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I have to stump for the homies at Spicewalla, these are dope and cost about as much as the local national grocery chain. Big fan of getting the staple boxes as new apartment gifts— encourage people to throw away their dusty old stuff.
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# ? Jan 23, 2024 16:36 |
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# ? Jun 10, 2024 05:47 |
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If you're afraid of heavy metals in your spices, call the spice vendor, and ask if they require their importers to supply heavy metal testing for each lot. You don't need to ask to SEE said report, but merely if they require and get the information. Any good spice vendor will keep on hand heavy metal testing results for each lot of spices that they import, because adulteration is a serious concern. That said, I've seen that the spices from Kerala, Tamil Nadu, and Sri Lanka tend to be pretty safe. The stuff from North India also tends to be legit, except when you're talking about saffron, because usually it's just Spanish saffron with a Kashmiri saffron label slapped on it, and a significant markup. The major adulteration issues came from Bangladesh. India seems to have not had that much of an issue. THAT SAID. For turmeric in particular, put some in some water, and add baking soda. It should turn red. If it's not turning vibrant fire engine red, you've got garbage on your hands.
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# ? Feb 3, 2024 16:08 |
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Some Indian food, for those interested: A fancy version of your standard "pre-lib" veg burger. Every fast food/cafe/burger place/etc. in Delhi sells something like this. A vegetable (mostly potato)-based crispy patty, plus slaw, vegetables, etc. Typically vegan unless you add cheese, because the mayo here is usually made without eggs. The best street food stall near me; also a little famous (and much more extensive than most street food vendors - it's a permanent building). They sell all sorts of stuff, savory and sweet, most of which is fried. Today I got: Samosa and Kachoris (the fried balls) which come with a potato soup sort of thing that you dip them in (plus pickled carrot and green chili). All absolutely delicious! The samosa + kachoris together cost the equivalent of $0.78.
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# ? Feb 7, 2024 17:40 |
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Anybody have a good recipe for pav bhaji and pav bhaji masala? I found this one for pav bhaji: https://www.vegrecipesofindia.com/pav-bhaji-recipe-mumbai-pav-bhaji-a-fastfood-recipe-from-mumbai/ Which adds more veggies (some cauliflower) and less potato it looks like. Or am I better off going potato heavy? Her recipe for the masala had a lot of stuff in it, not sure what to think about all of it. https://www.vegrecipesofindia.com/pav-bhaji-masala-powder-recipe/#wprm-recipe-container-136083 quote:▢ 1/4 cup cumin seeds (jeera) – 26 grams
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# ? Feb 7, 2024 20:07 |
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Alright trip report: Pav Bhaji was tasty! I've never had it from a restaurant so I have no idea if that recipe is good or not. I probably wouldn't use black cardamom again though. It was smoky, but not in a good way. It was like some dude's cigarettes smoky not chipotle smoky.
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# ? Feb 12, 2024 23:48 |
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A fun Indian snack: Aam papad khatta: chewy mango candy covered with a very sour powder.
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# ? Mar 8, 2024 05:00 |
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TychoCelchuuu posted:
I think I could live on samosa alone if I had a variety of things to dip them in.
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# ? Mar 9, 2024 20:50 |
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Some delicious recent restaurant food: Arunachal Pradesh food. On the left in the bowls are plain boiled vegetables and dal. On the plate around the rice, clockwise from the left, are a sort of slaw thing, a greens dish, a spicy salsa sort of thing, some fermented vegetables, and some pickled vegetables. Bihari food. This is litti chokha, balls of wheat filled with spiced besan. Served with chana dal (big bowl), eggplant (left), and mashed potatoes (right).
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# ? Mar 25, 2024 07:01 |
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And the mangos are beginning to show up. Here is a Raspuri mango:
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# ? Mar 28, 2024 03:29 |
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I've been checking out some recipes for garlic pickles recently. Here are three examples: https://aahaaramonline.com/garlic-pickle-vellulli-avakaya/ https://www.youtube.com/watch?v=O_Cq1C7zG1U https://www.youtube.com/watch?v=0Ws7suGlJbU Notice they all involve putting raw garlic in oil and then peaceing out. I've always been told this is a recipe for growing botulin toxin, which will kill you. What gives? I mean to be fair I see people do stuff multiple times every day in India that would be considered unsafe in e.g. America, but I would think that food traditions would typically be safe, or else they'd die out over time because the people who cook the unsafe food would die out too, right? Any thoughts? I might crosspost this to the general thread or something because I went ahead and made the first recipe but I haven't eaten it yet because I'm worried I'll die.
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# ? Apr 14, 2024 07:30 |
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I’m not doing the math to figure out how safe those recipes are, but botulism can’t get a foothold if there’s enough acid or salt. I suspect that’s either happening there or intended to happen there. e: If you’re concerned but lukewarm on math and research, just eat them within a couple days. You can even make the classic murdery garlic in olive oil botulism playground as long as you leave it in the fridge and eat it within a few days. Anne Whateley fucked around with this message at 07:53 on Apr 14, 2024 |
# ? Apr 14, 2024 07:47 |
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I don't know what counts as enough acid or salt, but these recipes have way less acid and/or salt than I typically see in Indian pickles (and other kinds of preserved foods) so I'm still a little unsure.
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# ? Apr 14, 2024 08:39 |
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They are quick pickles. They probably last less long then the garlic would last on your shelf.
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# ? Apr 14, 2024 19:11 |
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VictualSquid posted:They are quick pickles. They probably last less long then the garlic would last on your shelf.
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# ? Apr 15, 2024 12:37 |
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Anybody have a favorite aloo gobi recipe?
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# ? Apr 29, 2024 00:58 |
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Aloo gobi is one of the things that can be made so many ways that I don't have a single favorite recipe. But I like it when it's made with kasuri methi, like this recipe.
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# ? Apr 29, 2024 04:58 |
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Thanks looks good. Whats the difference between the dried methi and fresh methi? I think a store near me sells fresh methi leaves, not 100% sure if they have the dried leaves or not. I'm sure my usual Indian grocery has the dried ones too.
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# ? Apr 29, 2024 22:30 |
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It's the same as the difference between pretty much any dried leaf and fresh leaf. Some difference in taste, huge difference in texture, etc.
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# ? Apr 30, 2024 03:32 |
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Alright turned out fine, definitely didn't put in enough turmeric, and could use a lot more cumin I think. Much less dry than the pictures, not sure how it would end up semi-dry with as much tomato as it asks for.
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# ? May 1, 2024 01:44 |
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Looks delicious! Tomatoes can vary vastly in their water content so maybe that's why yours is dryer.
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# ? May 1, 2024 04:20 |
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Yeah I had a think about it and it’s probably because I used however many cups of tinned tomato sauce rather than however many cups of chopped up tomatoes. I usually just use canned tomato since fresh tomatoes are usually kinda dire at this time of year around here.
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# ? May 1, 2024 05:12 |
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Eeyo posted:Which adds more veggies (some cauliflower) and less potato it looks like. Or am I better off going potato heavy? you can do whatever veggies you have on hand, i would say the core is cauliflower, green pepper, and potatoes i rarely use more than 1 black cardamom when cooking
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# ? May 2, 2024 15:08 |
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Eeyo posted:Thanks looks good. Ooh, if you can get fresh methi then give this a go! I made it at a cooking class and it was delicious, here's the recipe: Aloo methi 80 ml oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 tablespoons garlic+ginger paste 1 teaspoon turmeric 1 tablespoon coriander powder 1 tablespoon green chilli paste - more if needed! ½ -1 teaspoon salt 600g potatoes, skin on, washed and chopped into bite size pieces 1 bunch methi (150g) - wash and use leaves only 2 tablespoons kasoori methi (dried methi) Fresh coriander (for garnish) – small handful of leaves and stem, roughly chopped Heat the oil. Add mustard seeds and pop. Spoon in the cumin seeds, brown for a few seconds. Add the garlic+ginger paste and cook until the sting of garlic has gone. Add the chilli paste, turmeric and coriander powders, and salt and mix well. Pour in the potatoes and mix thoroughly. Cover and cook on a low heat for up to 15 minutes until potatoes are ¾ cooked, stirring occasionally. Uncover and cook for a few minutes until potatoes are practically done. Fold in the fresh fenugreek leaves and sprinkle over with the dried. Mix well and check for seasoning before serving. Garnish with the fresh coriander.
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# ? May 2, 2024 16:44 |
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My favorite aloo methi is this one because it has the last amount of poo poo to bother with. One of my favorite dishes. I like versions of aloo methi made with dried methi too but the fresh one is the classic one.
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# ? May 2, 2024 17:07 |
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How do I keep my dosa from sticking to the pan? The grocery I went to had some refrigerated dosa batter that I picked up. It’s tasty (and expensive…), but it sticks like crazy to my carbon steel skillet. Oil doesn’t seem to help much and if anything the thin spots with oil tend to just gum up. Should I be applying the batter to an oiless pan? A little oil?
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# ? May 3, 2024 00:13 |
Might need to make it hotter.
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# ? May 3, 2024 00:22 |
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Eeyo posted:How do I keep my dosa from sticking to the pan? Unless you’re really really good at dosa, use nonstick. And don’t let it be nonstick that’s losing its potency. Use good nonstick. Start with a pan with a very fine layer of oil. At home, I heat the pan with a few drops of oil, and spread them around on the pan with a half an onion on a fork when the pan is hot. Then I throw on the dosa batter and do a circular swipe with the ladle to spread it out. Then add oil to the edges. For the first one, I’ll throw a lid over it so that it has time to aclimate.
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# ? May 3, 2024 08:26 |
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In addition to nonstick you can also use well-seasoned cast iron. (The traditional tawa material is iron.) I've never done the onion thing but that's also traditional so maybe it helps.
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# ? May 3, 2024 10:02 |
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I don't have a nonstick so I've just been making the batter into idli instead. Good thing I like idli! I guess I've been on an Indian kick recently. Made some potato masala today and had it with some idli tonight. Out of the four times I've made idli, it's been nice and fluffy twice and slightly dense twice. Should I have the idli mold hot and in the steamer before cooking, or put it in and put the (cold) batter in? And then should I steam it as hard as possible, or more on the low side? Edit: The back sides also look like little volcanoes. Too much batter maybe? Eeyo fucked around with this message at 00:46 on May 8, 2024 |
# ? May 8, 2024 00:42 |
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Hi friends! I am in desperate, overwhelming need of recipes that do not use onions and garlic. I have FODMAPS. I can gently caress with leeks and the green parts of green onions but red, white, and yellow alliums are forbidden. Please advise. Also, I bought 5 pounds of paneer. I want to batch cook it and freeze for easy meals later. I have access to whole spices, and both Indian and Chinese supermarkets. My wife is taking the kids to her survivalist compound for the weekend so this is the perfect opportunity for me to get ridiculous in the kitchen. What are the best non-garlic, non-onion using paneer recipes? I'm thinking to cut a few solid slabs and grill it on the hibachi too. edit- oh cool you all have a wiki PHIZ KALIFA fucked around with this message at 23:19 on May 22, 2024 |
# ? May 22, 2024 23:08 |
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Grab yourself the Monash university fodmap app if you haven’t already; it’s a godsend resource on what you can and can’t eat. Asafoetida is often used as a pseudo substitute for onion/garlic.
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# ? May 23, 2024 06:05 |
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PHIZ KALIFA posted:Hi friends! I am in desperate, overwhelming need of recipes that do not use onions and garlic. I have FODMAPS. I can gently caress with leeks and the green parts of green onions but red, white, and yellow alliums are forbidden. Please advise.
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# ? May 23, 2024 06:11 |
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Indian fruit quiz time! Delhi is full of mangoes right now, shipped in from all over, and I've been enjoying those. But there are plenty of other delicious fruits hanging out. Easy mode: These grow on trees all over. They taste decent but honestly they're not one of my favorites. I won't turn them down but whatever. What are they? Hard mode: All over the city there are people with carts of these selling a delicious orange juice made from them. I had the juice for the first time today and also bought one of the fruits to eat later. When I cut it open maybe I'll post another picture. What are they?
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# ? May 23, 2024 10:34 |
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Gonna guess the first is mulberries, but why are they all beat up like that. Second I’ll guess some relative of sapote.
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# ? May 23, 2024 14:01 |
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if you search jain paneer recipes you can find a ton of things that dont have onions and garlic
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# ? May 23, 2024 14:58 |
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PHIZ KALIFA posted:Hi friends! I am in desperate, overwhelming need of recipes that do not use onions and garlic. I have FODMAPS. I can gently caress with leeks and the green parts of green onions but red, white, and yellow alliums are forbidden. Please advise. Chilli paneer? Just replace the onions in any recipie with something you can eat.
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# ? May 23, 2024 17:46 |
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The Lord Bude posted:Grab yourself the Monash university fodmap app if you haven’t already; it’s a godsend resource on what you can and can’t eat. Asafoetida is often used as a pseudo substitute for onion/garlic. I've got the book coming in the mail but I'll give the app a spin too! It's honestly been brutal discovering how central onion and garlic is to prepared foods. TychoCelchuuu posted:This site is no onion no garlic. AnimeIsTrash posted:if you search jain paneer recipes you can find a ton of things that dont have onions and garlic Thank you both! I'm excited to learn more about Jain cuisine. Stupid Decisions posted:Chilli paneer? Just replace the onions in any recipie with something you can eat. I usually brown leeks and mix them in with fresh chives after i turn the heat off, but I saw a recipe for broiled leeks and I'm thinking about trying a few dishes with that too.
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# ? May 24, 2024 00:48 |
If a recipe calls for onions, we either just leave them out, or replace it with celery. Cabbage can work too, for texture.
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# ? May 24, 2024 00:54 |
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PHIZ KALIFA posted:I've got the book coming in the mail but I'll give the app a spin too! It's honestly been brutal discovering how central onion and garlic is to prepared foods. Not just those, legumes, regular bread, regular pasta, many common vegetables. I had to go through it with my granddad and it was a challenge, literally everything he would normally eat was off the menu. Luckily we didn’t need to do it long term. Normally you do Low Fodmap with a dietician supervising, and they will keep you on low fodmap for a few weeks then start gradually introducing one ingredient at a time to see what is actually affecting you. If it makes you feel better most people with IBS or whatever don’t need to eliminate everything, they end up with specific things that affect them, or one or two of the types of fodmap and then it gets a whole lot less restrictive. My dietician said in her experience most people with fodmap issues end up being sensitive to onion or garlic but not both. The app is great though, it pretty much replaces the book.
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# ? May 24, 2024 01:31 |
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# ? Jun 10, 2024 05:47 |
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The Lord Bude posted:Not just those, legumes, regular bread, regular pasta, many common vegetables. I had to go through it with my granddad and it was a challenge, literally everything he would normally eat was off the menu. Luckily we didn’t need to do it long term. I'm aware, I've gone through the restricted diet and found I can't handle even garlic or onion powder. Gluten isn't a problem but I need more garlicless onionless recipes because I'm bored of all the ones I know.
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# ? May 24, 2024 01:37 |