Category:Preparation Methods for Indian Cooking
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Indian cuisine is appreciated not only for the flavors it offers, but also for the rustic, fun and sometimes almost magical preparation methods. The diversity of ingredients is huge - a fact that makes this particular cuisine one of the most diverse in the world. The main ingredients of Indian cuisine are atta flour, rice and then an amazing variety of spices and herbs. Seemingly exotic names such as eg dhuli moong or dhuli urad are often found in Indian cuisine recipes. Also called pulses, these ingredients require proper preparation: they can either be used whole or ground to remove the skin. Pulses are used almost exclusively in the form of dal, except chana. Vegetable oil is used for frying curries and mustard oil is also used for other frying dishes. However, it seems each Indian region prefers a different type of oil – groundnut oil in Western India, coconut oil in Southern India. Spices range from black mustard seeds, cumin, turmeric and fenugreek to ginger and coriander.
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Pages in category "Preparation Methods for Indian Cooking"
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