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Cumin Translation

Cumin Translation

JALFREZI A colorful spicy sweet and sour dish sautéed India

JALFREZI

A colorful spicy sweet and sour stir-fry Plate

For

Vikram Karve

In the traditional sumptuous buffet lunch after the commitment of my niece Avion Hotel in Mumbai I was pleasantly surprised to see Jalfrezi vegetables on the menu.

My mouth watered as I looked into this tasty dish that includes crisp color tempting array of crunchy vegetables - onions, tomatoes, peppers, carrots, cauliflower, beans, peas, potatoes, green peppers ...

I put a generous helping of Jalfrezi on my tongue, closed my eyes ... the Jalfrezi was exceptional ... fresh vegetables and crisp and distinctive spicy flavor, spicy, sweet and bitter taste coming clearly.

When I was a toddler, Jalfrezi, either version of vegetables and vegetable, was a regular feature on restaurant menus.

It was the attack of Punjabi and Mughlai Foods, the growing popularity of kormas, the Koftas, curry makhanwala "Kadhai" and "butter" and sauces, preponderance of the ubiquitous paneer, which gradually pushed out Jalfrezi most popular menu and now it is a dish only in select restaurants.

The Jalfrezi sauce cooking method is different from traditional Indian Curry Recipes ... in fact, Jalfrezi is an Anglo-Indian dish ... a relic, a culinary gift of the Raj.

Jalfrezi is not a curry or meat sauce, a stir fry dish that has to give color and you should be able to identify the various vegetables (and meat, if any) that is crunchy consistency and flavor lip smacking delicious.

Jalfrezi literally means "hot-cold", but is probably best translated as Stir-fry. " The jalfrezi term entered the English language at the time of British Raj in India. employees colonial houses that Indian cooks use jalfrezi method of cooking to heat the cold roast beef and potatoes. Some say that during the Raj, the British created this method of reheating leftovers on all traces of meat.

Others say Jalfrezi has its roots in the region of Calcutta in India at the time of British Raj. The Governor of credit General for the state of Bengal, Lord Marcus Sandys, who enjoyed spicy foods India by the invention of this dish. In Bengal, 'Jhala "means spicy. Jhala Jal was, and this probably added "Cold" and "jee", which probably became "Zee" - jal ... fry ... zee.

It's easy delicious rumor of a jalfrezi. To put it simply - Jalfrezi is a simple dish ... Indian version of Chinese stir-fried with curry spices made.

Take a variety of vegetables ... onions, tomatoes, peppers, carrots, cauliflower, peas, beans, greens, potatoes, green peppers ... yes, lots green chilies to make it tasty and spicy ... cut the vegetables into small pieces ... onion slice and a few little onions grid.

Remember this recipe a sauce you have to keep stirring vigorously throughout the cooking process.

Heat oil in a pan ... add cumin seeds ... when sputtering add the grated onion and mix ... when translucent stir in the ginger paste, garlic, lemon juice, a good amount of red chilli powder and coriander powder ... stir ... Jalfrezi if you want to be a bit rich can add some creamy pasta - roasted cashews, almonds and dried fruit pulp. Stir the mixture until begins to pull away from sides of pan. Now add all the vegetables, chopped tomatoes, onions and slit green chillies whole, stir constantly until cooked fresh and crisp ... the tomatoes will release adequate moisture, but the vegetables stick to the pan you can add a little water ... not much ... otherwise the plants lose freshness and crisp.

Season with salt, garnish with fresh green cilantro and hot food piping hot rotis, chapatis or soft fresh rolls or pav ...

As I said before, Jalfrezi is not a curry or meat sauce, a stir fry dish should look appetizing color and you should be able to identify the various vegetables (and meat if any) that consistency should be crisp and delicious spicy flavor.

Prefer not to overwhelm my Jalfrezi with too many spices and chiles, but if nice spicy you like it and move on.

You can do this with the meat too, but in deference to the wishes of my favorite vegetarian reader (which says not always give recipes for vegetables), this time I have given Jalfrezi vegetarian version.

Recipe Not impressive in its simplicity ...?

Try ... Jalfrezi taste to your heart's content ... you'll love ...

Happy Eating.

Vikram Karve

Copyright © 2010 Vikram Karve

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

PS - If you liked this recipe I I'm sure you will enjoy reading the appetite for a ride

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