I am surfing a giant chicken masala high right now.
It is awesome. You can get the stuff, it is this:
http://mayakaimal.com/
It's a party in your mouth and everyone's invited.
oooh. I made a delightful Chicken balti earlier tonight. With Pilau rice and and garlic and coriander naans:)
It was very tasty, but nothing like Gran used to make....Ooooh what i wouldn't give to be able to travel back in time and eat one of gran's Indian banquets. Oh....and steal her recipes whilst i was there! Her homemade Indian sweets were melt in the mouth gorgeous and chilled Lhassi to wash it all down:)))
I'm hungry all over again.
I love Indian food.
Tell me more, I'm enthralled.
Garlic and coriander nans
ohhhhhhhh
So what you're saying is.....talk spicy to me..
Well, It's a little after half past three, so I am off to bed, where I will dream Hot and punguent dreams of coriander and garlic, garamasala and cloves. )
Anybody need a recipe for homebuilt red curry powder? I've got one I like for first-timers.
I dunno UG...sounds a bit commie to me :P
Anybody need a recipe for homebuilt red curry powder? I've got one I like for first-timers.
I'm game, if it's too commie can I reduce the spices until it's just socialist?
Yeah: add some turmeric. Turns it orangey yellow. :D
Madras Curry Powder
5 TBSP dried ground red New Mexico chile pepper
2 tsp ground Cayenne
4 TBSP ground coriander seeds. Grind the whole coriander yourself.
4 TBSP ground cumin seeds. Ditto.
1/2 tsp ground ginger
1 tsp ground fenugreek seeds. Maybe ditto. I got a little packet of ground fenugreek and it lasted years.
1 tsp fresh ground black pepper
1TBSP cardamom. Grind this yourself from the seeds or pods, sift if needed.
1 tsp ground cloves.
The grinder here may be a coffee grinder. Mix all ingredients, grind until fine, store in tight-lidded jar, yield is about half a cup. Fresh-ground ingredients rather than buying powdered spices really make the difference. This is a general-purpose mix and you can play with the proportions for anything short of vanilla ice cream, I suppose. If I want turmeric in it, I just add by eye and taste. Recipe from The Whole Chile Pepper Book.
Woot! -- Maya Kaimal curry pastes. Got some in the fridge right now. Gentle stuff, and basically all you do with it is spoon it onto whatever you're currying. Chileheads might want to add some neutral hot peppers though, like cayenne or red Savina, which compares with high-Scoville habanero. Place tilde ~ as needed, as you can't do Alt + 0241 ASCII entry on this board. It blows your whole posting into the ether.