Enchanting Indian Nite @Dix (12 May)

WELCOME 2 INDIA in SINGAPORE DIx Rd

Indian Food
Indian food in Singapore is characterized by its complex use of spices, which is used to make its staple curries. Generally, Indian food is not as hot and spicy as thought by most people. It can even be thought of as delicate in flavoring. The best place to try Indian cuisine is in Little India. There are several northern and southern Indian eateries there. Indian food can also be found at hawker centers and food courts .

Different Types of Indian Food

Achar - Indian pickle of mixed vegetables. Now also served by Chinese and Malays with their traditional food.
Nasi biryani - Popular Indian muslim dish of saffron rice and meat. It is sold by both Indians and Malays, and is essential at Malay weddings.
Curry - The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay 'traditional' cuisine.

Fish head curry - Iconic Singapore dish, invented by Indians (specifically one Mr.Gomez) for the Chinese palate which values textures. Not found in India.
Indian Rojak - Salad of deep fried battered potatoes, eggs, seafood, tofu and other items. Served with a hot and sweet chilli sauce. The dish does not exist in India and is unique to Singapore and its region.
Roti Prata with chicken curry. Teh tarik - Literally 'pulled tea', named after its preparation technique. Compared to the cappuccino because of its frothy top.
Indian Mee goreng - Chinese yellow noodles, prepared 'Indian style' and fried with spices, minced meat, green peas and potatoes.[6]
Murtabak - A hearty pan-fried pastry stuffed chicken, mutton and sardines.
Roti john - A split, panfried baguette topped with egg, minced mutton and onions, and served with ketchup.[7]
Roti Prata - 'Singapore's answer to the croissant'. A popular supper. Latest variations include durian and cheese prata.

Indian Curry Puff the rectagular one- nice!!

Ha ha! Just jot to memory about a CG eating outing years back at Sembawang for Satay, we had an Indian Bro with us and we talked about Indian crusine- to our surprised he said he had never heard of Indian Mutton Soup!! No such dish in India :)

How to Make Chai Tea

Ingredients

• 2 teaspoons fresh ginger root; grated
• 1 whole star anise; broken up
• 1 teaspoon orange peel; grated
• 4 pieces cinnamon bark (canela); 1 1/2 inch
• 1 teaspoon cardamom seeds
• 10 whole cloves
• 5 whole peppercorns
• 5 cups water
• 1/4 cup black tea leaves; (like Assam or Darjeeling)
• 1 teaspoon vanilla
• 1/4 cup honey
• 3 cups milk

Steps

1. Bundle up the first seven ingredients in a length of cheese cloth and tie it together with a string. This is called a bouquet garni (pronounced "boo-KAY gar-NEE").
2. Place the bouquet garni in a pot of water. The string should be tied to the handle for easy removal later on.
3. Bring the water to a very low boil, then reduce the heat and simmer. Boiling water may extract too much bitterness from the tea leaves.
4. Add tea leaves and continue simmering for 15 minutes.
5. Remove the bouquet garni.
6. Strain the remaining liquid through a sieve to remove tea leaves.
7. Add honey, vanilla, and milk.
8. Serve. Pour the mixture over crushed ice if you're serving it cold. This makes eight servings.

Tips

• Tea leaves can release too much bitterness if exposed to hot water for too long. The general rule of thumb when making an "infusion" such as this is that the longer the ingredients remain in the liquid, the stronger their flavor will be. Experiment with a variety of leaves and time durations to see what works best for you.
• Remember that Chai Tea is an infinitely adaptable recipe. You may consider removing or changing the quantities of any of the ingredients, to your taste. For example, instead of honey, regular sugar or brown sugar could be used. Nutmeg is a common addition (best freshly grated), and you may wish to try licorice, saffron, chocolate or cocoa.
• Feel free to experiment with other techniques such as using green or white tea instead of black tea leaves. Other variations could use soy milk instead of skim milk. Or you could use a different sweetener than honey, such as rice syrup or maple syrup.
• If you don't have cheesecloth or find it messy to deal with, you can purchase empty paper tea bags from a tea shop. Fill it with your spices (and another with tea leaves if you wish), close it with an inexpensive bag clip, then discard it when done. You can also get cloth bags made of unbleached muslin that are reusable. They close with a drawstring. Alternatively you can rely on the straining process to remove much of the solids but finely grated spices will pass through. Chinese Herbal bags work too!
• The proper name for the drink known as "chai" or "chai tea" is "masala chai." The word "chai" is Urdu, Hindi, and Russian for "tea", while "masala" is Hindi for "spice". If you say you are making "chai" that would mean that you are making plain tea. Thus both words are necessary.
• The word "chai" actually has roots in Chinese. Cha, pronounced like "chai" without an i is the word for tea in many areas of China.
• Kenya is one of a number of countries that use the word chai, and when they say it they generally refer to a hot tea drink flavored with "tea masala" and with milk added. Sometimes the maker adds sugar, but often this is left to the individual; Kenyans tend to use a lot of sugar. I once saw it prepared while I lived in Kenya, and the tea bags, water, and milk were all heated together, with the tea masala added just before serving. The tea masala is marketed in a bottle like many other spices, and can be found at many Asian grocery stores in the U.S.
• There are four kinds of cinnamon: China Cassia, Vietnamese Cassia, Korintje Cassia and Ceylon Cinnamon. Ceylon is twice as expensive and well worth it. Try all four or a combination.
• Some chai tea recipes call for a longer boiling time, such as one hour. In this instance, some ingredients, such as ginger, can be chopped into larger chunks. The tea may be added last (separately), and allowed to infuse after the concoction has stopped boiling. Some chai tea variations may also call for mint leaves, and exclude other ingredients, such as vanilla. Delicate ingredients such as mint leaves should be added during the end of the boil, or merely allowed to infuse after the boil has ended.

How to cook a Chicken Curry in 10 Minutes-> Visit:-

http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes?utm_source=Greenback&utm_medium=CPC&utm_campaign=Food%26Drink

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Let's have a Super Enchanted Nite.

Contact Tracy (90294348 / asap316@yahoo.com) to place reservations on the dish that U would like to contribute!

First come first serve, so what are u waiting for come and reserve a dish space")

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Christina-> Naan of different flavours and maybe butter chicken also

Klara-> Indian Chicken Curry

Linda-> Briyani Rice

Rachel->Prata

Justin-> Tandoori Chicken

Tays-> Indian Tibits

Papadum??

Chappati-> ??

Putu Mayam (Spring Hoppers)-> ??

Mee Goreng-> ??

Maggi Mee Goreng-> ??

Murtabak-> ??

Indian Curry Puff -> ??

Indian Rojak-> ??

Chendol-> ??

Teh Tarik/ Teh CIno-> ??

Teh Halia/ Chai Tea->??

Milo Dinasour-> ??

Lazzi (Indian yogurt drink)-> ??