No Worries Curries Blog: Indian Cuisine

August 07, 2022

By Conchita de Souza

A Brief History of the Potato & The Tastiest Potato Dishes in Indian Cuisine

August 07, 2022By Conchita de Souza

A Brief History of the Potato & The Tastiest Potato Dishes in Indian Cuisine

Whether you like your potatoes boiled, steamed, mashed, (air) fried, roasted, baked or sauteed, there are no limitations on creativity when it comes to cooking with this spud of a vegetable. If you wanted to, you could cook potatoes differently for every day of the week and never tire of it!

June 09, 2022

By Conchita de Souza

Fresh Herbs and Spices Used in Indian Cuisines

June 09, 2022By Conchita de Souza

Fresh Herbs and Spices Used in Indian Cuisines

We know that the cuisines of India are defined by the different combinations of spices, some of which are unique to different regions of India, such as panch phoron which is found in eastern parts of India as well as in Nepal and Bangladesh and contains the seed forms of the following spices: cumin, nigella, fennel, black mustard and fenugreek. The realm of spices used extend beyond dried, powdered and whole spices to fresh spices as well, or what we would term as ‘herbs’ in western cuisines.

Today’s post explores the common ‘herbs’ used in Indian cuisines. Whilst herbs are often used as garnishes or in marinades, some of the herbs listed below are used during the tadka or tempering stage of cooking. Fenugreek leaves can be used as the star of the show. Not surprisingly, most, if not all of these herbs possess medicinal qualities, which has not been discussed in depth.

Green chillies - Depending on whom you are asking, green chillies pack a lighter punch and can be used as a decorative garnish on dishes that are milder. Green chillies are often eaten as an accompaniment to meals and often you will see it served with cucumbers and onion slices alongside any street food dish as the heat from it intensifies the flavours of the dish.
Red chillies - Usually more pungent in flavour and used at the beginning stages of cooking. Remove the seeds for less potency. Add as a garnish as you would with green chillies if you like a bit of zing.
Curry Leaves - Heavily used in south Indian cuisines, these little leaves are bitter-tasting but once tempered, are easier to digest and actually have numerous health benefits such as enhancing digestion. Curry leaves have antibacterial and antifungal properties. As an illustration of such properties, I have friends who insert a small part of the stalk (washed beforehand I assume) into their piercing holes to prevent the holes from becoming infected when they remove their piercings. The twigs from the tree were used as toothbrushes back in the day to promote oral hygiene because they would protect the mouth from harmful bacteria.
Fenugreek leaves - These bitter-tasting leaves are prepared as a vegetable or added to breads like parathas and thepla. When the leaves are dried (known as kasuri methi in Hindi), they can be crushed into a dish as it is completed adding a flavour and aroma that permeates the dish but doesn’t take away from its original flavours. We have dedicated an entire post to the awesomeness of this plant which you can read here.
Coriander - Whilst it may seem that the world is divided between those who like coriander and those who do not, it goes without saying that it is used heavily in Indian cuisine, especially as a garnish. It tastes wonderful on top of egg-based dishes such as the Parsi version of shakshuka or the classic masala scrambled eggs and adds a pop of freshness to the dish.
Bay Leaves - A subtlely fragrant and pleasant-smelling leaf that is used by other cultures in their cuisines as well. It is usually added during the time of tempering which releases its oils and goes well with red meat dishes and rice dishes as well.
Mint - A cooling and soothing herb that goes well in drinks but also on top of raita. It can be made into a standalone chutney or blended with coriander.
Dill - One of my all-time favourite herbs thanks to the beautiful fragrance and taste it produces. Like fenugreek leaves, it can be used to make a vegetable, mixed in with dough to make flatbreads and added to lentil-based curries like dal.

April 08, 2021

By Conchita de Souza

Accompaniments to Indian Meals

April 08, 2021By Conchita de Souza

Accompaniments to Indian Meals

Additionally, accompaniments can serve to fulfill the Ayurvedic concept of a balanced and nutritious meal being one that contains all six tastes or shad rasa. The six tastes are madhura (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter), and kashaya (astringent) and they are tied in with a person’s dosha (constitution), as well as the seasons.

November 16, 2020

By Conchita de Souza

Souring Agents Used in Indian Cuisine

November 16, 2020By Conchita de Souza

Souring Agents Used in Indian Cuisine

We all know that Indian cooking is synonymous with spice. Something that you may not know is that tartness/sourness is also a key flavour in many Indian dishes because it cuts down the pungency in spicy dishes but also serves to compliment the spices. Whether you add your souring agent early on in preparing the dish to add complexity or towards the end to bring that element of freshness, there is no doubting that the sour sensation is one that whets the appetite and is cleverly used as a “creative tool” in many cuisines.*

July 08, 2020

By Conchita de Souza

The Tadka (Tempering) Element in Indian Cuisine

July 08, 2020By Conchita de Souza

The Tadka (Tempering) Element in Indian Cuisine

This post examines another key component of Indian Cuisine - the tadka or tarka (also goes by the names chhonk, baghaar, phoron). The word tadka might sound familiar to you as many Indian restaurants have adopted it in their menu listings but also as their restaurant name. The method is seen all across India but varies according to the regions, thereby making it a unifying element in Indian cooking.

June 05, 2020

By Conchita de Souza

Types of Oils Used in Indian Cuisine

June 05, 2020By Conchita de Souza

Types of Oils Used in Indian Cuisine

In Indian cooking, the flavours and aromas are most often attributed to a masala - a combination of spices used.* However, the oil in which the spices are tempered and in which the ingredients are cooked, is often overlooked as a contributing factor to flavour.

Various oils are used in India depending on which part of the country you are from and depending too on the dish that you are preparing.

Below is an overview of the most commonly used oils:

February 06, 2020

By Conchita de Souza

Quick & Simple Recipes for Weeknight Dinners

February 06, 2020By Conchita de Souza

Quick & Simple Recipes for Weeknight Dinners

Adding our spice blends will not only help you to maximise time on a weeknight (and space in your pantry) but will also diversify the flavours in your cooking.

October 04, 2019

By Conchita de Souza

Paneer (Indian Cheese) and its Uses in Indian Cuisine

October 04, 2019By Conchita de Souza

Paneer (Indian Cheese) and its Uses in Indian Cuisine

Paneer is an unripened cheese that is made from coagulating milk and lemon juice or vinegar. It is hung in muslin so that the excess liquid (whey) separates from the solids and leaves you with the curds which can then be pressed into blocks.

Thanks to its plain flavour and flexibility in form, paneer can be prepared in numerous ways and is always a favourite ingredient for vegetarians.

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