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Posted: Nov/20/2008 1:03 PM PST
Quite alright, food is.... I don't use brown sugar cause of Jays "pre diabetic the world is gonna end" situation. |
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Posted: Nov/20/2008 2:54 PM PST
LOl Pre-diabetic-the-world-is-gonna-end-situation! I wonder how splenda would be on beef..... |
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Posted: Nov/21/2008 5:55 PM PST
Won't touch splenda...scary stuff. Have you ever tried Stevia? that's all we use now. The only sugar we keep these days is for the hummingbirds, and the occasional make the yeast rise need. |
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Posted: Jan/22/2009 7:26 AM PST
I know it's been a while since we touched the Indian topic.. but I ate a delicious dish at a restaurant in New York about 2 years ago. I can't recall the exact name of the restaurant, but remember it was by chinatown and was(if I remember correctly) Malaysian. I tried a dish there called "X Rogan Josh"(probably mispelled it). I put the "X" because "Rogan Josh" was the sauce. The "x" could be lamb, chicken, or beef. I could have sworn I had seen the same dish at an Indian restaurant before. That being said.. my question is: Does anyone know the origin of this dish and/or how to make it? |
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Posted: Jan/27/2009 7:32 AM PST
Rogan Josh is an aromatic curry dish popular in India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. Rogan Josh was brought to India by the Moghuls. The unrelenting heat of the Indian plains took the Moghuls frequently to Kashmir, which is where the first Indian adoption of Rogan Josh occurred. Recipes vary widely across different regions and traditions, but all include lamb or goat, oil or ghee (clarified butter), and a mixture of spices. These may include paprika for its red colour, aniseed, cloves, cumin, cinnamon, and many others. Many variations have ginger, garlic, and yoghurt, and some also use tomatoes. Recipe: http://www.recipezaar.com/Rogan-Josh-211487 |
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Posted: Jan/29/2009 6:44 AM PST
Thank you for the great information! I'll try making it one of these days. 
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Posted: Mar/21/2009 1:18 PM PST
Hi folks, Read all the postings on this thread. I have a note to add to Canned_Nerd's mention of clarified butter. In India the name for it is GHEE. Tried to make clarified butter myself once. I won't try that again. It's really hard to get all the milk precipitates out. I couldn't do it. Fortunately you can buy GHEE in a tub now. You may have to go to a natural food store to get it, but it can be found.The beauty of ghee is that it has a very high burning point and keeps almost forever. In that vein, I have a recipe to add. I wouldn't call it simple, but it's not the hardest one I have made. I love curries, but I think my favorite is: BUTTER CHICKEN - 1 lb. boneless, skinless chicken breast - 3 TBS. clarified butter (ghee) -1 onion, cut into strips - 1/4 tsp. cinnamon - 2 tsp. Grated ginger - 1/2 tsp. chilli powder - 1 tsp. turmeric - 1 TBS. ground coriander -4 green cardamom pods -1 crushed garlic clove - ¼ c. ground almonds -4 canned, seeded tomatoes, with juice - 1 TBS. tomato paste - ½ c. plain yoghurt - ¼ cup 15% or 35% cream 1. Cube chicken breasts, set aside. 2. In a large pan, using ghee, saute onion and cinnamon. 3. Stir in garlic, ginger, chilli powder, turmeric, ground coriander, green cardamom pods. Cook, stirring, for 1 minute. 4. Stir in cubed chicken, and cook until meat loses its pinkness on the outside. 5. Add the almonds, tomatoes and tomato paste. 6. Mix well, cover and simmer for about 25 minutes. 7. Mix together yoghurt and cream, then stir into the chicken preparation. 8. Salt to taste. (If bland 1 tbs. vinegar helps.) 9. When ready to serve, reheat, BUT DO NOT BOIL. Remove the cardamom pods. Enjoy! Gimpy2 |
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Posted: Mar/25/2009 10:44 PM PST
Thanks for all that good advice Aimee! "Be very very careful with cloves and especially cardamom! I've found recipes that call for 8 - 10 whole cloves or cardamom pods and it was nearly inedible after cooked. There's a big difference between green and black cardamom, between cardamom pods and cardamom seeds, between regular and black cumin. Follow the directions closely. But be careful of that cardamom!" I can vouch for that bit about cardamom.. The black cardamom smells and tastes like that stuff your grandma used to rub on your chest when you had a congestion! UGH!I am careful now to only buy the GREEN cardamom. The recipe sounds good and not too complicated I will try it. Gimpy2 |
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Posted: May/06/2009 3:52 AM PST
Here are some recipes tried and true AALOO MUTTER/POTATOES AND PEAS 5-6 lg potatoes cut into bite sized pieces 1 c peas 2 tbsp canola oil 1 serrano pepper (chopped,de-seeded for less heat)(looks like a jalepeno but is longer and slender) 1 lg onion chopped 1 tsp ginger root minced 1 tsp garlic minced 2 lg tomatoes diced 2 tsp ground coriander 1 tsp cumin seeds 1 tsp ground cumin 1/2 tsp tumeric 1 tsp chilli powder 1 tsp garam masala 1/2 c water salt to taste In a wok heat oil and cumin seeds when hot. Add serrano pepper, when sputtering stops add onion, saute until soft. Add ginger and garlic, saute 1 min. then add spices. Stir, then add potatoes, peas and water. Add salt to taste. Cover wok and cook until potatoes are soft. DOI MAACH/FISH 2lbs white fish cut into 1 1/2" pieces 1" ginger root minced 4 cloves garlic minced 1 med onion minced 1 c plain yogurt 1 lg onion chopped 1/2 tsp tumeric 1/2 tsp chili powder 1/4 tsp ground cloves 5 black peppercorns 2 green cardamom (you want the seeds inside) 1/4 tsp ground cinnamon 1/2 bay leaf 3 tbsp canola oil salt to taste Mix yogurt with grated onion, chili powder, tumeric,ginger and garlic. Add fish pieces, coat, marinate 2 hours. Heat oil, add all spices that are left, fry until slightly darker, add chopped onion, fry until translucent. Add fish and marinade, mix gently, season w/salt, cook until fish is done RAJMA/RED BEAN/KIDNEY BEAN CURRY 2 cans red or kidney beans rinsed and drained 2 med onion chopped 2 lg tomatoes chopped 2 c warm water 2" ginger root minced 6 cloves garlic minced 2 serrano chilies chopped ( de-seeded for less heat ) 1 tsp cumin seeds 2 tbsp ground coriander 1 tsp ground cumin 1 tsp garam masala 1/4 tsp tumeric 2 tbsp canola oil Heal oil in frying pan, add cumin seeds. Wait until sputtering stops, add onion, fry until soft. Add ginger and garlic, fry 2 mins. Add chillies, tomatoes and spices, fry until oil separates. Add beans, water. Cook until beans are soft. MAKE YOUR OWN GARAM MASALA 4 tbsp coriander seed 1 tbsp cumin seed 3 bay leaves 3/4 tsp cloves 1 tbsp black peppercorns 3-4 cardamom pods (unopened) 1 1/2 tsp black cumin seed (if you can find it) 1 1/2 tsp ground ginger 3/4 tsp ground cinnamon Roast all ingredients on med/low heat in frying pan EXCEPT for ground spices. Leave the cardamom in the pods while roasting. When completely cooled down grind in a spice grinder ( coffee grinder ) |
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Posted: Jun/08/2009 1:17 PM PST
Hi All, Im an Indian immigrant and its lovely to see so many people interested in Indian cooking  Dont be daunted by complicated recipes. Almost all recipes branch out from the basic "masala" - salt, chilli powder, coriander powder ("dhania"). Get small packets of pre-made masalas from the Indian stores. You DONT have to start everything from scratch (I never do!). Some of the Indian cooking blogs I recommend: onehotstove.blogspot.com http://www.nandyala.org/mahanandi/ http://www.hookedonheat.com/ http://vahrehvah.com/ (this one has videos) Happy Cooking!! |
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