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Thursday, May 7, 2015
Sunday, May 3, 2015
Tropical Aphrodisica
Ingredients
75 cl of brandy (White)
50 g Yohimbe bark
1 vanilla pod
1 pineapple heart
2 cinnamon sticks
2 cloves
1 nutmeg (grated)
Preparation:
1. Crush 2 cinnamon sticks
2. Grate a nutmeg
3. Extract the heart (central part) from a pineapple.
4. Divide the heart in 3 or 4 pieces
5. Pour in a bottle 75 cl of brandy
6. Add the bark of Yohimbe, vanilla, the heart of pineapple in pieces, cinnamon, the clove
and nutmeg.
7. Close the bottle and let macerate (out of the light) during 15 to 20 days, ensure you
that the pineapple is completely covered by brandy.
8. Filter and to put again in a bottle.
Serve on ice to consume.
Preserve at the refrigerator.
Drink 1 glass 1 hour before a sexual intercourse.
Desserts
Desserts
Dinner with a lover is a special occasion, and special occasions call for dessert. There are numerous
dessert spices and foods with aphrodisiac qualities. Not everyone has a sweet tooth, but few humans can deny the appeal of fine chocolate or fresh summer fruits. These dishes are all designed to enhance a sensual atmosphere and inspire the mind and body to perform. Dessert is a treat, a special food for special occasions. So in preparing these recipes, give some thought to appearance and presentation.
One word of advice: save dessert until well after the main meal has ended. Sweet foods do not combine well with proteins and starches, and indigestion may result. At least two hours between dinner and dessert is a good rule of thumb. You may even finish up a night out on the town (dinner, drinks, a film or dancing) with a dessert at home that you prepared earlier. This provides a nice surprise, and no need to interrupt the progression of the evening.
Chocolate Desserts
Aphrodisiacs are a combination of traditional perceptions and science; but you need look no further
than the commercial success of Valentine’s Day in America to know that chocolate has a close and obvious relationship to love and sex. Chocolate has a long and illustrious history. It was brought to Europe, Asia and later North America from South America. But its the twin island of Trinidad and Tobago the worlds highest rated cocoa can be found, Producing chocolate from the coca bean is complicated: it must be roasted and the paste scraped out. Cafes serving chocolate drinks were all the rage in the 18th century. First nuns, and then all women, were banned from drinking chocolate for years in some countries, because it was believed the dark, sensual drink excited lasciviousness. Imagine! Now we know the fastest way to a lady’s heart is a bit of chocolate.
The beans that produce cocoa contain a range of minerals and nutrients, including a substance known
as theobromine, which literally means “food of the gods”: is there a better way to describe the divine
effect of this special food? Chocolate also contains magnesium, which is necessary to help us contain
stress and anxiety, and which is especially prone to depletion in women. Many fine chocolates are available these days, in bars from your local gourmet shop. Do yourself a favor and buy the finest kind you can afford, with the highest percentage possible of pure cocoa (at least 70%).
Pomegranate Limoncello
The anti-oxidant power of pomegranate juice is said to increase sexual potency when consumed
regularly. Linoncello is the signature drink of the Islands of Capri, but it found its way in the Caribbean, where the local lemons(a fine body tonic) grow in abundance. This colorful drink is beautiful to behold and delicious to drink.
Ingredients
2 oz. Pomegranate juice
1 ½ oz. 100 proof Limoncello
2 tsp. Lime juice
1 small wedge lime, for rimming
3 tbsp. Desiccated coconut, for rimming
1 tsp. Pomegranate seeds, to garnish
ice for the shaker
Preparation
Gently press the wedge of lime around the rim of a martini glass, and dredge in coconut.
In a shaker, pour pomegranate juice, Limoncello, lime juice and shake until blended. Pour into martini glass, and garnish with pomegranate seeds.
Pum Pum Meal - Jamaican soup
This is the basic Jamaican soup also known as pum pum meal Chopped up Cow Cod
Beef penis and testicles are washed and cleaned, then scalded in boiling water.
Ingredients:
Garlic,escallion.thyme,pimento seed, salt to taste
Whole green pepper,black pepper,
1pk. Chicken Noodle
3-6 green bananas
½ lbs.Yam
3 small Irish Potato
Flour for dumpling
2 chochos (optional)
1 Whole Scotch Bonnet Pepper
Preperation
1. Wash chopped cow cod
2. Put in a large pot (pressure cooker best) with
enough water to cover the meet
3. Add 3 teaspoons salt, 8-10 seeds of pimento and
let cook and 5 crushed garlic cloves
4. Cook on a medium/high stove till meat tender
5. Add more water and and also 1pk. Chicken Noodle
6. Peel and cut up potatos and chochos and add
7. Peel Green bananas (or cut off the top and bottom
and slit in skin)
8. Add Peel and add Yam when bananas almost
cooked.
9. When almost done black pepper,thyme,couple
pimento seed,escallion, whole Scotch Bonnet Pepper
(do not let it burst open) and let simmer
10. Serve hot
You can also use these ingredients to make Mannish
Water. Replace cow cod with Goat head and par
Mannish Water
Ingredients
goat head
water
3 green banana
2 potatoes
1 yam
1 chopped carrot
1 chopped chocho
12 pimento seed
5 stalk escallion
8 sprig of thyme
1 scotch bonnet pepper
5 cloves garlic
1 cup white rum
salt and pepper to taste
Preperation
Clean goat head very well. Place meat in a large pot cover with
water. Add garlic and bring to a boil. Simmer for 2 hours and add spices.
Add remaining ingredients except rum and simmer for another hour.
Add rum, spices to additional spices to taste, and simmer for 30 minutes.
Cooking time: 3- 3 1/2 hrs
Serves: 8
Long Night
This drink is intended to increase the duration of the male erection, and should
only be taken by men. It takes three weeks to make, and should be taken for
two weeks.
Ingredients
750 ml bottle of white wine
6 whole cloves
20 grams (3/4 oz) of red powder of
ginger (Korea)
50 g (1.5 oz) of extract of Ying Yang Huo
1 nutmeg
50 g (1.5 oz) of honey (liquid)
Preparation
Pour the white wine in a one liter bottle. Add the cloves, the ginger and Ying Yang Huo. Grate nutmeg finely and add to liquid. Let infuse in the closed bottle closed for three weeks at room temperature, (into ambient temperature) and away from bright light. Filter/strain through cheesecloth and add the liquid honey and mix well. Drink each morning for two weeks, one “liquor glass” of this preparation per serving.
Passion
(man and woman)
Ingredients:
30 grams of Muira Puama (powder)
6 oranges
25 cl of Tequila (white)
Preparation
Press the juice of 6 oranges and pour (with pulp) in a casserole.
Add the powder of Muira Puama.
Cover and boiling 1 minute.
Let infuse 20 minutes.
Let cool and add the Tequila.
Filter.
Drink one glass before a sexual intercourse, the effect will be felt after a half hour.
Drink one glass 1 hour before an evening in love...
More information
Muira Puima is indigenous to the Brazilian forests, in particularthe areas of Rio Negro and
Amazonia. Known as PTYCHOPETALUM OLACOIDES, it is a shrub whose roots and bark are
used in the traditional medicine of Brazil and Guyana. In French, Muira Puama means “bois
de la puissance sexuelle”, not to be confused with Richeria Grandis “bois bandé” which is
of West Indian origin. Muira Puama has been used for centuries (in the form of extract, bark
and root) by the Indians of Amazonia. It’s a powerful nervous tonic, stimulant and aphrodisiac
that helps treat sexual dysfunction, fatigue and stress. In Brazil today, Muira Puama is used in
many pharmaceutical preparations.
Scientists have studied the chemical composition of the extract of bark and root of this
shrub. They identified esters of fatty acids considered beneficial for the toning the body
generally and the central nervous system in particular. The active ingredients of Muira Puama
cause a vasodilation action, followed by an adrenergic action. This means it’s an aphrodisiac
that increases the sensitivity of the skin and genitals. Muira Puama improves the problems of
weak sexual instincts and erection. (bijbo-aphrodisiacs.com/natural_aphrodisiacs)
Stagger Dagger
By Nicolas Dixon
Ingredients:
1 fifth of decent brandy
3-4 ounces fresh damiana herb
2 ounces fresh lemongrass
4 ounces fresh cinnamon sticks
1 teaspoon nutmeg
1 teaspoon cloves
1 cup honey
1 ounce tincture of marijuana (optional)
Cheesecloth
Tools:
A big, large-mouthed decanter
Pink and red candles, candle holders
Tantric sex incense, or Pan and Aphrodite
incense
Charcoal and incense burner.
Pink paper with red pen.
Anointing oil, such as Aphrodite, Love or
Come to Me.
A blank book or journal to record the effects.
Don’t use really expensive brandy for this
potion, as you will be adding a lot to the
liquor and will just pollute the taste of a
really good bottle. If you use a moderate
bottle, you will add to its flavor.
Tip-Top (man and woman)
Aphrodisiac and tonic which revives ardours in love
This spicy potion is a powerful aphrodisiac and a delicious cocktail as well.
Ingredients
1 liter of spring water
50 grams Yohimbe bark
1 tsp powder of ginseng (Red of Korea)
1/2 nutmeg
100 grams of fresh grated ginger
1 mango
1 rum glass
100 ml of sugar cane syrup (white)
Preparation
Reduce the yohimbe bark to a coarse powder with a rammer/mortar and pestle.
Grate 1/2 nutmeg finely. Boil the spring water. Put the spring water, yohimbe, ginseng
and nutmeg into a stainless steel or enamel pot and stir. Cover and let simmer
for 1 hour until the liquid is reduced by half. Let cool. Strain and set aside. Put the
ginger into in a blender. Add the mango pulp. Add rum, and blend the mixture for a few
seconds. Add the yohimbe infusion to the mixture in blender. Blend 5 seconds. Strain
through cloth and pour back into blender. Add the sugar syrup and 3 or 4 ice cubes.
Blend to crush the ice finely. Serve in 2 large glasses, up to one hour before your night
of love. (bijbo-aphrodisiacs.com/natural_aphrodisiacs).
Cocktail flash-love
Euphoriant aphrodisiac
(man and woman)
This is a “Euphoriant” drink with aphrodisiac properties. It’s potent and although the
recipe is for one serving, it will be plenty potent if you share it among two people!
Ingredients
40 ml of rum (white)
25 ml damiana liqueur (you may also substitute 1 tsp of damiana extract)
25 ml of mango juice (Fresh)
1 tbsp sugar cane syrup
Ice
Preparation
Crush 2 ice cubes. Pour the white rum and the Damiana liquor or extract (cool them
beforehand) into a shaker. Add the mango juice, the sugar cane syrup and the
crushed ice. Shake vigorously and pour into one or two glasses.
Extra strong aphrodisiac drinks
The drinks I post are designed for the serious aphrodisiac enthusiast. Proceed with caution and use only the measurements included in each recipe. As with everything don’t use aphrodisiacs if you have ongoing health issues, especially with your heart, blood pressure or blood sugar.
What is Aphrodisiacs
Aphrodisiacs are foods, drinks, drugs, scents or any devices that can arouse or stimulate sexual desire.
I will introduce many drinks that are rich in vitamins and minerals which can increase
overall health and therefore improve sexual function. Great cooks say the best food is made with love. Captivate your loved one with sensual foods and flavors from the Caribbean that can be savored.
Thursday, April 30, 2015
Cassava Bread
This is one of the better tasting bread I make. Makes about 6 regular size loaves.
Give it a try!
INGREDIENTS:
• 6 cups sifted all purpose flour
• cassava, grated
• ½ cup warm water (110°F)
• 2 tbsp brown sugar
• ½ cup raisins
• 2 cups coconut milk
• ½ cup oats
• 3 tbsp cornmeal
• 2 small pks instant yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 4 tbsp butter
1. Dissolve the sugar in warm water in a large bowl.
2. Add flour, cassava, yeast, salt, butter, oats, cornmeal and raisins in the bowl and mix the dough adding one cup coconut milk at a time. Knead dough for about 10 minutes on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into well-oiled 9” x 5” inch loaf pans. Allow to rise for 30 minutes, or until dough has doubled in the pans. Bake at 350°F for 30 minutes.
Give it a try!
INGREDIENTS:
• 6 cups sifted all purpose flour
• cassava, grated
• ½ cup warm water (110°F)
• 2 tbsp brown sugar
• ½ cup raisins
• 2 cups coconut milk
• ½ cup oats
• 3 tbsp cornmeal
• 2 small pks instant yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 4 tbsp butter
1. Dissolve the sugar in warm water in a large bowl.
2. Add flour, cassava, yeast, salt, butter, oats, cornmeal and raisins in the bowl and mix the dough adding one cup coconut milk at a time. Knead dough for about 10 minutes on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into well-oiled 9” x 5” inch loaf pans. Allow to rise for 30 minutes, or until dough has doubled in the pans. Bake at 350°F for 30 minutes.
Traditional Bread, Cakes and Puffs
Homemade bread is the ultimate comfort food! Nothing beats the smell of tasty homemade
bread. But if you never had the chance to try bread baked in a traditional dirt oven, then you do not know what you are missing.
This is why I really love the bread baked by my mother and granny. My mother used to bake in her dirt oven just for the fun of it and to give this tasty treats to the neighbours.
With the introduction of stoves, you see an array of different kinds of bread. That is lovely but I like making my own bread at home. I love experimenting with different combinations and have come up with quite a few very tasty ones.
The recipe I love the most is actually very easy. I start with the normal bread recipe and then I add different kinds of nuts, coconut milk and raisins. I sometimes add grated cassava and oatmeal to give it a traditional taste. Other combinations I enjoy are cornmeal, peanut butter and glazed citrus peel.
This is what is so great about making your own bread at home. You can start with the basic recipes your granny handed down to you and once you have mastered those you can start experimenting. So, next time you are craving for tasty, fresh homemade bread, flip through the traditional Caribbean Cooking baking section and impress your guest with a taste they will never forget.
bread. But if you never had the chance to try bread baked in a traditional dirt oven, then you do not know what you are missing.
This is why I really love the bread baked by my mother and granny. My mother used to bake in her dirt oven just for the fun of it and to give this tasty treats to the neighbours.
With the introduction of stoves, you see an array of different kinds of bread. That is lovely but I like making my own bread at home. I love experimenting with different combinations and have come up with quite a few very tasty ones.
The recipe I love the most is actually very easy. I start with the normal bread recipe and then I add different kinds of nuts, coconut milk and raisins. I sometimes add grated cassava and oatmeal to give it a traditional taste. Other combinations I enjoy are cornmeal, peanut butter and glazed citrus peel.
This is what is so great about making your own bread at home. You can start with the basic recipes your granny handed down to you and once you have mastered those you can start experimenting. So, next time you are craving for tasty, fresh homemade bread, flip through the traditional Caribbean Cooking baking section and impress your guest with a taste they will never forget.
Pepper Roti
So what is pepper roti? It is really two buss-up-shut roti with a pepper and vegetable filling in between. Pepper roti is a bit different from the usual rotis - buss-up-shut, dhal puri, dosti roti, sada roti and aloo puri. Pepper roti is usually eaten as “cutters” when drinking alcohol. Even by itself pepper roti makes a wonderful spicy side dish.
Note: The pepper roti filling may be modified with other ingredients such as tomatoes, baigan and okras.
INGREDIENTS FOR PEPPER ROTI:
• 3 cups sifted all purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 1 ½ cups water
• 1 tbsp oil
• 2 tbsp butter
FOR PEPPER FILLING:
• 4 hot peppers (less or more depending
on how spicy you want it)
• 2 cups grated potatoes
• 1 cup grated carrot
• 40 chadon beni leaves
• 10 cloves garlic
• ¼ onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimentos, chopped
1. Grate and wash the potatoes. The washing process prevents the potato from turning brown.
2. Chop and blend the hot peppers, pimentos, chadon beni (bhandania), garlic, onion and carrot. Add salt to taste. Add the potatoes and cheese and mix together. Set aside.Mix the flour, sugar, baking powder, salt and water into a dough.
3. Divide the dough into 2, coat with oil and leave to rest for 1 hour. After, open out the dough, spread 1 tbsp of butter and sprinkle flour. Make a cut from the centre and roll into a cone. Press the
peak and flatten the centre of the cone.
4. Leave to rest for 15 minutes. Roll out both balls with a bailna.
5. Heat the tawah then lower the fire and spread one roti. Spread the pepper mixture on top. Place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.
Let cook for a few minutes then cut into pieces and serve.
Note: The pepper roti filling may be modified with other ingredients such as tomatoes, baigan and okras.
INGREDIENTS FOR PEPPER ROTI:
• 3 cups sifted all purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 1 ½ cups water
• 1 tbsp oil
• 2 tbsp butter
FOR PEPPER FILLING:
• 4 hot peppers (less or more depending
on how spicy you want it)
• 2 cups grated potatoes
• 1 cup grated carrot
• 40 chadon beni leaves
• 10 cloves garlic
• ¼ onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimentos, chopped
1. Grate and wash the potatoes. The washing process prevents the potato from turning brown.
2. Chop and blend the hot peppers, pimentos, chadon beni (bhandania), garlic, onion and carrot. Add salt to taste. Add the potatoes and cheese and mix together. Set aside.Mix the flour, sugar, baking powder, salt and water into a dough.
3. Divide the dough into 2, coat with oil and leave to rest for 1 hour. After, open out the dough, spread 1 tbsp of butter and sprinkle flour. Make a cut from the centre and roll into a cone. Press the
peak and flatten the centre of the cone.
4. Leave to rest for 15 minutes. Roll out both balls with a bailna.
5. Heat the tawah then lower the fire and spread one roti. Spread the pepper mixture on top. Place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.
Let cook for a few minutes then cut into pieces and serve.
Buss-up-shut
Serves about 4
INGREDIENTS:
• 4 cups sifted all purpose flour
• 6 tbsp ghee or butter
• 4 tsp baking powder
• 2 tbsp oil
• ½ tsp salt
• 1 ¾ cups water
Kitchen Equipment Required:
• tawah (platin)
• dabla (two long wooden spatulas)
• bailna (rolling pin)
1. Sift and mix the flour, baking powder and salt. Add enough water. Knead into a soft dough. Roll into equal balls and leave to ‘rest’ for (about) 15 - 30 minutes. Roll out the dough flat after ‘resting’.
2. Spread butter or ghee and sprinkle with flour.
3. Make a cut from the centre out to the edge and roll making a cone.
4. Press the peak and flatten the centre of the cone. Leave to ‘rest’ about 15 - 30 minutes. Afterwards, roll out on a floured board.
5. Heat the tawah (platin). Using the flat side of a cup or other utensil, dip into butter or ghee and coat the al ready hot tawah.
6. Place the flat dough onto the tawah, and spread the ghee or butter on one side using the flat side of the cup, then turn over onto the other side to cook.
7. Spread butter or ghee on the other side the same way.
8. Use a dabla to break up the roti to give the ripped up and flaky appearance, or you can wrap the roti in a clean cloth and beat it with your hands or bailna (rolling pin).
The finished buss up shut is ready to be served.
INGREDIENTS:
• 4 cups sifted all purpose flour
• 6 tbsp ghee or butter
• 4 tsp baking powder
• 2 tbsp oil
• ½ tsp salt
• 1 ¾ cups water
Kitchen Equipment Required:
• tawah (platin)
• dabla (two long wooden spatulas)
• bailna (rolling pin)
1. Sift and mix the flour, baking powder and salt. Add enough water. Knead into a soft dough. Roll into equal balls and leave to ‘rest’ for (about) 15 - 30 minutes. Roll out the dough flat after ‘resting’.
2. Spread butter or ghee and sprinkle with flour.
3. Make a cut from the centre out to the edge and roll making a cone.
4. Press the peak and flatten the centre of the cone. Leave to ‘rest’ about 15 - 30 minutes. Afterwards, roll out on a floured board.
5. Heat the tawah (platin). Using the flat side of a cup or other utensil, dip into butter or ghee and coat the al ready hot tawah.
6. Place the flat dough onto the tawah, and spread the ghee or butter on one side using the flat side of the cup, then turn over onto the other side to cook.
7. Spread butter or ghee on the other side the same way.
8. Use a dabla to break up the roti to give the ripped up and flaky appearance, or you can wrap the roti in a clean cloth and beat it with your hands or bailna (rolling pin).
The finished buss up shut is ready to be served.
Traditional Roti
Roti is part of our culture in Trinidad and Tobago. It has become so irresistible that in Trinidad there is the Roti and Curry Duck Festival. If you are in Trinidad and you feel for a roti at 11:00pm, take a drive down to St. James (the city that does not sleep), and you are sure to get a hot piping roti from the road side roti shops. To master a good roti will take some effort. So if it does not come out the way you think it should, try making some adjustments and eventually you will get it right.
Dosti roti
Dosti roti is another type of roti made in Trinidad. It is commonly called “two in one” roti because of how it is made. When making it, two balls of flour (loyas) are rolled,out together, so when you cook it you are cooking both of them at the same time, that is why they are called Dosti. (Dosti is the hindi word for friend - so two friends).
Buss-up-shut
Buss-up-shut or paratha roti is another type of roti. Bussup-shut is the one used for weddings and special occasions. It is also on the menu of any roti shop and other fast food restaurants in Trinidad
and Tobago. Buss-up-shut goes best with curry chicken, channa and aloo (potatoes). It is simple to make with common ingredients in any kitchen, but it may take a few attempts to get it right.
and Tobago. Buss-up-shut goes best with curry chicken, channa and aloo (potatoes). It is simple to make with common ingredients in any kitchen, but it may take a few attempts to get it right.
Some of India’s Traditional Spices
CUMIN SEEDS / GEERA
Cumin, also called geera has an aromatic seedlike fruit, commonly known as cumin seed. It is oval shaped, approximately 6 mm long and light yellowish-brown in colour. It has a peculiar, strong and heavy odour. The dried seeds form an essential ingredient of curry powder. Cumin seeds are highly beneficial in digestive disorders like biliousness, morning sickness, indigestion, atonic dyspepsia, diarrhoea, malabsorption syndrome and colic.
One teaspoon of cumin seeds is boiled in a glass of water and mixed with one teaspoon of fresh coriander leaf juice and a pinch of salt. This decoction can be taken twice daily
after meals as a medicine for diarrhoea. Cumin (Cuminum cyminum, and sometimes spelt cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Its seeds, in ground form, are used in the cuisines of many different cultures.
CURRY POWDER
Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths. It is thought to be a
British invention – the Brits probably took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India. Indian cooks do not use a single spice mixture to flavour all of their dishes. Instead, they mix various spices into a paste called a ‘masala’, which varies from dish to dish and region to region.
Source: Home Remedies Guide.
Cumin, also called geera has an aromatic seedlike fruit, commonly known as cumin seed. It is oval shaped, approximately 6 mm long and light yellowish-brown in colour. It has a peculiar, strong and heavy odour. The dried seeds form an essential ingredient of curry powder. Cumin seeds are highly beneficial in digestive disorders like biliousness, morning sickness, indigestion, atonic dyspepsia, diarrhoea, malabsorption syndrome and colic.
One teaspoon of cumin seeds is boiled in a glass of water and mixed with one teaspoon of fresh coriander leaf juice and a pinch of salt. This decoction can be taken twice daily
after meals as a medicine for diarrhoea. Cumin (Cuminum cyminum, and sometimes spelt cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Its seeds, in ground form, are used in the cuisines of many different cultures.
CURRY POWDER
Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths. It is thought to be a
British invention – the Brits probably took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India. Indian cooks do not use a single spice mixture to flavour all of their dishes. Instead, they mix various spices into a paste called a ‘masala’, which varies from dish to dish and region to region.
Source: Home Remedies Guide.
Traditional Indian Cooking
Many people are mystified by traditional Indian cooking and cuisines and somewhat confused by the variety of curries and spices used. Some may even think that traditional Indian cooking is mostly about vegetarian dishes and curries.
India has one of the finest and richest culinary histories. Contrary to popular belief, Indian cuisine is not complex or too confusing to cook. However, it can be as elaborate as you want it to be. If you understand the diversity of the country, which is divided into four regions, north, south, east and west, you will appreciate the variety of dishes, exotic spices, cooking methods, etc.
Two distinctive features of many Indian recipes are that beef is absent as cows are sacred to the Hindus and pork is prohibited in the Muslim diet. Indian cuisines are however generally characterized
by a precise combination of spices and flavours and the cooking method generally is to sauté and simmer the dishes or curries over low heat. Regardless of the region, spices are key ingredients in Indian cooking. The Indians are also mindful of the healing properties of spices.
India has one of the finest and richest culinary histories. Contrary to popular belief, Indian cuisine is not complex or too confusing to cook. However, it can be as elaborate as you want it to be. If you understand the diversity of the country, which is divided into four regions, north, south, east and west, you will appreciate the variety of dishes, exotic spices, cooking methods, etc.
Two distinctive features of many Indian recipes are that beef is absent as cows are sacred to the Hindus and pork is prohibited in the Muslim diet. Indian cuisines are however generally characterized
by a precise combination of spices and flavours and the cooking method generally is to sauté and simmer the dishes or curries over low heat. Regardless of the region, spices are key ingredients in Indian cooking. The Indians are also mindful of the healing properties of spices.
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