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Seveen - INDIAN FOOD

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  • Seveen - INDIAN FOOD

    come school wi noh?
    When Miley Cyrus gets naked and licks a hammer it's *art* and *music* - when I do it I'm *wasted* and *have to leave the hardware store*.

  • #2
    Re: Seveen - INDIAN FOOD

    yeah...teach how to make "Doubles."
    a noble stroke he lifted high that hung not but swift with tempest fell On Satan's proud crest- no sight nor swift thought, less could his shield such ruin intercept; 10 paces huge he back recoil'd...

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    • #3
      Re: Seveen - INDIAN FOOD

      whassup?

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      • #4
        Re: Seveen - INDIAN FOOD

        you mentioned in the lunch post about indian food. please share you knowledge. hope i'm not putting you on the spot.
        When Miley Cyrus gets naked and licks a hammer it's *art* and *music* - when I do it I'm *wasted* and *have to leave the hardware store*.

        Comment


        • #5
          Re: Seveen - INDIAN FOOD

          okay - i'm headed home from work now - still no computer at home due to the fire (will buy one this month) but I will return tomorrow to talk about Indian food and Monk I will find a recipe for "doubles" for you - plenty of folks at my job to ask

          reggaegirl - i discovered indian food when i was a vegetarian - there are a lot of veggie choices in their diet - most hindu's are vegetarian

          see you tomorrow - don't forget to come back - i'll be right here y'all [img]/forums/images/graemlins/grin.gif[/img]

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          • #6
            Re: Seveen - INDIAN FOOD

            take care seveen. sorry to hear about the fire.
            When Miley Cyrus gets naked and licks a hammer it's *art* and *music* - when I do it I'm *wasted* and *have to leave the hardware store*.

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            • #7
              Re: Seveen - INDIAN FOOD

              Seveen,

              If yuh have any homemade curry recipies, please share. I have always wanted to know how to make my own curry spice.

              BTW, are you still in the hotel?
              7/5th of all people do not understand fractions.

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              • #8
                Re: Seveen - INDIAN FOOD

                I got this from a gong fu brother of mine after we got back from trinidad, actually it comes from a cigar buddy of mine but the gong fu brother stamps his approval.

                he says:
                Curry powder is as variable as curry. In other words, to your own spec. But generally I'd make a spice mixture and convert it into a paste by mortaring it with a combination of mustard oil and vegetable oil.

                The base should be a good garam masala mixture.
                Then chilis - I'd use the fierce little red and green ones rather than the stronger Habanero which I don't think you find on the subcontinent. Dried chilis are fine, better than powder.
                Mustard seeds, black onion seeds. Asafoetida. Ginger. Garlic.
                Black pepper.
                And for nuances - clove, cinnamon, cardamom, to taste.
                Turmeric can add some colour.

                Tamarind's excellent if you make a curry paste.
                a noble stroke he lifted high that hung not but swift with tempest fell On Satan's proud crest- no sight nor swift thought, less could his shield such ruin intercept; 10 paces huge he back recoil'd...

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                • #9
                  Re: Seveen - INDIAN FOOD

                  I eat Indian at least once a week and this is what I get:


                  Vegetarian variety
                  Though the menu is decidedly uncarnivorous, there’s enough variety and subtle seasonings here to ensure that no one will miss the meat. For many of Pushap’s devout patrons, ordering is as easy as one, two, thali! For $5, thali specials are an affordable and nutritious choice, providing a full meal on a metal plate with divided sections designed to contain different offerings. Pushap’s thalis usually feature two vegetable curries of the day—eggplant or cauliflower, for example—plus a protein-rich dahl. Unpretentious dishes are rounded out with a choice nan, paratha and other flatbreads.

                  This is from the restaurant's web site
                  <span style="font-weight: bold">What goes on in <span style="color: green">Jamaica,</span> stays in <span style="color: green">Jamaica</span></span>

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                  • #10
                    Indian Food - Yummy

                    Let's start with this so the recipes don't seem so confusing - everyone eats the same thing - there are no new vegetables on the planet - my mom always wants to know what they eat in Jamaica - chicken, beef, pork i say. i think she thinks they have chickalow or something there.

                    so here goes . . .

                    Hindi English

                    Adrak Ginger
                    Ajwain Carom
                    Aloo Potato
                    Amchoor Unripe Mango -powder
                    Besan Chick pea flour
                    Bhindi Okra
                    Brinjal Aubergine
                    Chana dal Split chick peas
                    Chaval Rice
                    Dahi Yoghurt
                    Dhania Coriander
                    Elaichi Cardamom
                    Garam masala Spice blend
                    Ghee Clarified butter
                    Gobhi Cauliflower
                    Haldi Turmeric
                    Mirch, mirchi Chillies
                    Hing Asafoetida
                    Imli Tamarind
                    Jaggery / Gor Raw cane sugar
                    Jeera Cumin
                    Kachori Deep fried savoury pastries
                    Kalonji Nigella
                    Karela Bitter gourd
                    Lasan Garlic
                    Lassi Yoghurt drink
                    Lavang Cloves
                    Methi Fenugreek seeds
                    Masoor dal Red split lentils
                    Mooli White raddish
                    Panchphoran Bengali 5-spice mix.
                    Cumin,Fennel,Nigella,Fenugreek,and Mustard seeds
                    Podina Mint
                    Rai Black mustard seeds
                    Raita Seasoned yoghurt salad
                    Rajma Kidney beans
                    Sag Spinach
                    Soonf Fennel seeds
                    Chickpea flour noodles
                     

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                    • #11
                      Re: Indian Food - Yummy

                      LOL.... "there are no new vegetables on the planet" LOL.. good one!!!

                      There are some veggies in JA that I can't find here though...

                      Can't wait to read some vegetarian dishes you recommend, thanks for taking the time!

                      Bless,
                      RG

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                      • #12
                        Re: Seveen - INDIAN FOOD

                        [ QUOTE ]
                        Seveen,
                        BTW, are you still in the hotel?

                        [/ QUOTE ]

                        i'm in a temporary apartment - i have a "trip report - fire" over in jamaicaholics - thanks for asking

                        Comment


                        • #13
                          Indian Food - Yummy

                          This is one of my favorites - not too exotic - just different spicesThis is a classic side dish but can be eaten on its own with naan bread or chapatis/rotis and goes well with Indian pickles and chutneys. This is a low fat version which does not use oil or ghee. This dish can be prepared in advance and reheated just before serving.

                          Preparation time: Approx 15 minutes, Cooking time: Approx 30 minutes

                          Ingredients
                          (serves 4)

                          Main Ingredients:

                          1/2lb Potatoes
                          14oz fresh or frozen spinach
                          scant 1/3 cup chopped tomatoes


                          Ground Spices:

                          1/2 teaspoon Natco Chilli Powder
                          1/4 teaspoon Natco Turmeric


                          Additional Spices:

                          1/2 teaspoon Natco Cumin Seeds
                          1/4 teaspoon Natco Fenugreek (Methi) Seeds

                          Method

                          1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.

                          2. Scrub the potataoes (don't peel them). Cut into small chunks.

                          3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.

                          4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.

                          5. Add the spinach and potatoes and mix well to coat with the spices.

                          6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.

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                          • #14
                            Re: Indian Food - Yummy

                            This is the recipe for a delicious eggplant dish - Baigan Bharta

                            Ingredients:

                            Eggplant (medium size) 1
                            Cooked green peas 1/2 cup
                            Finely chopped onions 1
                            Finely chopped tomatoes 1
                            Finely chopped green chilli 1
                            Red chilli powder 1/2 tsp.
                            Garam Masala Powder 1/2 tsp.
                            Turmeric Powder 1/4 tsp.
                            Vegetable oil 3 tbsp.
                            Salt to taste
                            Chopped green coriander leaves for garnishing

                            Method:

                            1. Brush eggplant with oil and roast it on a gas burner over medium heat.
                            2. Frequently turn the eggplant upside down, until fully roasted.
                            3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
                            4. Mash the flesh.
                            5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
                            6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
                            7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

                            Garnish with green coriander leaves and serve hot.

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                            • #15
                              Re: Indian Food - Yummy

                              and for those chicken lovers - had this for lunch yesterday

                              CHICKEN TANDOORI I

                              1 c. yogurt
                              2 c. tikka tandoori paste (you can get one from Indian grocery store)
                              Fresh tomatoes
                              Onions &amp; coriander leaves
                              2 lbs. chicken pieces

                              Mix the tandoori paste and yogurt well. Marinate the chicken pieces well for about 4 to 6 hours. Preheat oven to 350 degrees. Place the chicken pieces along with the marinate into a baking pan and bake for about 45 minutes to 1 hour, or until chicken is done. Keep turning the chicken pieces a few times while baking. Garnish with slices of tomatoes, onion rings and coriander leaves. Serve with rice pilaf.

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