For Pakistani cuisine is characterized by specific spicy taste and aroma. In addition chilli, which

Today Pakistan belonged until 1947 to India and it is no wonder that the cuisine of both countries monte slide are very similar. The biggest difference lies in the fact that while Indian cuisine tends rather to a vegetarian diet, the Pakistani to meat except pork based. Most popular delicacies have in common.
For Pakistani cuisine is characterized by specific spicy taste and aroma. In addition chilli, which are added to almost all dishes, ginger, turmeric and cumin mainly include cardamom (a tangy flavor reminiscent ekukalyptus), curry leaves, mace, coriander, onion and fennel seed, etc. Most dishes are so very spicy and often due to the content of the hottest chilli is always good to have on hand yoghurt to soften the taste.
Among the most popular of Annex include rice basmati and indian bread chapati (roti), which are also used instead of cutlery. Food is just picking up on these buttons, which delivers food as such by the Pakistanis completely different monte slide personal dimension. As home to prepare traditional curry
Homemade curry from what we know of the restaurants, very different. monte slide "Domestic curry is much simpler, thinner and different color. Kari Indian restaurants in contrast, is rich and creamy, often into it adds cream or coconut milk (in Indian households virtually all), is beautifully monte slide orange (beware, it is possible that this is just a ploy - Indian cooks meals are often added to food dyes) and of course buried fresh cilantro, grated ginger and ghee puddle, "explains monte slide Valijah Klasov author of Mango, love and curry.
Therefore monte slide homemade curry based on traditional recipes quite often looks and tastes monte slide different than a restaurant. Check with us for expert advice from Gurmánkoření and Shalamar Foods, how do you prepare for what might most traditional Pakistani-Indian curry. 1) Spices always come first
The first (and most important step) in the preparation of curry - first of all, fry the whole spices on a slightly hot fat. Before you pour into the hot fat chopped onion, monte slide garlic, eggplant, or anything else ... Fry on it for about two teaspoons of whole spices. Often in this step uses garam masala, which consists of five different types of spices. Feel free to you but needs only one species - must cumin, coriander, Fennel Flower (onion seed) or fenugreek ... In this first step, only use whole spices! Never neopékejte ground scorched by it. 2) Do not save fat
Certainly stingy monte slide fat when you cook Indian curry. monte slide You can combine butter, ghee (clarified butter) and high-quality vegetable oil, which do you prefer - is important to only use them in a really generous monte slide amount. monte slide 3) Chilli preferably fresh or paste
Kari does not necessarily burn like hell, but you should be a little monte slide tweak in the face. Chilli is easily digestible, if at the beginning of cooking, along with whole spices and fry the onion, fresh chilli peppers or paste. In contrast, the dried ground chili powder which is used only during cooking, is heavier and someone may cause digestive problems. Not suitable for children at all. 4) Ingredients gradually and slowly monte slide add
Nowhere do not rush. Kari is cooked slowly and at low temperature. Especially at the stage when the foundations curry, you must indulge every time new ingredients and a few minutes to toast (choke), before adding another. If you manage to overcook curry base to mush, you win - it's exactly it! 5) Spices - only good Indian
If you want to cook real Indian curry, you may be able to just the actual Indian spices. The supermarkets are available in various mixtures of "kari", which are, of course, taste somewhere else than spices that are imported directly from India and Pakistan - both for different mixtures and single-spice. 6) U legumes attention long enough to boil
Well cooked legumes do not have to practically bite. Lightly crushed with a spoon. Legumes cook at the lowest temperatures and longer. Always pre-soak and replace the water several times. Undercooked legumes are poorly digested body. 7) Tomatoes - always without husks and grains without monte slide
Most curry was prepared from tomato monte slide puree. Give yourself the trouble first blanch tomatoes to remove the skins. Then, cut and scoop out more grains - or one in Indian curry is not. 8) Kari Serve with a dollop of plain yogurt
You do not directly prepare yogurt raita, monte slide but if you're serving curry, make sure you also supply monte slide plain yogurt. Besides into the bowl or directly to each portion put two tablespoons of plain yogurt. Softens sharper taste and refreshing dish. 9) Allow the excess monte slide water to boil
Conserve water even during cooking. Add it only in an amount necessary to enable you could ever cook food. Pour pot to the brim with water and let boil an hour is not ideal procedure ... Before the end let any excess liquid to evaporate. Curry base should form a denser monte slide "jelly". 10) Herbs at the end
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