Tuesday, March 31, 2015
INDIAN CUISINE -INGREDIENTS THE MOST COMMON INDIAN USE
List of some of the spices used in Indian cuisine at the end. Cow's milk is essential in Indian food, because after she made three key ingredients:
Ghee is clarified butter. The main fat used in Indian cuisine.Traditionally, ghee is always made from the milk of cows,
All over India, rice is sometimes traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people sometimes dab roti with ghee. In Bengal (both West Bengal andBangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yogurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic, and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals, and curries in Punjab often use ghee instead of oil, to make them rich in taste. Different types of ghees are used in different types of cooking recipes; for example, ghee made from cow's milk is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal (lentils), but for cooking purposes, ghee made from buffalo's milk is used generally.
Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.
THE DAHI ( YOGURT)
Used in almost all Indian meals, as a component of at least one of their dishes. Yogurt is always used sugar; its mild flavor is complemented with spices, lactic acid which helps soften meat in marinades. Its creamy texture gives consistency to sauces and ligated with rice and vegetables helps that they can be eaten with the hands.
Is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India.
Is make From home milk cheese used in India in variety and number of plates is made.
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).