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Miss Shell posted:This looks super delicious, but I don't cook often and need some help. The recipe says the chives are an integral part of the soup, but I don't see what exactly you're supposed to do with them (it mentions serving them as a topping - is that all?). What do I do? HALP, I am a terrible cook and I don't want to screw it up. I made that soup the other day and yes, it needs quite a lot of chives or spring onions. It's too sweet for me otherwise, the raw greens at the end add a much needed sharpness.
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| # ? May 24, 2011 13:30 |
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| # ? May 18, 2013 22:11 |
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Speaking of the lentil soup, is chili oil (Korean if you must know) at all a close substitute for the heat that the aci biber sosu would add? I can't find that stuff anywhere. Spoke with a chef in the line at the spice shop and she said it would probably be ok, but she also called the soup by a different name (started with a 't') so I'm no longer sure we were on the same page.
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| # ? May 24, 2011 15:14 |
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babies havin rabies posted:Speaking of the lentil soup, is chili oil (Korean if you must know) at all a close substitute for the heat that the aci biber sosu would add? I can't find that stuff anywhere. Spoke with a chef in the line at the spice shop and she said it would probably be ok, but she also called the soup by a different name (started with a 't') so I'm no longer sure we were on the same page. I find that the aci biber sosu is really there for its chili flavour and bitterness rather than heat. It also has a high salt content. If I run out I often make a paste out of grilled peppers instead, and use a bit of extra salt and chili powder. It doesn't give quite the authentic Turkish taste but it's close enough.
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| # ? May 24, 2011 18:43 |
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I made the peanut soup tonight for dinner and it was delicious! Nobody even died! Everyone needs to try it.
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| # ? May 25, 2011 06:48 |
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Onion samosa.          
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| # ? May 27, 2011 04:47 |
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God I hate daiya cheese, 'creams' made out of pureed tofu, and weird bastardizations of ethnic cuisine involving root vegetables. So this thread is pretty cool  Anyway, anyone have good insight in to Tajine? I just bought one and have been winging African curries based on my limited knowledge. A couple nights ago I had some potatoes/eggplant/apricots/tumeric/red chili thing going, it turned out pretty well.
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| # ? May 27, 2011 15:45 |
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KATATA FISH posted:Anyway, anyone have good insight in to Tajine? I just bought one and have been winging African curries based on my limited knowledge. A couple nights ago I had some potatoes/eggplant/apricots/tumeric/red chili thing going, it turned out pretty well. I just made one! I don't have a Tajine though, just used my dutch oven instead. Anyway, stuff that you'll need:
I didn't add any as I couldn't find any in my cupboard, but I think some cardamom pods would go great in this too. Fry your onion, garlic, ginger, bay leaves, coriander seeds and cinnamon in the oil until things start going brown and awesome. (the smell from this is great) Add your tomatoes/chickpeas/lemon peel, bring up to heat again. (if you're using dried chickpeas, cooking them before you add them is a really good idea) Add sweet potatoes & capsicum, stir & toss it in the over for an hour or so at 180C. Serve with rice/couscous/whatever, and garnish with coriander leaves. I Used 4 parts brown rice/1 part quinoa/1 part lentils (you probably want about 2 cups dried (with 4 cups water) to cook sufficient to go with the tagine). Anyway, sorry for the lovely picture, it didn't occur to me to take one until I stirred everything together and ate most of it:  Tasted awesome
Grisly Grotto fucked around with this message at May 29, 2011 around 12:15 |
| # ? May 29, 2011 12:12 |
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http://www.youtube.com/watch?v=w3qY96wvTN8 http://dinersjournal.blogs.nytimes....hickpea-tagine/ This is an awesome tagine (not sure it's anything close to authentic). Just don't add chicken and it's vegan. I've made it both ways and it's equally satisfying. For the fruit I normally use dried apricots and almonds. babies havin rabies fucked around with this message at May 29, 2011 around 14:49 |
| # ? May 29, 2011 14:47 |
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Sounds solid, Grisly. This weekend, I went up to upstate NY with a friend of mine to visit her mum. She had a herb garden on the side of her house, and we went to town on the chives. We made potato salad with 500 grams of potatoes, a huge honkin' handful of chives (chopped roughly, into about 1 1/2 cm - 2 cm long pieces), the juice and zest of one lemon, and a fair slosh of olive oil. It also got showers of freshly ground black pepper, and freshly ground Himalayan pink salt. It was delicious on the day of, but it tasted even better the next day.
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| # ? May 30, 2011 23:57 |
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Allahu Snackbar posted:I've made dino's sambhar before, it's crazy good. The recipe will dish out a ton of the stuff, so you'd better be Johnny On-The-Spot with dosa or uttapam or go home, son. That's the problem with sambar, there's no way to make it into a small portion, and I don't really like it when it's as a leftover. So mostly when I cook it for just myself it's toor dal with a little extra veg in it. Edit: which is cool because toor dal is frigging delicious. I like it even more than channa dal. Sjurygg fucked around with this message at May 31, 2011 around 13:06 |
| # ? May 31, 2011 13:02 |
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@Jury: The thing is that you can half the recipe, and still be in good shape. It does make a large quantity that does freeze well. I talk frequently (in life, on my blog, etc) about popping spices, adding aromatics, then tomatoes, then dry spices, etc to make a rough gravy, then adding veg, beans, or whatever. This video does a top-notch job of showing, in video, the exact steps, and how it works, from adding the oil, to adding the mustard seeds, the urad daal, etc etc. OK, it's in Malayalam. I don't speak Malayalam either. I speak Tamil. (Granted, the two languages are extremely similar, so I can more or less follow her, but the point is that the /video/ is excellent.) Essentially, she starts with a couple tablespoons of oil, a few healthy pinches of mustard seeds, and urad daal. Notice how she waits for the seeds to pop and splutter before adding anything. That's how you know that the oil is hot enough to pop the mustard seeds. If the mustard seeds don't pop, the flavour doesn't come out. All the other steps are pretty straightforward from there. If you're interested in any kind of South Indian cooking, watch the video, and just take notice of the technique. Also, the Keralites make the best food in India, hands down, and I'm not even /from/ that state. She's got solid technique, and a charming personality. She was suggesting a few times (as a Keralite would) that you could quite happily add grated coconut, coconut milk, etc. Anything you say, Ms. Nair. <3 (The lady's name is Lekshmy Nair, which is about as typical a Keralite name as you can find.)
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| # ? Jun 2, 2011 19:46 |
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ok, here is a pretty easy one, as you can get almost everything out of a box/can if you have to, and it cooks pretty quick (or would have, if I didn't make a triple batch): 1 400g can of chickpea (~2/3 cup dry) 3 cups finely chopped spinach (or about 250g box of frozen stuff, fresh spinach costs an arm and a leg here  )2 tomatoes (or a 400g can) - diced small knob of ginger - grated 1 green chilli - diced 3 tablespoon oil 1/4 tsp asafoetida (I couldn't find any at the local supermarket or the local chinese shops, and the nearest indian shop is miles away) 1 tsp cumin 1 tbsp ground coriander seeds 1/2 tsp turmeric 1/2 tsp chilli powder salt to taste 1/2 tsp garam masala heat oil, then toss cumin/asafoetida in. once that's good, add ginger, tomato, chilli, coriander, turmeric, chilli powder, mix it all up, and cook it for about 5 minutes (or till it's reduced down a bit). add spinach & a bit of water, give it 5 minutes or so. add chickpeas & garam masala, give it another 5 or ten. and done serve with rice or whatever. Tasted really great, probably not very 'authentic' though - this is my halfarsed easy version of the recipe I found.
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| # ? Jun 6, 2011 16:26 |
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Grisly, there's a whole hell of a lot of different ways of doing things, and yours is as authentic as anyone else's. It's likely based on a Brahmin recipe of some sort, because there aren't any garlic or onions in, and the asafoetida is a dead giveaway. It's a spice that pretty much nobody ever uses outside of India. How you can tell that it's authentic is that you've added the asafoetida to the hot fat along with the whole spice. Most people don't know to do that. Question: do you drain and rinse off the chickpeas, or do you use it as-is? Same question goes for the frozen spinach: do you thaw and squeeze out the excess water? If you don't, please give it a shot, as you'll bump up the flavour by removing needless extra water.
dino. fucked around with this message at Jun 7, 2011 around 11:26 |
| # ? Jun 7, 2011 11:23 |
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dino. posted:How you can tell that it's authentic is that you've added the asafoetida to the hot fat along with the whole spice. Most people don't know to do that. Hah yeah, raw asafoetida is the worst. Luckily I had a Madhur Jaffrey book to steer me right when I first started using it. I'm definitely an asafoetida fan but we can't get the proper stuff here. The shop nearby only has it with quite a few additives.
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| # ? Jun 7, 2011 12:31 |
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Congrats, this is the very first vegan thread that made me want to eat or make what's in it.
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| # ? Jun 7, 2011 12:39 |
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It's like making pancakes. You have to sacrifice the first few.
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| # ? Jun 7, 2011 13:28 |
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dino. posted:[...] It's likely based on a Brahmin recipe of some sort, because there aren't any garlic or onions in, and the asafoetida is a dead giveaway. It's a spice that pretty much nobody ever uses outside of India. I've never used asafoetida before, but I ordered some and it's on the way. Out of curiosity, what happens if you don't add it to the hot fat, but toss it in later? Does it retain its initial funkiness? We've been enjoying the recipes so far. I've been making my way through them gradually. So far most of what we've tried have been the various recipes for greens. Tonight I'm doing the tangine. I have several great vegan dishes, but I generally don't photograph the process. Next time I make one of our faves, I'll try to remember to take pictures so I can post it.
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| # ? Jun 7, 2011 14:44 |
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dino. posted:Question: do you drain and rinse off the chickpeas, or do you use it as-is? Same question goes for the frozen spinach: do you thaw and squeeze out the excess water? If you don't, please give it a shot, as you'll bump up the flavour by removing needless extra water. I drain/rinse chickpeas, can juice is really manky (not that I used canned often), and cooking liquid from dried beans isn't a lot better. Frozen spinach I don't worry very much - I'll give it a go next time.
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| # ? Jun 7, 2011 17:29 |
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Worldmaker posted:Congrats, this is the very first vegan thread that made me want to eat or make what's in it. That reminds me, this was posted in a past vegan thread where the OP didn't know quite what they were doing-the vegan category of this site has been a consistent source of tasty inspiration for me. Lots of high quality pics from vegan food blogs around the web, most with recipes included. http://foodgawker.com/?s=vegan&cat=0 Sample with a chicken replacement that actually looks great: http://thetolerantvegan.com/2011/05...quito/taquitos/   Non-fakey for this thread from the same site: chickpea rice soup with cabbage http://www.theppk.com/2010/12/chick...p-with-cabbage/  its exodus dawg fucked around with this message at Jun 8, 2011 around 11:10 |
| # ? Jun 8, 2011 11:01 |
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GrauFrau posted:I've never used asafoetida before, but I ordered some and it's on the way. Out of curiosity, what happens if you don't add it to the hot fat, but toss it in later? Does it retain its initial funkiness? Basically, yes. You don't get any of the delicious oniony/nutty goodness.
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| # ? Jun 8, 2011 12:44 |
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GrauFrau posted:I've never used asafoetida before, but I ordered some and it's on the way. Out of curiosity, what happens if you don't add it to the hot fat, but toss it in later? Does it retain its initial funkiness? For one thing, you have to remember what you're working with, especially if you're buying "compounded" or "LG" asafoetida. A good chunk of it is the dried sap that comes from the root of the plant, which is soluble in hot fat. The other component is wheat starch. The nutty smell comes from the wheat starch, and the overall flavour profile is enhanced. Essentially, when you don't add the stuff to hot fat, it doesn't dissolve completely, and your wheat starch sits around soaking up water. Ugh. While I'm here, can we please follow the "no fakey food" rule? I don't want to see it. There's enough of that poo poo out there on the google that's easier to find. Alls you'd have to do is pull a picture of meat and say "just use the vegan version". No, thanks. dino. fucked around with this message at Jun 8, 2011 around 13:19 |
| # ? Jun 8, 2011 12:56 |
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Does anyone have a good vegan pancake recipe? I promised a friend that I'd make him and his band pancakes when they play at my art space in August. They're all vegan and I'm wondering if anyone has any really cool recipes.
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| # ? Jun 9, 2011 12:51 |
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Farinata is delicious. Chickpea flour, salt, pepper, water, rosemary, olive oil. It's not exactly a pancake per se but at least as satisfying
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| # ? Jun 9, 2011 13:39 |
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These are quite good. Vegan Pancakes 1 1/4 cups all-purpose flour 2 tablespoons white sugar or Splenda 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups water 1 tablespoon oil 1. Put all dry ingredients into a large bowl and mix together well with a whisk or fork. (The original instructions said to sift them all, but I never do.) 2. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the liquid. Stir just until blended; mixture will be slightly lumpy. 3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. I got this off of allrecipes.com. I like getting things there because the recipes have ratings and reviews and you can search by ingredients. I've gotten some excellent recipes from there. We had the "Okra Fry" from there last night and it was great! I used the listed ingredients, but changed the instructions. Okra Fry 1 pound fresh okra salt to taste 2 teaspoons chili powder 3 tablespoons olive oil 1 pinch asafoetida powder 1/2 teaspoon brown mustard seeds water as needed 1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces. (I did 1/2 inch rounds.) 2. In medium-hot pan, heat oil. Toss in mustard seeds and cook until they pop. Lower heat slightly and toss in chili powder and asafoetida. Stir well. 3. Toss in okra. Stir to coat and saute' for a few minutes. Lower heat, add a couple splashes of water, cover and allow to cook to desired doneness. (We like it tender but not mushy.) 4. Serve hot. YUM!
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| # ? Jun 9, 2011 14:23 |
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I've used this recipe a few times, and it always gets stellar reviews. I've done it with orange once, but get better results from my secret ingredient......Cinnamon! http://veganyumyum.com/2008/02/easy-weekend-pancakes/ I love that you can make these right in a blender on Saturday, chuck it in the fridge, then wake up hungover as hell and instantly start pancaking. angor fucked around with this message at Jun 9, 2011 around 15:20 |
| # ? Jun 9, 2011 15:11 |
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Make dosa, stuff with relishes and daal and ohgod
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| # ? Jun 9, 2011 15:12 |
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Dosa are basically the best food.
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| # ? Jun 9, 2011 19:40 |
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Mr. Wiggles posted:Dosa are basically the best food. Does anyone have a recipe for dosa? I didn't see one ITT and it's been mentioned a few times.
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| # ? Jun 9, 2011 20:10 |
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GrauFrau posted:Does anyone have a recipe for dosa? I didn't see one ITT and it's been mentioned a few times. I wrote one out for Potehto when he asked. I can't find where I placed it here on the forums, but I did keep a copy of it on my blog in case I wanted to refer to it later: http://altveg.blogspot.com/2011/01/dosa.html I know it's not strictly a by-the-books recipe, and I apologise for that. I'm generally much more specific when I write a recipe. However, I did the best I could, because I figured that /some/ recipe will help more than none at all. For uttapam, which is a sort of fat, pancake like dosa, you would use 1 cup of urad for every 3 cups of rice, instead of 1 cup of urad for every 4 cups of rice.
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| # ? Jun 9, 2011 21:24 |
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dino. posted:I wrote one out for Potehto when he asked. I can't find where I placed it here on the forums, but I did keep a copy of it on my blog in case I wanted to refer to it later: Thanks! I think that will do for me. I like the idea of using sprouted brown rice. We do that for a few other things and enjoy it a lot.
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| # ? Jun 10, 2011 00:19 |
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Grisly Grotto posted:Tasted really great, probably not very 'authentic' though - this is my halfarsed easy version of the recipe I found. Three weeks ago I finally got off my rear end, went down to the Indian supermarket and bought a bunch of spices for about 20 bucks. Now I'm cooking stuff from Manjula's Kitchen about once a week. I always eat way too much because I live with my parents right now and they hate anything with spices they're not used to. The best thing I made so far is Aloo Gobi. If you have all the stuff at home it's really stupidly easy and tasty. This was pretty much my default dish when I went backpacking in India, there are also tons of variations on it. I was so proud of myself when I got it right. http://www.manjulaskitchen.com/2007/04/07/aloo-gobi/ quote:Ingredients:
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| # ? Jun 10, 2011 20:35 |
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We've had beautiful collard greens coming out of the garden recently, so without further ado: Gulai Sayur (Indonesian Curried Collard Greens) 5 oz. shallot, roughly chopped 3" piece ginger, peeled and thinly sliced 2" piece turmeric, peeled and thinly sliced (if fresh isn't readily available, dry can be used; use approximately 1 1/2 t.) 4 cloves garlic, roughly chopped 3 red Thai chiles, sliced thinly (I've had to substitute other chiles on occasion; habanero or piri piri have a similar heat, but a different flavour of course) 2 large stalks lemongrass 3 T. peanut oil 2 t. palm sugar 1 1/2 t. sea salt, or to taste 1 14-oz. can unsweetened coconut milk 2 lbs. collard greens, cut into wide strips (3/4") Combine shallot, ginger, turmeric and garlic in a small food processor and purée to form a smooth paste; set aside. Trim lemongrass stalks and remove tough outer layer. Smash lemongrass to flatten and tie into a knot. Heat oil in a medium pot over medium-low heat; add reserved paste, chiles and lemongrass. Cook, stirring to prevent sticking, until fragrant, about 10 minutes. Add sugar, salt, and coconut milk and bring to a simmer. Add collards, cover and cook over low heat until stalks are tender and greens are silky, ~40 minutes. Remove lemongrass, season to taste and serve with steamed rice. Steamed Rice 2 cups long-grain rice (Indonesian rice isn't exported; jasmine works) 3 cups water Put rice into medium pot. Cover with cold water and swish around until water clouds. Drain and rinse 3 times, or until water runs clear. Drain rice again, return to pot, add water, and bring to a boil over medium-high heat and cook until liquid just covers rice. Cover, reduce heat to low, and cook until tender, about 20 minutes. Turn off heat, fluff rice and allow to sit, covered, for 5–10 minutes before serving. I also serve it with lacquered tofu occasionally; take 8 oz. firm tofu, press lightly to drain liquid, pat dry and cut into large dice. Heat 1 T. peanut oil over high heat in a wok or skillet, add tofu and fry until golden brown, tossing occasionally so that pieces colour on all sides. When tofu is golden brown, reduce heat and add 2 T. kecap manis, 1 T. water and toss to cover; simmer until sauce coats tofu in a syrupy glaze. Turn off heat, allow tofu to cool in syrup for 5 minutes, serve. If you don't have ready access to it, kecap manis can be approximated by melting 1 part palm sugar or brown sugar in a small sauce pot, removing it from heat, stirring in 1 part dark soy sauce, and simmering over med-low heat until syrupy in consistency. Allow to cool before use.
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| # ? Jun 11, 2011 17:03 |
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My asafoetida is not in powder form, it is big ol' hard chunks of resin. WHAT DO I DO. I know I need to use less than if I were using powder, and I'm guessing it still needs to be added to the hot fat like the powder does, but how aggressive do I need to be about crushing it up? This stuff is really durable.
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| # ? Jun 11, 2011 21:42 |
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maplecheese posted:My asafoetida is not in powder form, it is big ol' hard chunks of resin. WHAT DO I DO. I know I need to use less than if I were using powder, and I'm guessing it still needs to be added to the hot fat like the powder does, but how aggressive do I need to be about crushing it up? This stuff is really durable. I would have thought a fine grater would work, but then I read this: Wiki posted:The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh but dries to a dark amber color. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. The stuff I have is powdered and has gum arabic and wheat starch in it. I hope you can figure out how to smash it down because it's totally worth it. I was skeptical that it would make much difference, and I was a little worried when I smelled it in the jar. I've read that you can use a pinch of onion powder with a pinch of garlic powder as a substitute and had done that before. But seriously, it's not the same at all. It's like a magic trick. You toss the nasty stinky powder into the pan and it almost instantly transforms into this wonderful mellow yummy aroma. So cool. I've also discovered that what really makes a curry rock for me is the addition of fenugreek seeds. I've never had them on hand and never bothered to get any - until now. I'd always been vaguely dissatisfied with how my curries tasted. They were good, but not great. Made a curry Thursday night and when I tasted it, I was like "OMG! This is IT!" I'm still tweaking the recipe, but the next time I make it, I'll post the recipe with some pix.
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| # ? Jun 12, 2011 16:21 |
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GrauFrau posted:I would have thought a fine grater would work, but then I read this: Well, I own both a microplane and a hammer, so I'm sure one of those will work. Will report back later.
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| # ? Jun 12, 2011 18:08 |
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Ill-Smith: I love Manjula's videos and recipes, because she is so careful about giving exact amounts and times, and then showing the technique involved in a simple manner. Although it's a simple recipe, aloo gobi is not necessarily an easy recipe. You're absolutely right to feel proud about it. Hauki: That's awesome that you are growing your own collard greens! I've been wondering about new things to try with collard greens, and this looks to be exactly up my alley. Can I use a large pestle and mortar to grind the paste? I have a 7-cup food processor, which would likely be a little too large to make the paste happen. Maplecheese: Lucky! I've had a bitch of a time trying to find resin asafoetida, and I can't seem to get it for love nor money. When you have the large lump, pound it with a hammer until you have smaller lumps. Then, in a pestle and mortar (NOT wood; stone, granite, marble, or ceramic), grind it down to a powder. Use about half of what you would use from the powdered form.Grau: Fenugreek seeds are indeed magical.
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| # ? Jun 12, 2011 18:46 |
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dino. posted:
Brass with high sides or nothin'  And yes, fenugrec is awesome. Fenugrec and the liberal use of mustard seed are some of the things I like most about a lot of indian cooking
NLJP fucked around with this message at Jun 12, 2011 around 19:22 |
| # ? Jun 12, 2011 19:20 |
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NLJP posted:Brass with high sides or nothin' Does it have any kind of texture on the inside or is it smooth? I can't imagine a smooth metal mortar working well. I have a marble mortar and pestle and the mortar has concentric circles of grooves on the bottom that I think really help. I love my marble M&P to bits. 
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| # ? Jun 12, 2011 19:27 |
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GrauFrau posted:Does it have any kind of texture on the inside or is it smooth? I can't imagine a smooth metal mortar working well. I have a marble mortar and pestle and the mortar has concentric circles of grooves on the bottom that I think really help. I love my marble M&P to bits. Fairly smooth at the beginning but now a bit pitted and worn from a century or so of use - it was my great grandmother's. Anyway, the point with something like Fenugrec is that it's pretty hard stuff so you do need to pound the poo poo out of it to start with, which could very easily break a normal mortar over time. Then again I must admit that I mostly use a grinder these days and a decent grinder makes short work of fenugrec too, though it still has trouble with something like whole tumeric. But if forced to use a mortar and pestle for use with spices any harder than cloves I swear by our old one rather than the, imo, pretty useles shallow stone ones (except maybe the rough granite versions). I just don't really see the point of them but I'm ready for someone to prove me wrong Anyway if you look on the wikipedia page here: http://en.wikipedia.org/wiki/Mortar_and_pestle Our one is similar to the greek one at the bottom left there. The high sides help prevent poo poo from flying out too. It could very well be a preference thing though. NLJP fucked around with this message at Jun 12, 2011 around 19:45 |
| # ? Jun 12, 2011 19:42 |
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| # ? May 18, 2013 22:11 |
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Those shallow ones are for poo poo, NL. I love mine, which is granite. I bought it from Amazon: http://www.amazon.com/Stone-Granite...07909508&sr=8-1 It's wonderfully deep, and heavy as gently caress.
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| # ? Jun 12, 2011 20:12 |
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