India - The country of yogurt and onions...
(c) Jonathan Teng
http://www.copycatrecipes.org/

Back a few year ago when I was on a trip to India, I noticed that many
dishes were cooked in yogurt sauce and that sautéing of onions was one
of the favorite ingredient in most recipes.

When I say "onions", I mean "LOTS of onions"... It seems that most of
these Indian guys are fond of that, huh?

Anyway... let's get back to what I said earlier... :-)

Once onions were sautéed, yogurt and species were gradually added and
then the meat - chicken or lamb is cooked in this sweet-scented
mixture.

The meat will be as caramel-colored, not really browned, and the
taste? Complex as those braised European dishes.

While the mixture is being cooked, you can start preparing everything
else since it will take about 40 minutes to 1 hour for the chicken and
lamb respectively.

Most of the spices use here will sweeten the taste of the mixtu
cinnamon, cloves and ginger. In a dry skillet, you can mix together
whole spices like cinnamon, cloves, seeds, coriander and cardamom
until it you can smell their perfume and then just crush them.

Another option is to combine whole and ground spices, add also whole
cardamoms pods, cloves and cinnamon. It all depends on you.

I also noticed that cooking with yogurt tends to break over heat. But
this is not really a big problem. Here is what I recommend you to
do...

Beat cornstarch with the yogurt before adding it to the pot and keep
the heat low while the cooking last. This will not only keep the
yogurt intact but will also thicken the sauce and make it more
glorious.

Without doubt you'll want to eat it with plenty of rice. So don't
forget to prepare that too. :-)

Lamb or Chicken in Onion-Yogurt Sauce
=====================================

Salt
1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch
chunks, or 4 whole chicken legs
1 cinnamon stick
1 tablespoon minced ginger, or 1 teaspoon dried ginger
1/4 teaspoon cayenne, or to taste
10 cardamom pods
10 cloves garlic, peeled
2 cups yogurt
2 large onions or 4 medium onions, sliced
2 tablespoons butter
2 tablespoons cornstarch
2 teaspoons ground coriander
3 cloves
Chopped fresh cilantro leaves for garnish

In a large skillet or casserole, put butter and turn heat to medium-
high. Add garlic, onions and a large pinch of salt.

Stir occasionally while cooking, until you see the onions become very
soft and brown. This will take at least 15 minutes. Add and stir in
spices and cook another minute or so. Add chicken or lamb and stir.

Whisk cornstarch with yogurt, in a bowl, until smooth. Stir it into
the mixture. If you are using chicken add about 1/3 cup of water in
it. Bring to a gentle simmer over medium heat, then cover and turn
heat to low.

Cook at least 40 minutes (by which time chicken will likely be tender)
or longer, stirring occasionally, or until lamb is quite tender. Taste
and adjust seasoning, then garnish with cilantro, and serve with
basmati rice.

Yield: 4 servings.

Jonathan is a food fanatic! You can check his website at:
http://www.copycatrecipes.org/ where he reveals over 600 Secret
Restaurant Recipes in a 2 volume cookbook titled: America's Favorite
Restaurant Recipes. Check: http://www.copycatrecipes.org/

wrote:
> India - The country of yogurt and onions...

Jonathan, this is a discussion group of Mexico, The country of beans and
tortillas.

On May 21, 8:50 pm, Sonoran Dude > wrote:
> wrote:
> > India - The country of yogurt and onions...
>
> Jonathan, this is a discussion group of Mexico, The country of beans and
> tortillas.

Do you really want to be remembered as a vulgarian, the one and only
"Diarrhea in a Boat Dude"?

One of the reasons for traveling and visiting other nations is to
learn about our cultural
differences and also the things we have in common.

Like cooking.

Mexico, like many other countries, is named after a tribe of people
who no longer rule the country, and the primitive culture no longer
prevails.

Instead, there is an international cuisine based upon cultural contact
between Europe and Asia, with occasional indigeneous aspects, like the
enjoyment of eating greasy toasted corn meal.

Nobody denies that the beaners of today enjoy eating peasant food and
they celebrate the "antojito" as being a sort of Mexican "soul food".

But, let us broaden our horizons by looking at the influences of other
cultures on Mexican cooking.

We can separate Mexican cooking into indigenous cooking, criollo
cooking, and mestizo cooking. The Mexican Indians ate, and still eat,
whatever they can get from local sources.

The "criollos" were Spanish people born in Mexico. They tried to cook
like their Spanish ancestors, but had to adapt to the use of other
ingredients because Spain was so far away.

Just as the Indians and the Spanish merged physically and formed a
mestizo nation, Spanish and crillo and indigenous cooking merged into
a mestizo cuisine, such as it is.

Much of Mexican cooking actually comes from Spanish contact with north
Africa, the Middle East, and India.

For instance, here is a link to a yogurt and cucumber "soup" that is
reminiscent of Johnathan's yogurt and onion dish:

http://www.enciclopediadegastronomia...-la-hindu.html

Sopa de yogur y pepino (Djadjik en la cocina sefard?, Cacik en la
armenia, Tzatziki en la griega y Raitas en la hind?

If you were bright enough to read Spanish, you would realize that the
name of this dish is
"Yogurt and cucumber soup" aka "Djadjik" in Sephardic cooking aka
"Cacik" in Armenia aka
"Tzatziki" in Greek and "Raitas" in Hindu.

When I read the word "raitas", I immediately thought of the Mexican
favorite "Rajas y Crema",
sliced chile peppers in cream.

Message-ID: . com>

Cuete y jamon en rajas y crema...

You could substitute lamb or goat and have what Johnathan contributed.

Or, you can celebrate your diarrhea in a boat attitude that the way to
enjoy Mexican food is to eat a lot of tacos and drink a lot of beer
and brag about how drunk you got...

Rechazador de Disparates wrote:
> On May 21, 8:50 pm, Sonoran Dude > wrote:
>> wrote:
>>> India - The country of yogurt and onions...
>> Jonathan, this is a discussion group of Mexico, The country of beans and
>> tortillas.
>
> Do you really want to be remembered as a vulgarian, the one and only
> "Diarrhea in a Boat Dude"?
>
> One of the reasons for traveling and visiting other nations is to
> learn about our cultural
> differences and also the things we have in common.
>
> Like cooking.
>
> Mexico, like many other countries, is named after a tribe of people
> who no longer rule the country, and the primitive culture no longer
> prevails.
>
> Instead, there is an international cuisine based upon cultural contact
> between Europe and Asia, with occasional indigeneous aspects, like the
> enjoyment of eating greasy toasted corn meal.
>
> Nobody denies that the beaners of today enjoy eating peasant food and
> they celebrate the "antojito" as being a sort of Mexican "soul food".
>
> But, let us broaden our horizons by looking at the influences of other
> cultures on Mexican cooking.
>
> We can separate Mexican cooking into indigenous cooking, criollo
> cooking, and mestizo cooking. The Mexican Indians ate, and still eat,
> whatever they can get from local sources.
>
> The "criollos" were Spanish people born in Mexico. They tried to cook
> like their Spanish ancestors, but had to adapt to the use of other
> ingredients because Spain was so far away.
>
> Just as the Indians and the Spanish merged physically and formed a
> mestizo nation, Spanish and crillo and indigenous cooking merged into
> a mestizo cuisine, such as it is.
>
> Much of Mexican cooking actually comes from Spanish contact with north
> Africa, the Middle East, and India.
>
> For instance, here is a link to a yogurt and cucumber "soup" that is
> reminiscent of Johnathan's yogurt and onion dish:
>
> http://www.enciclopediadegastronomia...-la-hindu.html
>
> Sopa de yogur y pepino (Djadjik en la cocina sefard?, Cacik en la
> armenia, Tzatziki en la griega y Raitas en la hind?
>
> If you were bright enough to read Spanish, you would realize that the
> name of this dish is
> "Yogurt and cucumber soup" aka "Djadjik" in Sephardic cooking aka
> "Cacik" in Armenia aka
> "Tzatziki" in Greek and "Raitas" in Hindu.
>
> When I read the word "raitas", I immediately thought of the Mexican
> favorite "Rajas y Crema",
> sliced chile peppers in cream.
>
> Message-ID: . com>
>
> Cuete y jamon en rajas y crema...
>
> You could substitute lamb or goat and have what Johnathan contributed.
>
> Or, you can celebrate your diarrhea in a boat attitude that the way to
> enjoy Mexican food is to eat a lot of tacos and drink a lot of beer
> and brag about how drunk you got...
>
>
Too funny, you took the bait...

"Sonoran Dude" > wrote in message
. ..
> Rechazador de Disparates wrote:

Booger, again a bunch of disjointed semi factual comments meant to appear
sage. Some of the relevant ones actually support exactly what Dude said,
"bean and tortillas", simple basic elements of Mesoamerican life long before
the European. Despite your "twisted tales" approach recognize this is not
the place for spamming for another culture's cooking.

That you like sparking controversy is apparent, sometimes you actually have
something of a point if one can sift through your BS but it is your
continued habit to make disparaging and oblique remarks about Mexicans that
is not acceptable. It is a pathetic weakness. Mature a bit Booger before
you post again.

On May 22, 6:56?am, Sonoran Dude > wrote:
> Rechazador de Disparates wrote:

> > Do you really want to be remembered as a vulgarian, the one and only
> > "Diarrhea in a Boat Dude"?

> Too funny, you took the bait...

OK, Diarrhea in a Boat Dude...

On May 22, 8:13�am, "Gunner" > wrote:

> Booger, again a bunch of disjointed semi factual comments meant to appear
> sage. *Some of the relevant ones actually support exactly what Dude said,
> "bean and tortillas", simple basic elements of Mesoamerican life long before
> the European.

The Spanish made Mexico what it is today. Mexico was defined by the
Spanish colonial period, not by the racist/nationalist/irredentist
fantasy of the mestizos.

If modern Mexicans enjoy a higher standard of living in the decades to
come, it will be because they emigrated to the USA, or because the
great grandsons of the hidalgos bring prosperity to Mexico.

Mexicans hate to hear the term "mestizo" because it carries baggage of
Spanish colonial oppression. My own mixed race ancestors were
oppressed by Whites and Roman Catholics and were called "mestees", but
none of my relatives will ever jump up and say, "Don't call us
'mestees'! Them's fightin' words!"

There was no such thing as a "tortilla" in Mexico, before the
conquistadors arrived there in the 16th century. The Spanish hidalgos
saw the natives patting their tlaxkahlis and cooking them on their
comals and they sneered, calling the native flatbread "tortilla", a
humble sort of cake.

And the social class structure, with indigenous Mexicans on the bottom
and the Spanish on top was born.

Nor was there such a thing as a "bean" in Mexico before the Spaniards
arrived. Simeon's Nahuatl dictionary (1885 [1984]:17) contains the
entry "ayacotli o ayecotli. "Frijoles muy grandes, como habas" (very
large beans, like broad-beans)

On the other hand, the French probably never ate haricots before
European contact with the Mexicans[French, possibly alteration
(influenced by French haricot, stew) of Nahuatl ayacotli.]

And would a French officer, in the service of Maxmillian, have ever
dreamed of inviting the local peasants to his sateen-covered oaken
table to share his haricot stew?

I think not. Class divisions existed then and they exist now and the
thrust of human social climbing is usually upwards, never downwards,
unless you are the "Diarrhea in a Boat Dude."

When the audience watches Carlos Mencia cavort and prance upon the
stage and perform degrading acts like the "Dirty Sanchez" skit, they
are not laughing with Carlos, they are laughing at him, a pathetic
tramontane, picking his nose and eating his boogers for the amusement
of the upper class.

> Despite your "twisted tales" approach recognize this is not
> the place for spamming for another culture's cooking.

How hypocritical of you, the very same "Gunner" who recently posted
recipes about Mediterranean cooking and wanted to expand the focus of
the group to discuss criollo, Caribbean, South America, and Cajun
style cooking.

But the group doesn't want to broaden its culinary horizons. The group
prefers to discuss eating tacos and drinking a lot of beer and having
diarrhea in a boat.

And, spam is defined as "unsolicited e-mail, often of a commercial
nature, sent indiscriminately to multiple mailing lists, individuals,
or newsgroups; junk e-mail."

Johnathan sent his interesting recipe to ONE group. I compared his
yogurt and onion dish to
variants made all around the Mediterranean. Is there something wrong
with that?

Be careful, I might be gathering evidence of your hypocrisy...
>
> That you like sparking controversy *is apparent, sometimes you actually have
> something of a point if one can sift through your BS but *it is your
> continued habit to make disparaging and oblique remarks about Mexicans that
> is not acceptable. *It is a pathetic weakness. Mature a bit Booger before
> you post again.

I'm three or four hours older now, and Mexicans still hate to be
reminded of Mexico and their
humble status as peasants there.

Perhaps they should all "come out of the shadows" and become legal, so
they can petition their congressman to introduce a bill outlawing
"hate speech" like the "M-word" and the "P-word" and the "B-word" and
every other word that carries emotional baggage for M's and P's and
B's....

Of course, the next step in the evolution of insults would be for
rappers to start greeting their co-racialists with "Wazzup, N-word?"

And Carlos could do his booger-eating skit where he wears the pointy
white shoes and he can call himself "The B-Man" and everybody will
know that "M" and "P" and "B"and "N" have only *one* true meaning and
intent...

Yes, I can see that the only real function of language is to exploit
and harm others and I hereby resolve to never attempt communication
with any being capable of comprehending human speech.

Nah...

"Rechazador de Disparates" > wrote in message
ups.com...
On May 22, 8:13?am, "Gunner" > wrote:

Blah, blah, blah......Blah, blah blah..., History 101 for a "twisted tales"
prespective

Same lackluster MO and the same social peeking order rethoric. Grow up

On May 22, 12:35?pm, "Gunner" > wrote:

> Blah, blah, blah......Blah, blah blah..., History 101 for a "twisted tales"
> prespective
>
> Same lackluster MO and the same social peeking order rethoric.

What's the matter? No come back?

> Grow up

I'm older than you are. When does the "respect" start?

Or do you have to be "raza" to get respect?

Adios raza...

"Albrecht" > wrote in message
ps.com...
> On May 22, 12:35?pm, "Gunner" > wrote:

> What's the matter?

OK Booger your Oki Dog mistake wasn't enough drivel? S. Dude was correct,
you bought it, not him

Here is your Spammer marketing his book:
foodbanter.com - http://www.foodbanter.com
Quote" Jonathan is a food fanatic! You can check his website at:
http://www.copycatrecipes.org/ where he reveals over 600 Secret
Restaurant Recipes in a 2 volume cookbook titled: America's Favorite
Restaurant Recipes. Check: http://www.copycatrecipes.org/"" end quote.

Or his other attempt at spam with the same wording?
bargainbanter - http://www.bargainbanter.co.uk

Define Spam anyway you want, just don't expect us to believe it, your track
record as to honesty and facts sux.

>No come back?
There is a difference in wrestling the pig and arguing with a complete ass
like you, so, no thank you, Booger you have no relevancy nor any point to
make here, just propaganda and fluff
>
>> Grow up
>
> I'm older than you are. When does the "respect" start?

At 65, yes, physically you are older Booger. But Booger, for you respect
will
never happen. To get respect, you have to give some or at least, have had
some. It is a shame you never have it. You are just a tired little old
Walter Mitty playing on the net trying to find some other bipolar kindred
soul to BS into believing your hype.
>
> Or do you have to be "raza" to get respect?

You keep playing that caste card, don't ya?

> Adios raza...

We can only wish you would leave or that you only have that "3 years left
to live" based on your ancestors, but you will continue to play this
stupid racist game you so much enjoy . But Booger you are a proven liar
and a fraud, you make no relevant points here to address, you cannot cook,
you do
not like Mexicans, so why do you come here?
It is just to stir up shit,
isn't it, you miserable old fart.

"""""There must be a name for tendonitis of the scrotum. If there isn't, I
am the first to describe Krusty-itis. Damn, it hurts to be me!""""

Yea, It sux to be you, huh? .