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Rédacteur personnel

La culture unique, Nourriture & Chaleureuse hospitalité de la communauté Parsi

December 30, 2022 par Rédacteur personnel

The Parsi culture is an ancient and unique, with its roots stretching back about 3,000 years from India to Persia. This ethnoreligious group is descended from the original followers of the Prophet Zoroaster or Zarathushtra, who lived in modern-day Iran. Facing Islamic conquest in the 7th century, a small group of these Zoroastrians fled to Gujarat on the west coast of India, where they were called ‘Parsi’ (literally meaning ‘people from Paras or Fars,’ the local term for Persia). Unfortunately, due to increasingly sparse numbers (UNESCO estimates that by 2020 there will be only 25,000 Parsis left), UNESCO has begun an effort to preserve what remains of their culture—clothing, traditions, and food.

One popular myth surrounding their arrival at Sanjan (Gujarat) is that an Indian ruler called Jadi Rana sent a glass full of milk to the Parsi seeking asylum with a message that his kingdom was already full of people. The Zoroastrian immigrants responded by adding sugar (or a ring in some versions) into the milk as a symbol of assimilation into their new community and culture, like “sugar in milk.” As time passed on, the Parsi embraced their new home and fully integrated themselves into Indian and Pakistani society through the adoption of local languages (Gujarati and Sindhi) and economic contributions. They later migrated to other places like Navsari, Udvada, Bharuch, Valsad, Tarapore, and Billimora, and later to Surat and Mumbai to trade with the British. Celebrating this touching tale of assimilation, Ravo is a classic Parsi sweet dish of milk and sugar traditionally served on special occasions.

The Parsi community has been blessed with many notable members, including the legendary Rock icon and lead singer of Queen – Freddie Mercury, Dr. Homi Bhabha, who currently serves as Harvard University’s Director of the Mahindra Humanities Center, as well as Zubin Mehta, who is known for conducting for both the Los Angeles and New York Philharmonic Orchestras. One of the most successful Parsi entrepreneurs of all time was Jamshedji Tata – founder of one of the world’s largest industrial conglomerates – the Tata Group. Aujourd'hui, Tata owns several acclaimed automotive brands, such as Jaguar and Land Rover, a testament to Jamshedji’s legacy.

Parsi food has long been a prominent part of the culinary landscape in India and other parts of South Asia. Unfortunately, as the Parsi population dwindles and fewer people are exposed to the cuisine, it is becoming increasingly rare. According to renowned chef and cookbook author Niloufer King, “Parsi cooking is one of the least known cuisines in the world.” She goes on to explain how the unique marriage of ingredients one might find in Parsi dishes creates a truly unique flavor experience: “Coming from desert plateaus in Iran to this incredibly fertile coastal plain with fish jumping out of the water. Coconuts, and mangoes, layered on top of the Hindu influence of the Muslims, the British, and the Portuguese—you could call it a kind of magpie cooking. When we see something appealing, we fly off with it to our nests, take its gems and make something that’s ours out of it.”

Parsi cuisine is a unique and flavorful blend of Indian and Persian influences, characterized by the use of a wide variety of aromatic spices, sweet and sour flavors, and ingredients such as meat, seafood, dairy products, riz, and bread. Parsi curry is an excellent example of a combination of Iran (nuts), Gujarat, and Maharashtra (coconut and spices) influences. This type of dish is a perfect illustration of the intermixing of culinary cultures.

The British, with their trading connections to India, also helped introduce the Parsis to Western cuisine. Parsis took many dishes from Britain and made them typically Parsi.

Meat, fish, and chicken are integral components in most Parsi meals; ingredients are used in moderation to preserve the subtle flavors that make Parsi food unique. Chilies and spices, comme le cumin, curcuma, tamarind, et à la coriandre, provide a delicate balance.

Persian flavors are evident in the succulent meat and chicken dishes paired with vegetables such as potatoes, okra, spinach, and green peas and in the preparation of pulao, biryani, and Mughlai dishes. Parsi cuisine is renowned for its distinctive egg-based dishes, such as Akuri (Parsi-style scrambled eggs).

Parsi cuisine features a variety of delicious fish dishes, including patra ni machhi, which is made with a special adaptation of the coconut chutney found in this region. The sas ni machhi, a creation of the Parsi housewife, is also a popular choice and is based on the bechemel sauce of the West. One of the most well-known fish dishes in Parsi cuisine is the masala ni tareli machhi.

Dhan sakh, one of the most well-known dishes in Parsi cuisine, is thought to have evolved from the Iranian khoreste esfannaj, a dish made with meat, Lentilles, and spinach. As tastes changed over time, spices were added to the dish to give it the distinctive flavor it is known for today.

The use of rose water in many Parsi sweets and beverages, such as ravo, sev, falooda, muram-bas, and sherbets, is also a legacy of Iranian cuisine. Pomegranates and dates are traditionally eaten during religious ceremonies to signify fertility and life, respectively. These flavors and ingredients are an important part of the Iranian culinary tradition found in Parsi cuisine.

Coconut for plenty, fish for luck, and rice to symbolize abundance are all popular items on any Parsi dinner table. These ingredients were adopted from the local cultures.

Parsi cuisine includes a variety of pickles and chutneys adapted from the western coast of India. toutefois, some pickles and chutneys uniquely Parsi include lagan nu achar, meva nu achar, gorkeri nu achar, gharab nu achar, bafenu, and tomato and mango chutneys. These flavorful condiments add an extra layer of taste and texture to Parsi dishes and are an integral part of the culinary tradition of this community.

Parsi cuisine includes a variety of rotlis and pooris made from wheat flour, millet, or milo, which are adapted from the state of Gujarat. Many tea-time snacks such as bhajias, patrel, bhel poori, sev, and choora are also influenced by Gujarati cuisine, as are the dals and vegetable preparations. toutefois, dishes like bhakra (a type of doughnut) and sadhna (steamed rice pancakes) made with toddy are uniquely Parsi.

Many factors, including the adoption of local flavors and ingredients, the influence of other Indian and South Asian cuisines, and the integration of Western culinary techniques and ingredients, have shaped Parsi cuisine. Dishes like dhansak (a spicy lentil and meat stew), patra ni machhi (fish coated in a spicy chutney and steamed in banana leaves), and keema pav (minced meat served with soft white bread) are popular in Parsi cuisine and showcase the unique blend of flavors and ingredients found in this tradition.

Despite its rich history and cultural significance, Parsi cuisine is in danger of being lost as the Parsi population dwindles and fewer people are exposed to this culinary tradition. toutefois, efforts are being made to preserve and promote Parsi cuisine, including through the work of chefs and cookbook authors helping bring this cuisine to a wider audience. Whether you’re a fan of spicy curries or savory stews, there is something for everyone in the vibrant and diverse world of Parsi cuisine.

Filed Under: Général

Lentilles indiennes 101: Un guide complet des différents types utilisés en cuisine

December 28, 2022 par Rédacteur personnel

Variété de lentilles indiennes

La cuisine indienne est connue pour ses saveurs riches et variées, et les lentilles jouent un rôle central dans de nombreux plats. Lentilles, également connu sous le nom de Dal, sont petit, des graines riches en nutriments et riches en protéines, fibre, et vitamines et minéraux essentiels. Ils constituent un élément important d'un régime végétarien, et sont souvent utilisés comme substitut de viande dans les plats. Dans cet article, nous explorerons certaines des lentilles les plus couramment utilisées dans la cuisine indienne, leurs noms anglais et indiens, et leurs saveurs et utilisations uniques.

Certaines lentilles couramment utilisées dans la cuisine indienne sont:

Toor Dal / Tuvar Dal / Arhar Dal (Pois d'Angole cassés): Ce sont des petits, lentilles jaunes souvent utilisé dans les dals et les soupes.

Chana Dal (Pois chiches cassés): Ce sont des lentilles jaunes fendues et pelées.. Ils ont une saveur légèrement sucrée et de noisette et sont souvent utilisés dans les dals et les currys..

Moong Dal (Haricots mungo fendus): Ce sont des petits, lentilles jaunes fendues et pelées. Ils ont un doux, saveur sucrée et sont souvent utilisés dans les dals et les soupes.

URAD dal (Lentilles noires fendues): Ce sont des lentilles noires fendues et pelées. Ils ont une saveur légèrement terreuse et sont souvent utilisés dans les dals et les currys..

Moong Dal est un type de haricot mungo fendu et pelé qui est souvent utilisé dans la cuisine indienne.. Il a un doux, saveur sucrée, et est couramment utilisé dans les dals et les soupes. Moong dal est facile à digérer, et est une excellente source de protéines et de fibres.

Masoor Dal (Lentilles rouges fendues): Ce sont des petits, lentilles rouges fendues et pelées. Ils ont un doux, saveur légèrement sucrée et sont souvent utilisés dans les dals et les soupes. Le masoor dal est une excellente source de protéines et de fibres et est souvent utilisé comme base pour les soupes et les ragoûts..

Kabuli Chana (Pois chiches): Ce sont de grandes, pois chiches blancs au goût légèrement sucré et noisette. Ils sont souvent utilisés dans les currys et les salades.

Rajma (Haricots rouges): Ce sont de grandes, haricots rouges au goût légèrement sucré et noisette. Ils sont souvent utilisés dans les currys et les salades.

Chana (Pois chiches): Ce sont des petits, pois chiches brun foncé au goût légèrement sucré et de noisette. Ils sont souvent utilisés dans les currys et les salades.

URAD dal (lentilles noires fendues): Ce sont des lentilles noires fendues et pelées. Ils ont une saveur légèrement terreuse et sont souvent utilisés dans les dals et les currys.. L'Urad Dal est un ingrédient populaire dans de nombreux plats indiens et est souvent utilisé pour ajouter de la saveur et de la texture aux plats..

En plus de ceux-ci, de nombreux autres types de lentilles sont utilisés dans la cuisine indienne, comme les lentilles de la plante de lentille (Lentilles culinaires), qui comprend les lentilles rouges et les lentilles brunes que l'on trouve couramment dans les pays occidentaux.

Filed Under: Ingredients

Trouvez votre prochaine inspiration de cuisine: Les meilleurs livres de cuisine indienne pour 2022

December 27, 2022 par Rédacteur personnel

Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture

Farokh Talati, the renowned head chef of St. John Bread and Wine in London, embarked on a personal journey to pay homage to his Parsi heritage with the release of his latest cookbook titled Parsi: From Persia To Bombay: Recipes & Tales from the Ancient Culture. This book is a culmination of Chef Talati’s efforts to explore his family’s roots and the traditional Parsi dishes that were cooked by generations before him. Talati hopes that this book will be not only a tribute to the past but also an opportunity for others to reconnect with their heritage through food. The cookbook contains recipes from Chef Talati’s family, Parsis in India today, as well as classic Parsi dishes that have been adapted to suit contemporary tastes. En outre, Talati has included stories and anecdotes from his personal experiences to give the reader a better understanding of the culture that these recipes come from. From simple everyday meals to elaborate feasts for special occasions, readers can explore the intricate world of Parsi cuisine and learn how to recreate these dishes in their kitchens.

Masala: Recipes from India, the Land of Spices

Anita Jaisinghani’s debut cookbook, Masala: Recipes from India, the Land of Spices, showcases the vast breadth of flavors found in Indian cuisine. Anita, who hails from Gujarat, India, and is the award-winning chef of Houston’s Pondicheri restaurant, guides readers through a masterful exploration of traditional spices and ingredients used in India to create delicious yet healthy dishes. Following the Ayurveda principles of utilizing seasonal food and textures while emphasizing spices to enhance flavor without overwhelming it, readers can expect to be wowed with new recipes such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.

This comprehensive cookbook covers a wide array of breakfast items infused with cinnamon water for a warming start to the day; light salads featuring cilantro and mint for a cooling balance; curries made from chicken, fish or pork; samosas; pakoras; naans; chutneys both sweet and savory; mango rice pudding with cardamom for an aromatic sweetness; as well as other classic Indian dishes. With clear explanations on sourcing spices and storing them correctly provided in addition to instructions that detail how to temper in hot oil using various spices and their order of use for optimal flavor development within a dish—Masala will provide readers with an invaluable toolkit for creating authentic Indian meals that they can enjoy at home.

Ammu: Indian Home Cooking to Nourish Your Soul

Ammu: Indian Home Cooking to Nourish Your Soul is a sumptuous collection of recipes from the family kitchen of activist chef, restaurateur, and cookbook author Asma Khan. She takes readers on a journey back to her childhood, revisiting the dishes her mother lovingly prepared for her and sharing the foods that bring her family comfort and joy today.

This special book is also a tribute to Asma’s Ammu – mother – through which she presents cherished recipes spanning generations, from simple home-cooked meals for everyday sustenance to lavish dishes for special occasions. Drawing upon her extensive knowledge and experience, Asma’s recipes all have one thing in common – bringing people together with food as a unifying force beyond differences in appearance, accent, race or background. The accompanying photographs are warm and inviting – from close-up images of cooked dishes to snapshots of memorable family gatherings – making it an ideal gift for cooks, food lovers or anyone wishing to explore Indian cuisine.

Ammu is a celebration of home cooking and the power of food to nourish both our bodies and our souls. With over 100 delicious recipes that are easy to follow yet full of flavor, this book brings joy into every kitchen it graces. Through stories rooted deep in the past, Asma hopes to encourage families around the world to create their memories by taking time out together over nourishing meals made with love.

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals is the ideal cookbook for anyone looking to add a flavorful twist to their plant-based diet. Written by celebrity chef and restaurant owner Nisha Katona, this book contains traditional Indian recipes that have been modernized for today’s busy lives. The book organizes recipes by ingredient, allowing readers to quickly find meals that suit their tastes and dietary needs, as most recipes are vegan.

From roots to squashes, beans to lentils, and fruits to eggs and dairy products, Meat Free Mowgli features over 100 exciting dishes inspired by Nisha’s mother and grandmothers. Not only are these recipes easy to source ingredients for, they are also simple to prepare and incredibly healthy. With flavor-packed dishes that don’t sacrifice nutrition, this cookbook is sure to be a hit in any kitchen.

My Thali: A Simple Indian Kitchen by Joe Thottungal (Releases in 2023)

My Thali: A Simple Indian Kitchen by Joe Thottungal explores traditional South Indian cuisine and its joys. The book features a collection of 85 signature dishes inspired by Chef Joe’s home-cooked recipes and stories from his homeland of Kerala, providing readers with accessible ingredients and everyday cooking equipment to make a feast on a plate without compromising authenticity or flavor. From simple raitas to nourishing dals and fragrant curries, this cookbook celebrates the world of Indian cooking today with engaging tales from Joe’s past, connecting past and present.

Joe Thottungal is an award-winning Canadian chef who received his Certified Chef de Cuisine (CCC) designation before moving to Canada. His restaurant Coconut Lagoon won the gold at Taste Canada Awards in 2020, with Joe also receiving the Ottawa Chef of the Year award from the Canadian Culinary Federation in 2008 and top prize at Ottawa’s Gold Medal Plates competition in 2016. His passion for South Indian cuisine comes alive in My Thali which offers readers a comprehensive yet straightforward way to enjoy the flavors of thalis found throughout India. With each recipe accompanied by suggested menus for composing these “feasts on a plate,” My Thali provides an intimate experience of traditional Indian culture and shares tales from Joe’s journey as he delves deeper into his heritage through food.

Rambutan: Recipes from Sri Lanka

Rambutan: Recipes from Sri Lanka is a beautiful cookbook by Cynthia Shanmugalingam that offers readers an intimate look into Sri Lankan cuisine. A culinary sister to India, Sri Lanka is located just south of the country and features a variety of flavors, spices, and ingredients comparable to Indian cuisine. The book contains over 80 recipes from the author’s mother, grandmother, and other family members, as well as friends. These recipes feature classic Sri Lankan ingredients such as curry leaves and plantains while showcasing unique flavors like love cake and milk toffee. The author also provides insight into immigrant life through her stories which adds extra depth to the book.

Aside from the recipes, Shanmugalingam also takes readers on a journey through the history of Sri Lanka and its culture, offering information about various dishes such as Godamba Roti which is often served alongside other dishes. She also gives detailed instructions for each recipe so that even novice cooks can feel confident in their abilities when attempting them. All in all, Rambutan is sure to inspire home cooks everywhere with its vibrant photography and delicious flavors that evoke the warmth of home-cooked meals shared among family and friends.

I Am From Here: Stories and Recipes from a Southern Chef

I Am From Here: Stories and Recipes from a Southern Chef is an inspiring cookbook that brings together the flavors of the American South and Indian cuisine. Written by one of the region’s top chefs, Vishwesh Bhatt, this book features over 130 recipes that are flavorful and approachable for home cooks. Discover dishes such as Peanut Masala-Stuffed Baby Eggplant, Collard-Wrapped Catfish with Spicy Peanut Pesto, or Grilled Pork Tenderloin with Tandoori Spices – all made using ingredients found in many households across the globe. This book will help you create meals worthy of dinner parties but still simple enough to prepare on any day of the week.

The recipes in I Am From Here are all accompanied by helpful tips and hints for success, as well as what Bhatt calls “mix-and-match” meal planning: ideas on how to pair dishes together for different occasions. Each recipe also includes a list of essential ingredients, helping you ensure you have everything needed to make the dish before starting. With stories from his childhood, advice on making homemade spice mixes, and an exploration of the many flavors found within Southern cooking, Vishwesh Bhatt’s I Am From Here is sure to become an essential cookbook for your kitchen shelf. So take a journey with him through the American South – be inspired, enjoy the flavors that define it, and start

Plant-Based India: Nourishing Recipes Rooted in Tradition

Plant-Based India by Dr. Sheil Shukla is an incredible collection of vibrant, healthy, and traditional vegan recipes that will captivate your senses! With over 100 flavorful dishes to choose from, you can explore the timeless flavors of Indian cuisine without sacrificing quality or taste. These dishes are bursting with fresh produce, beautiful spices, and plant-based ingredients and are full of nourishing nutrients that support a healthy lifestyle. Dr. Shukla draws inspiration from Gujarati heritage to create new takes on classic vegetarian favorites such as Palak Tofu, Dal Makhani, and Chocolate Chai Mousse with Berries. So you won’t have to miss out on any flavor! Plant- Based India is a must-have for anyone wanting to add more color into their vegan diet in a truly authentic way.

Filed Under: Livres

L'ingrédient secret d'une cuisine indienne authentique: Garam Masala fait maison

December 26, 2022 par Rédacteur personnel

garam masala ingredients

Garam masala is a blend of ground spices commonly used in Indian cuisine. The exact composition of garam masala varies depending on regional and personal preferences, but it typically includes a mixture of spices such as black pepper, cannelle, cardamom, cumin, et à la coriandre. Garam masala is used in a wide variety of dishes, y compris les currys, des légumes, lentil dishes, et plats de viande. It is often added at the end of the cooking process, as the heat from cooking can cause the spices to lose their flavor. Garam masala is also sometimes used as a garnish, sprinkled over finished dishes to add a burst of flavor and aroma.

Here is a simple recipe for garam masala:

Garam Masala Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cardamom seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cinnamon bark
  • 1/4 teaspoon whole cloves

Garam Masala Instructions

  • Toast the cumin, coriandre, cardamom, black peppercorns, fenouil, cannelle, and cloves in a dry pan over medium heat for about 3 minutes, stirring frequently, until fragrant.
  • Transfer the spices to a spice grinder or mortar and pestle and grind until finely ground.
  • Store the garam masala in an airtight container in a cool, dry place for up to 3 mois.
  • Other spice blends used in Indian cooking include chaat masala, which is a blend of spices used in chaat, a popular Indian snack food, and tandoori masala, which is a blend of spices used in tandoori dishes.

Filed Under: Ingredients

Crunchy Roast Chickpeas (Channa)

February 1, 2015 par Rédacteur personnel

Roast chickpeas are an awesome healthy snack–that are quick and easy to make.

Drain 2 cans of chickpeas (garbanzo beans), rinse them and pat dry.

HEB Can of 2 Garbanzo Beans

They will taste better if you skin them; here’s an easy technique from America’s Test Kitchen on skinning chickpeas. Preheat the oven to 400°F. Line a baking sheet with aluminum foil, spread the chickpeas, and put in the oven for 15 minutes. Pull the chickpeas out of the oven.

Mix the spices and 2 tablespoons of olive oil in a mixing bowl. Toss chickpeas until coated.

Put beans back on a baking sheet and bake for approximately 30 more minutes. Check periodically to make sure that the beans do not burn.

Beans on baking pan

When the chickpeas are crunchy, let them cool and put them in an air-tight container.

Crunchy Roast Chickpeas (Channa)
Type de recette: Snack
Cuisine: Indian
Ingredients
  • 2 cans chickpeas,
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1/2 tsp red chili powder
  • 2 tsp garam masala powder
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
Instructions
  1. Drain the can of chickpeas and rinse them
  2. Remove the skin on the chickpeas
  3. Preheat oven to 400°F. Line a baking sheet with foil.
  4. Étendre les pois chiches en une seule couche et rôtir au four pendant 15 minutes.
  5. Combine oil, salt, red chili powder, garam masala powder and garlic powder in a mixing bowl. Toss chickpeas until coated.
  6. Étalez les pois chiches enrobés sur une feuille de support et remettez-les au four pour un autre 30 minutes. Vérifiez périodiquement pour vous assurer qu'ils ne brûlent pas
  7. Sortez-les du four, and let them cool completely. Stored in an air-tight container.
3.2.1275

Filed Under: Recettes indiennes, Collations indiennes

The Easiest Way to Skin Chick Peas

February 4, 2014 par Rédacteur personnel

Test Kitchen de l'Amérique a une vidéo sur la meilleure façon de pois chiches de la peau. Useful for a roast chick peas recipe we found!

Filed Under: Techniques

Indian Food at the White House

January 24, 2014 par Rédacteur personnel

Baingan Bharta and Saag while working on the State of the Union address

Filed Under: Général

Gordon Ramsay’s visit to a Biryani Chef

November 24, 2013 par Rédacteur personnel

Biryani is a fragrant, festive rice dish made with chicken, mutton, fish, eggs, or vegetables and a variety of spice. The origins of Biryani are in dispute but largely Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors and is still served at celebration banquets. Today you can find Biryani served throughout southeast Asia. The spicing and choice of ingredients changes but generally Biryani involves a long, slow cooking process that allows the flavors of the spices and meat to infuse into the rice.

Gordon Ramsay visite un chef indien qui se spécialise dans la fabrication d'un biryani traditionnel de toute une chèvre farci au poulet, farci de cailles, farcies avec des oeufs.

ressources supplémentaires: Hindustan Times grossier Biryani Food Nation

Filed Under: Général

Malika Basu’s Simple Dal Recipe

October 29, 2010 par Rédacteur personnel

Tout comme Naan ne sont pas les Indiens pain primaire mangent à la maison, tandoori chicken, en effet la viande est pas le plat principal. A much more common component of the main meal is dal (lentil soup). Ici Malika Basu de Quick Indian Cooking vous montre comment faire un simple Dal. Dal along with a bit of rice or chapati and vegetable is a complete meal in most Indian households.

Filed Under: Général

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