Archive for the ‘General’ Category

how often are Sliced Apples, oranges , or even BANANAS used in “CURRIES”?

Question by !: how often are Sliced Apples, oranges , or even BANANAS used in “CURRIES”?
i know pineapple is a favourite..in kashmirian curries..as well as grapes or melons..but how about sliced apples, oranges, lemons, especially how can you make a tasty “Curry” with Bannanas , maybe coconut cream or yogurt and nuts , raisons or potatoes, with tomatoes and curry powder added?

please explain what you can..also, how common this type of curry is in India?

how com pared to the more traditional chicken curry? would you add garlic and onions still? what else? ginger? please explain.

thanks for your answers!

Best answer:

Answer by Artsy
Not often at all.

Pineapple is though and banana leafs are used for presentation.

What do you think? Answer below!

 

Why do the british call pakistani/indian dishes “curry”?

Question by KK: Why do the british call pakistani/indian dishes “curry”?
how did that start.
and why did they do that?

i once heard of this thing called vindaloo and i thought where did that peice of sht come from.
also, chicken tikka masala??
wtf, is this.
ty for the answers!

Best answer:

Answer by secular patriot
Have you ever tried Indian food? It’s delicious!

India/pakistan was a British colony for 200+ years.

The British grew to love their cuisine which had infinite more spices and flavors than spotted dick or suet pudding.. Hence they brought these all back to the Mother Land and they’ve been as popular ever since.

What do you think? Answer below!

 

Eat in Canton new

There goes a saying in China—”Eat in Canton”. Canton, a beautiful historical city in South China, has a long history in eating. When the emperor of Qin Dynasty first united China, the food culture in South China was taken into the North culture. This was the origin of the eating culture of Canton. The Cantonese enjoy eating everything as long as it can move. They are brave enough to eat all the animals running on the land, swimming in the sea, flying in the air and even some that cannot be named. Canton is an inshore city with all kinds of seafood in the four seasons. Compared with the food in other places in China,rolex swiss replica the Cantonese food is characterized by less salt. Also, soup plays an important role in Cantonese food. The Cantonese like to drink soup, decocted for about 2 or 4 hours with the pork, vegetables, medicinal materials and sometimes chicken. Furthermore, “Dim Sum” (snacks) here is world known, with more than 1000 kinds for people to taste the whole day. The cakes, some of which are made from chufa and some radish, are popular during “teatime”, a period in the morning, afternoon or evening for people to relax themselves, kill time or build up friendship in the restaurant. Tourists can enjoy themselves with so many kinds of delicious Cantonese food, which, actually, are cooked by top-ranking cooks. As one of the Chinese foods, Cantonese food is slap-up for the skills of cooking, with 21different kinds of cookery, especially characterized by braising and drying. The cooks pay attention to controlling the time in different food when they are cooking. Similarly, the condiments (seasonings),replica rolex including soy sauce, the catsup of spawn, the sweet-and-sour juice, royal fizz, curry powder and so on, hold the balance in cooking. The Cantonese food isn’t too hot in order to keep the original tastes. A more interesting fact is why the Cantonese like to eat together. You can find all kinds of people, whether old or young, male or female, in the teahouses and the restaurants. The Cantonese, especially the elderly, go to the teahouse every morning, who don’t just want to play knife and fork but talk with others. They usually talk about weather, the bagatelles in their lives, the feeling of their life, and so on to gain satisfaction from casual chatting every day. This is an important way for families to enjoy happy hours in a suitable place to communicate with each other. Besides, foreigners to Canton never know that a restaurant is more than just a meal—it is also a place for trade. Maybe it’s a special culture in China. Businessmen come up with up an agreement on business on the dinning table. Sometimes it is a way for people to commend themselves to their boss for better interpersonal relation or for promotion. Of course, people will have a meal together in the restaurant to celebrate the festivals. In my opinion, the comprehensive Cantonese food culture finds its development from both North China style and the Western style food before the special eating culture was finally set up.exact replica rolex Canton gains the reputation of “City of Cate” and attracts people from all over the world to come for this characteristic eating culture in South China.

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Full of flavor cuisine of Thailand

Thailand, with Bangkok the capital city, is located in the main center of South Asia. The civilization is about seven centuries ancient, it has been engrossing vary of cultural persuades of many ethnic communities and that’s the reason that yearly hundreds of religious groups reserve their Thailand flights to sight the sacred temples. Misty hills, verdant valleys, attractive coastlines and elevated plateaus, means each region offers an exclusive occasion to the tourists in pursue of innovation.

http://www.flightstothailand.org.uk

Thai food is very well liked in the worldwide. Herbs, zings, rice and fish are the essential components of Thai food. The food is also well liked in western and European countries like United Kingdom, New Zealand, United States, and Australia. Some tourists book cheap flights to Thailand only to enjoy the food there. The noodles, pastas, and the application of deep frying and stir frying are the also originality of Thai food.

Breakfast • Chok – the most desired breakfast cuisine in Thailand, which is very identical to rice porridge or rice congee taken in Asia. http://www.flightstothailand.org.uk • Khao khai chiao – is the omelet dished up with poached rice, chili paste and salads. • Pa thong go – fresh colored fried pastries normally served with custard cream, soy sauce etc. Travelers, who plan Thailand flights; delight these cuisines also try them when get back. Lunch & Dinner

Chicken curry – the worldwide famous cookery, usually taken with boiled white rice. • Yaam Thua Poo – includes vegetables like bean curd, lemon, green onion, slices of cucumber, and cabbage, and sauces. Whenever you like to book the cheap flights to Thailand do enjoy all the flavorsome cookry. • Tod Grathiem – a full of flavor dish cooked from chicken and garlic. • Kaeng Kiowa – known as spicy green curry. Coconut, green chilies, Thai herbs and chicken or fish are added. Many cooking experts and chefs around the globe chiefly reserve cheap Thailand flights to modernize their cooking expertise.

Desserts • Look Choob – presented like a bright colored decorative instead of a dessert uses tropical fruits, steamed green beans, coconut milk, almond flour and sugar dished in jelly. • Bua Loi – a pleasing appearance dessert of squashy, vivid and sticky rice balls taken with coconut cream and eggs on the top. Another version of Bua Loi is sopped with hot ginger broth. In short Thailand is a worldwide awesome canteen; if you are also plan to have Thailand flights then do experience all these delicious cookeries.

I am a professional chef. I also write cooking recipes for magazines. Personally the Thai cuisine’ taste and simple cooking method has impressed me a lot. www.flightstothailand.org.uk

 

Cooking curry from scratch

My love affair with curry

I started my love affair with indian cuisine when I was very young. My family had very little money, and it was often a struggle to put food on the table. But, on occasion, often following a week of not seeing my father due to overtime. We would scrape just enough money together to be able to have a take-away treat! Curry was often the choice, as I remember my father having quite a love of spicy foods. But, being young, and wasteful, my brother and I would usually end up with a portion of chips, or maybe if we were really lucky – some rice!

Eventually, after I moved out and found a place of my own, I started to develop a keen interest in cookery in general. Part of this interest, was perfecting my own recipes, a lot of which I never remembered to write down, or remembered at all. So fair to say, there were a lot of failed experiments. but, most importantly, a lot of experiments, from which to learn! I now have an ever expanding recipe book, in my kitchen, and with it, about eight years of experience, on which to draw.

So given my (still fairly limited) knowledge, I thought I would share what I have learned.

Spices – To be fair, I still know little about them, compared to some of the indian cookery masters. But, what is more important is knowing how to handle them. Good ones are not cheap, so it’s important that they last for as long as possible. Storing spices correctly, is the key to shelf life. There is no reason that you can’t keep spices for several months, if stored correctly. The main things that can shorten the useful life of any spice are, light, air, moisture, heat. A lot of people will have an open spice rack in the kitchen, and I think this is probably the worst way in which to store them. A cool, dark, cupboard, and airtight containers, is definately the way to go.

Blending spices can be a real art, and I don’t know that I’ll ever master it. But, with the aid of a few good recipe books, I’m learning more each day (Yes, I eat curry a lot!). A few pointers, based on what I have learned – Try to keep focus. Remember that how a blend smells, is a good indication to how it will taste. If you are uncertain, then the best thing to do is to try a blend using one or two main spices, as focus. Fry this off, by itself, and see how it smells. if you are happy with it, try adding something else – remember to add very small amounts at a time.

Remembering focus, If you want a warm dish, then warm smelling spices should make up the majority of the blend. if you want aromatic, then aromatic spices..and so on. Cumin is often a staple of any blend, so it’s a good place to start. It has a warm flavour and an aromatic smell, and is probably the spice that most people, unknowingly, associate with the smells eminating from their local curry house. Corriander, is more of an aromatic spice, so is easily blendable with Cumin. In the same way, paprika is also a warm spice, and blends equally well. So, by way of example, if you want an aromatic dish, then equal quantities of both corriander, and paprika, are likely to make for a more confused flavour. That isn’t to say that corriander and paprika can’t be mixed in equal amounts, but if you are just starting out, then it’s best to leave this kind of experimentation until you are more confident.

For full article..click below

http://hubpages.com/hub/Cooking-curry-from-scratch-the-beginners-guide