List Of Culinary Herbs And Spices And Their Uses Cuisine Focus – Indian Cuisine – An Interesting Mix of Herbs, Spices, Culture, and Religion

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Cuisine Focus – Indian Cuisine – An Interesting Mix of Herbs, Spices, Culture, and Religion

When we think of Indian food, we often think of spicy dishes infused with herbs and spices, and this thought is often correct. Indian cuisine is well known for its great taste and strong aroma due to the variety of herbs and spices they use in their dishes.

Indian cuisine also varies from region to region. This is because there have been many factors that have contributed to the evolution and history of Indian cuisine, depending on the region as mentioned above.

Indian recipes and cooking methods can be traced back 5,000 years. It is made of soil and produce that comes from a particular region; thus, there is a wide variety of Indian cuisine. Apart from this, their religion has also greatly influenced their cooking. Another major influence on Indian cuisine was the traders and travelers who passed through the region. They leave behind new cooking methods and new dishes and ingredients that the community incorporates into their cooking. The rulers who ruled also influenced the diet of the Indians. But the most interesting thing is that the original Indian cuisine has not been lost. Instead, it retained its unique texture, and all those influences only added nutrients and made it richer.

A normal diet consists of meat, usually game meat, and uses fruits and vegetables. The use of spices in Indian cuisine dates back to 3,000 BCE. As religions such as Buddhism and Hinduism flourished in India, vegetarianism spread and spread. In fact, the ban on eating beef became a very ancient practice of Hinduism, and this practice is still practiced today.

During the Middle Ages, tea and spices were introduced to India by travelers and traders. Over time, Indian cuisine was also influenced by enemies and conquerors from Central Asia and the Afghan region. It was also during this time that spices became part of Indian cuisine, especially the use of saffron. By the 18th century, when the British came to India to rule the country, a marriage between two cuisines and two cultures took place, and it has become Anglo-Indian cuisine. It was not surprising at the time to see traditional British dishes such as roast beef with an Indian influence using Indian spices such as red chips and curry. Raj traditions also emerged, one of which is the culture of high tea.

If there’s one thing we can say about Indian cuisine, it’s that, even though many international cuisines have influenced traditional Indian recipes and cooking methods, they’ve kept things authentic and original. In addition, it has preserved its culture and history, especially when it comes to avoiding the use of pork or beef in their food for religious reasons.

As mentioned above, there are different types of Indian cuisine that helped shape what it is today. These regions are Awadhi, Mughlai, Bengali, Rajasthani, Konkani, Udupi, Malabari, Punjabi, Hyderabadi, Sindhi, Marwari, Chettinadu, Dogri, Kashmiri, and Marathi. These Indian cuisines differ in the ingredients used and the methods used in cooking their dishes, and each Indian cuisine will be briefly discussed in the following articles.

Ingredients Used in Indian Cuisine

* The following list is not exhaustive. It is only intended as a resource.

Nuts and beans: Bengal gram, black gram, green gram, lentils, split gram, soyabean.

Spices and Seasonings: Asafetida, cardamom, chili, cloves, coriander, cumin, fennel, fenugreek, garlic, ginger, mace, nutmeg, oregano, pepper, tamarind, turmeric, walnuts.

Nuts and Oils: Almonds, cashew nuts, ginger, coconut, walnuts, linseed, mustard, pistachio, safflower, sunflower.

Seeds and Seeds: Millet, barley, buckwheat, milo, corn, ragi, rice, semolina, wheat, wheat flour.

Pages: Onions, garlic, spinach, peas, tomatoes, peas, potatoes.

Meat: Chicken, sheep, sheep.

Seafood: Fish, crabs, crabs, and various marine fish.

Classical Chicken Tikka Masala

Ingredients:

* 2 tbsp vegetable oil

* 1 tbsp butter

* 400g onion, chopped

* 600 g chopped tomatoes

* 1kg chicken breast, skin removed and cut into cubes 2.5-4cm

* 4 tbsp Patak’s Tikka Masala Paste

* 2 tablespoons of plain yogurt

* salt, to taste

* 150ml cream

* large dry fenugreek leaves (if desired)

* 3 tbsp fresh coriander, chopped

* ½ lemon juice

* pinch sugar

Procedure:

1. In a bowl mix 2 tbsp Patak’s Tikka Masala Paste and yogurt. Add the chicken, cover and leave to marinate in the refrigerator for at least two hours, or overnight if you have time.

2. Heat the oil in a large, heavy pan over low heat. Add the chopped onion and cook for 10 minutes until light golden brown.

3. Add the remaining 2 tbsp of Patak’s Tikka Masala Paste and cook for 2 minutes. Sprinkle in water if the sauce starts to stick.

4. Add chopped tomatoes and butter. Cover and leave to cook on low heat for 25-30 minutes, stirring constantly until the butter separates from the gravy.

5. Remove the chicken from the marinade and add to the sauce. Continue to cook for 10-15 minutes or until the chicken is cooked through.

6. Add salt and sugar to taste and stir the cream.

7. Finally, add dry fenugreek leaves and squeeze in lemon juice. Sprinkle with chopped coriander and serve hot with Patak’s Naan Bread

Classic Chicken Korma

Ingredients:

* 450g chicken breast, chopped

* 100g onion, chopped

* 1 tsp crushed black pepper

* 1 tablespoon of ground almonds

* 25ml double cream

* 1 tbsp fresh coriander, chopped

* 1/2 tsp fennel seeds

* 1 tomato, chopped

* 2 tbsp vegetable oil

* 1/2 tsp ginger root, finely chopped

* Salt to taste

* 3 spoons of Patak’s Korma Paste

Procedure:

1. Pour oil in a pan and fry the chopped onions. Add the fennel seeds and fry for 1-2 minutes.

2. Add black pepper and chicken and continue cooking for 3 minutes then add Patak’s Korma Paste and tomato.

3. Cook for 15 minutes or until the chicken is cooked, sprinkle water if the mixture starts to stick to the pan.

4. Mix the ginger, half the coriander leaves, sweet almonds and cream. Cook for 3-4 minutes and serve hot, garnished with the remaining coriander.

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