Organic Vegetable Curry from Scratch. Recipe Animation. Recette Bio Curry de légumes/lait coco

Curry is a generic term used originally to describe a Westernised version of the great and complex cuisines of South Asia. Only recently however, we have come to understand that, the art of the ancient Mughlai spice blenders went far beyond the culinary to embrace areas of both physical and mental health in the prevention and treatment of disease. Turmeric, for example, has many medical applications, two of them being:- the prevention of Alzheimers and topically, post Fukushima, in enabling the excretion of radionuclides from the body Last year we began to grow the spices ourselves. If you want to try this, make a start with fennel, garlic and coriander or fenugreek, which can even be grown in pots on a window ledge or balcony. www.youtube.com shows how to build an inexpensive green house from recycled, materials to grow most of the spices used in this recipe. We also include a recipe for chutney, which again, like curry, is an interpretation of an ancient recipe and was reputedly created by a 19th century British Army officer. In Bangladesh, chutney is usually eaten during the đal course, which is the most substantial of the traditional courses and often eaten with rice, in the recipe below we use it in this way. For accompanying drink we offer Lassi — a traditional Punjabi yoghurt-based drink. The rice we use is basmati — organically produced in the Punjab but for those who would like a change the link below leads to the recipe for delicious chick pea fritters from <b>…</b>

Source: Organic Vegetable Curry from Scratch. Recipe Animation. Recette Bio Curry de légumes/lait coco (Youtube).

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