whole milk
Senior Cook
I got an amazing Indian cookbook for my birthday and I've been trying everything -- I even ordered all the spices to do it. These recipes represent the whole of India and most of the curry recipes use copious amounts of vegetable oil; for example, the Sambar curry I made this evening uses 1.5 cups of vegetable oil. I can't bring myself to use that much and at most I'll use 1/3 of a cup. The oil is always flavored by cooking said spices in it BEFORE adding anything else, and so here's my question:
Do you think that using less oil extracts less flavor from the spices?
I'm asking because the dish I used tonight had a lot of Hing, a very odorous spice, but I couldn't detect it in the curry.
BTW, if anyone can recommend a good site that deal with Indian cooking, I'd appreciate it.
Do you think that using less oil extracts less flavor from the spices?
I'm asking because the dish I used tonight had a lot of Hing, a very odorous spice, but I couldn't detect it in the curry.
BTW, if anyone can recommend a good site that deal with Indian cooking, I'd appreciate it.