Mmm Spices!

I am looking forward to this April‘s theme – Indian food. I am going to try cooking from one of award-winning cookbook author Raghavan Iyer’s recipes.

I love the fresh, fragrant, preservative free ingredients and spices (masala) of Indian cuisine. To save time prepare some of your ingredients ahead of time. Buy breads like naan (oven-baked flat bread), roti/chapati (wheat bread) or papadum (thin and crispy) pre-made.

If you are wanting a healthier meal try using oil sparingly, make dishes that don’t require frying, try tandoori grilling, use tomato base instead of creamy curries or coconut milk, use low-fat yogurt as a substitute or use whole grain flour instead of refined flour.

Geography creates variations in Indian cuisine, regions can be broken into North, South, East and West, read a short article about each region here. Learn more about each specific regions cuisines here.

Some common spices are: coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, green & black cardamom, mustard seeds, curry powder, nutmeg, saffron, turmeric powder, garam masala, chaat masala, red chilli powder/chile pepper (can substitute cayenne or paprika), cinnamon sticks, cloves, coriander powder and ginger.

Fusion cuisine: Indian cuisine has influenced other cuisines including Southeast Asia, the British Isles and the Caribbean. Try eating at a Caribbean, Vietnamese or Thai restaurant in Barrie to taste the influence first hand.

Try one of Barrie’s Indian restaurants:

Borrow a book from the library on Indian cooking or curries, Jamie Oliver has some Anglo-Indian cuisine recipes in his books.

QUESTION: Does anyone have a favourite grocery store in or near Barrie to buy Indian spices and ingredients?

April challenge: Make your own Lassi drink (yogurt based drink). Try a mango lassi from this library e-book or find one of your own recipes.


About bplcookbookclub
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