|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
31-01-2006, 01:03 AM
posted to alt.food.asian
|
|||
|
|||
Tarka Dal
Just want a recipe like the Asian Grill in Cheltenham circa 1974! The best Indian restaurant, just for nostalgic reasons. I've done Idlis in Willesden Lane, Kilburn end, Geeta? Diwanas, Drummond Street, but all 20 years ago!
Just a garlicky Tarka Dal is all I ask. Keith 
|
|
01-02-2006, 11:28 AM
posted to alt.food.asian
|
|||
|
|||
|
Tarka Dal
Keith, the term tarka refers to a mixture of onions, garlic, chiles,
ginger, either chopped or in pastes, that is quickly sauteed and mixed in with a main ingredient plus a masala. Thus, a typical daal recipe would call for the daal to be cooked in a pressure cooker, for a tarka mixture to be fried in ghi and perhaps a masala of seeds to be roasted and ground into powder before being mixed with the daal. Now, you know how it works. Have at 'em! Orlando
|
Linear Mode
