Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do the sauces in east Indian food get so thick?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do the sauces in east Indian food get so thick?),it will help you,my kids.
I LOVE to eat east Indian food, but I can't seem to replicate the sauces from the restaurants at home. Any advice? Thanks!
Answer:
North Indian sauces are generally a onion (alot!), ginger, garlic & tomato base. These are fried in ghee (or butter or oil) with all the spices until beautifully carmelized. This is then pureed until smooth by blender or immersion blender. At this point, whatever veggies/paneer or chicken are added until cooked. To finish the dish,cream or yogurt maybe added. This is how the restaurants get those wonderfully thick sauces that are smooth. Other thickeners that may be used are nuts (almond or cashew pastes) or even sesame seed pastes.
For South Indian food, usually coconut & coconut milk are added for flavor & thickening of sauces. Also, yogurt may be added in some dishes.
Remember, if your sauces are on the thinner side, just reduce the amount by boiling on high (no lid). This will
evaporate the liquid & leave a concentrated flavor.
Indian food does not use cornstarch nor arrowroot.
starch
LOADS of coconut milk/oil.
Most likely corn starch
Desi chef had the perfect answer. For my dishes they are all thickened with yogurt and usually onions that are pureed with tomatos and so on. I also make a paste using ginger, galic and water blended together. If making a southern disk use coconut milk. But 2 things, let the coconut milk boil for several min before adding. This sweetens the milk. And second, let the milk sit before adding, cool then add. I have found the consistency is better. Also let your curries sit for awhile before reheating to serve this also thickens the paste or curry. One key thing you need is to make a homemade batch of garam masala!!! This will bring your dishes up to the standard you taste in the resturants. I have added 2 sites I use for my dishes and the recipe for the garam masala. Just give it time. I tried 3 times before I got it just right. Good luck!
Try thickening your sauce with a slurry of Besan (chickpea flour) and water.
I agree with Desi Chef's answer. Indian cuisine does not use starch or flour as thickening agents.
You can use any of the methods as
1) use mashed potato in the gravy.. thickens it and is delicious.
2) use grated cottage cheese for thickening in case of North Indian or Western Dishes ( Like Chicken tikka masala or Vegetable Jalfrezi
3) Mix Milk in a bit of Chickpea flour / cornflour / powdered rice / Unsweetened Milk Powder / Maida ( Flour ) ( only if nothing else and in very little quantity)
4) Use Khoya or Mawa ( a kind of dried milk made by evaporating milk to a degree that it actually thickens)
5) For thickening a runny leftover curry or dal, add breadcrumbs( soaked and with the water squeezed out) to thicken to a Dough like consistency with a part of Mashed Potato.. Makes great Patties / Cutlets!
6) Just add a bit of grated coconut or coconut milk or else add some chopped up tomatoes to a bit of oil and after they are cooked, add the gravy.
7) You can also use thick pastes made from Nuts like cashew / skinned almonds / sesame seeds etc
Hope it helps
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do the sauces in east Indian food get so thick?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do the sauces in east Indian food get so thick?),it will help you,my kids.
I LOVE to eat east Indian food, but I can't seem to replicate the sauces from the restaurants at home. Any advice? Thanks!
Answer:
North Indian sauces are generally a onion (alot!), ginger, garlic & tomato base. These are fried in ghee (or butter or oil) with all the spices until beautifully carmelized. This is then pureed until smooth by blender or immersion blender. At this point, whatever veggies/paneer or chicken are added until cooked. To finish the dish,cream or yogurt maybe added. This is how the restaurants get those wonderfully thick sauces that are smooth. Other thickeners that may be used are nuts (almond or cashew pastes) or even sesame seed pastes.
For South Indian food, usually coconut & coconut milk are added for flavor & thickening of sauces. Also, yogurt may be added in some dishes.
Remember, if your sauces are on the thinner side, just reduce the amount by boiling on high (no lid). This will
evaporate the liquid & leave a concentrated flavor.
Indian food does not use cornstarch nor arrowroot.
starch
LOADS of coconut milk/oil.
Most likely corn starch
Desi chef had the perfect answer. For my dishes they are all thickened with yogurt and usually onions that are pureed with tomatos and so on. I also make a paste using ginger, galic and water blended together. If making a southern disk use coconut milk. But 2 things, let the coconut milk boil for several min before adding. This sweetens the milk. And second, let the milk sit before adding, cool then add. I have found the consistency is better. Also let your curries sit for awhile before reheating to serve this also thickens the paste or curry. One key thing you need is to make a homemade batch of garam masala!!! This will bring your dishes up to the standard you taste in the resturants. I have added 2 sites I use for my dishes and the recipe for the garam masala. Just give it time. I tried 3 times before I got it just right. Good luck!
Try thickening your sauce with a slurry of Besan (chickpea flour) and water.
I agree with Desi Chef's answer. Indian cuisine does not use starch or flour as thickening agents.
You can use any of the methods as
1) use mashed potato in the gravy.. thickens it and is delicious.
2) use grated cottage cheese for thickening in case of North Indian or Western Dishes ( Like Chicken tikka masala or Vegetable Jalfrezi
3) Mix Milk in a bit of Chickpea flour / cornflour / powdered rice / Unsweetened Milk Powder / Maida ( Flour ) ( only if nothing else and in very little quantity)
4) Use Khoya or Mawa ( a kind of dried milk made by evaporating milk to a degree that it actually thickens)
5) For thickening a runny leftover curry or dal, add breadcrumbs( soaked and with the water squeezed out) to thicken to a Dough like consistency with a part of Mashed Potato.. Makes great Patties / Cutlets!
6) Just add a bit of grated coconut or coconut milk or else add some chopped up tomatoes to a bit of oil and after they are cooked, add the gravy.
7) You can also use thick pastes made from Nuts like cashew / skinned almonds / sesame seeds etc
Hope it helps
correctness,It's Non-profit and only for informational purposes.
- are dogs, cats and monkeys are edible? have you tried it? what did it taste like
- restoran mana di new york yang menjual masakan padang?
- What is the best store bought seasoning for fried rice?
- Looking for CAT recipes?
- How to make "ansaphansa chi bhaji" ?i guess its a saraswat cuisine (de
- My hubby is african and eats chickens feet wot is the worst you have ever eaten?
- Tell me more about Greek Food. I tried it, loved it, and I want to know more!!!?
- Japanese breakfast?
Related Question about Food and Health
- How do the Chinese make there curry sauce and chips (french fries) taste so good
- How do they fry ice cream?
- How do they get letters on food? and how would you make it at home?
- How do they make CENTURY EGGS? Are they really a hundred-year-old?
- How do they make the flame on a Teppanyaki grill (ie Benihana style grill)?
- How do they place the M & M on peanut M & M's?
- How do u cook african red stew?
- How do u make arabic food the on with the beans and hommmous and tabbouli?