Madame Curry?!?

[lorilei]

Calling Madame Curry... or someone who knows a bit more about this topic than I http://www.cookinglight.com/bbs/smile.gif

I'm an adoring fan of Indian and Middle Eastern cuisine. I'm fairly good at basics like baba ghanouj and cucumber salads, but I've never really tackled many curries.

For me, the challenge is to begin to UNDERSTAND ethnic cooking enough to create dishes out of my head that capture the flavors of a region. I can capture Greek flavors, oriental flavors... but Indian food eludes me. My brain doesn't have a flavor sensor for their spices and I'm at a complete loss without a cookbook.

I'm interested in hearing about some of your favorite curried creations. Do any of you have a knack for Indian cuisine? Khum Hara and please share!! http://www.cookinglight.com/bbs/smile.gif

[CrystalB]

What a timely thread! I will be travelling to northern India (Delhi) next month! I know the cuisine varies per region much as it does in this country. LSB- Can you tell me anything about the northern cuisine and what to expect? I've been doing my own research (reading mostly travel books) and would love to hear any input you may have about the food (country,places to visit, etc).
Thanks in advance!

[lorilei]

Gail -- it's been a naansense kindofa day around here http://www.cookinglight.com/bbs/smile.gif

I recall a tandoori chicken from you, but I don't believe you've ever given me a curry recipe... then again, you know my memory.

Of course I'd love to have it. http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by lorilei (edited 01-10-2001).]

[Gail]

Lookee, lookee what I found! My curry. Oh, and you'll be happy to know it calls for--ta da!-- turmeric! www.cookinglight.com/bbs/Forum1/HTML/000920.html (http://www.cookinglight.com/bbs/Forum1/HTML/000920.html)



[This message has been edited by Gail (edited 01-10-2001).]

[Ohioan]

I do quite a bit of Indian cooking, and the book that got me started on it was Sudha Koul's Curries Without Worries, which, in addition to having some easy and delicious recipes, also explains the spices and combinations.

Another good book for CL folks is Madhu Gadia's Lite and Luscious Cuisine of India. These two remain my favorites, no matter how many others I read.

Cheers,
Phoebe

[LSB]

Crystal - Wow, I'm so jealous you're going to India! You didn't say how long you were going for or if you would be able to get out of Delhi. But if you can - I would suggest side trips to Jaipur and Agra (you have to see the Taj while you're there!). Delhi has a lot to see as well. If you're only there a short time, take a trip into the old city. Also, go to Connaught Place for shopping - it's a huge market. The food is a lot like what you'd get in Indian restaurants here - they serve mostly northern food. So, expect tandoori chicken and shrimp, curries, lots of breads and dal. Nothing will be too hot - that's mostly southern food. I'm always hesitant to tell people where to eat because I have always been very lucky eating in little shacks or from street vendors but I wouldn't want you to get sick. Avoid food at big hotels - it tends to be not very good and not always very fresh. Definitely don't drink the water! Use bottled for brushing your teeth too. (You probably know that already!) Indian beer is good - Taj Mahal or Kingfisher (my personal choice).

Have a fantastic time! Louise

[Natasha]

Crystal,

Have a wonderful time! How long are you going for? I would put in a vote for Bombay (locally known as Mumbai; also known as Bollywood!) if you get a chance, though it s not all that close to Delhi, and for Kerala, but that s really, really far from Delhi, so probably not on your agenda.

If you go to Bombay, don t miss (a) the Golden Necklace (?) area; (b) the various temples for different deities and religions, including the well-known and the unknown ones. One well-known one is an elaborate mosque on a causeway (I forget the name of it!). I got a real kick out of being awoken early in the morning by sounds of chanting at a nearby Mosque, and then going just down the road to an gorgeous Hindu temple; (c) the beaches (but be careful); (d) the commercial downtown core (an interesting mix of East and West); and (e) the shanty communities (you will wish you hadn t seen them, but you really have to to experience the place; try to go with a native, though, and by car!!) Also, you have to take in all the lush vegetation and see the exotic birds and such!

I am most familiar with the food in those two places, and don t know if you will come across these in Delhi, where I have never been. The following is simply a random selection of a few enjoyable things:

pani puri (sooo good - I don t know how to describe them, but as Louise cautioned, don t buy them from the stalls!)
methi - all kinds
chai - I don t think any commercial chai tea here can possibly match the creamy chai tea of India with its sultry blend of spices (oh, and that spread of sweet and savory delicacies at afternoon tea, which is a larger repast than dinner!)
chutneys of all types imaginable
dosais and idlis: two typical South Indian grain preparations - dosais are like slightly savory thin pancakes (with or without masala), and idlis are shaped like small white UFOs and are very mild in flavor; you eat both with chutneys - try coriander - and poddy [ph.]
sambhar - another typical South indian dish, this is a hearty vegetable stew with any and every kind of veggie and an array of spices from asafoetida to turmeric; it s served with rice (or breads are okay too). One of my favorites.
curries - I was staying with a family there so I don t really know if the curries they made were typical of that region, or if you would even find them in a restaurant - some of them seemed very down-home (and all of them were so good!)
fruits - At first I wouldn t eat any of them because I was so worried about getting sick, but after a while I loosened up and enjoyed chikoo (and chikoo ice cream) and other new fruits. I m not saying to eat them if you re not comfortable with it, though...

Louise also mentioned that a lot of Northern cuisine is not that hot. That s true, and what more is true, if you go into a restaurant and are obviously a foreigner, it s not uncommon for the staff to automatically make the dishes less spicy than they ordinarily would.

Oh, yes, and the bottled water, of course (I was so paranoid about that), and don t forget your shots and anti-malaria medication.

Well, as you can see, I find this topic fascinating, but will spare you any more chattering. http://www.cookinglight.com/bbs/smile.gif

Lorilei, I m sorry I didn t help you at all! http://www.cookinglight.com/bbs/frown.gif Good luck, though; sounds like you re off to a fine start.


[This message has been edited by Natasha (edited 01-10-2001).]

[goldilocks]

lorelei,

I am kind of cheating, but I have a discovered a super convenience product from Trader Joe's called "Curry Simmer Sauce". It comes in a jar and I mix it with boneless, skinless chicken breasts, or potatoes, cauliflowers and peas or garbanzos and spinach (very versatile) and just simmer it. I serve over basmati rice (also from Trader Joe's). I buy 5 or so bottles at a time so I always have on hand. Cooking Light also had a article on Indian cooking a few months back, but I have yet to try any of those recipes.

[LSB]

I spent a lot of time in India when I was a kid and I adore Indian food. Someone a while back (I think it was Gail) asked about Indian food too and my first suggestion is to get Madhur Jaffrey's Indian Cooking. It's the best cookbook - especially for Western kitchens. The best part about curry is that you really can't go wrong if you follow a recipe and use good ingredients. I will say though that some things just have to be had in a good Indian restaurant - naans have to be made in a tandoor (altho' I've had passible ones done on my pizza stone). Some south Indian food - which is my favorite - has to be done by a professional too - dosai especially. But there is a lot of diversity - meat and chicken curries, lots of vegetarian food and lentils - to keep you busy in your kitchen! Have fun!

[Gail]

Ah, Louise... I was just about to yell for you. Thanks for the credit on that long-ago thread, but the person who started it was Diana and I jumped on the bandwagon later. I do so appreciate your giving me the info on that excellent cookbook. I've been quite pleased with each of the recipes I've tried thusfar.

Oh, and Lori,

Did I ever post the curry recipe from my Sri Lankan friend??

BTW... couldn't you have waited till a little later in the day before hitting us with the "Madame Curry" naan-sense? http://www.cookinglight.com/bbs/wink.gif

[kwormann]

LSB

Is it true that dosi should be made ny a professional? DH has been wanting to try it since a visit to a S. Indian restaurant. WHat are your thoughts?

Kim

[LSB]

Kim - definitely try to make the dosai. I just said that because all of my attempts have been disasters! http://www.cookinglight.com/bbs/frown.gif But I can't make crepes either! I guess I just don't have the knack. Anyway - try them and let me know how they turn out! Louise

[lorilei]

Fascinating stuff http://www.cookinglight.com/bbs/smile.gif

Thanks for all of the suggestions. I've been meaning to get a hold of Jaffrey's book for a while now -- and this discussion might jumpstart my efforts.

Phoebe -- Thanks too for the additional suggestions. You seem to have a flair for curries, so your advice is well taken!

[tovie]

Originally posted by LSB:
Kim - definitely try to make the dosai. I just said that because all of my attempts have been disasters! http://www.cookinglight.com/bbs/frown.gif But I can't make crepes either! I guess I just don't have the knack. Anyway - try them and let me know how they turn out! Louise

I'm just wondering, did you try making them from scratch or from a mix? I've been thinking about trying them but after looking at recipes I kind of changed my mind. But then I bought a mix at an Indian grocery, but I haven't gotten around to trying it yet.

I did try poppadoms twice (from two different recies) and both times were a disaster (g)

Tovie

[Natasha]

As someone who has eaten more homemade dosais than she would care to count, I can attest to the fact that they're makeable at home. But - I have never made them myself, and the ones I had were usually made by people who had grown up in India, so...

I have seen those mixes in the Indian stores, but have never tried one.

Tovie - have you ever tried those pappadums that you get wrapped in plastic (about 10 to a pack - just skinny round things) and simply fry? Not much that could go wrong with those...

[LSB]

I didn't know anyone who made homemade papadums! I always use the premade that you just fry like Natasha mantioned. You can also do these in the microwave if you don't want to use oil - they're pretty good. But I still prefer them fried - it's not that much oil to make a huge difference!

I have tried dosai from a mix and from scratch. I think my problem is mostly with the cooking of them rather than the batter.
I just can't get nice thin, crispy pancakes. I just end up with a thick doughy mess. Maybe I'll give it another shot - it's been years since I tried.

[tovie]

Originally posted by Natasha:
Tovie - have you ever tried those pappadums that you get wrapped in plastic (about 10 to a pack - just skinny round things) and simply fry? Not much that could go wrong with those...

Yes, I have now and they're really good. But when I first tried pappadums the only place that had them was a new Indian restaurant. I couldn't find them in a store and I really wanted to eat them more often than I could afford to go to the restaurant (g) So I decided to try making them at home. Now there are a couple ethnic groceries in the area and I buy those packs there.

I have no idea how accurate her comments were, but I later had an Indian professor in college who told me I was nuts to try pappadums at home. That in India, they buy them or if they can afford it, they pay to have a special cook come to their home a couple times of year to make a large amount.

I don't think I want to try the dosai from scratch, but since others have made them, I think I'll go ahead and try that mix. Although I make lousy pancakes (g) so I don't know how successful I'll be.

Tovie

[Wendy w]

Very interesting thread. I love Indian food but it is something I have to go out for. I made curried vegetables once and it took 2 weeks to get rid of the smell http://www.cookinglight.com/bbs/confused.gif and I made a pact with my room mate not to play with curry at home.