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Journalism of Courage
The USP of Indian curries is that they are chilli hot, spicy and full of aromatic flavours. A combination that is very popular all over the world these days. The other area where Indian food has had a headstart in is that it specialises in sweet-sour tastes and flavours.
Today, fruity sauces are getting popular in all cuisines. However, unlike the rest of the world, in India, more often than not, gravies are vegetable based. Nuts and fruit are used in rich gravies. Rich gravies are popular with people who like to go out and dine. This is primarily because of human nature that welcomes a change. Gravy or curry is a hallmark of Indian cuisine. Solid foods should necessarily be accompanied by liquids. Rice with dal, yoghurt or buttermilk, rotis with curry or gravies are common with us.
The need for gravy items is the same for vegetarians as well as non-vegetarians. Tough meat cuts need stewing for a long time. Curries or gravies are cooked in varying consistency based on the need and requirement of the meal. Water-thin gravies are as popular as their thicker counterparts. My favourite gravies are tomato based, this is probably because of its fruity texture and taste. In North Indian cooking, tomato is one of the most commonly-used ingredients. Tomato, in fact, is a berry and native of South America. This berry is a member of the nightshade family, like the potato. Tomato was originally raised as a decorative plant as it was considered poisonous. Tomatoes are one of the handful of fruits and vegetables that are rich in a carotenoid called Lycopene. Studies have also established that people who have the highest blood levels of lycopene are at a much lower risk of developing various forms of cancer. To achieve this protective level of lycopene, one tomato a day is recommended. Lycopene is also present in processed tomato products like tomato juice and tomato puree. It is an excellent source of vitamin C, and was once known as the love apple. So, it would not be wrong to say, `A tomato a day keeps the doctor away’. However, rheumatoid arthritis sufferers should note that nightshades like the tomato, potato and brinjal may exacerbate their condition.
The tomato is used in countless recipes, from soups to sauces to gravies to ketchup. It is easy to say that few vegetables can have the culinary impact of the tomato. There are numerous varieties of this attractive fruit.
Beefsteak tomatoes and cherry tomatoes are now becoming popular in India.Recipe and text copyright with Sanjeev Kapoor, 1997.
Paneer Pasanda
Method of preparation
1. Cut paneer into one-third of a centimetre-thick slice — 1.5 x 1.5 inches.
2. Mix chopped cashewnuts, raisins and 100 gm mashed paneer. Season with salt. Stuff this mixture between 2 slices of paneer.
3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the batter and then deep fry in moderate hot oil till crisp. Remove and keep aside.
4. Heat oil in a kadai. Add bayleaf and whole garam masala. Add boiled onion paste. Cook for 2 minutes.
5. Add chopped green chillies, ginger garlic paste and red chilli powder. Cook for a minute.
6. Add tomato puree and bring it to a boil. Add cashewnut paste dissolved in a little water. Cook for 5 minutes. Stir constantly. Add salt and cardamom powder.
7. Add 1 cup water and sugar. Bring it to a boil. Finish with fresh cream and fried stuffed paneer pieces. Serve hot.
