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(All Recipes)   Fark Food Thread: Let's dig into some Indian dishes. Do you stick to vegetarian? Northern vs Southern? All the Curry or Garam Masala? Knock out spices or mild? Make our eyes water and our tastebuds tingle to the right   (allrecipes.com) divider line 118
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1030 clicks; posted to Main » on 12 Dec 2013 at 5:00 PM (37 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-12-12 03:38:42 PM
3.bp.blogspot.com
 
2013-12-12 03:41:59 PM
Nope. Can't do it. Not after the last thread. Can. Not. Do. Food.
 
2013-12-12 03:42:33 PM
My go to order (with my husband) is chicken tikka masala, saag or mutter paneer, and basmati rice. Veggie pakoras if we're feeling pekish. Plus beer and/or wine.

I avoid naan for glycemic reasons but holy f*ck is it good.

We mix it up sometimes, though. Tandoori is often delicious. Lamb biryani is another favorite.
 
2013-12-12 03:43:26 PM
I had shrimp vindaloo for the first time recently and it was great. REALLY hot, but great.

Now I want Indian food.
 
2013-12-12 03:44:24 PM
My wife makes coconut chicken curry that is f*cking awesome.
 
2013-12-12 03:44:31 PM
roaringtiger.files.wordpress.com

www.deshigrub.com
 
2013-12-12 03:45:40 PM
My wife loves chicken tikka (yeah, not really an Indian dish, but whatever) and I've never been able to replicate it to restaurant levels. It always ends up coming out wrong.

Generally, though, I just fry up some onions, garlic, and cumin and go from there. Potatoes, chick peas and tomatoes cooked until they're done.
 
2013-12-12 03:46:14 PM
I had buffalo steak once....that's Indian food....right?
 
2013-12-12 03:46:33 PM
For some reason the ring of fire thread below has put me off Indian food.
 
2013-12-12 03:49:47 PM
There used to be an Indian takeout place across the street from my office.

Then the city shutdown the building because contractors had done a whole sh*tload of structural work with no permits. The whole mess is tied up in the courts right now and it's ridiculously complicated.

Anyway, their butter chicken was excellent and their pakoras, OMG, I could eat like 50 of them....or try.

/Cool Hand Rev
 
2013-12-12 03:51:06 PM

Rev.K: There used to be an Indian takeout place across the street from my office.

Then the city shutdown the building because contractors had done a whole sh*tload of structural work with no permits. The whole mess is tied up in the courts right now and it's ridiculously complicated.


One of the ones I used to go to got dinged by the health inspector for keeping their food at unsafe temperatures and for a proliferation of roaches.

Haven't been back since.
 
2013-12-12 03:51:08 PM
I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.
 
DGS [TotalFark]
2013-12-12 03:54:24 PM

PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.


I love it, too... and as much as I want to try cooking it at home... yeah, no. Wifey gets sick to her stomach smelling that combination of scents and just farking forget eating it. So if I want an Indian fix I have to go out and get it.

Which sucks. Lamb biryani? Channa Masala? Tikka Massala? Fresh garlic naan? Tandoori chicken with some hot samosas?

/now sad.
 
2013-12-12 03:55:08 PM

Angry Drunk Bureaucrat: One of the ones I used to go to got dinged by the health inspector for keeping their food at unsafe temperatures and for a proliferation of roaches.

Haven't been back since.


In my case, it wasn't the establishment's fault.

The building is connected to a condo and there are numerous vendors on the ground floor. The property management company hired a contractor to re-do the parking garage which sits atop the street-level vendors.

The contractor got no permits whatsoever and proceeded with structural work on the parking garage.

I don't know what's taking so long, that was over two years ago and there's not a goddamn f*cking hope that the contractor isn't going to lose their shirts.

But I guess that's why I'm not a lawyer.
 
2013-12-12 03:55:35 PM

PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.


You can find every spice you need at a grocery store.
 
2013-12-12 03:55:36 PM
I do love a good daal.
 
2013-12-12 03:56:52 PM

Trillian Astra: PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.

You can find every spice you need at a grocery store.


Or find an Indian grocery. There's at least one in every sizeable city in the country.

Although I have the same handicap as DGS does... wife can't stand the smell of it.
 
DGS [TotalFark]
2013-12-12 03:59:41 PM

make me some tea: Although I have the same handicap as DGS does... wife can't stand the smell of it.


It's brutal! I look for excuses to go out and get some. Hell, I even arranged a couple Fark dinner nights in Brooklyn for exactly that reason.

/which reminds me... I see another one coming in January since wifey won't have classes/homework every night
 
2013-12-12 04:00:52 PM

make me some tea: Trillian Astra: PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.

You can find every spice you need at a grocery store.

Or find an Indian grocery. There's at least one in every sizeable city in the country.

Although I have the same handicap as DGS does... wife can't stand the smell of it.


hey...she got used to you...tell her to give it time...
 
2013-12-12 04:02:09 PM

make me some tea: Although I have the same handicap as DGS does... wife can't stand the smell of it.


I almost lost my love of Indian food after spending a nine hour flight from Heathrow to Atlanta where the meal was fish curry. The flight still stank of fish curry when we disembarked.
 
DGS [TotalFark]
2013-12-12 04:02:42 PM

plmyfngr: make me some tea: Trillian Astra: PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.

You can find every spice you need at a grocery store.

Or find an Indian grocery. There's at least one in every sizeable city in the country.

Although I have the same handicap as DGS does... wife can't stand the smell of it.

hey...she got used to you...tell her to give it time...


Zing!

/oh wait
 
DGS [TotalFark]
2013-12-12 04:03:39 PM

Trillian Astra: make me some tea: Although I have the same handicap as DGS does... wife can't stand the smell of it.

I almost lost my love of Indian food after spending a nine hour flight from Heathrow to Atlanta where the meal was fish curry. The flight still stank of fish curry when we disembarked.


That... sounds brutal. And I thought everyone knew not to have the fish on the flight.

/learned jive for this reason, too
 
2013-12-12 04:05:19 PM
This recipe for pressure cooker pork vindaloo was stupidly easy and really really good.  Not super spicy, but you can adjust the spices as you see fit.
farm3.staticflickr.com
 
2013-12-12 04:06:56 PM

DGS: That... sounds brutal. And I thought everyone knew not to have the fish on the flight.


It was fish or chicken and apparently there were a lot of people who went fish. Even the gluten free option was curry which sucked for my boyfriend because coriander f*cks his stomach up really bad.
 
2013-12-12 04:55:04 PM

plmyfngr: make me some tea: Trillian Astra: PolloDiablo: I love Indian food, like really really love it, but it's one of the few cuisines I just don't cook at home. I've bought the packaged Butter Chicken and Tiki Masala spice mixes before, and they work ok, but there's just way too many unfamiliar spices and ingredients I would have to buy to properly do it from scratch.

You can find every spice you need at a grocery store.

Or find an Indian grocery. There's at least one in every sizeable city in the country.

Although I have the same handicap as DGS does... wife can't stand the smell of it.

hey...she got used to you...tell her to give it time...


LOL indeed.

One of the nice things about these new digs we're in, I can close off both doors to the kitchen and keep my stenches out of the rest of the house. Never had that luxury before. It will keep the peace when I decide to delve into curry again.
 
2013-12-12 04:59:52 PM

Trillian Astra: DGS: That... sounds brutal. And I thought everyone knew not to have the fish on the flight.

It was fish or chicken and apparently there were a lot of people who went fish. Even the gluten free option was curry which sucked for my boyfriend because coriander f*cks his stomach up really bad.


I love fish curry. I think it's my favorite curry.
 
2013-12-12 05:01:47 PM
Dosa please!

Angry Drunk Bureaucrat: My wife loves chicken tikka (yeah, not really an Indian dish, but whatever) and I've never been able to replicate it to restaurant levels. It always ends up coming out wrong.

Generally, though, I just fry up some onions, garlic, and cumin and go from there. Potatoes, chick peas and tomatoes cooked until they're done.


I have a go-to Indian dish along those lines. It also features spinach and some broiled potatoes.
 
2013-12-12 05:03:40 PM

ahab: This recipe for pressure cooker pork vindaloo was stupidly easy and really really good.  Not super spicy, but you can adjust the spices as you see fit.
[farm3.staticflickr.com image 800x534]


Wonder how it will work with some lamb or goat...
 
2013-12-12 05:04:14 PM

missmez: For some reason the ring of fire thread below has put me off Indian food.


Yeah, the timing of the two threads is not ideal.
 
2013-12-12 05:05:19 PM
I am in desperate need of a good korma or pasanda recipe!!! There were a couple places in Florida that made it like heaven.
Most of the Indian food in Tennessee tastes like shiat. No matter what I do, it doesn't come out right when I make it.

I'm usually really good at eating something then making it, but Indian food just does not compute I guess.

/sad face
 
2013-12-12 05:06:17 PM
playerpianosara.files.wordpress.com
 
2013-12-12 05:06:29 PM
l2.yimg.com

Wait! Guys, they meant dots, not feathers! No need to stampede!
 
2013-12-12 05:06:44 PM
Rogan josh is dang tasty
 
2013-12-12 05:07:16 PM
One word: Naan

That's all.
 
2013-12-12 05:08:58 PM
I'm not that experienced, but I've always enjoyed it I've gone out for it.

I've never made it at home from scratch. I used to get a pound of chicken and the Trader Joes simmer sauce, put it over rice & peas with some TJ lentils and naan & it's a meal.

With a couple kids and a couple jobs, I go even lazier now. This week we had the Chicken Tiki & Butter Chicken, Samosa's and Naan. I'm sure the purists will deride me, but after when I'm cooking 7 meals a week and always pressed for time, this is a wonderful break from putting something together from scratch.

But I'd love to hear other recipes or suggestions.
 
2013-12-12 05:09:08 PM
Chicken Tikka Masala Copy Pasta
 SLOW COOKER SIZE: 5-QUART • COOKING TIME: AT LEAST 2 HOURS TO MARINATE, THEN 6 TO 8 HOURS ON HIGH
• YIELD: 14 CUPS (3.31 L)

There are many theories for how this dish came about. One is that a Bangladeshi-British chef in the United Kingdom came up with the idea to add tomatoes and cream to the original tandoor-cooked chicken and masala. Regardless, the popularity of chicken tikka masala in the West, especially in Great Britain, is undisputable.

 I modified the recipe for the slow cooker and eliminated the step of first grilling the chicken. It still tastes great. If you prefer, grill the chicken before adding it. But try it my way first-you may just find you like it and don't want to bother with the extra step.
 Chicken:
2 cups (473 mL) plain yogurt
3 tablespoons (44 mL) lemon juice
1 (1-inch [2.5 cm]) piece ginger, peeled
and grated
5 cloves garlic, peeled and grated
1 tablespoon (15 mL) red chili powder
1 tablespoon (15 mL) paprika
1 teaspoon-1 tablespoon (5-15 mL) red
chili powder
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) black pepper
2 teaspoons (10 mL) salt
3 pounds (1.36 kg) boneless, skinless
chicken, cut into 2-inch pieces

 1. Whisk together all the ingredients except the chicken in a deep mixing bowl. Add the chicken and mix gently until all the pieces are coated.
 2. Cover and refrigerate at least 2 hours, or, ideally, overnight.
 Masala:
6 medium tomatoes
3 medium yellow or red onions, peeled and
cut into large pieces
6 cloves garlic, peeled
4-6 green Thai, serrano, or cayenne
chilies, stems removed
2 (6 oz [50 g]) cans tomato paste
2 tablespoons (30 mL)
garam masala
2 tablespoons (30 mL) ground coriander
1 tablespoon (15 mL) red chili powder
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) brown sugar
3 tablespoons (44 mL) blanched sliced
almonds (optional)
1 teaspoon (5 mL) ground cinnamon
½ cup (125 mL) water
6 cardamom pods, crushed slightly in a
mortar and pestle
1 cup (250 mL) heavy cream
1 cup (201 g) chopped fresh cilantro
Chopped onions, for garnish
Chopped green chilies, for garnish

 1. Bring a pot of water to a boil on the stovetop. Cut an X into the non-stem end of each tomato with a sharp knife and add the tomatoes to the boiling water. Cook for about 2 minutes, or until the peel starts to curl back. Pull the tomatoes out of the water with tongs, allow them to cool, and peel them. Roughly chop the tomatoes.
 2. In a food processor grind the onions, garlic, green chilies, tomato paste, garam masala, coriander, red chili powder, salt, brown sugar, almonds, cinnamon, and water until completely smooth. Be patient, as this might take 10-15 minutes. Stop and scrape down the sides as needed.
 3. Add the tomatoes to the food processor and pulse a few times until they break down but are not completely blended. Put this mixture in the slow cooker, along with the crushed cardamom pods.
 4. Using a slotted spoon or tongs, slowly add the marinated chicken to the slow cooker. Discard the remaining marinade to make a thicker base for the chicken, or add it to the slow cooker for a thinner masala.
 5. Cook on high for 6 to 8 hours. If you want an even thicker sauce, remove the lid an hour before the cooking time ends.
 6. Add the cream and cilantro. Garnish with the chopped onions and green chilis. Serve with roti or naan.


Try This! If you want to add another layer of flavor to the dish, brown the marinated chicken in oil on the stovetop before adding it to the slow cooker. You can also grill the chicken after marinating and serve it with toothpicks as an appetizer.

 To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 7 cups (1.66 mL).
 
2013-12-12 05:10:30 PM
May I humbly suggest

http://oneworldplate.com/category/indian/

NOT (repeat) NOT my site, but a friend's, he can get you up on some basic Indian to get you started if you're a little intimidated.
 
2013-12-12 05:11:03 PM
I was taught to cook Indian by my Indian neighbor from Delhi. Restaurant food is good, but the homestyle dishes....oh man. It's hard to beat good homestyle Indian. One of my favorite recipes.

Egg Curry

(this is quick, easy curry good for weeknights)

Sautee some whole cumin, coriander, and cloves in some oil.
When you start to smell them, add in some chopped onion.
When the onion is getting done (clear), add in some ginger, garlic, and chile.
When that's done, add in a can of tomatoes and some water to make a fairly thick curry sauce.
When the tomatoes get done, break five eggs onto the curry sauce, and let them sit, poaching in the sauce.
Serve with roti or rice.
 
2013-12-12 05:11:49 PM
 
2013-12-12 05:12:05 PM
Maybe a bookmark :)
 
2013-12-12 05:12:26 PM
When buying vindaloo paste remember to cut it with tomato paste and/or tomatoes.

Made that mistake once.
 
2013-12-12 05:14:18 PM
We call it maize.

i1.ytimg.com
 
2013-12-12 05:14:21 PM
Roti/Naan:
Naan can be found in most grocery stores, while roti is more readily available at an Indian grocer. Keep in mind that roti is the healthiest option, as it's made with whole-wheat flour. Naan can also be healthy if you purchase a whole-wheat version.

 To make my own roti, I usually mix the dough in my food processor. The proportion that works best for me is 3 cups (603 g) aata to 1½ cups (354 mL) water and 1 tablespoon vegetable or canola oil. I blend the mixture until it becomes a sticky ball, much like pizza dough. Then I knead it on my clean countertop, which has been prepped with a thin layer of dry aata. Pull off small balls, about 2 inches in diameter, dip them into dry aata, and roll them out with a rolling pin into thin circles. Cook on a preheated, flat frying pan until browned on both sides. Stack the rotis as you finish cooking them. They'll keep in the fridge for about a week. Use chapati 100% percent whole-wheat flour from an Indian grocery store for the best results.
 
2013-12-12 05:14:40 PM
A place in northern Palm Beach County had a dish called Maharaja chicken.  It was creamy and mild, and I think it had yellow raisins in it.  I made my husband pick it up several times when I was pregnant.  I wish I had the recipe.
 
2013-12-12 05:14:53 PM
Curry, Curry, and MORE Curry. A good mix of bloomed and raw curry at the right times makes EVERY BIT of difference in the world.

/bloom first, add some raw later when the stock/milk is added, add more bloomed right before dropping in bay leaf.
//don't forget the sesame oil
///would cook tonight but made himself sick losing $8,000
 
2013-12-12 05:14:54 PM
I love Indian. I'll eat north or south Indian. Vegetarian only.
As with others, my gf is not the biggest fan. So its a rare treat for me to go to a really good Indian restaurant. I cook it at hone once in a while.

My favorite restaurant used to have "lasun ki gobi" if I'm spelling it right. Anyway its breaded and lightly fried cauliflower in sauce. It is amazing. Unfortunately they don't make it anymore.
 
2013-12-12 05:16:14 PM
I think most of the high points have been hit already.

As a meal, i do love white rice topped with mutton vindaloo. You need a cucumber raita and lassi (butter milk) to make sure the vindaloo does burn through your system.

I like the papadum (paper-thin hard bread).
There's this nice potato and chickpea mix with spices and herbs. You shovel it in with a piece of bread. Can't remember the name.

Indian style kebabs are also nice.

Never was one for the Tikka, truth be told.

I go for butter chicken if I feel the need to take it easy (spice-wise).
 
2013-12-12 05:19:22 PM
I make curries on a fairly regular basis at home. I used to buy the dried spice mixes in a box (korma, rogan josh, vindaloo, etc) but then I started buying the individual spices from an Indian store here in Chas, WV. I do kinda non traditional curries now, instead of following recipes. The only time I cook a more traditional curry is when I do vindaloo but even then I use huge chunks of ginger and garlic, slivers of red onion instead of mincing or pureeing it. I make every curry rediculously hot. I used to use habaneros for heat but finally I can get fresh bhut jolokia (ghost peppers) here. I had the dish Phall from the Brick Lane Curry House in Manhattan once. They wear a gas mask to prepare it. Had to sign a waiver. Finished it in under an hour and recieved a certificate and a free beer. Felt like I had been kicked in the stomach by a horse afterward. It was so hot you couldn't really taste it. The waitress asked if I wanted it with chicken, lamb, or shrimp and I said "it's not really going to matter is it?". She shook her head no.
 
2013-12-12 05:19:48 PM
I get a Vindaloo, no protein, just rice.  Yum.
 
2013-12-12 05:20:44 PM
I make a kemar mataar that is quite good. Mostly it is the quality of the curry you use. Its a dish that has spuds, peas, tomato, curry powder, cumin, onion ( i have used leeks too)..I use lamb, ground,when I make it. Veery good!
 
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