curry chronicles

Eep I never came back to see the link hadnt worked!

http://www.youtube.com/watch? v=L32CGVxvdVE

Or look up Swasthi's Recipes on YT.

i made chicken tikka masala and a spinach-onion pilaf both from 660 curries

the sauce for the tikka masala was a bit too sweet. i did make my own mistake by putting in one can of tomatoes instead of one CUP of tomatoes. but it has raisins in it (blended up with everything). the marinade is very good. i added lemon juice. pilaf is good, would make again. probably try a different CTK recipe next time but not bad or anything.

CTM obv
the raisininess is not a bad combo with the hotness of the marinade, it's growing on me

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

I've never tried it with anardana, sounds interesting

I went and made chicken tikka masala for the first time last night. The flavor wasn’t quite right but the texture was perfect and I enjoyed it. Could have been sweeter, actually. Think maybe because I used diluted tomato paste instead of puree/sauce but idk

The new David Chang on netflix has a curry episode that is very good. It's the only episode of the new series that I probably will watch.

xpost raisins!

madhur jaffrey ground lamb and peas curry. i believe i have made it 100 times now and it never fails.

That is a stone cold classic. Haven’t made it in a while but will now.

kheema matar! ive also made various versions of that like a million times

i got the anardana at the chinese store i visited for the first time today, had a very random assortment of indian ingredients. plus more amchur powder.

Threw out a whole, unopened packet of amchur powder last night bc full of MOTHS. THE WASTE.

i have looked for amchur powder at three different Indian grocery stores and haven't found shit, so I bought the pomegranate powder and am about to make another large batch of chana masala because i have a 4 lb bag of dried garbanzos that aren't going to cook themselves

That seems weird that three places would not have had it. In demand!

I don't really know what sort of packaging I am looking for and I haven't asked for help either -- nor did I google to see what packages look like.

wait i just googled -- it's the same as asofoetida powder?!!?!?

no not the same thing, right?!
i am confused
even after googling i don't think i have seen amchur powder in the stores i have shopped in and they are for sure the sort of places that would have such a thing.

it is NOT lol

it has a very unassuming appearance and should come in a bag. every indian store should have it. i can mail some to you?!?

i'm going to make chana masala tonight too. maybe a naan.

i'm probably just looking in the wrong place -- i should have googled to see what it looks like after i failed to find it the first time but here i am!

wrong place in the store i mean

when i bought it in an indian store in london it was actually just labeled mango powder instead. You should ask at the counter, they might have it in a weird bulk bag.

i found amchur powder last weekend hanging out near asafoetida and other spice type things. i had never tasted it before—pretty cool stuff!

after hearing about the moth incident i'd advise against buying bulk. could mess up your whole pantry. = unasked-for $.02
xpost

i think bulk means by the pound in this context

i was just thinking it not being packed in a commercial container. I've never had pantry moths. Is this a common thing?

i had them once about 10 years ago because they got into a bag of pumpkin seeds. then i realized they were elsewhere. a lot of vacuuming up moths and throwing out food.

reporting back about the anardana: tasty but i should look for the powdered form. these are the actual seeds and they were not grindable with mortar and pestle.

Huh, the stuff I found was already powdered/pulverized.

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

this look intersting, will try soon https://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-curry
my mistake reading the comments but idiots are arguing about how "authentic" it is. i will paste in case ppl get paywalled (i don't pay & don't understand why the recipes sometimes work for me and sometimes don't).

INGREDIENTS
2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

PREPARATION
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

i am missing BIR-style indian food a lot, so i've become a big fan of this guy http://www.youtube.com/channel/UC95tDLezE8WD3p3tBRBVjfw

true BIR-style because everything he makes starts with the same gravy, which he keeps in the freezer

https://www.youtube.com/watch?v=xbW2NyoXVts

i would like to can a curry base like that. there aren't any recipes in the standard tested canning sources so i need to convert a spaghetti sauce recipe or something.

cute channel lol. he'd benefit from a pressure cooker for this task imo!

meera sodha is fantastic, her books are wonderful and in constant use in this house

mr veg accidentally bought an 8 pack of canned chickpeas (instead of black beans)

so i’ve been exploring “660 Curries” chickpea curries chapter & picking ones to try.

this week will be chickpeas in coconut sauce

AND, most excitingly, finally acquired fresh curry leaves at an asian market today for the first time ever — have never been able to find them so v excited to up my curry game now

i love 660 curries. iirc the chana masala recipe was a bit complicated? i may not rc though. but there are a lot of good, simple ones out in the universe. and curry leaves are awesome!

harbl do u know this blog?

https://myheartbeets.com/recipe-index/#all

got instant pot recently and was thinking of trying a chana tn

i found that blog when i was looking for IP recipes!

i have this one bookmarked which means i probably cooked it tho it would have been in the blurry early pandemic days and i can't say i remember it. https://myheartbeets.com/instant-pot-green-chicken-curry-hariyali-chicken/

i think i had curry with curry leaves for the first time, like, last winter? revelatory

xxxxp: re: chickpeas, i made the confit tandoori chickpeas seen here the other night - https://www.theguardian.com/food/2020/jul/11/yotam-ottolenghi-chickpea-recipes-confit-tandoori-polenta-chips-parmesan-braise - and they were so so good, and so so easy. just throw everything in the pot and chuck it in the oven. like, don't even fry anything beforehand. big recommend.

oh that recipe looks good

otm that look awesome

let me take this opportunity to say that terminators of endearment makes me smile every single time i see it

I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!

i got a huge bunch for like 3 bucks! i am keeping a few stalks fresh in the fridge for now & then stripped the rest of the leaves & put in the freezer

xxpost lol thx cad!

yes vg i like that blog, just made lentil and spinach dal from it. and i found my chana masala post upthread:

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

― forensic plumber (harbl), Wednesday, February 26, 2020 6:21 PM (ten months ago)