National Nutrition Week in India - The Indian Cuisine

National Nutrition Week in India

Vision
To achieve optimal nutrition of vulnerable segments of the population such as women of reproductive age, children, adolescent girls, and the elderly.

Mission
To enable food and nutrition security conducive to good health, growth & development and increase productivity through dedicated research, so as to achieve the national nutrition goals set by the government of India in the national nutrition policy.

National Nutrition Week (India)
Dietary Guidelines of Indians 

Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits.  

Indian food is also heavily influenced by religious, in particular, Hindu and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.

Indian Chicken Curry with Rice, #EatingWell   

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chilies and breadfruit. 

Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Resources and References

1. National Nutrition Week (India) – Dietary Guidelines of Indians
2. Indian Cuisine, Wikipedia - Spices at a grocery shop in India   

3. Indian Chicken Curry with Rice, #EatingWell   

Black Pepper-Curry Chicken Sauté

Celebrate National Curried Chicken Day.

Black Pepper-Curry Chicken Sauté

Carolyn Williams, PhD, RD

Black pepper adds a subtle spiciness and enhances your body's absorption of turmeric in the curry. For the boldest flavor, use 1 teaspoon peppercorns. Serve with roasted cauliflower or broccoli for an extra boost.

Serves 4 (serving size: 

1/2 cup rice and 3/4 cup chicken mixture)

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil, divided
1 1/2 cups vertically sliced onion
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup canned light coconut milk
2 teaspoons fresh lime juice
1/2 to 1 tsp. peppercorns, crushed
2 tablespoons chopped fresh cilantro or basil
2 cups hot cooked brown rice

Directions
1. Sprinkle chicken with 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high.

2. Add chicken to pan; cook, stirring frequently, for 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

3. Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook for 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook for 15 to 30 seconds or until fragrant, stirring constantly.

4. Stir in coconut milk, lime juice, and crushed peppercorns. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done about 5 minutes.

5. Remove from heat; stir in cilantro or basil. Serve over rice.