Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

What Indian food have you been cooking?


aneja_r
 Share

Recommended Posts

Hi Okanagancook

Urad Dhal inside chapati dough is delicious! Sounds very similar to Bedmi Puri.

It's a great way to use up leftover dough and any kind of dahl. The dahl just has to be not too thin...I usually reduce the liquid in the saucepan before putting in the fridge overnight that way it's easier to pack into the pockets. I have also frozen extra pockets on a sheet pan in the freezer then wrapped in foil for a quick lunch. Sometimes the dahl leaks out and gets nice and crispy in the pan :-))

These are not deep fried like puri though, just in a frying pan with a nice bit of ghee to create a crispy exterior to the dough while heating the dahl inside.

Link to comment
Share on other sites

My family is Indian, so we eat curries and the like quite often. I have been branching out to other styles than we usually have though, SA cooking is a bit different from Indian-styled cooking.

Link to comment
Share on other sites

Patrickamory, I agree! :-) I have trick leave fresh turmeric at room temperature, but wrapped up in a kitchen towel (cloth) - it lasts for months without drying out - good for ginger too or even better just bury the roots in a pot and take out a bit as needed.

a pot of soil? sand? I hate refrigerating ginger, I will try this

Link to comment
Share on other sites

In places with dry winters - especially NYC apartments! - I suspect you'd have to do some watering. The soil would turn to sand in a couple days.

That said, bague, I'm going to give your method a try!

janeer, I hate refrigerating ginger too, but turmeric seems to react differently despite being a root. It does go moldy eventually though.

Link to comment
Share on other sites

I've been on an Indian food kick lately, and have been re-discovering my copy of Vij's, Vikram Vij's restaurant in Vancouver. Lots of simple recipes that have great flavor combinations.

Coconut and saffron shrimp curry with grilled coconut kale. The kale was marinated in coconut and spices and then grilled. The tomato-based curry had a mild flavor but the saffron came through.

8146941470_a2d5f06bc4_z.jpg

Prawns in coconut masala. Good flavor from the blend of onions (yellow and green) and tomatoes.

8268169287_056d8c1fc6_z.jpg

Last night's dinner: grilled grouper with tomato-yogurt broth. The fish (the recipe originally called for sablefish) was marinated in oil and spices (paprika, cayenne) for a while and was cooked on the grill. The broth had a great flavor with a nice spike of ginger.

8270924907_9bd1d851bc_z.jpg

An old favorite from the same book, the lamb popsicles. They are served with a fenugreek cream curry that I could drink by the bowl full.

4485502191_a093f1856d_z.jpg

Link to comment
Share on other sites

Patrickamory, I guess you are right - with low humidity levels you might need to spray the soil so that it remains moist.

It's true that I use more fresh turmeric than ginger so I do not have the experience of it going mouldy, but I'm lucky to source fresh ginger and turmeric easily. I buy about 100g of turmeric and about 500g of ginger so, turmeric gets over earlier than ginger.

That said I've never had either turmeric or ginger go bad at my place...

Let us know about your experiences :-)

Link to comment
Share on other sites

I've had both go bad, the ginger gradually starts to rot at the outside, it doesn't ever seem to get moldy - probably dries out first. The center can usually be salvaged if it isn't too old. The turmeric lasts a surprisingly long time - a month or more - in the fridge.

Produce in NYC is often not that fresh. It is one of the huge downsides of living here - some of what can be seen at my local supermarket would horrify you - it's incredible they have the gall to even sell that stuff.

On the bright side, it is very easy to source high-quality ginger and fresh turmeric from the Indian groceries near me.

Link to comment
Share on other sites

How much fresh turmeric do you use in recipes that call for dried/powdered turmeric? Is it like fresh vs dried herbs: twice as much fresh? Now I just have to get my hands of some fresh turmeric. None in Penticton so will have to go to the East Indian stores in Kelowna. Drat.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      This almost had me in tears of nostalgia. My London home is a few minutes walk from here and I love the place. So glad to hear it seems to be being protected from developers, as I had heard it was under threat.   Wonderful food, too. Mostly vegetarian, which I'm decidedly not, but will happily eat from time to time.   London's most authentic Indian food?    
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...