Comments on: Indian cooking http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/ somewhere near the beginning. Mon, 01 Dec 2008 22:08:03 +0000 http://wordpress.org/?v=2.5 By: John http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-191111 John Sat, 11 Aug 2007 23:51:32 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-191111 Hey, I know I am responding to an old post, so I am not sure you will see this, but I just moved to Pasadena from upstate new york, and since I really like cooking indian (and thai) food, and the grocery stores here seem to have very sad excused for international aisles... Where have you been buying your indian ingredients? You mentioned that there is a place in San Gabriel, could you tell me what it is called (google seems to be failing me, everywhere it finds is pretty far away)? Hey,

I know I am responding to an old post, so I am not sure you will see this, but I just moved to Pasadena from upstate new york, and since I really like cooking indian (and thai) food, and the grocery stores here seem to have very sad excused for international aisles… Where have you been buying your indian ingredients? You mentioned that there is a place in San Gabriel, could you tell me what it is called (google seems to be failing me, everywhere it finds is pretty far away)?

]]> By: Mallika http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-67999 Mallika Thu, 26 Oct 2006 11:19:24 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-67999 How did you get on? I've just started a blog on the basics of Indian cooking to get people like to start up. I'd be really interested to hear about your experience of Indian cooking. How did you get on? I’ve just started a blog on the basics of Indian cooking to get people like to start up. I’d be really interested to hear about your experience of Indian cooking.

]]> By: Aditi http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-62988 Aditi Mon, 02 Oct 2006 19:49:22 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-62988 About Jains not eating onion,garlic - one of their religous doctrines states that it is a sin to injure/kill any living being hence they do not eat meat/seafood, and avoid eating root vegetables like onions,garlic,beetroots etc. About Jains not eating onion,garlic - one of their religous doctrines states that it is a sin to injure/kill any living being hence they do not eat meat/seafood, and avoid eating root vegetables like onions,garlic,beetroots etc.

]]> By: Alex http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-62956 Alex Mon, 02 Oct 2006 17:48:09 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-62956 Wow, thanks for the recipe Aditi. I'm going to give it a try with rice. Wow, thanks for the recipe Aditi. I’m going to give it a try with rice.

]]> By: Aditi http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-62953 Aditi Mon, 02 Oct 2006 17:01:16 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-62953 Hi! From an Indian who loves to cook - go easy on the garam masala in the beginning, it'll take a bit of getting used to. The garam masla is not like chili powder - it won't set your tongue aflame at the onset, but the combination of peppercorns, cloves,cardamon,cinnanmon is hot and you'll feel the heat at the back of your throat and in your tummy. Typically 1/8th to 1/4th of a tsp of garam masala (in combination with red chili powder or green chilies) should suffice for a dish to serve 2. You can try Paneer Masala : 1 cup cubed paneer 1 chopped onion 1 chopped tomato 1/8 tsp garam masala 2in piece of ginger,slivered or 1 in piece peeled and minced 2 cloves of garlic,minced 1/8 tsp red chili/cayenne pepper powder salt to taste 1 1/2 tbsp ghee Heat 1/2 tbsp ghee in a skillet. Add the paneer cubes and saute them gently(to prevent them from breaking) till they turn golden-brown. Remove from skillet and set aside. There could be some splattering,due to the moisture in the paneer,so keep a lid handy. In the same skillet,heat the remaining ghee,add a pinch of asafoetida,chopped onion and garlic and saute unitl the onion is golden-brown. Then add the ginger,garam masala and the red chili powder. Saute until spices are roasted and fragrant. Add the tomatoes and stir until all ingredients come together. Add a 1/4 cup of water and let it simmer for a couple of minutes. Season with salt. Stir in the paneer cubes gently. Cover and simmer for 2 mins. Garnish with chopped cilantro (optional) Enjoy the paneer masala with naan/rotis. You can add more tomatoes and onions to make a gravy that can be served with rice. Remember to increase the rest of the spices in proportion. You can substitute paneer with mushrooms,mixed veggies or chicken/turkey. You can pick up little black mustard seeds on your next visit. Adding some of these to the oil/ghee at the very beginning gives a lovely smoky flavor. Hi!

From an Indian who loves to cook - go easy on the garam masala in the beginning, it’ll take a bit of getting used to.

The garam masla is not like chili powder - it won’t set your tongue aflame at the onset, but the combination of peppercorns, cloves,cardamon,cinnanmon is hot and you’ll feel the heat at the back of your throat and in your tummy.

Typically 1/8th to 1/4th of a tsp of garam masala (in combination with red chili powder or green chilies) should suffice for a dish to serve 2.

You can try Paneer Masala :

1 cup cubed paneer
1 chopped onion
1 chopped tomato
1/8 tsp garam masala
2in piece of ginger,slivered or 1 in piece peeled and minced
2 cloves of garlic,minced
1/8 tsp red chili/cayenne pepper powder
salt to taste
1 1/2 tbsp ghee

Heat 1/2 tbsp ghee in a skillet. Add the paneer cubes and saute them gently(to prevent them from breaking) till they turn golden-brown.
Remove from skillet and set aside.
There could be some splattering,due to the moisture in the paneer,so keep a lid handy.

In the same skillet,heat the remaining ghee,add a pinch of asafoetida,chopped onion and garlic and saute unitl the onion is golden-brown.
Then add the ginger,garam masala and the red chili powder.
Saute until spices are roasted and fragrant.

Add the tomatoes and stir until all ingredients come together.
Add a 1/4 cup of water and let it simmer for a couple of minutes.

Season with salt. Stir in the paneer cubes gently.

Cover and simmer for 2 mins.

Garnish with chopped cilantro (optional)

Enjoy the paneer masala with naan/rotis.

You can add more tomatoes and onions to make a gravy that can be served with rice.
Remember to increase the rest of the spices in proportion.

You can substitute paneer with mushrooms,mixed veggies or chicken/turkey.

You can pick up little black mustard seeds on your next visit.
Adding some of these to the oil/ghee at the very beginning gives a lovely smoky flavor.

]]> By: Nupur http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-62822 Nupur Sun, 01 Oct 2006 20:40:28 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-62822 From what I know, onions and garlic are forbidden because they are root vegetables, they are considered to be alive, in that they will sprout and grow if left alone. This is why people who are forbidden meat by religion are also forbidden onion and garlic. On another note: lychees. I would not say it is a very common fruit. We would eat in during the summer in Bombay (it was still quite expensive and not the easiest fruit to find). I have never seen lychees in the small town where I grew up. What a delicious fruit...one of my very favorites! From what I know, onions and garlic are forbidden because they are root vegetables, they are considered to be alive, in that they will sprout and grow if left alone. This is why people who are forbidden meat by religion are also forbidden onion and garlic.
On another note: lychees. I would not say it is a very common fruit. We would eat in during the summer in Bombay (it was still quite expensive and not the easiest fruit to find). I have never seen lychees in the small town where I grew up. What a delicious fruit…one of my very favorites!

]]> By: Alex http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-59750 Alex Sat, 16 Sep 2006 17:32:27 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-59750 Thanks for the link to the grocer; that'll save me some looking. Any idea how long it takes to get an order? Thanks for the link to the grocer; that’ll save me some looking. Any idea how long it takes to get an order?

]]> By: Anon http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-59381 Anon Fri, 15 Sep 2006 04:44:38 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-59381 Not sure if this would help...but you can buy Indian groceries online as well. This will save you a trip to your grocery store, and their prices are very comparable. Its at www.spicyusa.com. They carry fresh breads like chappatis as well. Anyways, hope this helps! Not sure if this would help…but you can buy Indian groceries online as well. This will save you a trip to your grocery store, and their prices are very comparable. Its at http://www.spicyusa.com. They carry fresh breads like chappatis as well. Anyways, hope this helps!

]]> By: AnonEcon http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-59380 AnonEcon Fri, 15 Sep 2006 02:57:15 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-59380 You are right about the layering: I somehow did not notice that this recipe was mixing up the chicken and the rice. In traditional biryani you put down alternate layers of parboiled rice and meat cooked with spices and cook in a closed vessel over an open flame. Though microwaving works well too. You are right about the layering: I somehow did not notice that this recipe was mixing up the chicken and the rice. In traditional biryani you put down alternate layers of parboiled rice and meat cooked with spices and cook in a closed vessel over an open flame. Though microwaving works well too.

]]> By: Alex http://www.tangentspace.net/cz/archives/2006/09/indian-cooking/#comment-59309 Alex Thu, 14 Sep 2006 16:21:28 +0000 http://www.tangentspace.net/cz/archives/2006/09/indian-cooking#comment-59309 The recipe sounds delicious, and the website let me scale it way down! Isn't this more of a pilaf-- I thought biryanis are layered and baked? The recipe sounds delicious, and the website let me scale it way down! Isn’t this more of a pilaf– I thought biryanis are layered and baked?

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