Ingredients of Indian Cuisine
By
Kiwilimón - 2018-10-16T09:16:56.946122Z
Flavors that range from sweet to savory.
Chutney
It is a variety of sweet and spicy spices, originating from western India. It is a very popular accompaniment in cuisine and is used alongside curry. Worldwide, it is better known by its English name, chutney (which is pronounced the same as in India: chatni).
What it is served with: to accompany curry chicken, meat, or seafood, it softens the flavor and adds texture to the dishes.
Basmati rice
It is a long-grain rice variety, famous for its delicate fragrance and exquisite flavor. Its name in Hindi means queen of fragrances. It is said that the best basmati is produced in the Himalayan hills. Before using it, it should be soaked and then cooked over low heat with less liquid than its volume.
What it is served with: it is the ideal side dish to accompany the strong flavors of Indian cuisine.
Curry powder
It is a blend based on various spicy spices used in India for stews or curries. The word curry derives from kari, which means sauce. Curry powder is the most commercially widespread form of this spice blend.
What it is served with: chicken, lamb, fish, and shrimp.
Curry sauce mix
This version of curry sauce is very practical, as it only requires water to form a well-seasoned sauce with the perfect consistency.
What it is served with: add it to chicken, lamb, or shrimp when they are halfway cooked and leave it on the heat until the dish is ready.
Fresh ginger
Ginger or kion is a plant whose root is formed by horizontal rhizomes highly valued for their aroma and spicy flavor. It grows in all tropical regions of the world. The more expensive and higher quality varieties generally come from Australia, India, and Jamaica, while the more commercial ones are grown in China.
What it is served with: it is used dehydrated or added fresh.
Tamarind paste
It comes ready to dissolve, although it is advisable to strain the mixture to remove any residual shell that may have remained.
What it is served with: it is the base for preparing chutney.
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