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Found 988 results

  1. I have made Chicken Dum Biryani at least three times. Twice on the stove and the third time in the oven. The problem I have every time is that after the allotted cooking time is done and I take a fork to check the bottom of the pan to make sure the chicken is done, there will be juices at the bottom of the pan instead of it being dry. Since there shouldn't be juices once its cooked, I end up cooking it for another thirty minutes or more which cooks away the juices but also dries the chicken. What am I doing wrong? I do marinate the chicken the night before in yoghurt. Would using less yoghurt and draining it from a muslin cloth of excess water do the trick? Any advice as to how to solve this problem would be greatly appreciated! thanks.
  2. I recently read an article about food trends for 2011. One item was a spice blend called (something like) vendaudam??? It is an Indian spice mix that has, as one of it's components, onion. Apparently, it is the next spice that chefs will be using a lot of this year. (Or so the article said.) I actually found a place that sells it but then........I lost the article. To make matters worse, I can't remember where I got the article or the exact name of the spice. I have spent a lot of internet time trying to track this down but have not have any luck. All I could find was vendhayam and vengayam and both referred to onion and nothing else. Does anyone know what I'm talking about?
  3. @ infernoo Transferred the topic here from aloo-gobhi. Hope to add some dishes common in dhabas that others have tweaked and then I have. You may play around to get to your own taste preferences. Here is an idea from Marut Sikka, much modified. The scalding cream temper at the close remains his unique, sheer genius!! In Punjab, cream probably flows in people's veins! Real white butter freshly churned from buffalo milk yoghurt, accompanied by bottomless glasses of real buttermilk distinguishes the quality dhaba [a roadside establishment] from its competitors. Chicken with Shallots & onions [sort of Do-peeaza] Boneless Chicken breast or thigh cubed, marinated with a very little ginger/garlic paste + a little salt. You can smash the garlic with the salt on your cutting board & work it with your knife or end of cleaver handle [as Chinese chefs do] to a workable paste. Ginger can be grated and squeezed. No need to work the blender for this tiny amount. Save a bit of the ginger & garlic paste for cooking. Some people might want to add chicken hearts for a chewier texture. Chicken breast is the pits, in terms of texture & flavor. Before cubing, lay the breast out and pound with moderate force, breaking up some fiber. Then cube. You will find a cube that is less stringy. Most Americans dislike bones in their food, else a chopped poussin or squab, can be tried. Onion, diced fine; use your sense of proportion. You will brown these. They will shrink! Small shallots or the big ones halved or quartered, for quick cooking; little cipollini onions, ditto, or, if you only have red onions, cut big ones into quarters or eighths, separate the leaves, & cut to appropriate size. Very lightly roast Coriander & cumin & a whole red chile pepper that is not hot but flavorful: pound them moderately fine. In the West, use a coffee grinder! Remember, this is your basic karhai/balti spice! Reserve some turmeric powder, not much. Powder some Garam masala: green cardamom whole pods, a tiny bit of mace [strength differs according to source, & aril vs powder, use judgment, not to overpower], a tiny bit of clove 5-6?, cassia bark/cinnamon: 2 tsp total for 1kg chicken? The Plain tomato base Slightly sour yoghurt, smaller quantity than tomato [1: 8], beaten well Very fine julienne ginger root, optional Cilantro, chopped, optional & whole thai chillies, for aroma. Crushed moderately fine black pepper corns or pepper mill at ready. A lemon or lime to squeeze, brought to room temperature. Tempering mix: cream, chopped fresh mint (dry if no fresh availabbl) kasuri methi leaves rubbed in palm to crush Ghee Heat ghee, when shimmering add the reserved ginger&garlic paste,stirringuntil they sizzle. No prolonged cooking. Instantly add diced onions,stir and move around until they begin to brown. Here is a flaw in the recipe. Either use slow cooked browned onions drained of fat, would be my gut reaction, or brown only until the edges are colored in a significant amount of fat [which is what dhabas do]. They add taste with fat. Add ALL powdered spices including turmeric, stir to mix with the oil, then the tomato base, cook down a bit, then yoghurt, cook down a bit, season, then chicken and shallots, cook until almost done, taste, adding garam masala, a squeeze of citrus, a mere hint of black pepper, a tiny bit of cilantro, and quite a few whole green chillies to release their aroma. Remove to a serving dish. Scatter some julienne strings of fresh ginger on top. Do not cover the serving dish. The chicken is cooking away in hot clingy gravy, so remove it on the side of underdone, not stringy. In a small saucepan, add cream and bring to scalding, add other tempering ingredients, heat few seconds until aroma released, pour over chicken and serve hot. Adjust all spicing to suit your taste. You understand, of course, that in restaurants, the onions & tomato base are cooked in a flood of butter & ghee over a hot flame that is "invited" into the pan several times, much like the Chinese wok hei. That is the particular taste patrons crave, and the butter/cream swimming around never ever hurts a naan fresh from the tandoor. 66% of the world's cardiovascular cases will be confined to India in the next decade or two, according to official forecasts from diverse sources! P.S. Don't add all the garam masala. Start with 1/8 teaspoon. You can always ADD more. Likewise, a light hand with the spice powders. You want to taste the shallots & chicken here. In Bengal, we have, or used to enjoy, a preponderance of small tropical shallots over onions, so those were favored in Chicken Do-peeaza in the style of West Bengal, Calcutta.
  4. I bought these at an Indian Grocery store. They were not named or described, except with the brand or maker - Jay Andeshwar. They are salty - like they are made with black salt - Kala Namak as they are sulphury too. They also may have sour plums (or any other sour fruit like tamarind) and a few spices. Each pellet is about 1/2- 3/4 inch long and about 1/4 inch in diameter. Most of us thought they were horrible. I sort of liked them in a strange way. I want to know what they are (what are they called?), what's in them, and why would people eat them (are they medicinal for instance)? Thanks!
  5. What do you put in yours? I have tried a method where you're supposed to deep fry your potatoes and cauliflower separately before tossing them in an onion and spice mix; and another that calls for spices and onions simmered in ghee and then tossed over raw cauliflower and potato with a bit of tomato and some water to cook down. Both were internet generica recipes; neither impressed me much. I want the ne plus ultra aloo gobi recipe; one with melting cauliflower, creamy spicy potato; piquant spices with chili and ginger and crunchy coriander stems to set it off. No peas. I know how I want it to taste, but no idea how to get it there. Help?
  6. I picked up a bag of black dal at my local grocery and want to make dal makhani with it. We have a recipe here, but I'm wondering if anyone else makes this regularly, and what method you use? Do you soak for eight hours, then cook for several more hours? Or do you just cook without soaking the dal?
  7. Hi all, I'm writing a story for Saveur on Indian Pudding and how its one of the few regional foods left that's really tough to find outside its home turf (New England). For example, in New York, there are only two restaurants, both owned by the same owner, that I can locate that serve the dish. I'm interested in hearing from people from New England and from New York and elsewhere about Indian Pudding. What's your experience with it? If you live outside New England, especially if you are a New Yorker, have you ever heard of it, eaten it,etc. If you're from New England, did you grow up with it? Have you heard of it? How does its tastes, texture and appearance appeal/not appeal to you, etc. Any stories about it, family and otherwise, would be great. Also, why when so many regional foods (e.g. Texas BBQ and fried chicken) have migrated broadly out of their regions has Indian Pudding stayed so local? Thanks so much!
  8. I love making pickle. This year I made a new pickle, indian-style garlic pickle with oil, spices and salt. We opened it last night and tried a bit. My Dad happened to mention that he had heard that garlic preserved in oil and kept at room temperature for a long time can be at risk of containing botulism. A quick google reveals that this is indeed a risk, and we have decided that for safety, we will dispose of the rest of the pickle and not eat any more. However, it got me thinking about the other pickles I make. I make indian style pickles in a traditional manner, so I add no vinegar. Unlike western pickles with vinegar, they do not always contain added acid, though some do have lemon juice and they are also supposed (I think) to create acid through lactic acid fermentation. It occurred to me that I am probably rather lax about my preservation methods, and my pickles do tend to sit at room temperature for a very long time. I believe the worry with garlic in oil is that garlic is a low acid vegetable and the oil creates an anerobic environment which is perfect for botulism toxins to proliferate. When it sits at room temperature for a long time, this creates certain conditions which increase the risk. So the obvious suggestion might be to not make garlic pickle at home, but what are the risks for other pickled items involving oil and no vinegar? My squash pickle also contains a low acid vegetable, lots of oil, spices and salt - is it dangerous? I haven't died yet, but I don't want to take stupid risks or endanger my family. Here is how I usually pickle: I take fruit or vegetables such as green mangoes, chillies, limes, carrots, cauliflower, etc. These are usually cut up in some way, and sometimes I parboiled them (in the case of veg such as cauliflower, carrots, etc.) and other times they are left raw. They are then mixed with spices and salt. The next step varies on the kind of pickle I am making. Broadly speaking, I make three kinds. The first kind involves parboiling veg, drying them well, adding spices and salt and pickling them in the cooled liquid in which they were originally parboiled. The second kind is a lemon or lime pickle with no oil - the fruits are mixed with spices and citrus juice. The final kind involves oil. I usually use mustard oil for north indian pickles, and sesame oil for south indian. The oil is heated and allowed to cool a little, and then poured over the veg-salt-spice mixture. Most recipes tell you to cool the oil completely but I often add it whilst it is still warm. The pickles are put into kilner jars that have been washed and heated up in an oven. The pickles are supposed to be kept in a sunny place for several days or weeks and then moved to a cool storage place for a while longer to mature before use. In practice, as it is not always that sunny where I live, I tend to leave the pickling jars in my conservatory for weeks or months till the pickle is ready - this is evident when the fruit or vegetable being pickled has softened and the pickle has a pickle-y taste. I don't want to panic unnecessarily, but I do want to be able to make pickles confidentally without worrying about suddenly getting botulism. My Dad's philosophy is that people have been making pickles this way for centuries, so I shouldn't worry. My philosophy is that people used to die of a lot of things that we now consider preventable and/or treatable, so I don't want to take stupid risks. Unfortunately I a lot of the stuff on the internet about botulism is about home canning or making western style pickles with vinegar in them. This doesn't apply to the kinds of pickles I make, so I'm finding it hard to get information. So, any advice (preferably not just anecdotal - I need some hard science guys!) would be much appreciated.
  9. I picked up a copy of Madhur Jaffrey's "From Curries to Kebabs: Exploring the Spice Trail of India" over the summer at the library, copied out some recipes, and now that the weather's gotten a little cooler, have started making some. My first attempt was her chickpea curry recipe, which I think will become a household standard for me. My second attempt was for a Kofta curry, which also came out exceptionally well. I mentioned over in the meatball topic that I wanted to freeze the koftas and freeze them for a few days before making the curry. The recipe calls for making the kofta mixture and then holding it for several hours before proceeding with the rest of the curry. Instead, I fried the koftas up on a Sunday, froze them, defrosted them Wednesday night in the fridge for a curry I made the Thursday evening. Came off without a hitch, and yielded a curry with exceptionally nice flavour, I thought. This was the first time I've made a curry using more broth than anything else - say tomatoes, coconut milk, or yogurt - as a base, and I thought it would be rather bland. It wasn't. In fact, it was one of the nicest curries I've had in a while. The sauce the meatballs cooked in was basically made up of several cups of beef broth, onions and aromatics, spices, and a bit of tomato. Very simple and easy to crack out on a week night - the only hard part was waiting the twenty minutes for the sauce to cook down a bit. My husband really enjoyed the koftas, and I'm interested to hear if there are other methods or sauces for making a kofta curry.
  10. Indian Ocean is pretty much as good as gets for a “destination restaurant” in Ashton. It’s all plush banquettes for seating, private dining room for hire, big bar area, separate from the restaurant. What more could we northerners want for? Well, we’d like a high street curry house that’s won awards please. Certainly, sir, that’ll be the Indian Ocean – awarded “Best in North West” by the fairly prestigious British Curry Awards in 2008 and 2009. And against some class opposition in the form of Mumtaz (although when Bradford became part of the north west is a vexing question). All that said, this is still a high street curry house with all the usual menu stalwarts, along with some other “chef’s specials”. The first starter, Lahori Fish, was a couple of pieces of sea bass, coated in a batter delicately spiced with cumin and coriander. Good crisp batter, fish perfectly cooked. The other brought a lightly fried and light tasting puri, topped with a mix of potato and chickpea. Good spicing here – coriander & chilli to the fore. We both went for lamb main courses. Karahi Gosht was pretty much a standard affair, but none the worse for that. Dahl Gosht was more complex, ginger and coriander in evidence, with the lentils softening the whole dish. We shared some rice but also had a couple of kulchas . We didn’t recall seeing this bread on a menu before but will look out for it again. Flatter and thinner than naan, yet not as crisp as a roti, and sprinkled with sesame seeds, it was a cracking taste and texture. This was a pretty good meal – not up to the mark of the area’s high flyers (Akbars, EastZeast, Dilli, Seven Spices) – but pretty good.
  11. I found some ratanjot powder in a local Indian food shop and bought it out of curiosity. Only later did I google it to find out it is a natural colourant from the bark of a tree, used to give Rogan Josh and Tandoori dishes their signature red hue. I'm planning to make one of those dishes and thought, as my first post here on eGullet, that I'd ask other members if they have any ideas on: How to use it in the recipe, including amounts If it is completely safe, ie. non-toxic, as my wife is pregnant Naturally, we have all become wary of adding things to recipes simply to change the colour! Thanks.
  12. I have been trying to make Mishti Doi . I have made two variants so far a.Reduced a liter of full cream milk to half the qty or lesser and the sugars in milk have caramalised turning milk light brown and thicker .caramalised around 1.5 cups of plain sugar added cream to make a caramel sauce , waited till it cooled down and mixed it with milk .Allowed it to cool down until it was warm to touch and added a spoon of curd[mixed well] and poured into a earthern ware pot . b.same as above without cream . In both cases they dont set . I have used set curd from Britannia,Nilgris,amul and nandhini . I have also used loose curd from nandini . No luck I have tried referring to Harold Mcgee's book to see if I am doing anything wrong ,no luck ... I have also verified with a thermometer to hit 40C before I added a spoon of curd . I have heard Mishti Doi is rarely made at homes[i am not a Bengali] . Any help is deeply appreciated
  13. Had lunch recently at a local Indian restaurant and decided on getting what was labeled simply "Paneer" on the menu. When it came out, it was what I was expected, curried spinach with paneer, but when I started researching it later on, I came across two different names for what appears to be spinach with cheese, Palak Paneer vs. Saag Paneer. Is the difference in name regional? Are there subtle differences in these two dishes? I also noticed that spinach with chickpeas can be referred to as Palak Chana vs. Saag Chana. I guess I'd just like to know which name to use when I am describing the dish. Thanks!!
  14. I thought I'd share with you my experiences in building a Tandoori Oven in a beer keg. I have always been a fan of Indian food, even from a young age. I just love it hot and spicy. When I was a teenager I tried out for a job at the local Indian take-away making Naan bread. Needless to say, I couldn't hack the heat and resulting burnt arm! However, my interest did not dwindle in Tandoor cooking. Why in a beer keg you ask? Because I had one sitting in the shed for about 10 years taking up space. I'm not even sure how got it in the first place (or why), but I'm guessing I had some crazy idea about making a pot belly stove, BBQ or something else like an ethanol extraction unit. Myself and the family really enjoy Naan bread and buying it was getting expensive. I had tried making it too, and although it was OK, I couldn't get the top and bottom to cook simultaneously with the correct, crispy skin you get. I tried everything, and the best method was a red hot charcoal BBQ, cooking the bread on the grill, and flipping it over to finish the top off. Recently I had found a few posts about home built Tandoori Ovens. Cool! Exactly what I wanted - a real Tandoor to cook the bread in. I sketched up a few ideas on a Napkin (the normal starting point for all great plans) and then translated the concept in Sketch-up. Essentially the Tandoor is built from firebricks and a Terra Cotta pot. The keg holds everything together, and keeps the vermiculite in place providing thermal insulation for the terra cotta. The pot is actually inverted and has the base cut off. A small door was also required for ventilation at the bottom.
  15. With a great deal of trouble, I managed to grow a curry tree from seed here in southern California. I had to prune it lately as it had become quite leggy. As a result, I have a bag full of fresh curry leaves in the refrigerator. Without noticing, I dropped some of the pruned curry leaves on the floor when I bagged them. I picked them up in a few days and the leaves had dried. They were quite aromatic and redolent of curry, although quite dry. So my question is, should I dry the rest of the curry leaves for later use? I will be a month or two until my tree produces fresh leaves again. I read in some previous threads that "dried curry leaves are good for nothing." Is that really true?
  16. Good morning. My wife has thrown down the gauntlet and asked me to make vada, idli and sambar for her this weekend. The vada and idli are no problem, but I need help with the sambar. I have been searching through eGullet, the interweb and my cookbooks, but so far, no luck. I would appreciate it if the kind people here would post their favorite recipe and tips for making sambar. Thank you! Dan
  17. I will have one night for dinner on my own in London in March, and will be staying at the Paddington Hilton, which is not my usual neighborhood. Can anyone recommend a good Indian restaurant nearby? I will have spent a week in Cornwall and decent Indian meals are pretty thin on the ground down there. Thanks!
  18. Where are your favourite places to shop? I'd love to hear about your favourite independent shops, that might sell things like burnt sugar syrup, and other West Indian ingredients that aren't likely to be available at a standard supermarket. Charley's on Morningside was mentioned in the Black Cake thread on the baking forum. I realize there are a lot of shops in/near Kensington Market, Eglinton West, Oakwood & St. Clair & Scarborough, but was curious if anyone posting has any shops they go out of their way to visit. Thanks for any suggestions!
  19. Hi everyone, My friend came back from Singapore with a wonderful present -- an idle pan. I'd love to make idli often but don't want to go through the process of grinding and fermenting daily. I was wondering if I could save some of the fermented batter in the fridge and feed it like a culture. My idea is to have the unfermented batter in a separate container so that each evening I could pour off what I need, add some culture and let it rest on the kitchen countertop (where it's warm) until morning. Is that doable? Is it done?
  20. Hi... Was checking threads to see if there are new Indian ideas in the Edison/Oak Tree Road area - or are Moghul and Ming still 'the thing'...? Thank you in advance for ideas.
  21. A colleague at work yesterday was telling us about the drumstick plant, something that is apparently in every kitchen garden in Kerala, where he is from. A little googling revealed a picture of a vegetable I didn't recall ever seeing in the Indian groceries I've shopped in, and it's strange enough that I think I would have noticed it. Wikipedia has a good picture and basic description of Moringa oleifera here. Apparently the leaves, stem, flowers and fruit are all edible. Does anyone know if this is grown or imported into the US?
  22. Hi, I have a friend who tells me there is something called white butter. I have tried googling it, but can't find anything about it. What is it and is there a western equivalent. Thanks
  23. Im taking my old man down to watch a spurs match in the new year and he likes a curry so i thought i see what London has to offer in terms of Indian food. Whats your favourite place? I hear Benares is closed for a bit because of that fire but im going in the new year so it should be open again should you want to include there. last indian i had in London was awful no doubt about that, london better provide this time.
  24. Apna Bazaar located in 2812 Audubon Village Drive in Audubon, Pa (610-635-1550) Is a JAM PACKED, Clean well stocked new Indian Pakistani grocery store in the burbs. It has so so much for a suburban market, many many frigerator and freezer sections PACKED with many different selections. Fresh Veg, big spice aisle, housewares etc. Check it out.
  25. I recently picked up an Indian cookbook (my sweetie loves the cuisine, I am warming up to it). A lot of the recipes call for yogurt, which I can't eat due to lactose intolerance. Any suggestions on a lactose-free substitute?
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