All questions, general or specific re: the cuisine of the Indian sub-continent
I am an accomplished cook and Indian cooking is my speciality.
Masters of Science
Due to the near-infinite galaxy of Indian spices, boring repetitious dining is never a problem. This is especially crucial when one needs to follow a diet to lose weight. This is how I became fascinated with this particular cuisine.
|lin||02/14/14||10||10||10||Thank you! and especially for your prompt .....|
|gita||10/18/13||10||10||10||Perfect! Thank you very much!|
"Americanized" Indian Food has relatively little "merch" (ground hot red chilis); and the seasonings are simplified by not using Curry Leaves, Hing (asafetida), carom (Ajwain), mustard oil, etc
I like these two recipes the best: www.tasty-indian-recipes.com/chicken-recipes/chicken-tawa-masala-recipe http://www.food.com/recipe/tawa-chicken-320453 [I assume that you are looking
Par-Boiled Rice is sometimes called Converted Rice in the West. It is popular in the SOUTHERN part of India and in the U.S.A. I cannot account for what is called what and by whom, but Asians
This is precisely how "brown stewed chicken" and "Ox Tail Stew" is served in Jamaica and on most Caribbean Islands. The beginning of the recipe always starts out with caramelized sugar - resulting in
Northern Indian dishes tend to use much more TURMERIC, which acts as a yellow dye. Incidentally, TURMERIC appears, according to recent research, to offer us protection against developing Alzheimers