A good curry and a stiff drink

[violentblue]

is there any better way to spend a sunday afternoon than eating too much and drinking too much? (too much for me is anything more than a slight buzz)

I've always enjoyed a good curry, but the only way to get a decent curry around here is by take-away or out of a can.
anyone have have a recipie for a nice Indian Curry? I've got Thai Curry somewhat sorted, but I've always liked Indian Curry, but never found a recipie that I could make myself.

[pintoshine]

I can prepare a large variety of curries. I have mastered north vegetarian and south vegetarian along with a lot of Kashmiri, Gujarati and Punjab Cuisine.
What type of curry would you be interested in? Do you have a reasonably good Asian or Middle East grocery near you?
You are going to have to buy a lot of black mustard seed and ground cumin. These would be best sourced at an Indian spice store because of the bulk pricing. A good hot cayenne powder, paprika, ground coriander, whole green cardamom pods.

If you want to prepare Andhra Predesh(Hyderabad) style cuisine Curry Leaves are mandetory and they have to be green and fresh. You can't duplicate the flavor with anything and it really is the flavor of the south.

If you have access to youtube you can find excellent tutorials on there for making lots of curries. The fun is not the curries but all the other stuff such as paneer, dosas, idlis and vada.

I make pulkas like a grandmother from Gujarati. I am quite capable of turning out 100 in an hour.

[minime]

I make pulkas like a grandmother from Gujarati. I am quite capable of turning out 100 in an hour.

Showoff

[pintoshine]

When you eat as many pulkas with a meal as I do you have to get good at it or starve.
I didn't aquire this talent overnight of course. I've been practicing since the the mid eighties. My friends want me to make a movie and put it on youtube.
I just think it's fun.

[blanikdog]

Paneer is fabulous. We have muttar paneer or palak paneer regularly and so simple to prepare, as are most indian dishes. We buy whole cumin and grind it as we need it. We use garlic and cumin in everything except ice cream. My favourite is dahl cooked for eight hours in a slow cooker. Dahl needs a long, slow cooking, IMO. We use any pulses we have handy so it's always different, but also great tucker.

blanik

[pintoshine]

Since I suffer from gout, hereditary sort, I have issues with large quantities of meat. When I found Indian veg food in the 1980's it was sort of a savior for me. I too like the pulses and lintels. I have even adapted red kidney beans, black eyed peas and great white northern beans to Indian style food. At work, when we have a chili cook off or a chili style pot luck I always take a red kidney bean curry called rajma. I make it extra hot just to see the chili heads sweat a bit.
The garlic and ginger is what gets them.
The only dish I have trouble eating is Hyderabadi Biryani. The amount of cinnamon and cloves in this dish overwhelms me.
But it is all good and such a pleasant departure from fried chicken and smashed taters.

[violentblue]

we've got a good asian market local, but there isn't a large indian population in town so you really got to know what you're after to go shopping there.
I'll have to take a good look around.

[blanikdog]

Since I suffer from gout, hereditary sort, I have issues with large quantities of meat. When I found Indian veg food in the 1980's it was sort of a savior for me. I too like the pulses and lintels. I have even adapted red kidney beans, black eyed peas and great white northern beans to Indian style food. At work, when we have a chili cook off or a chili style pot luck I always take a red kidney bean curry called rajma. I make it extra hot just to see the chili heads sweat a bit.
The garlic and ginger is what gets them.
The only dish I have trouble eating is Hyderabadi Biryani. The amount of cinnamon and cloves in this dish overwhelms me.
But it is all good and such a pleasant departure from fried chicken and smashed taters.

Awwww pint, you're making me feel very hungry. I too find cloves overpowering so we just leave the buggers out.

blanik

[violentblue]

Ya, I'm goint to make a nice thai curry right now, making me hungry.

[violentblue]

got sidtracked making chinese. the hot peppers I used in my ginger beef were a lot hotter than I anticipated, everyone in the house is coughing from the fumes, and I'm the only one who can eat it because of the heat. but it did turn out nicely, will be making it again really soon, without as many hot peppers.