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Time:04:47 am
Current Mood:cheerfulcheerful
Hi Curry Lovers,

I am doing research on the history of cardamom usage. If anyone knows any fairy tales, songs, or poems about cardamom, from any culture, please let me know. Thanks!

goodall
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Subject:Beef and Spinach curry
Time:05:38 pm
Current Mood:hungryhungry
I adapted this from 50 Great Curries of India by Camellia Panjabi. The recipe calls for lamb which I did not have. I had to make a couple of other adaptations as I went.

1-1/2 lbs beef or lamb
1/2" X 3/4" piece of ginger
2 big garlic cloves
1 or 2 green chilis
1/2 cup yogurt
1/4 tsp cumin
1/2 lb spinach leaves or frozen pureed spinach
1/4 cup oil
1 bay leaf
1 black cardamom (I used about 1/2 tsp ground cardamom)
2 cloves
8 oz chopped onions
1 tsp ground coriander
1/2 tsp cumin
2 chopped tomatoes
1 tablespoon tomato paste
1 tsp salt

Puree ginger, garlic & chili in blender or food processor. Mix in yogurt & 1/4 tsp cumin. Marinate meat in this at least 1 hour. Blanch spinach in boiling water 10 seconds, then drain & puree (you can do this the day before).

Heat the oil with the bay leaf, cardamom & cloves. When the leaf begins to fry, add the onions & fry 15 minutes over low heat.

Add coriander & saute, stirring constantly, then the 1/2 tsp cumin and then a little water (maybe 1/4 cup), and allow to cook a few minutes.

Add meat & marinade. Cook over moderate heat until yogurt is absorbed. Then add tomatoes & tomato paste & cook a few minutes. Add 1-1/4 cups water & salt. Turn heat to low, cover & simmer until meat is almost done. Add spinach & cook 5 minutes more.

I ate this with chopped peanuts & jasmine rice & extra yogurt. If I make it again, I would increase the chilis (I use about 2/3 of a large Anaheim, and it could use more heat) and maybe up the other spices as well. It tasted good but I like a bit more oomph.
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Subject:Split urad, chana dal, etc...
Time:01:43 pm
Hello everyone.
Does anyone had good recipies for split urad dal, chana, or moong dal. I have ALOT of them... I also have some whole adzuki beans I don't know what to do with.
I'd preferably vegetarian, but meat or vegan are ok too...
I'll be crossposting this in other communities, so i apologize if you see this more than once...

Thanks!
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Time:09:47 pm
Somebody buy me indian food I want some, I'm hungers. Samosa and matter paneer, pleaz. thanks you.
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Time:05:31 pm
Can anyone recommend a really inexpensive but delicious Indian restaurant in New York City? Preferably south Indian food, but north is fine too.
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Time:08:03 am
Current Mood:hungryhungry
Hi, I just joined this community and hope it's still active. I love Indian food - I had the best of my life in a place that I've forgotten the name of in Canterbury, England - and now I satisfy my cravings in a small restaurant here in Redding, CA.

If you were taking a neophyte to an Indian restaurant, what would you suggest they order as a good introduction, without scaring them off?
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Subject:I also want to ask
Time:08:40 pm
I love a good Mango Lassi. Do you have any suggestions on other types of Lassi to try?
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Subject:Butter chicken
Time:08:37 pm
Current Mood:amusedamused
Does any one have a good recipe?
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Current Music:ween~push th' little daisies
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Time:08:02 pm
Hi. It seems this community has been inactive for a while but if anyone's still watching, I have a quick question--usually I cook with olive oil but I have some ghee and can't figure out if I ought to refrigerate it or not. Thoughts?

I make a lot of vegetarian curry. :) It's the ultimate food.
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Subject:new south asian studies community
Time:12:35 pm
I'd like to invite anyone interested to join the new community I created for South Asian Studies, southasia. It's open to anyone academically studying South Asia, as well as those with general interest.

x-posted
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[icon] Indian Food Lovers
View:Recent Entries.
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