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Showing results for tags 'Indian'.
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Green or white? Or do you use the large woody brown ones? Does it make a difference as to what you may use? How do you decide which one you use ina recipe?
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Green or white? Or do you use the large woody brown ones? Does it make a difference as to what you may use? How do you decide which one you use in a recipe?
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I made some Tahiree and some raita. A chicken biryaani as well. But that was it. Tahiree is a rice, potatoes and pea casserole if you will. The biryaani I made was a chicken kurma (creamy spiced chicken) layered with rice. The raita was a simple tomato, mustard seeds and curry leaf pachadi. After over eating in India and SIngapore my system needed some rest. This was hearty food without beeing too heavy. What did you make? Or what did you eat?
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Are they really diffrent? What makes them so?
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Dahi (Yogurt) - Plays a very important role in northern Indian cooking. What do you think of when you think Yogurt and Indian cooking? Do you make your own yogurt? What do you think of yougurt in Indian food?
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Pilafs (Pulao) - These rice dishes are synonymous with Indian cooking. Do you have a favorite kind? How do you make yours? WHat do you look for in a pilaf?
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I am planning to Tandoor some Quail and Lamb cutlets tonight and want to serve it with a fresh ( slightly spicy) salad that will not over power the flavours of the meat. I am thinking a simple dish of tomatoes, red onion, and corriander, but would like something a bit different. Any thoughts/help appreciated S
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Khare Masale Ke Chaawal, that's what he said. Over in Cooking's Peppercorn topic, I described a delicious Pakistani dish of rice and meat with whole spices, and Suvir recognized it, and well, now I'm wondering if you could, Suvir, outline a method of preparation. Could you also briefly, if possible, tell what sort of menu this dish would be a part of, or what it is classically served with? I imagine it's sometimes made without meat? And different kinds of meat? Priscilla
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I have been interested in the background to the development of Mulligatawny soiup. To me it appears to have been developed at the insistence of the British who were congenitally incapable of adapting to local cuisines and hence demanded a soup that they could have at the start of a meal. One of the myths that I find odd is that it was invented as there were no indigenous equivalents. However when I think about the cuisine of Kerala I am reminded of the Rasam that is favoured there. So. Is there such a thing as soup in Indian cuisine? Was Mulligatawny (Mulaga tawny) developed for the British? I would find any contributions extremely interesting.
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Lots of Indian recipes call for curry leaves. We have lots of Indian groceries in Austin but none seem to have fresh. The dried ones are tasteless. Can you get fresh ones anywhere mailorder? Or can you suggest a good substitute?
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Mirchi ( Chile Peppers ) While certainly from the New World have become an Indian cuisine staple. What chiles do you use in your cooking? How do you use them? When do you add them to your recipes? What makes you decide what chiles to use in a certain recipe? Any chile stories?
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How do you make your favorite Chicken Biryaani? Where did you get the recipe from? What makes it good? Different? What restaurant serves the best Chicken Biryaani?
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Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.
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What makes them so? How do you make them?
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I love almost any dish with tamarind in it. And more to the point, I am working on an article about tamarind. I'm familiar with how tamarind is used in Thai food, and to a lesser extent in Mexican food, but beyond vindaloo, I know little about how India uses this wonderfully sour fruit. What kind of dishes feature tamarind? Are tamarind drinks popular? What about desserts and snacks?
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What brand do you use? Do you ever make it from dessicated coconut? What recipes do you use it in? Where are these recipes from?
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Husband bought a little container of asafoetida the other week. Whenever he cathes a whiff of the stuff, he complains it is filling our cupboard with a smelly sock smell. (Mrs Balbir Singh says some varieties have a nauseous small.) I don't sense it this way. I don't mind the smell at all. Anyway, last night husband made some fried potatoes from Madur Jaffrey. They were quite good, I wasn't sure if I could detect the taste of the asafoetida, though. I was wondering how else it is used, Suvir? And what would you recommend?
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It is curious to me that I have never developed a palate for Indian food, though I have been served what was purported to be some of the best in its class. I don't know whether my palate is trained to spices and fats that are so different from those that comprise Indian food that I just don't "crave" it. Can you'all recommend a good restaurant in Manhattan for me to get a kind of broad introduction to the best of this cuisine? I am also trying to move away from the high fat, high meat diet to a healthier mix of foods. Speaking of other cuisines, I have, for example , eaten several meals at Zen Palate, and have never had a desire to go back. I've eaten in what I'm told is the best Zen Buddhist restaurant in Kyoto,and though the food was subtle and exquisite, it was not satisfying. I have eaten sushi for over thirty years and enjoy it greatly. So I am not unready to enjoy new foods and experiment. I don't know whether my palate needs retraining, or my experiences have not been broad enough or good enough. If I can find foods to replace (some of the time) my beloved hamburger, (or rib eye) and not feel totally deprived, I would like to try.
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I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
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Can one find Gongura leaves sold fresh in the US? And if so, is there a source in NYC? I love eating Gongura Chutney and would love to be able to make fresh chutney at home. PS: Gongura is the leaf of the Ambari Hemp plant. It is also called the hibiscus cannabinus. Hight in protein and with a great amount of ether, it is also good for providing energy. The seeds of the plant are considered to be aphrodisiacal. Stimulate the appetite and are purgative.
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Is now being served at Selfridges as a part of the Indian festivities. A friend just came back from London. He said it was the best Rabri he has ever eaten, period. Have any of the UK members tried it? What is the feedback? Worth coming to London for? Honest answers please. For you know I will do just that.
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Hi, I am looking to host a BBQ. For meat-lovers it doesnt seem all that complicated. Kebabs and Tandoori-style chicken seems to win the day. However alot of my friends also are vegetarians. This always seems to cause a big problem for me. They end up eating oven cooked Jacket potatoes ( which dont even originate from the BBQ). Paneer Masala. Again which isnt even cooked on the BBQ. The only dish I can envisage cooking is veggie kebabs ( paneer and other vegetables on skewers). There must be some other choices we ( I ) can offer these poor people. Dishes that are spicy and cookable on the BBQ Please could somebody help by giving me suggestions. I am stuck! Thanks so much Hasmi
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How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?
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Hello Anybody got any ideas for my first time trying to cook indian food? any easy dishes to start with? i eat just about anything, so feel free to toss out the ideas! thanks mike
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I realise that the various spellings of dal are probably phoenetic translations from Indian languages, but is there a 'most' correct version? Is it all 'much of a muchness' or is there a difference?
