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Yes. You can use a regular blender, or you can just not blend it at all.
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Dec 3, 2017 02:38
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On the other hand, immersion blenders are incredibly handy for lots of things, and I bought mine for $12. Whenever I need to blend soup, whip cream, make mayonnaise/hollandaise, blend tomato sauce, even things like blending raw onions with poppyseeds, cashew chunks, and almond slivers for cooking with later. Just little things that a full sized blender would be too big or inconvenient for. Cleanup takes seconds.
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Dec 3, 2017 04:04
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Yeah immersion blenders are super handy and if you make many soups or sauces they're a great little tool.
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Dec 4, 2017 16:31
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either an immersion blender or a mortar and pestle if you hate your hands.
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Dec 4, 2017 23:38
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So I made Goan pork Vindaloo last night. really can't recommend it enough for a warm winter meal over some fluffy basmati.
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Dec 5, 2017 16:26
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Spuckuk posted:So I made Goan pork Vindaloo last night. really can't recommend it enough for a warm winter meal over some fluffy basmati. Recipe??
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Dec 5, 2017 16:32
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Does anyone have a go to recipe for naan? I've tried a few recipes but haven't been really happy with any of them.
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Dec 5, 2017 21:58
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Tried to make keema matar in the Instant Pot tonight and I think the can of diced tomatoes I used had sugar in them or something, cause there's this strange, slightly sweet aftertaste to it. 
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Dec 6, 2017 01:04
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FireTora posted:Does anyone have a go to recipe for naan? I've tried a few recipes but haven't been really happy with any of them. Proper naan needs a tandoori, but since I don't have one, somehow, I like this version. Little fluffier than proper restaurant naan, but absorbs sauces very well. https://www.youtube.com/watch?v=NGaHDE_tTik
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Dec 6, 2017 03:41
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Can someone recommend a nice coconut chicken curry recipe?
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Dec 19, 2017 19:42
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I'm taking advantage of the long weekend to make some really high effort indian. Made my own ghee (no biggie) chutney (slightly bigger biggie) and home made naan with freshly ground flour (yup) to go with some noice slow cooked mustard greens saag. So one part of this process is chutney from a recipe. The recipe called for a bunch of reconstituted chilies and was asking to deseed them. My reaction was basically  "pussies"I just tasted it and holy poo poo this is going to need to be handled with care.
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Dec 31, 2017 19:59
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Eifert Posting posted:I'm taking advantage of the long weekend to make some really high effort indian. Made my own ghee (no biggie) chutney (slightly bigger biggie) and home made naan with freshly ground flour (yup) to go with some noice slow cooked mustard greens saag. By handled with care, do you mean "the next morning is going to suck"?
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Dec 31, 2017 20:18
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iospace posted:By handled with care, do you mean "the next morning is going to suck"? I mean wash your hands before going to the bathroom. Turned out pretty great.
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Dec 31, 2017 23:48
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Got a lentil question. I'm making Dal Makhani for the first time, and I have two kinds of pulses to choose from, don't know which to use. One is called "Black Matpe Beans"/ "urad dal" which are oval shaped with a white mark on the skin. I also have "beluga lentils", which are solid black and lens-shaped like true lentils. General Internet search suggests the former are the ones to use, but what's the difference? That's a question I'm having trouble answering.
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Jan 8, 2018 21:56
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If I can trust wikipedia, beluga lentils are actual lentils, while urad are in fact a bean generally called a lentil in English. This whole business with the names of various beans and lentils has tripped me up more than once. I generally rely on the original name these days.
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Jan 8, 2018 22:26
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Ayem posted:Got a lentil question. I'm making Dal Makhani for the first time, and I have two kinds of pulses to choose from, don't know which to use. One is called "Black Matpe Beans"/ "urad dal" which are oval shaped with a white mark on the skin. I also have "beluga lentils", which are solid black and lens-shaped like true lentils.
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Jan 9, 2018 04:11
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TychoCelchuuu posted:You want whole urad dal. Whole urad dal are black which is what it sounds like you've got, although I'm a little confused, because there is also split urad dal, which are white. The inside of the ural dal are white. Thanks!
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Jan 9, 2018 04:20
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I can't stop watching videos of street food. https://www.youtube.com/watch?v=SeiVkyCX0jo https://www.youtube.com/watch?v=R0DI_9rqUOc https://www.youtube.com/watch?v=BFASSclhZEU https://www.youtube.com/watch?v=VqqLioOA7C4 https://www.youtube.com/watch?v=YyWu-TagfGs https://www.youtube.com/watch?v=MjC7-DhOcUc That last one almost seems like something I could make. I made chicken saag a couple weeks ago, from some soup I got as part of a rather disappointing Indian delivery. My process was something like this: - Chop the poo poo out of some frozen spinach with an immersion blender, set aside - Chop the poo poo out of a whole white onion, sautee in oil - Add about 1 teaspoon each of garam masala, cumin, turmeric, and coriander and let temper in the oil alongside onions, mix well - Once the onions and spices were well gravy-fied, dice up two deboned deskinned chicken thighs - Add the spinach, chicken, and leftover soup to the mixture (not sure what was in the soup, but I know it at least had black mustard seed - it was super spicy) and stir well - Cook down to preferred thickness, I prefer mine thick over thin - Season well and serve alongside lovely grocery store naan It was really, really loving tasty. I don't know how much of that was the soup, but it seems like the idea of "fry up onions -> fry up spices -> make onion-spice gravy" is working well as a base. Pollyanna fucked around with this message at 01:25 on Jan 10, 2018 |
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Jan 10, 2018 01:17
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those videos are soul nourishing, wow
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Jan 10, 2018 01:48
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That egg curry, man. I gotta make that. And the little scrambled egg sandwiches look better than any McMuffin money can buy.
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Jan 10, 2018 03:57
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So I tried making chicken saag again, without the spicy soup takeout as a base this time - and the ground spices I used are kinda...grainy? Did I use too many spices? I also can't quite get the right heat I like from Indian food. Maybe I need to use chopped chili peppers...
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Jan 18, 2018 03:45
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Pollyanna posted:So I tried making chicken saag again, without the spicy soup takeout as a base this time - and the ground spices I used are kinda...grainy? Did I use too many spices? I went to an Indian cookery class and a great tip for adjustable spice was to get some oil nice and hot, pop mustard seeds in it, and add finely chopped green chilli (they should be basically a paste). Turn the heat off and let the chillis fry in the residual heat. You can then add this to your food if you like it spicier, whereas others eating can have the less spiced version. But yes, use some fresh green chilli for sure. Remember that the earlier you add it in cooking, the milder it will be by the end.
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Jan 21, 2018 15:09
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I’m trying to impress a romantic partner by cooking them Thai Pumpkin Curry. The place they loved getting it from was Thai X-ing in Washington, DC, if anyone is familiar with that. Does anyone have Ana amazing vegetarian recipe for Thai Pumpkin Curry?
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Jan 22, 2018 03:11
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The Midniter posted:Recipe?? I've just seen this post months later, eep! I'll dig up the recipe for you ASAP edit: Here it is https://www.harighotra.co.uk/indian-recipes/courses/mains/pork-vindaloo Personally I like the potatoes in there as well. Spuckuk fucked around with this message at 15:14 on Jan 22, 2018 |
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Jan 22, 2018 15:09
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fr0id posted:I’m trying to impress a romantic partner by cooking them Thai Pumpkin Curry. The place they loved getting it from was Thai X-ing in Washington, DC, if anyone is familiar with that. Does anyone have Ana amazing vegetarian recipe for Thai Pumpkin Curry? Oh god, I love Thai X-ing - used to live a ten-minute walk from the original one on Florida Ave. Let me dig around and see if I can find a version of it.
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Jan 24, 2018 13:04
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I don't have much experience with Indian cuisine. I've had some chicken tikka masala as takeout with friends in the past when i'm hanging out in nyc. But this last weekend since I'm dying to do anything productive since I've been injured the past 6 weeks, I decided to make butter chicken for the family. I used the New York Times recipe, which I know isn't 100% authentic, but it looked like a good place to start. And let me tell you it was loving amazing. I dialed down the heat by half otherwise no one would have eaten it but me even though it's not at all spicy or hot at all but everyone's a pansy... And I wish I took pictures of the cooking because it would have been fun but I'm such a lurker I didn't even think of it and I was so in the moment (and then afterwards I watched 100 foot journey, cute movie). Served with basmati rice cooked in chicken broth and naan on the side. Without question the best meal I've ever prepared and I am so sad that I ate the last of the leftovers tonight because I really want more. But I definitely want to explore more Indian cuisine because I had no idea it could be this amazing and be as palatable to my picky family. I got a flat out rejection on eating goat. gently caress that... you won't know it's goat like you didn't know I fed you buffalo that you loved
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Mar 6, 2018 01:46
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In fairness, goat has a very distinctive flavour, I personally don't like it. as for other recipes, lamb rogan josh is pretty amazing. I've also been loving keema too, it's so simple to make but tastes incredible and really makes huge portions with barely any effort.
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Mar 6, 2018 13:15
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Yeah goat is a little gamey and also it for some reason is usually served with bones, in my experience. IMO It's hard to appreciate the world's general ignorance of bland beef (especially ground) until you have allowed for some other flavors on your palate though.
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Mar 7, 2018 03:24
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Heh I wasn't running out to get goat. Hell I don't even know where I'd be able to get goat in my area. But I can get lamb easy enough and I've been eyeing some rogan josh recipes for a while now. Has to be tasty, it has my name in it!
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Mar 7, 2018 03:37
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SeaWolf posted:Heh I wasn't running out to get goat. Hell I don't even know where I'd be able to get goat in my area. You're Joe Rogan?
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Mar 7, 2018 03:41
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FireTora posted:Does anyone have a go to recipe for naan? I've tried a few recipes but haven't been really happy with any of them. If you're looking for naan like you'd get in a restaurant, I'm afraid the first step is going to be 'make yourself a tandoor'. Making it at home just won't be the same (still good though!). What don't you like about the recipes you've tried?
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Mar 8, 2018 13:07
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my mum used to make chapati at home and it was really good (imo), but I was 10-14 years old so I can't remember if it was as amazing as I think it was. not as thick or chewy as naan, but it had the same taste and was super simple to make. she'd buy the chapati flour and have chapati's flying out the kitchen in about 30 minutes, she'd just fry them in a pan. potentially worth thinking about if naan doesn't turn out very nice if you don't have an official tandoor.
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Mar 8, 2018 21:14
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Chapati and paratha are the best. Way better than naan.
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Mar 8, 2018 21:48
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Gimme a nice fluffy chapati any day, naan is nice but the layers, man. I'm a sucker for lamination.
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Mar 9, 2018 08:03
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SeaWolf posted:Heh I wasn't running out to get goat. Hell I don't even know where I'd be able to get goat in my area. Honestly for most Indian recipes Lamb is probably right. I'd highly recommend checking out some Goan fish curry and Vindaloo recipes though, especially if you've only tried the generally lackluster restaurant versions.
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Mar 9, 2018 16:59
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goan fish curry will forever change your life and raise your standards for flavour and yumminess of food, full stop.
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Mar 9, 2018 18:17
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feedmegin posted:If you're looking for naan like you'd get in a restaurant, I'm afraid the first step is going to be 'make yourself a tandoor'. Making it at home just won't be the same (still good though!). What don't you like about the recipes you've tried? This is true but I find a really hot cast iron pan can make serviceable naan. Chapati is delicious and if you want to stray roti canai is the croissant of rotis.
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Mar 12, 2018 21:01
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I bought a pan that is perfect for naan. I wonder what its original purpose was, but the size and shape are amazing. Pretty thick too, which in this case is a good thing. https://imgur.com/a/g69KG $5 at the thrift store - that's a fair price.
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Mar 13, 2018 00:20
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SymmetryrtemmyS posted:I bought a pan that is perfect for naan. I wonder what its original purpose was, but the size and shape are amazing. Pretty thick too, which in this case is a good thing. https://imgur.com/a/g69KG Looks like a sizzle pan for serving fajitas.
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Mar 13, 2018 05:08
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Or a crepe pan E: oh it's oblong. Thought it was tilted oblique to the camera. ^^^ that makes more sense theres a will theres moe fucked around with this message at 21:12 on Mar 13, 2018 |
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Mar 13, 2018 20:59
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