India
The Indian cuisine has large varieties of traditional foods, such as Kebabs, sweets, Indian ice creams, curries and butter chickens and soups and rices.
examples:
Butter Chicken- Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj. A chef named Simon Mahli first prepared this when he only had half of a tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of mareelun. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander and pepper.
Samosa- Samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils. It originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate. The samosa contains a maida flour shell stuffed with some filling, then the entire pastry is deep fried to a golden brown colour in vegetable oil. The Samosa is then served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one.
Kulfi- Kulfi originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. It is a popular frozen dairy dessert from the Indian Subcontinent. To cook it you boil milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk, Then sugar is added and the mixture is further boiled and corn-starch-water paste is added. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen.
India has many traditional and modern cooking techniques, for example:
Bhunao/Kasha: This is the process of cooking mainly rich meat dishes in a onion spice base on low heat stirring frequently for a very long time.
Dum-Pukth: This is cooking in a sealed steam pot, this method is typical of the cooking of Lucknow and is used for rice dishes such as biryanis and pillaus.
Handi cooking: Handi cooking is around 600 – 700 years old and this technique is using an earthen pot in which cooking of curries takes place on slow fire
Dum (steam): This technique is more than 200 years old and It is a method of cooking food on very low flame,with the help of steam entrapped in a sealed containers.
India also has a variety of cookery, for example:
the Karahi (Indian wok)
the Tawa (flat heavy griddle or pan)
Sarashi (meta tongs)
Hatha (ladle)
Shil Noda (indian stone grinder)
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Indian cuisine
Indian food has become a new food style in Australia over the past few decades. The Indian cuisine have had varieties of influences on Australia, such as most Indian foods are part of Australia's diet now days, Indian traditional cooking techniques are used and there are Indian restaurants, Advertisements, companies, brands, food stores and schools all over the country.
Here is a recipe of Indian cuisine that has influenced Australia.
Vegetable Samosas
Ingrediants:
500g Sebago (brushed) potatoes peeled
20g ghee
1 long fresh green chilli deseeded and finely chopped
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
1 teaspoon turmeric
1/4 teaspoon chilli powder
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander
4 sheets ( 25 x 25cm ) ready rolled frozen puff pastry, just thawed
vegetable oil to deep fry
Fresh green chutney
2 fresh long green chilli's deseeded coarsely chopped
1/3 cup chopped fresh mint
1/3 cup chopped fresh coriander
130g (1/2) Greek style yogurt
1 tablespoon fresh lemon juice
Method:
1. Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.
2. Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.
3. Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.
4. Meanwhile, to make the fresh green chutney, place the chilli, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
5. Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.
6. Place the samosas on a serving plate and serve with the fresh green chutney.
The Indian cuisine has large varieties of traditional foods, such as Kebabs, sweets, Indian ice creams, curries and butter chickens and soups and rices.
examples:
Butter Chicken- Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj. A chef named Simon Mahli first prepared this when he only had half of a tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of mareelun. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander and pepper.
Samosa- Samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils. It originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate. The samosa contains a maida flour shell stuffed with some filling, then the entire pastry is deep fried to a golden brown colour in vegetable oil. The Samosa is then served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one.
Kulfi- Kulfi originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. It is a popular frozen dairy dessert from the Indian Subcontinent. To cook it you boil milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk, Then sugar is added and the mixture is further boiled and corn-starch-water paste is added. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen.
India has many traditional and modern cooking techniques, for example:
Bhunao/Kasha: This is the process of cooking mainly rich meat dishes in a onion spice base on low heat stirring frequently for a very long time.
Dum-Pukth: This is cooking in a sealed steam pot, this method is typical of the cooking of Lucknow and is used for rice dishes such as biryanis and pillaus.
Handi cooking: Handi cooking is around 600 – 700 years old and this technique is using an earthen pot in which cooking of curries takes place on slow fire
Dum (steam): This technique is more than 200 years old and It is a method of cooking food on very low flame,with the help of steam entrapped in a sealed containers.
India also has a variety of cookery, for example:
the Karahi (Indian wok)
the Tawa (flat heavy griddle or pan)
Sarashi (meta tongs)
Hatha (ladle)
Shil Noda (indian stone grinder)
________________________________________________________________________________________________________________________________________________________________
Indian cuisine
Indian food has become a new food style in Australia over the past few decades. The Indian cuisine have had varieties of influences on Australia, such as most Indian foods are part of Australia's diet now days, Indian traditional cooking techniques are used and there are Indian restaurants, Advertisements, companies, brands, food stores and schools all over the country.
Here is a recipe of Indian cuisine that has influenced Australia.
Vegetable Samosas
Ingrediants:
500g Sebago (brushed) potatoes peeled
20g ghee
1 long fresh green chilli deseeded and finely chopped
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
1 teaspoon turmeric
1/4 teaspoon chilli powder
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander
4 sheets ( 25 x 25cm ) ready rolled frozen puff pastry, just thawed
vegetable oil to deep fry
Fresh green chutney
2 fresh long green chilli's deseeded coarsely chopped
1/3 cup chopped fresh mint
1/3 cup chopped fresh coriander
130g (1/2) Greek style yogurt
1 tablespoon fresh lemon juice
Method:
1. Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.
2. Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.
3. Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.
4. Meanwhile, to make the fresh green chutney, place the chilli, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
5. Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.
6. Place the samosas on a serving plate and serve with the fresh green chutney.