2008 has kicked off with a bang for those of us at Curry Focus, with it being our busiest month to date. We would like to share some of the articles that have been added in the last few weeks..
Naan (or Nan) is a leavened (it rises using yeast) flatbread that can be eaten with most curries.
Many hundreds of years ago, the Moguls brought naan bread to India (the Moguls came from Persia and the Persian word for bread is naan).
Nowadays, naan is almost a mandatory part of an Indian meal. It’s usually eaten with the main curry dish and is often used to scoop up the curry, instead of using knives and forks….. Read More
Dill is an herb that grows to about 60cm (2 ft) in height.
The leaves are slender and feathery and grow to a length of about 15cm (6 in) in length.
The leaves and seeds are used in cooking.
The fresh dill leaves are sometimes called dill weed.
In Indian cuisine, dill is used to make curry powders, masalas and to flavour spinach and other leafy green vegetables. Dill seeds have a flavour that is similar to caraway seeds….. Read More
Hi, Ray here again.
I don’t know about you, but I love a good mango lassi. It’s a very refreshing drink and there’s an easy mango lassi recipe on the Curry Focus website.
I had previously spotted cans of mango pulp at my favourite Indian supermarket so that’s where I got the mango pulp. The smallest can was 850g (nearly 2 lbs) so I had enough pulp to make the recipe 8 times….. Read More
Nigella is a spice that is mainly used when cooking Indian flat breads, such as naan, and vegetarian dishes.
The spice has a strong taste that is similar to oregano.
The Nigella spice is the seeds of the plant called Nigella Sativa. The seeds are tiny and black in colour. The seeds themselves don’t have much of an aroma but the oregano aroma is released when the seeds are fried or crushed. The taste is a bit like cracked pepper and is bitter…. Read More
Top 5 Recipes for January