No food 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 many styles of cooking and flavors favored, within the rich assortment of geographic, demographic, linguistic and cultural diversity of the country.
The word “curry” conjures up an vision of something spicy, something delicious and above all, something beyond doubt Indian. The word Curry is an anglicized spinoff 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 sweet, sour or bland! Vegetables and lentils cooked with spices and oil are an essential 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 blend of flavors unique 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 nutrients like Vitamins, minerals, carbohydrates, proteins, moisture, minerals and fiber. Their astute blend enhances the nutritive value of the preparation.
Onion, garlic, shredded coconut, curry leaves and tomatoes are also main ingredients in most curries. Lightly chopped onions and fresh coriander leaves, garlic-ginger paste, garam masala and tomato puree are critical 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 mixture of roasted spices like cuminseeds, coriander seeds, aniseed, black pepper, nutmeg, cardamom, cloves, mace, dried bay leaf and cinnamon. Again, these ingredients vary in different areas 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 depends on the geographic region, for example coconut oil is preferred in the south west region of Kerala, mustard oil is widespread in North Eastern states; coconut oil is used in the Deccan region while sunflower oil is accepted 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 zing.
Method
Pressure cook chick peas, that have been soaked for 6 to 8 hours, until soft. Grind 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 underdone flavor of the paste diminishes, add the finely chopped onions and ghee and stir until onions are pink and flexible.
Add the tomato puree and stir for a further five minutes. Now insert the chili powder, aamchur, powdered jaggery and the turmeric and keep stirring on a little flame. After a couple of minutes add the chick peas and remain cooking for another five minutes. Add the outstanding coriander leaves and garam masala, before removing the pan from the flame. Serve hot with rotis, rice or pooris.
Sounds delicious! You may print the recipe out with my compliments. Talking about printing, here is another quick 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 send 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
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