Indian Food Basics
Indian food is synonymous with hot or spicy. It does have a very distinct taste. Everything is bursting with flavors. Even chips here are covered in seasoning. Many of the foods we enjoy in America wouldn’t be popular here as they are lacking in a strong flavor. You could say Americans enjoy meat and Indians love vegetables with spice. Also in America we have a strong multicultural palette, eating foods from Italian, Mexican, Chinese, etc. each night of the week. Indians eat the same types of food each day. The major differences will be in flavor depending upon where they are made. Even within a town the same dish will be made differently based upon diet, religion, and cultural background.
Each food is created specific to where you live. Northern foods are fried, made with more dairy products, and use more grain. They enjoy foods such as dal, samosas, naan, tandoori style, and gravy style dishes. They are a thicker, creamier style food that can be scooped with bread to eat. The most common ingredients are Garam masala, dried mango powder, and fenugreek leaves. Most of the dishes we enjoy at Indian restaurants in the US are these type of dishes.
These are the dishes I found that I love. They aren’t as spicy and if they seem spicy you tone it down with curd. They remind me of a gravy instead. Plus I love bread, so scooping anything into naan is fabulous! They also have lots of fried food that’s filled with potatoes which you dip in a tamarind sauce. They are delicious as well.
Southern foods incorporate more coconut and rice. Therefore they tend to be soupier so they can be served over the rice. They also tend to be spicier. They like biryani, dosa, sambar, and idli. The most common ingredients are curry, tamarind and sambar powder. These are the dishes that are popular where we live.
We have learned that diets vary among Indians. We have met non-veg people which means they eat meat. Many are veg meaning they don’t eat meat. Some in this category are more wholistic, they don’t eat anything that’s ever been alive or is processed. That means no white flour, meat, milk, white sugar, eggs, or cheese. In the US, we assumed that everyone would eat a “treat” we made unless they had a food allergy, which was rare. We have learned here to not take food to people until after you know their preferences. Everyone is so different.
As I start to share some Indian recipes, there are staples that you will need. Most recipes take the same base ingredients. I make sure to always have the following on hand:
Curd/plain yogurt will work
Fresh Cilantro
Onions
Garlic
Garlic/ginger paste
White and whole wheat flour
Milk
Tomatoes
Potatoes
Lemon
Fresh cream
Spices:
Garam masala
Cumin
Coriander powder
Salt
Turmeric
Red chili powder
Basic tips:
Don’t try to rush! Indian food takes time. Expect to take an hour or more for a recipe.
Have a good device for chopping and blending foods.
Expect to dirty lots of dishes. I usually have 3 dirty per meal.
It’s okay to make a dish “yours”. Dennis says we make America-style Indian since we leave out what we don’t have and add what we do.
Use your hands to mix breads. It’s easier to check the consistency that way.
Use a pressure cooker when you can. It saves valuable time. I use mine for rice, lentils, oats, and vegetables.
Make sure to carmelize onions before jumping to the next step. The onion flavor is better that way.
Soak potatoes in water before cooking. It will shorten cooking times.
To keep cilantro fresh longer, wash it and cut off the roots. Place in a cup or bottle of water. Cover with an open plastic bag and store in the refrigerator. Mine usually lasts 7-10 days depending on how long it sat in the sun at the market.
Disclaimer:
I don’t proclaim to be an expert cook even of dishes I made before our move. If you have questions, I will do my best to answer them or point you in the right direction. If there is a dish you love from a local restaurant, send the idea my way and I’ll figure it out.
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