Posted on 04/13/2017 3:33:47 PM PDT by Jamestown1630
Thanks!
That’s how it done. It’s a labor of love.
It’s a huge country, with many different regional styles. What we get in the average restaurant in the US isn’t really representative of all of it - sorta like Chinese.
I agree, though, that most recipes do have a LOT of ingredients :-)
My husband makes the most excellent Chicken Biryani - I think he first got the recipe from America’s Test Kitchen.
It’s a very ‘involved; recipe, and I can’t get him to make it often enough for me.
Thanks!
Sister does the buryani in a large stock pot, seasoned rice on the bottom and meat over that, seasoned hard boiled eggs over the meat.
The entire affair is sealed with a dough crust around the lid to seal it and when the dough cracks it is ready
Homemade Indian Butter Chicken and Spiced Chickpeas.
Liz is our ‘fix-it’ lady :-)
No, but it looks wonderful!
Its a lamb dish, very nice
What I appreciate about the Indians is this: they work hard and keep to themselves. They are not on a mission to destroy Christian civilization, unlike the Muslims.
Our Indian family are meat eaters and Catholic, though most of what they make is probably Muslim in origin.
I like the fish dishes, Not much for lentils.
I had my fill of that when I was poor LOL
If you like spiced meats, the Ethiopian ‘Siga Wot’ is wonderful:
http://www.epicurious.com/recipes/member/views/siga-wot-1254692
The issue with all of these things is that you have to have the authentic spice mixtures - ‘chow’ or ‘berbere’ for Ethiopian; gochugaru for Korean, etc. Trying to make it up with the ingredients in your local grocery just doesn’t taste the same.
But now, in the US, we can buy just about anything online, or in a local ethnic store. (I think I’ve got three quart bottles of the Korean pepper flakes vacuum-packed, in case of Apocalypse :-)
Caramel Pistachio Cake.
CAKE Blend/moisten on low 30 sec pkg Duncan Hines® Moist Deluxe® Caramel Cake Mix, tsp cardamom, cup (8 oz) sour cream, 1/2 cup water, 1/3 cup veg oil, 3 lge eggs. Now beat on med 2 min. Bake in sprayed bundt or parchmented/sprayed 11x17x1" pan 350 deg 20-25 min. Let cool.
ASSEMBLY cut cake into four equal sections along short side. Layer on server, cake layer, frosting; second layer, then frosing. Repeat w/ all four layers. Refrigerate til needed.
SERVE Just before serving, breakup brittle; garnish sides and top of cake.
BRITTLE BTB 2 c sugar, cup water; brush down sides; cook light amber do not stir or move pan. Offheat add 3/4 c chp pistachios all at once. Work fast, pour steady stream on 2 parchmented sheetpans. Do not touch--very hot. Cool.
ICING elec/mixer paddle smooth 2-16 oz tubs Lender's Regular Soft & Creamy Cream Cheese, softened. Gently fold in smooth and creamy tub ea DH® Creamy Home-Style Caramel, French Vanilla Frosting.
I do and have been aware of Ethiopian spicy cuisine since the early 80’s.
Saved!
They love sweets
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