No fare in the world is as varied as the Indian cuisine. The assortment of vegetables, herbs, spices, lentils and grains used is mind boggling. There are countless styles of cooking and flavors favored, within the rich medley of geographic, demographic, linguistic and cultural diversity of the country.
The word “curry” conjures up an picture of something rather spicy, something delectable and above all, something undeniably Indian. The word Curry is an anglicized derivative of the South Indian word “karee” which denotes a side dish that accompanies rice or roti (flatbread).
Being the largest producer of spices (all of 86% of the total spice production in the world!) it is but usual that most Indian recipes have a beautiful fusion of spices to lend that special flavor, be it something rather sweet, sour or bland! Vegetables and lentils cooked with spices and oil are an primary part of the daily diet, in all parts of India. From potatoes to aubergines, from carrots to baked beans, from tomatoes to pumpkins, every vegetable or lentil gets cooked in a special mixture of flavors distinctive to it.
Spices used in Indian cooking are turmeric, asafetida, curry leaves, cardamom, chilies, mint leaves, pepper, mace, nutmeg, mustard seeds, coriander leaves and seeds, ginger, cloves, cumin seeds, fenugreek seeds and leaves and poppy seeds. Spices are rich in vitamins and minerals like Vitamins, minerals, carbohydrates, proteins, moisture, minerals and fiber. Their cautious blend enhances the nutritive value of the preparation.
Onion, garlic, shredded coconut, curry leaves and tomatoes are also central ingredients in most curries. Finely chopped onions and fresh coriander leaves, garlic-ginger paste, garam masala and tomato puree are significant ingredients in the popular Punjabi cuisine while shredded coconut, curry leaves and mustard and red chilly seasoning define a simple vegetable curry in the south.
Garam masala is a powderd combination of roasted spices like cuminseeds, coriander seeds, aniseed, black pepper, nutmeg, cardamom, cloves, mace, dried bay leaf and cinnamon. Again, these formulas vary in different regions of the country. Asafetida, with its distinctively peculiar smell, enhances the taste of most Indian side dishes. Seasoning and pickling is incomplete without this ingredient.
Vegetable oil, peanut oil, coconut oil, sesame oil, sunflower oil, ghee and mustard oil can be used for cooking. Use of oil is dependent on the geographic region, for instance coconut oil is preferred in the south west region of Kerala, mustard oil is prevalent in North Eastern states; coconut oil is used in the Deccan region while sunflower oil is all the rage today as a healthy option.
Here is a recipe for a curry called Cholay. Made out of chick peas it goes well with rotis, pooris and bhaturas. It is liked all over the country for its tangy flavor, and delectable mix of spices.
Cholay
Ingredients
Chick peas 2 cups, finely chopped onions 2, garlic 8 to 10 pods, freshly grated ginger 1 teaspoon, tomato puree 3 tablespoons, red chili powder 1 teaspoon, turmeric powder ½ teaspoon, garam masala a pinch, green chilies 2, finely chopped fresh coriander leaves, ghee 2 teaspoons, powdered jaggery 1 teaspoon, mango powder (aamchur) ½ teaspoon, cooking oil 2 tablespoons, salt to taste, bay leaf (1) and cumin seeds for seasoning.
Method
Pressure cook chick peas, that have been covered with water for 6 to 8 hours, until soft. Pulverize ginger, green chilies, a little coriander and garlic to fine paste. Heat oil and cumin seeds in a kadai (frying pan). When the seeds start spluttering add the paste and keep stirring for five minutes. When the raw flavor of the paste diminishes, add the finely chopped onions and ghee and stir until onions are pink and malleable.
Add the tomato puree and stir for an extra five minutes. Now insert the chili powder, aamchur, powdered jaggery and the turmeric and keep stirring on a muted flame. After a couple of minutes add the chick peas and maintain cooking for an additional five minutes. Put in the remaining coriander leaves and garam masala, before taking away the pan from the flame. Serve hot with rotis, rice or pooris.
Sounds scrumptious! You may print the recipe out with my good wishes. Talking about printing, here is another speedy tip. The ink for your printer can be so costly. So many people complain about that aspect every day. I came across a wonderful online supplier called Peachtree Ink that will deliver ink at amazingly low prices. Check it out, You will love me, Vasantha for the wonderful recipe and the tip on ink.
Author Resource:
Vasantha Chary is an authentic Indian lady from Delhi who knows her Indian cuisine like a pro. She is sponsored by
Peachtree ink which is the best place online for " target="_blank">http://www.usainktank.com/"> cheap ink for printerand UsaInktank who are the best online suppliers of http://www.usainktank.com/"> cheap ink for printer
![[Valid RSS feed]](http://www.look4articles.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
![[Valid RSS feed]](http://www.look4articles.com/images/rss.jpg "XML Feed For RSS")