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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
Hi,
I'm looking for some simple indian food recipes. I'm having trouble getting other than ad sites when I search for this with Google. I'm looking for simple (or simpler...)- it's okay if it's not completely authentic or is westernized. If there aren't good resources on the web, can someone recommend a book? |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
wrote: > Hi, > > I'm looking for some simple indian food recipes. I'm having trouble > getting other than ad sites when I search for this with Google. > > I'm looking for simple (or simpler...)- it's okay if it's not > completely authentic or is westernized. If there aren't good resources > on the web, can someone recommend a book? Indian food is anythign but simple but here is a video for Indian bread http://video.google.com/videoplay?do...96229&q=indian... |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
wrote: > Hi, > > I'm looking for some simple indian food recipes. I'm having trouble > getting other than ad sites when I search for this with Google. > > I'm looking for simple (or simpler...)- it's okay if it's not > completely authentic or is westernized. If there aren't good resources > on the web, can someone recommend a book? I just googled it with "chana dal" and got this: http://www.mendosa.com/chanadal.html |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
Amanda wrote: > wrote: > > Hi, > > > > I'm looking for some simple indian food recipes. I'm having trouble > > getting other than ad sites when I search for this with Google. > > > > I'm looking for simple (or simpler...)- it's okay if it's not > > completely authentic or is westernized. If there aren't good resources > > on the web, can someone recommend a book? > > I just googled it with "chana dal" and got this: > > http://www.mendosa.com/chanadal.html Since I don't like complication, I chose "simple chama dal" and it is: (Note: You can buy Garam Masala; BTW, I would have a meat dish also, curry or kabob) Ingredients: 2 cups (uncooked) chana dal 6 cups water 1 large onion 1 tablespoon olive oil 1 teaspoon garam masala1 salt to taste Preparation: Simmer dal until tender. Purée part of it. Carmelize onion in a bit of olive oil. Add garam masala and simmer a bit more. Add onions to dal. Serving suggestions: Serve over a bed of one-half rice and one-half barley. Top with fat-free sour cream or plain non-fat yogurt. Notes: 1Garam masala is a mixture of fragrant, pulverized spices. In Bengal it consists of cinnamon, cardamom, and cloves. In other parts of India it may also include black peppercorns, nutmeg, coriander, and other spices. All Indian stores sell ground garam masala. |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
> wrote:
> I'm looking for some simple indian food recipes. See the List o'Links for alt.food.asian posted occasionally by blacksalt. You can also find it at <http://vsack.homepage.t-online.de/afa_faq.html>. I have just culled some dead links from the Indian section. Victor |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
"TammyM" > wrote in message ... > On 1 Jan 2007 09:33:21 -0800, wrote: > >>Hi, >> >>I'm looking for some simple indian food recipes. I'm having trouble >>getting other than ad sites when I search for this with Google. >> >>I'm looking for simple (or simpler...)- it's okay if it's not >>completely authentic or is westernized. If there aren't good resources >>on the web, can someone recommend a book? >> > I recommend Julie Sahni's _Indian Regional Classics: Fast, Fresh, and > Healthy Home Cooking_. I cook from it frequently. > > TammyM > > I agree wholeheartedly. I use Julie Sahni's "Classic Indian Cooking" pub. 1980. She has the charisma of Julia Child. She makes it all fun. I just made her tandoori chicken, and following that Makhani Murghi, or butter chicken, along with Palak and Matar for the veggies. She's the kind of author you'd like to hang around the kitchen with. "What do you think about this......?" She's great. Kent Kent |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
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Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
> wrote in message oups.com... > Hi, > > I'm looking for some simple indian food recipes. I'm having trouble > getting other than ad sites when I search for this with Google. > > I'm looking for simple (or simpler...)- it's okay if it's not > completely authentic or is westernized. If there aren't good resources > on the web, can someone recommend a book? > for great veg recipes: 1. the pleasure of indian vegetrain cooking - tarla dalal (authentic) 2. the art of indian vegetarain cooking - yamuna devi (satvik style; no onions, no garlic) for greatest satisfaction, pls recite a bhojan-mantra at the beginning and then play pundit jasraj's songs at low volume during dinner. om shanti. |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
In article . com>,
"Jude" > wrote: > I;ve been told to always cook the spices seperately in a dry skillet > before adding them. Does it work to just dump in the cumin, coriander, > etc with the rest of the ingredients?? It works the way any other recipe substitution works: if you like the taste, then it's okay (though maybe not authentic). I would, however, recommend toasting the spices the first time you make a recipe. Toasting really does change the flavor of a spice, as does crushing it before use (or toasting _and_ crushing it). I was given an object lesson in that from a native Indian cook. sd |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
"sd" > wrote in message ... > In article . com>, > "Jude" > wrote: > >> I;ve been told to always cook the spices seperately in a dry skillet >> before adding them. Does it work to just dump in the cumin, coriander, >> etc with the rest of the ingredients?? > > It works the way any other recipe substitution works: if you like > the taste, then it's okay (though maybe not authentic). > > I would, however, recommend toasting the spices the first time you > make a recipe. Toasting really does change the flavor of a spice, as > does crushing it before use (or toasting _and_ crushing it). I was > given an object lesson in that from a native Indian cook. I recommend toasting the spices as well. I recently made a lentil/mushroom dish where the spices were added into the water that the lentils were cooked it (and this was per the recipe). The dish ended up pretty much tasting like dirt. Robyn |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
Robibnikoff wrote:
> "sd" > wrote in message > ... > > In article . com>, > > "Jude" > wrote: > > > >> I;ve been told to always cook the spices seperately in a dry skillet > >> before adding them. Does it work to just dump in the cumin, coriander, > >> etc with the rest of the ingredients?? > > > > It works the way any other recipe substitution works: if you like > > the taste, then it's okay (though maybe not authentic). > > > > I would, however, recommend toasting the spices the first time you > > make a recipe. Toasting really does change the flavor of a spice, as > > does crushing it before use (or toasting _and_ crushing it). I was > > given an object lesson in that from a native Indian cook. > > I recommend toasting the spices as well. I recently made a lentil/mushroom > dish where the spices were added into the water that the lentils were cooked > it (and this was per the recipe). The dish ended up pretty much tasting like > dirt. > > Robyn sounds like a good combo.....would you post the recipe if i promise to tast my spices first? =) |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
"Jude" > wrote in message ups.com... > Robibnikoff wrote: > > "sd" > wrote in message > > ... > > > In article . com>, > > > "Jude" > wrote: > > > > > >> I;ve been told to always cook the spices seperately in a dry skillet > > >> before adding them. Does it work to just dump in the cumin, coriander, > > >> etc with the rest of the ingredients?? Only cook whole spices; the actual seeds. Never fry powdered spices. They'll just burn. Put them in once the veggies are simmering. > > > > > > It works the way any other recipe substitution works: if you like > > > the taste, then it's okay (though maybe not authentic). > > > > > > I would, however, recommend toasting the spices the first time you > > > make a recipe. Toasting really does change the flavor of a spice, as > > > does crushing it before use (or toasting _and_ crushing it). I was > > > given an object lesson in that from a native Indian cook. Again, only cook or toast whole spices; the actual seeds. Never toast powdered spices > > > > I recommend toasting the spices as well. I recently made a lentil/mushroom > > dish where the spices were added into the water that the lentils were cooked > > it (and this was per the recipe). The dish ended up pretty much tasting like > > dirt. > > This doesn't always happen. Adding the cumin and ajwain (lovage) seeds to the water when boiling up soya chunks works very well indeed. And for curries, black eye peas, chick peas and mung beans work much better than the ubiquitous lentil. Nemo |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
"Jude" > wrote in message ups.com... > Robibnikoff wrote: >> "sd" > wrote in message >> ... >> > In article . com>, >> > "Jude" > wrote: >> > >> >> I;ve been told to always cook the spices seperately in a dry skillet >> >> before adding them. Does it work to just dump in the cumin, coriander, >> >> etc with the rest of the ingredients?? >> > >> > It works the way any other recipe substitution works: if you like >> > the taste, then it's okay (though maybe not authentic). >> > >> > I would, however, recommend toasting the spices the first time you >> > make a recipe. Toasting really does change the flavor of a spice, as >> > does crushing it before use (or toasting _and_ crushing it). I was >> > given an object lesson in that from a native Indian cook. >> >> I recommend toasting the spices as well. I recently made a >> lentil/mushroom >> dish where the spices were added into the water that the lentils were >> cooked >> it (and this was per the recipe). The dish ended up pretty much tasting >> like >> dirt. >> >> Robyn > > sounds like a good combo.....would you post the recipe if i promise to > tast my spices first? =) Sure - I'll just modify it so it comes out tasting edible Robyn |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
nemo wrote:
> "Jude" > wrote in message > ups.com... > > Robibnikoff wrote: > > > "sd" > wrote in message > > > ... > > > > In article . com>, > > > > "Jude" > wrote: > > > > > > > >> I;ve been told to always cook the spices seperately in a dry skillet > > > >> before adding them. Does it work to just dump in the cumin, > coriander, > > > >> etc with the rest of the ingredients?? > > Only cook whole spices; the actual seeds. Never fry powdered spices. They'll > just burn. Put them in once the veggies are simmering. I've never had a problem with this if I'm using a low heat. > > > > > > > > > It works the way any other recipe substitution works: if you like > > > > the taste, then it's okay (though maybe not authentic). > > > > > > > > I would, however, recommend toasting the spices the first time you > > > > make a recipe. Toasting really does change the flavor of a spice, as > > > > does crushing it before use (or toasting _and_ crushing it). I was > > > > given an object lesson in that from a native Indian cook. > > Again, only cook or toast whole spices; the actual seeds. Never toast > powdered spices I've done it many times with no ill results. Also very often add the powdered spcies to the sauteeng onions, garlic, etc and cooked in the flavors ffor a few minutes before adding liquid ingredients. I find this brings up the flavors much more clearly. |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
In rec.food.cooking Jude > wrote:
> nemo wrote: > > Only cook whole spices; the actual seeds. Never fry powdered spices. They'll > > just burn. Put them in once the veggies are simmering. > I've never had a problem with this if I'm using a low heat. I always saute the onions in fat for about 5 minutes, then toss in the fresh garlic, ginger, and chiles and dried spices, then saute for another minute or two. No burned spices here. It probably isn't as much a saute, or fry, as a poaching in oil. I don't like to brown the garlic. I just cook until fragrant, then add liquid. > > Again, only cook or toast whole spices; the actual seeds. Never toast > > powdered spices > I've done it many times with no ill results. Also very often add the > powdered spcies to the sauteeng onions, garlic, etc and cooked in the > flavors ffor a few minutes before adding liquid ingredients. I find > this brings up the flavors much more clearly. Yup. Same with Thai curries. I fry the curry paste in coconut milk (the fatty part from the top of the can) to bring out the flavor and aromas. Jnospam |
Posted to rec.food.cooking,soc.culture.indian,rec.food.veg,alt.food.vegan
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looking for simple indian recipes (vegetarian)
"Jnospam" > wrote in message ... > In rec.food.cooking Jude > wrote: > > nemo wrote: > > > Only cook whole spices; the actual seeds. Never fry powdered spices. They'll > > > just burn. Put them in once the veggies are simmering. > > I've never had a problem with this if I'm using a low heat. > > I always saute the onions in fat for about 5 minutes, then > toss in the fresh garlic, ginger, and chiles and dried spices, then > saute for another minute or two. No burned spices here. It probably > isn't as much a saute, or fry, as a poaching in oil. I don't like > to brown the garlic. I just cook until fragrant, then add liquid. That's OK. But I took 'toast' to mean the practice of giving spices such as jeera, ajwain, dhanya seeds and mustard seeds a very brief roast in very hot oil on their own like you do for authentic Dal for instance, then adding the onions etc.- . That'd kill powdered spices. > > > > Again, only cook or toast whole spices; the actual seeds. Never toast > > > powdered spices > > I've done it many times with no ill results. Also very often add the > > powdered spcies to the sauteeng onions, garlic, etc and cooked in the > > flavors ffor a few minutes before adding liquid ingredients. I find > > this brings up the flavors much more clearly. > > Yup. Same with Thai curries. I fry the curry paste in > coconut milk (the fatty part from the top of the can) to bring out the > flavor and aromas. > > Jnospam > |
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