Indian Cooking Show

indian cooking show
    indian cooking
  • Indian cuisine is characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques.
  • give an exhibition of to an interested audience; "She shows her dogs frequently"; "We will demo the new software in Washington"
  • A spectacle or display of something, typically an impressive one
  • A public entertainment, in particular
  • A play or other stage performance, esp. a musical
  • the act of publicly exhibiting or entertaining; "a remarkable show of skill"
  • display: something intended to communicate a particular impression; "made a display of strength"; "a show of impatience"; "a good show of looking interested"

Getting ready for the frying pan
Getting ready for the frying pan
Yard Long beans+curry leaves+green chilli+dryied chilli+shallot+grated coconut..all getting ready for kerala "payaru thoranan@long beans fry" Ingredients: Yard long beans- 1/2 kg or 20 long ones. Onion - 1big or Shallots-10 Green chillies- 3 Curry leaves- 10 leaflets. Garlic= 3 cloves Coconut Grated- 3-5 tbspns. Dried red chilli=one Mustard, jeera (cumin seeds- 1 tspn (for tempering) Oil- 2 tbspns. Termaric powder =1/4 tsp. Salt to taste. Prepare coconut mixture first: Crush shallots, garlic and green chili,portion of jeera,turmeric,salt and coconut together. We need to combine them together as a crushed mixture. Method: 1.Cut long yard beans into small pieces as shown in picture. 2.Add coconut mixture to the beans. Mix well with your hands. (Set aside for 10mnts-not necessary) 2.In a pan, heat oil. Then add mustard seeds. When they begin to crackle,add few cumin seeds,curry leaves and dried red chilli saute for 2 minutes. 3.Add the beans mixture to it mix well. 4. stir well for one minute. 5.Sprinkle just a hand full of water on top of it and stir again then keep everything to center cover it with a lid and cook in low flame for another 5mnts or till the beans became tender. Check in-between and mix well. Once it it dry remove from heat. (My mom"s kottayam method) P.S :Another option is cooking the beans alone first with 1/4 water and add the coconut mixture at the end, then you will get a more raw taste of coconut,shallot and chilli mixture. (my mother in laws-palakad method-I have also seen her using urududal in step two). Enjoy the dish...and let me know if you like it
marinade to-be
marinade to-be
most of the ingredients that went into an indian marinade for grilled chicken breast, from madhur jaffrey's excellent "an invitation to indian cooking" (one of the best cook books i've ever bought).

indian cooking show
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