 |
Indian FlavourSpices and curry powder are heart and soul of Indian Cooking Spices,
curry powders and herbs are very
To her, spices in home cooked dishes must be specially grounded. She washes and dries the spices in the sun. The reason she prefers preparing her own grounded spices is because readied grounded curry powders taste too powdery. She doesn’t know what was added inside because when cooking she finds the powder sticking and burns in the pot. Aunt Kamachi uses both fresh and dried chillies for her Indian Flavour cooking and has taught me how to handle both. Both fresh and dried chili peppers are used in varying degrees for different curries.
When she cooks sweet and sour curries, she adds tomatoes to cut down the hotness but her Curry Deep Fried Chicken are fiery hot that the kids needs plenty of ice water to take away the burning effect. If some of you have tried our local Indian curry, you would agree with me, it is unique. And our own local Indians have created it to suit the taste and country we are in. Spices are the heart and soul of Indian cooking.
For Indian Flavour (cooking), it is important to note these: Onion, ginger and garlic are a must, they are the friends of the spices like cardamon, cloves and etc. If you remember for Malays and Nyonyas, galangal, lemon grass and tumeric is important to their kind of culinary heritage. For spices, depending on the curry you cooked, the recipe will advise grounded or use it whole when sautéing. Herbs like curry leaves, coriander leaves, mint leaves an added taste and color to the Indian Flavour Masak (cooking). So put these in your thoughts when you want to Indian Flavour masak (cooking) For traditional dishes, it is now recommended to have pickles to accompany it.
White carrot or beetroot Pickle too cuts down the rich flavoured spice and add more active enzymes for you. Then again, you can have Vegetable Salads too, as fresh vegetables in Indian cooking is rare. Basically in Penang, we have two main types of Indian food.
Northern Indian FoodNorthern Indians eats lots of bread like Capatis and Roti Pratha. It is accompanied by vegetarian and non vegetarian curries. Meat kebabs, spicy lamb, chicken are served with kurmas. The curries are not very hot but using a combination of yoghurt and ghee m akes their dishes a specialty. Southern Indian foodThosai, Idlee and vadai are food I am more familiar with. It is usually eaten with sambar or curries like fish, prawns crabs and squid.
I loved it most when it is cooked with tamarind and lots of spices and santan. Thosai and Idlee are made from rice and black pea, while vadai is made from dhal. At home, one can use a griddle to make the Thosai. The griddle when handle correctly will last. It will not rust. Just make sure, you oil it rather then wash the griddle after use. To use the griddle, scoop the Thosai or any bread like Chapati mixture onto the griddle, using the scoop to circle and flatten it. Cover to cook it for a few minutes.
For idlee, you would need a special pot (idlee paneer) with four to five holes, lining it with a muslim cloth and scoops of grounded rice. When making the mixture of Thosai, you have to grind it finer while for Idlee, it has to be a little rougher almost feeling it sandy. But the final cooked idlee is lovely, soft and spongy. For sambar, usually dhal cooked with vegetables like carrot, potatoes, peas, ladies finger, cabbage and aubergines. South Indian cooking has the very best of meat, fish and vegetarians food. The participation from Food Reviews resulted in some of the best food choices. Believe you me, we went around the past few weeks eating non stop but fortunately the team helped to EAT! Tough choice but honestly, we could not eat all. But since most of voted, they deserved to be listed. Some Top Indian restaurants in PenangNorth Indian Cuisine
South Indian Cuisine
Malayam Cuisine
Vegetarian Cuisine
Mamak Nasi Kandar
Go to Top of Indian Flavour Page Back to Penang Food PageTry Aunty Kamachi Curry Deep Fried Chicken This Onion Pickle cuts down the richness of Indian Food My kids are crazy of Vegetable Salad, all kinds
Subscribe to my RSS feed, if you don't know what this is, please read here more:
Let others know about this site by book marking at your favorite social book marking system:
|
|
