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Subject:Hey
Time:05:34 pm
Still anybody here?
Would be great to finde some like-minded buddies! :)
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Time:07:04 pm
Current Mood:curiouscurious
Greetings!

I want to make vegetable samosas, and Ive found a couple of recipes that look promising. The only problem is, when I go out to eat, they are usually served with this watery green sauce that has coriander seeds in it. I figure its probably not some special secret type of sauce as I generally get variations of it at different places I go. Any idea what this may be? Id just go and ask the place I used to eat at however I moved, hence why Im trying to figure this out now.

Also, some recipes I have call for fresh onion and garlic while others call for asafetida powder. Are the two interchangeable, or is there a significant difference?
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Subject:Rasmalai fusion?
Time:09:22 am
Current Mood:creative
Hello, I'm new here. So glad to see there's a community like this...I really do LOVE naan!

My school has a baking competition coming up that I'm entering (it's law school versus med school...go law students!) and I'm wondering if anyone has any input for ideas? Something simple and makes little portions (like the size of cupcakes) that can be made the day before but still taste great the next day..?

I was thinking about doing a "fusion"-type recipe, with a play on rasmalai. I just moved to a new place so I'm not sure if I can get paneer here, but I think I'd be able to get ricotta to make the rasmalai balls. I was thinking about flattening them a little bit and then creating a dessert from them using them as a base. I can't decide what to put on top, though. Some ideas: chocolate and white chocolate? Custard and fruit? I also don't know if I should keep the cardamom or use something else instead, like vanilla or cinnamon. Any ideas would be most welcome!
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Subject:Anyone home?
Time:07:24 pm
Been a while since the last post here I see - I made that recipe a few days ago - yummo!

I've recently REALLY gotten into Indian food. It's so simple - take a base, add spices and eat! And I have stacks of base things like rice and lentils and a nice collection of spices so I can easily whip stuff up.

I have noticed that a disaster has befallen the internet. Naughty Curry seems to have disappeared within the last week or so!

Anyone know what has happened to it? It was one of my main sites of reference for inspiration.
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Current Location:living room
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Subject:Mushroom Daal--fully vegetarian
Time:01:15 am
I formulated and cooked the recipe this evening. VERY nice savoury, warm, aromatic winter dish. Instant comfort food. If one happened to have any squashes on hand, adding them alongside the mushrooms would, I believe, elevate it to heavenly proportions.

MUSHROOM DAAL

Ingredients:
1/2 cup ghee or oil
1 large or 2 small onions
3-4 cloves garlic
1 good hunk ginger
2 small green chilis (optional)
1 heaping Tbsp cumin seed
2-3 Tbsp fenugreek seed (or more. fenugreek is the main spice in this daal)
1 tsp turmeric
3 cups water (approximately)
1 cup orange lentils
half pound mushrooms (any kind, white button will do) torn into bite-size chunks
salt to taste
1-3 tsp of fresh black pepper (to taste)
1/2-1 cup of plain yogurt (to taste)

Instructions:
Chop the onion, grate the ginger, crush the garlic. Heat the ghee or oil on medium-high, then dunk in the onion and stir occasionally. After it's softened and shrunk (5-7 mins), add garlic. After about a minute of frying and stirring, add ginger, and fry the lot for about 5 minutes, until you can smell a change in the garlic and ginger (the change from raw to cooked, not the cooked to burned smell). If you want to make it a spicy daal, dunk in the chili at the same time as the ginger. Add fenugreek seed and stir for 2-3 minutes, then add the cumin and turmeric. There should be enough oil to make a greasy paste of the spices; they shouldn't suck up all the oil and turn dry. If this is what happens, add more oil. Fry this masala, stirring constantly, for another 5-7 minutes. A wonderful roasted smell should convey itself to your nostrils. Spices can take a good bit of heat, so don't worry; a bit of a burnt smell means they're unlocking their flavour. Once the masala has turned golden and smells warm and roasty, dunk in the orange lentils. Coat them with the masala; you'll be able to smell a new aroma once the lentils have combined with the spicy onions. Once they're fully coated, add the water and the mushrooms. At this point you can dunk in a good bit of salt, but not too much--it can always be added later once the daal is ready to taste. It's also not a bad idea to give the mixture a goodly amount of cracked black pepper. Cover the lot and let it boil, turning down when it starts to get vigorous. After about half an hour (but you can let it cook for a lot longer if you really want to mush things up), the mushroom and lentil mix should soften. If it looks like just a thick chunk of lentils boiling, add more water. The ideal look here is very softened lentils in fairly thick liquid; they should have a goopy, chunky texture. If you're satisfied with how mushy they are, turn off the heat and fold in the yogurt. You can add less or more depending on how tart a flavour you want. The yougurt will, however, put the right creaminess into the texture. Taste for salt; add more if needed. Then eat! It goes with basmati rice or chapati or nan or any other nice bread, really. I like multigrain buns or crusty baguettes with daal...or if my mother makes her delicious bosnian breads, bonus!
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Subject:garam masala help
Time:09:46 pm
Hi everyone. I'm hoping someone could help me with a problem. I spent hours cooking a nice batch of aloo matter, but it wasn't spicy enough, so I dumped a bunch of spices into it. Unfortunatly, I used way to much garam masala, and not it tastes kind of burnt. Does anyone know something I could add to cover up the garam masala taste? I had planed on this lasting me a couple of meals, but now it's nearly inedible, but still not very hot.
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Subject:How to make a Korma?
Time:09:01 pm
Hi folks, hopefully this place is still active... I need some help.

I've been trying to make a korma (chicken for now - it's the easiest to cook) for ages now. The taste seems right, but never the consistency. I grind up all the spices (in a blender - not very fine, unfortunately), add some yogurt, marinate the chicken, then put it on a pan with some ghee, let the yogurt absorb, then add more yogurt and some coconut oil.

At any rate, when everything is done, I get a clearer liquid on the top, while all the curd/spices/small meat pieces sink to the bottom (mixing doesn't help). I notice in restaurant dishes the mixture is pretty uniform - mine never is. Can somebody tell me what I'm doing wrong, please?
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Subject:mogul beef kheem curry (makkai Kheema)
Time:11:10 am
2 Tablespoons oil
1/2 tsp cumin seeds
1/2-inch cinnamon stick
4 whole cloves
3 green cardamon pods
1 cup chopped onion
2 garlic cloves, peeled and crushed
1/2-inch piece freshj ginger, crushed
1/4 tsp turmeric
1 pound lean ground beef
1 cup chopped peeled tomato
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1 tsp paprika
1/2 tsp salt
1 cup water
1 cup plain yogurt
8 almons, blanched and ground to a paste with 2 tablespoons water
1 tsp garam masala
1/2 cup corn kernals
3 tablespoons chopped fresh cilantro

Heat oil over medium heat. Add cumin seed, cinnamon, cloves and cadamom; stir until fragrant, about 1 minute. Add the onion, garlic,giner and turmeric and cook, stirring, until the onion is lightly browned, about 4 minutes.

Add beef and cook, stirring and breaking meat up, until no longer pink, about 4 minutes.

Add tomato, cumin, coriander, caenne, paprika, and salt; cook, stirring, 2 minutes. Add water, yogurt, and almond paste, bring to a boil, stirring occasionally. reduce heat, cover, and simmer about 45 minutes, or until somewhat thickened. Stir in garam masala, corn, and cilantro.

This was wonderful. I did prep work before cooking - put each little group of ingredients into little bowls so I could just add them conveniently. I'd been eating a lot of rice this week so I made polenta to go with, and it was a great change.
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Subject:Artichoke Lemon Limbo Rice! -- yeah!
Time:04:38 pm
I’m going to make a rice-eater out of Vin if it kills me. He doesn’t admit it, but I think he thinks that eating a rice dish isn’t manly or some bullshit... or maybe it’s just eating any meal without meat. So last night I wanted to test the old Vin.
I cooked up this nutty lemon rice dish that was the first thing that Trobee of the Naughty Curry blog ever had me taste-test last year. It had been my first time eating cashews in food-- dear god I loved it. The sourness of the lemon, the crunchy-munch of the nuts and urad dal. I made it last night exactly according to the recipe on the NC blog, and it was as good as Trobee’s. But I’ll be damned if I’ll tell her that.

PS. Vin ate it. All of it.

Artichoke Lemon Limbo Rice from the NC blog
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Subject:Exotic Egg Curry
Time:03:33 pm
So last night I was in the mood to cook something that would blow me away. I was ready. It was exactly midnight. Work had gotten me all riled up, and there’s no way I would sleep for at least 3 hours.

There had been someone at work I wanted to bitch-slap, at the least.. So instead I would cook away my inner demons.

So I called Tro. I knew she would not be sleeping either. “Give me the best Naughty Curry recipe,” I said. She could tell what kind of mood I was in. “Try the Egg-Rassa,” she said. So I did. I guess its from the region of Bombay in India--an authentic recipe from an Indian blogger.

Spices are not second nature to me yet, so I just followed the recipe exactly, only I added chicken. Oh my god. Vin (the boyfriend) went wild. As we were mowing it down with toast (I had no rice left) it sounded like we were getting it on. I wish I had made this for Valentines dinner. But fuck who needs Valentines as an excuse? 

Here is a pic from the NC site. Mine weren't quite this red...


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[icon] Indian Food Lovers
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