Cooking, fast all of us do it sometimes or other. For
some of us it is a passion, a hobby, a livelihood, a necessity derived from the
taste buds of our tongue. The sense of taste changes according to the needs of
the body. Further this can be tamed according to the availability of food
items. The same is exploited by food processing companies and fast-food
restaurants to stuff us with unwanted nutrients covered in amicable aroma.
I, myself
have a passion for something tasty and natural on the table. In
that search I found several tasty recipes and adapted them to suit my taste
receptors. I am publishing some of them in the hope that they may shorten the
boredom of your holiday afternoons. Try them. Your loved ones at home will be
thankful. And you can be proud to travel in the realms of taste and impart
ecstatic moods to those enjoying your creation.
Curry. Recently one of my
European friends at work told me of a misunderstanding. Although a regular
visitor of Indian restaurants, he presumed that curry powder is the ground
leaves of "the curry tree!". Some of the second generation of
oversees Indians may be of the same opinion. (Nothing to wonder - some school
children from the city of Vienna described the cow as having blue colour) I had
to explain my friend that 'curry' is not the powder which we purchase from the
shop, but a common denomination for a group of side dishes served along with
rice, tapioca, poori, chapatti etc. Typical to all these curries is the flavour
it get from the various spices which is added to them. Unlike the standardized
and ready made taste of the curry powder which we purchase curry was cooked in
Indian kitchen in different tastes using the available ingredients. The
quantity of each ingredient to be used is determined by the cook himself/herself.
As I told my friend, each family has its own flavour for each curry and each
and every mother/grandmother has her own recipes.
So I thought of introducing some of the spices such as coriander, ginger,
pepper, dried chilies, cardamom, nutmeg, Shallotte, cinnamon, star anise, etc
to the readers. Further I would like to name and explain other spices both
endemic and exotic which make our life savory.
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