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

[txhurl]

Ahm-tah! boy, you funny. We are properly describing dothead, not feather.

[ROCKLOBSTER]

Well, they’re both called Indians.

[ROCKLOBSTER]

I learned early-on that East Indian cooking’s “heat” can sneak up on you. My ears got hot, my sinus’ swelled up and I knew I had overdone it.

I asked the chef how they make their hot sauce, and he told me. I was surprised to learn the main ingredient is cayenne pepper. You simply pour out some ground red pepper, add a little vinegar, some water, and stir in a little garam masala.

Very simple, very tasty, and hotter’n hell.

[Jamestown1630]

Columbus made a little mistake; but accomplished greatly :-)

[ROCKLOBSTER]

I also learned from the Lakota, that their name comes from in-dios...which means “with God” (due to their spirituality)

He said: “I don’t know about you, but I’d rather be considered ‘with God’ than a ‘native American’.”

[txhurl]

Between turmeric (curry component), cinnamon and cayenne, the Eastern Indians have naturopathy beat. Their 90yos are out farming with a smile 7 days a week.

I don’t think I’ve ever met one that I didn’t wish as a neighbor. Special people.

[Jamestown1630]

Anyone who was/is born here is a ‘native’ american.

(I’ve never liked the term as it’s applied to aboriginals born on the North or South continent.)

[ROCKLOBSTER]

Cardamom, coriander, cumin (oh yeah, and curry leaves)

The 28 or so spices used in Indian cooking are said to combat most Western maladies, including high blood pressure, diabetes, high cholesterol and heart ailments.

[MS.BEHAVIN]

Hey everybody!
Here’s a nice Indian accompaniment to serve with Naan or other Indian breads, it’s really good and very simple!

In a medium bowl combine:

2 large chopped tomatoes
2 tbsp. chopped fresh coriander
2 small thinly sliced red onions
2 tblsp lime juice
1 teaspoon soft brown sugar
season with s&p to taste.
Mix well and cover with plastic wrap.
Refrigerate for 15 minutes before serving.

The lime juice and cilantro give it a nice “spark.”
Enjoy!

[cherry]

I’m been researching “scotch eggs” recently....anybody ever try making them?

[Yaelle]

I love Indian food. There’s one restaurant around the corner from here, semi famous sadly because the Kardashians have been there and filmed there as well. But their food is so good I chose it one year for my birthday dinner.

I have cooked curries since I was a teen, just loving a good vegetable curry. When I fist visited England the food did not impress... until we ate their Indian which was better than ours here. And I loved the food when I was in India and Sri Lanka and Nepal when I was quite young, as well. I especially remember water buffalo cooked many ways.

To the one with the Tamil wife: one of my favorite memories in the world was Negombo. The people, the storms on the beach, the food. The wild elephants inland.

Now, I like to make Indian comfort food like mung dal with rice, cooked soft til you can’t tell which is the lentil and which is the rice, well flavored but not too spicy. Good for when you are under the weather.

And I don’t know if it is Indian or Mexican but I love the pasty tamarind candy with chili pepper.

[Yaelle]

Here I am! Passover and hockey playoffs, and just life interfering with my freeping this week. Unfair.

How you is?

[Yaelle]

At my last house we did have lots of Indians and Pakistanis and others as neighbors.

And I am now taking turmeric every night because I just can’t eat enough to get all the health benefits that way. Sometimes I like Golden Milk but sometimes not in the mood for it. So I supplement with the capsules, must be combined with piperine from black pepper to get the full effect.

[RegulatorCountry]

Have you tried liposomal turmeric? Bioavailability is considerably increased.

[beethoven]

Thank you for posting this link. My intent was to glance at the link, then continue reading the posts on the cooking thread! Well, watched one video which led to another, then another! It's been years since I've made tamales. My mother always made them for Christmas Eve. She'd fill them with Chili Colorado. I found buying prepared masa from a local Mexican market was preferable to making my own. After watching one of the videos I may give it a try. The tamale spreader would certainly save time and ease the effort of making tamales!!

[pugmama]

I love Indian food. This is a menu I have used many times, always to great reviews.

http://www.foodandwine.com/slideshows/padma-lakshmi

[pugmama]

Also a favorite chicken korma that I also serve with Padma’s food and wine menu. I used pureed tomatoes when fresh tomatoes are not available.

http://www.food.com/recipe/padma-lakshmis-chicken-korma-274162

[pugmama]

I did this menu a week ago-loved it all.

http://www.tastecooking.com/appalachian-masala/

[pugmama]

Fabulous. Thanks Liz. I will make this.

[Liz]

So glad you liked the recipe.......will take glorious roasted cauliflower (or other veg) to new heights of deliciousness.