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๐ฅ๐ฅ๐ฅญ An Intro to Indian Cuisine ๐ฅญ๐ฅ๐ฅ
Comments
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Hi @PummyRaj here is South Africa we also have our Indian food heritage. Since my father's of Indian heritage we were raised on Indian cuisine (and we do use mustard seed in some of our dishes, haha). Here South Africa we have a rich diversity of cuisines from around the world, a lot of the dishes has become more fusion style.
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Hi @PummyRaj Here n southern Indiana we eat alot of fatty foods. Fried chicken, hamburgers, pizzas & things that arenโt so good 4 u. Fatty foods taste really good. U shood try it. I liv n a small rural town with a lot of corn fields. U can say Iโm a country girl. Iโm from the United States ๐บ๐ธ
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I must confess that I have never eaten Indian food. If I have an opportunity to do so I will try it.ย
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Hi @PummyRaj, thank you for the tag @Diamond_Lim
Your thread is exceptional interesting and I have learnt something (I love to learn something new each day ๐ค)
I have to be very careful about what I eat. I can not eat very spicy food, however turmeric is good!
Do you have any recipes with ginger and turmeric? ๐ค
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@PummyRaj thank you for sharing your food culture. In my area( Pennsylvania) saffron is the most expensive spice. It goes for about $400.00 a pound. A 6 oz bottle sells for about $25.00
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Harvesting saffron is phenomenal, very interesting, no wonder it is so expensive ๐
Our Cornish treat
Heaven ๐ค
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@Racoon7 do you harvest saffron?
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No my friend, our climate here is not suitable, we have too much rain. The videos on saffron harvesting (I think) are very interesting. It is so labour intensive plucking 3 fragile and tiny stigmas from each flower with tweezers. It takes 225,000 stigmas for a pound (454 g.)
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Yeah! That is absolutely right, Jo and Traci๐ค๐ค
Because of the prolonged, hard and complicated procedure, Saffron costs a LOT!! That's why, in Indian cooking also, it is used very very carefully.
What I learnt is -- add 3 to 4 sprigs of Saffron to a 1/4 cup of milk and dissolve it well. Then, add that milk to your dish (before turning off the heat), which gives wonderful flavor๐
Happy New Year to you girls๐
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Hi Traci๐ค
Yes! There are so many recipes with Ginger and Turmeric. But, we believe that for our body to absorb the actual nutrients & values, it is better NOT to cook them.
Here are two tips I follow often....
** Cut (an inch of) Ginger into tiny pieces, soak them in Honey and eat them (before lunch). You can eat Ginger daily without any side affects.
** Mix few drops of water to few pinches of Turmeric powder, make it into tiny ball (small Pea size ball is enough) and swallow it with 1/4 cup of water (like how we swallow pills). If I feel that my body needs an antibiotic, this is what I do (not for daily routine, but only when needed).
Other than these tips, I use Turmeric powder in my daily cooking to add in Curries, stir fries, Dal, Stew, Chutney, Rice dishes, etc., etc., etc.,
And the Ginger - you can grate a small piece and boil in the water. Then, add Honey and drink it (Ginger Tea). If you like, you can add Mint leaves also while boiling the water. Once you are used to the flavor, you will love it ๐ (Indians drink Ginger "Chai" daily, especially in rainy season).
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