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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 15
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1036 clicks; posted to Main » on 12 Dec 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-12-12 06:40:23 PM  
3 votes:
The magic ingredient most non-Indians cooking Indian food at home overlook: Ghee.

When you make Indian food at home do you ever think it is missing something compared to what you get at your favorite Indian place? Some extra depth of flavor, a certain savory nuttiness? It's because you are cooking with oil, and they are cooking with Ghee.

What is ghee? Basically, it's a type of clarified butter.

Where do I get some of this ghee? Well, you can find it in Asian markets or online. However if you've got butter, you can make it yourself.

Okay, so how do I make ghee? It can be amazingly simple. Get a saucepan. Drop a few sticks of unsalted butter into it and put it over the heat until it melts and simmers. Then just stand back. A fine foam will form on top of the simmering butter. Then this foam will die down. Then a second more coarse and bubbly foam will appear. It too will start to subside after a little more time, indicating you're about done. After about 20 minutes of simmering you should see all the milk solids in the butter have collect on the bottom of the pan. They should be getting a nice golden brown to brick red color around the same time the foam starts to subside. It is those milk solids browning that gives the ghee its special nutty aroma. With the solids browned and the foam almost finished, take it off the heat. Let it cool a little (so as not to shatter the container it will be going into) and then run through a sieve (or cheesecloth) as you pour it into a container so that you get just the liquid and not the solids. (Note: this is for a basic butter ghee which isn't really truly ghee according to my Indian friends, but it's close enough for me. There's a more authentic and advanced technique that starts from cream, takes all day, and requires a hot climate.)

Once it's in the jar and has cooled more, stick your nose in the jar and take a big whiff of the aroma. It should smell like butter candy (note, it does not taste like butter candy).

It should solidify as it cools. You can keep it in the fridge, but since it has most of its water boiled out of it ghee will remain fresh for a really long time even at room temperature. Another advantage is that the smoke point of ghee is very high, so it's great to use when woking things under very high heat.

Cook up your onions and garlic in the ghee instead of butter or oil. You will taste the difference in your curry.
2013-12-12 06:09:38 PM  
3 votes:
#1 Indian food tip: Buy whole spices. Roast them up for a minute or two in a hot dry pan. Then grind them yourself.

There's no curry power in the world that you can buy that will be as good as freshly roasted and ground whole spices. The volatile compounds that give the spices much of their flavor do not survive long term storage. Even if you make your own curry powder, it will never be as tasty as the day it is ground.
2013-12-12 06:01:45 PM  
2 votes:
We used to make lots of naan at home, and no matter the recipe, it would never taste right.  We'd follow the recipe perfectly, put it in a hot oven with a pizza stone, and it would  lookperfect, but taste very different from the restaurant.  The outside would be crispy/hard, like a cracker crust.  Still tasty, but not what we wanted.

Then we cooked the same recipes in a cast-iron frying pan  on top ofthe stove, and why, the difference was magical.  Soft and chewy, just slightly blackened, almost exactly like from a tandoor (which I won't be buying anytime soon).  So that is my lesson for today: if you want good naan at home, use a cast-iron pan.
2013-12-12 05:09:08 PM  
2 votes:
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 06:52:38 PM  
1 votes:

Chabash: Give me your butter chicken recipes, Farkers!!


Here you go.  It's surprisingly easy.
2013-12-12 06:51:08 PM  
1 votes:

maniacbastard: So this idiot redneck I work with goes to an Indian Buffet with me. He looks at the stuff above and wrinkles up his nose and asks "what the effin hell is that???" So I tell him, Saag Paneer and he says"man, that's just gross", so I tell him it is really cheesy spinach and I was just messing with him. He responds, "No kidding???" and fills up half of his plate. The other half got covered with Tandoori Chicken (aka Indian BBQ Chicken, for the stupid redneck).


I work with two brothers whose parents are very conservative folks who moved to Florida to live in a gated community. When they come visit, they like to serve them "chicken and noodles" and "BBQ beef tips" from takeout instead of pad thai and sesame beef.
2013-12-12 06:38:44 PM  
1 votes:
I can't believe that an American fast food place hasn't exploited samosas.  Typically they're deep fried but we use puff pastry sheets and bake them: it doesn't sacrifice any taste.  They're great with salsa.

I'm looking for a recipe for Punjabi eggplant.


---

Samosas

Dough - use puff pastry sheets; defrost and roll flat.  Cut into squares for crust.

Spicy meat filling - enough for 2 batches
1 lb. ground beef
1 medium onion, chopped fine
1 tomato, chopped
1 teaspoon salt
1 teaspoon red or green chillies - chopped
1 teaspoon coriander seeds, roasted and ground
1 teaspoon cumin seeds, roasted and ground
2 tablespoons garlic
2 tablespoons ginger, fresh grated
½ teaspoon curry powder (or to taste)
1 tablespoon oil
¼ cup peas
¼ cup chopped carrots (optional)
½ cup water

1. Cook the meat in a skillet with a little vegetable oil.
2. In a hot cast iron frying pan, put the cumin and coriander seeds.  Toss for about 30 seconds, then remove seeds and grind in a pestle.
3. Combine all ingredients and cook until water is completely absorbed.  Let stuffing cool.
4. Place meat into pastry, fold to form triangle.  Use egg wash (egg + 2 teaspoons water, whipped) to seal - and fork to press sides together.
5. Bake at package directions on dough until browned.
6. Serve with salsa, chipotle salsa.
2013-12-12 06:20:44 PM  
1 votes:
2013-12-12 06:12:44 PM  
1 votes:

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.


The restaurant secret is heavy cream and Hunts diced tomatos if anybody hasn't told you yet
2013-12-12 05:55:46 PM  
1 votes:
I love Indian food and cook it quite a bit. I even like the twists of traditional stuff like this very simple baked spinach pakora recipe (which is close to what I do except I add more salt, chiles, and cook at 425 to get a crisper product) as well as doing Indian pizzas. I can't find a good online recipe for that but I just use a plain jane pizza dough recipe and then layer a thick curry on top.

Curries are a lot less intimidating when you realize that many of them use the exact same technique as making chili. Sear meat in pan and remove. Saute onions in same pan until brown. Add in fresh spices (like garlic, ginger, and fresh chiles) for a minute and then dry spices. Add liquid (beer for chili, tomatoes and/or yogurt for curry). Return meat to pan and cook until tender. For Indian pizza I replace the "return meat to pan" step with "pour curry over pizza dough" before cooking.
2013-12-12 05:33:14 PM  
1 votes:
media-cache-ec0.pinimg.com
2013-12-12 05:07:16 PM  
1 votes:
One word: Naan

That's all.
2013-12-12 05:06:44 PM  
1 votes:
Rogan josh is dang tasty
2013-12-12 03:55:35 PM  
1 votes:

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.
DGS [TotalFark]
2013-12-12 03:54:24 PM  
1 votes:

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.
 
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