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Postres Indios: Un dulce y delicioso viaje por el país

Abril 8, 2023 por Redactor del personal

India offers an exquisite variety of desserts that captivate the taste buds. In this article, we survey the desserts from India’s many regions, showing the unique elements of delightful desserts. Discover the enchanting world of Indian sweets, from the Gulab Jamun and the Kaju Katli to the heartwarming Gajar Ka Halwa and the tender Rasgulla.

Gulab Jamun: Popular in northern and western India, Gulab Jamun is believed to have originated in the Mughal Empire. This dessert consists of milk solids, sugar, and rose water. Milk solids are soaked in sweet syrup, deep-fried until golden brown, and then soaked in a flavored syrup containing rose water, saffron, y cardamomo. Gulab Jamuns are usually served warm.

Kaju Katli: A favorite in western and southern India, Kaju Katli is thought to have originated in Gujarat. Made from cashew nuts and sugar, the cashew nuts are ground into a fine paste and mixed with sugar and milk. The mixture is cooked until it forms a soft dough, then cut into diamond shapes and allowed to cool.

Gajar Ka Halwa: Commonly enjoyed in northern and western India, Gajar Ka Halwa is believed to have originated in Punjab. This dessert is made from carrots, milk, sugar, y cardamomo. Grated carrots are cooked in milk until soft, then combined with sugar and cardamom. The mixture is cooked until it thickens into a pudding and is typically served warm.

Rasgulla: Popular in eastern and northeastern India, Rasgulla is thought to have originated in West Bengal. Made from milk and sugar, the milk is boiled to form a thick layer of cream, which is skimmed off and used to make rasgullas. Rasgullas are prepared by adding lemon juice to the milk and cooking it until it curdles. The curdled milk is strained, and the curds are shaped into balls, then boiled in sugar syrup until soft and fluffy. Rasgulla is usually served chilled.

Rasmalai: A beloved dessert in eastern India, Rasmalai is believed to have originated in West Bengal. This dessert consists of soft, spongy paneer (cottage cheese) balls soaked in a rich, creamy milk sauce flavored with cardamom, saffron, and sugar. The paneer balls are boiled in sugar syrup and then immersed in the flavored milk sauce, allowing them to absorb the delicate flavors. Rasmalai is typically garnished with chopped nuts and served chilled.

Kheer: A widely enjoyed Indian dessert, Kheer is made with rice, milk, sugar, and nuts. The rice is soaked in milk and cooked until soft before being mixed with sugar and nuts. The mixture is cooked until it thickens into a pudding and is typically served warm.

Payasam: Believed to have originated in Tamil Nadu, Payasam is made with milk, rice, and sugar. The milk is boiled before adding rice, which is cooked until soft. The cooked rice is mixed with sugar and nuts, and the mixture is cooked until it becomes a thick pudding. Payasam is usually served warm.

Falooda: Introduced to India by Persian immigrants, Falooda is a refreshing dessert consisting of rose syrup, milk, ice cream, and vermicelli. Rose syrup is mixed with milk, followed by the addition of ice cream. The mixture is topped with vermicelli and nuts, and Falooda is typically served chilled.

Mishti Doi: Hailing from West Bengal, Mishti Doi is made with yogurt, sugar, and spices. The yogurt is strained, mixed with sugar and spices, then chilled and served. Mishti Doi is often consumed as a breakfast or snack.

Ladoo: A well-known Indian dessert, Ladoo is made with various ingredients, including gram flour, sugar, and nuts. The gram flour is roasted, mixed with sugar and water, and then cooked until it forms a dough. The dough is shaped into balls and rolled in nuts. Ladoo is often served as a prasad (offering) to Hindu deities and at weddings.

Kulfi: Brought to India by the Mughals, Kulfi is an Indian ice cream made with milk, sugar, and nuts. The milk is boiled, and sugar is added and cooked until it dissolves. The mixture is churned until thick and creamy before being frozen in molds and served. Kulfi is usually enjoyed chilled.

India’s culinary heritage offers a diverse assortment of regional desserts. Each treat carries its own unique history and flavors, representing various aspects of the country’s culture. From the Mughal-inspired Gulab Jamun and Gujarati Kaju Katli to the Punjabi Gajar Ka Halwa and West Bengal’s Rasgulla, these desserts provide a delightful taste of India’s rich dessert traditions.

Descubriendo la rica y diversa historia de la cocina india en curry: Una historia de cocineros y conquistadores

February 11, 2023 por Redactor del personal

Curry: Una historia de cocineros y conquistadores by Lizzie Collingham is a comprehensive history of Indian cuisine that explores the origins and evolution of the flavors, ingredients, and cooking techniques that make up this vibrant and diverse culinary tradition. The book takes a broad look at the influence of Indian food on world cuisine and culture, including its impact on trade, colonization, and the movement of people and ideas.

Lizzie Collingham is a historian and food writer who has dedicated her career to exploring the cultural, social, and political factors that have shaped food throughout history. With a Ph.D. in history from the University of Cambridge, she has extensive knowledge and expertise in this field, making her the ideal author to write such a comprehensive history of Indian cuisine. In Curry, Collingham draws on her extensive research and writing skills to create a fascinating and accessible account of the rich and complex history of Indian food.

The book covers a wide range of topics, from the earliest Indian food culture to present-day fusion cuisine, offering readers insight into the development of Indian cuisine. It also touches on the social and political aspects of food, exploring how food played a significant role in shaping the history and culture of India.

Curry: Una historia de cocineros y conquistadores has been widely acclaimed for its engaging narrative style. The author has conducted in-depth research to bring to life the rich history of Indian cuisine vividly and entertainingly. The book weaves stories and anecdotes to make the complex history of Indian food accessible to a general audience.

Reviewers have praised the book for its accessible writing style, which makes it easy to understand and follow. The book places Indian cuisine within its historical and cultural context, exploring its connections to trade, colonization, and migration. The book’s broad scope, from ancient Indian food culture to modern-day fusion cuisine, makes it a fascinating read that deepens readers’ appreciation for the cultural, social, and political factors that have influenced Indian food throughout history. However, the book has received some criticism for being overly dense and detailed in places and for downplaying the contributions of women and lower-caste cooks in developing Indian cuisine. Despite these critiques, Curry is still a valuable and informative read for those interested in the history and culture of food.

Dominando a Tadka: Consejos, Trucos, y Técnicas para un Acabado Perfecto

January 29, 2023 por Redactor del personal

What is Tadka?

Tadka, also called chhonk, bagar, phodni, vagarne, oggarane and many other names, depending on where you are in India is an important part of Indian cooking. This process involves heating whole spices and sometimes other ingredients with oil or ghee, which allows for the extraction of aromas and flavors readily soluble in fat. The spices are then allowed to sizzle and release their flavors into the oil before being poured over the dish. Tadka is often used to finish dishes, such as dal or vegetable curries, just before serving.

Tadka’s ingredients are regionally-specific and tailored to personal taste, making each dish unique. The mix of flavors uses a variety of local spices to enhance the flavor. For instance, cumin is more popular in the north, while curry leaves are found aplenty in the south. Some common spices include mustard seeds, semillas de comino, fennel seeds, ginger, garlic onion, and asafoetida.

Tadka adds depth and complexity to the flavors of its dishes while remaining simple enough for anyone to incorporate into their recipe by adding oil or ghee, the dishes become richer and more satisfying, especially for those that are lean. Whole and ground spices, fresh and dried chiles, curry leaves, ginger, garlic, and onions provide vivid flavor, heat, and depth to the dishes. The whole spices also release pungent aromas that fill the kitchen and deliciously perfume the food. Furthermore, they add visual and textural character to the dishes, making them even more appealing.

How to use tadka?

Traditionally, tadka is added towards the end of cooking. It will bring out the flavors of the spices and infuse the dish with a rich aroma. To use tadka ou pour the tadka over the dish you wish to flavor, such as dal or curry.

Tadka Ingredients

To make tadka, you will need the following ingredients:

Whole, dried spices, seeds, and small beans (such as coriander, cumin, fennel, fenugreek, nigella, or sesame seeds, semillas de mostaza, green and black cardamom pods, canela, cúrcuma, lentils and some beans, and asafetida)
Fresh ingredients (such as onions and shallots, ginger, and garlic)
Oil (such as vegetable, mustard, or ghee)

How to make tadka

Every tadka is different, but here is a guide to making it. Other cooks might do it differently, but this is the general process:

Prepare all the ingredients needed for the tadka, such as spices, ghee, or oil, and other ingredients like garlic, onions, etc.
Take a pan and heat it on high heat. Once the pan is hot, add ghee or oil and wait until it becomes hot.
Reduce the heat to medium and add the whole spices, like cumin seeds, semillas de mostaza, and dry red chili.
Once the whole spices crackle, add the chopped garlic, ginger, and onions. Cook them until they turn translucent.
Add ground spices, like turmeric powder, cumin powder, cilantro en polvo, and red chili powder. Cook for a few seconds until they release their aroma.
Finally, add the diced tomatoes, and cook until they soften and release their juice.
Turn off the heat and add other ingredients like curry leaves, fresh cilantro, or green chilies.
Your tadka is now ready to be added to the final dish or served on its own.

It usually takes a minute for the spices in a tadka to brown, sizzle, and release their fragrance. Use your senses, especially sight, sound, and smell, to assess a tadka’s development. I prefer using sound and visual cues as guides rather than relying solely on exact time or temperature measurements.

When your Whole spices have completely imparted their flavor, they will take on a light toffee brown hue and softly sizzle. Be sure not to overcook them as this may result in an unpleasant bitter taste. The Curry leaves should be cooked until crisp yet translucent for the best results.

Tadka Tips

Be prepared by having all other ingredients or the final dish ready for the tadka – what the French call mise en place.
It’s important to use a small pan and not to overcook the ingredients. Otherwise, the spices may lose their flavor and aroma.
The ghee or oil should be very hot at first. Then reduce the heat to medium. Once that is done, add the spices. No water should be added to a tadka.
Add spices in the following order: Ingredients requiring longer cooking first (e.g. whole cumin seeds). Ingredients requiring less cooking later (e.g. chopped garlic)
The tadka is ready to be added to your dish when the spices begin to crackle or change color. This typically takes only seconds, so be prepared to move quickly.

Exploring the Versatility of Paneer: From Saag Paneer to Paneer Tikka

January 24, 2023 por Staff Cook

What Is Paneer?

Paneer is an unaged cheese that is popular in Indian cuisine. It is made by curdling cow’s or buffalo’s milk with lemon juice, vinegar, or another acidic ingredient. The resulting whey is then strained and pressed in muslin cheesecloth to create a firm block of cheese. Paneer has a firm and slightly crumbly texture, a mild and tangy flavor, and does not melt when heated. Paneer is completely vegetarian-friendly and can be used to make a variety of tasty dishes, from pakora to curries.

How is Paneer Used in Indian Cooking?

Paneer is a versatile ingredient that is used in a variety of dishes in Indian cuisine. Some common uses for paneer include:

Saag paneer: Saag paneer is a popular Indian dish made by cooking chopped paneer in a spicy and creamy spinach sauce. It is typically served with naan, rice or roti.
Palak paneer: Palak paneer is a similar dish to saag paneer, but it is made with a pureed spinach sauce instead of chopped spinach. It is also typically served with naan, rice, or roti.
Paneer tikka: Paneer tikka is a popular Indian snack made by marinating paneer cubes in a mixture of spices and herbs and then grilling or frying them until they are crisp and golden. It is typically served with a variety of chutneys or sauces.
Paneer paratha: Paneer paratha is a popular Indian breakfast dish made by stuffing a roti with a filling of spiced paneer and vegetables and then grilling or frying it until it is crisp and golden. It is typically served with a variety of chutneys or sauces.

Buying Paneer vs Making Paneer

Paneer is now available in most Indian grocery stores. We’ve even seen it in normal grocery stores such as Whole Foods and Costco. It is a perfectly valid shortcut to buy paneer for your dishes.

However, making paneer at home is fun and satisfying. It allows you greater control over texture and allows you to customize flavor by adding spices during the cooking process.

Paneer Recipe

ingredientes

1 gallon whole milk
1/4 cup lemon juice or vinegar*
1/2 tsp salt* The amount of acid required to make paneer will vary depending on the quality of the milk used. Milk with a higher fat content will require more acid to curdle and create cheese.

Instrucciones

In a large saucepan, heat the milk over medium-low heat until it reaches a gentle boil–stir occasionally.
The milk should begin to curdle immediately. After the milk has curdled completely and you see a bit of green whey take it off the heat.
Strain the curdled milk through a cheesecloth-lined colander, and let it sit for 20-30 minutes to allow the whey to drain off.
Carefully gather the corners of the cheesecloth and twist them tightly to form a ball of paneer.
Run clean water over the cloth to rinse to reduce the acid flavors.
Place the paneer in a colander and press it gently with a plate or a pot lid to remove any excess whey. For firmer paneer, put a one-pound weight on the plate and let it sit for an hour.
Transfer the paneer to a clean bowl and stir in the salt.
Cover the bowl with plastic wrap and refrigerate the paneer for at least 4 hours or until it is firm and chilled.
Cut the paneer into cubes or slices, and use it in your favorite Indian dishes.

Five Food Acids that Curdle Milk for Paneer

You can use a variety of acids to curdle the milk. Each gives it the paneer a slightly different characteristic.

Lemon juice or lime juice: Add 1/4 cup for a gallon of milk for a soft and firm texture.
Vinegar: Add 1/4 cup of white vinegar or apple cider vinegar for a faster curdling process and a firm and soft texture.
Curd or yogurt: Add between 1/4 cup to 1/2 cup of fresh curd or yogurt for a softer and moister paneer.
Buttermilk: Add between 1/4 cup to 1/2 cup of buttermilk for a soft and firm paneer.
Citric acid: Citric acid is used in the commercial production of paneer and will give you firm paneer.

Paneer Recipe Variations

Vary the flavor of the paneer by adding spices, such as cumin, cilantro, or ginger, to the milk before curdling it.
Vary the texture of the paneer by pressing it more or less firmly to remove the whey. A firmer paneer will have a drier and more crumbly texture, while a softer paneer will have a moister and more creamy texture.
Vary the acidity of the paneer by using different acidic ingredients to curdle the milk, such as vinegar, citric acid, or buttermilk.

How to Store Paneer

Storing paneer is easy and it will last for about a week in the refrigerator if stored properly. primero, ensure the paneer is wrapped tightly in plastic or aluminum foil to prevent any air from getting in. Secondly, place the wrapped paneer in an airtight container or resealable plastic bag before storing it in the refrigerator. It is also important to note that if you see any mold or discoloration on the paneer, it should be discarded immediately as it is no longer safe to consume. Additionally, if you have a large block of paneer and don’t plan on using it all within a week, you can freeze it for up to 2 months. Make sure to wrap it tightly in plastic or aluminum foil before placing it in an airtight container or resealable plastic bag before storing it in the freezer.

Uses for Paneer Whey

Paneer whey is the liquid that is left over after making paneer. It is a by-product of the paneer-making process and is rich in protein, vitamins, and minerals. Paneer whey can be used for various purposes and has several benefits. Some of the ways paneer whey can be used include:

As a protein supplement: Paneer whey is a good source of protein and can be used as a supplement for those looking to increase their protein intake.
As a cooking ingredient: Paneer whey can replace water or milk in recipes such as curries, soups, and stews.
For fermentation: Paneer whey can make probiotic-rich foods such as kombucha, kefir, and yogurt.
For baking: Paneer whey can replace milk or water to add protein and moisture to baked goods.
As a fertilizer: Paneer whey can be used as a fertilizer for plants as it contains beneficial nutrients.

It’s important to note that whey should be consumed or used within 2-3 days of making the paneer, as it has a high water content and will spoil if not stored properly.

Basmati Rice: The Fragrant Staple of Indian Cuisine

January 21, 2023 por Redactor del personal

Basmati rice is a type of long-grain rice that is native to the Indian subcontinent. It is known for its distinctive aroma and flavor and has been an important part of Indian cuisine for centuries.

The history of basmati rice can be traced back to the Indian states of Punjab and Haryana, where it has been grown for centuries. The word “basmati” means “fragrant” en Hindú, and refers to the rice’s unique aroma derived from its high levels of natural oils and sugars.

Basmati rice was traditionally grown in the fertile soil of the Indo-Gangetic plain, which stretches across northern India and parts of Pakistan. It was an important part of the diet of the local people and was often used in religious ceremonies and festivals.

In the 19th and 20th centuries, basmati rice began to be exported to other parts of the world, where it became popular for its unique flavor and aroma. It is grown in several countries, including India, Pakistan, Nepal, and the United States.

Attempt to Patent Basmati Rice in the US

In 1997, RiceTec attempted to trademark and patent basmati rice in the United States. They claimed that they had developed a new variety of basmati rice genetically modified to have improved yield, disease resistance, and flavor.

However, their efforts were met with strong opposition from Indian farmers and advocacy groups, who argued that basmati rice was a traditional and culturally significant crop that a single company should not own. They also pointed out that RiceTec’s variety was not truly basmati, as it did not have the same aroma and flavor as traditional basmati rice.

In 2001, the United States Patent and Trademark Office ruled against RiceTec, stating that basmati rice was a “generic term” that could not be patented. The United States Court of Appeals upheld the decision in 2003.

Since then, attempts to patent and trademark basmati rice in the United States have been unsuccessful. Hoy, basmati rice continues to be grown and enjoyed around the world and remains an important part of India’s cultural and culinary heritage.

Brands of Basmati Rice in the US

Some popular brands of Basmati rice highly recommended by users include Tilda, Daawat, and Royal. Tilda is known for its long and slender grains that retain their shape and texture when cooked. Daawat is a well-known brand preferred for its delicious flavor, aroma, and perfect texture of cooked rice. Royal basmati rice is also a preferred brand, known for its nutty aroma and fluffy texture when cooked, making it perfect for traditional dishes like biryani and pulao. Other common brands include Kohinoor, India Gate, and Ashoka. These are considered high-quality and authentic brands of Basmati rice that are widely available and easily accessible in Indian grocery stores, some supermarkets, and even Costco.

Basmati Rice Recipe–Stovetop method

ingredientes

1 cup basmati rice
1.5 cups water
1 tsp ghee or oil
1/2 tsp salt
1/2 tsp cumin seeds
1/2 tsp cardamom seeds
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp bay leaves

Instrucciones

Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear.
Optional – Some cooks recommend soaking the basmati rice for 20 minutes and the draining to make the rice fluffier and less sticky.
In a medium saucepan, combine the rice, water, ghee or oil, sal, semillas de comino, cardamom seeds, canela, clavos de olor, and bay leaves.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 18-20 minutes, or until the rice is tender and the water has been absorbed.
Remove the pan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and fluff up.
Fluff the rice with a fork, then serve it immediately, garnished with chopped cilantro and accompanied by curry or other side dishes of your choice.

Basmati Rice Recipe Variations

You can:

Vary the flavor of the rice by using different spices, such as coriander seeds, fennel seeds, or black pepper.
Add a touch of sweetness to the rice by stirring in a little honey or coconut sugar.
Add a tanginess to the rice by stirring a little lemon juice or vinegar.
Add a touch of heat to the rice by stirring in a little cayenne pepper or red chili flakes.

Serves 6-8.

What to Serve with Basmati Rice

Basmati rice is a staple in Indian cuisine is an essential ingredient of pulaos and biryani and often complements a variety of flavorful curries, stews, and lentil dishes. One of the most popular dishes to pair with basmati rice is Chicken Tikka Masala, a creamy tomato-based curry made with tender chunks of marinated chicken. Another classic dish is Lamb Rogan Josh, a rich and flavorful curry made with tender chunks of lamb, yogurt, and a blend of spices. Vegetarian options like Chana Masala, a tangy and spicy curry made with chickpeas, or Dal Makhani, a creamy lentil curry made with black lentils and a blend of spices, are also delicious options to serve with Basmati rice. These rich and flavorful dishes perfectly complement the nutty and fragrant taste of Basmati rice, making it a perfect meal.

From Aloo Chaat to Dahi Vada: Exploring the Versatile World of Indian Chaat

January 18, 2023 por Redactor del personal

Chaat is an essential part of Indian street food culture that has evolved over the years to cater to the diverse taste buds of different regions in India. It’s a dish loved by Indians and is a staple version in almost every state and district. When I visit Mumbai, it is the food I crave.

Chaat’s multifold layers of complex flavors – sweet, spicy, tangy, and savory – are packed in one dish, making it irresistible to taste. It consists of various ingredients, such as potatoes, chickpeas, and yogurt, which are mixed and topped with a variety of spicy and tangy sauces. Chaat is typically served as a street food and is often eaten as a snack or light meal.

The word “chaat” comes from the Hindi word “chatna,” which means “to lick.” This refers to how chaat is typically eaten, with the tangy and spicy sauces and toppings licked off the fingers. The origins of chaat can be traced back to the royal kitchen of Mughal emperor Shahjahan’s palace; today, Old Delhi’s chaat is famous for its unique taste and is a must-try for visitors.

Types of Chaat

Chaat is a versatile and flavorful snack, with many variations of the dish. Some common types of chaat include:

Aloo chaat: Aloo chaat is made with boiled and diced potatoes mixed with onions, tomatoes, and spices and topped with chutney, yogurt, and sev (a type of fried noodle).
Bhel puri: Bhel puri is a popular chaat dish that consists of puffed rice, vegetables, and fried snacks, which are mixed and topped with chutneys, sev, and other ingredients.
Dahi vada: Dahi vada is made by soaking lentil dumplings in yogurt and spices and then topping them with chutneys, sev, and other ingredients.
Papri chaat: Papri chaat is a layered chaat dish that consists of crisp fried dough wafers (papris) that are topped with boiled potatoes, chickpeas, yogurt, and chutneys.
Pani Puri: Pani Puri consists of small, crisp fried dough balls filled with potatoes, chickpeas, and spices and topped with flavored water or yogurt, chutneys, sev, and other ingredients. Pani Puri is often garnished with herbs and digestive spices,

Chaat, is one of my favorite Indian street foods and often an after-school snack to tide me over till India’s late dinners.

De Delhi a tu cocina: Una receta paso a paso de pollo con mantequilla

January 15, 2023 por Staff Cook

I first had butter chicken on a road trip from Mumbai to a hill station. Late in the evening, my uncle pulled over at this restaurant in a cottage in the middle of a dark field. Of course, it was the best dish I’ve ever had in that atmosphere. Now I know that it’s a very popular dish in Northern India and can be found in Indian restaurants worldwide.

History of Butter Chicken

Butter chicken, also known as murgh makhani, is a popular dish in Indian cuisine that originated in the northern Indian city of Delhi. It is believed to have been created in the 1950s by Kundan Lal Gujral, the owner of a restaurant called Moti Mahal. According to the legend, Butter chicken was created as a way to use up leftover tandoori chicken.

Gujral came up with simmering the leftover chicken in a tomato-based sauce with butter and cream. The dish was instantly successful and quickly gained popularity among locals and travelers. The dish quickly spread throughout northern India and eventually to other parts of the country and the world.

What does butter chicken taste like?

Butter chicken is typically made with marinated chicken cooked in a clay oven (tandoor). It has a rich and creamy flavor with a slightly sweet and tangy taste. The tomato-based sauce is made with butter, cream, and a blend of ginger, garlic, cumin, cilantro, and garam masala. The tender, succulent chicken is then simmered in the flavorful sauce, creating a savory and sweet balance. The dish is typically served with rice or naan bread. General, it is a comforting and satisfying dish with a harmonious blend of flavors.

What is the difference between butter chicken and tikka masala?

Butter chicken and chicken tikka masala are sometimes confused. Butter chicken and chicken tikka masala are both popular Indian dishes, but they are prepared differently and have distinct flavors. Butter chicken is a dish that originated in northern India. On the other hand, chicken tikka masala is a dish believed to have originated in the UK and is heavily influenced by Indian cuisine. Butter chicken is known for its sweet, creamy, and mild taste, while Chicken Tikka Masala is known for its spicy, creamy, and tomato-based flavor.

Want to try making butter chicken at home? One of the most popular recipes on Reddit and Youtube is from Chef Varun Inamdar.

Butter Chicken Recipe

Butter Chicken Ingredients

For the chicken:

1 lb boneless chicken breast
1 tbsp ginger-garlic paste
1 tbsp red chili powder
Salt to taste
Oil for pan-frying

For the gravy:

1 lb roughly chopped tomatoes
1/2 lb roughly chopped onions
1 tbsp garlic paste
1/4 cup cashews
1 tsp dried fenugreek leaves (kasoori methi)
1/2 cucharadita de polvo Garam Masala
4 tbsp granulated sugar
2 tbsp Kashmiri chili powder
5 tbsp butter
3 tbsp heavy cream
2 tbsp malt vinegar or 1.5 tbsp white vinegar
Salt to taste

Butter Chicken Instructions

Marinate the chicken with ginger-garlic paste, polvo de chile rojo, and salt. Let it sit for 15-20 minutes.
In a pan, heat some oil and pan-fry the marinated chicken pieces until cooked through. Remove from the pan and set aside.
In the same pan, add the onions and sauté with a spoonful of butter. Once the onions are cooked, add the tomatoes and cashews.
Add water, garlic paste, sal, malt vinegar or white vinegar, sugar, garam masala en polvo, and chili powder. Mix well and let it simmer for 15-20 minutes.
Use a blender to puree the mixture until smooth.
Strain the puree back into the same pan, pressing out as much liquid as possible.
Add butter, cream, chicken, and dried fenugreek leaves. Let it simmer for 5-7 minutes. Garnish with cream and dried fenugreek leaves before serving.

For your convenience, we have converted his recipe for butter chicken to one that uses measurements in the English system.

We also love Serious Eats Stovetop Butter Chicken Recipe. You can also make butter chicken in an Instant Pot or Pressure Cooker.

La experiencia Thalí: Una muestra de los diversos sabores y tradiciones de la India

January 13, 2023 por Redactor del personal

Un Thali es una comida tradicional india que se sirve en un plato o bandeja redonda., conocido como 'ese’ en Hindú, plato de significado. Por lo general, consta de varios platos dispuestos en el plato para crear una comida deliciosa.. El thali normalmente se sirve en una gran bandeja de metal que alberga 4-6 cuencos de metal más pequeños, cada uno contiene un plato diferente, como verduras y lentejas a raita. Se cree que el origen del thali es del sur de la India., donde tradicionalmente se servía una selección de diferentes platos en una hoja de plátano. Los thalis son un alimento básico en los restaurantes indios y también se sirven comúnmente en ocasiones especiales., como bodas o festivales.

Con el tiempo, El concepto de thali evolucionó y se adaptó a diferentes regiones de la India.. Diferentes estados y comunidades comenzaron a desarrollar sus variaciones del thali., utilizando ingredientes locales y métodos de cocina tradicionales..

En la parte occidental de la India, Gujarat y Maharashtra son conocidos por sus deliciosas comidas thali., con una mezcla de platos dulces y picantes. En Guyarat, el thali a menudo incluye una variedad de platos vegetarianos como dal, tarjeta, bhakri, y shrikhand, Mientras que en Maharashtra, una variedad de platos no vegetarianos como pescado al curry, pollo al curry, y cordero también se sirven comúnmente.

En la parte sur de la India, Los thalis son conocidos por usar mucho arroz., lentejas, y platos a base de curry. El thali en esta región incluye platos como el sambar., imagen, y cuajada, así como una variedad de platos de verduras, como la okra frita y el sambar de muslo.

En la parte norte de la India, Las comidas thali suelen incluir una variedad de platos elaborados con trigo., como roti, paratha, y naan. El thali en esta región suele incluir platos como el dal makhani., mantequilla paneer masala, y aloo gobi.

En el este de la India, Las comidas thali son conocidas por utilizar pescado y diversas verduras.. El thali en esta región suele incluir platos como pescado al curry., dale, y una variedad de platos de verduras.

Las comidas Thali varían según las regiones., reflejando la diversa herencia cultural y culinaria de la India. Hoy, El thali es una forma popular de disfrutar la comida india y un alimento básico en los restaurantes indios de todo el mundo.. El concepto thali se limita a la India y países vecinos como Nepal., Sri Lanka, y pakistán.

El thali no es sólo una forma deliciosa de disfrutar la comida india, sino también una parte importante del patrimonio culinario de la India.. Ofrece un vistazo a las diversas cocinas regionales del país., permitiendo a los comensales probar varios platos simultáneamente. Si eres fanático de la cocina india o la pruebas por primera vez, un thali es una experiencia que debes probar.

Dale sabor a tus platos del sur de la India con el clásico chutney de coco

January 11, 2023 por Redactor del personal

Coconut chutney is a condiment popular in South Indian cuisine that is made with grated coconut, green chilies, and a blend of spices. It is typically served with rice dishes, idlis, dosas, and other South Indian snacks.

Here is a basic recipe for Indian coconut chutney:

ingredientes:

1 cup grated coconut
2 green chilies, finely chopped
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black lentils)
2 tablespoons roasted peanuts
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 curry leaves
1 tablespoon oil
Salt, to taste

Instrucciones:

In a pan, heat the oil over medium heat. Add the mustard, cumin, and curry leaves, and fry until the seeds start to splutter.
Add the chana dal and urad dal, and fry until golden brown.
Add the green chilies and fry for a minute.
Add the grated coconut and fry for 2-3 minutes until it is lightly browned.
Add the peanuts and fry for a minute.
Remove the pan from the heat and let the mixture cool.
Once the mixture is cooled, transfer it to a blender and blend until smooth, adding a little water if necessary.
Season with salt to taste.

This recipe yields about 1 cup of coconut chutney, which can be served as a condiment with rice dishes, idlis, dosas, and other South Indian snacks.

Here are a few variations on the basic recipe:

To make a mint coconut chutney, add a handful of fresh mint leaves before blending.
To make a coriander coconut chutney, add a handful of fresh coriander leaves before blending.
To make spicy coconut chutney, add an extra green chili or a pinch of cayenne pepper before blending.

Coconut chutney can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. To serve simply thaw the chutney to room temperature and serve as a condiment with your favorite South Indian dishes.

Spice up Your Meal with Tandoori Pomfret

January 10, 2023 por Redactor del personal

Are you ready for something truly unique and delicious? Then look no further than this recipe for Tandoori Pomfret! Our version uses a yogurt-based spice rub to infuse the fish with flavor using an oven or you could grill it The result? An unforgettable combination of tenderness, spiciness, and smokiness that will leave your taste buds wanting more.

Tandoori Pomfret Ingredients

1 pound pomfret fillets
1 cup plain yogurt
2 tablespoons tandoori masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons lemon juice
Salt to taste

Tandoori Pomfret Instructions

Combine the yogurt, tandoori masala, cumin, cilantro, paprika, garam masala, ginger paste, garlic paste, lemon juice, and salt in a large bowl.
Add the pomfret fillets to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (200°C).
Place the pomfret fillets on a baking sheet and bake for 15-20 minutes, until the fish is cooked and flakes easily with a fork.
Serve the tandoori pomfret with rice or naan bread and your favorite vegetables. Enjoy!