Slow Cooker Recipe! Indian Food In Your Kitchen

June 23, 2011 at 9:39 am , by

TV journalist turned cook, Anupy Singla, takes the hesitation out of Indian cooking and introduces the flavors of her culture into (our favorite) the slow cooker! How easy is that? We asked the India native to share with us her top 5 myths about Indian cooking and a great traditional slow cooker recipe that will have you on your way towards a passion for her native cuisine.

Myth #1: All Indian food is too hot-spicy. Heat, which you get from cayenne or fresh, chile peppers is different than flavor. Traditional Indian spices like garam masala, cumin seed, and ground coriander add depth and flavor (not heat!) to your dish. If you don’t like a lot of heat, just leave out the chiles
Myth #2: You need dozens of unfamiliar spices. There are many spices used in Indian cooking but to get started you really only need about seven essentials: cumin and mustard seeds, ground coriander, garam masala (a traditional mix of spices you purchase as one), turmeric, cayenne, and salt. We’ll bet you already have most of these in the cupboard.
Myth #3Indian food is oily and laden with cream. This is the type of food that some restaurants have become accustomed to serving. Indian food served in most households is anything but heavy and unhealthy. Most dishes eaten day-to-day are made with little to no oil and usually without cream.
Myth #4: Naan is a bread always eaten with Indian food. Only in restaurants. Remember, naan (a leavened bread made of white flour) is traditionally made in a tandoori oven – not something most Indian homes have. In a traditional home, Indians make roti – a much healthier whole wheat alternative that is cooked on the stovetop and is essentially flour and water.
Myth #5: Good Indian food can’t be made in a slow cooker. The very idea of slow heat used to cook meats, lentils and beans to perfection is a style of Indian cooking that is over two centuries old and referred to as ‘Dum Pukht’ or Slow Oven cooking. Food and spices were put in heavy pots sealed shut with a wet dough. They were cooked over a very low flame and the ingredients were given hours to meld together, while the spices infused the dish — essentially the equivalent of the modern day slow cooker!

Try Anupy’s recipe for Traditional Chicken Curry!

Read more