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Messages - chonk

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41
Lets Talk Curry / Re: I've turned vegan. Can I still expect to make good tasting curries?
« on: November 28, 2017, 12:07 AM »
This question is pure gold ;D

Indian food is probably the most amazing vegetarian/vegan cuisine out there, right?  :)

Good friend of mine recommends to check out the "Lotus and the Artichoke" series. The title "India: A Culinary Love Story With Over 90 Vegan Recipes" will come out in a few days. It's by Justin P. Moore, who travels around the world and comes up with his own modern vegan recipes based on these experiences. Other titles include Mexico, Sri Lanka and Malaysia so far. Some recipes:

http://www.lotusartichoke.com/recipes/ and especially the indian ones - http://www.lotusartichoke.com/recipes/indian/

Looks quite promising I think  :)

Cheers!

42
Supplementary Recipes Chat / Re: Punjabi chole masala
« on: November 27, 2017, 11:36 PM »
Hey Phil!

Did you already try one out? I definitely have a few of these somewhere, but I'm not sure which one of those I have tried and tested. Unfortunately, it never was one of my personal favourite dishes and soon I was cooking mostly "andaza" (by feeling and senses). I could look it up though.

But I also recommend to try out Chaat Masala instead sometime. This became my little twist and prefered variation!

Cheers!

43
Trainee Chefs / Beginners Questions / Re: What is the differences between tomato "paste", "puree" and "passata"?
« on: November 27, 2017, 10:52 PM »
Sorry to bring this one up again, many similiar threads already about it and quite some controversial opinions floating around here. Have to add mine too  ;D

Quote from: chriswg on March 23, 2010, 07:22 AM
I'm not convinced Passata has any place in Indian cooking.

Why though?! Taste-wise, it doesn't get any better imho. Quite the contrary:

I personally believe that in general, using tomasto paste+water instead of puree or Passata or blended canned tomatoes (like Roma) or puree/Passata+blended canned tomatoes compromises on taste. I believe this to be obvious. It's not the same and definitely doesn't taste the same. Try cherry tomatoes for sweeter sauces, It also definitely makes a big difference to look out for puree or Passata without the additives like a few users already mentioned.

Cheers!

44
Traditional Indian Recipes / Re: Black lentils from the Cinnamon Kitchen by Vivek Singh
« on: November 27, 2017, 08:57 PM »
This was the first Dal Makhani recipe I ever tried, I think! It was included in the chef section of Pushpesh Pants "India" cookbook too. The earlier version used 2 tbsp tomato paste instead of the puree and only one tsp methi, less chili and instead of the 1tbsps gg paste, 1 tsp each ginger and garlic paste, if i remember correctly. Nice to see the small new adjustments. It's a fantastic recipe!

But the water ratio seems a little bit off to me too - at least regarding the additional cooking time of just one hour. I think it's 1:5 or 1:6 in general and it just got doubled here. It's been a while since I cooked this specific recipe, but I think you should evaporate around 3/4 of it while cooking. If there's too much water, the end result will be quite bland. I also recommend using a pressure cooker for more convenience (definitely using less water then).

Thanks again  :)




45
Traditional Indian Recipes / Re: Traditional Curry fest
« on: November 27, 2017, 08:22 PM »
Wow, thank you very much, tempest!  Very, very nice recipes :)

I'll try to add some more soon - still working on my own version as well. Maybe a "megathread" then?  ;D

Cheers!

46
Traditional Indian Recipes / Re: Lightly spiced nut mix - masala bhona badami kaju
« on: November 09, 2017, 10:24 PM »
Very happy about that, foureyes1941! Please let us know how it went. Glad you already liked it by the 'looks and feel of it' - thanks!  :)

Just one quick addition: depending on the power of heat and speed of flame used, stick to (low or high) medium heat when (stir-)frying the nuts.

Oh, and please take a look at another recipe I shared just a few minutes ago. I think you'll like this one too!  :)

http://www.curry-recipes.co.uk/curry/index.php?topic=14795.0

Take care!  :)

47
'Regional Style Restaurant Recipes' / Indian Sour Cream Dip - Vij's Rangoli, Vancouver
« on: November 09, 2017, 10:10 PM »
Hey friends!  :)

Here comes another super easy but super tasty recipe (out of "Vij's at Home" this time).

The sweet-earthy flavour of methi really shines here! They serve this dip at Vij's Rangoli with their Spicy Pulled Poark Roast. But it's super versatile and really, really nice as sandwich spread or simply as is, together with raw vegetables as nibble/salad or even as kind of chutney with papads (tried it all). I like to serve it with Sweet potato Kebabs, arranged together with some red bell pepper juliennes and sprinkled with a few plain boondis. You'll need:

1 cup sour cream (preferably the full-fat kind, but low-fat works just fine too)
1/2 tsp finely minced garlic (approx. 1 small-medium clove)
1/2 tsp salt
1/2 tsp red chili powder
1 tsp crushed dried fenugreek leaves

Combine and mix everything in a bowl, cover it and refrigerate for at least 15 minutes.

Enjoy!  :)

I think it will work really great with BBQ and Tandoori in general, Hope you'll try it out sometime and let me know about your combos and variations. Thanks!  :)

Cheers!

48
Traditional Indian Recipes / Lightly spiced nut mix - masala bhona badami kaju
« on: November 05, 2017, 12:12 AM »
Hey friends!

This is one of my all-time favourite recipes. It's great to serve with drinks before dinner or as accompaniment or general nibble. It's by Joyce Westrip ("Moghul Cooking") and very easy and straightforward  but oh so delicious. Hope you'll try it out. You'll need:

- enough oil to cover your pan for approx. 3cm
- 3 cups of shelled, unroasted and unsalted whole nuts: almonds, cashews, peanuts, pistachios - but you can use and try out any nut and combination you can think of. Walnuts and paranuts work like charm too,
- 1 tsp cumin seeds
- 1 1/2 tsp Garam Masala*
- 1/2 tsp chili powder
- 1 tsp salt
- bowl and some paper towels

Heat the oil up until sizzling, next add the 1 tsp cumin seeds, Turn down to minimun, add the nuts and stirfry them until golden. Put with slotted spoon onto some paper towel to drain excess fat.

While still hot, transfer to your bowl and sprinkle with the GM, chili powder and salt. Toss and shake very well so everything is coated evenly. The last step is also very crucial: serve while still hot/warm! Enjoy!  :)

You can store the mixture in a airtight container and reheat it for 5-10 Minutes at 180

49
Lets Talk Curry / Re: New Indian Food Books
« on: November 02, 2017, 11:07 AM »
There's also "Rasika: Flavors of India"  :) Very exciting stuff.

Cheers!

50
Traditional Indian Recipes / Re: Traditional Curry fest
« on: November 02, 2017, 11:00 AM »
Very nice selection, tempest! Willing to share your recipe for the Kali Dal? It's my fav!

Cheers!

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