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ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Indian Cooking: The Essentials
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<blockquote data-quote="spnadmin" data-source="post: 128731" data-attributes="member: 35"><p><strong>Culinary riches</strong></p><p></p><p></p><p><strong>Indian essentials</strong></p><p></p><p><em>by Roopa Gulati</em></p><p></p><p></p><p></p><p> <img src="http://www.bbc.co.uk/food/images/gc_curry_140x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Ask for a chicken tikka masala or Madras curry in India, and chances are you'll draw a blank response. 'Going for a curry' is hardly a South Asian tradition. With literally thousands of vibrant masalas (spice blends), hundreds of rice dishes, and a wealth of regional classics, there's little need to improvise with new-wave flourishes and embrace an entire cuisine under the catch-all of 'curry'.</p><p></p><p>British-style Indian takeaways may be cheerfully cheap, but the price of using ready-made pastes, as many places do, can mean that authenticity takes a knock in favour of a one-size-fits-all approach to cooking. </p><p></p><p></p><p> <strong> The real thing</strong></p><p></p><p> For a taste of the real thing, check out home-style dishes. Most are made with a minimum of fuss, and use very little oil - a world away from average restaurant offerings. Making an Indian meal is often thought of as a culinary challenge, cloaked in an aura of mysterious eastern promise. </p><p></p><p>The truth is, it's actually a simple affair. Most supermarkets stock the main ingredients and once you've grasped the main cooking techniques, you'll soon be making signature curries from scratch.</p><p></p><p></p><p> <strong> Getting started</strong></p><p></p><p> <img src="http://www.bbc.co.uk/food/images/indian_pestle_140x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />There are a few bits of hardware that make preparing Indian food easier and less time-consuming. A sturdy karahi or wok should be top of your wish-list. Because of its narrow base, the cooking oil sits in a small pool at the bottom of the pan, which means you use a lot less fat than you would in a saucepan. If you're not a dab hand with a mortar and pestle, use a coffee grinder for grinding spices. A micro-plane grater makes light work of grating ginger. </p><p></p><p></p><p> <strong> A beginner's spice box</strong></p><p></p><p> <img src="http://www.bbc.co.uk/food/images/ifme_spices140x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Spices are to India what basic stocks, sauces and dressings are to the West. Whether familiar or exotic, they add warmth, pungency, heat, and subtlety to dishes. Cooks are judged on their skills in blending seeds, powders and pastes. Extravagant chefs may juggle a dozen or more spices in one dish, but most home cooks do a fine job with around six mainstays, although you may want to keep other spices handy for adding extra flavour dimensions to particular dishes.</p><p></p><p></p><p><strong>Essentials</strong></p><p></p><p> </p><ul> <li data-xf-list-type="ul">Cardamom pods, small</li> <li data-xf-list-type="ul">Chilli powder</li> <li data-xf-list-type="ul">Cumin seeds</li> <li data-xf-list-type="ul">Garam masala</li> <li data-xf-list-type="ul">Mustard seeds</li> <li data-xf-list-type="ul">Turmeric powder</li> </ul><p> <strong>Handy spices</strong></p><p></p><p> </p><ul> <li data-xf-list-type="ul">Black peppercorns</li> <li data-xf-list-type="ul">Cinnamon or cassia sticks</li> <li data-xf-list-type="ul">Cloves</li> <li data-xf-list-type="ul">Coriander seeds</li> <li data-xf-list-type="ul">Fennel seeds</li> <li data-xf-list-type="ul">Fenugreek seeds</li> <li data-xf-list-type="ul">Nigella seeds</li> <li data-xf-list-type="ul">Nutmeg and mace</li> <li data-xf-list-type="ul">Dried red chillies</li> </ul><p></p><p></p><p> <strong> Buying and storing spices</strong></p><p></p><p> <img src="http://www.bbc.co.uk/food/images/indian_cardamom_140x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Spices are at their best when used within three months of purchase. To ensure maximum freshness, buy whole spices rather than powders, and grind only what you need. Buy spices from an ethnic grocer rather than a supermarket. Prices are surprisingly low and quality is top-notch. Store whole spices in tightly lidded jars or in the freezer.</p><p></p><p></p><p> <strong> Cooking with spices</strong></p><p></p><p> Toasting whole spices before grinding them intensifies the flavours. To toast, or dry-fry, heat a griddle over a moderate heat, add the spices, and shake the pan until you catch a warm, nutty aroma - it doesn't take long, about 30 seconds. Similarly, dropping whole spices into a spoon of hot oil also releases essential oils. And, if you like the sharpness of chillies, but can't take fiery heat, remove the seeds and white pith before use.</p><p></p><p></p><p> <strong> Key ingredients</strong></p><p></p><p> Every region has its favourite ingredients. South Indian cooking celebrates the versatility of rice, coconut and curry leaves. These three ingredients pop up in various tasteful guises in almost every meal. Dishes from this part of India tend to be made with wettish spice pastes, moistened with water, while north Indian dishes are more often based on dry spice additions.</p><p><img src="http://www.bbc.co.uk/food/images/indian_420x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><strong></strong></p><p><strong>North India</strong></p><p></p><p> A cook from north India stakes his or her reputation on stacks of flatbreads such as chappatis and parathas. Earthy, creamy lentils, vegetables made with onion-ginger-garlic combinations, and yogurt-based marinades for meaty kebabs are other winners.</p><p></p><p>Vegetarians have their own set of dietary requirements. Many don't cook with onions, garlic and eggs, but their pickles and relishes are packed with flavour and are famed throughout India. </p><p></p><p><strong>West India</strong></p><p></p><p> Gujarati cooking, from India's west coast, has its own distinctive character. Jaggery is often added to sweeten spicy staples such as chilli-flecked lentils and to add a sweet-sour tang to vegetable preparations.</p><p></p><ul> <li data-xf-list-type="ul">Coconut - Used grated or ground, mainly in south Indian dishes. Coconut milk and cream are available in cans and cartons from supermarkets.</li> <li data-xf-list-type="ul">Coriander leaves - Coriander leaves and seeds have very little similarity in taste. The citrus-like fresh flavour of fresh leaves makes them an invaluable garnish and flavour enhancer. When ground to a paste with mint leaves, it's used as a popular base for fresh relishes.</li> <li data-xf-list-type="ul">Curry leaves - Aromatic leaves used mainly in south Indian dishes. Available from ethnic grocers. They freeze well.</li> <li data-xf-list-type="ul">Fresh ginger - Although dried ground ginger is used in a few north Indian dishes, it's more usual to cook with fresh ginger root. When buying, look for unwrinkled roots.</li> <li data-xf-list-type="ul">Ghee - Used across the Indian subcontinent, ghee is clarified butter, which can be heated to a high temperature without burning. It's often used at special celebrations such as wedding feasts and prayer meetings. Because it's so indulgent, vegetable oil is the preferred cooking medium for everyday meals, and is a healthier option.</li> <li data-xf-list-type="ul">Gram flour - Chickpea flour, used for bhajis, yoghurt-based curries and sweetmeats.</li> <li data-xf-list-type="ul">Jaggery - Sweetening agent made from cooked-down sugar cane juice. Muscovado sugar works well as an alternative.</li> <li data-xf-list-type="ul">Saffron - Dried stigmas of crocus flowers, noted for its deep auburn colour and sweet flavour. Used in biryanis. Soak in water before use.</li> <li data-xf-list-type="ul">Tamarind - A tart fruit used as a souring agent. Available in pods, blocks, or as a concentrate.</li> <li data-xf-list-type="ul">Yoghurt - A cooling contrast to spicy dishes, and a palate cleanser.</li> </ul><p></p><p></p><p> <strong> Expert advice</strong></p><p></p><p> <img src="http://www.bbc.co.uk/food/images/indian_chilli_140x90.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Follow a few simple pointers, and you'll find that making an authentic Indian meal is rewarding, and much less of a grind than you originally thought. Simple steps, such as making sure pastes are really smooth, browning onions to a deep russet colour and using freshly ground spices make all the difference between an average meal and a memorable experience. </p><p></p><ol> <li data-xf-list-type="ol">Flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces.</li> <li data-xf-list-type="ol">Practise toasting spices. You can't miss the acrid aroma of spices as they catch and burn on a griddle. If this happens, best to dump them and start again. Similarly, if spices are not cooked enough before grinding, you'll miss out on their full-bodied, almost nutty-tasting flavours.</li> <li data-xf-list-type="ol">When making a paste, grind ingredients such as onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish.</li> <li data-xf-list-type="ol">For lighter curries, swap the cream for whipped Greek yogurt or crème fraîche. Instead of ghee, use groundnut oil for cooking.</li> <li data-xf-list-type="ol">If you like a smooth-textured dhal, blend plain-cooked lentils in a liquidiser before returning to the pan.</li> </ol><p> Browned onion paste, added at the end of cooking to thicken and add depth of flavour, is a cook's best pal. To make it, finely slice a couple of onions, lightly salt, and leave on one side for 30 minutes. Rinse and pat dry with kitchen paper. Deep fry in hot oil until russet brown, before draining. Tip into a food processor, moisten with hot water, and process until smooth. Freeze in ice cube trays and use from frozen when making dishes such as kormas.</p><p></p><p></p><p><a href="http://www.bbc.co.uk/food/recipes/mostof_indianessentials.shtml" target="_blank">BBC - Food - Recipes: Food and ingredients - Indian essentials</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 128731, member: 35"] [B]Culinary riches[/B] [B]Indian essentials[/B] [I]by Roopa Gulati[/I] [IMG]http://www.bbc.co.uk/food/images/gc_curry_140x90.jpg[/IMG]Ask for a chicken tikka masala or Madras curry in India, and chances are you'll draw a blank response. 'Going for a curry' is hardly a South Asian tradition. With literally thousands of vibrant masalas (spice blends), hundreds of rice dishes, and a wealth of regional classics, there's little need to improvise with new-wave flourishes and embrace an entire cuisine under the catch-all of 'curry'. British-style Indian takeaways may be cheerfully cheap, but the price of using ready-made pastes, as many places do, can mean that authenticity takes a knock in favour of a one-size-fits-all approach to cooking. [B] The real thing[/B] For a taste of the real thing, check out home-style dishes. Most are made with a minimum of fuss, and use very little oil - a world away from average restaurant offerings. Making an Indian meal is often thought of as a culinary challenge, cloaked in an aura of mysterious eastern promise. The truth is, it's actually a simple affair. Most supermarkets stock the main ingredients and once you've grasped the main cooking techniques, you'll soon be making signature curries from scratch. [B] Getting started[/B] [IMG]http://www.bbc.co.uk/food/images/indian_pestle_140x90.jpg[/IMG]There are a few bits of hardware that make preparing Indian food easier and less time-consuming. A sturdy karahi or wok should be top of your wish-list. Because of its narrow base, the cooking oil sits in a small pool at the bottom of the pan, which means you use a lot less fat than you would in a saucepan. If you're not a dab hand with a mortar and pestle, use a coffee grinder for grinding spices. A micro-plane grater makes light work of grating ginger. [B] A beginner's spice box[/B] [IMG]http://www.bbc.co.uk/food/images/ifme_spices140x90.jpg[/IMG]Spices are to India what basic stocks, sauces and dressings are to the West. Whether familiar or exotic, they add warmth, pungency, heat, and subtlety to dishes. Cooks are judged on their skills in blending seeds, powders and pastes. Extravagant chefs may juggle a dozen or more spices in one dish, but most home cooks do a fine job with around six mainstays, although you may want to keep other spices handy for adding extra flavour dimensions to particular dishes. [B]Essentials[/B] [LIST] [*]Cardamom pods, small [*]Chilli powder [*]Cumin seeds [*]Garam masala [*]Mustard seeds [*]Turmeric powder [/LIST] [B]Handy spices[/B] [LIST] [*]Black peppercorns [*]Cinnamon or cassia sticks [*]Cloves [*]Coriander seeds [*]Fennel seeds [*]Fenugreek seeds [*]Nigella seeds [*]Nutmeg and mace [*]Dried red chillies [/LIST] [B] Buying and storing spices[/B] [IMG]http://www.bbc.co.uk/food/images/indian_cardamom_140x90.jpg[/IMG]Spices are at their best when used within three months of purchase. To ensure maximum freshness, buy whole spices rather than powders, and grind only what you need. Buy spices from an ethnic grocer rather than a supermarket. Prices are surprisingly low and quality is top-notch. Store whole spices in tightly lidded jars or in the freezer. [B] Cooking with spices[/B] Toasting whole spices before grinding them intensifies the flavours. To toast, or dry-fry, heat a griddle over a moderate heat, add the spices, and shake the pan until you catch a warm, nutty aroma - it doesn't take long, about 30 seconds. Similarly, dropping whole spices into a spoon of hot oil also releases essential oils. And, if you like the sharpness of chillies, but can't take fiery heat, remove the seeds and white pith before use. [B] Key ingredients[/B] Every region has its favourite ingredients. South Indian cooking celebrates the versatility of rice, coconut and curry leaves. These three ingredients pop up in various tasteful guises in almost every meal. Dishes from this part of India tend to be made with wettish spice pastes, moistened with water, while north Indian dishes are more often based on dry spice additions. [IMG]http://www.bbc.co.uk/food/images/indian_420x90.jpg[/IMG] [B] North India[/B] A cook from north India stakes his or her reputation on stacks of flatbreads such as chappatis and parathas. Earthy, creamy lentils, vegetables made with onion-ginger-garlic combinations, and yogurt-based marinades for meaty kebabs are other winners. Vegetarians have their own set of dietary requirements. Many don't cook with onions, garlic and eggs, but their pickles and relishes are packed with flavour and are famed throughout India. [B]West India[/B] Gujarati cooking, from India's west coast, has its own distinctive character. Jaggery is often added to sweeten spicy staples such as chilli-flecked lentils and to add a sweet-sour tang to vegetable preparations. [LIST] [*]Coconut - Used grated or ground, mainly in south Indian dishes. Coconut milk and cream are available in cans and cartons from supermarkets. [*]Coriander leaves - Coriander leaves and seeds have very little similarity in taste. The citrus-like fresh flavour of fresh leaves makes them an invaluable garnish and flavour enhancer. When ground to a paste with mint leaves, it's used as a popular base for fresh relishes. [*]Curry leaves - Aromatic leaves used mainly in south Indian dishes. Available from ethnic grocers. They freeze well. [*]Fresh ginger - Although dried ground ginger is used in a few north Indian dishes, it's more usual to cook with fresh ginger root. When buying, look for unwrinkled roots. [*]Ghee - Used across the Indian subcontinent, ghee is clarified butter, which can be heated to a high temperature without burning. It's often used at special celebrations such as wedding feasts and prayer meetings. Because it's so indulgent, vegetable oil is the preferred cooking medium for everyday meals, and is a healthier option. [*]Gram flour - Chickpea flour, used for bhajis, yoghurt-based curries and sweetmeats. [*]Jaggery - Sweetening agent made from cooked-down sugar cane juice. Muscovado sugar works well as an alternative. [*]Saffron - Dried stigmas of crocus flowers, noted for its deep auburn colour and sweet flavour. Used in biryanis. Soak in water before use. [*]Tamarind - A tart fruit used as a souring agent. Available in pods, blocks, or as a concentrate. [*]Yoghurt - A cooling contrast to spicy dishes, and a palate cleanser. [/LIST] [B] Expert advice[/B] [IMG]http://www.bbc.co.uk/food/images/indian_chilli_140x90.jpg[/IMG]Follow a few simple pointers, and you'll find that making an authentic Indian meal is rewarding, and much less of a grind than you originally thought. Simple steps, such as making sure pastes are really smooth, browning onions to a deep russet colour and using freshly ground spices make all the difference between an average meal and a memorable experience. [LIST=1] [*]Flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces. [*]Practise toasting spices. You can't miss the acrid aroma of spices as they catch and burn on a griddle. If this happens, best to dump them and start again. Similarly, if spices are not cooked enough before grinding, you'll miss out on their full-bodied, almost nutty-tasting flavours. [*]When making a paste, grind ingredients such as onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish. [*]For lighter curries, swap the cream for whipped Greek yogurt or crème fraîche. Instead of ghee, use groundnut oil for cooking. [*]If you like a smooth-textured dhal, blend plain-cooked lentils in a liquidiser before returning to the pan. [/LIST] Browned onion paste, added at the end of cooking to thicken and add depth of flavour, is a cook's best pal. To make it, finely slice a couple of onions, lightly salt, and leave on one side for 30 minutes. Rinse and pat dry with kitchen paper. Deep fry in hot oil until russet brown, before draining. Tip into a food processor, moisten with hot water, and process until smooth. Freeze in ice cube trays and use from frozen when making dishes such as kormas. [URL="http://www.bbc.co.uk/food/recipes/mostof_indianessentials.shtml"]BBC - Food - Recipes: Food and ingredients - Indian essentials[/URL] [/QUOTE]
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