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Found 976 results

  1. Hi there - this is something that is ubiquitous on Indian menus here in Atlanta, but i'm not entirely sure what it's suppsoed to be. in some places it appears to be tired bits of tandoori chicken in a red sauce, other places it's a divinely buttery chicken curry with a tomato base, and a recipe i ran across yields a golden yellow chicken curry. any ideas?
  2. Betel leaves

    In a review of Empire (found here: clickety), cabrales was served seven-spiced salmon wrapped in betel leaves. I asked if the betel, although cooked, stained the mouth to which she replied it had not and asked about betel. I said: "But I think there are two kinds of betel plants, very similiar. One is chewed as a stimulant, often with the nut. The other is used to wrap spiced ground meats. I remember it also as staining but I could be wrong." As part of a further exchange I said: "Betel leaves are common in Southeast Asian cuisines, including Vietnamese. I don't think they are used as much in Indian cooking, though chewing betel is." But I don't really know. Any information would be of interest.
  3. Murgh Sholay Kebab

    Okay, My wife/kids and I lived in Bangalore for 2.5 years, and one of the dishes we fell in love with that I've yet to be able to reproduce was called chicken sholay kebab. I've googled like crazy and can't find anything like what we had. I know each region/restaurant puts their own spin on things, so we were (obviously) in Bangalore, the restaurant was a small chain called Nandhini's, which purported to be an Andhra-style house. The kebabs were red in color, seemed to me they were fried. The red was a ground paste of spices that was fried onto the chicken. They were plated with a handful of fresh curry leaves. The flavor was a mild spiciness, with all the richness of mixed spices, and a bit of a garlicky hit. Has anyone seen a dish like this - have any ideas on how to start? Thanks in advance!
  4. Chai (tea)

    There seem to be as many recipes for Masala chai as there are families in India. How do you make your masala chai? Please share the recipe in as much detail as you can. Would be great to see how the different members prepare this dish that is quite popular at least in the US these days. What are the most essential ingredients in your mind for Masala Chai? What are ingredients you would not mind skipping? Why so? When do you add milk? How much milk do you add? Do you add sugar and when?
  5. Karahi cooking

    I'm a huge fan of Panjabi style karahi dishes I've had at various Pakistani restaurants run by Lahoris in the US and Dubai. I've had reasonable luck replicating the chicken dishes, in which ginger, garlic and green chile are fried, followed by chicken, followed by crushed tomatoes and the masala. Apart from the taste, I like it because it cooks so quickly, not containing any onions. A few questions - is this a specialty of Lahore only, hence why I see it only at Pakistani restaurants, but rarely see it at Indian ones? Is my method for making the chicken more or less correct? I've seen extremely variable recipes online. Also, how is lamb/goat karahi done? I don't see any way to cook the lamb thoroughly enough in the 15-20 minutes it takes to cook the dish. Is the meat boiled first?
  6. Hello. I'm very new to Indian cooking and I'm trying to wrap my head around all these different "masalas" that I see in different recipes. I'm aware that a masala is going to differ from household to household, but surely there are some general rules that apply? Garam Masala Sambar Masala Chole masala Chat Masala Chana Masala ... The list goes on... Are there any guidelines to what typically goes in these? Or when to use which mix? Are "curry powder" and "garam masala" generally used interchangeably? I'm very enthusiastic about making my own masalas but I'm a bit overwhelmed and don't know where to begin. Thank you.
  7. Edison: Indian

    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.
  8. What's the best non-buffet Indian restaurant in Iselin? We're staying for two days and a EG search came up with the repeated recommendation that pretty much all the Indian places were worthwhile. Oak Tree Rd, was mentioned as a mecca but I'd like specific places. thanks
  9. Diwali Party

    Dear All Diwali is just couple of months away. I need suggestions about menu for Diwali party. I would be expecting around 60-70 guests and its not a formal dinner. It is more like open house where people can come in the evening at their convenient time. I need to serve plenty of snacks like items which are tradional as well as can kind of substitute for dinner. Would greatly appreciate suggestions.....
  10. Julie Sahni has a recipe for "Lentils with Garlic Butter" that appears all over the 'net (sometimes credited to other authors). It calls for 1.5 cups of pink or yellow lentils simmered in 5 cups of water -- with added turmeric -- until tender, and then pureed in the pot. The recipe continues from there. I just finished doing this, and I'm greatly confused. I ended up with nearly 6 cups -- almost all water, of course. The lentils are certainly cooked through, but rather than a lentil dish, this is like an extremely thin soup. Is this the way the dish is supposed to be? It seems unservable, but it's such a simple recipe and I can't imagine where I might've gone wrong.
  11. http://i.imgur.com/lyitw.jpg ^^^That is the newspaper announcement the gentleman provided for me so I can tell you all about this place. Its called Super Bazaar, its on Main Street Its right up the road in Jeffersonville from the Golf club and the 7-11 Its huge, clean, and the rice and ice cream selection is humungous! Literally 30 different Indian flavors of ice cream! They have everything.
  12. The Sumeet multi-grind seems to be unavailable, perhaps no longer made. What other options are people using to grind powders and pastes, and how well do they work? Options other than morter/pestle.
  13. Hi There are a couple of products I need to purchase including a kaldie, pressure cooker, idli pot. These items are not available where I am, so I'd like to import them. When I do a search I'm swamped with hits. I'm hoping someone can tell me a company they've used, a popular company, or one they know to have a good reputation. Thank you much, Steven
  14. Idli starter

    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?
  15. Shinjuku Indian

    For the holiday, I took my camera for an evening stroll across Shinjuku and back, to my favourite Indian restaurant. Some sights along the way, from Shinjuku 1-chome and across Kabukicho: The head chef and branch manager - all the staff are Nepali: Being a bit of a girly, I ordered the lady's set. First plate: This guy was working the tandoor station: For my free choice of 2 curries, I chose my eternal favourite, dal mutton masala, which arrived with a nicely steaming plate of rice: My second choice was anda panir dopiaza, or Egg, cheese and onion curry, and the naan came along with it: This is the soirt of casual, relaxed place that you can bring your pack of tabs and a book along to, and turn up in your house clothes: Finally, this rather handsome mango lassi was included in the set, which was enough to feed two normal appetites, and came in at the astounding price of 1,580yen, or just under 13 dollars US, if my mental arithmetic isn't too far gone. I'm happy to introduce you to this place - feel free to send me a PM if you are interested.. The road home:
  16. 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.
  17. I am doing an eGullet food blog over here and would love some input on using mustard seeds with cauliflower. I want to keep things simple and was thinking of tossing the sliced cauliflower with olive oil, salt, and mustard seeds (black, white?)- would they need to be toasted first? I plan on a hot 425F oven. I know this is not a standard Indian prep but I thought cooks familiar with Indian preps would be the most knowledgeable about mustard.
  18. 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?
  19. I'm working on a magazine ar6ticle about cooking classes in India. Does anyone know of any teachers they'd recommend who speak English? The classes could either be in the person's home or at a hotel or ir anyplace else suitable for a tourist (but a serious tourist). Many thanks for any help-- Dr. Wingo drwingo@aol.com
  20. I'm just beginning to venture beyond my preferences for American and French cuisine and exploring the cuisine of India. As a novice cook in terms of the variables and subtleties involved with Indian cooking, I thought I would start with just one ingredient-Lamb. I've been reading through At Home with Madhur Jaffrey as a reference to my introduction to Indian cookery. I started with Jaffrey's recipe for "Punjabi Lamb Kebabs." While staying fairly true to the recipe, I substituted rack of lamb for the boneless lamb meat called for in the recipe. I couldn't find, (nor did I take the time to make), the mustard oil called for in the recipe so I used a combination of Chinese Chili Oil, Sesame Seed Oil and Olive oil. And due to the cold, wet weather in the Northwest today, I wasn't able to barbecue on the outdoor grill like I wanted, so I used the recipe suggestion of broiling the meat. The rack of lamb was marinated overnight in a mixture of yogurt, the three oils, salt, garlic, ginger, garam masala and I added some curry powder and an incredibly fragrant Ras el hanout mix I bought yesterday. To accompany the lamb I made some pickled red onions and served them on a bed of sliced cucumber. And a simple steamed basmati rice seasoned with saffron, tumeric and cumin. I welcome your suggestions and discussion on how you like to prepare Indian-style lamb.
  21. Masala Dabba

    I'd like to know if a masala dabba translates out of Indian spices . . . I have two kitchens, and in one I have an old ironing board closet (about two inches deep, one foot wide, and tall as a regular closet) that I've converted into a spice rack. This stays dark, and inside I have a large set of spice jars, clear glass, that I keep spices in. For the second kitchen, I had a small spice rack on the counter with glass jars. I found that the exposure to light weakened the spices and I wanted to try a masala dabba, since I can bring it to the stove and change what I have in the box as the seasons change. I put a combination of Indian and non-Indian spices in there, for the most part -- mustard powder, chili powder, turmeric, cumin, basil, oregano, thyme. I realize this is a risk, and because the spices aren't individually covered, may weaken and blend. I am assuming the blending is a good thing for Indian cooking with it's spice mixtures, but maybe a bad thing for the thyme . . . I've just started it, and overall the aroma is intoxicating, but I haven't tried cooking with the individual spices yet to find out if my spaghetti sauce is going to taste like mustard. Can anyone who is using a masala dabba advise? Thank you!
  22. Keralan/Malayali?

    I've been exploring the menu of a restaurant serving such dishes as Kappa Fish Curry, Beef Fry, Pork Fry and Fish Fry, Karimeen Fry, Duck Curry, Avial, Thoran, Palappam, Chammanthi, Chemmendi and of course Payasam. The menu just uses terms like Kerala spices or sauces or 'typical Kerala dish.' What is the correct terminology for this cuisine: Keralan, Keralese, Keralite or just cuisine of Kerala? Is the term Malayali appropriate here or is that a term denoting a wider or narrower range of dishes?
  23. Mirchi ka Salan

    I was in India over the winter holiday studying in a proper school for 10 to 12 hours daily — it was bliss! Since I’ve come home I can really taste the difference the types of produce and the freshness of the meats make on a given dish. Not cooking Indian everyday, I want to continue learning by keeping up the dialog I had with my teachers and the other students, hopefully with people here. In this post I was hoping to talk about Salan’s as in Mirchi ka Salan (Green Chilies in Sauce) I have two recipes and I’d love discussion on how you make it. The first version we made contained equal portions of roasted peanuts, sesame, coconut with a healthy bunch of fresh coriander and mint, a couple of dry red chilies, about a tablespoon of ginger garlic paste, salt and turmeric. (This particular teacher emphasized tasting over measuring.) These were placed in a mixi and ground into a fine paste. Next, in a large kaldie we heated sesame oil then added, in order, about a teaspoon each of mustard seeds, cumin seeds, fenugreek seeds, a sprig of fresh curry leaves, and finally the large split green chilies and cooked until the skins were seared. We then added the paste and about a cup of water and balanced it with a few tablespoons of tamarind juice and jaggery syrup then cooked it until the oil came out (about 25 minutes). It was really nice — and hot. The day we did the Hyderabad dishes was the only day I got sick in six weeks in India: way too spicy for my insides. (lol) The second recipe (made a different day) was prepared without coconut. In the mixi we added about 1/2 cup each of roasted peanuts and sesame seeds and added to that dry roasted coriander seeds, cinnamon bark, cumin, cloves and blended it into a fine paste thinned with a balance of tamarind juice and jaggery. In the kaldee we sauteed finely minced onions until very brown, added about a teaspoon of ginger garlic pasted then tomatoes and cooked until the oil came out and to that we added the paste and a cup of water and the seared chilies. Cooking was about 20 minutes. This particular teacher said that some regions add yogurt after the oil comes out. I would love to know how you all make your salans. In case anyone wants to know, this is where I studied. http://www.iactchefacademy.com/home.html
  24. Mirchiwalla Wings

    My local Indian place has wings that that they call Mirchiwalla wings. The wings are obviously cooked in a Tandoor but I can't seem to figure out the spice mix on the outside. Anybody have a recipe or an idea of what spices to try (I have a clay oven)? P.S. I understand that this might actually just be a name given by the restaurant that doesn't relate to a specific traditional dish.
  25. Jilebi jilebi jilebi

    I love jilebi and I often crave the neon orange sickeningly sweet fried snack. I once tried to make my own, but it was too cold (I was living in Japan at the time) inside my house and the mixture wouldn't ferment. But I have a question which may seem stupid. I bought some jilebi the other day, and it's not very good. I don't think it was very fresh, so it's sort of soggy (not soggy, but it doesn't have that nice crisp exterior that fresh jilebi had). Can I rejuvenate it? Stick it in the toaster oven? Crisp it up in a non-stick pan? Or is my only choice to microwave it with some milk, mush it up, and eat it with a spoon?
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