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I don't want this thread to disappear. On the first page Dino you mentioned kootu and sambhar, But you kind of did it as an idea for left overs of kootu. quote:Kootu (basic) What if I just had beans to eat tonight, but didn't feel like rice? Could I just: cook black eye beans separately. Dice a sweet potato, ½ a large daikon. Fry some mustard seeds, cumin seeds, garam masala in oil. Add 2 onions and sweated until soft. Add knob of ginger and the veg and saute for a while. Add some water and cook until veg almost done. Then add some coconut milk and the beans? Unfortunately don't have 'curry powder', nor fresh or powdered coconut. Also tamarind of any kind, (never ever hand tamarind in my life, what's it like - I did go to the nearby shop but came up empty - no tamarind for me today) I do have a sweet potato! and half a daikon! - the other half was pickled with carrots for making banh mi sandwiches later. Don't have what some people would, and some people would not call curry powder (such a divisive thing) I have garam masala though? I have a cup of coconut milk in the freezer left over from a month or more ago when I made a thai curry! I do have mustard seeds and cumin seeds I went out to buy after reading your posts though  I know you are more likely to say whatever goes, and I would just quietly go about it myself anyway, but posting to stop this thread dying. Fo3 fucked around with this message at 17:18 on Apr 12, 2013 |
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Apr 12, 2013 17:04
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| # ¿ Apr 27, 2024 19:41 |
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Thanks. Do you have a recipe or brand you use for you curry powder? Keens I've found this recipe on the web: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teasapoons ground turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger But maybe fenugreek and tumeric might be in yours (if so, what ratio?) ?
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Apr 14, 2013 14:50
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You don't cook lentils in a pressure cooker. They take about 20min on the stove.
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Apr 16, 2013 21:45
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dino. posted:@Fo3: I tend to do lentils in the pressure cooker, because they take 5 minutes when they come up to pressure. That leaves me free to get the rest of dinner done in a hurry when Puppy is standing there looking at me all hungry and "but I want it noooow", or "is it food yet?" Oh, Puppy. in 6-7 min, and thought cooking lentils in the pressure cooker (when they take 20min or so on the stove), would cook them to nothing. Or, as the other person had, problems with control or consistency. you didn't get my reference to Keens curry powder before, I guess you have never heard of it? It's the western curry powder that the UK and Au have had for generations. Grandmothers sprinkle a bit on boiled eggs or on pasta salads to make it appear exotic. Ingredients are: Turmeric, coriander, salt, fenugreek, pepper, chilli, rice flour, allspice, celery. Anyone who knows how to make a curry powder avoids it. I've got an unopened tin in the cupboard that my partner bought (for eggs). But looking at it, for one, it's mainly turmeric so it's not bad when that's what you need. Secondly, it's really only lacking cumin, cinnamon, and turmeric is upside down compared to coriander. For problems better not mentioned, I can't go shopping to buy any decent curry powders right now, (was hoping for a home recipe), but I'm going to play around with the Keens and dump a lot of cumin, some extra coriander, add cinnamon, cardamom and see if I can improve it and get a ratio written down for it. edit: So far 1t of keens gets 1t of cumin, 1/2t coriander, 1/4t ea of cinnamon, chilli powder and cardamom Edit: VVV Thanks, I looked around and found out cinnamon, cardamom and ginger are more madras curry powder ingredients. Fo3 fucked around with this message at 08:47 on Apr 18, 2013 |
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Apr 17, 2013 17:16
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Black and brown seeds confuses me too. Black seeds are from the middle east, brown are more common in asia. Brown is more commonly available too. I've only seen brown here in indian stores as well, it's the most common variety with regards to black or brown. I think I've seen seeds labelled black, but they weren't any blacker than brown? I know they are different species, but not sure if any indian shop selling black seeds are selling legit Brassica nigra from the middle east; or in fact using the brown seed that actually grows in India and what is more likely that they would use in their cuisine, ie brown mustard seeds B.juncea. My seeds bought from an indian shop look like brassica juncea, (also known as indian or chinese mustard), brown with some reddish seeds Dino did a dish you are describing in the very first post of this thread, called "kootu", which is a stew with veg he finished off with coconut. Often lentils or beans are also added as per the first post. If you google kootu you get a lot of versions with lentils too. If it had no veg, then it probably was just a dhal with coconut added I guess. Fo3 fucked around with this message at 16:55 on Apr 29, 2013 |
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Apr 29, 2013 16:30
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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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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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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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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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As long as you're bringing that old post up, any idea why it's not common to roast cauliflower or potatoes first? I often make tikil gomen (which is potatoes, cabbage, onion, garlic, chilli and tumeric), and the best tip I got for that is to fry potatoes a bit to get a skin on them to stop them falling apart later on. Ever since hearing that whenever I'm making an Indian potato curry or tikil gomen, I always roast the potatoes first, can drizzle them with oil mixed with spices in the oven for flavour as well as adding more spice later, and roasting cauliflower works out great as well I suppose the only time where boiled or steamed potatoes are better is if you're making it more into a thickened soup. Fo3 fucked around with this message at 15:00 on Jul 29, 2013 |
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Jul 29, 2013 14:57
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To be fair, the british also introduced chillies. Many other cultures introduced the spices too. It's not like India has ever been a backwater in any respect, they traded with ancient Europeans, Middle East and Chinese. Alexander the great couldn't conquer it, but he traded with them. Also India had a hell of a lot of advanced science and metallurgy happening during the ages. Being in the hotspot between western and eastern cultures, they aren't anything like the isolated examples you gave for the other countries, they were a massive trading centre and always adopting new things. They had centuries of trade and if something better came up, they would have used it. It was a trading country for ever, not an isolated country. From what I know, food used to served on leaves there? I have no idea what that has to do with an American eating 'Indian' food in Malaysia though.
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Aug 23, 2013 18:14
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Good to see you still around dino. With fenugreek seeds, what do you do, ie do you toast and grind them, or put them in whole like the other seeds? Just made channa dal (with hulled split black chickpeas ie channa dal) and a bunch of stuff. I chucked in about 10 fenugreek seeds. Wasn't pleasant biting into one. I didn't have much food around, so cracked into my emergency supply with I built up ages ago Cooked basmati rice (3 min in pressure cooker) Cooked channa dal (4 min in pressure cooker) Popped mustard seeds, cumin seeds, added asafoetida, whole dried chilli, curry leaves, urad dal, smashed coriander seeds, fenugreek seeds, salt, pepper, turmeric, curry powder. Fried onion and a grated carrot. Added some frozen spinach and old left over frozen coconut milk I thawed. I threw some left over toasted sesame seeds in there too Added channa dal to the pan to reheat. Nuked rice to reheat, topped with the channa dal and served (unfortunately nothing fresh to garnish it with, like coriander leaves, cucs, dairy or whatever). E: Very nutty.
Fo3 fucked around with this message at 14:46 on May 25, 2015 |
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May 25, 2015 14:15
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| # ¿ Apr 27, 2024 19:41 |
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Thanks. It was no big deal in the end. I just happened to get a whole seed in my mouth while cooking and tasting it and was a bit worried. After it was plated for others, and also the leftovers I got to eat the next day it wasn't a problem anyway. It seemed to have melded in well and no one else ever detected a bitter seed when they ate. Pretty funny actually, I have a 2.5 y/o boy, and he's a fussy eater. Seems to dislike meat, loves pasta and bread though. He stole a bowl of this channa dal off his mum and was digging into it. First time he was using a large spoon properly and getting it into his mouth to feed himself too. He was sipping water between spoonfuls though due to spice. It was quite a funny sight to see him chowing down on it. This is a guy that will throw food or a plate right out you if it's not tasty, and he was crying when his mum wanted some of the channa dal back. Fo3 fucked around with this message at 15:22 on May 30, 2015 |
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May 30, 2015 15:10
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