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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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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 |
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Apr 14, 2024 07:47
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i like nice words
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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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| # ? May 2, 2024 23:52 |
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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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