Hi! I'm new, too. Just joined SP 10 days ago. I started cooking Indian food at home last summer. There's only one Indian restaurant in town and it's disappointing. Thanks for the ecurry.com link. It looks great. People have mentioned Madhur Jaffrey's books--which are awesome. My current favorite cookbook is Dakshin: Vegetarian Cuisine from South India. The link on amazon allows you to see the first couple of recipes. I've made the Original Sambar a number of times and it's easy to reduce the oil, which is just used to temper the spices. (I make it with a habanero pepper instead of green chiles b/c my husband and I like things spicy.)
I wanted to share my favorite website for Indian cooking, www.ecurry.com. The owner has a great makhani base sauce recipe that I make several times a month with various proteins, just reducing the oil or butter.
I'm also a bit obsessed with my spice collection right now. My husband's entire family is obsessed with indian food, so I can buy spices in bulk and then divvy them up between everyone.
What recipe did you use and what spices (and amounts) did you use? The amounts of spices (and freshness) will affect the taste. Also, lite coconut milk and fat free greek style yogurt (e.g., Fage Total 0%) will keep the calories low and the flavor high.
Let me know about the spices used in the original recipe and maybe I can give you some pointers!
I love Indian food, which is why I really want to learn how to prepare it well at home. I know it typically is served with a lot of yogurt and cream. and since I'm trying to lose weight, I need to control what goes into my food. Tonight I made chicken tikka masala and curry cauliflower. The masala was good, but I felt like I could've jacked it up a notch with the spices. And I used some pureed tomatoes, which were really bitter. Maybe coconut milk will cut down on some of the sharpness of the tomatoes. I don't want to use any more heavy cream than I'm already using, sparingly. Any ideas on extra spices to add to get that authentic taste?
There will be ups and downs during this journey. But as long as you put your best and healthy foot forward, you'll see the change that will make this journey worth traveling.
I just ordered it used from Amazon.com for $15.00 and change (with shipping). I am looking forward to getting it.
My main interest is recipes from the Kerala region as most of my exposure was food from there. My favorites are sambar, wada, idli, puttu and chana marsala. Would love to find someone local that could give me some hands on lessons for the idli and puttu (I have the specialized pots). Just have to take the time and go to some of the local Indian Grocery Stores and post a notice or two on their bulletin boards...
I make a few different Indian recipes but the most unusual one would be a watermelon curry. Yes, it sounds awful but it's soooo good! Everyone I've served it to has liked it, much to their surprise. :-)
1/2 small watermelon 1 tsp paprika 1.4 tsp tumeric 1/2 tsp mint 1/2 tsp masala 1 green chili, seeded (or, leave seeds in if you like it hot) and chopped 1 1/4 " ginger root, chopped 1 tsp oil 2 tsp fennel seeds juice of 1/2 lime 1 TBSP fresh mint
Chop watermelon. Put half of waterelon in a blender and addpaprika, tumeric, dried mint, garam masala, green chili and ginger. Process until smooth.
Heat oil in a frying pan. Add fennel seeds for just a few seconds, until they darken. Add spiced pureed watermelon mixture. Bring to a boil and cook for 10 min. Once thickened, add in remaining watermelon chunks, warm through and add the lime juice and fresh mint.
I have Madhur Jaffrey's "World Vegetarian" which really does cover meatless recipes from around the world. But she also has a number from India as well. I also like the way she threads cultural and historical information throughout the book. I am going to try to find the one you mentioned that is out of print. I REALLY love Indian food.
I love Indian food and try to make it once a week at least. A few things I like to add is chopped spinach, green beans and a touch of coconut milk or yogurt. I also make my own garam masala, which is typically added to the dish at the end. One trick I've learned to create a variety of flavors is to add whole cumin seeds and roast them until they begin to toast lightly but not burn.
If anyone is serious about learning how to cook Indian cuisine, you must get any cookbook by Madhur Jaffrey. Her best book is A Taste of India - which is out of print but wonderful. She talks about the food and culture, which makes me turn to it time and time again.
My Dad and granfather had very ecletic palates and refined tastes regarding food, they both loved to cook and dine out consequently I came to love many cuisines and Indian is one of my favorites. I try the recipe thanks, it's differnt from many of the curries I make.
I've found curries to be one of the easiest and most versatile methods for cooking just about any meat or veggie... Oh, and did I mention healthy?
My "recipe" doesn't really change much from the following:
1. Sauté some chopped onions in olive oil with a bit of salt and pepper. Once softened, add some diced garlic and/or jalapeño peppers if desired.
2. Sprinkle in a tbsp or two (or three) of my favorite curry powder mix (I find Shan at my local Indian grocery stores). Cook for a minute, while stirring.
3. Add either fresh or a small can of diced tomatoes and bring to a boil.
4. Add whatever veggies you want: potatoes, cauliflower, zucchini, chick peas, green peas, etc.
5. Cook until the olive oil starts to separate a bit and the veggies are done, whichever comes last.
For a curry with meat, I usually cut the chicken/lamb/beef into bite sized pieces and brown in a pan. Then, add it to the curry when adding veggies. Sometimes I add some water with the meat to give more moisture as the meat cooks.
Serve over some rice or with naan or warmed whole wheat pita.
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