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Old 09-27-2011, 11:20 AM   #21
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...you add this until the color of the whole dish looks like this". No amounts, just added in 'pinches or dabs' and stirred in well until the proper color happens...

This is exactly how it went with my neighbor. Add tandoori masala to a certain color. She was appalled when see saw how far off she was in the measurements she gave me. Then again with adding the yogurt, until finally we got the right color and she knew we were done!
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Old 09-27-2011, 11:30 AM   #22
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Thanks for the reference, tinlizzie.

I just ordered that book at Amazon for a total of $9, including shipping.

I love curries. I mean....I *really, really* love curries!

This will be a well used addition to my cookbook collection!
I hope you'll share with us, when you get your book, which dish you chose and how it turned out. I should experiment more instead of making the same one over and over. But I love it so much and it gets easier each time! I certainly have learned that mise en place is essential.
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Old 09-27-2011, 11:32 AM   #23
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For all you curryaholics http://www.mamtaskitchen.com/ is accepted as one of the best blogs in the UK.
Andy M check out the Murgh Makhani (butter chicken) its spot on.
The Indian food on this blog is authentic UK home style cooking not restaurant style.
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Old 09-27-2011, 11:41 AM   #24
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This is exactly how it went with my neighbor. Add tandoori masala to a certain color. She was appalled when see saw how far off she was in the measurements she gave me. Then again with adding the yogurt, until finally we got the right color and she knew we were done!
Oh man, do I love masala seasoning. I use "Laxmi Brand Pav Bhaji Masala" in a lot of dishes. Sometimes just a pinch makes all the difference in the world.

It's easy to see why when you see the list of it's ingredients:

Red Chilli, Coriander, Cumin, Dry Mango, Fennel, Cassia, Bay Leaves, Common Salt, Black Cardamom, Caraway, Green Gardamom, Star Anise, Clove, Anise Pepper.

What a complex group of seasonings and flavors, all-in-one!
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Old 09-27-2011, 11:45 AM   #25
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I hope you'll share with us, when you get your book, which dish you chose and how it turned out. I should experiment more instead of making the same one over and over. But I love it so much and it gets easier each time! I certainly have learned that mise en place is essential.
I sure will share my favorites from that book! I can't wait until it gets here!

"mise en place" is the key to great sushi also!
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Old 09-27-2011, 11:50 AM   #26
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Originally Posted by Bolas De Fraile View Post
For all you curryaholics http://www.mamtaskitchen.com is accepted as one of the best blogs in the UK.
Andy M check out the Murgh Makhani (butter chicken) its spot on.
The Indian food on this blog is authentic UK home style cooking not restaurant style.

Bolas, I'll check out your link if you'll check out mine. Butter Chicken - Murgh Makhani


P. S. Thanks for the link. It's a good one.
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Old 09-27-2011, 01:20 PM   #27
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I like a creamed spinach-chickpea dish (for which I don't know the name). A friend is married to a guy from New Dehli and they are vegetarians. She shares a lot of his family recipes with me. You want to buy curry leaves if you want to make your own curry. I like to take a curry-like blend and toss green beans with a bit of olive oil and the spice mixture (the beans are steamed to tender--just a tad more than blanched).
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Old 09-27-2011, 01:25 PM   #28
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Ah, yes, kaffir lime. I consider that to be Thai cuisine and I don't cook thai (allergic to coconut), so that's not something I've ever used. I can see that if you cook Thai that you wouldn't use that much outside of that cuisine. Methi is just fenugreek, and I do use that for other dishes, but don't use it fresh. I use turmeric and cardamom, too, in other things. Garam masala is just a mixture of spices, so I make my own. Same with curry, which is a mixture.

I guess all I'm saying is that those who might be new to Indian cooking shouldn't be put off by the spices or by the COST of spices because they really are quite common and will not go to waste if you cook a variety of cuisines. Even if you just cook Mexican at home, many of the spices will cross those borders. I know that my Indian friends say that when they talk to people about their native foods that overwhelmingly, the spices are what put people off of trying to cook it at home. It's such a healthy diet and I just wanted to point out that it's not difficult, the spices are not complicated even though they use a lot, and it's not cost-prohibitive (or waste-inducing because you're really not going to throw all of those spices away). You probably have 90% of what you need already in your spice cupboard.
I hear ya. And honestly, after acquire so many spices, its a good excuse to expand into other areas of the world your not experienced in.
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Old 09-28-2011, 02:23 AM   #29
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Good stuff Andy M, it is that dish that morphed into chicken tikka masala in the UK.
One of my all time favs is spiced potato dosas with carrot and mustard seed salad.
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Old 09-28-2011, 12:06 PM   #30
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I never tried Indian food until wife and I watched the food network and caught Aarti's Party. We made the Kale & Mango Salad but substituted spinach for the kale and it was just awesome. What a quick and easy resipe! We have an open mind now to Indian cooking and would like to find an authentic Indian restaurant (should not be too hard in the big city of Cleveland) to get a little more experience with the flavors and spices. I've had Thai curry and liked it. I wonder if there's a difference. There is so much to learn from other cultures with food being only one of them.
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