Re: zukes & cukes:
Eugene
location: Maryland
listening to: Alexander Scriabin-The Solo Piano Works, Maria Lettberg
registered: 1999.08.12
posts: 3540
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Lee, start with this one:
http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811811832
Contrary to the title, the recipes are straightforward, but not quick. With Indian food, I've
found,
most recipes involve considerable "prep" time before the actual cooking begins. Add 1 to 1 1/2
hours of prep time to the cook time in these. This includes a lot of chopping...onions, tomatoes,
typically. Spices need to be lined up, measured out. If you fresh grind some of the spices, allow
more time.
Just about every curry or vindaloo, will require chopping at least one large onion and several
tomatoes, whether you chose vegetarian food or a meat dish. If you do not have a good set of
culinary kitchen knives...I'd recommend the best you can afford. I have a super handmade set by
DiGangi, but any good set will do. I can chop an onion just as fast as a Cuisinart with mine. Don't
skimp....get a good knife set.
Finally, most spices can be found in a good grocery store, but there are a few items you can
only
get at an Indian Grocer. On the internet, look for one in your area. Even if it's a little bit of a
drive...go there. They are often called Bazaars for some reason. So if you see a place called such
and such Indian Bazaar, that is an Indian grocer. It might also be called Indo-Pak, since Pakistani
and Indian food have similarities.
I'll post a quick and very reliable curry recipe here in another post. It is bullet proof, and
tastes
same time after time. It is succulent, if prepared correctly and will beat anything you can get at
most Indian restaurants. You can do it entirely veg or with beef/chicken/lamb. It's a recipe I got
from Jez (drummer of Swervedriver). Jez is also a great cook and Landscape architect. Look for
his cookbook sometime soon...on Amazon. Oh yeah, before I forget. Purchase these if you don't mind spending a little money. You won't
regret it. I bought a set from DiGangi himself at an American Arts Show over 10 years ago, and
they are still looking and performing wonderfully. With use of a proper sharpener, they will rock
your kitchen, for any slicing...http://www.digangidesigns.com/index.html
E
Eugene
(view)
Lee, start with this one:
http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811811832
Contrary to the title, the recipes are straightforward, but not quick. With Indian food, I've
found,
most recipes involve considerable "prep" time before the actual cooking begins. Add 1 to 1 1/2
hours of prep time to the cook time in these. This includes a lot of chopping...onions, tomatoes,
typically. Spices need to be lined up, measured out. If you fresh grind some of the spices, allow
more time.
Just about every curry or vindaloo, will require chopping at least one large onion and several
tomatoes, whether you chose vegetarian food or a meat dish. If you do not have a good set of
culinary kitchen knives...I'd recommend the best you can afford. I have a super handmade set by
DiGangi, but any good set will do. I can chop an onion just as fast as a Cuisinart with mine. Don't
skimp....get a good knife set.
Finally, most spices can be found in a good grocery store, but there are a few items you can
only
get at an Indian Grocer. On the internet, look for one in your area. Even if it's a little bit of a
drive...go there. They are often called Bazaars for some reason. So if you see a place called such
and such Indian Bazaar, that is an Indian grocer. It might also be called Indo-Pak, since Pakistani
and Indian food have similarities.
I'll post a quick and very reliable curry recipe here in another post. It is bullet proof, and
tastes
same time after time. It is succulent, if prepared correctly and will beat anything you can get at
most Indian restaurants. You can do it entirely veg or with beef/chicken/lamb. It's a recipe I got
from Jez (drummer of Swervedriver). Jez is also a great cook and Landscape architect. Look for
his cookbook sometime soon...on Amazon. Oh yeah, before I forget. Purchase these if you don't mind spending a little money. You won't
regret it. I bought a set from DiGangi himself at an American Arts Show over 10 years ago, and
they are still looking and performing wonderfully. With use of a proper sharpener, they will rock
your kitchen, for any slicing...http://www.digangidesigns.com/index.html
