6 Indean food recipes

Punch masala (a mixture of five spices) - Indian cumin, kalindzhi, fennel seeds gorchiytsy, fenugreek seeds (Shambhala)

Are being made and subject mix - for given (fresh beans), for tandoori (vegetable, chicken or lamb cooked in tandoor), various curry, etc.

The meal usually consists of rice, gave, chapatis or parath (types of bread), sabzi (a type of stew) or a vegetable dish, Wright (liquid salad dressing with dahi-iogurta), kebabs or Tikka (small pieces of something , fried or baked), vegetarian or not. All dishes with gravy, except Tikki, it may be "dry" eat with your hands using a piece of bread, but for the gifted like me, of course, served fork and spoon )

Iogurt-dahi / is simple, fermentation of milk in the same dahi-iogurtom or yogurt, in general, as in Russia. The taste

dahi - it is rather natural iogurt or yogurt. Our sour taste sharper.

Paneer - boiling milk folded citric acid, or yesterday's serum and throws in a colander for draining. Then the cheese is put into a press to remove excess water. I sometimes paneer before weighing add herbs and spices to taste.

Chutney - Sauces

Chutney are "raw", ie prostosmeshivayutsya when the components into a homogeneous paste, and "boiled" when the components protushivayut.

The most simple raw chutney - a chutney of mint, coriander. Tender leaves are put into a blender and grind, dobavivi a little water to the leaves is not enveloped around the shaft of a blender, then mix in the spices are added (in my case, this chili pepper, cumin (Zira), salt, pepper cheny sometimes ginger). Then bring the sauce to desired thickness dahi, but the mother of my boyfriend adds water and a little honey - this is typical of north India.

By the same principle is coconut chutney (instead of water, you can use coconut milk, mango, etc.

Cooked chutneys - the principle of cooking is simple: first is masala: a pan or skillet in preheated oil (ghee or vegetable oil) are added spice (if you add spice to remember that the seeds of Shambhala, mustard, etc. treuyut more time for cooking and added first, then comes sliced or grated ginger, and then milled spices, this general rule when cooking MASA), then the basis - the one vegetable or fruit from which is made chutney) lightly fried and boil-utushivaetsya on low heat adding water if neobodimo, to the boiling-thick.

So you can do tamatar-chutney (a healthy alternative to ketchup) - tomatoes blanshiruem to bookmark spices: orchitsa, pepper, chili, cloves, Gorica, cumin, coriander, ginger, fresh, dried mud, asafoetida, salt and sugar to taste);

apple and other fruit chutneys (mango, peach, plum, apricot, guava, pineapple) - Spices: ginger, cinnamon, anise, spicy chile pepper, cloves, turmeric, asafoetida. We understand that the composition of spices - a sample.

Chutney of the dates and tamarind. Tamarind - a red pods of a tree there. Tamarind is used as follows - the pods are cut into small pieces (if dried, then soaked) and cooked in for about 10 minutes. After that, the resulting broth decanted, added to it mashed pulp, and this suspension is used in cooking. Thus, for the prepared tamarind chutney to cut the suspension to add dates, cumin, pepper, chili, grated ginger, salt, sugar and boil until water evaporation and consistency of thick jam. Chutney to taste spicy, sour and sweet at the same time, goes well with grilled hot snacks.

Rice - all head, yes.

They say that white rice - crisp, cooked with little, salt, served to set off the sharpness of other dishes. By the way, beginning indoedam - if you gave something too spicy for your taste, order white rice or dahi - lift syndrome "kids-ogneedov" in the mouth.

Many rice dishes are prepared on the basis of pilau - first made masala, then add the washed dried rice, fried, add water, and all brought to the condition.

Lemon Rice (lemon rice): done masala of cumin seeds, mustard seeds, curry leaves and cinnamon, hot pepper. Ready Masalit CLADES dried rice and fried a couple of minutes, pour the salt water (for color, you can add turmeric), is brought to a boil and boil for 1 minute. Then fire umeshaetsya and dish brought to readiness, until the rice is to absorb all the water. Almost cooked rice sprinkled with lemon juice, put the butter on top and all that is left under cover cook for 2-3 minutes. Then he carefully mixed and ready.

By the same principle can be done in Fig wasps spinach (Palak Chaval), spicy rice, rice with coconut (masala is not done in butter and spices are added to the water - the sugar, cardamom, coconut, cashews or pistachios, and then the rice and boil all to absorb moisture rice), various pool (rice with additives)