John Myers
Isingeniso se-Spacy Indian Cuisine
Ukudla kwamaNdiya kwaziwa ngezitsha zakhona ezibabayo nezinambitheka. Ukusetshenziswa kwezinongo namakhambi ekuphekeni kwamaNdiya kubuyela ezikhathini zasendulo, futhi kuyaqhubeka nokuba yingxenye ebalulekile yesiko nama-cuisine aseNdiya. Izinongo azifaki nje ukunambitheka ezitsheni, kodwa futhi zinezindawo zokwelapha. I-Indian cuisine inikeza izinhlobonhlobo zezitsha ezibabayo, kusukela kokuncane kuya kokushisa ngendlela emangalisayo, futhi kuthokozelwa izigidi zabantu emhlabeni wonke.
Yini Eyenza Ukudla KwamaNdiya Kubaba Kangaka?
I-Indian cuisine idume ngokusetshenziswa kwezinongo, ezifakwa ezitsheni ukuze kuthuthukiswe ukunambitheka nephunga elimnandi. Izinongo zaseNdiya zaziwa ngokufutheka kwazo nokushisa, futhi ziyahlukahluka ngokunambitheka kusuka kumnandi nokunephunga elimnandi kuye kokushisa nokushisayo. Izinongo ezisetshenziswa kakhulu e-Indian cuisine zifaka i-cumin, i-coriander, i-turmeric, i-cardamom, isinamoni, ama-clove, upelepele omnyama, nempushana ebomvu ye-chili. Lezi zinongo zisetshenziswa ekuhlanganiseni okuhlukahlukene ukuze kwakhiwe ukunambitheka okuyingqayizivele nokuyinkimbinkimbi kwezitsha zaseNdiya.
Isayensi Ngemuva Kokudla Okunoshukela KwamaNdiya
Ukushisa kokudla kwaseNdiya okubabayo kuvela ezintweni ezibizwa ngokuthi ama-capsaicinoid, ezitholakala ezingomeni ezinjengopelepele. I-Capsaicinoids ivuselela ama-receptors okushisa emlonyeni futhi ibangele ukuzwa okuvuthayo. Amandla okushisa esitsha akalwa esikalini se-Scoville, esisukela ku-0 (akukho ukushisa) kuya ngaphezu kwesigidi esingu-1 (okushisa kakhulu). I-Capsaicinoids itholakale inezinzuzo zezempilo, okuhlanganisa ukukhululeka kobuhlungu, ukugaya okuthuthukisiwe, nokwanda kwe-metabolism.
Izinongo Ezisetshenziswa Kakhulu Ekuphekeni KwamaNdiya
Ukudla kwamaNdiya kusebenzisa izinongo eziningi ezihlukahlukene, ngayinye inokunambitheka kwayo okuyingqayizivele kanye nephunga elimnandi. Ezinye zezinongo ezivame ukusetshenziswa kakhulu ekuphekeni kwamaNdiya zihlanganisa i-cumin, i-coriander, i-turmeric, i-cardamom, isinamoni, ama-clove, upelepele omnyama, ne-red chili powder. Lezi zinongo zisetshenziswa ekuhlanganiseni okuhlukahlukene ukuze kwakhiwe ukunambitheka okuhlukile kwezitsha zaseNdiya ezahlukene. Isibonelo, i-garam masala iyinhlanganisela yezinongo ezimbalwa ezivame ukusetshenziswa kuma-curries aseNdiya nama-biryani.
Ukudla KwamaNdiya kanye Namazinga Azo Okushisa
I-Indian cuisine inikeza izinhlobonhlobo zezitsha ezinamazinga ahlukahlukene okushisa. Ezinye izitsha zinongwe kancane, kanti ezinye zishisa ngendlela emangalisayo. Izinga lokushisa esitsheni linqunywa inani le-chili powder noma upelepele omusha we-chili osetshenziswe eresiphi. Isibonelo, i-curry ethambile ingase isebenzise kuphela inani elincane lempushana ye-chili, kuyilapho i-vindaloo curry ingase isebenzise upelepele omningi we-chili. Kubalulekile ukucabangela izinga lokushisa kwesitsha lapho uyala endaweni yokudlela noma upheka ekhaya.
Amathiphu Okupheka Izitsha Ezinezinongo zaseNdiya
Uma upheka izitsha zaseNdiya ezibabayo, kubalulekile ukulinganisa ukushisa namanye ama-flavour. Lokhu kungafezwa ngokusebenzisa imikhiqizo yobisi efana neyogathi noma ukhilimu, okusiza ukupholisa umlomo nokulinganisela ukunambitheka. Kubalulekile futhi ukusebenzisa inani elifanele lezinongo, njengoba okuningi noma okuncane kakhulu kungathinta ukunambitheka kwesitsha. Okokugcina, kubalulekile ukupheka izinongo ngendlela efanele ngokugazinga ngaphambi kokuzifaka esitsheni, okuthuthukisa ukunambitheka nephunga lazo.
Izinzuzo Zezempilo Zokudla Okunoshukela KwamaNdiya
Ukudla kwaseNdiya okubabayo kutholakale kunezinzuzo eziningi zezempilo. I-Capsaicinoids, izinhlanganisela ezibangela ukushisa kokudla okubabayo, kutholakale ukuthi inezindawo zokulwa nokuvuvukala kanye ne-antioxidant. Ukudla okunezinongo nakho kuye kwatholakala kusiza ukugaya, ukwandisa umzimba, nokunciphisa ubuhlungu. Ukwengeza, izinongo eziningi zaseNdiya zitholakale zinemiphumela enenzuzo emazingeni kashukela egazini, i-cholesterol, nomfutho wegazi.
Ukumatanisa Ukudla kwaseNdiya Okunezinongo Neziphuzo
Ukudla kwamaNdiya okubabayo kuvame ukuhlanganiswa neziphuzo ezihambisana nokunambitheka nokushisa kwakho. I-Lassi, isiphuzo esenziwe ngeyogathi, ivamise ukuphakelwa nezitsha zaseNdiya ezibabayo ukusiza ukupholisa umlomo nokulinganisela ubunongo. Ezinye iziphuzo ezidumile zokumatanisa nokudla kwamaNdiya zihlanganisa ubhiya, iwayini, netiye. Kubalulekile ukukhetha isiphuzo esigcwalisa ukunambitheka kwesitsha futhi sisiza ukupholisa umlomo.
Izitsha ezidumile zaseNdiya ongazizama
Kukhona izitsha eziningi zaseNdiya ezibabayo ongazizama, okuhlanganisa i-biryani, i-vindaloo, i-tikka masala, ne-saag paneer. I-Biryani isidlo selayisi esivame ukuphakelwa inyama noma imifino kanye nenhlanganisela yezinongo. I-Vindaloo i-curry evuthayo eyenziwe nge-sauce esekelwe kuviniga. I-Tikka masala i-curry esekelwe kutamatisi enokhilimu evame ukuphakelwa nenkukhu noma i-paneer (uhlobo lukashizi). I-Saag paneer iyi-curry esekwe esipinashi evame ukuphakelwa nge-paneer.
Ukuhlola Ukwehluka Kwesifunda Ku-Spacy Indian Cuisine
I-India iyizwe elihlukahlukene elinama-cuisine amaningi ahlukene wesifunda. Isifunda ngasinye sinenhlanganisela yaso ehlukile yezinongo nama-flavour, futhi sinikeza izinhlobonhlobo zezitsha ezibabayo. Isibonelo, ukudla kwe-Punjab kwaziwa ngokusetshenziswa kwayo kwe-ghee (ibhotela elicacisiwe) nokupheka kwe-tandoori, kuyilapho ukudla kwaseNingizimu India kwaziwa ngokusebenzisa kwayo amaqabunga kakhukhunathi namaqabunga e-curry. Ukuhlola ukwehluka kwesifunda ekudleni kwama-Indian okubabayo kuyindlela enhle yokuthola ama-flavour amasha nezitsha.
