Indian food is different from the rest of world not only in taste but also in cooking methods. Indian staple foods consist of rice, whole wheat flour, lentils, chickpeas combined with an aromatic array of delicious spices. Our trip around India and Nepal led us to an orgy of culinary delights. From on the street dining with the sacred cow to traditional curries, we tried it all. Our guide Harish took us on a tour through the alleyways of Delhi and Jaipur. We sampled traditional street food of samosa; fried triangular snack made of potato and onion as well delicious lassi served in little clay pots. Lassi is a traditional yogurt drink flavoured with cumin. Momos, a variation of the dim sum were another firm favourite. Technically not Indian but Nepalese. Of course, our tour staple the masala chai tea. The popular Indian tea blended with a mix of spices.We tried a variety of curries and dhal served with rice and nann or roti and were actually craving just plain steak and veg or a ham and cheese sandwich by the end.
As part of our tour, we had a traditional Indian cooking class and demonstration with Vandana. We sat around Vandana's kitchen area whilst she prepared an assortment of dishes for our dinner. Here are two of her recipes.
MASALA CHAI
SUMMER WINTER
3 cups of water 3 cups of water
2 teaspoons black tea 3 black pepper corns
2 cardamons 3 cloves
3 teaspoons sugar small piece of cinnamon
3 cups of milk. 1 " ginger
3 cups of milk
Crush spices. Put water into pan with all ingredients except milk and boil for 2 minutes. Add milk and then boil a further 3 minutes.
BAIGAN (aubergine dish)
Ingredients
250 gm eggplant, 250 gm chopped tomato, 1 diced clove of garlic, 1 sliced onion, 1 chopped chilli, 1/2 tsp turmeric,1 tsp coriander powder, 1 tsp chilli powder, 1 tsp garam masala, 1/2 salt, 1 tsp aniseed,1/2 cumin seeds, 1/2 fenugreek seeds.
Method
Heat oil, add onion and garlic. When golden brown add spices except garam masala and fry. Add egg plant with 1 tab of water and cook for 15 minutes. Then add tomato and cook for a further 5 minutes. Stir in garam masala at the end.
As part of our tour, we had a traditional Indian cooking class and demonstration with Vandana. We sat around Vandana's kitchen area whilst she prepared an assortment of dishes for our dinner. Here are two of her recipes.
MASALA CHAI
SUMMER WINTER
3 cups of water 3 cups of water
2 teaspoons black tea 3 black pepper corns
2 cardamons 3 cloves
3 teaspoons sugar small piece of cinnamon
3 cups of milk. 1 " ginger
3 cups of milk
Crush spices. Put water into pan with all ingredients except milk and boil for 2 minutes. Add milk and then boil a further 3 minutes.
BAIGAN (aubergine dish)
Ingredients
250 gm eggplant, 250 gm chopped tomato, 1 diced clove of garlic, 1 sliced onion, 1 chopped chilli, 1/2 tsp turmeric,1 tsp coriander powder, 1 tsp chilli powder, 1 tsp garam masala, 1/2 salt, 1 tsp aniseed,1/2 cumin seeds, 1/2 fenugreek seeds.
Method
Heat oil, add onion and garlic. When golden brown add spices except garam masala and fry. Add egg plant with 1 tab of water and cook for 15 minutes. Then add tomato and cook for a further 5 minutes. Stir in garam masala at the end.
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