i love walking past indian restaurants during the day when they are preparing the dishes because the aromas are just amazing especially when you have 3 or 4 basically next door to each other
food AJs First Stab At Indian - Chicken Tikka Masala - 01-06-10
- Thread starter AlabamaJack
- Start date
AJ,
Why did you buy so much of spices?
Ok, hold on to them. You would be cooking a lot many curries and meats.
NJA
Why did you buy so much of spices?
Ok, hold on to them. You would be cooking a lot many curries and meats.
NJA
tony95,
when you say Madras curry, how and what did you use and what did you cook?
Madras curry is a very broad word like Indian bread. What bread? etc.
Madras curry powder goes great guns with lamb/goat meat and chicken.
NJA
By the way, I am born in MADRAS and also in a place where Madras curry was born.George Town is where Madras curry was born somewhere in the fisher man's colony.
when you say Madras curry, how and what did you use and what did you cook?
Madras curry is a very broad word like Indian bread. What bread? etc.
Madras curry powder goes great guns with lamb/goat meat and chicken.
NJA
By the way, I am born in MADRAS and also in a place where Madras curry was born.George Town is where Madras curry was born somewhere in the fisher man's colony.
Davetaylor said:
We only have one Indian restaurant in Bowling Green. It smells SO GOOD from the outside.....but when you sit down to eat, eveything tastes exactly the same...
...like wallpaper paste.
That is to say....same flavor....same texture (rice tastes like the vegetables which taste like the meats...etc)
I get my curry fix at home!
paulky_2000 said:We only have one Indian restaurant in Bowling Green. It smells SO GOOD from the outside.....but when you sit down to eat, eveything tastes exactly the same...
...like wallpaper paste.
That is to say....same flavor....same texture (rice tastes like the vegetables which taste like the meats...etc)
I get my curry fix at home!
you hit the nail on the head paulky.
They use same masala for everything. Its like using aftershave as perfume, body spray ,room spray and rest room freshner.
All same flavor.
I hate most of the Indian restaurants.
NJA
we have crap restaurants here as well, and you have to 'experience' some crap before you find decent ones, for the amount of them here i only ever use 1 or 2, i find a few properly aimed question at the staff will tell you all you need to know before your order/book
most of the time i'll just order a vindaloo and it'll be either lots of watery red sauce will no flavour and will just taste like they've loaded it full of crap chilli powder or the sauce will have some substance to it with proper flavour, i know where i eat again!
most of the time i'll just order a vindaloo and it'll be either lots of watery red sauce will no flavour and will just taste like they've loaded it full of crap chilli powder or the sauce will have some substance to it with proper flavour, i know where i eat again!
AlabamaJack
eXtreme
Naga Jolokia Addict said:
I bought the smallest bags I could find...and the guy at the store told me the Chana dal and Urad dal were great mixed together in equal quantities and boiled with Tumeric, Salt, and Pepper....any thoughts...
as to why I bought all the spices...I am making about a quart of curry powder today and vacuum sealing it...got a good vacuum seal container and machine, might as well use it...
AJ, that looks absolutly tasty! How difficult was it to make on a scale of 1 - 10, (10 being the most difficult)?
AlabamaJack said:
channa dal and urad dal are generally never mixed. Channa and Tuvar or moong dals are mixed and cooked. Unless you are making panch ratan dal where five dals are mixed, Urad dal is always cooked alone.
Well AJ, welcome to the wonderful world of Indian cooking. I got hooked on their food when I found out I had high blood pressure and needed to cut out the salt. If I have to cut the salt, I want something that tastes good and that's not going to happen with many of the regular north american dishes. So far I've found nothing less than a food culture that has an absolute mastery of spices. There are dishes that combine as few as two to three spices and are fantastic due to the complimentary nature of the food as well as dishes that have upwards of 15 different spice combinations. Kinda makes me laugh when I think about it. Who comes up with this stuff! Seriously, was there someone out there that said "HEy! You know what would go with this? THESE 15 SPICES each roasted, ground, used whole and added in this order at these very specific times!" 
although I'm sure it was more of an evolution through trial and error.
One thing I have noticed though is that many of the dishes do require some time to prepare. On the surface, it would seem like Indian women do little else other than cook. No sleep, no 'me time', just cook. Anywho, I've posted a few of the indian recipes I've prepared here in the meals section. I encourage you to try them and give some feed back. Be aware that you may experience a flavor explosion with indian foods and find that the good old standby foods just don't cut it anymore. At least that's what my g/f tells me. I've wrecked her for her mom's plain ol' spaghetti or her once favored baked potato and sour cream.. I've posted a few of the recipes below for your viewing pleasure. Don't forget the naan bread. Nuke it in moist paper towels for about 20 seconds, put a little butter on it and enjoy it on the side for those dishes that have extra sauce to sop up.
Chile-Smothered-Pork-with-Vinegar
Goan-Gosht-Curry: Curried-Beef-Stew-with-Potatoes-Shallots-and-Malt-Vinegar
Achari-Murg - Chicken-with-Pickling-Spices
Chettinad Rozhi - Yogurt-Marinated-Chicken-in-a-Black-Peppercorn-Sauce
Ultimate-Black-Pepper-Chicken
although I'm sure it was more of an evolution through trial and error.One thing I have noticed though is that many of the dishes do require some time to prepare. On the surface, it would seem like Indian women do little else other than cook. No sleep, no 'me time', just cook. Anywho, I've posted a few of the indian recipes I've prepared here in the meals section. I encourage you to try them and give some feed back. Be aware that you may experience a flavor explosion with indian foods and find that the good old standby foods just don't cut it anymore. At least that's what my g/f tells me. I've wrecked her for her mom's plain ol' spaghetti or her once favored baked potato and sour cream.
. I've posted a few of the recipes below for your viewing pleasure. Don't forget the naan bread. Nuke it in moist paper towels for about 20 seconds, put a little butter on it and enjoy it on the side for those dishes that have extra sauce to sop up.Chile-Smothered-Pork-with-Vinegar
Goan-Gosht-Curry: Curried-Beef-Stew-with-Potatoes-Shallots-and-Malt-Vinegar
Achari-Murg - Chicken-with-Pickling-Spices
Chettinad Rozhi - Yogurt-Marinated-Chicken-in-a-Black-Peppercorn-Sauce
Ultimate-Black-Pepper-Chicken
AJ did you get gram flour? You need to make pakoras as appetizers. I bet you would be really good at that. The cast iron would work well and you could make all different ones.
Blister said:
It is CHETTINADU KOZI and not ROZHI.
Kozi means chicken.
NJA
I'm not sure why but one city in Hamilton County (Cincinnati suburb) has what seems to be at least one Indian Restaurant per sq. mi. One advertises North Indian and South Indian dinners. It also has three or four Indian Stores.
A place just up the road does Senegalese (sp?) food. I do not find the smell aromatic, but I do like the way Indian cooking smells.
Mike
A place just up the road does Senegalese (sp?) food. I do not find the smell aromatic, but I do like the way Indian cooking smells.
Mike
AlabamaJack
eXtreme
thanks for all the feed back...this is exactly what I was looking for...
didn't get any Garam flour...and will have to look up pakoras to see what that is...
Have decided to make a beef vindaloo this weekend and I have to try to make a Thai Sambal sauce...it looks amazing
Oh yeah, the guy at the store wants to buy some dehydrated Naga Morich and some other superhots....hmmmm...wonder how many bags he needs?....too bad most of what I got is last years...a few from this year but most went into puree
didn't get any Garam flour...and will have to look up pakoras to see what that is...
Have decided to make a beef vindaloo this weekend and I have to try to make a Thai Sambal sauce...it looks amazing
Oh yeah, the guy at the store wants to buy some dehydrated Naga Morich and some other superhots....hmmmm...wonder how many bags he needs?....too bad most of what I got is last years...a few from this year but most went into puree
AlabamaJack said:
It is not GARAM FLOUR....It is Gram Flour aka chickpea flour but mostly known as BESAN.
There is a really good Indian Restaurant in Lincoln- well. there was, 15 years ago...wow, its been that long. all the dishes tasted different, I know because about twenty of us went and tasted each others food. I learned to cook reading cookbooks by Indian cooks, Ayurveda cookbooks and an Australian Hari Krishna cookbook. It is how I learned about balancing sweet/hot/salt/sour, and that when you add a seasoning is important, and the fine art of frying spices to release their flavor/aroma. I took what I learned and applied it to all my cooking, and picked up some knowledge of other food cultures, too. So what I make sometimes ends up being English/Indian/Japanese inspired. Its also usually early American one-pot meal, all the same- though each one tastes different!
i couldn't imagine a week without at least one good curry dish!
we occasionally go to a local restaurant, but they're a bit haphazard with their menus etc, so the best Indian meals we eat are "chez nous", i.e. at home.i cook a mean curry if i say so myself & love experimenting with ingredients & spices.had different curries for lunch & dinner today.
btw, dave t's absolutely right when he says chicken tikka masala's born in birmingham, england.if you went to india & asked for that dish, they wouldn't know what you were on about.
IMO most north americans still have a lot to discover about Indian cuisine (although not too many here!!)
we occasionally go to a local restaurant, but they're a bit haphazard with their menus etc, so the best Indian meals we eat are "chez nous", i.e. at home.i cook a mean curry if i say so myself & love experimenting with ingredients & spices.had different curries for lunch & dinner today.
btw, dave t's absolutely right when he says chicken tikka masala's born in birmingham, england.if you went to india & asked for that dish, they wouldn't know what you were on about.
IMO most north americans still have a lot to discover about Indian cuisine (although not too many here!!)
AJ my compadre! That dish gets a 'Lawd have mercy! outta' me! Hot blue and righteous! Now jump back and kiss yo' 'sef two times!