Indian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity.
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This curry surfaces on our menu every once in a while and I invariably overeat when this stuff is on the table. It tastes great with rice [...]
We had these crunchy, spicy pakodas for lunch yesterday.
While not usually lunch material, they provided a nice change as pakodas are normally snack food in India. One of the most common times they’re made is when it’s raining outside. Most houses will then deep fry this delicious snack and the whole family consumes copious quantities [...]
Jackfruits are quite common in India and this part of the world and I learnt something new today – Jackfruits are the largest tree borne fruits! They can be cooked both dry and in a gravy.
Anyway, this is quite a tasty dish made with jackfruits. We first chop the jackfruits, omitting the middle section and [...]
My mother in law spent the week end with us. Ignoring the traditionally spouted disadvantages of having MIL in the house, the most obvious advantage is her cooking. Good, old fashioned, hearty Punjabi / North Indian food at its best. She took on the job of making breakfast and she made what she calls ‘Makki [...]
There’s this guy in my office – the office boy. He is a simple minded chap who insists, absolutely insists on opening doors every time I need to go out. When nature calls, he opens the door, patiently waits at the door, and then opens the door when he hears me coming. He also considers [...]
These can be served on their own as a course, accompanied with a suitable green/white salad. You could also replace the meat patties and make fish burgers. You’ll need:
2 oz Potatoes
1/2 lb Cooked fish
2 Eggs
1/2 oz Butter
Salt and pepper to taste
Method:
Shred fish finely and rub potatoes through sieve.
Melt butter, add fish, potatoes, pepper, salt and [...]
You’ll need:
250gms fresh Ginger [not the ones with a thick brown skin. Look for the thin skinned, pale variety]
1 tsp Fenugreek seeds
5 green chillies
12 red chillies
1 lime size piece of tamarind
Salt to taste
Curry leaves
Method:
Fry the red chilies and fenugreek seeds separately. Powder them separately.
Slice ginger into thin medallions. Deep fry in oil till golden brown.
When [...]
Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Uses of blanching:
Peeling: Blanching loosens the [...]
Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ’special’ days.
You’ll need:
3 Minced Mutton
1/2 Cup tomatoes, chopped
1/2 Cup onions, finely chopped
1 tsp ginger paste
1 tsp green [...]
