link to the indian food video!

This is a good web-site for some curry tips.
http://www.5min.com/Video/Learn-About-Traditional-Indian-Food-38372077

these are some photos of the curry spices.

  

Some more facts about Indian Food!

Indian Food
SPICES: Spices are very important in Indian cooking. They're special and Important basicly because of their flavor, smell and color. The correct way to use them is to blend them carefully into the Indian cooking that you're making. Here are some different spices that may be used in Indian cooking:
          -Cumin
          -Corriander Seeds
          -Cloves
          -Ginger
          -Charoli
REMEMBER: Curry is NOT a spice, it is spices that are blended together.

OIL: Oil is also import in Indian cooking. Different parts of India use different types of oil. For example, some parts of India uses Coconut oil while the other parts of India uses Mustard. Here are some different types of oil that can be used in different parts of India:
          -Ghee
          -Peanut Oil
          -Sunflower Oil
          -Soybean Oil
          -Vanaspati Oil

VEGETABLES: Vegetables are used depending on what part of india (the region) and what's in the season. Here are some examples of Indian vegetables (that are common).
          -Ash Gourd
          -Aubergines
          -Banana (raw)
          -Beetroot
          -Bitter Gourd

BREAD: There's one thing special and makes them different to european style breads. Most Indian breads are flat. Thoose are some popular Indian breads:
          -Roti
          -Naan
          -Chapati
          -Parantha
          -Dosa

Here are some pictures:

   

Cloves



             Ash Gourd

Coconut Oil

Roti

                                                                                                   

                                                                                                       

Indian Rice Pudding (recipe)

Indian Rice Pudding is made from

1/4 cup short/medium grained rice

4 cups whole milk (go for low fat only if absolutely necessary)

sugar to taste – I used 3 tbsp ( 1/4- 1/2 cup should be enough )

pinch of saffron

1/4 tsp cardamom powder

1-2 tbsp nuts (use almonds, pistachios and cashews)

4-5 raisins (or more if you like it)

1 tsp Ghee (preferred more than butter)

1.In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

2.In the same pan, roast the rice for 2-3 minutes in low heat.

3.Now add the milk. Increase the heat to med-high and let it come to a boil

4.Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.

5.Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes

6.Add rest of the ingredients – saffron, cardamom and half of the roasted nuts.

7.Give it a stir until combined and serve garnished with the remaining nuts.

You can serve it hot or cold.

The pudding thickens with time – you can rectify it by adding more warm milk to it.

Curry history

Curry is a main dish in India. Curry has a lot of history and it's culture. Curry comes from the South Indian word 'Kari' meaning sauce. Seeing as about half a million plates of curry is eaten in UK every day, they have became a traditional meal. However, some curries in this instance bear no relation to the meals produced in India. For example Chicken Tikka Massala is an English recipe and is only just becoming popular in the Asian sub-continent.

Curry

Curry is Indias main dish. Indians have eaten curry for many years.

Various parts of the sub-continent have their own regional variations of curry. Although the names may be similar to traditional dishes, the recipes generally are not.

Curry may be eaten with rice or bread but can also be eaten alone.

Curry may contain lots of vegtables,meats and sauce.

Link

http://www.curryfocus.co.uk/Blog/2007/08/05/indian-food-the-facts/

Please look at the link thats why we put it up there

Facts About Curry

From chicken curry and beyond:

1.Indian Curry restaurants serve approximately 2.5 million customers every week!


2.The most popular Indian dish is, of course, the tasty chicken curry ( and our top recipe most months ) - Chicken Tikka Masala

3.Over 70,000 staff are employed by the more than 9,000 Indian Curry Restaurants in the UK and, in fact, in London there is a greater number of Indian Restaurants than there are in Bombay and Delhi combined!

4.Indian food is without doubt the UK’s favourite cuisine. According to a recent survey, retail sales accounted for 42% of total sales of ethnic foods and was valued at £250 million.

5.According to records, Britain’s first curry restaurant was opened in 1809. (the Hindustani Coffee House which is located in London’s Portman Square)

6.Suprisingly enough, the actual word ‘curry’ isn’t often used in India - rather there are a variety of curry style dishes, which have their own regional characteristics

7.Nottingham Trent University studies show that people begin to crave for a curry mainly due to the fact that the spices arouse and stimulate the taste buds.

8.There are two indian restaurants to every one chinese restaurant.

9.Two thirds of all meals out in the UK are Indian Food and this is worth 3.2 billion pounds a year.

Indian Food Facts

From Chicken Curry and Beyond: 1. Indian Resturants serve a woping 2.5 million people a week.
2. Indian Curry is the most popular dish.
3. More than 70,000 people are employed by Indian Curry resturants in the United Kingdom.

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