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.

How often do you eat Indian food?


Recommended Posts

Do you mostly make it at home?

How many items would you have at any given meal made at home for your daily meal?

Go out to restaurants?

Any particular items you like to eat more often?

If you own an Indian restaurant, can you share with us what your meal pattern is?

If you are non-Indian, could you tell us how often you prepare an Indian meal or even inspired by India meal?

Do you have or know kids that follow a similar pattern to yours in regards to Indian food?

What Indian foods do these kids find most appealing to them? Have they grown up outside of India and eating Indian food?

Link to post
Share on other sites

I eat Indian food roughly once a week. I mostly cook it at home, but enjoy going to Indian restaurants.

When I cook at home, I make between 1 and 2 dishes.

Even though I cook it only once a week, I find some indian techniques and spicing working their way into my other dishes. Particularly the technique of cooking spices in oil to base a dish.

Ben

Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

Link to post
Share on other sites

I never make Indian food at home, but I'm anxious to learn!

I go out for the mediocre Indian food that's offered here about once every other month.

My children have yet to be exposed to Indian food. That is probably because there's none very close to my home. However, I eventually plan to introduce it to them a dish at a time. Some of it they'll love right away, whereas other stuff will be very strange to them. The L'il Varmints are still young, so they can be trained!

Dean McCord

VarmintBites

Link to post
Share on other sites

My boyfriend and I make an indian meal at home 1 times a week, and usually dine at a South Indian restaurant 2x a month.

We make dal in Hyberdaad fashion-- usually add spinach or some veggies to it at the end. We make chappattis, have yogurt and pickle to go along side.

Wish I could eat more samosas :smile:

As I am non-Indian, I think the Indian influence on my cooking/menu planning has become seamless.

Link to post
Share on other sites

I'm here to confess that eat Indian food maybe once or twice a year - in fact, I avoid it whenever possible. I know that there are many wonderful and unique flavors to be found in Indian cuisine, but 90% of the time it's just too spicy for me to eat. For me, spicy food equals pain, and I would rather enjoy a meal than live through it. It's the same thing for most Mexican food. Thai food can also be a problem, but at least I can usually vary the heat when I order ("no stars, please").

Sorry. :sad:

Link to post
Share on other sites

I currently only have Indian food about three times a year. There's a decent Indian restaurant here in Springfield and I like their food too much. I always eat far more than I should. The main problem is that I usually have to go on my own because none of my friends here like Indian food. I have great difficulty ordering for one at this Indian restaurant because they don't have a thali plate. The closest thing is to order several dishes of Midwestern proportions, eat 1/8 to 1/4 of everything, take the rest home, eat leftovers the next day and throw out the remainder. It's expensive and wasteful, but I need all those different dishes. I don't cook Indian at home for the same reason.

Link to post
Share on other sites

Do not cook at home - One meal a week - mostly weekends. No kids :smile:

Actually, sometimes at work, if some-one is in the mood for indian, we might go out or order in. It is more often per week when in LON

anil

Link to post
Share on other sites

How many items would you have at any given meal made at home for your daily meal?

I think in order to fully appreciate any cuisine, you have to follow the traditional pattern of dining. Part of the appeal of 'Indian food' is the accompaniments, and the order/variety of courses. So I usually go all the way with that idea, depending on the regional food I'm serving/ordering.

Go out to restaurants?

At least twice a week. In NYC - you know the deal. In London - still much to explore, and so much more on offer.

Any particular items you like to eat more often?

Not really; I like most of what I've experienced so far. I'm trying to develop a better discernment of the different regional styles of food, at the moment.

If you are non-Indian, could you tell us how often you prepare an Indian meal or even inspired by India meal?

I've become so attuned to the cuisine that I'm probably always inspired by it now. Refined spicing routines, progressive menu planning, and providing more 'condiments' are what come to mind.

Do you have or know kids that follow a similar pattern to yours in regards to Indian food?

My nephews/nieces/cousins. So far, so good....

What Indian foods do these kids find most appealing to them? Have they grown up outside of India and eating Indian food?

As with most children - the 'fun' foods are a safe bet. Snacks, breads, and desserts. In this way they develop a taste for the spicing routines without realising it. My nephew, in particular, loves nimki, will now only eat fresh made flatbreads and frybreads, and is crazy about coconut chutney, galebi, and (my poor version of) sandesh. Hopefully, the main dishes will follow, as his palate matures....

Link to post
Share on other sites

Depending on the "phase" I am in I will cook Indian anywhere from 2 to 3 times a week to 2 to 3 times a month, eating it out is maybe just a couple times a year. Though it is not necessarily Indian food, I use Indian spices and flavoring in other foods as well.

my kids eat pretty much anything I make, though I do tone the spice level down to medium for them.

If I am making Indian it usually consists of three to four dishes a meat and/or vegetable main with sides or either rice, bread and/or beans of some sort and always a yogurt or relish.

Kristin Wagner, aka "torakris"

 

Link to post
Share on other sites

At least once a week. Stopped making it at home as kitchen is not equiped to handle it. BTW, did anyone see the Madhur Jaffrey menu at the James Beard House? The list of dishes is enough to make my head spin!

Ya-Roo Yang aka "Bond Girl"

The Adventures of Bond Girl

I don't ask for much, but whatever you do give me, make it of the highest quality.

Link to post
Share on other sites
Do you mostly make it at home?

No. I seldom cook nowadays, but I have made Indian food to satisfactory results from good cookbooks (Madhur Jaffrey's cookbooks, Coleman Marks' Regional Indian Cooking, et al.).

Go out to restaurants?

Yes.

Any particular items you like to eat more often?

Masala Dosas, because there's a good South Indian place near me that makes good Masala Dosas.

The answer to your primary question is I eat Indian food on average at least once a week and often two or three times a week. I sometimes go by a little corner store/taxi stand on 2nd Av. and 2nd St. in Manhattan called Pak-Punjab and get a Chatli Kebab or some such to go.

Michael aka "Pan"

 

Link to post
Share on other sites

I am addicted to marsala thosays, and eat it for breakfast three times a week.

Here in Singapore we are very partial to Curry Fish Head; I think this is not from India, but we like it anyway.

Can't cook Indian food.

Otherwise, I will eat tandoori and bryani about 5-6 times a year.

When I was a student in London we ate in or had takeaways from curry houses all the time- probably not authentic but closest to Malaysian food a that time. Vindaloo, madras, onion bhaji, pakoras.

Link to post
Share on other sites

I eat Indian around once a week/two weeks - and I cook it around once every month.

"Long live democracy, free speech and the '69 Mets; all improbable, glorious miracles that I have always believed in."

Link to post
Share on other sites

I probably consume it just over twice a week out of the house at my two favorite Indian restaurants and cook at home about 3+ times a week. I am a nut for the stuff... Especially, now that I got my hands on a 20 pound granite Thai mortar and pestle, I have built a large inventory of fresh spices and I can play forever with the stuff. Just haven't found any reading material on good, set spice blend recipes. I can figure out a lot by myself but I there is so much in the restaurants that I can't comprehend. The subtleties of each dish's flavours at the local traditional Indian places cannot be matched. However, I am new to this forum, and I am completely blown away by the localized sections for my favorite cuisines and my city (Montreal). I hope to learn much here, and offer what I can in return. I'll start with this site, I am sure many of you may have already come across it: Gernot Katzer's Spice Page

Regards,

Joel

Link to post
Share on other sites
Suvir, how often do you eat Indian food?  :wink:

Last several months, it has been 3 Indian meals a day.

Has been actually great fun eating so much of it.

Back in NYC, I have it far less regularly. We eat out a lot.. and eat not that often at Indian restaurants.

Link to post
Share on other sites
  • 2 weeks later...

2-3 times a week. At home. Usually a vegetable curry, a dal, rice, store bought chappatis/naans, yoghurt, pickle. Pack a lunch with leftovers.

Rarely eat Indian food in restaurants. Maybe once every other month or so I get take out from the neighborhood Udipi take out place.

Go out to eat 1-2 times a week.

Link to post
Share on other sites
I'm here to confess that eat Indian food maybe once or twice a year - in fact, I avoid it whenever possible. I know that there are many wonderful and unique flavors to be found in Indian cuisine, but 90% of the time it's just too spicy for me to eat. For me, spicy food equals pain, and I would rather enjoy a meal than live through it. It's the same thing for most Mexican food. Thai food can also be a problem, but at least I can usually vary the heat when I order ("no stars, please").

Sorry. :sad:

Much of the best Indian I've had was not spicy at ALL. It's always spicy in the sense that its heavily seasoned, but I've had plenty of dishes where curry and/or chilis--if present--were moderate, by design.

Mexican... same thing to an extent.

I think people outside of these countries, by and large, have picked up on the spicy aspects of these food and often overlook the more subtle dishes. They don't sell as well, I guess.

Now to be totally up-front--I love spicy food. But I'm generally more inclined to eat Thai, Chinese or even Italian food spicy than Indian or Mexican--although I suppose the low-point of my "spicy" scale is higher than most people's.

Oh... given the fact that there is only one really good Indian place near me, I don't eat Indian all that often anymore. But back when I worked down the street from a great place I ate lunch there twice a week.

Edited by jhlurie (log)

Jon Lurie, aka "jhlurie"

Link to post
Share on other sites
Much of the best Indian I've had was not spicy at ALL.  It's always spicy in the sense that its heavily seasoned, but I've had plenty of dishes where curry and/or chilis--if present--were moderate, by design.

What Indian restaurants do you eat at where this "curry" you mention is being used even if only moderately.

What does "curry" taste like?

What is "curry"?

Is it a spice some Indian restaurants are known to use?

Could it be that some Indian restaurants are cooking with curry powder, and you may be calling it "curry"?

Or is it some other ingredient???

Much of the best Indian food I've had was not spice at all, either. It was hardly heavily seasoned either. And most of the Indian food I enjoy, has never had even a minor trace of curry. Some dishes, I must admit, but not very often (rare instances do exist, and those I enjoy) enjoyed by me, or not often even found in most menus, are made with curry powder, but even these, are hardly heavily seasoned, if they are really Indian and well cooked and well served.

Indian food when cooked as one would find it cooked in India (both in restaurants and homes), strives for a balance between spices, heat (not talking thermal here) and layers of flavor. It is a balancing act between produce, meat, spices, herbs and other ingredients. To enjoy it, one must be able to understand a cuisine that has subtlety smacked at its very core and also at it's forefront.

Maybe Indian food is not Indian in many of these restaurants where heavily seasoned foods may find a place of pride.

Indian cuisine is diverse. And so, in the Indian culinary genre, you will find dishes that are bold, dishes that are shy and dishes that only exist to rely heavily on the brilliance, seasoning and life of another.

Indian food also relies many a time on condiments that sate the "heavy seasoning" desired by some. The pickles, chutneys and podis (powders) give those that want heat and very bold seasoning and avenue whereby they can enjoy a meal and find what they are looking for.

"Curry" to most Indians means sauce, gravy or even a seasoning called Curry Leaf. Curry leaves impart a taste very different from that of Chilis. And actually, curry leaves are one of those ingredients that could hardly ever be too much. It is a magical leaf and its use is abundantly chronicled in the cooking of Southern India. To have enjoyed Southern Indian cuisine means to have enjoyed the taste that can only be found in some dishes where curry leaves along with some other seeds, stalks or stems are used to temper a dish or oil. I would hope the "curry" you mention is different from this great leaf, for the one I speak of, and Southern Indian cuisine has masterfully used for millennia, is hardly one that needs to be used in moderation.

In ending, what is this mysterious "Curry" and what restaurant should one go to if one were to want to sample this food that uses this "curry"? :smile:

Link to post
Share on other sites

jhlurie, you made a very important and critical post.

In this forum, we have been talking recently about Indian food and where it is headed in the US.

Curry may be something we would need to demystify before we go anywhere.

Your post is sincere and honest, and it is our Indian restaurants and each of us people in this industry that need to be more sincere and work harder in sharing what our cuisine is all about.

Link to post
Share on other sites
What Indian restaurants do you eat at where this "curry"  you mention is being used even if only moderately.

What does "curry" taste like?

What is "curry"?

Is it a spice some Indian restaurants are known to use?

Could it be that some Indian restaurants are cooking with curry powder, and you may be calling it "curry"?

Or is it some other ingredient???

Well, I did say:

if present

in recognition of the fact that what I WAS referring to was hardly a universal--or even frequently used--ingredient.

And yes... curry is a class of things more than it is a single thing. My casual use of it bordered on the improper, in the way that many Westerners misuse it--to refer to the sauce as if we were referring to curry powder--which I agree is not at all present in many of the things I refer to as being in "a curry". And curry powder certainly isn't a single thing, since it's a blend which can include cumin, cinnamon, coriander, cardamom, cloves, tumeric, black pepper, ginger, mustard, fennel, nutmeg, red pepper and many other things.

And none of this necessarily has anything to do with Curry Leaf (Murraya koenigii), except that its trying to imitate it, and I suppose not always faithfully.

And to complicate things even more I understand there is something called a "Curry Plant" (Helichrysum angustifolium), which is NOT the plant which Curry leaves used in Indian food come from, but which instead supplies oils for fruit flavors and scents.

Was just lazyness of speech Suvir . . . although I confess that I had to look up the difference between the curry plant and the OTHER curry plant, and also refresh myself on a few of the possible permeatations of curry powder ingredients.

Personally I blame the British, since its easier than taking personal responsibility. :hmmm: They invented the concept of Curry Powder (at least as a commercial pre-packaged entity), since apparently they had trouble shipping the leaf home.

Given this turn in the coversation, I'm going to ask next time at my favorite Indian place whether or not they are using curry leaf (then again I don't really know a lot about how well it grows around here--although I do frequently spot whole leaves of SOME type in some of my dishes, which since I've never really looked could have just as easily been bay leaves). Frankly I never thought to ask before, but if they aren't I'm assuming that they using a good enough mix of other spices--which are NOT coming mass-packaged out of a tin or something like that.

BTW: This reminds me a lot of the discussion we had once here on eGullet about Wasabi (in that case I actually had no idea that western Wasabi is not... actually Wasabi).

Edited by jhlurie (log)

Jon Lurie, aka "jhlurie"

Link to post
Share on other sites
What Indian restaurants do you eat at where this "curry"  you mention is being used even if only moderately.

What does "curry" taste like?

What is "curry"?

Is it a spice some Indian restaurants are known to use?

Could it be that some Indian restaurants are cooking with curry powder, and you may be calling it "curry"?

Or is it some other ingredient???

Well, I did say:

if present

in recognition of the fact that what I WAS referring to was hardly a universal--or even frequently used--ingredient.

And yes... curry is a class of things more than it is a single thing. My casual use of it bordered on the improper, in the way that many Westerners misuse it--to refer to the sauce as if we were referring to curry powder--which I agree is not at all present in many of the things I refer to as being in "a curry". And curry powder certainly isn't a single thing, since it's a blend which can include cumin, cinnamon, coriander, cardamom, cloves, tumeric, black pepper, ginger, mustard, fennel, nutmeg, red pepper and many other things.

And none of this necessarily has anything to do with Curry Leaf (Murraya koenigii), except that its trying to imitate it, and I suppose not always faithfully.

And to complicate things even more I understand there is something called a "Curry Plant" (Helichrysum angustifolium), which is NOT the plant which Curry leaves used in Indian food come from, but which instead supplies oils for fruit flavors and scents.

Was just lazyness of speech Suvir . . . although I confess that I had to look up the difference between the curry plant and the OTHER curry plant, and also refresh myself on a few of the possible permeatations of curry powder ingredients.

Personally I blame the British, since its easier than taking personal responsibility. :hmmm: They invented the concept of Curry Powder (at least as a commercial pre-packaged entity), since apparently they had trouble shipping the leaf home.

Given this turn in the coversation, I'm going to ask next time at my favorite Indian place whether or not they are using curry leaf (then again I don't really know a lot about how well it grows around here--although I do frequently spot whole leaves of SOME type in some of my dishes, which since I've never really looked could have just as easily been bay leaves). Frankly I never thought to ask before, but if they aren't I'm assuming that they using a good enough mix of other spices--which are NOT coming mass-packaged out of a tin or something like that.

BTW: This reminds me a lot of the discussion we had once here on eGullet about Wasabi (in that case I actually had no idea that western Wasabi is not... actually Wasabi).

jhlurie, thanks for a great post and all that research.

Your usage of curry was hardly improper, it just is what it was. No apology was expected or necessary. It has led to great discussion and will hopefully still lead to more.

I hope threads on this forum gave you some help in that great effort you made. We have had threads on most all things you speak about.

The part below is what threw me off completely and still does:

"It's always spicy in the sense that its heavily seasoned, but I've had plenty of dishes where curry and/or chilis--if present--were moderate, by design."

The way in which you use the word curry and/or chilis did not make me think sauce, it made me think you were speaking of one ingredient.

Whilst curry powder has many spices in it, it hardly has any semblance of even one that really comes out winning. Unfortunately, turmeric is the boldest flavor in most brands. And that is hardly something Indian restaurants would want to buy curry powder for.

Also, not sure what dishes you usually eat, but if you could name a few of those that you have enjoyed or not, we could disect them in this forum and see if curry in any form would have/should have made its way into them.

It is easy to blame, but I feel one could hardly blame the Brits about anything even remotely related to Indian cuisine. They have not only embraced it, but they have lived and grown with it and seen it flourish, adapt and go back to its roots all in their own country. They invented curry powder, but the rest of the world uses more of it :sad:. They moved on, but the Anglophile in the best of us could not.

Curry powder actually is not just about the curry leaf. It was about trying to replicate an entire genre of cuisine and that is where it failed. Curry powder has no similarity at all to the very distinct and wonderful taste and flavor of curry leaves.

In NYC, very few restaurants keep curry leaves (unless they are Northern Indian). And luckily the number of those having them in their pantry is growing, since an awareness of Southern Indian foods is growing and chefs and owners are trying to add to the regional richness of their menus.

Bay leaf could have just as easily been the spice you have found in your food. Bay leaf is used far more commonly and not as moderately. But bay leaf could be used abundantly without overwhelming the flavor of a dish. It could only be an irritant on th plate.

Even the worst Indian restaurant kitchens I have gone into, use whole or individually powdered spices or both. Chaat Masala (for street foods and some other dishes), garam masala and achaari masala (pickling spice mix) are some of the pre-packaged spices you may find in most kitchens, but even those are made in house in some of the better restaurants.

We had a very interesting discussion here about the Curry Plant (Helichrysum angustifolium) as well. It is NOTHING at all like Curry Plant (Murraya koenigii) that we Indians love and use. One is a small herbaceous plant and the other is a small tree. CLICK here to read the thread we have had on Curry Leaves.

It would be great to hear names of some of the dishes you have enjoyed or not appreciated at Indian restaurants you have frequented.

Link to post
Share on other sites
I'm here to confess that eat Indian food maybe once or twice a year - in fact, I avoid it whenever possible. I know that there are many wonderful and unique flavors to be found in Indian cuisine, but 90% of the time it's just too spicy for me to eat. For me, spicy food equals pain, and I would rather enjoy a meal than live through it. It's the same thing for most Mexican food. Thai food can also be a problem, but at least I can usually vary the heat when I order ("no stars, please").

Most foods in general are an aquired taste or you have grown up with it to like it or not like it. I really appreciate your undersatnding and honesty in acknowleding that Indian food has uniqueness in the wonderful flavors and your fear of pain in post meal.

This is where I like to introduce myself to you as a restaurateur and encourage you to eat more Indian food.

Contrary to popular belief that Indian food is being curry, hot and spicy , heavy seasonings of spices and cayanne give you that heat. Unfortunately this was mis-represented by some unforeseen Indian Restaurants in the past. Today the chefs are bringing out true Indian Sensation, a land renowned for exquisite food. A light hand on spices, herbs gives you flavors and not heat. Proper use and balance of spices gives you the flavors. Hot food is nothing to do with spices.

Kababs, Kormas for instance might be perfect for you.

Have you had the wonderful breads we offer?

What do you eat when you go to Indian restaurants?

Link to post
Share on other sites

Thanks to everyone for their encouragement in discovering a wider range of (non-spicy) Indian food. I think one of the problems I've had is the limited number and scope of Indian restaurants in the cities I've lived, which cities also aren't known for their adventurous diners.

Another problem is the general public's seeming mania for anything spicy these days. Everything from junk food to fine dining is jumping on the bandwagon for extra spiciness, and Indian restaurants seem like a natural to cater to the demand. I would be more interested in exploring the range of Indian food, but I have been burned in the past (if you'll excuse the expression) by menus that list nothing that I can comfortably eat, and there are so many other ethnic foods to explore that don't tend to use any hot spices that I don't feel deprived.

I'm also quite ignorant of the vast array of Indian dishes and cooking styles, so I would be much more comfortable taking a risk on eating at an Indian restaurant if I had someone knowledgeable to guide me with selections. But I know it's annoying to dining companions (and embarrassing to me) to constantly have to ask which dishes are spicy, or can the chef reduce the heat on this or that item - especially when everyone else at the table loves the spiciness and eats Indian food for that very reason.

And I just want to clarify - I don't avoid spicy foods because of any gastrointestinal distress after eating them. It is the burning sensation in my mouth that is the "pain" I refer to. I've never understood why people seek out and enjoy this experience for the same reason I don't understand why many people enjoy scary movies.

Link to post
Share on other sites
  • Similar Content

    • 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.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...