Cardamom is a spice that originated in India, Nepal, and Bhutan, It is available in most tropical places in Asia, including India, China, Bhutan, Vietnam, Malaysia, Korea, and Japan. It is regarded as the Queen of Spices and is one of the most expensive spices.
Saffron: few strands, soaked in a tablespoon of warm milk for 10 minutes
Method:
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk to simmer on medium a flame till it reaches half of its original quantity. Keep stirring inbetween.
Add powdered sugar, cardamom powder and roughly chopped strawberries. Mix well and keep simmering on a medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
Turn off flame and allow to cool.
Once cool, place the mixture in the fridge for a few hours.
Pour the chilled mixture into kulfi moulds and close the lids.
Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more strawberries.
Soak the rice in warm water, then wash in cold until the water runs clear.
Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste, cook till fragrant.
Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum, cook the rice for another 5 minutes. Turn off the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
hello, my name is Amy and this is my blog on the geography of Indian cuisine.
India is the largest producer of spices in the world, 70% of all the world’s spices come from India.
Both vegetarian and non-vegetarian foods are popular, India has the world’s lowest meat consumption. Seafood is common in the coastal region of the state.
Rice is the staple food eaten with lentil preparations like dal, sambar and spicy vegetables or curries. Rice is cooked in a wide variety of forms. One of the most popular rice dishes is Biryani which is spicy, aromatic and full of flavour. Staple ingredients of Indian cuisine like tomato, potato and chilli don't have Indian origin. They were brought to India by the Portuguese.
A famous side dish for Indian cuisine is bread, different varieties of Indian bread include: Chapati, Phulka, Puri, Roti, Thepla, Paratha, Naan, Bhatoora, Baqar Khani, Appam, Dosa, Luchi, Puran Poli, Pathiri, Parotta and many more. Some other staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor (often red lentils), toor, urad, and moong. According to Indian cuisine, there are six different tastes: sweet, sour, salty, spicy, bitter, and astringent. An Indian meal is a well balanced combination of all the six tastes. Often one or two of them will stand out, but one dish won't contain all six. Some most famous spices are: Cardamom, Clove, Black pepper, Cumin, Turmeric and Coriander.