John Myers
Isingeniso: I-Star Indian Cuisine
I-Indian cuisine iyi-tapestry egqamile yama-flavour, izinongo, namaphunga alokhu avela emakhulwini eminyaka. I-Star Indian cuisine, ebonakala ngama-flavour acebile, anesibindi, futhi angavamile, isizuze ukuthandwa okukhulu emhlabeni jikelele. I-cuisine iwumfanekiso wamagugu ahlukahlukene wezwe, isifunda ngasinye sinikeza amakhono aso ahlukile okupheka. Kusukela kuma-curries avuthayo kuya kuma-biryani anephunga elimnandi, kusukela ezitsheni ze-tandoori ezimnandi ukuya kuma-dessert amnandi, ukudla kwaseNdiya kunokuningi okunikezwa abathandi bokudla.
Ubuciko Bezinongo Namakhambi Ekuphekeni KwamaNdiya
Izinongo namakhambi yinhliziyo nomphefumulo wokupheka kwamaNdiya. I-cuisine iyaziwa ngokusetshenziswa kwayo kakhulu kwezinongo ezifana ne-cumin, i-coriander, i-turmeric, i-cardamom, isinamoni, ne-clove, phakathi kwabanye. Lezi zinongo azigcini nje ukwengeza ukunambitheka nephunga ezitsheni kodwa futhi zinezinzuzo eziningana zezempilo. Ukupheka kwamaNdiya kuhlanganisa nokusetshenziswa kwamakhambi amasha njenge-cilantro, i-mint, namaqabunga e-curry, anezela ukuthinta okuqabulayo ezitsheni. Ubuciko bokusebenzisa izinongo namakhambi ekuphekeni kwamaNdiya imayelana nokulinganisa ama-flavour nama-aromas ukuze udale inhlanganisela evumelanayo.
Iqhaza Le-Ghee neYogathi e-Indian Cuisine
I-Ghee, ibhotela elicacisiwe, iyisithako esibalulekile ekuphekeni kwamaNdiya. Isetshenziselwa ukuthosa, uku-sautéing nokuhlobisa izitsha. I-Ghee ine-flavour ye-nutty ehlukile futhi ibhekwa njengenempilo kunebhotela elivamile. I-yogurt, ngakolunye uhlangothi, isetshenziselwa ukwengeza ukunambitheka okukhilimu kanye ne-tangy ezitsheni. Isetshenziselwa ama-marinades, ama-curries, nanjengesitsha esiseceleni. Iyogathi ibuye isetshenziselwe ukwenza i-raita, isidlo esiqabulayo esenziwe nge-yogurt, izinongo nemifino.
Ukuzitika Ngokuhlukahluka Kwezinkwa ZaseNdiya
I-Indian cuisine nayo yaziwa ngezinhlobonhlobo zayo zesinkwa. Kusukela kuma-naans aluhlaza kuya kuma-papadum acwebile, kusukela kuma-paratha anezingqimba kuya ku-rotis ethambile, kukhona isinkwa sakho konke ukunambitheka kanye nesenzakalo. I-Naan, isinkwa esifakwe imvubelo, ngokuvamile siphekwa kuhhavini we-tandoor futhi iyindlela ethandwayo ehambisana nama-curries. Ngakolunye uhlangothi, ama-Parathas agqitshwa futhi agxiliswe ngokugcwaliswa okuhlukahlukene njengamazambane, i-paneer, nemifino. I-Rotis nama-chapati isinkwa esingenamvubelo esenziwe ngofulawa kakolweni futhi siphekwe esitsheni.
Okukhethekile Kwesifunda: Ukusuka eNyakatho kuya eNingizimu
I-India iyizwe elikhulu, futhi isifunda ngasinye sinezici zayo ezikhethekile zokupheka. Isifunda esisenyakatho saziwa ngamakhari acebile futhi anokhilimu njengenkukhu yebhotela kanye ne-dal makhani. Isifunda esiseningizimu, ngakolunye uhlangothi, saziwa ngamakhari aso anongwe futhi amnandi njenge-sambar ne-rasam. Isifunda esisentshonalanga saziwa ngokudla kwasolwandle izibiliboco njenge-fish curry kanye ne-prawn fry. Isifunda esisempumalanga saziwa ngezibiliboco ezimnandi njenge-rasgulla ne-mishti doi. I-Indian cuisine inikeza uhambo olujabulisayo ezindaweni ezihlukahlukene kanye neminikelo yazo yokupheka ehlukile.
Ubumnandi beVegetarian ku-Indian Cuisine
I-Indian cuisine inezinhlobonhlobo eziningi zezidlo zemifino ezinambitheka futhi ezimnandi. Kusukela ezitsheni ze-paneer kuya ku-lentil curries, kusukela ku-biryanis yemifino kuya kuma-paratha agxiliwe, izinketho zemifino azipheli. Ukupheka kwamaNdiya kuhlanganisa nokusetshenziswa kwezinongo ezihlukahlukene kanye namakhambi, okufaka ukunambitheka okujulile ezitsheni zemifino.
Imfihlo Yelayisi Le-Basmati Eliphekwe Ngokuphelele
Irayisi le-Basmati liyisithako esibalulekile ekuphekeni kwamaNdiya, futhi ukulipheka ngokuphelele kuwubuciko. Isihluthulelo serayisi ye-basmati ephekwe ngokuphelele ukucwiliswa okungenani ihora emanzini abandayo ngaphambi kokupheka. Irayisi kufanele ihlanjululwe izikhathi eziningana kuze kube yilapho amanzi ephela. Ilayisi kufanele iphekwe ebhodweni elinesivalo esiqinile futhi liyekwe liphumule okungenani imizuzu eyishumi ngaphambi kokuphakelwa.
Amaswidi: Uphudingi e-Indian Cuisine
I-Indian cuisine ibuye ibe nezinhlobonhlobo zoswidi ezidumile emhlabeni jikelele. Kusukela ku-creamy kulfi kuya ku-gulab jamun enosyrupy, kusuka ku-nutty barfis kuya ku-ras malai efakwe isafroni, ama-dessert ayidili lezinzwa. Ama-dessert aseNdiya enziwa ngobisi, ushukela, nama-flavour ahlukahlukene njenge-cardamom, safron, namanzi e-rose.
Ukwembula Umlingo Wokupheka kwe-Tandoori
Ukupheka kwe-tandoori kuyindlela evamile yokupheka kuhhavini wobumba owaziwa ngokuthi i-tandoor. I-oven ye-tandoor iyi-cylindrical futhi ishiswa ngokusebenzisa amalahle noma izinkuni. Izidlo ze-tandoori ezifana ne-chicken tikka, i-seekh kebab, ne-naan zidumile emhlabeni jikelele. Ihhavini le-tandoor linikeza ukunambitheka kwentuthu okuhlukile kanye nephunga elingenakuvinjelwa ezitsheni.
Ukumatanisa Ukudla KwamaNdiya Newayini Nobhiya
I-Indian cuisine iyisidlo esiyinkimbinkimbi futhi esimnandi esihambisana kahle namawayini ahlukahlukene kanye nobhiya. Ukudla kwamaNdiya kuhambisana kahle namawayini amhlophe afana ne-Riesling kanye ne-Gewurztraminer, ehambisana nezinongo ezibabayo nezithambile zezitsha. Ukudla kwamaNdiya nakho kuhambisana kahle namawayini abomvu afana ne-Syrah ne-Zinfandel, abhalansisa ukunambitheka okugqamile kwezitsha. Ubhiya waseNdiya onjenge-Kingfisher ne-Taj Mahal nawo uwukubhanqa okudumile kokudla kwamaNdiya.
