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Posts Tagged ‘Indian Cuisine’

Growing up as a British Indian my family would always cook Indian food, and occasionally we would have take away or franchised food. Indian cuisine is one that everyone should admire, because it has such a unique characteristic. The spice, the colour, the texture and the taste are some of the reasons why they are so popular. Growing up in a multicultural back round within North London, many of my English mates use to come home to try my mums curry, because it was the best. Well this receipt which I called “Golden Baby Potato”, is an accumulation of my mothers cooking style and my creativity within the kitchen, it was sort of a fluke recipe in the sense that I was initially creating something different, but it turned out into this, so hopefully you will enjoy the receipt and give it a try.

INGREDIENTS:

Baby potatoes x8 will feed a family of 5

One large onion

Lemon

Chilli Powder

Tomato Puree

Spices (Curry Powder, Garam Masala)

Peas (Frozen or Fresh)

Peanuts (Unsalted)

Turmeric

Coriander

Tin of Plum Tomatoes

Garlic, Ginger and chillies.

Water

METHOD OF COOKING:

Wash the baby potatoes and soak into a pot of lemon juice for a few minutes, keeping the skin intact. After a few minutes take the potatoes out of the lemon water and cut into semi small pieces and leave to one side.

Meanwhile, finally chop the large onion and place into a pot, along with vegetable oil, leave to cook until semi golden brown.

While the onions are cooking at a slow heat, crush the plum tomatoes into a past, along with three green chillies, one clove of garlic and a small chunk of ginger.

By then the onions will have cooked, to this add the baby potatoes, along with 250 ml of water, close the lid and let it cook at a slow heat.

Whilst the potato and onions are cooking, take out a small bowl full of frozen or fresh peas and leave to soak in warm water, usually takes a minute. Then grab your unsalted peanuts and crush into a grinder, I would recommend a small to medium sized packet, as the more peanuts the better.

By this time the onions and potatoes will be semi cooked, to this add your tomato mixture, along with the peas and the crushed peanuts. To this add another salt and pepper according to preference, along with 1 tablespoon of Curry Power, half a tablespoon of Garam Masala and a quarter spoon of turmeric to give it some rich colour. Let the mixture cook for around 15 20 minutes on a slow heat, whilst preparing or cleaning the kitchen up. Once the time is up, cut up some Coriander and place on top of the curry, leave the dissolve and serve, when ready.

This is one of my favorite dishes, because it brings together a strong taste and flavour of spices, whilst also adding a variety with the peanuts, it’s a contrast of soft potato taste and crunchy peanut taste. This dish goes brilliantly with some rice, can be put in sandwiches or eaten by itself.

Chinese food, by all means are not straight vegetables that hold all the vitamins and minerals that a healthy person would want. At the same time many Fast food chinese chains do seem to contain a lot of grease, oil and fat in certain foods. Although, that is in the industry franchises that really give chinese food the less than healthy name. Where as, I cook my own chinese and indian cuisine. I find that homemade chinese and indian cuisine is a lot less fatty and greasy. If anything the only true differences that chinese and indian ethnic cooking proves is that Chinese cuisine tends to use more noodles and does not have a restriction (For religious proposes) on what types of meat is used. Chinese cuisine also very rarely uses curry or cumin in their cooking. Indian Cuisine does not use pork due to religious beliefs, and mainly uses curry and cumin.

The really differences come in the seasonings and in what is allowed to be cooked. If that is all that there is then maybe recipes for chinese and indian cuisine is needed to be found and tried. I also want to state that Chinese use rice with everything because it is the most affordable and indian cuisine uses naan bread. Both as a startch in the meal. If that is not two world that have great tastes I don’t know what is.