All about spices

one of the most famous Indian spices:

cardamom pods:

Cardamom is a spice that originated in India, Nepal, and Bhutan, It is available in most tropical places in Asia, including India, China, Bhutan, Vietnam, Malaysia, Korea, and Japan. It is regarded as the Queen of Spices and is one of the most expensive spices.

health benefits:

1. Anti-Carcinogenic Properties:

2. Good for Cardiovascular Health:

3. Control of Cholesterol:

4.  Detoxification:

5. Dental Diseases:

6. Anti-Inflammatory Properties:

7. Improved Blood Circulation:

8. Good for Nausea and Vomiting:

Top 10 Facts About India

Indian dessert

Kulfi ice cream

serves: 2-3

Full fat milk - 1.25 litres

Powdered Sugar: 1/3 cup heaped

Cardamom: 4, powdered

strawberries

Saffron: few strands, soaked in a tablespoon of warm milk for 10 minutes

Method:

1. Heat milk in a wide bottomed pan and bring to a boil. Allow the milk to simmer on medium a flame till it reaches half of its original quantity. Keep stirring inbetween.
2. Add powdered sugar, cardamom powder and roughly chopped strawberries. Mix well and keep simmering on a medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
3. Turn off flame and allow to cool.
4. Once cool, place the mixture in the fridge for a few hours.
5. Pour the chilled mixture into kulfi moulds and close the lids.
6. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
7. Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.
8. Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more strawberries.

https://upload.wikimedia.org/wikipedia/commons/d/df/Strawbeerry_kulfi.JPG

 

Main course 2/2

Chicken Tikka Masala recipe

serves: 4

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

 1 teaspoon ground cinnamon

 2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

 1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

 3 boneless skinless chicken breasts, cut into bite-size pieces

 4 long skewers

 1 tablespoon butter

 1 clove garlic, minced

 1 jalapeno pepper, finely chopped

 2 teaspoons ground cumin

2 teaspoons paprika

 1 tablespoon salt, or to taste

 1 of can tomato sauce

1 cup heavy cream

     1/4 cup chopped fresh cilantro

  Method:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons of salt. Stir in the chicken, cover, and refrigerate for 1 hour.
2. Preheat grill on a high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons of cumin, paprika, and 3 teaspoons of salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

https://commons.wikimedia.org/wiki/File:Chicken_tikka_masala.jpg

Main course 1/2

chicken biryani recipe

serves: 4

300 g basmati rice

25 g butter

1 large onion, finely sliced

1 bay leaf

3 cardamom pods

1 small cinnamon stick

1 teaspoon turmeric

4 chicken breasts, sliced

4 tablespoons curry paste

85 g raisins

850 ml chicken stock

coriander, chopped

      Method:

1. Soak the rice in warm water, then wash in cold until the water runs clear.
2. Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste, cook till fragrant.
3. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum, cook the rice for another 5 minutes. Turn off the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
4. To serve scatter over the rest of the coriander.

Typical Indian three course: Starter

   samosa recipe:

pastry:

1 cup all-purpose flour

2 tablespoons vegetable oil

Filling

2 large potatoes

1 onion, chopped

2 green chilies, very finely chopped

3 tablespoons oil

¹⁄₂ teaspoon ginger, grated

¹⁄₂ teaspoon garlic, crushed

coriander seed

1 tablespoon cilantro, finely chopped

¹⁄₂ lemon, juice of

¹⁄₂ teaspoon turmeric

¹⁄₂ teaspoon garam masala

¹⁄₂ teaspoon red chili powder

salt

Method:

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture until it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.
7. Heat 3 tablespoons of oil.
8. Add ginger, garlic, green chillies and few coriander seeds.
9. Stir fry for 1 minute, add onions and saute till light brown.
10. Add cilantro, lemon juice, turmeric, red chili, salt and garam masala.
11. Stir fry for 2 minutes.
12. Add the potatoes.
13. Stir fry for 2 minutes.
14. Set aside and allow to cool.
15. Divide dough into 10 equal portions.
16. Use a rolling pin, roll a piece of dough into a 5 inch ovals.
17. Cut into 2 halves.
18. Run a moist finger along the diameter.
19. Roll around finger to make a cone.
20. Place a tablespoon of the filling into the cone.
21. Seal the third side using a moist finger.
22. Deep fry the samosas on low to medium heat until light brown.

source: http://www.food.com/recipe/indian-samosa-15348

hello, my name is Amy and this is my blog on the geography of Indian cuisine.


India is the largest producer of spices in the world, 70% of all the world’s spices come from India.


Both vegetarian and non-vegetarian foods are popular, India has the world’s lowest meat consumption. Seafood is common in the coastal region of the state.


Rice is the staple food eaten with lentil preparations like dal, sambar and spicy vegetables or curries. Rice is cooked in a wide variety of forms. One of the most popular rice dishes is Biryani which is spicy, aromatic and full of flavour. Staple ingredients of Indian cuisine like tomato, potato and chilli don't have Indian origin. They were brought to India by the Portuguese.


A famous side dish for Indian cuisine is bread, different varieties of Indian bread include: Chapati, Phulka, Puri, Roti, Thepla, Paratha, Naan, Bhatoora, Baqar Khani, Appam, Dosa, Luchi, Puran Poli, Pathiri, Parotta and many more. Some other staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor (often red lentils), toor, urad, and moong.

According to Indian cuisine, there are six different tastes: sweet, sour, salty, spicy, bitter, and astringent. An Indian meal is a well balanced combination of all the six tastes. Often one or two of them will stand out, but one dish won't contain all six. Some most famous spices are: Cardamom,  Clove, Black pepper, Cumin, Turmeric and Coriander.