from a flowering plant that grows widely in tropical regions around the world and is cultivated for its edible seeds. Whole or ground white sesame seeds are used in savory Indian dishes, breads, and many sweets. Sometimes the seeds are toasted to heighten their nutty flavor. They come in a host of different colors, depending on the variety, including white, yellow, black, and red. In general, the paler varieties of sesame are used in the West and Middle East, while the black varieties are more common in the East. They are available in most grocery stores.
Tamarind This is the curved, brown bean pod of the tamarind tree. The pod contains a sticky pulp enclosing one to twelve shiny black seeds. It is the pulp that is used as a flavoring for its sweet-and-sour fruity aroma and taste. It is used in chutneys, preserves, and curries. Tamarind is available in South Asian grocery stores, natural foods stores, and some conventional supermarkets in one or more of the following three ways: in pod form; pressed into a fibrous dried slab; and in jars of tamarind “paste” or “concentrate,” which has a jam-like consistency. I use the tamarind paste in the recipes in this book simply because it is the most convenient form to use and is fairly easy to find.
Alternatively, to create tamarind juice from the dried slab, soak a walnut-size chunk of the dried pulp (this is equivalent to 1 teaspoon tamarind paste) in ½ cup (125 ml) of warm water for 15 minutes. After soaking the pulp in water, break it up with your fingers and then mash it with a fork until the liquid is muddy brown in appearance. Strain this mixture before use through a fine-mesh strainer. Using the back of spoon, mash and push the pulp through the fine-mesh strainer to extract any remaining juice.
Turmeric It is a rhizome of a tropical plant in the ginger family. The fresh root is boiled, peeled, sun-dried, and ground into a bright yellow-orange powder. Ground turmeric has a warm, peppery aroma—reminiscent of ginger—and a strong, bitter taste that mellows with cooking. It is used to color many curries or as a “poor man’s substitute” for saffron since it imparts a similar color; the taste, however, is quite different.
Yogurt Thick and creamy yogurt is made every day in homes across the Indian subcontinent and it is an important part of every meal. It is most commonly enjoyed plain as a mild contrast to spicy foods. Raitas—cooling salads made with yogurt and crunchy vegetables—are very popular. Yogurt is often churned into cooling drinks with spices and is the base for many desserts. In savory cooking, its main role is as a souring agent, though it also aids digestion. In India it is customary to end a meal with either plain yogurt mixed with rice or a glass of Indian spiced “buttermilk” (thinned yogurt with salt, green chilies, ginger, and salt) common in south India. The best yogurt for the recipes in this book is a thick, plain, natural yogurt made from whole milk. Look for organic, whole-milk yogurt for the best consistency and flavor.
Chapter 1 THE BASICS
Most Indian meals are prepared fresh. But it makes your cooking easier and less stressful if you have a few basic preparations and key ingredients made up in advance. If you understand the basic preparations and techniques, know your way around the kitchen, and have a love of good food, you can master Indian cooking. Don’t hesitate to experiment with spices, as the discoveries made can be very flavorful and rewarding.
Indian cooking is all about spices and flavor. To the Indian cook, the two are one and the same: spice equals flavor. To understand Indian cooking is to understand how to use spices individually and in combination to enhance food. The specific mixture of spices in the food is referred to as a masala, which means a blend of spices or herbs. It is this unique combination of spices or herbs that creates the distinctive taste of each dish. This section includes recipes for masalas and other basic flavor components that form the building blocks of Indian cooking.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
