(Spices)
Sadhya (Kerala Vegetarian Meal) (Engl)
Traditional and delicious Sadhya
Typically Sadhya is served as lunch in banana leaves. People eat Sadhya sitting on mats on the floor. But these days, Sadhya is served on dining tables considering the convenience of the diners. The Sadhya is eaten with hand and requires special skill to eat without spilling the food.The course include boiled rice, 10 to 15 vegetarian curries(dishes), banana chips, crispy pappad, pickles, bananas, rasom (fiery pepper soup), buttermilk, one or two varieties of payasam – jaggery and coconut-milk based, and the other milk-based. The curries are made of different vegetables and coconut dominates most of the dishes in Kerala. Coconut milk is also used for flavouring desserts and curries while seasoning and frying is done in coconut oil. Some of the curries include avial, kalan, kootu curry , sambar etc. Sadhya though heavy always ensures a well balanced diet with the right mix of all possible tastes. The first item to be eaten in a Sadhya is flavoured lentil with ghee and papadam.
After the meals betel leaf with lime and arecanut is chewed, which helps in digestion after a heavy meal and also cleanses the palate.
Eggplant Fry - Gutti Vankai (Engl)
Sencilla y sorprendente: la riqueza de la Cocina India (Esp)
(Especias)
(Guindilla)
(Tamarindo)
Si algo caracteriza a la cocina india es su mezcla de hierbas aromáticas y condimentos. Su incorporación a los platos tiene que ver con un alto valor medicinal. Los cocineros indios las conocen como ayurvédicas, que significa prolongadoras de la vida.
Las especias son el alma de la cocina india. Su función es múltiple: halagan el gusto con su sabor aromático o fuerte, contentan la vista con su color y contribuyen al bienestar general con sus poderes terapéuticos.
En general, los ingredientes más usados son el arroz, los guisantes y los garbanzos hindúes, y la lenteja negra, entre las verduras. En el norte por ejemplo, es el arroz basmati el más usado. Entre los condimentos están el ají, la mostaza negra, el comino, la cúrcuma, el jengibre y el cilantro. Por cierto, lo que los occidentales confundimos allí con el curry, en realidad se trata de masala, un condimento hecho con cúrcuma, cilantro, comino, hinojo, azafrán, pimienta, nuez moscada, adormidera, macis, jengibre y ajo. Para ellos, el curry es un plato especial de carne.
Tradiciones y cultura de la cocina india
Una de las influencias culinarias más importantes, más allá de esa diversidad cultural india, ha sido el Ayurveda, antiquísimo tratado dedicado al conocimiento de la salud.
Según el Ayurveda, el cuerpo humano está compuesto de siete elementos y tres humores o fuerzas vitales.
El Ayurveda enseña que estos humores pueden provocar enfermedades cuando están desequilibrados. Tales enfermedades deben tratarse, en principio, mediante la comida, y solo como último recurso con medicinas.
* Lo dulce refuerza los tejidos y armoniza la mente.
* Lo agrio estimula la digestión y las enzimas, y es bueno para el corazón. Las limas y el tamarindo son dos ejemplos de comida agria. La medicina moderna ha descubierto que la vitamina C es beneficiosa para el corazón: se encuentra en la comida agria natural.
* Lo salado ayuda a aumentar el poder digestivo y hace sudar, pero expulsa las secreciones reproductivas. El exceso de sal puede provocar la aparición de canas y arrugas.
* Lo picante, como la cebolla, el ajo y la guindilla, facilita la digestión y mejora el metabolismo.
*Lo amargo, como la corteza de limón, elimina bacterias y purifica la sangre.
*Lo ácido –que puede encontrarse en las verduras de hoja verde y en el té (por su contenido en taninos)- posee la propiedad de curar llagas y heridas. Absorbe el agua y la grasa del cuerpo.
La falta de alguno de estos sabores en la comida perjudica el humor correspondiente. Ello explica la complejidad y la razón de ser de la comida india, que normalmente se compone de una mezcla de sabores especiados y agrios, con acompañamientos confeccionados con yogur, de una conserva fuerte y picante (a menudo hecha de piel de lima) más algún elemento dulce.
Southern India: The Spice of Life (Engl)
Join us as we experience the flavors that define South Indian cuisine. We’ll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we’ll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We’ll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region’s abundant seafood and coconuts.
Link to the Episode (Engl)
http://www.gourmet.com/diaryofafoodie/video/2008/01/201_india_preview
Aaloo Gosht (Meat Curry with Potatoes) (Engl)
Indian Food Made Easy 1 (Engl)
Chef and food writer Anjum Anand brings a lighter, fresher approach to classic Indian dishes.
Anjum attempts to show her friend Panthea, who can't cook, how easy it is to prepare a flavourful feast based on grilled kebabs and wraps.
Once Panthea masters the art of the samosa, Anjum persuades her to help out on a stall at the quintessentially English Sherborne Country Fair.
Here they hope their wraps made with chicken tikka, tandoori lamb, and the vegetarian option, paneer, mushroom and spinach would be more than a match for burgers.
Indian Food Made Easy 2
Anjum persuades her old university friend, Alex, to prepare an Indian feast rather than buy a takeaway for his boys’ night in.
The guests are treated to a chilli-themed selection with Spiced lamb burgers made with a wonderful combination of green chillies, garlic, ginger and coriander, and mouth-watering pieces of Oven-fried chilli chicken steeped in a chilli and ginger marinade served with Smashed-fried potatoes spiced up with a little red chilli powder.
Indian Food Made Easy 3
Anjum sets out to prove that Indian food can be light and healthy and worthy of a slot on the menu at a spa.
She heads to the spa in the beautiful surroundings of the Charlton House hotel in Somerset where she persuades the chef, Elisha Carter, to put some of her recipes on his menu.
He loves her mouth-watering Avial (a southern Indian mixed vegetable dish with coconut) accompanied by a slightly sweet Bengal gram lentil curry, followed by the yoghurt-based dessert made with saffron, Shrikand.
Indian Food Made Easy 4.-1
Anjum heads to a fire station in Essex to show firefighter Paul Pemberton how to cook a proper curry for the 'blue watch'.
Anjum explains to Paul what type of pans to use to cook a curry and why coriander is such a vital ingredient in Indian food, then shows him how to make an aubergine dish cooked with yoghurt.
They also make a lamb curry with green chillies accompanied by naan bread.
Indian Food Made Easy 4.-2
Saag Paneer (Engl)
Saag Paneer: Prepare Spinach Sauce; Pan-Fry Cheese 1
Saag Paneer: Finish Spinach Sauce, Season, and Add Cheese 2
Mulligatwany Soup (Engl) (Link)
http://food.sify.com/videorecipes/Mulligatwany_Soup-169315
Nepalese Mung Roti and Tomato Sauce (various Subtitles)
How to Make Chicken Curry (Engl)
How to Make Parathas (Engl)
Chicken Tikka Masala (Engl)
(Nigella Seeds)
Naan Bread With Nigella Seeds (Engl)
Ingredients
3 cups unbleached all-purpose flour (about 14 ounces), plus additional for dusting
1 teaspoon salt
½ cup plain yogurt, at room temperature
½ cup boiling water
1 teaspoon active dry yeast
2 teaspoons sugar
1 large egg
¼ cup melted unsalted butter, plus additional for brushing
Vegetable as needed
½ - 1 teaspoon nigella seeds (kalonji)
Indian Food made Easy 5
Chicken Biryani (Engl)
Anjum headed to Cornwall to help self-taught chefs, Nirmal and Louis, who run the Little Cornish Curry Company, to face a new challenge.
The pair were about to start cooking for a curry night at a local pub and had decided to attempt to convert customers from traditional fish and chips to Indian food by serving a different kind of fish dish.
Anjum showed them how to make a coconut fish curry with yellow lemon rice and a side order of crab cakes garnished with tangy tamarind mayonnaise.
Sadhya (Kerala Vegetarian Meal) (Engl)
Traditional and delicious Sadhya
Typically Sadhya is served as lunch in banana leaves. People eat Sadhya sitting on mats on the floor. But these days, Sadhya is served on dining tables considering the convenience of the diners. The Sadhya is eaten with hand and requires special skill to eat without spilling the food.The course include boiled rice, 10 to 15 vegetarian curries(dishes), banana chips, crispy pappad, pickles, bananas, rasom (fiery pepper soup), buttermilk, one or two varieties of payasam – jaggery and coconut-milk based, and the other milk-based. The curries are made of different vegetables and coconut dominates most of the dishes in Kerala. Coconut milk is also used for flavouring desserts and curries while seasoning and frying is done in coconut oil. Some of the curries include avial, kalan, kootu curry , sambar etc. Sadhya though heavy always ensures a well balanced diet with the right mix of all possible tastes. The first item to be eaten in a Sadhya is flavoured lentil with ghee and papadam.
Eggplant Fry - Gutti Vankai (Engl)
Sencilla y sorprendente: la riqueza de la Cocina India (Esp)
(Especias)
(Guindilla)
(Tamarindo)
Si algo caracteriza a la cocina india es su mezcla de hierbas aromáticas y condimentos. Su incorporación a los platos tiene que ver con un alto valor medicinal. Los cocineros indios las conocen como ayurvédicas, que significa prolongadoras de la vida.
Las especias son el alma de la cocina india. Su función es múltiple: halagan el gusto con su sabor aromático o fuerte, contentan la vista con su color y contribuyen al bienestar general con sus poderes terapéuticos.
En general, los ingredientes más usados son el arroz, los guisantes y los garbanzos hindúes, y la lenteja negra, entre las verduras. En el norte por ejemplo, es el arroz basmati el más usado. Entre los condimentos están el ají, la mostaza negra, el comino, la cúrcuma, el jengibre y el cilantro. Por cierto, lo que los occidentales confundimos allí con el curry, en realidad se trata de masala, un condimento hecho con cúrcuma, cilantro, comino, hinojo, azafrán, pimienta, nuez moscada, adormidera, macis, jengibre y ajo. Para ellos, el curry es un plato especial de carne.
Tradiciones y cultura de la cocina india
Una de las influencias culinarias más importantes, más allá de esa diversidad cultural india, ha sido el Ayurveda, antiquísimo tratado dedicado al conocimiento de la salud.
Según el Ayurveda, el cuerpo humano está compuesto de siete elementos y tres humores o fuerzas vitales.
El Ayurveda enseña que estos humores pueden provocar enfermedades cuando están desequilibrados. Tales enfermedades deben tratarse, en principio, mediante la comida, y solo como último recurso con medicinas.
* Lo dulce refuerza los tejidos y armoniza la mente.
* Lo agrio estimula la digestión y las enzimas, y es bueno para el corazón. Las limas y el tamarindo son dos ejemplos de comida agria. La medicina moderna ha descubierto que la vitamina C es beneficiosa para el corazón: se encuentra en la comida agria natural.
* Lo salado ayuda a aumentar el poder digestivo y hace sudar, pero expulsa las secreciones reproductivas. El exceso de sal puede provocar la aparición de canas y arrugas.
* Lo picante, como la cebolla, el ajo y la guindilla, facilita la digestión y mejora el metabolismo.
*Lo amargo, como la corteza de limón, elimina bacterias y purifica la sangre.
*Lo ácido –que puede encontrarse en las verduras de hoja verde y en el té (por su contenido en taninos)- posee la propiedad de curar llagas y heridas. Absorbe el agua y la grasa del cuerpo.
La falta de alguno de estos sabores en la comida perjudica el humor correspondiente. Ello explica la complejidad y la razón de ser de la comida india, que normalmente se compone de una mezcla de sabores especiados y agrios, con acompañamientos confeccionados con yogur, de una conserva fuerte y picante (a menudo hecha de piel de lima) más algún elemento dulce.
Southern India: The Spice of Life (Engl)
Join us as we experience the flavors that define South Indian cuisine. We’ll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we’ll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We’ll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region’s abundant seafood and coconuts.
Link to the Episode (Engl)
http://www.gourmet.com/diaryofafoodie/video/2008/01/201_india_preview
Aaloo Gosht (Meat Curry with Potatoes) (Engl)
Indian Food Made Easy 1 (Engl)
Chef and food writer Anjum Anand brings a lighter, fresher approach to classic Indian dishes.
Anjum attempts to show her friend Panthea, who can't cook, how easy it is to prepare a flavourful feast based on grilled kebabs and wraps.
Once Panthea masters the art of the samosa, Anjum persuades her to help out on a stall at the quintessentially English Sherborne Country Fair.
Here they hope their wraps made with chicken tikka, tandoori lamb, and the vegetarian option, paneer, mushroom and spinach would be more than a match for burgers.
Indian Food Made Easy 2
Anjum persuades her old university friend, Alex, to prepare an Indian feast rather than buy a takeaway for his boys’ night in.
The guests are treated to a chilli-themed selection with Spiced lamb burgers made with a wonderful combination of green chillies, garlic, ginger and coriander, and mouth-watering pieces of Oven-fried chilli chicken steeped in a chilli and ginger marinade served with Smashed-fried potatoes spiced up with a little red chilli powder.
Indian Food Made Easy 3
Anjum sets out to prove that Indian food can be light and healthy and worthy of a slot on the menu at a spa.
She heads to the spa in the beautiful surroundings of the Charlton House hotel in Somerset where she persuades the chef, Elisha Carter, to put some of her recipes on his menu.
He loves her mouth-watering Avial (a southern Indian mixed vegetable dish with coconut) accompanied by a slightly sweet Bengal gram lentil curry, followed by the yoghurt-based dessert made with saffron, Shrikand.
Indian Food Made Easy 4.-1
Anjum heads to a fire station in Essex to show firefighter Paul Pemberton how to cook a proper curry for the 'blue watch'.
Anjum explains to Paul what type of pans to use to cook a curry and why coriander is such a vital ingredient in Indian food, then shows him how to make an aubergine dish cooked with yoghurt.
They also make a lamb curry with green chillies accompanied by naan bread.
Indian Food Made Easy 4.-2
Saag Paneer (Engl)
Saag Paneer: Prepare Spinach Sauce; Pan-Fry Cheese 1
Saag Paneer: Finish Spinach Sauce, Season, and Add Cheese 2
Mulligatwany Soup (Engl) (Link)
http://food.sify.com/videorecipes/Mulligatwany_Soup-169315
Nepalese Mung Roti and Tomato Sauce (various Subtitles)
Kitcheri (Engl)
Anjali Pathak shows how to cook ‘Kitcheri’, a one pot dish containing ingredients with many Ayurvedic properties - histone rice, lentils, vegetables and wonderful healing spices. It is fully balanced, nutritious and inexpensive. KITCHERI: Ayurvedic Properties Turmeric – natural antiseptic – cures anything inside and out Black Pepper – coughs and colds Tomatoes – high in Vitamin A – good for coughs and colds Balti Paste – over 20 healing spices – perfect for everything (coriander - digestion, cloves – blood purifier, cinnamon – good for memory, cardamom – digestive and mouth freshener) Spinach – good source of fibre and so good for intestines Potatoes and leeks – vitamins and minerals Rice – high in vitamin A & B and easily digestible Lentils (yellow dhal) – full of protein Salt – good for bone growth and heat regulation of the body Sugar – good for energy.
(Cloves)
Aloo Parathas - Potato Stuffed Flatbreads (Engl)Anjali Pathak shows how to cook ‘Kitcheri’, a one pot dish containing ingredients with many Ayurvedic properties - histone rice, lentils, vegetables and wonderful healing spices. It is fully balanced, nutritious and inexpensive. KITCHERI: Ayurvedic Properties Turmeric – natural antiseptic – cures anything inside and out Black Pepper – coughs and colds Tomatoes – high in Vitamin A – good for coughs and colds Balti Paste – over 20 healing spices – perfect for everything (coriander - digestion, cloves – blood purifier, cinnamon – good for memory, cardamom – digestive and mouth freshener) Spinach – good source of fibre and so good for intestines Potatoes and leeks – vitamins and minerals Rice – high in vitamin A & B and easily digestible Lentils (yellow dhal) – full of protein Salt – good for bone growth and heat regulation of the body Sugar – good for energy.
(Cloves)
How to Make Chicken Curry (Engl)
How to Make Parathas (Engl)
Chicken Tikka Masala (Engl)
(Nigella Seeds)
Naan Bread With Nigella Seeds (Engl)
Ingredients
3 cups unbleached all-purpose flour (about 14 ounces), plus additional for dusting
1 teaspoon salt
½ cup plain yogurt, at room temperature
½ cup boiling water
1 teaspoon active dry yeast
2 teaspoons sugar
1 large egg
¼ cup melted unsalted butter, plus additional for brushing
Vegetable as needed
½ - 1 teaspoon nigella seeds (kalonji)
Indian Food made Easy 5
Chicken Biryani (Engl)
Anjum headed to Cornwall to help self-taught chefs, Nirmal and Louis, who run the Little Cornish Curry Company, to face a new challenge.
The pair were about to start cooking for a curry night at a local pub and had decided to attempt to convert customers from traditional fish and chips to Indian food by serving a different kind of fish dish.
Anjum showed them how to make a coconut fish curry with yellow lemon rice and a side order of crab cakes garnished with tangy tamarind mayonnaise.
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