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Indian food….

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izi 出久

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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 :)
 
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.
 
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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!
 
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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.
 
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.
 
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