2 years baby food recipe in tamil

• Omega-3 - 0.429 g;
• Omega-6 - 2.12 g;
• Caprylic - 0.047 g;
• Capric - 0.145 g;
• Lauric - 0.266 g;
• Myristic - 0.132 g;
• Palmitic - 1.282 g;
• Stearic - 0.325 g;
• Palmitoleic - 0.054 g;
• Oleic (omega-9) - 4.791 g;
• Gadoleic (omega-9) - 0.164 g;
• Erucovaya (omega-9) - 0.517 g;
• Linoleic - 2. 12 g; nine0020
• Linolenic - 0.429 g.

The main benefit of curry when consumed is the stimulation of taste buds, improvement of appetite and mood. Tasteless food - a high probability of developing depression. Curry speeds up metabolic processes, so when using seasoning, you should not be afraid of the formation of body fat.

Benefits of curry

The use of curry in various dishes improves the general condition of the body.

Useful properties of seasoning

1. Improves liver function. It inhibits the production of substances and genomes that cause hepatocyte malignancy, and accelerates the elimination of toxins and metabolites that are released during the breakdown of drugs.
2. Stops the development of a bacterial infection, destroys intestinal toxins, prevents the development of dysbacteriosis. Improves intestinal metabolism, accelerates the rate of peristalsis, eliminates spasms.
3. Accelerates the regeneration of the skeletal system, stops the development of osteoporosis, arthrosis and arthritis, prevents age-related hardening. nine0020
4. Prevents the occurrence of cardiovascular diseases. The seasoning contains natural vasodilators that reduce tension in the walls of blood vessels, lower blood pressure, stop atherosclerosis, and prevent the development of coronary diseases and heart attacks.
5. Has an analgesic effect in rheumatoid arthritis or inflammation of the joints.
6. Prevents the development of oncological diseases, has a pronounced effect on rectal cancer. nine0020
7. Increases the overall immunity of the body, destroys harmful proteins produced during infectious diseases and intoxication, which destroy the brain. It is these proteins that are the cause of Alzheimer's disease, which causes dementia.

Curry has a particular effect on men of reproductive age. The blood supply in the pelvic area is accelerated, the production of spermatozoa increases and their quality improves. Potency increases, sexual desire increases. For elderly patients, eating curry helps to stop the growth of prostate adenoma. nine0003

Harm and contraindications for eating curry

There are contraindications for eating curry based on the properties of the product. These include:

• The need for an operation in the near future . As part of the spice, substances that slow down blood clotting. It is also undesirable to introduce foods seasoned with spices into the diet, with a tendency to nasal or gingival bleeding, immediately after stopping internal bleeding, during rehabilitation after surgery. nine0020
• Gallstone or urolithiasis . The spice contains components that enhance intestinal metabolism and increase bile secretion. With an increase in bile secretion, contractions of the gallbladder ducts increase, which can provoke the passage of stones.

Do not combine the use of seasoning with drugs that reduce blood clotting, directly or indirectly. This group includes Warfarin, Clopidogrel, Heparin, Aspirin and the like. nine0003

Use curry with caution during pregnancy. Stimulation of peristalsis can provoke uterine tone and cause abortion.

Harmful effects of curry are not pronounced. If you reduce the amount of seasoning in the dish and do not abuse the frequency of use, then adverse health effects can be avoided.

Curry Recipes

Curry is considered a versatile condiment. It is combined with hot dishes, used in the preparation of cheese and introduced into pastries when kneading dough. nine0003

Curry recipes

1. . The proportions of products are designed for half a glass of long rice. Rice is washed, poured with water and boiled until cooked in the usual way. 100 g of mushrooms - champignons, porcini or others that do not require pre-treatment before cooking - cut into plates and fried in oil. 5 minutes before readiness, sweet red pepper, cut into circles, is added to the pan and fried together for 5 minutes. At this stage, add rice, curry powder (2 teaspoons), salt to taste. nine0020
2. Shrimp curry . Melt the butter in a deep saucepan, spread 3 cloves of garlic, cut into thin petals. Seasonings are added: a tablespoon of dry grated ginger root and curry, half a teaspoon of cumin and coriander, a quarter teaspoon of ground black pepper or pepper mixture. Pour in heavy cream (two-thirds of a glass) and boil until the mixture thickens, stirring constantly. The zucchini is cut into small pieces, dipped in a creamy sauce, and when the vegetable softens a little, 500 g of peeled shrimp are added to the pan. Stew everything together for up to 3-4 minutes, season with cilantro, mix and turn off. Let it brew for at least 5 minutes. Rice is boiled separately, you can add a little curry on the tip of a knife. When serving, the shrimp are laid out on a pillow of boiled rice. nine0020
3. Vegetarian curry . 4 medium-sized eggplants are peeled, cut thinly, cut into rings 0.7 cm wide. Potatoes (3 red tubers) are cut into cubes and an onion is cut into half rings. Vegetable oil is poured into a deep frying pan - at least 4-5 tablespoons, if it is not enough to cook the dish, you can add it later. Pour the onion into the heated oil, fry until transparent, add 2 tomatoes, chopped into cubes, then seasonings - 2 teaspoons of curry, chili pepper, fresh cilantro and salt to taste on the tip of a knife. Onion frying is supplemented with chopped potatoes and eggplant, stewed until cooked, adding water or sunflower oil if necessary. In India, curry is served on unleavened flatbread, while Europeans eat it with boiled rice. nine0020
4. Poultry curry . Start by making a broth of turkey wings and legs, as well as basmati rice - this is the best side dish for curry turkey fillet. For 600 g of turkey fillet, you need a glass of basmati. The poultry fillet is cut into even portions, fried in a deep frying pan with chopped onion rings, 2 cloves of garlic and cubes of tomatoes. Pour 2 teaspoons of curry, pour in the broth, so that the turkey fillet covers the finger, and simmer until tender. Salt to taste and add sweet chili sauce. nine0020
5. Chocolate truffles . A large mango fruit is mashed, it is desirable to get at least half a glass. Pour heavy cream (320 ml) into a saucepan, add 1 teaspoon of curry and cool. Combine with mango puree, mix until completely homogeneous. It's better to use a blender. Melt 2.5 bars of dark bitter chocolate in a water bath, and crush half of the bar into small pieces. Melted chocolate is poured into the hot mixture of mango puree with cream, mixed, and then chocolate pieces are poured. Cool the mixture to room temperature and send the chocolate-mango dough to the refrigerator. As soon as it thickens, form truffle balls. Each is rolled in coconut flakes and placed back in the refrigerator. nine0020
6. Cheese biscuits . To prepare the dish, you need a chopper or blender with a large bowl. Put in a bowl half a glass of flour mixed with baking powder (2 tablespoons), a teaspoon of curry, 4 tablespoons of parmesan and cheddar, a tablespoon of Roquefort. Leave a little grated Parmesan. The cheese dough is rolled out into a layer, and then rolled up into a roll, put in the refrigerator, wrapped in cellophane. After an hour, cut the dough into slices, spread on a baking sheet, spread parchment, sprinkle with parmesan. Bake at 180°C until each piece is golden brown. Remove from the pan only when the dish has cooled. nine0020
7. Curry Smoothie . All ingredients are pureed in a blender. For 2 servings, you need: 4 peeled tomatoes, 2 medium-sized carrots and beets, 3 cloves of garlic, 100 g peeled celery stalk. When whipping, add a quarter teaspoon of curry, cumin and turmeric, 2 tablespoons of peeled pumpkin seeds. This drink stimulates weight loss, is used as breakfast or dinner with a diet.

Curry, like other spices, is stored in airtight containers, out of direct sunlight and light. The shelf life is not limited, but you can understand when the spice has lost its beneficial properties. To do this, just rub a handful of powder between your fingers. If you have to sniff to smell the aroma, then curry is not good for eating. You can’t get poisoned, but the use will not improve the taste of the dish, and the beneficial properties have disappeared. If the aroma has disappeared, the spice will have to be thrown away. nine0003

Interestingly, the Indians call curry not only seasoning, but also dishes with a mixture of spices, and even certain plants. British merchants were sure that the leaves of the Murraya tree from the Rut family were a popular Indian spice. In fact, the leaves of this tree are not included in the curry, but are used separately, and only fresh. In the Tamil dialect, curry means sauce.

Curry has been consumed since 4000 BC. Archaeologists have found in the cultural layer on the territory of India the remains of seasoning on the walls of clay shards of ancient dishes. Then the composition of the spice included 3 main ingredients: turmeric, garlic and ginger. In an English cookbook that dates back to 1300 AD, curry has already been mentioned in recipes. nine0003

In one of the states of India, Madras, curry is prepared according to its own recipe. The composition of the spice includes chili pepper, turmeric, coriander, garlic, cumin, salt, fenugreek, cinnamon and mustard. This seasoning is used to make sauces. The calorie content of such a mixture is different from the classic one.

For Indians, curry is an opportunity to improve the taste of rice. It is no secret that among the lower classes (castes) the only product of the daily menu is rice. In order to replenish the body with useful substances, several grams (grains) of expensive seasonings were mixed, from which curry was made. nine0003

The traditional Indian spice is now widely produced in Europe and the USA. When compiling a mixture, from 7 to 24 ingredients are used. In the United States, Murraya Koenig leaves and turmeric root powder are an essential component of the spice. The spice, made in America, has a rich yellow color.

A condiment made in Eastern Europe with a coarser taste due to the high amount of peppers. Used more in the culinary industry, for the manufacture of marinades. But in the composition of spices from Western Europe, turmeric predominates. The taste is softer, the color is pale yellow. nine0003

In Southeast and South Asia, at least 20 herbs are added to the curry, the bouquet cannot be predicted. Seasoning in these countries is chosen according to taste and color, if they want to make the presentation brighter.

• Sharpness and taste - softness or burning, intensity of aromas;
• Color - dark or light shades;
• Area of ​​application - hot dishes, additions to salads and drinks, rice.

Watch video about curry:

Experienced chefs have their own secrets of curry, add additional ingredients to the finished seasoning or mix the ingredients yourself. But still, Indian seasoning is most in demand on the market. If you get acquainted with the recipe of the dish, then we are talking about the classic Indian curry spice! nine0003

Curry is a spicy-sweet condiment with Asian roots. It goes well with vegetables, rice and all types of meat. The turmeric contained in the aromatic mixture gives the dish a reddish tint, while the composition of peppers, coriander and other spices adds new, surprisingly mild flavors to it.

In India, the mixture has long been prepared just before consumption from fresh ingredients. All components were ground in special mills to a powder state. Europeans could not always find the necessary raw materials, so they preferred to buy ready-made seasoning. nine0003

Seasoning ingredients

Each European country has its own traditional recipes for creating aromatic compositions. Not only proportions differ, but also components, however, turmeric and red pepper are mandatory ingredients. The composition of the classic curry seasoning is a mixture of popular spices and rare spices: ground turmeric, coriander, several types of pepper, ginger, cinnamon, cumin, fenugreek and salt.

There are variants with cardamom, nutmeg, cloves, mustard, fennel. Some manufacturers add monosodium glutamate to the mixture. There are compositions with exotic ingredients: powdered mango, asafoetida, legumes, azhgon, legumes. nine0003

Medicinal properties of curry ingredients

The seasoning combines plants with strong healing properties:

1. Turmeric. The spice contains vitamin B6 and C, manganese, phosphorus, iron, copper, magnesium, zinc, potassium. The dye curcumin, which is present in the root of the plant and gives the spice a yellow tint, fights inflammation, cancerous tumors that form on the skin, in the mammary gland and the gastrointestinal tract. It is recommended to use it for diabetes, Alzheimer's disease, high blood pressure. Turmeric is added to milk with honey and taken for colds, to lower cholesterol and improve digestion; nine0020
2. Coriander. The second name of the spice is cilantro. The leaves of the plant contain B vitamins, rutin and carotene. Fresh fruits have a specific smell, so in cooking they are used only in dried form. Greens are added to soups and salads, and seasoning is added to meat and fish. Cilantro is used in the food industry for making cheese and sausages. In folk medicine, coriander is used for cystitis, ulcers, allergies, arthritis and diabetes;
3. Curry seasoning may include various types of pepper (from the most common black pepper to lemon pepper with sour and hot notes). Without it, it is impossible to imagine the taste of the sauce, prepare marinades and side dishes from vegetables; pepper is found in recipes for flour products, drinks and desserts; nine0020
4. Ginger. The root is used to treat colds, improves the functioning of the stomach and intestines, cleanses the body of toxins and helps to get rid of extra pounds;
5. Cinnamon. The dried bark is a powerful antidepressant. The spice enhances brain activity, lowers sugar levels, fills with energy.

Curry in folk medicine: benefits and harms

The composition of the seasoning corresponds to the principles of Ayurveda. The use of spices has a beneficial effect on all processes occurring in the body. nine0587 It is known for its analgesic, antifungal and antimicrobial effects. Curry helps improve memory, slows down the development of infections and the growth of malignant tumors. The spice helps to get rid of acne and psoriasis. It also helps to lose weight, improve metabolism and slow down the aging process.

Curry, like other spices, should be consumed in moderation. Contraindications to the use of spices for medicinal purposes are allergies and stomach diseases. It is not recommended to use it for people who have problems with blood clotting, as well as while taking anticoagulants and aspirin. nine0003

Cooking curry

All women living in India are familiar with the secrets of curry making. They grind the ingredients with a pestle and mortar or using a heavy stone. There are no strict proportions of the components - all the spices are added in handfuls by eye. That is why every time the composition of spices acquires new shades of taste.

Curry is used for cooking vegetable, meat and fish dishes, added to pilaf, soups, salads and pasta.
The amount of seasoning is determined by taste preferences. The optimal ratio is a tablespoon of spice per kilogram of the finished product. nine0003

Cooking with curry powder has its own characteristics:

• before adding seasoning to food, it should be mixed with water so that the final product is fully saturated with aroma;
• curry dishes are recommended to be cooked on low heat;
• seasoning brings out the taste better in combination with onion or garlic;
• savory spice notes allow you to cook delicious dishes without the use of salt.

Curry method nine0011

The classic version of the spice mixture includes three ingredients: turmeric (a quarter of the mass), coriander (about forty percent), pepper (no more than eight percent of the total mass).
South Asian curry has the most ingredients. The blend includes four main ingredients (turmeric, cayenne pepper, coriander and curry leaves or fenugreek) and sixteen to twenty additional ingredients, including ginger root, cloves, cumin, basil, mint, garlic, Jamaican allspice and many others. nine0003

Rules for the selection and storage of seasonings

The curry aroma is perfectly preserved in a sealed container. On average, the shelf life of self-made spices is 60 days, and purchased in a store or on the market - 12 months.
The main criteria for choosing a quality product are color and aroma. Seasoning should have a bright shade. When rubbing a pinch of curry with your fingers, the aroma of the spice intensifies.

Classic Sauce

Curry sauce is used to give dishes new flavors. It consists of a liquid base, which can be meat broth or tomato paste; salt, flour and dry spices. Vinegar is sometimes added to give it a spicy taste, but this ingredient causes the curry to lose its flavor. nine0587 Making a classic sauce is very easy. This will require: one medium-sized onion, two large sweet apples, half a tablespoon of vegetable oil, a tablespoon of spices, one hundred milliliters of water and the same amount of cream.

Cooking

Peeled onions must be chopped and fried in oil over medium heat. Apples should be removed from the core and peel, cut into small pieces and placed on fire with onions for two minutes. Put seasoning into the resulting mass, mix everything, and then pour water and put on fire for fifteen minutes. Add water if needed to keep the apples and onions from burning. Then the mixture should be crushed until a homogeneous mass is obtained, pour in the cream and put on the stove. When the sauce boils, reduce the heat a little and, stirring, simmer for another five minutes. nine0003

Curry seasoning gives you the opportunity to experiment with ingredients and proportions, giving your favorite dishes new flavors. Experiment and surprise your loved ones with culinary masterpieces!

The fame of spicy lovers has long been fixed for the inhabitants of India. And this is true - not every European stomach can withstand the test of national Indian cuisine. Curry is especially famous - a spicy sauce made from local spices, which in India is flavored with everything - vegetables, beans, meat, fish, and rice. It is all the more interesting that, according to a recent survey in England, the majority named curry as the national English dish. Probably because the British call curry all dishes seasoned with spicy sauces. nine0003

Curry is believed to be of Tamil origin and simply means "sauce". But, strictly speaking, the word "curry" has several meanings. These include sauce, dishes prepared using a mixture of spicy and hot spices, and leaves of the neem tree (Murraya koenigii). The British believed that it was because these leaves were added to the sauce (“cari-patta” in the local language) that it was called “curry”. But in fact, the leaves of the neem tree are not at all an obligatory component of curry sauce. And there is no standard curry recipe in the world. With the light hand of the British, curry sauce has long gained popularity all over the world, but everywhere it is prepared in different ways. nine0003

What curries are made of

Of course, a curry made in England is very different from a curry made by a housewife in Andhra Pradesh, India. It is in the southern provinces of India that the hottest pepper in the world is put into curry - a variety of chili pepper Naga Jolokia, ghost pepper. Compared to this pepper, Mexican Tabasco is a childish caramel. Those who are not ready for such radical decisions have the opportunity to buy seasoning to their liking, since thousands of types of curry are produced today. nine0003

A real curry contains about 30-40 or even more ingredients - spices and herbs. Store-bought curry most often looks like a uniform golden yellow powder, although it is a mixture of a dozen or two ground spices. The yellow color of curry is due to turmeric, or Indian saffron. The more turmeric, the richer the color of the curry. Turmeric has little to no effect on the taste of curry. They also produce curry paste, which can be not only yellow, but also red and green. Red curry has more cayenne pepper, while green curry, popular in Thailand, has more green pepper. Curry also contains cumin, cardamom, fennel, cloves, shambhala (or simply fenugreek), ginger, coriander, black and white peppers, chili peppers, garlic and other spices. nine0003

How to make your own curry

Store-bought sauces, dry mixes and curry pastes for the undemanding and the lazy. Just add a few teaspoons of curry powder or paste to the main dish and you're done. But the Indians, Thais, residents of Bangladesh and Sri Lanka make curry immediately before cooking, from the freshest ingredients, by hand, and it turns out simply divine. First, all the ingredients for the curry are fried in a dry frying pan, over low heat, until soft brown, and then ground in a mortar. Of course, the mortar and pestle is for true purists. Everyone else can use a regular coffee grinder - the curry powder will turn out fine and uniform. Cooked curry should be used immediately, and if stored, then only in a glass or porcelain dish with a lid, and no longer than 3-6 months. nine0003

To make a spicy Madras curry, you will need 3 small dried chili peppers, a tablespoon each of turmeric and coriander seeds, two teaspoons each of cumin and fenugreek seeds, a teaspoon of mustard seeds, a couple of garlic cloves, 3 cloves (spices, and not flowers!), 2 teaspoons of salt and a small piece of cinnamon.

A milder curry is obtained by using a mixture of a tablespoon of turmeric, two tablespoons of ground cumin seeds, the same amount of ground coriander, and to this add half a teaspoon of ground ginger, red pepper and mustard seeds. nine0003

Despite a rather modest set of ingredients, homemade curry mix will always be more flavorful and better quality than store-bought. After all, it is not known how long and how well store-bought curry powders and pastes were stored. But if you have no time to bother with cooking curry, buy curry in metal jars or dark glass bottles, as essential oils of spices quickly decompose in transparent containers under the influence of ultraviolet light, and curry loses its taste.

Curry benefits and harms

It is believed that curry is a terribly healthy thing. In turmeric, scientists have found curcumin - a miracle substance that saves from cancer and senile dementia. Cumin, as it turned out, strengthens the immune system, has anti-inflammatory, diuretic and bactericidal properties. Cardamom seeds improve digestion, calm the nerves, and are good for asthma. Cloves smell great and are also anti-inflammatory, while fennel seeds are a real storehouse of vitamin C, potassium and folic acid. Fenugreek helps the body fight sclerosis, and is also a fairly strong aphrodisiac. One might be skeptical about listing the benefits of curry, but it is interesting to note that in areas where curry is consumed almost daily, the incidence of Alzheimer's disease among people over 60 is only 5%. nine0003

Against this background, the harm from eating curry looks rather pale. Apart from stomach damage from too hot sauce and allergic reactions to some components, there is no particular harm from curry.

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