Curry-making can be simple and pleasurable process. You are free to improvise. You will become the master of your very own curry matrix.
Large, heavy pots with thick bottoms are also necessary for cooking ingredients that must be simmered over medium-high heat over time. This method of cooking allows sauces and stocks to reduce at a higher intensity than the normal slow simmer, which builds the complex flavors that are Indian cooking`s rich hallmark.
A food processor with both wet and dry functions is the first thing you will need. Many Indian spices are used in as fresh a state as possible, which means that things like coriander are kept in their whole seed shape until the chef is ready to use them. Garlic and ginger tend to be mashed rather than minced, which has a subtle effect on the flavor.
hey’re also great for pureed soups, whipping up sauces and pestos (you’ll know exactly what you’re putting in there) and nut butters.
As there are often a lot of ingredients in a recipe, it is a good idea to measure them out and have them ready before you begin to cook, so that you are not held up looking for things at a crucial moment.
No Indian table is complete without chutneys, providing extra flavor or piquancy. Chutneys — thick, sweet or sour, mild or hot are without doubt favorite accompaniment in every Indian regional cuisine.
To add flavor to cooking, spices can be added to oil. Every region of India has its favorite oils, many of which not only provide fat for searing and sizzling but also infuse flavor, making dish to taste diffrent.
Raita is yogurt based condiment mixed with vegetables, fruits. It is seasoned usually with spices like roasted ground cumin or along with some herbs. In India yogurt is relished at all the meals.