Indian+Food-Makszin+Loredana


 * // India&Food //**//

India is the one of the most culturally, linguistically and genetically diverse country in the world. India is a living example for demonstrating wide range of traditions, manners, habits, tastes and customs. // // Indian food types are diversed by the ingredients, spices and the cooking methods which are unique to the regional parts of the country. Rice and wheat are India’s main staple foods. Spicy food and sweets are very popular in India. //

// Turmeric Indian Restaurant offers a wide variety of delicious dishes and is committed to maintain the distinct class & refinement of both North and South Indian food //
// North Indian receipe is distinguished by the proportionally high use of dairy products; milk, paneer (cheese), ghee (clarified butter), and yogurt as the common ingredients. Other common ingredients include chilies, saffron, and nuts. Naan, Kulcha, Bhatura, Tandoori Chicken, Samosa, Chicken 65, Channa Masala, Gulab Jamun are some of most popular North Indian Food. // // South Indian receipes are mostly vegetarian dishes and produces some of the popular indian dishes. The use of rice, lentils, vegetables and the blending of spices provide the distinctive flavors and aromas of South Indian food. Chettinad food is one of the spiciest and the most aromatic in India. Dosas (Crepes), Idlis (Steamed dumplings), Vadas (Fried dumplings), Sambar(Lentil Soup), Briyani, Pesaratu Uppuma, Malabar Fish are some of the popular South Indian Food. // **EGG CURY** Here is a recipe I came up with as great way of using eggs in South Indian food. The combination of onions, curry leaves and hot chillies are intoxicating! Makes a great cold day meal. TO make into a paste: 1 large onion, roughly chopped 2 branches ( approx 20) curry leaves 5 dried red chillies 1 inch piece ginger, sliced 3 Indian green chillies 5 cloves garlic 1/2 tsp cumin seeds 1/2 tsp Asafoetida powder For the Curry: 5 hard boiled eggs, peeled and cut in half lengthwise 4 tbsp unsalted butter 1/2 tsp mustard seeds 1 large potato, sliced in wedges 1 cup frozen peas 1-1/2 cups coconut milk 1 tsp coriander powder 1/4 tsp turmeric powder Salt to taste 1 tbsp curry leaves, finely chopped Heat 1 tbsp butter in a pan and fry all the paste ingredients; the cumin seeds, red chillies, green chillies, curry leaves, asafoetida, garlic and ginger for about a minute. Add the onions in and fry on medium-high heat until they turn translucent and light brown. Add this mixture into a blender, add 1/2 tsp salt and grind to a paste using needed coconut milk(about 1/2 cup). Make the paste smooth (pourable consistency) and set aside. Heat the remaining 3 tbsp butter in a pan and add mustard seeds. As soon as it starts spluttering add coriander powder and turmeric powder. Fry for a few seconds, stirring continuously. Now add the potato wedges and stir well to coat them with the spice mix. Add some salt and fry on medium-high for a few minutes, until it turns golden brown. It doesn’t matter if it’s still not fully cooked. Now add the ground paste to the potatoes in the pan and mix again. Let this cook for about 5 minutes on medium-high heat. At this point, pour in the remaining cup of coconut milk and let it simmer for another 10 minutes. Pour about 1/2 cup of water to make it more gravy-like. Add the frozen peas, let this cook for another 10 minutes. Simmer the sauce till the potatoes are cooked and the gravy has become thick. If it seems too thick, add the needed water to thin it out and add salt to taste (if needed). Gently immersed the halved boiled eggs in the sauce. Make sure the eggs are fully coated and immersed in the gravy. Simmer the eggs in the sauce for 10 minutes. Sprinkle more chopped curry leaves on top and Serve with hot rice or idiyappam ( Indian rice noodles). It also goes great with rice. If you are not going to serve the curry immediately add the eggs in just before you are ready to serve.