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I've been watching lots of Indian YouTube cooking channels lately. I can recommend Gita's Kitchen. Production value is not so great but everything else is good. Representative video: https://www.youtube.com/watch?v=NOisVgSBUgc
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Mar 12, 2019 17:01
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I made some dino dosa batter this weekend. I used a 50-50 mix of brown rice and red cargo rice and it turned out quite ... nice!
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Mar 27, 2019 16:49
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Gita's kitchen is loving legit. She's also freaking organised, and looking at her neatly arranged kitchen is so calming on so many levels. Her South Indian food is (IMO) a skosh more leaning towards Andhra/Karnataka than Tamil Nadu/Kerala. What does that mean? In random places, you'll find her using sugar/jaggery. Not a lot, like the loving gujjus, but a few pinches. Personally, I don't much care for that addition, but she generally says it's optional, which is cool by me. ... wtf when did Andhra split up. What is going on. RE: Brown rice for dosa. I was on a weird health kick at one point, and made it with brown rice, and it came out fine. Until I realised that my dosa weren't coming out proper puffy because the proper rice to use for dosa is partially parboiled medium grain rice. Once I started subbing that in, it came out perfect.
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Mar 31, 2019 12:19
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I've gotten to the point where I have most of the spices and can make recipes that I find online. What I'm struggling with now is understanding how each spice contributes to a dish, and why some recipes of the same food have more of one spice or different spices versus another. For example, here are two recipes of a similar dish: potato curry. https://www.vegrecipesofindia.com/potato-curry-recipe/ https://www.allrecipes.com/recipe/81354/potato-curry/ But one of them uses double the amount of coriander and turmeric, and doesn't use garam masala or mustard seeds. It becomes tough to experiment when there are so many spices in a dish to contribute to the flavor. Like where can I find how mustard seeds, tumeric, coriander, ginger/garlic paste contribute to a dish and when to use more or less?
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Mar 31, 2019 18:48
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dino. posted:Gita's kitchen is loving legit. She's also freaking organised, and looking at her neatly arranged kitchen is so calming on so many levels. Her South Indian food is (IMO) a skosh more leaning towards Andhra/Karnataka than Tamil Nadu/Kerala. What does that mean? In random places, you'll find her using sugar/jaggery. Not a lot, like the loving gujjus, but a few pinches. Personally, I don't much care for that addition, but she generally says it's optional, which is cool by me. I don't know if anyone is still editing the GWS Wiki, but perhaps you could add that note about the brown rice vs the parboiled rice. They're certainly tasty the way I made them!
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Mar 31, 2019 18:53
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ProSlayer posted:I've gotten to the point where I have most of the spices and can make recipes that I find online. What I'm struggling with now is understanding how each spice contributes to a dish, and why some recipes of the same food have more of one spice or different spices versus another. Spicing a dish is kind of the heart of recipe making, so it's not easily explainable in one post. A lot of herbal/seed spices can guide you by their smell. Coriander and mustard seed have grassy, vegetable qualities, cumin and paprika have earthy and savory qualities. Turmeric and ginger don't have as much smell, but have a sharper, hotter taste and a bit of bitterness. The best way to learn is to experiment. Start your recipe, taste, add some of a spice, taste again and see if you notice a difference. Add another, see how the taste changes. For some spices, a little will go a long way, and some are more forgiving if you overseason. Also, make sure you have enough salt, which helps the other flavors come out.
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Mar 31, 2019 19:25
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ProSlayer posted:I've gotten to the point where I have most of the spices and can make recipes that I find online. What I'm struggling with now is understanding how each spice contributes to a dish, and why some recipes of the same food have more of one spice or different spices versus another. I went on an Indian cookery course and one of the first things was to taste spices individually so you understand what they're like. You miss the lemony bite that coriander seeds have if you're only ever throwing them into a curry, or the complexity of cardamom's perfume. Take a little nibble of your ingredients and really think about what you can sense. It really goes a long way to helping with the understanding you're trying to develop! You can also make up different tarkas and put them into the same batch of, say, daal and try them side-by-side to see what tastes different.
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Mar 31, 2019 19:40
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ProSlayer posted:What I'm struggling with now is understanding how each spice contributes to a dish, and why some recipes of the same food have more of one spice or different spices versus another. Look up actual recipes for actual food and you'll typically find less variation between recipes. Right now you're basically looking up recipes for "potato soup" and wondering why they're different. They're different because "potato soup" means effectively nothing.
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Apr 1, 2019 01:41
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ProSlayer posted:I've gotten to the point where I have most of the spices and can make recipes that I find online. What I'm struggling with now is understanding how each spice contributes to a dish, and why some recipes of the same food have more of one spice or different spices versus another. This is the way to learn spices. Make dry roasted potatoes with one spice. Do it one potato at a time. First stop? Mustard seed. Pop mustard seed in hot oil. Add diced potato. Stir fry till cooked. Eat. Next, do just cumin. Next, do just coriander. Then, do mustard plus turmeric. Then do mustard plus cumin. Then do cumin plus coriander. Then do mustard, cumin, and turmeric. You see where I’m going? These spices are second nature to me, because I’ve been cooking for well over 25 years now. I’ve done every combination I can think of. Potatoes are neutral enough that you can basically do any combo and it’ll prolly be tasty.
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Apr 1, 2019 07:08
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I've been eating Indian recently and as I've branched out from tikka marsala and korma, I've found out that lamb achari is loving amazing. I live near a international market where I can easily get lamb or goat, but would I just have to look for pickling spices? There's obviously a ton of stuff there but I don't know what to get to make a fantastic spicy, sour achari. Also, any other recommendations to order would be great. I like the heat and sour as well as sweet, I once made a very good mango chicken curry. Alas, I was drunk and randomly tossing in things so I doubt I could recreate it. e: I once had a fantastic sweet and sour, almost spicy chutney that I've never had since. It was reddish? I want to say mango?
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Apr 1, 2019 11:19
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empty sea posted:e: I once had a fantastic sweet and sour, almost spicy chutney that I've never had since. It was reddish? I want to say mango? Might be tamarind?
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Apr 1, 2019 11:54
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empty sea posted:I've been eating Indian recently and as I've branched out from tikka marsala and korma, I've found out that lamb achari is loving amazing. I live near a international market where I can easily get lamb or goat, but would I just have to look for pickling spices? There's obviously a ton of stuff there but I don't know what to get to make a fantastic spicy, sour achari. Was it chunky? Or smooth? If the former there’s a bunch of styles of pickled onions that might fit the bill.
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Apr 1, 2019 15:50
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empty sea posted:I've been eating Indian recently and as I've branched out from tikka marsala and korma, I've found out that lamb achari is loving amazing. I live near a international market where I can easily get lamb or goat, but would I just have to look for pickling spices?
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Apr 1, 2019 17:10
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A few weeks back I somehow wound up getting into a bunch of YouTube videos of street vendors in Surat making Indo-Chinese stuff in woks. Stuff like this: https://www.youtube.com/watch?v=f-v6msMYg14 I don't know what the significance of Surat is to this kind of thing. I just assume it's the particular tastes of some YouTubers or something rather than a regional affinity. Regardless, I was looking for more about it.
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Apr 4, 2019 05:52
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wow that looks like a stainless steel wok. jackpot!
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Apr 4, 2019 08:01
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Oh God, the wok thread is leaking.
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Apr 4, 2019 08:22
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 Baby’s first thali! Palak paneer, masoor dal, mango and blackberries, raita, mint chutney, cumin rice and some somewhat underdone naan. Had to cut it up to fit it since it turns out I should have gotten bigger plates.
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Jun 24, 2019 18:07
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...anybody else in here? The butter chicken came out a bit thin and reducing it kind of just turned it into a pulled chicken sort of thing. Next time I'll probably do the sauce and the chicken separate.
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Jul 22, 2019 08:23
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I hope I don't end up making GBS threads up the thread with this request, but I'm looking for some simple recipes that I can whip up, preferably in an Instant Pot. I've made Chicken Tikka Masala and Masoor Dal in my Instant Pot and enjoyed them a lot, and as a guy living on his own, I'd like some other dishes I can make with little time and/or effort for meal prep/freezing for weekends when I have no time to cook. I can drive to an Indian store, so I should have access to most key ingredients. Thanks in advance! E: I'd try the potato curry recipe above, if not for the knowledge that potato does not freeze well. anakha fucked around with this message at 09:01 on Jul 22, 2019 |
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Jul 22, 2019 08:57
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anakha posted:I hope I don't end up making GBS threads up the thread with this request, but I'm looking for some simple recipes that I can whip up, preferably in an Instant Pot. I'm a big fan of Hari Ghotra's Easy Indian Slow Cooker Cookbook. The recipes for the masoor dal, palak paneer, butter chicken, raita and chutney in my posts up there are all out of that one book (I modified the raita recipe though since I can't find pomegranates anywhere here right now). The recipes are obviously all for slow cookers but they've all worked just fine with my knockoff instant pot's pressure setting, except the palak paneer which calls for way more spinach than I could cram in there so I did end up using my 8qt crock pot. If you're a solo cook I strongly suggest halving that recipe. Anyway here are two others I like:   That aloo gobi is one of my major lunch prep staples. I like to use a whole can of diced tomatoes rather than the half can the recipe calls for. edit- dino. posted:This is the way to learn spices. Make dry roasted potatoes with one spice. Do it one potato at a time. First stop? Mustard seed. Pop mustard seed in hot oil. Add diced potato. Stir fry till cooked. Eat. Next, do just cumin. The cumin potatoes recipe in this book is how I learned I don't actually like cumin all that much on its own. PERMACAV 50 fucked around with this message at 09:30 on Jul 22, 2019 |
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Jul 22, 2019 09:28
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Sex Hobbit posted:I don't actually like cumin all that much on its own. ???????????
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Jul 22, 2019 16:29
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fart simpson posted:??????????? I love cumin rice so I am extremely willing to admit that I may have hosed up the potatoes. It was a super simple recipe though, basically just tatoes + cumin -> crockpot.
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Jul 22, 2019 17:57
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Sex Hobbit posted:I love cumin rice so I am extremely willing to admit that I may have hosed up the potatoes. It was a super simple recipe though, basically just tatoes + cumin -> crockpot. That sounds like an abortion. Ew.
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Jul 23, 2019 05:50
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Crossposting from the Dinner Thread. I picked up some of these newly(ish) advertised Armageddon chillis - apparently ~1.3m scoville units. So I fancied making a hot, vindaloo style curry.  Blitz the peppers and garlic with some oil and water to make a liquid;  Mix with spices (cloves, black cardamom, cumin, coriander, mustard seed, paprika, black pepper, nutmeg, onion and garlic powder), vinegar, lemon juice, water and oil to form an incredibly pungent and rich smelling paste. The flavours of this are inspired by traditional vindaloo, but changed to fit this dish to get those layers of aromatic spice and heat (that garlic and vinegar kick of a vindaloo is one of my favourites and does really bring the other flavours out).  Fry up diced red onion with a little asafoetida, and some nice chunks of pork belly; add the paste and fry gently to release all those flavours; then keep simmering, adding water, and sliced garlic, until everything breaks down with the onions, the pork is tender;  Once the sauce is reduced, dark, thick and clingy, then serve with saffron and spiced rice, and spring onion to garnish.  Incredible rich, heavy spice flavours, that open the senses just in time for a huge kick of heat that'll leave you sweating and knock you off your feet. It's definitely something for those with a love of seriously hot, but there's so much flavour there as well it's an enjoyable experience. There's no compromise here. Huge flavours, huge heat. I'm proud of this. Wouldn't mind serving it with some flatbread as well sometime. Even my wife, who generally isn't a fan of hot stuff, said it smelt absolutely delicious when she eventually got back from work (but wasn't quite daring enough to try some...)
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Aug 15, 2019 11:00
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loving hell, that sounds incredible.
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Aug 15, 2019 15:21
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im trying to slowly introduce my white boomer parents to indian food. what's a good place to start with stuff that won't be too scary for them? im thinking samosas?
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Aug 16, 2019 08:20
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Tandoori dishes might be a good start as well, especially if you've got the weather and equipment to do it justice (obviously, a tandoor or other fired oven is ideal, but a barbeque is still going to produce delicious results.)
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Aug 16, 2019 10:19
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Kanine posted:im trying to slowly introduce my white boomer parents to indian food. what's a good place to start with stuff that won't be too scary for them? im thinking samosas? The traditional British non-scary Indian dish is chicken tikka masala. Which is of course hideously inauthentic, but I believe butter chicken is an actual Indian thing and somewhat similar?
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Aug 16, 2019 13:44
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If your parents are not babies, there's nothing "scary" except spicy stuff and pickles. Just feed them whatever. Samosas are good.
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Aug 16, 2019 15:08
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In some parts of the US black pepper is too spicy ^^feedmegin posted:The traditional British non-scary Indian dish is chicken tikka masala. Which is of course hideously inauthentic, but I believe butter chicken is an actual Indian thing and somewhat similar? Pretty much the same thing, one has lots of butter and one has spices
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Aug 16, 2019 15:19
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Harry Potter on Ice posted:In some parts of the US black pepper is too spicy ^^
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Aug 16, 2019 16:50
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I have a large influx of Punjabi staff that recently started. Work in a professional kitchen. I want to surprise them with a home cooked meal. Any suggestions on what would be a big hit? I don’t know if the fact that they’re Sikh matter much. Only a small handful are vegetarian.
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Aug 16, 2019 18:23
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virinvictus posted:I have a large influx of Punjabi staff that recently started. Work in a professional kitchen. I want to surprise them with a home cooked meal. Any suggestions on what would be a big hit? Make something that means something to you. What's your favorite comfort food? What's the food that tastes like home, friends, and welcome to you?
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Aug 16, 2019 21:12
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Kanine posted:im trying to slowly introduce my white boomer parents to indian food. what's a good place to start with stuff that won't be too scary for them? im thinking samosas? Butter chicken. No heat necessary and you can just describe it as “chicken in tomato cream sauce” if they get nervous.
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Aug 16, 2019 23:50
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Saag <whatever> is pretty mild, but it also isn't the prettiest and that might be off-putting. Yeah, butter chicken is a good option, chana masala might be good if they like chickpeas/are watching their health.
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Aug 17, 2019 02:11
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Ymmv but I think tandoori (especially chicken) and naan (especially garlic) are completely nonthreatening. Chicken biryani is also basic.
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Aug 17, 2019 02:19
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i like nice words
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virinvictus posted:I have a large influx of Punjabi staff that recently started. Work in a professional kitchen. I want to surprise them with a home cooked meal. Any suggestions on what would be a big hit? Punjabi people are known for a couple of things. They’re the most fun to have at a party, because they genuinely care about hospitality. They love it when you come over, and they can show you a good time. Keeping with that theme, their food has an obscene amount of fat. Don’t make anything Indian. They’ll eat it, but secretly judge you. Instead, try something Thai or Burmese. Also, even if /one/ of the Punjabi folk are vegetarian, make sure you only make something vegetarian. It goes back to hospitality. If one person can’t enjoy the thing, everyone else feels bad and doesn’t enjoy it either. All in all, if you have a mass influx of what amounts to the cool kids of India, consider yourself lucky and enjoy the ride.
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Aug 17, 2019 12:16
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my brother's girlfriend is vegetarian and she makes vegetarian indian dishes probably 2-4 times a week. she's definitely got the right idea
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Aug 21, 2019 05:11
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Aloo Gobi is also delicious, although my decidedly non-vegetarian programming is incapable of seeing it as anything other than a side
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Aug 21, 2019 15:10
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ChickenWing posted:Aloo Gobi is also delicious, although my decidedly non-vegetarian programming is incapable of seeing it as anything other than a side Other than dishes involving paneer, aloo gobi is probably my favorite vegetarian dish out there.
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Aug 21, 2019 15:51
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