Question

Find out about any three important cuisines of 2 states from NORTH, SOUTH,

EAST AND WEST of India. Also write about the ingredients used to make those

dishes and whether they belong to animal or plant sources​

Answer 1

Answer:

cuisines.

Explanation:

NORTH:

1. PUNJAB

1. Chicken tikka- animal source

Ingredients:

CHICKEN MARINADE

• 3 boneless, skinless chicken breasts
• ½ cup plain yogurt (125 g)
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika

SAUCE

• 3 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons minced ginger
• 8 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 tablespoon tomato puree
• 3 ½ cups tomato sauce (800 g)
• 1 ¼ cups water (300 mL)
• 1 cup heavy cream (250 mL)
• ¼ cup fresh cilantro (10 g), for garnish
• cooked rice, for serving
• naan bread, for serving

2. Tandoori chicken- Animal source

Ingredients:

• 1 Kg Chicken Legs (de-skinned and trimmed fat, cut into serving pieces)
• For first marinade
• 1 tablespoon Ginger Garlic Paste
• 2-3 teaspoon Kashmiri Chili Powder (( I have added 1 tablespoon))
• 1 tablespoon Lemon Juice
• Salt To Taste

For second marinade

• 300 grams Greek Yogurt / Hung Curd
• 1 tablespoon Ginger Garlic Paste
• 2-3 teaspoons Kashmiri Red Chili Powder ((or any chilli powder that gives good colour))
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala Powder
• ¾ teaspoon Black Salt or regular salt
• ½ teaspoon Black Pepper Powder
• 1 teaspoon Cumin Powder
• ½ cup Mustard Oil
• Red Food Colour (optional)