Favorite Indian recipes and tips?
My husband recently discovered a real fondness for Indian food (he previously "didn't like" it but then our friend's mom made us a home-cooked Indian meal and we had a great dinner at an authentic Indian restaurant where we tried a whole bunch of things and now he's totally sold). We like to learn a few authentic dishes from cuisines we like and I'd like to encourage my husband's expanding pallet. I've never really made Indian food and I don't know much beyond the basics I'd see at a restaurant so I'd love some favorite recipes, sites, tips, etc. We are omnivores and my husband favors meat. Thanks! PS -- I know a culture/cuisine is so much more than a few dishes and that India is a vast country with widely varying cuisines and that's why I'd be interested in people's favorite dishes from different regions, styles, etc.
Yes to Vij's, anything he and his wife make in their Vancouver restaurant and books.
In addition to books already mentioned, see
Madhur Jaffrey, actress and cookbook writer, anything but her latest (2010) At Home with Madhur Jaffrey gives versions of Indian food that deliver big taste results but/and are easy to make at home.
Julie Sahni, teacher and writer, any of her books.
Meera Sodha, Made in India (recipes from Indian family kitchen), 2015 and feature in food52 cookbook club.
See any cookbook by her you can get your hands on.
Also, the latest book gives easier-to-make versions.
Check the great mutton biryani recipe and a lot more from the link below-: https://livingfoodz.com/recipes/Mutton-Biryani-597
If you live where you can shop in Indian stores, you're in luck, but in my small New England town, at least a 2 hour drive from good Indian shopping, I can find some surprising ingredients in the "International" section of the supermarket. A nearby coop even had fresh turmeric!
Here's a blog I like: http://www.quickindiancooking.com/ -- from an Indian woman in London.
Hope you enjoy the results.
At the Indian store you'll find a "Dubba Marsala". Look for ones with metal lid to keep out light.
It's a spice box with metal bowls. You go around the outside, choosing your spices and place that in the empty central dish. In Winter, I tend to go for less heat than in the summer and more cinnamon, mustard seed and ginger flavor to a mix. http://www.amazon.com/Stainless-Masala-Deluxe-Traditional-SimplyBeautiful/dp/B000T3E96O
Indian food does NOT to have be searingly hot.
Avoid recipes that simply call for "Curry Powder", go for ones that break down the types into the spice components. Don't be afraid to use more or less spice than a recipe calls for like hot pepper etc.
But here's a quick and easy suggestion.
Go to an Indian store and get Patak's Tandoori paste, some forzen naan bread.
Mix a couple of table spoons of that with yogurt until you get a brick red color. (more of less to taste).
Remove the skin from bone in chicken thighs and let those soak an hour or so. Bake at 475 for 25-30 mins.
Brush the bread with clarified butter (make your own or buy 'ghee' at the Indian store) and broil or grill until crispy.
And thanks also for your great recipes!
I also am a big fan of Suvir Saran's Indian Home Cooking. Simple recipes that really don't require previous experience.
I have also had great success with My Indian Kitchen by Hari Nayak.
Books are definitely a great route to take to learn about cooking. Good luck
Vij's Family Chicken Curry
- I usually use coconut milk, not sour cream
- this is simple and always a hit
Vij's Dal in Coconut Curry