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    You are in: Home / Community Forums / Vegetarian / Vegan / ZWT8~ Spice is Nice!
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    ZWT8~ Spice is Nice!

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    lazyme
    Wed Aug 15, 2012 7:34 pm
    Forum Host
    HokiesMom wrote:


    I'd like to finish the group for the Jammin' Jazzberries! icon_biggrin.gif I found this really interesting as I have not really enjoyed the flavor of curry before but there are so many different styles that maybe I'll try again.

    Indian Prawn Curry #484884 by **Jubes** is from the Goan Region which is in West India.

    Goan curries usually contain masala spice blend, which often consists of chilies, cumin, cinnamon, cardamom, cloves and coriander. Goan curries often center around seafood as this recipe shows with the Prawn/Shrimp. The Goan curries are notorious for being spicy. Goan is home of the vindaloo, one of the spiciest Indian curries featuring black pepper and lemon juice.

    Eggplant Curry #252964 by Rita~ is from the Gujarat region. Gujarat is located in West India also.

    In Gujarat, sugar and salt are used more heavily than in other parts of India, producing a cuisine that is simultaneously spicy, salty and sweet. A pinch of sugar is added to most dishes. The region is primarily vegetarian, and there are a variety of local “shaak” dishes – vegetable dishes. These include potato curry, eggplant curry, squash curry, okra curry and sev tomato curry, to name a few. These dishes are usually served with dal, a type of Indian lentil soup.


    Those prawns sound great. Thanks Mel.
    lazyme
    Wed Aug 15, 2012 7:37 pm
    Forum Host
    Recorded on page 1 to here. icon_wink.gif
    threeovens
    Fri Aug 17, 2012 10:27 am
    Food.com Groupie


    I'd like to sign up to do this challenge for my team.
    JackieOhNo!
    Fri Aug 17, 2012 10:45 am
    Food.com Groupie
    lazyme wrote:
    JackieOhNo! wrote:


    Chennai (formerly Madras} is the capital city of the Indian state of Tamil Nadu, so I thought Madras Vegetable Curry (Vegetarian) #335302 by twissis #296809 was an ideal choice. Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving traditional vegetarian dishes. The cuisine's distinct aroma and flavor is achieved by the blending of flavorings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater. This recipe includes the use of Madras curry (which is a hot curry spice blend), ginger, garlic, cinnamon, cloves, cardamom, and coconut, thereby being an excellent representation of the area's cuisine. Also, it could easily be served on a banana leaf, which is the region's traditional way of eating a meal.

    Bengali cuisine is a culinary style originating in Bengal, an area which is now divided between the Bangladesh and the West Bengal region of India. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavors. The use of spices in Bengali cuisine for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavored kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavoring special to each dish. As Rita~ #58104 herself noted in her note on Bengali Butternut Squash and Chickpeas Garbanzos #445628, "the dish is a typical vegetarian curry that is made with butternut squash, chickpeas and the Bengali spice mixture called panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), and is also known as Bengali five-spice." Clearly, this recipe is an excellent representation of Bengali cuisine.


    Nicely done, Jackie. Thanks.


    Has this been marked as completed?
    Susie D
    Fri Aug 17, 2012 5:46 pm
    Forum Host
    threeovens wrote:


    I'd like to sign up to do this challenge for my team.


    welcome to the challenge. icon_smile.gif
    Susie D
    Fri Aug 17, 2012 5:47 pm
    Forum Host
    JackieOhNo! wrote:
    lazyme wrote:
    [

    Nicely done, Jackie. Thanks.


    Has this been marked as completed?


    Yes ma'am. Lazyme was covering while I enjoyed my grandsons. You are marked as completed. Thanks for being diligent! icon_smile.gif
    Susie D
    Fri Aug 17, 2012 5:48 pm
    Forum Host
    soda.gif Pg 1 is updated to this point. icon_smile.gif
    Jostlori
    Sat Aug 18, 2012 1:14 am
    Food.com Groupie


    Wow, the recipes with clearly defined regions are disappearing fast! Here are my entries for Team Om Nom Nommers:

    For the Kerala region, I submit Meen Moilee: Fish in Fragrant Coconut Milk by AZPARZYCH. Central Kerala is known for it's rich fish curries, called Meen curries. According to one blogger from Central Kerala: "When there are some special occasions , they prepare this curry on previous night since it tastes great on next day. So the fish absorbs the spiciness of chilly powders, sourness of kudampulis and also curry turns thick. "

    For the Kashmir region, I submit Kashmiri Chicken by Pesto Lover. Kashmiri cuisine is mostly meat based, though you can find vegetarian food too though perhaps not in such great variety as in other parts of India. Traditionally, their vegetarian (and non-vegetarian) food includes locally grown vegetables and fruit like spinach or greens (haak), turnips, lotus stem (nadir), aubergine/ eggplant, plums, apricots, green apples, etc.
    KateL
    Sat Aug 18, 2012 3:28 am
    Food.com Groupie


    Moong Dal With Millet #384903 by Mia in Germany - HIMACHAL PRADESH
    Kerala Beef #482052 by JackieOhNo! - KERALA

    Moong Dal With Millet uses pulses and millet, which are popular in Himachal Pradesh.

    Kerala Beef has Kerala in the name and the description says it is fiery hot!
    Maryland Jim
    Sat Aug 18, 2012 7:13 am
    Food.com Groupie


    For "Spice in Nice" Challenge,

    Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) by KateL - region TAMIL NADU (foundation of Sambar) The peas used in this dish can be used daily in different stews. It is a staple of South India.



    Jaffrey's Homemade Indian Cheese With Spinach by KateL - region PUNJAB - Jaffrey's Homemade Indian Cheese With Spinach. Is also known as Saag Paneer and is eaten with whole wheat rotis, especially in the winter when spinach is plentiful.
    Susie D
    Sat Aug 18, 2012 9:48 pm
    Forum Host
    Jostlori wrote:


    Wow, the recipes with clearly defined regions are disappearing fast! Here are my entries for Team Om Nom Nommers:

    For the Kerala region, I submit Meen Moilee: Fish in Fragrant Coconut Milk by AZPARZYCH. Central Kerala is known for it's rich fish curries, called Meen curries. According to one blogger from Central Kerala: "When there are some special occasions , they prepare this curry on previous night since it tastes great on next day. So the fish absorbs the spiciness of chilly powders, sourness of kudampulis and also curry turns thick. "

    For the Kashmir region, I submit Kashmiri Chicken by Pesto Lover. Kashmiri cuisine is mostly meat based, though you can find vegetarian food too though perhaps not in such great variety as in other parts of India. Traditionally, their vegetarian (and non-vegetarian) food includes locally grown vegetables and fruit like spinach or greens (haak), turnips, lotus stem (nadir), aubergine/ eggplant, plums, apricots, green apples, etc.


    You did good though! icon_smile.gif
    Susie D
    Sat Aug 18, 2012 9:50 pm
    Forum Host
    KateL wrote:


    Moong Dal With Millet #384903 by Mia in Germany - HIMACHAL PRADESH
    Kerala Beef #482052 by JackieOhNo! - KERALA

    Moong Dal With Millet uses pulses and millet, which are popular in Himachal Pradesh.

    Kerala Beef has Kerala in the name and the description says it is fiery hot!


    Thanks Kate! icon_smile.gif
    Susie D
    Sat Aug 18, 2012 9:51 pm
    Forum Host
    Maryland Jim wrote:


    For "Spice in Nice" Challenge,

    Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) by KateL - region TAMIL NADU (foundation of Sambar) The peas used in this dish can be used daily in different stews. It is a staple of South India.



    Jaffrey's Homemade Indian Cheese With Spinach by KateL - region PUNJAB - Jaffrey's Homemade Indian Cheese With Spinach. Is also known as Saag Paneer and is eaten with whole wheat rotis, especially in the winter when spinach is plentiful.


    Thanks Jim! icon_smile.gif
    Susie D
    Sat Aug 18, 2012 9:54 pm
    Forum Host
    coffee.gif Pg 1 is current to here. icon_smile.gif
    Nancy's Pantry
    Mon Aug 20, 2012 10:43 am
    Food.com Groupie
    Susie D wrote:
    Nancy's Pantry wrote:


    The recipes I have chosen are:

    Nancy icon_smile.gif

    Sarson Bhara Kekda (Shrimp With Mustard) - Bengali region

    Indian Okra Fry (Bhindi) - Andra (Andhra) region


    Thanks Nancy. I do need the chefs & why you paired the curry with these regions. icon_smile.gif


    So sorry for the delay.

    Sarson Bhara Kekda (Shrimp With Mustard) (481901) by Chocolati is typical of dishes from the Bengali region. Their cuisine emphasizes fish, vegetables and lentils and is known for its subtle, yet sometimes fiery, flavors. The trump card of Bengali cooking is the addition of whole spices (mustard seeds, etc.) and their mustard pastes and oils. Mustard oil is primarily used in Bengali cooking. This dish utilizes both whole mustard seeds and mustard oil and makes use of shellfish which is a typical ingredient in Bengali cooking.

    Indian Okra Fry (Bhindi) (484549) by Jostlori comes from the Andhra Region. Their cuisine is known for it spicy flavor -- tangy hot and spicy. The people of this region are primarily vegetable eaters and their meals are often served in a banana leaf and is eaten while sitting on mats or small wooden seats. Rice is served as an accompaniment along with hot pickles and chutneys. The people of this region are primarily vegetarians, but in coastal areas, fish is preferred. This dish represents a typical vegetarian dish from this Region.

    Thanks,

    Nancy
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