"For the first time, my acquaintance with Indian cuisine happened during a trip to this amazing country. Immediately the colorful abundance of dishes rushed into the eyes, and at the same time an incredible taste. Surprised the combination of incompatible: acute with sweet and sour, incredible flavors. I can say one thing: it was love at first sight! - recalls Sati Casanova. - According to the rules of Ayurveda, traditional Indian medicine - it is necessary to eat only fresh food cooked with your own hands. At first I watched how to prepare dishes in India, and returning home, tried to cook myself, "says Sati. - Of course, not everything immediately went out, but the culinary books and blogs helped me in this. I would also like to immediately note another rule of Ayurveda: it is possible to take cooking only in a good mood, because otherwise your mood may not affect prepared dishes. "
Vegetables in Curry Sauce
Vegetables in Curry Sauce from Sati Casanova
Photo: pixabay.com/ru.
Ingredients: carrot, zucchini, fennel, cauliflower, broccoli, spices (quinent (zira), seeds of black mustard, slightly grilled black pepper, turmeric, nutmeg), grained oil gi or coconut oil, salt, coconut milk or cream, dried leaves curry , greens.
Cooking method: In a deep frying pan, heat the foiled oil and pour the required spices into it: black mustard seeds, quinent, slightly grilled black pepper and nutmeg. Fry an incredibly fragrant mixture for about two minutes while spices will not start taking yellow-golden color. Then add dried curry leaves and one teaspoon of turmeric. After three minutes, you can consistently add vegetables sliced with small cubes. Fry the mass of five more minutes, introduce the latest components of our Indian dishes: salt, coconut milk or cream. To cover the frying pan and on the minimum heat to tomtract vegetables before evaporating the disinterested liquid. After turning off the slab, lay curry into portion plates and, decides with the leaves of any green, serve on the table. Although this dish is considered vegetarian, it can be used as a side dish to the main dish.
By the way ...
In India, it is not customary to give food as we do in Europe. Traditionally, the Indians put on the table at once all the dishes designed for meals. Rice, meat, stew vegetables, casserole are served on large metal, and in rich houses - silver dishes. Sometimes on such a dish called Thali, put small jars with a chutney - acute seasoning from lemons, mango or chili pepper, as well as piles with Indian pickers - marinated in vinegar with small vegetables. Bread - and this, as a rule, freshly baked cakes - served with a covered pure linen napkin.