Weekly Cooking (and related issues) Thread

[Jamestown1630]

I fell in love with Indian food by encountering it in little hole-in-the-wall places – first at the eatery at Union Station in D.C., and again at a surprisingly wonderful strip-mall restaurant near my home.

I was very happy when my local grocery chain started selling packaged, boil-in-bag versions of various Dal, Chana Masala, and other items. They weren’t like restaurant fare, just pretty good when I needed a fast Indian Flavor Fix. But they are so expensive! so I recently decided to strike out on my own and try to make some of these things at home.

My first attempt was a Chickpea dish (Chana Masala) which turned out really good – much better than the packaged stuff, and even fresher and brighter than the hole-in-wall offering. I used this recipe, and the only change I made was to cut down the garlic a little bit – next time, I don’t think I’ll cut it down. I used a fat Jalapeno for the pepper:

http://allrecipes.com/recipe/236564/chana-masala-savory-indian-chick-peas/

Garam Masala, a traditional and widely-used spice mixture, is best when you roast the herbs and grind them, as you make each dish. But for convenience, I’ve bought a bottled one. If you want to make your own from prepared spices, here is a recipe:

http://allrecipes.com/recipe/142967/easy-garam-masala/

Another item that my local restaurant makes is a little onion fritter – Onion Bhaji – and I would go there just for this! There are lots of recipes for Onion Bhaji; here is a simple one:

http://www.bbc.co.uk/food/recipes/onionbhaji_85976

But what makes the Onion Bhaji really special is the sauce served with it – a mint/cilantro ‘chutney’:

http://www.epicurious.com/recipes/food/views/cilantro-mint-chutney-238020

-JT

[MomwithHope]

Thanks!

[mylife]

That’s how it done. It’s a labor of love.

[Jamestown1630]

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 :-)

[Jamestown1630]

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.

[MomwithHope]

Thanks!

[mylife]

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

[Liz]

Homemade Indian Butter Chicken and Spiced Chickpeas.

[mylife]

Ever had Rogan Josh?

http://www.food.com/recipe/rogan-josh-211487

[Jamestown1630]

Liz is our ‘fix-it’ lady :-)

[Jamestown1630]

No, but it looks wonderful!

[mylife]

Its a lamb dish, very nice

[tjd1454]

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.

[mylife]

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

[Jamestown1630]

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 :-)

[mylife]

http://www.food.com/recipe/nepali-momo-nepalese-meat-dumplings-86666

[Liz]

Sumptuous rich Caramel Cake, Pistachio Brittle garnish......cardamom adds Indian flavor.

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.

[mylife]

I do and have been aware of Ethiopian spicy cuisine since the early 80’s.

[Jamestown1630]

Saved!

[mylife]

They love sweets

[mylife]

Amazon market is my friend ☺