Help ATS with a contribution via PayPal:
learn more

Cooking with Me (Pics Included)

page: 3
11
<< 1  2    4  5 >>

log in

join

posted on Nov, 1 2007 @ 04:07 PM
link   
reply to post by closettrekkie
 


not at all, I've been to Indian restuarants, looked at the buffet and had to ask the manager to identify each dish, it was overwhelming and different regions have different styles of preparing the same dish and it can look totally different from place to place. But don't be scared to try something new.

A good starter for the western palate would be something like Chicken Tikka Masala with Naan bread or whatever flatbread the restuarant serves. The chicken is cooked indian barbeque style (tandoori) and then the sauce is added. You can ask the restuarant to keep the sauce separate from the meat, so when you try it, you can add as much or as little as you like.




posted on Nov, 1 2007 @ 04:10 PM
link   
reply to post by zysin5
 


oooh thanks for the recipes for the sauces. Curry can get boring and it's nice to mix things up a bit and sauces and condiments are the easiest way to do it. Definitely going to try some. Maybe I'll take pics as I do and post them.

This weekend I'll make Chicken Chowmein (Guyanese Style) and post the recipe and pics



posted on Nov, 1 2007 @ 04:17 PM
link   
Hi, me again... :shk:

When I say I don't know how to eat it, I really mean I don't know how to eat it. Do you tear apart the bread and sop up the sauce? Do you roll up the meats/sauces in the bread like a tortilla? Serve the stuff over rice and eat the bread plain? Butter the bread??? See what I mean? Told ya I was ignorant. I've been afraid to step foot in another Indian restaurant just because I don't know what to do with the food!



posted on Nov, 1 2007 @ 04:21 PM
link   
reply to post by closettrekkie
 

There's no wrong or right way to eat the food, as long as it can make into your mouth, you're good.

But.... tear the flatbread, use it to pick up pieces of meat and curries, sop up the sauce. You can also eat the curries over the rice and eat the bread plain. You can butter if you like too, my granny does that and she eats it plain. Use your fingers, use a fork, use a spoon, it doesn't matter, trust me no one is going to judge you for eating it any way you choose.





[edit on 11-1-2007 by worldwatcher]



posted on Nov, 1 2007 @ 04:31 PM
link   
I'm knida new to this forum, but cooking is something I'm clueless at! You have a loyal read here. And yes the pictures help, becuase I need the visual to understand what you are talking about.

If cooking is something you are really into and you enjoy adding to this thread than that is great because I need to learn more cooking from a frying pan!




posted on Nov, 1 2007 @ 05:30 PM
link   
reply to post by MrMysticism
 


I'm glad the visuals help, I know they helped me when I first started to cook. I'll be glad to help provide the visuals if you have a particular dish you would like to try. I assume you know how to fry an egg, cook rice, boil a potato, the basics..



posted on Nov, 1 2007 @ 05:46 PM
link   
Yep! That's about it though! I have learned that cooking with a flame is better than a burner (I'm sure you have the experience to where it dosen't matter) and the pan you use make a big difference.

As far as knowing what to ask for for your next recipe? Gongggggg! Wrong answer, I have no clue.

Tell you the truth I'm not sure if I like the Indian cooking, because I haven't tried it much. Where I live, there are tons of Indian beauties and I'd love to show my sauve experience in the Indian cooking area!

Anything that's not tons of items in the recipe and pretty much cooked on a frying pan. I like using this new pan I bought recently!

I'm forty and spent the last 20 years eating fast food when my lady friends didn't cook! I need to stop that before I clog an artery!

Thanks

Edit Added:

I'm gonna try out the first one tonight. It looks real good! They all look good!


[edit on 1-11-2007 by MrMysticism]



posted on Nov, 1 2007 @ 06:25 PM
link   
the canned salmon, the pumpkin, cabbage and chicken...those are basic things you can do in your pan. I have my favorite pan, pot, baking dish too, sometimes I think they deserve as much credit as the stuff going into them.

My recipes aren't truly Indian as from in India. My recipes are Indian with a Caribbean flavor, there's a difference. I also cook regular american dishes like baked chicken, lasagna, pastas too, they just sometimes have a little extra spice to them.

[edit on 11-1-2007 by worldwatcher]



posted on Nov, 1 2007 @ 06:29 PM
link   
Love spicey foods! Yummmmm!



posted on Nov, 2 2007 @ 08:13 PM
link   
Great thread!

I don't get a whole lot of variety as far as cooking goes - I live in a small house and my kitchen is the size of a shoebox, both in counter space and room in the cupboard. Whatever I cook has to be very simple just because I don't have the room to keep a big meal straight.

Occasionally, though, I'll go to my parents' house and use their HUGE kitchen. When I do that my boyfriend and I like to experiment - we made meat pasties once that turned out great (but a little dry), and I just learned how to make a killer potato soup (my Irish roots showing through I guess).

I'm very excited about trying your recipe for Roti. I have to ask... does it taste like pita? Or does it have a more unique flavor?



posted on Nov, 2 2007 @ 09:51 PM
link   
Sounds just like poor 'ol me! I live in a studio which has a kitchenette that's pretty much a 5 foot wall with mini fridge, stove and sink. I just bought a chopping block last night and made the first meal. Pretty good. I think I could do better the next time. My fridge is small so I try to buy what I need to cook at the time.

For once in my life I don't mind spending more time cooking than eating!



posted on Nov, 4 2007 @ 12:30 PM
link   
reply to post by worldwatcher
 


I'm the same way with the add some of this and some of that WW. Friends ask how much and it's umm... about a tsp no wait maybe less. I just add what I like, as much as I like.

Ok now a question. Do you have a couple of really good curry recipes? I don't need amounts, just ingredients. List them in the most to least if ya want. I ask because my restaurant is adding a "curries of the world" section due to customer fed back from a few specials we have tried. You say you live in the Caribbean? Maybe through me a West Indies Curry too? I have access to most Indian spices so finding them isn't a problem.

I am going to try that curried chicken recipe you posted tomorrow at work, it sounds fantastic.




posted on Nov, 5 2007 @ 02:14 PM
link   
reply to post by Zyanith
 


I think it's different from Pita bread. Roti is more flakely, it has layers and the texture is different from mediterranean/mid east pita bread.



posted on Nov, 5 2007 @ 02:17 PM
link   
reply to post by GAOTU789
 


well I have a couple variations of the same basic curry recipe that I used in the chicken curry recipe. Like for example when I cook fish curry, I might throw in slices of green mango. Or add carrots to the chicken curry. Or combine ingredients like potatoes and chick peas. What kinds of curry are you looking for?



posted on Nov, 5 2007 @ 05:34 PM
link   

Originally posted by worldwatcher
did this since last week but couldn't find the time to post the recipe till now.

This recipe is for chicken curry, but you can curry just about any meat, vegetable or seafood, use the same basic recipe just substitute whatever for the chicken...



I love you for posting this recipe. I have tried a bunch of reciped on the inetrnet and they are all pretty so-so.

This thread RULES! Thanks for aiding in filling my stomach with stuff that I really like



posted on Nov, 5 2007 @ 09:50 PM
link   
looks pretty good.

A small variation wich is really good. Render some bacon and then carmelize your cabbage in that for a few hours.....mmmm mmmm mmmm.



posted on Nov, 5 2007 @ 10:05 PM
link   
reply to post by worldwatcher
 


I don't know WorldWatcher. I am just looking for something a little different than what you find in a cook book. Something as little more original. Surprise me.

I tried an Sri Lankan beef curry today for the new menu. Needs some tweaking but I'll post the final version when I am finished working on it.



posted on Nov, 5 2007 @ 10:23 PM
link   
This thread is a jewel in the lotus! I will be trying several of your recipes and will report back ok? Also do you know how to make Polick paneer(sp)?
My Mom used to make wonderful curried and Indian dishes. I just did not pay close enough attention. Oh and she also used to make deviled eggs with curry, yumm...



posted on Nov, 6 2007 @ 05:46 AM
link   
Hey there worldwatcher - not only do you write great stories but you cook some serioulsy good food. Look, i love food ok, and i am not afraid to admit. However, I have a question - is there a substitute for Goya Sazon? What is the mix of spices?

|I love cooking and i have had many curries and regardless of the hundreds of spices i have i just can't get that deep red hot curry i have had from time to time.

I LOVE Indian cuisine - it's the bomb - apart from Lebanese cuisine hehehe... i recon they are on par!! YEAH - keep the recipes comming.

AH and another thing - i LOVE biryani ooooooooowwweeeeeeeeeee...
just a hint hey!



posted on Nov, 6 2007 @ 02:27 PM
link   
thanks for the interest you guys

I've been working on some dishes for you, and will post pics soon, but you have to understand with the husband not home to enjoy my cooking and my only customers are fussy little boys I'm not getting to cook the dishes I want to cook into our weekly menu. The boys like more americanized meals..... cutlets, spaghetti..

GAO.. I'm thinking fish curry or egg curry.. you have a preference for which main ingredient?

Antar...I don't cook paneer, no one in my household cares for it. We're pretty set in ways when it comes to the palate.

Shearder.....Sazon Goya... let's see onion powder, garlic powder, coriander, annato, coloring. There's different types of Sazon Goya, some give more color to food than others, some have cumin, cilantro.. etc.

If you can't find Sazon Goya, you can substitute any all purpose seasoning, like Mrs. Dash of whatever your grocery store stocks.

oh and mailman your variation sounds delicious, but I don't cook with bacon.






top topics



 
11
<< 1  2    4  5 >>

log in

join