Sukarma musing

Different Indian curries

 India is a vast country.It has many states.Each state is

 unique in its  traditions and very importantly in

 food curries.Food is still a very important activity

 of woman in India .Food diversity in India is absolutely

 mind-boggling so is Indian curries.

I am fond of cooking.Being chemistry teacher I enjoy making

 my own receipies and I also  do try them as and when I get

 time.  We Indian make different type of curries.We friends

 some time  do discuss  different curries,   gravies in

 our Indian  cooking and their methods of prepration.

My  friend Asha wanted me to write number  of different

 curries in form of little article so that she

 could send the same to her daughter living in USA.I wrote

 short summary of different Indian curries.My submission

 is following

 The Western and outside world thinks Indian curry is

 just one reddish oily one, either it is veg or nonveg.

But it is not so. We have the following types of curries,

 depending on the main ingredients.Few I am listing below.

1.Regular ground onion, red chillies, tomato curry..

 Like in chicken curry

2.Mashed lentils (dhals) chilly powder, tamarind gravy

.. Like in sambaar

3.Plain mashed dhal with red chillies and ghee…

as in dhal tadka

4.Onion, green chillies, tomato curry.. Tomato gravy

 for rice and chapathis

5.Onion, chilly powder, tomato curry..

 Like in potato - peas gravy

6.Onion, chilly powder, tamarind curry..

As in Chennai dish kara kuzhambu or Madras spicy red gravy

7.Onion, green chillies, coconut paste curry..

 Like in kurumas, Kerala gravies

8.Red chillies, tamarind, coconut curry..

 Like Mangalore gravies

9.Onion, chillies, cashew/almond paste,/cream curry..

 Like Lucknowy and Kashmiri curries

10.Bengal gram green chillies ground together with curd added

 last…Tamil butter milk gravy

11.Bengal gram powder, curd, green chillies curry…

 As in  Punjabi kadi

12.Onion, black pepper and tamarind curry..

 Milagu kozhambu..Tamilian pepper gravy,

Moral of Story-Friends We need one chilly/ pepper type,

 one base and one sour  balancer or sweet balancer.

The base can be onion,cooked dhal, bengal gram paste,

 ground coconut,tomato, curds, tamarind,

fresh cream, almond or cashew or poppy seeds.

Sukarma Thareja

Alumnus IITK

India

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I love # crispy and tender fries, I boil my potatoes before frying them. This simple trick can make a big difference in the taste and texture of your fries. Since I am student f science I am listing below some scientific facts involved in boiling of potatoes.

1. Boiling potatoes #deactivates an enzyme called# polyphenol oxidase, which causes potatoes to turn brown when exposed to air. This way, your fries will look more appetizing and won't have a bitter flavor.

2. Boiling potatoes removes some of the water content from the potatoes,which makes them less likely to stick together and more likely to crisp up in the oil. It also prevents them from #absorbing too much oil and becoming greasy.

3. Boiling potatoes closes the# cell walls on the surface of the potatoes,which creates a barrier that prevents the oil from penetrating too deep into the fries. This helps them retain their shape and texture, and also makes them more fluffy on the inside.

4. Boiling potatoes partially cooks them, which reduces the frying time and ensures that they are cooked evenly throughout. This way, you won't end up with # fries that are burnt on the outside and raw on the inside.

The glucose index (GI) is a measure that evaluates how quickly that particular food raises ones blood sugar levels. However, the GI of potatoes changes with different cooking techniques:

    Fried potato has a GI of 95
    Baked potato has a GI of 85
    Boiled potato has a GI of 50


This shows that a diabetic can consume boiled potatoes as their GI is low and would not affect their blood sugar levels severely.

https://www.apollo247.com/blog/article/can-diabetics-eat-potatoes

Moral of story-Friends next time you want to make some # delicious fries, give boiling a try.You'll be surprised by how much it improves the # taste of your potatoes.

Sukarma Thareja

Alumnus IITK 1986

India

My friend Kitu and myself were teaching in same school. Kitu was social science teacher, while I was teaching science in school. Before coming to school every day I will # pray to God for well being of mankind.

Kitu was upset with many small problems in her life. Myself and Kitu will discuss problems faced by us in school and at home.

I strongly believed in # seeking blessings of saints, teachers, parents , family and friends. Somehow though Kitu believed in blessing but not that strongly as I believed.

I explained Kitu see my friend” our relations with each other is special because we exchange love and respect. This exchange of pure # vibrations empowers us and keep us full of energy and enthusiasm.”

I further explained Kitu and said” there are some people in our life who are source of energy because their thoughts are pious for us. When people like saints, parents, parent-in-laws bless us we get # positive energy and we work tirelessly and face # challenges with ease. Kitu! Please! do remember # blessings are not thought and words created on special occasions. but every #pure thought and word is blessing.”

My dear friend Kitu agreed to my request and she started making special efforts for seeking blessings from elders, parents, parent-in-laws and saints. She was so happy to experience the impact of blessings on her # destiny.”

Moral of story-Every # pure thought is blessings. Friends please make a habit of keeping pure thoughts and words for everyone who so ever you encounter in life. You will experience # pure bliss throughout your life.

Sukarma Thareja

Alumnus IITK 1986

India

Sukarma musing

Different Indian curries

Science-Delicious Fries

I love # crispy and tender fries, I boil my potatoes before frying them. This simple trick can make a big difference in the taste and texture of your fries. Since I am student f science I am listing below some scientific facts involved in boiling of potatoes.

1. Boiling potatoes #deactivates an enzyme called# polyphenol oxidase, which causes potatoes to turn brown when exposed to air. This way, your fries will look more appetizing and won't have a bitter flavor.

2. Boiling potatoes removes some of the water content from the potatoes,which makes them less likely to stick together and more likely to crisp up in the oil. It also prevents them from #absorbing too much oil and becoming greasy.

3. Boiling potatoes closes the# cell walls on the surface of the potatoes,which creates a barrier that prevents the oil from penetrating too deep into the fries. This helps them retain their shape and texture, and also makes them more fluffy on the inside.

4. Boiling potatoes partially cooks them, which reduces the frying time and ensures that they are cooked evenly throughout. This way, you won't end up with # fries that are burnt on the outside and raw on the inside.

Moral of story-Friends next time you want to make some # delicious fries, give boiling a try.You'll be surprised by how much it improves the # taste of your potatoes.

Sukarma Thareja

Alumnus IITK 1986

India

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