Vegetarian
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Majority of Indian people are vegetarians and the meal consists of basic staple food such as wheat flour and rice preparation and both of these are served with all sorts of curries made from any edible food stuff such as Vegetables, lentil ,grams, and beans etc.
There are many recipes on vegetables as well as on pulses and with varied taste too depending upon where the dishes are cooked and in witch Indian state. |
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In the south the food is hot and coconut flavored while in up north in Punjab the food is hot and spicy but not sweet and sour as in Gujarat State.Thus varied spices tend to give a new taste to the same recipe.
There is nothing so difficult to learn about Indian cookery as I had made the whole process of learning a very easy one.My teaching method is such that you cook only two dish and you are perfect in whole of Indian cookeryI had thus combined the art of Indian cookery with my education in science and had invented a simple formula for to make you perfect in the art of Indian cookery.I had chosen the example of simple peas and potato curry for you as everyone likes peas and humble potato.
INGREDIENTS
3 large potatoes8oz
225g peas
1 large onion, peeled, chopped finely
5 cloves garlic, peeled
1 table spoon ginger, peeled and chopped
3 green chillies chopped finely or
½ teaspoon red chilli powder1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves {optional}
3 tablespoons oil1pt 570 ml water {If you like thin curry simply add more}
METHODS
- Wash and peel potatoes and cut into 1inch 2.5 cm sized pieces and keep aside.
- Grind onion-garlic-ginger-chillies to a smooth paste using an electric grinder and a little water to facilitate the process of grinding.
- Heat fat in a heavy bottomed saucepan kept over a medium high flame.
- When the fat is hot add paste from the blender and salt, turmeric powder, garam masala and mix well.
- Stir fry until a nice smell of roasted onion-garlic-ginger paste is oozing out of the pan.
- At this point you will also see that some fat had been separated along the sides of the pan.
- Add water and potatoes as well as peas.Bring to a boil.Cover the pan .Reduce the heat to a lowest flame.
- Cook for about 20 minutes or until the potatoes are cooked.Add coriander leaves and mix well.
- Serve hot with chapatti.
MY COMMENTS ON THE ABOVE RECIPE
This is a simple preparation that any one can cook. Using the same method replace potatoes and peas with soaked over nigh kidney beans, or chick peas and thus cook a very tasty Raj Mah or Channa curry respectively. Turning this simple dish into a exotic dish do not need a great skill.
I hope you will purchase my works and become perfect in the art of Indian cookery
ALL YOU NEED IS TO PURCHASE MY BOOKS AND TEACH YOURSELF HOW TO MAKE SIMPLE DISHES AND THEN TURN THESE DISHES INTO EXOTIC DISHES TOO.
The photograph shown will show you how to cook all these dishes just alike that and then you will have many romantic meals for two at home or dinner for the whole family at a nominal costs only.
All the recipes shown above are listed in my book "Simple To Sophisticated Indian Cookery" - By Mrs. Savinder Dhadli |
