Indian food….

[Stacey]

In case there’s any doubt, I’m obsessed with Indian food. Today I’m making vegetable korma. The recipe called for black mustard seeds, and has you cook them in a quarter cup of neutral oil until they split before adding anything else. I was at first skeptical (mustard seeds??) but as soon as I added the onion, peppers, and spice mix, I realized THIS IS WHAT I’VE BEEN MISSING. Have a good Saturday night, all

 

[Peyton Stafford]

I eat a lot of Indian food from Trader Joe's, but it is not what I have been missing in life. Neutral oil? What is that?

Best to you and your progeny.

 

[Stacey]

Ah just oil with neutral flavor. That’s normally canola for me but grape seed oil is also neutral, I think.

 

[RK Wallis]

Indian food is food from the Gods

 

[MattScho]

Man, it is tough to beat a really well done Aloo Gobi. Crazy difficult to make just right, either the potatoes or the cauliflower are mushy, if not both, when i try. Much easier to find a good restaurant, though it usually takes several months to convince a restaurant you really do mean Indische scharf when you say that.
Dishes of the Gods: Aloo Gobi. Pho. Drunken noodles. Carbonara. Kung Pao.
I'm getting ready to make a fried rice dish, and feeling it's quite inadequate.

 

[SarahC]

I cook and eat a LOT of Indian food and there's nothing like the smell of onions and mustard seeds crackling in oil. I go through bags of the things. Check out Meera Sodha or Chetna Makan for some recipe inspiration. Going through a bit of an East Asia phase at the minute myself. White miso ramen on the menu tonight!

 

[Jonny]

Just catching up on this @Izuku

Were I going to the gallows in the morning I would be having a curry - if I could eat anything at all.

It's the ultimate cuisine for me.

 

[Barbara]

Just catching up on this @Izuku

Were I going toi the gallows in the morning I would be having a curry - if I could eat anything at all.

It's the ultimate cuisine for me.

I knew you'd post in this thread. What took you so Bhuna long?

 

[Jonny]

I knew you'd post in this thread. What took you so Bhuna long?

This is the kind of thing we want on here. Never mind silly old books and writing. Who cares?

I think we should mount a coup and rename the site.

CURTOPIA.

 

[Stacey]

@Jonny hey now, we have a tag for it, which I interpret as permission

 

[Jonny]

Deffo. We need tips an recipes on this thread.

 

[Hannah Faoileán]

The way to keep your cauliflower from getting mushy: Just a little water in the pan heated to steaming. Stand the cauliflower like a tree so the stalk is in the water and the florets are in the steam. 4 minutes should do it for the average sized cauliflower. You can add your Indian flavourings to the water. If I cook a pan of Indian cuisine or casserole or whatever, I cook the cauliflower separately then stir it in at the end.

 

[KG Christopher]

Ahh...Indian spices....good for cooking...good for embalming....

Saying Idian Food is a bit like saying European food...there is so much diversity across the sub- continent.

 

[Stacey]

Saying Idian Food is a bit like saying European food...there is so much diversity across the sub- continent.

Definitely! Odd that I’ve eaten many styles and never eaten something I didn’t love… but I’m not picky. The korma I made over the weekend was Kerala-style

 

[Peyton Stafford]

I like the cardboard box flavor from TJ, and the hint of plastic...