The Art of Indian Cooking
Indian cuisine can certainly claim all the subtle art, patience and knowledge of blending ingredients to put it in the international class. The secret, of course, is curry - that exquisite sauce or stew mixture of spices and herbs whose savour, usually more or less piquant, varies with the dish and the region of its origin. Nowadays, curried chicken beats fish and chips as the favourite British dish. In Ottawa, Canada's capital, Indian cuisine is available in every section of the city.
The Secret of Making a Good Curry
"Indian saffron" or turmeric, and how to use it, is the secret of making a good curry. Turmeric is a strange and slightly bitter spice that gives curry its golden colour. Turmeric gilds whatever it touches and was once used in Europe as a dye for textiles and leather. Like ginger, to which it is related, it is an aromatic root native to tropical Asia. It is one of the essential spices of the brilliantly coloured and seasoned cookery of the Orient. Combined with black pepper and garlic, it is supposed to ward off cancer.
Various Curry Mixtures
In India, each family usually mixes its own version of curry, pounding such spices as coriander, cinnamon, cloves, cardamom and black pepper with turmeric according to individual preference. A mortar and pestle is used. In the northern provinces, the spice blend is usually milder than that used by southern families, who like to use more chilies. And in the South, rice accompanies the curry whereas in the North, wheat is used to make the Indian bread called chapatti. According to Sumana Ray in Indian Vegetarian Cooking, quantities were not given in the old recipes and trial and error was the rule.
Chicken Tandoori for 4
In the north of India. food was traditionally cooked in a "tandoori", a primitive oven built using a mixture of straw, cow dung and mud. Chicken was roasted directly on the hot coals, while "naan", a flat bread was cooked on the sides of the oven.
. 3-lb. chicken cut into 4 .1 tsp. cinnamon
. 2 cups yoghurt . 1/2 tsp. cardamom
. 3 - 4 cloves garlic, minced . 1 tsp. crushed hot red pepper
. 1/2 in. piece of ginger root . 3 bay leaves, crumbled
. 1 tsp. turmeric . Salt to taste
. 1/2 tsp. powdered cloves . 3 T. butter
1. Prick chicken with a fork. 2. Mix garlic and yoghurt and marinate the chicken in the refrigerator for 4 hours. Turn it over several times. 3.Combine other ingredients with the butter to make a paste. Smooth it over the chicken and let stand for two hours. 4. Preheat oven to 450 F. and bake in a buttered pan for 45 or 55 minutes or until done.
Fresh Apple Chutney for 4
. 1 apple . 1 clove garlic, peeled and minced
. 1 hot chili . 2 tsp. lemon juice
. 1/4 tsp. cinnamon, powdered . Salt to taste
1.Peel, core and chop apple finely. 2. Take out seeds and remove membrane from chili and mince. 3.Toss apple, garlic and chili with lemon juice, cinnamon and salt and let rest for ten minutes so flavours will develop.
Pea Pillau for 4
. 3 T. oil . 1/2 tsp. whole cumin seeds
. 1 onion, chopped . 1/2 cup peas, fresh or frozen
. 1 1/2 cups Basmati rice . 1 tsp. salt
. 3 3/4 cups water
1. Heat oil in a large, heavy-bottomed pan at medium heat. 2. Add cumin seeds and let them sizzle for a moment. 3. Add onion and fry till soft 4. Add peas, rice and salt and stir fry for around five minutes 5. Add water and bring to boil. Cover, lower heat to very low and simmer for about 25 minutes or till water is absorbed. 6.Use a fork to fluff the pillau and serve it hot.
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