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I always wondered why mustard oil in the US was labeled "for external use only" so I was happy to see this Serious Eats article.
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Feb 13, 2020 02:10
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| # ? Jun 7, 2024 22:55 |
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As someone who makes dal every week this one is honestly insanely good for how simple it is. I think it's the large amount of garlic and kasuri methi but somehow it all comes together into much greater than the sum of its parts. https://www.vegrecipesofindia.com/dal-palak-recipe-spinach-with-arhar-dal/ Gonna be hard to try some new recipes after making it a couple times in a row but I have a lot of mung beans to use up so I guess that's next on the find the best dal list.
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Feb 14, 2020 22:30
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I just made the one pot instant pot biryani from Two Sleevers https://twosleevers.com/pressure-cooker-chicken-biryani/ . I did it lazy style (it was getting late) and just used some garam masala. I also messed up at the store and somehow bought a bunch of fenugreek leaves rather then coriander leaves. I was also going to cheat and add a drop of mint oil rather then fresh mint, totally forgot to do that. Anyhoo, other then not having the same level and quality of fragrance, it was not bad! The fiance said it was not bad at all, and that he's paid for and eaten much worse back alley biryani in India. Next time I'll be tempering my spices properly and using the right fresh herbs. But even lazy biryani was good stuff. The rice was the PERFECT texture. https://i.imgur.com/gR5uX76.jpg Suspect Bucket fucked around with this message at 04:45 on Feb 18, 2020 |
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Feb 18, 2020 04:15
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Suspect Bucket posted:...he's paid for and eaten much worse back alley biryani. I know that food carts and stalls are super-popular in India, but all the ones I've seen were vibrant and buzzing. Is there more to the story of terrible back-alley biryanis? Those words are almost cyberpunk in the grim filthiness of the imagery they evoke for me. Oi, chummer, you are new around these parts, aren't ya? Everybody knows you don't ask where the tasty bits come from in a back-alley biryani. Now shut up and eat!
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Feb 18, 2020 04:45
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mdxi posted:I know that food carts and stalls are super-popular in India, but... is there more to the story of terrible back-alley biryanis? Those words are almost cyberpunk in the grim filthiness of the imagery they evoke for me. He never did tell me where that third nipple came from.
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Feb 18, 2020 04:46
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Segue posted:As someone who makes dal every week this one is honestly insanely good for how simple it is. I think it's the large amount of garlic and kasuri methi but somehow it all comes together into much greater than the sum of its parts. This was way better the next day heated up. The flavors needed more time to infuse in my opinion. My kids ate it but requested dal makhani next meal
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Feb 21, 2020 22:25
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DangerZoneDelux posted:This was way better the next day heated up. The flavors needed more time to infuse in my opinion. I always eat my dals next day haha, so that's good to know! And yeah I have found with a lot of heavily spiced food, waiting helps. I've never been that into dal makhani. Maybe just my dislike of kidney beans. Any recommendations for a go-to one? I've been getting into VahChef on YouTube. I don't really care for him personally but he's a good step up from a lot of the more home cooking channels. I find a lot of his recipes have that extra richness that you expect from more restaurant-style cooking so I'll do his stuff if I want to put in a little extra effort. https://youtu.be/bonyoQEviXs Speaking of restaurant chefs I was very disappointed to find out Atul Kochhar seems to be an ardent Hindu nationalist. His recipes were good 
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Feb 21, 2020 23:55
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DangerZoneDelux posted:This was way better the next day heated up. The flavors needed more time to infuse in my opinion. I love dal makhani, but only when it's made with just the black lentils and not kidney beans.
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Feb 22, 2020 03:49
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So, I used to cook Naan all the drat time back where I used to live to compliment curries or other dishes that I made, but ever since I moved to a new place that only has an induction cooktop, my attempts keep coming out trash and I don't know what I need to do to get a lighter consistency rather than dense. Am I just hosed, short of starting a fire in the kitchen?
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Feb 29, 2020 00:36
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ACES CURE PLANES posted:So, I used to cook Naan all the drat time back where I used to live to compliment curries or other dishes that I made, but ever since I moved to a new place that only has an induction cooktop, my attempts keep coming out trash and I don't know what I need to do to get a lighter consistency rather than dense. Am I just hosed, short of starting a fire in the kitchen? I do naan on a gas top fairly often. Induction should be ok? If you have a decent broiler in your oven you could try that too, I’ve done that when the cooktop was lovely electric (rings not induction). When in doubt, make it hotterer! And get ready for the smoke alarm.
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Feb 29, 2020 01:36
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What kind of pan are you using?
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Feb 29, 2020 01:37
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As of right now all I've got access to that's applicable is a skillet, since I had to get rid of my other cookware forever ago. Definitely open to suggestions on how better to do it though.
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Feb 29, 2020 02:06
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Bad news: coronavirus. Good news: since I'm mostly self-quarantining I can start posting some Indian food that I'm cooking in this thread (since I live in India so that's pretty much all I'm cooking). Bad news: it's mostly boring stuff since I don't have a super well-equipped kitchen for various reasons, and I sort of live in the middle of nowhere so there's not a lot of variation in the ingredients available. Good news: I don't live in California anymore, so I don't get California produce prices, but I do get rural India produce prices which are just as good. All this for ~80 cents: 
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Mar 20, 2020 11:25
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I think one of those tomatoes would have been 80c here in Australia. We’re paying about $10 per kilo for tomatoes right now.
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Mar 20, 2020 12:14
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Made some makhana / fox nuts for breakfast: They're soft puffy things so you cook them on the stove on low with a bit of oil for a while until they crisp up, then mix in spices. Pretty tasty.
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Mar 22, 2020 09:14
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Stamping my Indian ground chilli powder with "does not gently caress around" for the second time.
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Mar 24, 2020 09:13
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TychoCelchuuu posted:Made some makhana / fox nuts for breakfast: I keep seeing these in giant bags at the good grocery store, always wondered what they were. Is it like a puffed rice texture? I love puffed rice. Something about that texture is amazing to me.
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Mar 25, 2020 03:51
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Puffed rice is crispy already, right? These are basically soft until you toast 'em.
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Mar 25, 2020 06:00
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 (Almost) vegan quaran-thali made almost entirely from canned/dried ingredients! the naan is not vegan but it would have been if my dairy yogurt wasn't gonna go off faster
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Apr 1, 2020 02:40
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So for hing, how much is "a pinch"? I pierced a relatively tine hole into my bottle, and I can get out little puffs of the stuff. Is it like a few puffs, or a few healthy shakes, or should I be getting out a decent amount from the jar?
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Apr 11, 2020 17:25
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Eeyo posted:So for hing, how much is "a pinch"? I pierced a relatively tine hole into my bottle, and I can get out little puffs of the stuff. Is it like a few puffs, or a few healthy shakes, or should I be getting out a decent amount from the jar? My bottle already has a hole in it about the diameter of a pencil. I always add a couple shakes, maybe a bit less than 1/8 of a teaspoon. Unless you're adding heaping mounds, I'd err on the side of adding more. It's a delicious background spice so it's not going to unbalance the dish horribly.
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Apr 11, 2020 17:38
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Eeyo posted:So for hing, how much is "a pinch"? I pierced a relatively tine hole into my bottle, and I can get out little puffs of the stuff. Is it like a few puffs, or a few healthy shakes, or should I be getting out a decent amount from the jar?
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Apr 12, 2020 15:23
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Sex Hobbit posted:
Looks beautiful, especially the fruit cocktail :p
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Apr 12, 2020 15:31
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I've gone from practically no cooking to cooking 100% of the food I eat. And I'm only eating Indian food. Here's the latest: Bitter gourd sabzi. Meanwhile mango season is just starting. I'm looking forward to it a lot. I'm kind of in the boondocks and I dunno how much we'll get but the grocery store I shop at had some unripe ones for the first time a couple days ago so that bodes well.
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Apr 12, 2020 16:19
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It's seven in the morning, so I've naturally just finished dinner.       I'd normally go with chappati or paratha, but I have a perfectly good rice steamer I never, ever use.
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Apr 14, 2020 11:57
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The only thing better than rice or bread with an Indian meal is rice and bread with an Indian meal.
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Apr 14, 2020 12:22
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 Been running low on all-purpose flour so I've been using more forgotten flours. This is Madhur Jaffrey's mung bean pancakes with sooji upma. The recipe calls for a thin layer of upma but I'm hungry so I basically just made a sort of taco. Honestly one of the most delicious things I've eaten and beyond the cilantro, all just pantry or freezer items. If anything has prepared me for only going grocery shopping a couple times a month it is this beautiful cuisine.
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Apr 15, 2020 02:26
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 Peach raita, butter chicken, palak paneer, dal makhani, rice n' pickles. I perhaps do not have the finest hand when it comes to drizzling cream.
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Apr 16, 2020 03:14
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Looks great! Love the cute little cardamom on the rice. It turns out I'm far from the only one who gets annoyed at people who call all Indian stuff "curry." I have no mixi/blender/etc. here so I have to buy preground garam masala. Check out the label on this one:  Don't you dare call it a curry powder!
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Apr 16, 2020 07:16
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First mango of mango season! It's delicious. Jeera rice with onions and dried chilies and probably some other stuff I'm forgetting. 
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Apr 21, 2020 11:05
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 Made masala dosas for breakfast this morning. Couldn't really get the dough to ferment on its own (I only have a stick blender so it's not that smooth and fermenty) so I added some yeast overnight and it puffed up great. I'm going to try to make bastardized idlis with some ramekins tomorrow, or apparently I can add some more sugar and make sannas which also look dope.
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Apr 21, 2020 14:25
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I've never bothered making idlis because I've never owned an idli pan nor do I like them more than other stuff I could do with my time and those ingredients. I'm looking forward to seeing how yours turn out!
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Apr 21, 2020 16:38
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TychoCelchuuu posted:Looks great! Love the cute little cardamom on the rice. I mean, if you use garam masala when you were expecting curry powder eg in coronation chicken you probably won't like the result!
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Apr 21, 2020 16:42
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TychoCelchuuu posted:I'm looking forward to seeing how yours turn out! Idli update: Oh man these guys really puff up! Made them a bit thick since they almost doubled while steaming but the ramekins worked and they came out pretty cleanly after cooling a bit. The texture was similar to a light cornbread, probably because my batter wasn't super smooth, but they were nice and airy with a bit of a sticky rice feel.  I've had idlis like once in my life so I can't really compare them to anything but they were definitely more a vehicle for sambar than anything really flavourful or that I would make again. I did, however, divide the dough in half and add some sugar and dessicated coconut to make Goan sanna and oh my god. The subtle sugar and sweetness of the coconut with the savoury almost sourness of the batter is my my new favourite thing.
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Apr 22, 2020 13:44
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From the potato thread, a simple aloo baingan:
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Apr 23, 2020 04:31
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Spinach paneer korma, brown rice, onion naan. 
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Apr 29, 2020 16:09
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Segue posted:This is Madhur Jaffrey's mung bean pancakes with sooji upma. "What's upma?" "Nothing son, what's up with you?" I'll get my coat. I'm just jealous of all this great stuff here. Living in Germany it's not easy getting hold of good ingredients unless you happen to be in one of the big cities (and the stores are open).
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May 1, 2020 09:56
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It's mango season. Make mango curry. 
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May 8, 2020 01:54
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Made some quick mung bean sprouts since I'm out of fresh produce and tried my hand at making usal. I didn't have a few ingredients (stone flower??? What the hell Maharashtra?) But it turned out supremely delicious. The coconut and sesame-heavy goda masala is a really lovely changeup from the usual garam.  
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May 8, 2020 03:29
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| # ? Jun 7, 2024 22:55 |
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Yummm, everything in the last two posts looks great. My own contribution, courtesy of the 10kg sack of atta I bought a little while ago: And from the potato thread, some absolutely delicious batata nu shaak: 
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May 8, 2020 05:32
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