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dino. posted:Cooked, I believe. Link the recipe (or repost it) so I can be sure? Thanks! - here it is: dino. posted:Lemon Rice
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May 2, 2013 05:57
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Pookah posted:Thanks! - here it is: Pookah posted:Thanks! - here it is: Oh yeah. That is uncooked for sure.
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May 2, 2013 12:20
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dino. posted:Oh yeah. That is uncooked for sure. Cheers 
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May 2, 2013 14:32
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dino. posted:In a large pot, place the soaked beans, and 6 cups of fresh water. Do not use the soaking liquid, or else you'll have bad gas, and your stomach will hurt. Dumb question, but when you use beans from a can are you supposed to use the liquid they come in, or rinse them?
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May 2, 2013 15:18
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Bob Morales posted:Dumb question, but when you use beans from a can are you supposed to use the liquid they come in, or rinse them? It all depends on what you like. If you prefer a slightly watery daal, then by all means use the liquid. If you want something thicker, discard it. Personally, I drain and rinse tinned beans so that I can control for the salt.
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May 2, 2013 16:20
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I always drain and rinse thoroughly. The liquid inside a bean can doesn't look very appetising and is probably full of flavinoids that are indigestible and cause problems down wind so to speak.  Though dino. uses asafetida which makes that less of a problem, from what I've read. I only use reserve the liquid from canned whole tomatoes or seasoned pasta(or boiled veg) water if I need it.
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May 2, 2013 17:45
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Dino., I made the daal tarka from the OP yesterday. I messed up and burnt the mustard seeds almost to charcoal - didn't know what popping mustard seeds sound like, so when I heard frantic spluttering I thought it was just some moisture that had gotten in the pot and let them sit there until I smelled burning and panicked. But, even with the faint notes of charcoal, it's still filling and delicious, and I plan to try it again once this batch is gone and get it right this time, so thank you Anyway, on rereading the OP, I saw that you offered to talk about pickles in more detail if there was demand for it. A while ago I made a small batch of the very simple lemon pickle that you posted in the vegan thread back in September (I only found the thread recently and have been catching up), and I love it. I know you're supposed to nibble on them with food but I keep stealing pieces out of the jar to nibble at plain. Last Monday I put up two more jars, one lemon and one lime, using these recipes. I don't know if they're "right" or not, but either way I can't wait until they're ready to taste. So, whatever you have to say on the subject of pickles, I would love to hear it! I will be making more for sure.
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May 4, 2013 02:07
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Re: soupy vs stewy vs mud daal, its not always a universal rule. I don't consider Kolkata south India at all, and for similar reasons (the god awful heat, hydration) the dal at lunch is a watery soup. But at night it's like a stew and mopped up with delicious, wonderful chapatis. In the day they eat their soup dal with tons of rice but I can't handle that and finish the rest of lunch, so I just drink it from a coffee mug. One of the best parts of the day. Also, I don't know how easy or possible it is to find back home in the states because it was never on my radar, but there is this vegetable called Potol which is all over the place here and cooked a dozen different ways. If you see it in your Indian market, experiment a little.
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May 11, 2013 17:07
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Are chickpeas a south Indian thing? I'm okay with lentils, but I would bathe in chickpeas if given half the chance and a few bushels of them.
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Jun 5, 2013 02:00
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Keralans like black chickpeas in masala for breakfast with steamed rice cakes - kadala puttu.
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Jun 5, 2013 18:34
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the_chavi posted:Are chickpeas a south Indian thing? I'm okay with lentils, but I would bathe in chickpeas if given half the chance and a few bushels of them. We certainly eat 'em! What's more common for chickpeas in the South is to make soondal (dry roasted beans) rather than a daal.
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Jun 5, 2013 22:16
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dino. posted:OR Pressure Cooker Instructions. Should you soak beans even for pressure cooking to avoid getting gas later, or is there some pressure cooking magic that breaks down the farty bits?
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Jun 6, 2013 04:30
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Valdara posted:Should you soak beans even for pressure cooking to avoid getting gas later, or is there some pressure cooking magic that breaks down the farty bits? is there really a cooking method that reduces bean farts? that sounds like hokum. reminds me of all the Indain claims that this-or-that spice "aids in digestion" whatever the gently caress that means
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Jun 6, 2013 04:45
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In my experience soaking makes no difference in regards to gas (at least with a pressure cooker). I generally only soak dry hominy now because that stuff is drat near indestructible if I don't.
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Jun 6, 2013 07:46
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I soak chickpeas, I think they get That Consistency - sort of brittle-buttery - much more easily if they're soaked. Takes twenty seconds so I always do it if I can remember it. The only way I've ever found to reduce gas from beans, apart from eating them all the time thus accustoming the stomach to it somehow, is to freeze the soaked beans and then boil. This was just an accident, and it was only once I've tried it. Mostly I just stay away from especially white beans (except cannellini) and it's not an issue.
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Jun 6, 2013 09:12
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I had to label this stuff in case I forget again The grocery store had this same stuff in "extra hot".. I don't even want to think about it. A half teaspoon of this stuff in a curry had me sweating.
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Jun 6, 2013 15:23
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ZetsurinPower posted:is there really a cooking method that reduces bean farts? that sounds like hokum. My husband and I both have very different reactions with soaked vs unsoaked beans, plus there's actual science. Google "science of soaking beans" and pick your source. They all say soaking by various methods reduces the oligosaccharides (indigestible sugars) that cause the fartiness. So, I'm curious if pressure cooking also does something along those lines, or if beans should be soaked before that, too. Edit: \/\/\/\/ Because soaking beans is free. I guess the answer is "try it and find out" if no one has experience with the affects of soaking vs not soaking beans before putting them into a pressure cooker. Valdara fucked around with this message at 18:33 on Jun 6, 2013 |
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Jun 6, 2013 16:02
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About about just taking some Bean-o? I had no idea how expensive that stuff was, my step dad has to have it every time he eats beans or he hates life for a half a day.
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Jun 6, 2013 16:15
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To reiterate how warm that chili powder I posted above is, I made a vindaloo tonight using one teaspoon of that stuff and I am on fire from eating a bowl of it. I have a decent tolerance for hot but holy poo poo.
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Jun 7, 2013 00:37
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Farking Bastage posted:To reiterate how warm that chili powder I posted above is, I made a vindaloo tonight using one teaspoon of that stuff and I am on fire from eating a bowl of it. I have a decent tolerance for hot but holy poo poo. I was lucky to score some Bhut Jolokia recently. One teaspoon in a pot of curry would probably put you in the hospital. I use a little bit on the top of a knife to take my curries to the barely edible stage. Bhut Jolokia is serious stuff. If you look it up on Wikipedia, you'll find that the bit about its potential military uses is longer than the one about cooking. Try it if you can find it in your area.
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Jun 7, 2013 12:24
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Farking Bastage posted:To reiterate how warm that chili powder I posted above is, I made a vindaloo tonight using one teaspoon of that stuff and I am on fire from eating a bowl of it. I have a decent tolerance for hot but holy poo poo. This sounds like my kind of poo poo. I hope the Indian market near me carries it. Bhut jolokia is a little outside my range but half a teaspoon = sweating sounds perfect for me.
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Jun 7, 2013 13:12
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There's also known by the name of naga morich or bih jolokia, which I grow, different names due to slightly different regions/local language. Some places sell them all as different species, it's not quite clear to me as definitely the naga morich and the bih as a lower official SHU rating on chilli websites. Another version of a similar chilli in SHU to the Bhut or the Bih is also known as a 'dorset naga' as one strain was grown out and commercialised in Dorset, UK. I did try grow some choc and yellow bhuts last year but they didn't work out. It's winter though now down here but I still have a bih jolokia full of pods (smaller pods though now it's cold). edit: I had 1/4t of dried bih jolokias in my lentil and potato soup I had 2 days ago was a fair bit of heat in a single serve, wasn't too hot to eat though so I have no idea what's in that powdered chilli pictured before, that powder can't be that hot if they have a hotter version? Also chilli powder is 100% ground powder from dried chillies, not a mix of spices like USA chili powder, but I'm sure you know that. Fo3 fucked around with this message at 15:41 on Jun 7, 2013 |
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Jun 7, 2013 15:22
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Valdara posted:Should you soak beans even for pressure cooking to avoid getting gas later, or is there some pressure cooking magic that breaks down the farty bits? Yes. Soak even if you're pressure cooking. @Farking: If you want a milder heat, while still getting the flavour of the chile, and the beautiful colour, look for Kashmiri Dhegi Mirch powder. It's isn't mild by any stretch of the imagination. In fact, the person who called it mild was the same person who'd consider the Resham Patti chile powder to be "medium hot". In other words, don't ever trust a guy from Andhra when asking for the heat of chiles. Of all the South Indians, the Andhra folk are the most chile loving. You'll see young kids in Hyderabad chomping down on fiery, screaming hot Andhra pickles with great relish (no pun intended), while the adults from the Tamil Nadu family who live next to them will take but a tiny little helping of the stuff.
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Jun 7, 2013 16:19
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Ia aloo gobi South Indian? If so, got a favourite recipe? If not, I guess I'll repost in the vegan thread. I made a version tonight and while it was OK, I just have some crazy ideas I want to run past you for the next time I make it.
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Jun 10, 2013 14:23
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I just attempted to make paneer. (It's eaten in the south too, isn't it?) It's a too creamy, I want to say - not as dense as what I handled at my curry house job. I'm sure I could spread it on a cracker or something. I'm thinking that I didn't squeeze enough whey out.
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Jun 10, 2013 21:05
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How long did you leave it to hang? Or did you put it under pressure, and if so, about how much?
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Jun 11, 2013 12:08
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I twisted the cheesecloth until the smaller cards started to pop through, hung it for five minutes and then weighed it down with about 2 kilos worth of beans on top of it for a couple hours. It actually fried up fine, stayed whole. It didn't crumble. As for the palaak... well... 
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Jun 11, 2013 12:29
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Valdara posted:My husband and I both have very different reactions with soaked vs unsoaked beans, plus there's actual science. Google "science of soaking beans" and pick your source. They all say soaking by various methods reduces the oligosaccharides (indigestible sugars) that cause the fartiness. So, I'm curious if pressure cooking also does something along those lines, or if beans should be soaked before that, too. Well I'll be damned: Cooks Illustrated posted:Beans soaked overnight in water and then cooked and drained showed a 28 percent reduction in stachyose. The precooking, quick-soak, method, consisting of a one-minute boil followed by a soak for an hour, was more effective, removing 42.5 percent of the stachyose. While we have reservations about the quick-soaking method, it might be the best way to prepare your beans if they cause you significant discomfort.
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Jun 12, 2013 00:07
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I was using my garlic press yesterday on a particularly juicy clove and managed to get raw garlic juice squirted into my eye. NOT FUN.
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Jun 13, 2013 18:22
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Fo3 posted:Ia aloo gobi South Indian? Totally Northern dish, but pretty straightforward. 1 potato 1 onion 1 cup cauliflower florets 1 TB canola oil 1 TB coriander seeds Pop the coriander seeds in the oil. Add onion, and sautee until softened. Then, add the potato, and cook until half cooked. Add the cauliflower, and stir well. THEN ADD 1/4 tsp turmeric 1 large tomato, diced Stir everything together well. The tomatoes will help the stuck on bits in the bottom of your pan to release. If the pan becomes too dry, add a bit of water (South Indian method) or fat (North Indian method). Keep cooking until the potatoes are tender, and the cauliflower is tender, and the tomatoes are cooked through. FINALLY ADD 1 tsp garam masala Garnish with as much chopped cilantro as you like, and serve. @Farking: Ouch. Seriously, ouch.
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Jun 14, 2013 02:35
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I'm an idiot and bought a whole bunch of moong dal - whole and split. All the recipes I'm finding say to use a pressure cooker to cook them, but I'm pretty sure I've at least cooked moong dal before the normal way. How do I cook them without a pressure cooker? I can't recall if I soaked them overnight or what.
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Jul 1, 2013 01:14
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Shnooks posted:I'm an idiot and bought a whole bunch of moong dal - whole and split. All the recipes I'm finding say to use a pressure cooker to cook them, but I'm pretty sure I've at least cooked moong dal before the normal way. How do I cook them without a pressure cooker? I can't recall if I soaked them overnight or what. Pressure cooker just speeds it all up. Soaking them and cooking them for a while is no dramas at all, you just need to watch it and be patient.
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Jul 1, 2013 01:32
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toe shoes posted:Pressure cooker just speeds it all up. Soaking them and cooking them for a while is no dramas at all, you just need to watch it and be patient. Do you know how long it takes regularly? I remember cooking dried black beans and it took hours and never really finished, versus lentils which take like 15 minutes. I also stopped by an Indian market and picked up a ton of spices. They were really friendly there and made sure I didn't run off with the block of asafetida versus the powder.
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Jul 1, 2013 01:48
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Shnooks posted:Do you know how long it takes regularly? I remember cooking dried black beans and it took hours and never really finished, versus lentils which take like 15 minutes. It will take hours if it's not a pressure cooker. Even with the pressure cooker I'm at 45 min to do chickpeas (garbanzo beans). I've been too long in the pressure cooker crowd to remember timing for beans though now sorry. Buy a pressure cooker (even if it's second hand) if you can, those things are *amazing* for beans.
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Jul 1, 2013 03:41
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45min in the pressure cooker? I gather that's unsoaked, it has to be as mine only take 7min in the pressure cooker. I go by the chart on this page usually http://whatscookingamerica.net/Vegetables/driedbeantip.htm and it's about right. Stove top about 1.5hrs even after soaking, pressure cooker about 6-7 min. I agree though about getting a pressure cooker. The sole reason why I bought one was for cooking beans.
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Jul 1, 2013 06:15
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You guys may have convinced me to get one. I eat a lot of beans but at least a pressure cooker will allow me to start buying them dry instead of canned. The only downside is it's a new gadget in my kitchen that needs to find a home.
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Jul 1, 2013 11:52
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Shnooks posted:You guys may have convinced me to get one. I eat a lot of beans but at least a pressure cooker will allow me to start buying them dry instead of canned. The only downside is it's a new gadget in my kitchen that needs to find a home. If you like beans then it will fast become the most essential tool you have. I was in the same boat and am kicking myself now for waiting that long. No planning ahead a day or 2 to soak beans. Deliciously soft beans without waiting hours. Join us (only a little cult like I swear)!
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Jul 1, 2013 22:59
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Shnooks posted:I'm an idiot and bought a whole bunch of moong dal - whole and split. All the recipes I'm finding say to use a pressure cooker to cook them, but I'm pretty sure I've at least cooked moong dal before the normal way. How do I cook them without a pressure cooker? I can't recall if I soaked them overnight or what. Split moong daal will be cooked in 15 - 20 minutes. Whole moong daal, when soaked, will cook in 20 minutes.
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Jul 1, 2013 23:52
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How about substituting whole wheat flour for regular AP flour for parathas? I don't have any whole wheat flour right now 
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Jul 2, 2013 01:40
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Shnooks posted:How about substituting whole wheat flour for regular AP flour for parathas? I don't have any whole wheat flour right now It'll not taste as well, but you can do it with no worries. Just add less water than you think you'll need, as AP flour absorbs water faster and more thoroughly than whole wheat.
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Jul 2, 2013 04:13
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