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Recipes

Recipes

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Published by rajdixit2002

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Published by: rajdixit2002 on Mar 26, 2011
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03/26/2011

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Curry Sauce
The
Indian Curry
has made it¶s debut internationally a long time back, with the British, nowhaving their own version of Curry which has been adapted from the North Indian Curry. Thespices, the myriad flavors & aroma of the curry, the texture of the variety of curry sauces & theimmense versatility of it, makes it irresistible for the ones who have already learned to enjoy theIndian Food, & a thing of mystery for those who are in the zone who are yet to experience it!Do not let the rich, complicated looks of the Curry intimidate you. Curries range from a fewminutes of quick & easy to a few hours of cooking time. You
do not
need the so wellknown
Curry Powder
to make a simple homemade curry. So please do not rush to the store toget something which no Indian homes use. A basic curry is very very simple, is made with freshingredients & is easy to make. The mystery of 
Curry
is kind of demystified in my
 
Curry!
Allcurries differ in their taste & content & the difference mostly roots to the use of different spices.
Some Common Curry Bases:
 
 
Some Curries are tomato based, (this is the easiest & most versatile & this is what I am going topresent today), while others have a lot of cream/milk sometimes along with the tomatoes. Somehave yogurt, again may be along with the tomato. In the Southern parts of India, tamarind & coconut is also used for the color, texture & the taste. Other than the basic Cooking Process & aFew Ingredients which need to be used, there are no mandatory rules to making a Curry.
Types of Curry:
 I will name a few different kinds of Curries here, some common names you might hear:
Th
e Famous
T
ikka Masala
 
Mak
h
ani
 
Korma
(Yogurt, cream, saffron, nuts/almonds/cashews)
Jalfrezi
(Stir fried with spices)
Vindaloo
(Vinegar, Chillies & Garlic ± very Spicy)
Rogan Jos
h
(Yogurt & Spices without tomatoes)
D
o Piaza
(Do=Two Piaz=Onion, double the amount of Onion than the man ingredient like meat,or sometimes it means the onion being cooked twice)
Ac
h
ari
(Hot with spices used for Indian pickles/achar)
Kara
h
i/Balti
(Wet/damp curry usually served in a Karahi or Balti)There are a hundred (or more) variation with can be done with this simple sauce. Permute,combine & experiment with different spices. There are a few spices which I have added here(marked as Optional).. they add a wonderful warm aroma, but if you do not have them handy, itis alright to skip these.
2 parts of a Curry:
First is making the curry sauce, second you have to decide what to make acurry of!
S
ome ideas for t
h
e t
h
ings w
h
ic
h
are turned into a curry:
 
 
1
.
 
Chicken/lamb/goat/beef/pork2.
 
Beans ( any dry beans: kidney, chickpeas, black eyed peas, lentils etc)3.
 
Indian Cheese/Paneer4.
 
Shrimp/Some Fishes5.
 
Vegetables: Potatoes, Cauliflower, Peas, Squash, Zucchini« basically whatever you want to add
Y
ou see, a typical curry is not all t
h
at complicated ± just some spices, an onion, garlic,& ginger t
h
at
h
ave been c
h
opped, sauteed and fried, some tomatoes added to it boiled down. Once t
h
e sauce is done.. you are more t
h
an
h
alf way done to making yourcurry.
 

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