Huh, the stuff I found was already powdered/pulverized.
― weird woman in a bar (La Lechera), Sunday, 22 March 2020 23:38 (nine months ago) link
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.
― forensic plumber (harbl), Sunday, 22 March 2020 23:39 (nine months ago) link
this look intersting, will try soon https://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-currymy 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).
INGREDIENTS2 tablespoons unsalted butter or ghee1 tablespoon neutral oil, like canola1 teaspoon cumin seeds2 cinnamon sticks, approximately 2 inches long2 large white or yellow onions, peeled and finely chopped1 2 1/2-inch piece of ginger, peeled and grated or minced6 cloves of garlic, peeled and crushed2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons Kosher salt, to taste¾ cup plus 2 tablespoons puréed tomatoes2 tablespoons tomato paste1 ½ teaspoons ground cumin½ teaspoon ground turmeric3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks3 tablespoons slivered almonds1 teaspoon garam masala Pinch ground cayenne pepper, or to taste.
PREPARATIONMelt 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.
― contorted filbert (harbl), Sunday, 9 August 2020 19:09 (five months ago) link
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
― 𝔠𝔞𝔢𝔨 (caek), Sunday, 9 August 2020 19:21 (five months ago) link
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.
― contorted filbert (harbl), Sunday, 9 August 2020 21:35 (five months ago) link
cute channel lol. he'd benefit from a pressure cooker for this task imo!
― contorted filbert (harbl), Sunday, 9 August 2020 21:52 (five months ago) link
meera sodha is fantastic, her books are wonderful and in constant use in this house
― Pinche Cumbion Bien Loco (stevie), Sunday, 9 August 2020 21:58 (five months ago) link
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 sauceAND, 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
― terminators of endearment (VegemiteGrrl), Sunday, 10 January 2021 22:52 (one week ago) link
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!
― superdeep borehole (harbl), Monday, 11 January 2021 00:59 (one week ago) link
harbl do u know this blog?
got instant pot recently and was thinking of trying a chana tn
― flopson, Monday, 11 January 2021 01:51 (one week ago) link
i found that blog when i was looking for IP recipes!
― call all destroyer, Monday, 11 January 2021 02:09 (one week ago) link
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
― map, Monday, 11 January 2021 03:22 (one week ago) link
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.
― just sayin, Monday, 11 January 2021 03:27 (one week ago) link
oh that recipe looks good
― call all destroyer, Monday, 11 January 2021 03:36 (one week ago) link
otm that look awesome
― terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 03:47 (one week ago) link
let me take this opportunity to say that terminators of endearment makes me smile every single time i see it
― call all destroyer, Monday, 11 January 2021 03:55 (one week ago) link
I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!
― mom tossed in kimchee (quincie), Monday, 11 January 2021 04:00 (one week ago) link
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
― terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 04:30 (one week ago) link
xxpost lol thx cad!
― terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 04:46 (one week ago) link
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)
― superdeep borehole (harbl), Monday, 11 January 2021 13:50 (one week ago) link
the chickpeas w coconut sauce was very very delicious and so quick to make! delicious way to use up canned chickpeas am going to do up a vindaloo this week bc i havent had one in so long (like decades) curries are the best! also i kinda love not having to chop a ton of veg or buy a ton of ingredients. once you have your spice situation set up, its a fkn breeze i love ir
― terminators of endearment (VegemiteGrrl), Saturday, 16 January 2021 04:08 (four days ago) link