Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #1
Welcome Indianfood Lovers!"Pakwan" in Hindi means a cooked meal. So every week, I'llcookup a dish for you containing the best resources on IndianFood.Among the regulars will be a nifty recipe, a useful websiteandsome tidbits on the spices and utensils used in IndianCooking.Let's get sizzling...
Quick Dip: Mint ChutneyIngredients:
2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies1/4 cup water, salt
a. Combine all ingredients, except the curds, and grind to avery fine paste.b. Add salt to the curds and beat until it becomes smooth.Add the ground paste and beat again to mix all ingredients.Use it as dip or salad dressing.
Pakwan Buzzword: DUM
"Dum" describes a process whereby the material is cookedbetween two gentle fires, one above and one below. Usually,the one below is a wood fire and is drawn, should the heat beexcessive. The one above is live charcoal, extensivelyused for making Biryani or Hyderabadi Dishes.Ask Chef Sonzy: You can call me Sonzy. Ask me any recipequestions or queries you have about Indian cooking. You canalso send in your comments, suggestions and contributionsto me and I will feature them here.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #2
Welcome, Indianfood Lovers! This issue of "Pakwan" highlights the motherly touch that isechoed in all Indian recipes. Each dish in India is nurturedwith love and is a feast in itself. So have a ball
Ammas.com features a full cooking section made up of 36,000 authentic Indian recipes, including prompt cookingadvice and online cooking school. Managed by mothers, theyhave everything from microwave cooking to partymakeovers.http://www.ammas.com
Quick Tip: How to make Paneer
1 ltr milk1/2 tsp citric cid or lemon juice2 tbsp water
a. Dissolve the citric acid in water. Bring milk to boil, stirringcontinuously. Add the acid solution gradually, while stirring.When the milk curdles fully, turn off heat.b. Cover for 34 minutes. Drain into a muslin cloth. Holdpouch under running water. Press out excess water.c. Shape and place cloth under heavy weight for 23 hoursbefore using as required. However, another substitute whichcan be used to make paneer dishes is Tofu or cheese madeof soy milk. Try that too :)
"Karahi" is indeed a woktype utensil used in India. Karahidishes are quick stirfried style cooking with lamb, chicken,seafood or vegetables, often served in a cast iron skillet. These karahi dishes are very famous in British restaurants.
Indian Food and Cuisine 45Second Newsletter atWZ.COMIssue #3
Welcome, Indianfood Lovers!I turned 24 on the 24th of last month, and my mother gaveme a birthday surprise. It's a favourite dessert made inIndian Monsoons called "Malpua." You can read the recipehere:http://www.sanjeevkapoor.com/recipes/desserts/sweetmeats/malpua.html
Chef Shital Kejriwal brings you a nice collection of AuthenticIndian Cuisine at this site. It also has a bachelor's area, somerechauffing tips. Special sections on Rajasthani and SouthIndian food are worth reading.http://www.cookingmarvel.com
Q: If you have absolutely no traces of curd in your house,how can you make curd without borrowing a little from yourneighbor's house?A: If we put in a little (2 tsp) of Dal (Pulses) Stock in theutensil in which curd is made, you can still make curdwithout any help in the first place. :)
Tandoor (tahnDOOR): Used throughout India (and found inIndian restaurants throughout the world), the traditionalroundedtop tandoor oven is made of brick and clay. It's usedto bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread naan is slappeddirectly onto the oven's clay walls and left to bake until puffyand lightly browned. Meats cooked in the tall, rathercylindrical tandoor are usually skewered and thrust into theoven's heat, which is so intense (usually over 500*F) that itcooks a chicken half in less than 5minutes.
REAL INDIAN FOOD