My first experience with the curry were the generic variety which the British always cooked and ate when living abroad a few decades ago. They also know that food I discovered "real" Indians and decided that as I could not afford to eat so much, I learned to cook the stuff I needed.
My first stop was then a local library, where the choice of books on Indian cuisine has been rather limited. However, I struck lucky and found a book called Indian cuisineby Madhur Jaffrey - what a data source. Written in simple language but with a better descriptive text and recommendations on what is meant exactly what I was looking for.
There has been an obstacle, but it was the endless list of spices, seasonings and flavors at the front of the book. I did not know where should I start - I had heard a lot, because they watched TV programs in Indian cuisine, "but" help, I thought, "accept that a lot of time ongoing to cost a fortune. "If you think the same thing, do not panic. Check-in pantry. You probably already have some of the items you need.
For example, try to black peppercorns, bay leaves, chili powder (if you're already a fan of chili con carne), ginger, nutmeg, cloves and cinnamon, if you're baking cakes or apple pie. You might find mustard seeds, if they want their food stains and sweet sesame, if you cook or Chinese. This leaves only aa few basic ingredients that appear in many Indian recipes - cumin, coriander, turmeric and cardamom. Often, cumin and coriander need, but if you buy the spices together, you can change it if necessary, to grind (and last longer so).
The other thing I did was a fairly simple recipe, select the beginning and bought the spices I needed for this. The next time I will cook an Indian meal, I have another recipe with similar ingredients, so I only had a couple hoursother things. Soon I built a whole pantry of things I need and do not have a drastic effect on my wallet.
There was nothing stopping me - I also know some recipes by heart now and you can do the same if you want.
You do not need special equipment for the Indian cuisine, although it would not be without my electric coffee grinder (to grind spices) and it's nice (but not necessary) to the traditional dishes that serve meals on other thanYou need a little 'patience and it's fun to cook with a friend, to share cutting, grinding and others to read the recipe, step by step so that you can not go wrong by half.
The flavors are great, a curry evening is very sociable, so going to try it.
No comments:
Post a Comment