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nachos are great for movie experience, in austria you can pick between a cheese sauce and a kinda tomato sauce, one is yellow and the other red, to dip your nachos in. mexican food is really one of the best foods in the world. shame i rarerly have opportunity to eat it and it is expensive in austria. we dont have mexican food trucks or like that only expensive fine restaruants.
My AncestryDNA autosomal results [yes it is a link click on it]
then you must be some kind of wizzard who has lightning in his eyes - Balkanforum user Cobra about Mortimer
Only a Sinti and Roma who has gained the power of the wheel can do it. - In conversation with the Balkanforum user Axer
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My AncestryDNA autosomal results [yes it is a link click on it]
then you must be some kind of wizzard who has lightning in his eyes - Balkanforum user Cobra about Mortimer
Only a Sinti and Roma who has gained the power of the wheel can do it. - In conversation with the Balkanforum user Axer
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Their is Taco Bells in over 80 countries.
Their is Mexican influence in the daily life of 1.3 billion Indians.You're overrating mexican influence .
With out Mexico, Indian food would have no flavor
COOKING WITH CHILI PEPPERS: CORNERSTONE OF INDIAN FOOD
INDIA AND ITS CHILI CONNECTION:
Although chili peppers historically originated in MEXICO , it’s no surprise that today, by a long margin, India is the world’s largest producer of chili peppers, or ‘chillies’ as they’re commonly referred to around the country.
For most of us who’ve had the pleasure of sweating it out over spicy but delcious Andhra food, it also makes sense that the state of Andhra Pradesh in southern India produces majority of this essential Indian ingredient.
In spite of thousands of chili pepper varietals, the obvious question ‘which chili gets used where?’ doesn’t call for much thought back in India.
It’s commonly known that Kashmiri chilies are good for color and flavor with low levels of spiciness, while south Indian chili pepper types offer a stronger spice kick.
In a generations old display of the modern-day ‘Farm-to-Table’ concept, most Indian homes cook with the regional chili peppers produced and sold by their local farmers and spice stores.
And so like many Indian living outside India, during my early days in the US, the wide selection in western markets left me wondering on my chili pepper judgment for Indian food.
Based on the desired levels of spiciness, from highest to lowest, I’d suggest picking green/red Cayenne chili pepper, Thai green chili pepper or Serrano pepper; these chili peppers impart the kind of spicy taste required in India’s cuisines.
Habenero peppers, although spicier, can be too intense in authentic Indian cooking, while Jalapeńo in a curry may as well be green bell pepper.
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Principles and Secrets of Great Curry Making
This page is intended to explain the general principles for making a curry and can be used to create most curry dishes. I will start by explaining the basics and building blocks required for creating great tasting curries and finally the "Curry Method".
Spices
Spices are fundamental to all Curry Recipes and there is a huge range of spices which can be used but only a few of which form a basic curry powder. The most important spice for a curry is Cumin seeds, then Coriander seeds and these you will usually see as the most prominent two ingredients in nearly all shop bought Curry Powders. Additional spices in a Curry Powder usually will include Fenugreek, Ginger, Garlic, Turmeric, Cardamom and some others may be included for specific types of curry powder. Ground spices and Curry Powders must always be used fresh and kept in air tight containers. Older stale spices will add nothing but grit to your finished dish and leave you feeling dissapointed with the results. The very best reults will always come from grinding your own spices from whole seeds just before using them. This of course is not always practical which is one of the reasons we have launched our own range of curry powders and spices, these are all made fresh to order and shipped withing 7 days. We toast whole Cumin and Coriander seeds until they crackle then freshly grind and blend in other fresh spices as needed for the curry powder being made, in this way you can be sure of the very freshest most aromatic spices imagineable leading to great results. If however you have the time to make your own before a curry I would strongly urge you to give it a try.
Chilli=Nahuatl=Language of the AZTECS.
With out Chilis Curry will lack flavor
Chilli
Chilli gives the curry it's heat and can be used in whole fresh form, chilli powder, whole or crushed dried chillies or as chilli sauce or paste. As well as heat, chillies can add some subtle dimensions of flavour which can be dramatically different from one chilli to the next. Habanero and Scotch bonnet chillies have a beautiful buttery, oaky and vanilla tones but are so hot that most people can't really take them. Most Indian Restaurants use predominantly Long thin green cayenne or finger chillies, they have a good taste and high heat level and can be added chopped, sliced or whole as required. The heat level of fresh chillies is reduced somewhat with the length of cooking so add them earlier if you like it milder and later if you prefer it hotter. Always add chilli in whatever form a little at a time, you can always add some more if needed but you can't take it out once you have overdone it. Chilli powder will permeate the rest of the sauce most readily. Finely chopped fresh chillies will need to cook for a while to add to the sauce in quite the same way. Whole and sliced chillies will add their heat mainly when eaten directly. Adding whole chillies to a mild curry can be one way to satisfy the demands of a group with different heat tolerances by serving the chillies to only those who like them, however there is a risk of one or more splitting and making the sauce hot so use thicker skinned chillies and add to the dish when most of the stirring and working has been done, alternatively add some fresh chillies, lightly toasted chillies, or chilli sauce as a table condiment. Adding chilli powder to a finished dish is not a good way to add heat as the spices need to be worked in to the dish which is difficult once served.
Pureed Tomato - Madras, Rogan, Jalfrazi======>>>>>> Tomato domesticated by Mexican natives
http://www.curryfrenzy.com/curry/html/curry-method.html
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