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COOKING IN INDIA |
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COOKING IN INDIA |
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In India the traditional kitchen was an area of sanctity with many taboos on who could enter, how they should be dressed and how pollution must be avoided. Most of this has changed today , although the importance of the Indian kitchens are essentially very simple, with the stove (angithi) set in the center.Modern appliances like cooking ranges and electric gadgets, are slowly appearing |
| in urban Indian homes, but many of these households can afford kitchen help, traditional methods are preserved for taste and authenticity. | |
The Indian Kitchen |
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| Angithi (stove) which is normally used by Indian women (in rural areas), they place it in the center and women sitting down around it. |  |
| A large wok-like utensil, the kadai, is used for frying and sautéing. |  |
| Traditional granite grinding slab is used for crushing spices which is still found in many Indian houses. |  |
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Cooking Methods |
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| Indian cuisine is actually easier to prepare than it sounds. Most Indian dishes involve the use of spices, and each spice takes a different amount of time to release its flavor and aroma.. | |
| Spices are then usually gently sautéed in oil or ghee, either alone or together with meat or vegetables. | |
| Many vegetable dishes and curries are, after the initial bhuna or sautéing stage, simmered over very low heat. | |
| The pan is often kept covered to ensure that aromas do not escape. Additional seasoning is often added just before the food is served. | |
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Indian Ingredients |
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| A treasure trove of exotic spices and seasoning. | |||||
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| Asafoetida | Cardamom | Carom | Chili | ||
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| Cumin | Curry leaf | Mace | Mustard oil | ||
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| Nigella | Papads | Star anise | Turmeric | ||
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