the original recipe.
Write the new recipe of the dish. Name the nutrients in it. Cook it at home.
Support your work with relevant pictures.
Answers
Answer: Well,it took me a while but There you are:
I chose the state Goa,The staple food of the people of Goa is rice and fish curry. Most of their dishes use coconuts, rice, fish meat and local spices like kokum.which has a very strong smell.It has earthy and fairly mild, nutty smell.
The anti-bacterial properties of this berry keeps you away from diseases, helps you stay healthy. It also reduces inflammation in the body due to its anti-inflammatory properties. Kokum is known to fight cholesterol and strengthens the cardio-vascular system. It is low in calories and is rich in dietary fiber.
Now talking about Sikkim,Sikkimese cuisine is the cuisine of the state of Sikkim, located in northeastern India. Rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine.[1] Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine.The dish is rich in roughage and helps one maintain their metabolism. Traditionally, this dish is made in an earthen pot. With modernization, other utensils are now used for its preparation. Out of the many Sikkim food items, both these dishes are quite popular for their taste and health benefits.
recipe of one dish each, eaten by the people there:
- Gundruk Sikkim
Gundruk is particularly popular among Nepali community and the production is carried out at the household level. Gundruk is obtained by fermenting and drying leafy vegetables such as Rayo sag (Brasicca rapa spp.campestris variety cuneifolia), Toriko Sag (leaves of mustard), Mulako Sag (radish leaf) and Banda kopi (cauliflower) to produce a sour brownish black product.
Preparation
Gundruk ko jhol (soup)
Serves 6 to 8
Gundruk/Sinki 50 g
Onion 1 chopped
Tomato 1 chopped
Dry red chili 2 pods
Turmeric powder 1/2 Tablespoon
Salt 1 Teaspoon
Method: Soak Gundruk/Sinki in water for 10 min. Heat oil and fry chopped onions, tomatoes, chilies. Drain up soaked Gundruk/Sinki and fry, add turmeric powder and salt, and put 2 cups of water. Boil for 10 min, and serve hot with cooked rice.
- Goan Fish curry
3 red finger chillies, de-seeded and roughly chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
2 cloves garlic, roughly chopped
3cm piece of fresh root ginger, grated
1 tablespoon tamarind paste
400g MSC certified pollock fillet, skinless and boneless
Salt and freshly ground black pepper- to taste
50ml sunflower oil
1/2 medium onion, sliced
2 green or red chillies, split open
1 tomato, chopped
125ml canned coconut milk
1 tablespoon fresh coriander, chopped
1. To make a curry paste, blend together the 3 red finger chillies, 1/2 of the ground coriander, the cumin, turmeric, garlic, ginger and tamarind paste until smooth, using either a food processor or pestle and mortar.
2. Cut the pollock fillets into halves (or chunky pieces if really large), then season well with salt and pepper.
3. Heat the oil to medium/high in a deep frying pan, add the onion and fry for about 5 minutes, until golden brown. Then add the split chillies, curry paste, the other 1/2 of the ground coriander and a little more oil if necessary, slowly stirring everything together.
4. Mix in the tomato and fry for 1 minute, then add the coconut milk and season with more salt and pepper before reducing the heat.
5. Add the fish to the pan, cover and simmer gently over a medium heat for about 5-6 minutes, turning the fish over half-way through. Add the fresh coriander and season again with salt and pepper. !!!
6. Serve in bowls with boiled rice and naan bread as sides.
Prep time
15 mins
Cooking Time
15 mins
pictures:!!
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Explanation:
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