Curry is the favourite food for most people. It provides so many flavours and ingredients that you couldn’t resist the delicious food. Including different types of meats, vegetables and spices is what makes a great curry.
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Spices or herbs which are mainly used in curries involve:
Turmeric – This spice makes the sauce yellow and improves the aroma of the whole dish. Just a tiny bit of turmeric is used as it is quite a strong taste.
Masala – this is a mixture of various ingredients which really adds the main taste of the curry. Usually, masala consists of curry powder, chilli powder, garlic salt and seasoned salt.
Chilli – although the masala consists of chilli powder, it always tastes much better with that extra bite.
Coriander – actually, this is a Mediterranean plant but has been adapted to be utilized in curries. The seeds of the herb are generally ground into a powder and works well whenever combined with cumin.
Cumin – Cumin is another seed which makes the curry taste amazing. Originally, the cumin seeds are related to the parsley plant.
The next list of ingredients which are added to the curry is usually:
Onions – Onions are pungent roots that, when cooked, give the sauce a sweet and bitter taste. Frying onion in a bit of sunflower oil reveals that sweet and bitter flavour.
Garlic – a little bit of garlic clove is usually an excellent addition to any meal. The strong and spicy flavoured clove assists the prepare whenever delivering the curry to life. Many dishes can’t go without this ingredient because of the wonderful flavour.
Whole Chilli – this is an optional ingredient, especially if you have already put the chilli powder and masala in the curry. This simply makes the dish hotter with a fresher ingredient.
Vegetables – this is another optional ingredient yet you can use if you wish. It makes the dish wholesome but many chefs don’t worry too much about adding any vegetables such as potatoes, beans, peas and peppers.
Ginger – the root is sweet and works hand in hand with garlic and onion. The ginger root is yellow and quite strong on the tongue and throat but a minimal amount adds a really good flavour to this dish.
Meat – the type of protein added to the curry is completely up to the chef and his or her preferences. The juices from the meat contribute a lot to the dish and assists in making the curry what it should be.
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Sunflower Oil – There is not any preparing without some sunflower oils. This is the important element to prevent the sauce from sticking with the bottom of the pan and provides a touch of taste to the recipe.