INDIAN CUISINE

Question 1

What religion is Indian cuisine heavily influenced by?

Answer 1

Hinduism, Muslim, Christianity

Question 2

What are the 7 spices found in curry?

Answer 2

Cumin
Tumeric
Star Anise
Cinnamon
Clove
Fenugreek
Coriander

Question 3

What is the capital of India

Answer 3

New Delhi

Question 4

What is India’s ethnic groups?

Answer 4

Indo - Aryan
Dravidian
Monogoloid

Question 5

What4 languages do Indians speak?

Answer 5

Hindu
English
Tamil
Urdu

Question 6

What is their climate like?

Answer 6

Varies from tropical monsoon in south to temperate north

Question 7

What are their natural resources?

Answer 7

Coal
Iron ore
Bauxite
Natural gas

Question 8

What is their government?

Answer 8

Federal republic

Question 9

Who is their president?

Answer 9

Abdul Kalam

Question 10

Who is their prime minister?

Answer 10

Atal Vajpayee

Question 11

What spectrum does Indian cuisine lie between?

Answer 11

Vegetarianism and meat eating

Question 12

Why did the trend of meat eating shift and why?

Answer 12

Because of Buddhism

Question 13

Recipe for Naan

Answer 13

Water 160 ml, Dry yeast 1 tsp, Sugar 1 tsp, Flour 300 gr, Salt, Ghee (Margarine) 4 tbsp, Yogurt 2 tbsp, Kalonji (black onion seed) 2 tsp.

Whisk water, yeast and sugar. Cover and stand in warm place for 10 mins.
Mix yeast, flour, salt, half ghee and yogurt. Knead until dough is smooth and elastic. Place dough in grease bowl and proof for 1 hour.
Punch dough down and roll into 20 cm round Naan. Cover tray with oiled foil and cook very hot grill 2 minutes on each side until puffed and brown. Brush with Ghee, sprinkle with kalonji and grill another 30 seconds.

Question 14

Puri & chapati

Chapati - cooked without oil

Puri - roti deep fried

Answer 14

Whole wheat flour,
White flour
Salt,
ghee melted
Water
oil

Make a dough with the flour, salt, ghee and water.
Knead dough for 10 minutes until smooth and elastic.
Cover in plastic and rest for 1 hour.
Divide the dough in 8 pieces and roll each piece into a 5 inch round puri. Deepfry puri until browned and puffed.

CHAPATI: Same as puri but dry-fried on a cast-iron griddle (Tawa) and serve as a snack or filled with garnishes (dahl & yogurt) as a meal

Question 15

Dhal soup

Answer 15

Red or Yellow Lentil,
Water (or vegetable or chicken Stock)
Tomato,
Green chilly,
Yoghurt Nature
Butter or ghee,
Onion,
Garlic,
Ginger,
Mustard seed,
Fennugreek,
Fresh Coriander,
Turmeric,
Salt,
Pepper.

Heat ghee and cook chopped onion, garlic, ginger, chilli, mustard seed and fenugreek until slightly browned.
Add turmeric and cook for another minute.

Add the dhal (soaked over night) and the stock and let simmer covered until soft.
Add the diced tomato and simmer for 2 minutes.
Stir in the yoghurt and beat (using a balloon whisk).
Served with slightly fried onion and coriander leave.

Question 16

Samosas

Answer 16

Flour
Warm water
Oil

Question 17

Raita (relish) - side dish

Answer 17

RAITA (Relish)

Cucumber 5 oz,
ghee 1 tsp,
Cumin seed ¼ tsp,
Black mustard seeds ¼ tsp, Ground cumin ¼ tsp,
Yogurt 8 oz,
Lemon juice 1 tbsp,
Garlic crushed 1 clove,
Cayenne pepper ¼ tsp,
Mint leave chopped 1 tbsp.

Peel, deseed and chopp the cucumber.
Cook in ghee the seeds and cumin until the seeds pop and cool down.
Combine spice mixture with cucumber, yogurt, lemon juice, garlic and pepper.
Refrigerate for 2 hours and stir in mint before serving.

Question 18

Cheese kofta in cream tomato sauce

Question 19

Fresh cheese (paneer)

Answer 19

Milk 1 liter,
Lemon juice 2 tbsp,
Water cold ½ liter

Heat the milk, boil and simmer.

Gradually stir in lemon juice until curds form, remove from heat and gently stir in cold water.

Strain curds through muslin-lined strainer, rinse under cold running water until liquid runs clear.

Tie corners of muslin, squeeze to extract liquid and hang for at least 1 hour.

Press cheese under heavy weight for 1 hour or until cheese is firm.

Question 20

Herb coconut fish in banana leaves

Answer 20

Mint leaves 2 cup,
Coriander leaves ½ cup,
Green chilli chopped 2 small,
Ginger grated 2 tsp,
Garlic 2 clove,
Ground cumin 2 tsp,
Grated coconut 6 oz,
Tamarind paste 2 tbsp,
Coconut cream 8 oz,
Whole snapper fish 4 lbs,
Banana leaves.

Blend mint, coriander, chilli, ginger, garlic, cumin, coconut, tamarind and coconut cream.

Blanch in boiling water the leaves cut in squares.

Score fish on both side, place in center of leaves, cover with mixture and fold the leave to close the parcel.

Steam over boiling water for 15 minutes or until fish is cooked.

Question 21

Chicken tikka

Answer 21

Chicken Breast 6 pc,
Ginger 1 tablesp,
Garlic 3 Cloves,
Lemon Juice ½,
Coriander 2 teasp,
Cumin 2 teasp,
Garam Masala ½ teasp,
Chilli Powder ½ teasp,
Yoghurt ½ Cup,
Tomato Paste 2 tablesp,
Tandoori powdered colour.

Cut skinned and deboned fillet in half.
Make 3 shallow cuts across. Combine all ingredients in bowl, marinate chicken in and refrigerate over night.
Barbecue chicken both side.

Question 22

Pork vindaloo

Served with rice or crusty rolls, spicy and tangy

Answer 22

Cumin seeds
, Garam masala,
Ginger grated,
Garlic crushed
Red chilli chopped,
White vinegar,
Tamarind paste ,
Pork diced,
Ghee,
Onion chopped ,
Cinnamon stick l,
Cloves
Plain flour,
Beef stock,
Curry leaves,
Jaggery (cane sugar)
.

Stir without oil the cumin and garam masala until fragrant. Mix cold cumin mix with ginger, chillies, vinegar, tamarind and pork. Refrigerate for 1 hour.
Heat ghee in previous pan, cook onion, cinnamon and cloves until onion are browned. Add pork, cook until slightly browned and add flour. Add stock gradually, then leaves and simmer covered for 30 minutes or until pork is tender and sauce thickened. Add jaggery and cook until dissolved.

Question 23

Beef biryani

Question 24

Chicken masala

Question 25

Curry chicken

Question 26

What is asafoetida

Answer 26

Resin from an onion - like bulb

Question 27

What is Chana

Answer 27

Chickpeas

Question 28

What are curry leaves?

Answer 28

Bright green leaves having a flavour similar to curry

Question 29

What is Dhal?

Answer 29

Legume such as lentil, dried peas and beans.

Question 30

What is fenugreek?

Answer 30

Hard dried seed used as a spice powder. Good with seafood and chutney

Question 31

What is garam masala

Answer 31

A blend of spice made of cardamom, cinnamon, clove, coriander, fennel and cumin

Question 32

What is ghee?

Answer 32

Clarified butter

Question 33

What is jaggery?

Answer 33

Moulded lump sugar made from distilled sugarcane or palm juice.

Question 34

What does masala mean ?

Answer 34

Blended spice

Question 35

What is pappadum

Answer 35

Sun dried wafers made with a combination of lentils and rice flour

Question 36

What is raita

Answer 36

Yogurt that is whipped and seasoned with salt, pepper and one or two spices.

Question 37

What is tandoor

Answer 37

a clay or brick oven built underground

Question 38

Gulab juman

(moulded in balls dropped and left in sugary syrup) Indian

Answer 38

Plain flour
Self-raising flour (or plain flour with baking powder),
Almond powder,
Full cream milk powder, Cardamon
Butter,
Yogurt,
Water,
Oil.

Mix flours, almond, milk powder and cardamom.
Rub in butter and stir in yogurt and water.
Roll mixture in balls and deep-fry until just browned. Just before serving stir balls in hot syrup.

SYRUP: Sugar
Cardamom bruised.
Water,
Pistachios shelled,
Rose flower water.

Cook water, sugar and cardamom until sugar is dissolved. Boil uncovered without stirring for 5 minutes. Stir in the nuts and rose water.