INDIAN FOOD
grandpa_shig
5,799 Posts
well fellers, i just realized there are 2 indian mkts in the neighborhood. problem is, i only know how to eat the food. anyone have any recipes and/or brands or products i should gather for vittles? thnak you.
Comments
sheesh. alright then needyogre.
can anyone recommend some recipes and/or records to play in my mind radio while i peruse the aisles?
1
T.N.
sorry, i was in that burger king thread looking at, er, pictures.
but im done now. and im hungry. wussup on the indian food?
I enjoy some masala
Dopiaza
Jalfrezie
Butter Chicken
Malai Boti Kabab
Tikka
Tikka Masala
Karahi
Makhani
Rogan Josh
Dildaar (curried pineapple w/meat, say werd!)
Madras
Tikka Bhuna
Chicken Pillao (delicious!)
Chicken Chana Chat (stank as a mofo yet delicious!)
Much more if you gimme an idea of what ya like.
1
T.N.
but he did tell me tales of the scandinavian honeys and the 12oz vodka cans.
YESSSSSSS!!!! folkers, this is why i love me some soulstrut.
uh, the_non, i mean, i dont know what im reading but it all sounds good. even that stinky shit. i guess id just like a base of ingredients i should need. if that helps. if not hook me up with that dildar recipe cuz even if i dont like it, i shall enjoy saying the name.
1
T.N.
PS Go buy the following spices:
cardamom
garum masala
turmeric
cumin
coriander
cilantro
Essentials, can't cook Indian without em.
thanks! you rule
Wifey hates Indian food so I'm limited to having it when I'm out of town or on the way to DJ gigs from work =
MARCO KEEPS THE WEAK INDIAN FOOD CRATES
I cry now
da, amd I thought Faux_Rillz was whipped!
also good to have around but not key: bay leaves, cinnamon sticks, fennel, whole cloves, saffron, fresh and ground green or red chillie peppers, tamarind...
if you want to wild out you can get amchoor (ground up green mango).
and when you use turmeric watch your cloths. worse than grape juice.
Hi, Shig,
What you need to do is board a plane & get yourself to Montreal. I'll take you to my favorite Indian spot & you can sample some channa bhoona, masala dosas, aloo gobi, & this wacky dish which kinda tastes like rice pudding laced with lemon pledge - It tastes better than it sounds.
Danno knows what I'm talking about.
Peace
h
Shig - This is a pretty good site for recipes. There is some corny humour so ignore that part.
Death by Curry
are you kidding me? montreal is complete trash when it comes to indian food.
maybe i'd touched the wrong places. what's your spot?
also mustard seeds and curry leaves. and maybe some of those orange lentils for dhal. and of course GREEN CHILLIES[/b]thats all south indian food basics.
heres a nice beginers veg indian recipe that seems to kill heads that i make it for
the bits
a few mustard seeds (about the size of a quarter in your palm)
a hand full of coriander (cilantro is the same thing)
half a green chilly (or a quarter, depending on how spice you want it)
some vegtable oil (olive oil works too)
shreaded carrots (about a medium sized bowl full)
the heat (before all this have your ingred. prepd)
coat the bottom of a pan with the oil and heat up the pan at medium-high heat.
this is the tricky part, and perfecting htis only comes with practice--throw the mustard seeds in when the oil is hot enough to crack the seeds with. If you do this right, youll hear a crackle a few seconds after you throw the seeds in. Its okay if you hear a sizzle, you just half to wait till the seeds crack to get all the flavor outta them. you also dont wanna burn your oil and you seeds or your food will taste like charcol. basically the mustard seeds should crackle for maybe 15-30 secs. o and you might get a few excited seeds that decide to pop outta your pan. that means your shit is too hot. (did i say this was a good beginners recipe) no seriously, im making it seem a lot harder than it is.
after the whole seed fiasco, reduce the heat to about medium or alittle less (just to calm down the seeds) and throw in your chillies. let those roast for a few mins (but dont burn).
throw your carrots in and mix with the goodies and maybe some salt and pepper. you could increase the heat if your in a hurry, but you gotta stand over them and mix it. the coriander should be the last thing you put in. and salt it to taste. thats it. should only take you about 15 min.
next week, vegtable bryriani
Warning: Do not operate heavy machinery after consumption
(read 5011 Blvd des Sources/ Montreal (Pierrefonds) / QC)
Haz, what are THE indian food spots ? Or Danno perhaps ?
i dont know about cooking the shit but lets go eat it....maybe on the way back from the beer garden with all the dope music, or we can hit another spot i know thats on the westside..
its that or ramen next time we meet up dawg.
Shig -
If I could throw my $ 0.02 into the mix - most or all foodstuffs deemed 'Indian' in North America or outside of the Subcontinent is primarily going to have either Punjabi or Gujarati origins... Tikka and tandoori rely on the tandoori oven, which was imported from Turkey and/or Persia/Iran during the course of India's history... When I travelled the coastline from Mumbai/Bombay (although I flew into Delhi) down south then back up to Calcutta, there definitely are regional specialties (as you would encounter goin' through any country)... A lot of the dishes that I had in Kerala and Tamil Nadu went heavy on coconut milk, similar to what you'd find in Malaysia/Singapore (which isn't surprising given the immigration patterns from India to that part of SE Asia: primarily Tamils from Tamil Nadu, not Sri Lanka)... And the West Bengalis sure love freshwater fish as a staple of their diet (and as a holdover from bein' the capital of British colonial India, Calcutta offers dishes such as shrimp cutlet)...