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Found 986 results

  1. Hi all, been away for a while, but the pressures of Christmas have brought me back. I'm married to an Indian and as the family chef, have been tasked with cooking for all the in-laws yet again! Thing is, they always claim that they want a 'traditional' English Xmas dinner - which I do believe they love. However, last year, I made an Indian alternative chicken dish - pieces marinated in garlic and ginger and roasted with spices - and it suddenly became the winner. So, I think I'll go full-blown Indian this year, except with the constituent ingredients of the traditional feast. Something along the lines of: Starter: spicy prawn cocktail starter Main meal: Whole Tandoori roast Cockeral (what I need is to get that red-roasted effect with the tinge of marinade going well into the breast meat) Sage and onion stuffing South Indian stuffing (curry leaves, split urad daal, chillies, mustard seed etc - a crunchy stuffing) Spicy roasted potatoes (Jeera etc) Minted peas Carrots with jeera/thania (coriander) Brussel sprouts with caremalised onions, chillies and ginger A gravy made in the traditional way, but with some curry leaves, imli (tamarind) and chillie (I may also use a little pre-prepared Gitt's sambhal powder) Dessert: Flambeed Christmas Pudding (already spicy enough!) with brandy butter Any ideas? Advice? Cries of "Don't do it!"? Suggestions? Come on e Gullet - don't let me down!
  2. I have been successfully making idli for a few years but have had problems lately that I don't fully understand. My recipe uses 64g of urad gota (decorticated whole black matpe beans), 192g of parboiled rice, 1-1/4t salt, and 1/4t guar gum (as a tasteless, colorless substitute for the methi seeds which according to a researcher at University of Mumbai act only as a thixotropic agent). The beans and rice are soaked separately for 6 hrs (the rice is washed the urad not) in RO filtered water (no chlorine, mineral content< 10ppm). The soaked beans are then ground (with water to make a total dry beans + water weight of 256g) plus salt and guar gum for 5 min in a stone grinder, producing a very smooth paste. The soaked rice (dry rice plus water to make 550 gm) is added and ground for 11 min until the particle size is like coarse sand or idli rava. The batter is then covered with plastic and fermented at 30°C (86°F) until it at least doubles in volume. When it works, it works fine, taking about 13 to 15 hrs to double. The batter is then steamed in greased idli pans for 13-15 min, cooled slightly and served or cooled fully and frozen. The problem I have been seeing is that the batter does not ferment (after 48 hrs it just picks up a pink bacterial growth on the top surface that stinks but does not get foamy or rise). I have an active hypothesis that the beans I have bought were treated with heat or radiation to kill insects before they were imported and that the process also killed off the leuconostoc mesenteroides bacteria that is the active agent for the fermentation. Does anybody have any insights that support or refute the hypotheses? Or is there something I don't yet fully grasp that is essential to the making of these wonderful fluffy little steamed dumplings?
  3. 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?
  4. 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.
  5. 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.
  6. I'm looking for a superb Chicken Korma recipe. I've looked around the 'net and so many recipes seem to be met with the criticism "too bland." I'm not looking for 100,000 Scoville Units, but I would like a dish with impact...unless Chicken Korma's just not supposed to have impact. None of my go-to books and sources seem to have this recipe. Any suggestions would be greatly appreciated!
  7. 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.....
  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. What are the traditional dishes of Mughlai cuisine? What ingredients are typical?
  10. I've eaten enough bhel puri to feed a village, but I haven't prepared it in something like seven years and even then I did so under close supervision. Now I find myself needing to make it for a party. Can we get a bhel puri crash course here?
  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. 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
  13. In a few weeks I will be hosting an outdoor/indoor "party" (for lack of a better word). It will consist of 14 families from India staying here for a few years (they have been here for about a year) and the local families of the people professionally involved with the Indian group... Kids of all ages will also be coming. What should I serve? I thought about a BarBQ, for those that do eat chicken/meat, but what about those who do not? Should I have some Indian style dishes? Which ones can I make having not too much experience cooking this style of food? Should I go with what I normally would make? Any ideas and recipes? What would YOU do/want? Whenever the group gets taken out to a restaurant, they request to go to "Taj Mahal" restaurant... Thanks in advance!
  14. 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:
  15. 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.
  16. 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.
  17. 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!
  18. 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.
  19. 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
  20. 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?
  21. 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!
  22. 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. I will be on a liquid diet for the foreseeable future, so I want to come up with creative ideas on what I can eat other than cream of name your vegetable soups. There can be no chunks, seeds, or other bits in the food. I will pass everything through a strainer just to be safe. It has to be thin enough to drink. Lassis were mentioned in another thread. I was wondering what Indian dishes I could have while on this diet. Thanks! Dan
  24. 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.
  25. 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?
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