The Way We Eat
Hi Suneeta,
The Pepper Chicken was “heaven” as Lonnie put it. We couldn't believe how delicious it was with what seemed like so few ingredients. We can't wait to try more of your recipes. I'm waiting for the catalog from Penzey's and I'm also checking out local stores for various spices.
We'll let you know how our journey into Indian cooking progresses.
–Lori & Lonnie
Rice is a staple in the Indian diet and there are innumerable varieties of rice grown in India. Flaked rice and its' counterpart, puffed rice, are also popular in many areas. Flaked rice is dehydrated cooked rice and is reconstituted by moistening briefly when used in savory dishes, deep-frying as in the popular 'chevda' which is the equivalent of potato sticks and such snacks, or by simmering gently for a few minutes in sweetened milk, for dessert. Flaked rice is labeled thick or thin. I prefer the thick variety as it holds up better in most recipes.
Puffed rice (mumra) is the base ingredient of the hugely popular signature street food of Bombay (Mumbai), 'bhel puri', and is also a mainstay of Bengali snack foods where it is known as' muri'. Indian puffed rice does not resemble rice krispies in any way.
South India, which grows more than 30 varieties of rice, uses it in the most innovative ways. As rice flour in flatbreads, to make steamed dumplings and as a coating for fried foods, much like the west uses bread crumbs. Rice and lentils soaked overnight and blended to make a thick batter which is left to ferment, make the signature crepe-like griddle bread, 'dosa' and steamed rice cakes, 'idlis' which are the trademark of South Indian cuisine.
Throughout India, rice plays an important role in religious ceremonies and is particularly symbolic in wedding ceremonies. It signifies a life of plenty and is a powerful symbol of fertility in some parts.
Last Edition of "The Way We Eat".
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