MY UNDERSTANDING OF INDIAN COOKING:
Indian cooking is all about Spices. There is virtually no such thing as an Indian Dish without spices..
Spices were used in Indian dishes often as preservatives that would keep the dish from going off too soon due to the hot temperatures in South India. Turmeric especially was commonly used in most dishes for its antibacterial and antifungal properties.
My understanding is that in North India cooking has been vastly influenced by the Persian and Moghul invaders and referred to as the Mughalai Cusine. In South India, inhabited by Dravidian Indians the cooking styles are uncorrupted Indian style using a different range of spices in differing combinations.
Garnishing:
There are two types of Garnishing North Indian style and South Indian style..
North Indian or Moghulai style dishes often start with frying Bay leaf, Cinnamon Stick, Cardomon pods and cloves in hot oil before adding sliced Onions..followed by the meat and turmeric and curry powder or garam masala etc.
The South Indian garnish is totally different. To heated oil Mustard seeds are added. When the mustard seeds bursts then a table spoon of Urud Dhal ( Black Gram) and few dry red Chilles are added. Chopped veges are added to this garnish. When it comes to cooking lentils, the lentil is boiled first and then the garnish is added to the cooked lentil dish in the end.
Most South Indian Households use a Stainless steel container that contains seven smaller containers where spices like Mustard seeds, Jeera, Fenugreek, Pepper, Turmeric, Urud Dhal and red chillies are generally stored as shown in pic below for easy access; one container holding seven ingredients.
South Indian Garnish can be given an extraordinary flavour by using Ghee instead of cooking oil.
Coconut that is available in plenty in all coastal areas of south India is commonly used in South Indian Cooking be it grated coconut, ground coconut or coconut milk. IN Kerala Coconut oil is preferred for cooking
Indian cooking is all about Spices. There is virtually no such thing as an Indian Dish without spices..
My understanding is that in North India cooking has been vastly influenced by the Persian and Moghul invaders and referred to as the Mughalai Cusine. In South India, inhabited by Dravidian Indians the cooking styles are uncorrupted Indian style using a different range of spices in differing combinations.
Garnishing:
There are two types of Garnishing North Indian style and South Indian style..
North Indian or Moghulai style dishes often start with frying Bay leaf, Cinnamon Stick, Cardomon pods and cloves in hot oil before adding sliced Onions..followed by the meat and turmeric and curry powder or garam masala etc.
The South Indian garnish is totally different. To heated oil Mustard seeds are added. When the mustard seeds bursts then a table spoon of Urud Dhal ( Black Gram) and few dry red Chilles are added. Chopped veges are added to this garnish. When it comes to cooking lentils, the lentil is boiled first and then the garnish is added to the cooked lentil dish in the end.
Most South Indian Households use a Stainless steel container that contains seven smaller containers where spices like Mustard seeds, Jeera, Fenugreek, Pepper, Turmeric, Urud Dhal and red chillies are generally stored as shown in pic below for easy access; one container holding seven ingredients.
South Indian Garnish can be given an extraordinary flavour by using Ghee instead of cooking oil.
Coconut that is available in plenty in all coastal areas of south India is commonly used in South Indian Cooking be it grated coconut, ground coconut or coconut milk. IN Kerala Coconut oil is preferred for cooking
