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MrSlam posted:I just had a thought. What if one made paneer with coconut milk and seasoned it with turmeric, paprika, and cumin? Can you even make paneer from coconut milk? Does the whey separate in the presence of coagulants like in dairy milk?
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Apr 30, 2016 03:39
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CommonShore posted:Can coconut milk curdle that way? I don't think it can... If you want other souring agents used in Indian cuisine, try amchur or anardana. Kokum is also delicious and quite sour.
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Apr 30, 2016 04:02
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CommonShore posted:I think of lentils as belonging to two broad categories of hulled and unhulled. That is a very good, simple dal. I have a weakness for moong and urad dal, personally - I often do 1/2 moong, 1/2 toor, and a handful of urad (very strong, delicious flavor). Loads of ginger, a tarka poured in at the end, and some amchur to finish. Oh, and I recommend sourcing fresh curry leaves if at all possible. What you're looking for is Murraya koenigii, also known as sweet neem or karipatta. E: oh and fenugreek seeds have a wholly different flavor from leaves. I have both in my pantry, and recommend that you do as well. SymmetryrtemmyS fucked around with this message at 19:36 on Apr 30, 2016 |
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Apr 30, 2016 19:32
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One thing that'll improve your Indian curries is to stop using curry powder. Instead, use whole spices and powdered spices to make the flavor profile you're looking for. That also lowers the cost quite a bit - and whole spices last nearly forever without losing flavor, unlike powder. Besides, "curry powder" is basically turmeric, cumin, coriander, and mustard seed. Mainly turmeric and cumin. Nobody has time to make Thai curry paste from scratch, and many people can't get the necessary ingredients, so feel free to use a paste. Japanese curry is a pretty simple flavor profile - basically make a cardamom- and fennel-heavy Indian masala and you've got it. Grated apples++
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Jul 13, 2016 22:33
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Cuisinart makes a grinder specifically for spices, but I just use whatever coffee grinder is cheap whenever the last one breaks. Pulse, don't whizz. I also use a mortar and pestle sometimes. For smaller amounts it's easier with a mortar, but large quantities take forever if you don't enlist the aid of electricity. I don't ever buy powdered spices, though (including turmeric, which I buy fresh and dry at home) so I probably get more use from my spice grinder than most people.
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Jul 13, 2016 22:59
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22 Eargesplitten posted:Is an Asian market likely to have cheaper coconut milk than a supermarket? I want to make some That curry, but coconut milk is pretty expensive IIRC. Usually, yes, and sometimes you can buy big containers for even more savings. If you have a Vitamix or other high-speed blender, you can make your own coconut milk easily enough. Even a regular Osterizer or whatever will make passable coconut milk, but you aren't going to get the completely smooth texture unless you use only the youngest, most tender coconuts. Depending on coconut prices it can end up cheaper to make your own, but usually it's cheaper to buy it.
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Jul 22, 2016 19:07
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22 Eargesplitten posted:I think it's like $2-2.50/13.5oz can here. Around here the Costco coconut milk is about that price, but only sold in 12-packs (of 13.5oz cans). That said, it is uncommonly high quality, very coconutty and clean-tasting (my sister shops at Costco religiously, so I've had the chance to try it).
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Jul 22, 2016 19:27
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greats posted:tonight i made pressure cooker lamb curry based on vahchef's video recipe here: https://www.youtube.com/watch?v=KfAq4KRIVs4 Over time and with experience you'll gain an idea of what sort of result you get from what time, and what ingredients need to cook for how long. There's no straight conversion, but as long as you enjoy the results, don't worry too much about it.
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Oct 24, 2016 02:49
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Pureed or extremely finely minced onion can also act as a thickener. When in doubt, add onion.
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Mar 22, 2017 19:19
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Rocko Bonaparte posted:I got the Dhillon book and immediately leveled up on my curry. I already premade bases but my stuff was too thick. Unfortunately, it does not have a Pav Bhaji recipe. Suggestions? Go ahead and modify this recipe to your liking; pav bhaji is very flexible. It's a refrigerator magnet. I've made this recipe (well, different vegetables and quantities of vegetables but the same aromatics and spices) before and it was both easy and tasty.
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May 23, 2017 18:41
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CommonShore posted:To make my recipe like a... recipe instead of an ingredient list... Yep, that works. Alternate method, especially useful if you want to make a big pot of dal and don't want to eat the same flavor profile every day: Saute aromatics (onion, carrot) until aromatic. Add ground spices and other volatile aromatics (garlic, ginger). Add liquid. Add soaked lentils. Cook until done. In separate pan: Make a tarka by cracking whole spices in extremely hot oil or ghee, but don't burn them. Pour tarka into your serving of dal. I pour through a strainer so there are no whole spices, because I am a baby who doesn't like picking cumin out of my teeth. As far as dal goes, I like a mixture of mainly masoor and toor, with some urad and moong for earthiness and a very interesting flavor. Lobia, chori, and bengal gram are great to sub in, and chana if you want an interesting texture and that great buttery chickpea flavor. Buy a bunch of dal and experiment with different proportions.
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Aug 8, 2017 06:18
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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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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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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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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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Cloks posted:Looks like a sizzle pan for serving fajitas. That was my first thought, but it seems a little shallow for that to me. I don't have much experience with fajita pans, though.
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Mar 13, 2018 22:39
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Kashmiri mirch will make it a bit redder, and adding some turmeric will give you a nice golden hue. Or you can dehumanize yourself and face to food coloring.
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Jul 16, 2018 23:35
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Qubee posted:PSA: don't cook meat straight out the fridge. I forgot it turns it to rubber, and my bolognese is tough and awful. quickly wanted to make dinner as it was getting late, didn't give the minced meat enough time to hit room temp. counterpoint: you'd have to leave meat out for hours to bring it up to room temp, and cooking it from cold is perfectly fine. Also, why is this in the Indian food thread?
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Dec 11, 2018 21:04
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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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Suspect Bucket posted:
well there's kalari, but generally speaking it's both harder and less rewarding to make cheese in those conditions. Do you want to eat some heavy-rear end mozzarella with the 120° sun beating down on you, surrounded by 8.2 trillion other humans?
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Sep 6, 2019 03:12
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Ras Het posted:Mozzarella is from Southern Italy, and afaicr not very heavy. Weird post Any cheese really is not a good hot weather food. Southern Italy weather is not comparable to most of India.
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Sep 6, 2019 18:10
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I'm moving into a place where I can keep a garden for the first time in many years, so I am definitely getting curry plants ASAP. Maybe just one.
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Oct 2, 2019 21:17
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TychoCelchuuu posted:This whole "what is a curry leaf" thing reminds me that I've kind of wanted to make a new OP for an Indian food thread for a while. The current one isn't too old but it's a little under-detailed (no information on curry leaves, for instance!) and no joke my biggest pet peeve is that the thread title is "The Indian/Curry Thread" which is basically like having the "Korean/Sushi thread" or something, and also it plays up the stereotype that all Indian food is spicy, which I think is kind of a pain in the rear end because it fucks with people's expectations. Plus now that I live in India I've run into some foods I hadn't really eaten or even heard of before, like all sorts of soya stuff and papad mangodi ki sabzi so it'd be cool to highlight some of that in the OP. But, a new OP would mean we lose all the pages in this one. Any thoughts? The Indian Food Megathread Two: Indianer Jones with a link to the previous thread at the top of the op
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Oct 4, 2019 06:53
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| # ¿ Apr 30, 2024 16:32 |
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curry means so many things in so many cuisines that it effectively means nothing. they can be dry or wet, served over noodles or rice or with bread, spiced and flavored with many different things, they can even be dramatically different dishes to begin with: compare kare raisu to kua kling, both of which I've seen sold as curries on english menus. you may as well make a sandwich megathread. indian cuisines are a big enough topic, why add more confusion by bringing "curry" into it?
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Oct 4, 2019 12:32
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