Indian Cookware - Know The Basics

Shred the coconut. Break the cashew nuts into small pieces and fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. After sufficient stirring, add the fried cashew nut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and stop heating. Pour the mixture onto a plate which could accommodate sufficient thickness. Cut into rectangular pieces while hot.

One of the best aspects of Kerala for a recovering sugar addict like myself, is that there is absolutely nowhere to get a pastry sugar fix. Overall I saw only one cake shop in the whole state. Generally, most meals end in fruit. Some of their favourite desserts are dishes made of vermicelli or red rice (Payasam) or carrot (Carrot Kheer). I think that pineapple is not a bad way to end a meal here.



Method: Peal the Carrot and Onion and grate it. Cook Green peas, grated carrot. Mix the corn flour and chilli powder well and add the grated cheese to it. Then add cooked peas and carrot and grated onion to it and make it as a small balls. Then put the tava on the gas stove in flame and press the balls in to vadas and keep it in the heated pan. Pour ghee or oil for frying. After it becomes golden brown in colour take out the cutlets and serve with hot chilli sauce or Tomato sauce.

At the center of all this is a versatile staple called kicharee. Kicharee is the Hindi word for "mess" or "mixture." Some might call it a simple stew containing fiber, fat (ghee) and healthful spices.

This curry can be made in minutes. Teamed with a little saffron ghee rice or chewy home made naan bread it is the perfect mid week family meal or side or main dish for an exotic dinner party.



Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped more info tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.

A genuine Indian curry recipe has a consistency similar to a soup. It is composed of different spices, clarified butter (ghee), chickpea flour as well as yogurt. In Thailand, the word curry means meat, fish, or vegetables cooked in a spicy sauce. Curry is made differently in various parts of the world. For instance, a Malay would make this dish with coconut milk and bay leaves. A Punjabi will add lots of cream and butter and will make use of wheat rather than rice. A Tamil will add a combination of meat or shallow fried fish with dry spices and vegetables.

The third step which is critically important is that after the cleanse you must follow the diet that is correct for your body type. I have written articles that you can take a look at to find out more about an Ayurveda diet to support your body type.

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