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So, not entirely appropriate as I think it may be more of a North Indian dish, but seeing as i can't find a general Indian thread... I'm making keema matar (mince lamb & peas). Generally seem to have a good recipe down, but I was wondering if people have any particular preference of onions or shallots in these sorts of dishes? My ex's mum is from Kerala and an amazing cook, advised me to use shallots over onions but I'm not sure which dish she was referring to exactly. The rest of the ingredients (in the order they're added) are standard Cinnamon stick, cloves, cardamom pods, bay leaf Green Chillies Onions/shallots Ginger, garlic Lamb mince, turmeric, Chilli powder, coriander, cumin, garam masala, salt Chopped tomatoes Yogurt & water (if needed) Peas Garnish w chopped coriander Thoughts? El Grillo fucked around with this message at 18:09 on Jan 12, 2014 |
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Jan 12, 2014 18:04
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SymmetryrtemmyS posted:Here's a good aloo mattar recipe: shameless self-promotion Don't suppose you ever cook a keema aloo mattar (or just a keema mattar)? I've been on a long quest to make one that tastes as good as my ex's mum (from Kerala) used to do, still not quite there yet.
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Sep 16, 2014 17:37
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^^that thread is awesome dino, though gently caress knows I can't ever see myself having the time to do it! Did you ever post your recipe for the potato masala? Used to have that for breakfast all the time at the ex's place, lots of green chillies in it though  At one point we were having it with fried bread (soft white rolls), it was incredible.SymmetryrtemmyS posted:I'll confess I rarely use meat. I find vegetables cheaper and tastier. I don't think I've cooked a single keema dish, actually. Thanks man, I'll give that a go! Yes, I've only been using green cardamoms so far. The whole cumin and coriander seeds in that are new to me as well. Do you folks use frozen garlic/ginger paste, or pastes out of a jar? I'm kind of edging towards going back to using fresh garlic/ginger and chopping them - it's not as much of a pain as I remember and it seems like the taste benefits would be worth it.
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Sep 24, 2014 16:15
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dino. posted:The potato masala is a damned fine recipe, and one that you can make your own, depending on how you like it. You hero. Going out to get Hing, urad daal and cumin seeds right now  Hmm, not a terrible first attempt (sorry for awful tupperware pic):  Overall came out a bit bland though except for some clumps of the ginger which wouldn't go away. The urad dal wouldn't turn light brown as you said it should - it just stayed black (as you can see in the image) and I think I spent too much time waiting for it to do something! I'll give it another crack over the weekend when I've eaten up this batch 
El Grillo fucked around with this message at 22:05 on Sep 25, 2014 |
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Sep 25, 2014 18:54
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dino. posted:Wait, you had black urad daal? I've never seen that. :O I've only seen the white one, that's been hulled. Please GOD tell me you didn't buy the whole one with the shell still on? That stuff is terrible and I've got no clue what the hell to do with it. Well. That would explain it :facepalm: I'll let you know how I get on when using the proper ingredients!
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Sep 29, 2014 15:29
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