Marinating is a great way to tenderize and flavor meat whatever you are cooking, Indian food or other cusines. Marinating in Indian food utilises vinegars, lemon juice, yoghurt, wine and spices to tenderize the meat and produce the distinctive Indian flavors. The marination time can be anything from 1 hour to 3 days, depending on the recipe.
Read more...The point of the bargar is to cook out whole spices a little, to release their flavours and remove the raw taste.
Read more...The Bhoona in Indian cooking is the process of cooking the spice paste in hot oil to remove the raw taste. A similar technique, the Bargar, is used for whole spices. You should ideally use the Bhoona method whenever a recipe tells you to fry the spices.
Read more...It is the combination of spices with makes Indian-style cooking so distinctive. The combinatation of spices is known as the masala in Hindi. In all the recipes listed on this site, the masala refers to the mixture of spices used in the recipes, with the exception of Garam Masala, which is a specific term.
Read more...To make sure that the spices are mixed properly, they are ususally made into a paste before using, by mixing the spices with a little water, and sometime a little vinegar. The water also prevents burning the spices when they are fried to make the Bhoona.
Read more...The puree is what forms the basis for most basic curry sauces. It is made with Onions, Garlic and Ginger, pureed in a blender. It is a good idea to make this in bulk and store it for future use.
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