2024.2.20
Thanks to Mukul Kumar and his wife for the special non-spicy Indian food
1. Peel the skin off the chicken (Indians do not eat chicken skin)
2. Chop the chili/ginger/garlic and use a bowl (or blender) to pound out the aroma.
3. Add item 2 with salt, olive oil, an egg and chicken and mix evenly
4. Add a little more oil to the pot and heat it up, then add item 3, do not add any water at all, and stir-fry several times.
It’s really not spicy, and has been praised by relatives and friends who like stronger flavors. They say it tastes better than Taiwanese salt crispy chicken or American fast food restaurant fried chicken.
感謝 Mukul Kumar and his wife 特別做的不辣印度料理
1.將雞去皮(印度不吃雞皮)
2.將辣椒/薑/大蒜切碎後,用缽(或調理機)搗出香氣
3.將第2項加上鹽、橄欖油、一個蛋與雞肉混合均勻
4.鍋子再放一點油加熱,倒入第3項,完全不加水,翻炒多次
真的不辣,喜歡口味重一點的親友稱讚比台灣鹽酥雞或美國速食店炸雞更好吃
Onions, ginger, and garlic are used almost every day in Taiwan. They can only be chopped with a knife or smashed with the back of a knife. Thank you to the foreign students who came to our house to demonstrate. Even the foreign students from Nepal also use a bowl to pound the spices to get the aroma. The bowl has been left unused in the cabinet for a long time. I saw the foreign students Using this method, I added a new habit. I finally took the bowl to the kitchen and decided to make good use of it.
However, I am a lazy person and cannot learn how to stir-fry in the kitchen, so I made it again by steaming it. Although it was not as fragrant as the Mukul couple's. When I steamed the chicken, I didn't need to stir-fry it, so my hands were free, and I could cook vegetables and clean the kitchen at the same time. Quickly complete breakfast and lunch lunch
The meat or onions and other vegetables are indeed more fragrant when charred, and there will be a Menard reaction.
Menard browning is almost impossible in boiled dishes.
I used steamed chicken instead of fried and boiled chicken, and only used half the amount of salt and oil. The money saved can be used as a fund to buy a house.
在台灣蔥薑蒜幾乎天天用,只有用刀切或刀背拍碎,感謝外籍生來我家示範,包括尼泊爾外籍生也用缽先將香料搗出香氣,缽擺在櫃子裡閒置很久,看到外籍生這樣用,我增加一個新習慣,終於把缽拿到廚房來,決定好好的運用它
然而我是懶人,廚房翻炒學不來,自己用蒸的方法再做一次,雖然無法像Mukul 夫婦做的香噴噴,蒸雞時因為不用翻炒,手有空閒,同時煮青菜,打掃廚房,快速完成早餐和中午便當
肉或洋蔥等蔬菜炒焦確實比較香,會有梅納反應,水煮料理則幾乎不可能發生梅納褐變
用蒸的取代炒煮雞肉,鹽和油只用一半的份量,省下來的錢可以當買房子基金
Mukul said that in India white radish is peeled and eaten raw. Traditional Chinese health care believes that if the lungs are not good, eat less spicy food! Eat less cold food. I am very curious. How does India achieve body balance when it eats so many spicy spices? The next day I went to the library to borrow some Indian health books to read at home.
Mukul 說在印度白蘿蔔是削皮生吃,傳統中國養生認為肺不好少吃辣！少吃寒性食材,很好奇,印度吃那麼多辣的香料,是如何取得身體平衡?隔天我去圖書館借一些印度養生的書回家讀
I am very grateful that there are many traditional health knowledge in India, such as yoga forward bends, which helped me improve my poor Qi and blood in my head. Ayurvedic law mentions that eating food suitable for the body can improve the body's energy.
非常感謝印度有許多傳統健康知識,例如瑜珈前彎式,幫助頭部氣血不良的我有所改善,阿育吠陀法則提到吃適合體質的食物可以改善身體的能量
Mukul made spiced milk tea from Indian tea leaves (not the Alishan black tea leaves that were given to me by my friend on the table), milk, spices such as cardamom and cloves, and sugar (without the bitter taste of spices). The real ingredients are very fragrant.
Unlike Taiwanese milk tea, which is 300~700cc, a cup of Indian milk tea is about 30 ml. Mukul said that they drink milk tea after breakfast and dinner. If there are desserts such as sesame candy, you have to wait until the milk tea is completely finished before eating.
Please note that unlike Taiwan, don’t drink while eating. Drinking spiced milk tea in small amounts or hot drinks can have health-preserving therapeutic effects.
Mukul stir-fry vegetables or chicken without adding any water.There is no Taiwanese soup made with a lot of water. India's ancient medical knowledge of Ayurveda believes that everything in the universe is composed of fire (Tejas), water (Apa), earth (Prithvi), space (Akash), and wind (Vayu). Formed, while gastric acid belongs to fire. If you drink any beverage containing water, including milk tea, during a meal, or 30 minutes before or after a meal, it will dilute or extinguish the "fire" of gastric acid, which will affect digestion and health.
There is a culture of "Cutting Chai" in Mumbai. When Mumbai's blue-collar class buys milk tea, they will split the milk tea into two and share it with others, whether on the street, in the community or in the company, to increase interpersonal interaction.
I am very grateful to the foreign students for letting me learn a lot about foreign cultures.
Mukul 用印度的茶葉(不是我擺在桌上朋友送的阿里山紅茶葉),牛奶,有豆蔻丁香等香料,糖(不加會有香料的苦味)煮的奶茶,真材實料很香濃
不像台灣奶茶300~700CC,印度奶茶一杯約30毫升,Mukul 說早餐和晚餐飯後喝奶茶,若有芝麻糖等甜點,也是要等奶茶完全喝完才能吃
請注意和台灣不一樣,不是邊吃邊喝,少量的喝,熱熱的喝,才具養生食療功效
Mukul 炒青菜或雞都沒加水,也沒有台灣大量加水煮的湯,印度的阿育吠陀（Ayurveda）古老醫學知識，相信宇宙萬物是由火（Tejas）、水（Apa）、地（Prithvi）、空（Akash）、風（Vayu）所形成的，而胃酸則是屬於火。如果在吃飯時，或是飯前、飯後30分鐘喝含有水的任何飲料包括奶茶,會稀釋或澆熄胃酸這股「火」，將會影響消化還有身體健康。
在孟買有「分割奶茶（Cutting Chai）」的文化。孟買藍領階級買奶茶的時候，會把奶茶一分為二與其他人分享，無論是街頭、社區或是公司，增加人際互動。
非常感謝外籍生讓我學到許多異國文化
補充
太太告訴我,Mukul 和她提到好幾次,ginger是很好的人,會像媽媽一樣叨念健康
Replenish
My wife told me that Mukul mentioned to her several times that ginger is a very good person who cares about health just like his mother.
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