Y-Hat posted:Are there any good YouTube channels focused on Indian food? I'm already subscribed to Nisha Madhulika but it always helps to have more. https://www.youtube.com/watch?v=user?Manjulaskitchen?playlists Also the South Indian Food thread from last year has like four pages of good advice for noobs from dino alone. http://forums.somethingawful.com/showthread.php?threadid=3516815 CommonShore posted:Most curries will begin by creating a Garam Masala and building the flavour from there. Illinois Smith fucked around with this message at 23:39 on Apr 30, 2016 |
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Apr 30, 2016 23:31
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| # ¿ Apr 30, 2024 17:39 |
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Stop buying pastes and stuff for your next three curries, use the money you would've spent on them to go to an Indian grocer and pick up a spice starter kit (cumin seed, black pepper seed, coriander powder and seeds, turmeric powder, Indian chili powder that is just peppers, maybe some asafoetida, fresh ginger) then make a simple curry by frying these in oil and adding either water or coconut and some vegetables. If it's not spicy enough with the amount of liquid you added, use more spices next time or cook it down more. Seriously, try it the next three times you want curry, it'll not take more than that to get it right. Once you have a feel for these, start experimenting with other spices or blends of them. Illinois Smith fucked around with this message at 20:15 on May 4, 2016 |
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May 4, 2016 20:12
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Maybe try something like this that doesn't use a lot of liquid first, that way you'll get a baseline spice-wise. Also, depending on what brand of cayenne you have, the stuff they sell at the Indian grocery (lal mirch) might be significantly hotter. http://www.manjulaskitchen.com/aloo-gobi/
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May 5, 2016 00:04
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Crusty Nutsack posted:SALT. If I can get my roommate to take pictures I'll do an aloo gobi post sometime this weekend, that's one of the few Indian dishes I feel comfortable doing without a recipe.
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May 5, 2016 22:43
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Grand Fromage posted:The flavor won't be as strong. The idea is to get the fat soluble flavors out of the spices and into the oil, where they'll spread more easily through the whole thing instead of being trapped in the individual spices. Illinois Smith fucked around with this message at 11:26 on May 10, 2016 |
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May 10, 2016 11:17
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sweat poteto posted:IMO the greatest bread is fried chapati aka puri:  Yes, I know they don't technically count as bread.
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May 11, 2016 01:50
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It kind of depends on what you're making. If you make something like this you'll want to boil them first, because that sauce doesn't need to simmer for half an hour. If you're making a dry curry without tons of gravy you're probably better off making the tarka, stir the raw potatoes around in it, add some water, put the lid on and steam them until they're done so they'll absorb more spices. What's your Probably Awful Curry?
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Jul 13, 2016 21:31
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22 Eargesplitten posted:This is my busy, tired, but need to cook and I might as well cook for the next few days recipe. Illinois Smith fucked around with this message at 11:38 on Jul 14, 2016 |
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Jul 14, 2016 11:35
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| # ¿ Apr 30, 2024 17:39 |
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This. I keep pimping her aloo gobi recipe in these threads because it's the first Indian thing I learned to cook and it's my favorite, but she also has more potatoes + other veggies recipes that are great. Also the obvious answer if saag paneer is too much spinach on its own is to combine it with some nice dal and maybe some raita on the side.
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Jul 23, 2016 18:26
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