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  1. I hear the words curry.. curry powder... curry paste and curries all the time. Many times their usage does not bode well with my Indian upbringing. And at other times, I am amazed at how aptly these words are used. What does Curry mean to you? What do you think are its roots? Is the word from the English language or from one of the many Indian languages? This link below goes into much more detail and would be fascinating for many. Please read and share your thoughts. The Origins Of Curry Link And now about what curries mean to Canada. The link below seems to be quite articulate with just a few Curry-facts seeming fuzzy. Canadian Story on Curries Link
  2. Okay, I admit it, I just can't convince myself to like Indian desserts. At least, not based on the ones I've tried. I recently ordered a bunch of stuff from Surati Farsan Mart in California (which is temporarily closed on account of a kitchen fire, details at http://www.suratifarsan.com ) and I found most of it to be painfully cloying and one-dimensional. These are supposed to be some of the best Indian sweets around, though I suppose there must be better ones in India. So, what's the deal? Have I just not been exposed to good Indian desserts? Will somebody educate me a bit here?
  3. Several people who have traveled to India have said to me, as though it's a law of nature, that the best cooking in India occurs in private homes. If true, this is amazing to me, as it's certainly not the case in any Western nation I know of. So, is it true? And if so how is the training to home cooks being imparted, and why can't restaurants duplicate it?
  4. I'd be very interested to hear the opinions of those who have dined around India on the following: Where, outside of India, can you get the best Indian food in the world? Don't say New York, because I know that's not it!
  5. How does the fact that Indian cooking in homes is largely vegetarian affect the restaurants serving Indian food? What effect does it have on the sales in a restaurant? Do people go to them primarily to eat meats and sate their cravings thereof? Any thoughts?
  6. Every now and again I come across a recipe that is awesome. It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here. In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked. It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly. Here is my take on that recipe, which I believe is called Double Chilli Chicken. Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification. The ingredients you will need are: - oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor) - Chicken mini drumsticks (about 1kg) - About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish) - Salt - About 20 curry leaves - Sliced ginger - Sliced garlic - 10 to 15 whole dried chillies (I remove most of the seeds) - Ground dried chilli powder (medium hot) - Ground coriander - Ground black pepper - Jaggery or Palm Sugar - Lime juice - Chopped fresh coriander for garnish - Chopped red onion for garnish I start with a heavy base fry-pan that has a fitted lid and add the ghee. Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter. Saute your dried chillies in the ghee for a few minutes You will notice they start to darken quickly Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook. I should have also added the curry leaves to the oil first, but I forgot so I added them later. As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference. Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product. A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance. Stir the powders into the onions and cook for a few minutes. Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed. While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime. After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken. For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper. Prepare some slived red onions for garnish. And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide! Serve the chicken on a bed of steamed basmati rice And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff! Cheers Luke
  7. In books on Indian cuisine and forums, where chillies are used, it is more usual not to mention which type of chilli is recommended. Is this because it really doesn't matter? or the originator hasn't given it much thought? So, do you use specific varieties, and if so which ones? or do you use just whatever you can get hold of. I am particularly interested in uses in the Indian sub-continent rather than the US, but would welcome input from all over. I understand that the nams of the varieties is going to be a problem depending on where you are, but I'll have to sort that one out. Thanks cheers Waaza
  8. Ghee is the purest form of fat made from butter. It is mentioned prominently in the ancient Hindu scriptures. These texts have been dates back to at least 5000BC. Ghee is clarified butter made from the milk of cows and buffaloes in India. Ghee made from cows milk is called Bariya ghee (great ghee) or even Usli Ghee (real ghee) In days past when refrigeration was not available, ghee was the way milk and butter were kept from spoiling. Some Indians, break the norm and prefer using buffalo milk for it keeps the ghee from turning less and the end product is also lighter in color and less smelly.
  9. I have come back after eating Alfonsos in Bombay.... Wow... they were perfect... and now I feel like I will be without mangoes for another year... till I am back in India. I never waste my time anymore looking for mangoes. Have tried many times. The mangoes are not even close to all those I grew up eating. What do I do... I have given up. Shall I be trying any? Where does one get them? How are they?
  10. I bought a flat of Mangos at a Vietnamese market today, intending to do some ice cream, sorbet and any other kind of frozen dessert possible in my freezer-bowl type ice cream machine. So I am looking for recipes for those, of course. But what else can I do with mangos? What are your favorites?
  11. As a slight diversion from these smelly issues, even if Indian food can leave overpowering smells, perhaps it could be forgiven because the country has also produced another overpowering aroma that no one could object to. I went to Crawford Market in my lunch break and the sheds on the side were full of guys unpacking the crates of Alphonso mangoes that had come fresh from the Konkan. The smell inside, at noon on a hot Bombay summer's day was almost intoxicating - a huge hot sweet aroma of mangoes and the hay they were packed in. I was trying to resist buying alphonsoes on grounds of general poverty, but one whiff and I'd bought six! Vikram
  12. I love the mangoes in Kauii in June (only available there as far as I know). Have you been to Hawaii and had mangoes there? Hayden's seem to be my favorite.
  13. FYI the new Alford/Duguid book on the Subcontinent is out: Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent I just ordered my copy after I heard them on the radio (CBC) today. Has anyone picked this up yet? Any thoughts?
  14. Richie111

    Mango Curry

    I've been wanting to experiment with a mango curry dish for a while, and tonight I did. I'm not sure how it turned out. Out of all my cookbooks, the only recipe I found was supposed to be a Sri Lankan sour curry. The basic ingredients were green mangoes, onions, coconut milk (I made it fresh), and Sri Lankan roasted curry powder (I made it myself). I thought I had picked up some green mangoes at the grocer but they were actually Haitian mangoes which were ripe and sweet. To compensate for this I soaked the mangoes in some water with amchoor and lemon juice hoping it would kill the sweetness. I also added a little amchoor while I was cooking. The end result was interesting, and I'm not sure if I liked it. Although the onions weren't overpowering I could definitely taste them a little in there and I don't know if it's an acquired taste or I just screwed up the dish. Any thoughts? I'm sure there are a zillion ways to use mangos, but what is a good mango curry supposed to taste like? I found one of Madhur Jaffrey's on a website that used ripe mangoes and jaggery with no onions...That sounds a little too fruity for a main dish for my taste. How are mango curries typically eaten? With what accompaniments/rice/breads? -Richie
  15. So I heard last week on the radio about how Indian mango importation is set to begin into the US. A Pittsburgh newspaper article talked about the frenzy over the Alphonso and Kesar mangoes, so I was curious if anyone knew when these would be hitting local Indo-Pakistani groceries? I'm not opposed to taking a trip down to Oak Tree Road to make this happen.
  16. I read the article on Indian mangoes last year in Saveur, and also read that Indian mangoes are now being imported to the US. Has anyone seen any for sale locally this season, especially the Alphonso variety?
  17. I've been reading about the "king of mangoes" various places and am really curious to know what they're like. (Apparently the Alphonsos are way better than the Tommy Atkins/Haden varieties we're used to eating in the U.S.) Does anyone know where I can get my hands on some? I was thinking the Indian market at 42nd and Walnut would be worth a shot (though doubtful). Percy got them online at approx. $10/mango, which is a bit pricey for just satisfying my curiosity... anyways, suggestions appreciated!
  18. So, as you may have read, Indian Mangoes are now legal to import, and the first shipment has already come into New York! Does anyone know where I can get them? I've been to Patel Bros. in Jackson Heights, but they claim to have no Indian Mangoes and no good idea about when they might get them.
  19. Hi, I just want an Indian perspective on this topic for a couple of questions. I know that Hyderabad biryani was the most recognized biryani and I will be going to Indian really soon. Here a Video that I found on YouTube about Hyderabad biryani https://www.youtube.com/watch?v=GhajwFlquPk Questions: 1. Why did they put so many ingredients in the process of making it? 2. Why did they put curd in the biryani? 3. Why did they put in white rice on top and not mixed? 4. Why did they pour hot water in the chicken?
  20. the translation of tej patta into english as bay leaf may cause confusion for some cooks. the bay leaf most americans/europeans are familiar with is the mediterranean Laurus nobilis. (i didn't find an indian language name for this herb; my understanding is that it isn't used much??) the bay leaf of india (hindi tej patta) is Cinnamomum tamala. the herbs are related and similar, but different enough (to me at least) to warrant drawing the distinction (in situations where this confusion might arise.) camellia panjabi, for instance, calls for tej patta, and not the mediterranean laurel leaf, in her 50 great curries cookbook. do you think it matters? do you use the mediterranean bay leaf in your indian cooking?
  21. When was it? Where was it (restaurant, home or other)? How did it come about? What did you think of it? What did you like most? What did you not enjoy at all? Was it love or hate that first time? How did it change your eating habbits, or has it? Have you ever cooked it at home? Have you introduced it to other non-Indians? What have their first reactions been? What dishes do you think ought to be used for the first introduction to this complex and varied cuisine?
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