Indian Sauces - Chef Question
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There is a Indian Style restraunt close to my house that has a dish I like very much. Although it is served with lamb it could be done with any number of meats. Now my question. It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Is that a good enough description for any off our Indian Chefs to tell me what it my be? :confused: Now keep in mind this is an Indian Restrant in the middle of Texas. So authenticity is loose at best. :cool: But I will be glad to experiment with any new suggestions also. (Now do not take me for a fool. I do not use popcorn in the oven.) Thanks, "For as long as I can remember, I have had memories. Colin Mochrie."
palak paneer. I don't think its a curry at all, usually mild and its very popular -- I usually recommend it to first-timers at an Indian restaurant. But how to make it? It often has cubes of tofu. But of all the Indian foods we make at home its not one of them, since we just make spinach by boiling/steaming it without fanfare.
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palak paneer. I don't think its a curry at all, usually mild and its very popular -- I usually recommend it to first-timers at an Indian restaurant. But how to make it? It often has cubes of tofu. But of all the Indian foods we make at home its not one of them, since we just make spinach by boiling/steaming it without fanfare.
Ben Bryant wrote: It often has cubes of tofu. It is not Tofu. It is paneer - a kind of Cheese. Closest of its kind is Ricotta Cheese.
Somewhere in the world there is a machine language programmer waiting for that damned assembly language fad to pass. - Stan Shanon
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There is a Indian Style restraunt close to my house that has a dish I like very much. Although it is served with lamb it could be done with any number of meats. Now my question. It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Is that a good enough description for any off our Indian Chefs to tell me what it my be? :confused: Now keep in mind this is an Indian Restrant in the middle of Texas. So authenticity is loose at best. :cool: But I will be glad to experiment with any new suggestions also. (Now do not take me for a fool. I do not use popcorn in the oven.) Thanks, "For as long as I can remember, I have had memories. Colin Mochrie."
Curry is actually a mixture of different spices. A couple things that might be added though is cumin, and my favorite, cardamon (or cardamom). Both fit the description of mildly spicy but not hot. I can see cumin with spinach, but not cardamon. Cardamon is great with sweet things, like pancakes, french toast, and those sweet pastry things. Marc Latest AAL Article My blog Join my forum!
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There is a Indian Style restraunt close to my house that has a dish I like very much. Although it is served with lamb it could be done with any number of meats. Now my question. It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Is that a good enough description for any off our Indian Chefs to tell me what it my be? :confused: Now keep in mind this is an Indian Restrant in the middle of Texas. So authenticity is loose at best. :cool: But I will be glad to experiment with any new suggestions also. (Now do not take me for a fool. I do not use popcorn in the oven.) Thanks, "For as long as I can remember, I have had memories. Colin Mochrie."
Michael A. Barnhart wrote: It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Sounds like sambar. :~ AFAIK, it's not served with lamb, but then I'm a vegetarian. No offense meant, but your description is really vague. Why don't you ask the waiter what it is? Enjoy the food. :-D Cheers, Vikram.
I came, I saw, I deleted all your files. KI klike KDE kand kuse kit, kbut KI kmust kadmit, kstarting kall knames kwith K kis ksilly. KI khope kthey kwill kgive kup kthis kwhole kscheme ksoon kand kcome kup kwith kreal knames. pI vThink aHungarian nNotation vIs iA aWonderful nThing cAnd pEveryone avShould vUse pIt aAll dThe nTime, adNo nMatter pWhat dThe nContext, adEven adWhen vSpeaking.
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There is a Indian Style restraunt close to my house that has a dish I like very much. Although it is served with lamb it could be done with any number of meats. Now my question. It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Is that a good enough description for any off our Indian Chefs to tell me what it my be? :confused: Now keep in mind this is an Indian Restrant in the middle of Texas. So authenticity is loose at best. :cool: But I will be glad to experiment with any new suggestions also. (Now do not take me for a fool. I do not use popcorn in the oven.) Thanks, "For as long as I can remember, I have had memories. Colin Mochrie."
Sounds like lamb-spinach curry (called Palak Mutton in India) Here's a receipe if you want to know the spices used in the curry: http://www.bawarchi.com/contribution/contrib838.html[^] Kavitha
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Sounds like lamb-spinach curry (called Palak Mutton in India) Here's a receipe if you want to know the spices used in the curry: http://www.bawarchi.com/contribution/contrib838.html[^] Kavitha
Thanks, I think that is it! "For as long as I can remember, I have had memories. Colin Mochrie."
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There is a Indian Style restraunt close to my house that has a dish I like very much. Although it is served with lamb it could be done with any number of meats. Now my question. It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Is that a good enough description for any off our Indian Chefs to tell me what it my be? :confused: Now keep in mind this is an Indian Restrant in the middle of Texas. So authenticity is loose at best. :cool: But I will be glad to experiment with any new suggestions also. (Now do not take me for a fool. I do not use popcorn in the oven.) Thanks, "For as long as I can remember, I have had memories. Colin Mochrie."
Michael A. Barnhart wrote: It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. That could be used to describe many dishes, as you can see from the suggestions offered so far. I'll offer mine too. :-D It's a um, it's a <> Paalak Curry!
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother Teresa -
Sounds like lamb-spinach curry (called Palak Mutton in India) Here's a receipe if you want to know the spices used in the curry: http://www.bawarchi.com/contribution/contrib838.html[^] Kavitha
Bawarchi.com is cool, isn't it? D-:
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother Teresa -
Michael A. Barnhart wrote: It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. That could be used to describe many dishes, as you can see from the suggestions offered so far. I'll offer mine too. :-D It's a um, it's a <> Paalak Curry!
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaYes you are right. But given my location not mcuh more to say. The site Kavitha gave is great. I will be experimenting :) Now can you give me some education? Paalak is definitly the right word. Is it curry or a style of curry? I know enough that what is called curry is a pretty broad classification (especially when applied Texas style.) I am sure what was throwing as that extra was the chilli in it. Not enough to taste but flavor given the other spices. "For as long as I can remember, I have had memories. Colin Mochrie."
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Michael A. Barnhart wrote: It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. Sounds like sambar. :~ AFAIK, it's not served with lamb, but then I'm a vegetarian. No offense meant, but your description is really vague. Why don't you ask the waiter what it is? Enjoy the food. :-D Cheers, Vikram.
I came, I saw, I deleted all your files. KI klike KDE kand kuse kit, kbut KI kmust kadmit, kstarting kall knames kwith K kis ksilly. KI khope kthey kwill kgive kup kthis kwhole kscheme ksoon kand kcome kup kwith kreal knames. pI vThink aHungarian nNotation vIs iA aWonderful nThing cAnd pEveryone avShould vUse pIt aAll dThe nTime, adNo nMatter pWhat dThe nContext, adEven adWhen vSpeaking.
Vikram Punathambekar wrote: No offense meant, but your description is really vague. No offense taken. Just imagine a Texan with a hearing problem trying to talk quitly to an Indian who barely speaks English and that is what you do get. Just a little family place but not Mexican or a Steak House! :) "For as long as I can remember, I have had memories. Colin Mochrie."
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Yes you are right. But given my location not mcuh more to say. The site Kavitha gave is great. I will be experimenting :) Now can you give me some education? Paalak is definitly the right word. Is it curry or a style of curry? I know enough that what is called curry is a pretty broad classification (especially when applied Texas style.) I am sure what was throwing as that extra was the chilli in it. Not enough to taste but flavor given the other spices. "For as long as I can remember, I have had memories. Colin Mochrie."
Palak is actually just spinach. You can put it in a curry, make _Pakauda_s (something like sausages) out of it, fry them, or do any of a lot of other things with it. :) Yeah, bawarchi.com is great in the sense that you can find almost all the Indian dishes over there. though I wish they would do something about the layout, navigation, searchability, etc. But those are technical points. As far as the recipe collection goes, it's great.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother Teresa -
Curry is actually a mixture of different spices. A couple things that might be added though is cumin, and my favorite, cardamon (or cardamom). Both fit the description of mildly spicy but not hot. I can see cumin with spinach, but not cardamon. Cardamon is great with sweet things, like pancakes, french toast, and those sweet pastry things. Marc Latest AAL Article My blog Join my forum!
Try a couple of black cardamon pods in sweet white tea. Ryan
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Palak is actually just spinach. You can put it in a curry, make _Pakauda_s (something like sausages) out of it, fry them, or do any of a lot of other things with it. :) Yeah, bawarchi.com is great in the sense that you can find almost all the Indian dishes over there. though I wish they would do something about the layout, navigation, searchability, etc. But those are technical points. As far as the recipe collection goes, it's great.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaRohit Sinha wrote: Palak is actually just spinach Just read the first recipe! yep Palak (Spinach) :doh: Thanks! I will be spending some time there. "For as long as I can remember, I have had memories. Colin Mochrie."
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Bawarchi.com is cool, isn't it? D-:
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaNo doubt! Kavitha
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Palak is actually just spinach. You can put it in a curry, make _Pakauda_s (something like sausages) out of it, fry them, or do any of a lot of other things with it. :) Yeah, bawarchi.com is great in the sense that you can find almost all the Indian dishes over there. though I wish they would do something about the layout, navigation, searchability, etc. But those are technical points. As far as the recipe collection goes, it's great.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaI love cooking Thai food and my wife and I recently went out to an Indian restaurant in NYC that we both loved. So is this bawarchi.com a source of pretty authentic indian cooking? Is this indeed, the Real Deal? Looking forard to trying this ! PS How would you compare the curries used in Thai cooking vs Indian curries? Are they pretty much the same? ¡El diablo está en mis pantalones! ¡Mire, mire! Real Mentats use only 100% pure, unfooled around with Sapho Juice(tm)! SELECT * FROM User WHERE Clue > 0 0 rows returned
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I love cooking Thai food and my wife and I recently went out to an Indian restaurant in NYC that we both loved. So is this bawarchi.com a source of pretty authentic indian cooking? Is this indeed, the Real Deal? Looking forard to trying this ! PS How would you compare the curries used in Thai cooking vs Indian curries? Are they pretty much the same? ¡El diablo está en mis pantalones! ¡Mire, mire! Real Mentats use only 100% pure, unfooled around with Sapho Juice(tm)! SELECT * FROM User WHERE Clue > 0 0 rows returned
Unfortunately I haven't had the pleasure of trying out Thai food even once in my life till now. Restaurants don't have it where I live. Maybe someone else would be able to tell. And bawarchi.com is pretty much authentic as far as I have seen it. You'll even get a lot of variations of the same dish in many cases. Most of the recipes are submitted by normal people like you and me.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother Teresa -
Unfortunately I haven't had the pleasure of trying out Thai food even once in my life till now. Restaurants don't have it where I live. Maybe someone else would be able to tell. And bawarchi.com is pretty much authentic as far as I have seen it. You'll even get a lot of variations of the same dish in many cases. Most of the recipes are submitted by normal people like you and me.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaCool ! Maybe this weekend I'll look into making something from it (assuming I can find the ingredients). ¡El diablo está en mis pantalones! ¡Mire, mire! Real Mentats use only 100% pure, unfooled around with Sapho Juice(tm)! SELECT * FROM User WHERE Clue > 0 0 rows returned
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Curry is actually a mixture of different spices. A couple things that might be added though is cumin, and my favorite, cardamon (or cardamom). Both fit the description of mildly spicy but not hot. I can see cumin with spinach, but not cardamon. Cardamon is great with sweet things, like pancakes, french toast, and those sweet pastry things. Marc Latest AAL Article My blog Join my forum!
Marc Clifton wrote: I can see cumin with spinach, but not cardamon. Cardamon is great with sweet things, like pancakes, french toast, and those sweet pastry things. Cumin is part of almost every Kerala dish [Kerala is the state where I live and is the southern most in India, FYI]. But its mostly an ingredient of vegetable dishes and fish preparations. Meat preparations seldom use Cumin. Elaichi is mostly used in sweet dishes, yes. But they are also used in heavily spiced non-veg dishes and also rice preparations. We have a whole variety of rice preparations and cardamom is an <edit>un</edit>avoidable ingredient in flavour mix. Smitha Every person, all the events of your life, are there because you have drawn them there. What you choose to do with them is up to you. -- Richard Bach
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Michael A. Barnhart wrote: It has a small amount of curry in it but is mostly purried spinach with something else, mildly spicy, not hot at all. That could be used to describe many dishes, as you can see from the suggestions offered so far. I'll offer mine too. :-D It's a um, it's a <> Paalak Curry!
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother TeresaSmart! :-D Smitha Every person, all the events of your life, are there because you have drawn them there. What you choose to do with them is up to you. -- Richard Bach
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Smart! :-D Smitha Every person, all the events of your life, are there because you have drawn them there. What you choose to do with them is up to you. -- Richard Bach
:-D <> Good morning Smitha.
Regards,Rohit Sinha
Meet Browsy
Do not wait for leaders; do it alone, person to person.
- Mother Teresa