i am from india
there are many interesting kinds of dishes here.
just tell me onething wat do u think about indian food??
like calories,nutritional value and all that
Good grief. Notice how kpow goes from making huge generalizations about "Indian food," to correctly pointing out that India is a continent with immense internal variation, and then right back to making huge generalizations.
And please, kpow, if you're still reading, abandon stereotypes like "indian bit spicy which does'nt get along with western people." (I've been visiting India for 25 years, and one of my enduring frustrations is people believe I will drop dead if I eat a chili.)
But let me put my frustrations aside and try to add value! Here are some good cooking sites, mainly South Indian.
Hi all. I love to cook and eat Indian cuisines. Cookbooks I have found most helpful are "The Complete Book of Indian Cooking" by Premilla Lal and "Passionate Meals" by Ismail Merchant. One thing which keeps me from cooking it more often are the often daunting ingredients lists, sometimes as long as your arm. It's not that I don't have all the ingredients. It's that sometimes I don't want to spend all afternoon chopping and prepping everything. Lazy. But when I do, the results are always fragrant and delicious.
Now I want to make a spicy curry for dinner tonight!
I like Indian food. My problem with it is cooking. I have to admit I resort to jarred (Pataks) sauces.
1st problem I have is the sheer number of ingredients needed and I would have add to my spice collection.
When out to eat I like a spicy chicken Chettinad.
Which brings me to my 2nd problem. I'm a caregiver for an elderly relative.and she can't tolerate spicy.
So usually at home it's korma for her and vindaloo for me since both are available from jars.
If it were feasible to freeze the Chettinad sauce would consider the investment of time and ingredients to make a large batch.
I would like to make my own chicken chettinad with very little chicken and use a lot of vegetables instead.
Go to a health food store to buy your spices because they usually have spices in bulk so that you can buy as much or as little as you need. Doing this keeps your spice collection from growing out of control, not to mention growing stale or old. It is entirely possible and feasible to make the sauce or gravy in a larger batch and then freeze it in portions.