Posted on 04/13/2017 3:33:47 PM PDT by Jamestown1630
This week: Indian Food or your personal favorite exotic recipe!
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-JT
I let my Tamil wife do all the Indian cooking :)
May I have a MOAB??
Not a fan. :)
I touched on this a couple threads back but wanted to share the best empanada/baked fruit tart/etc. dough recipe as a whole. Fill it with whatever you wish. We happened to have some leftover Salisbury steak and gravy so put it all in the food processor for the filling. There’s sure to be an Indian recipe here that could be used.
Dough:
1 stick butter
4 oz cream cheese
1 C flour
Whirl in the food processor. Chill for half an hour. Roll out. Yields sixteen 3 3/4” rounds. Fill it, fold in half and pinch the edges. Or use a dough press. Bake at 375 for 15-18 minutes.
Mr. b, who doesn’t give much of a critic said it was a keeper and finished them all off that night. So flakey and super simple.
Lucky you!
That pastry sounds great.
I want to try Tamales, soon. I’m here in the midst of the barrio, and I’ve never tried making them.
Spare parts???
Shush.
Amen
I rub Saag Paneer in my hair. Technically I think it’s made with cubed farmer’s cheese that, like cottage cheese, doesn’t melt, just adds protein and dairy and substance.
It always amazes me how a 6 inch wide X 1 ft long X 6 inch deep container of fresh spinach collapes into about a cup of cooked for $5, so I grow my own.
As a dago, I keep the rich curry flavor but otherwise mozzarella, parmesan, garlic fusion it into Indo-Italiano, with buttered Naan or Italian crisp breadsticks to devour it with. Frankly, frozen spinach is the most cost- and labor-efficent way to manage cooked spinach dishes.
Self taught in making tamales. Lot of work, but I think they are worth the effort. If you give it a try, use lard for the tamale dough.
I don’t really like frozen spinach - I usually use the fresh baby stuff. But I’ve found that using a potato ricer squeezes the moisture out very efficiently, if you have to steam spinach for use in a recipe.
(I’ve heard of mayonnaise for hair, but not cheese ;-)
Definitely a drinking sport. I got invited to a tamale bee - Mexicans share the pain and expense for a day of work together but everybody leaves with four dozen, sweet AND savory - in my teens and remember every minute of it.
The mexicans *insisted* on Gebhardt’s chili powder, which you could not buy in bulk at the time so there were 25 empty bottles of it after we all ante’d up.
Gruesome scene. A whole hog head is simmered overnight, with bits of other meat thrown in, but the dulce - sweet - tamales were just a delight to make.
This past Christmas we had Goat Buryani for Christmas dinner
Gosh that was interesting, we had Momo’s an Roti
Soooooo good...
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