A quick food recommendation

[Rob&Dawn 1]

ooh this is great.

I love spicy food and although have managed to re-create a few spicy dishes i would still love some help...

Any idea on how to recreate a Chicken Dhansak or madras (or equivalent taste), Rob is more than happy to try anything and thankfully loves spicy food.

[Big Papa Zone 93]

We are Pakistani...but of course very familiar with Indian cuisine

Of course you are - because the vast majority of "Indian" restaurants on the High St are actually Pakistani/Bangladeshi owned .

[blue123 0]

hey Marm dont suppose you have a good recipe for Bhuna??

I guess it is called "bhuna" in Hindi...that is why I had to look it up to make sure it is what I thought it was...in Pakistan it depends on whether it is made with chicken or goat/lamb, and we appropriately call it bhuna huwa chicken or bhuna huwa gosht...

But you need to specify, StinkyMonkey:

Do you mean the one with lamb/goat or chicken?

We Pakistanis tend to cook it a bit spicier than the Indian variety, but I would be excited to share recipes if you would like!

ETA: There is a vegetarian variety too (made with assorted veggies)...post which one you are interested in!

oh yessss!!! Chicken Bhuna my favourite we don't have any Indian food where I live and i miss it.

[Stinky Monkey 1]

hey Marm dont suppose you have a good recipe for Bhuna??

I guess it is called "bhuna" in Hindi...that is why I had to look it up to make sure it is what I thought it was...in Pakistan it depends on whether it is made with chicken or goat/lamb, and we appropriately call it bhuna huwa chicken or bhuna huwa gosht...

But you need to specify, StinkyMonkey:

Do you mean the one with lamb/goat or chicken?

We Pakistanis tend to cook it a bit spicier than the Indian variety, but I would be excited to share recipes if you would like!

ETA: There is a vegetarian variety too (made with assorted veggies)...post which one you are interested in!

THANKS

veg one please

[mr and mrs 187]

havent made much progress.

found this awful photo, but thats what it looks like:

pink pakora sauce

and this recipe:

SIMPLE PAKORA DIPPNG SAUCE

250 ml good tomato ketchup

250 ml water

1 tsp salt

1 tsp sugar

1 tsp mint sauce

1 T lemon juice

Mix sauce ingredients well and serve in a small bowl. Easy!

im sure there is more 'authentic' recipe that doesnt involve ketchup.

[MARM 7]

im sure there is more 'authentic' recipe that doesnt involve ketchup.

Oh wow... that is what you meant! Actually that really is made with tomato ketchup to be honest...a substitute for that is tomato paste.

We Pakistanis dont' make this one...but I see what you mean now. It is usually served at chat houses or snack places, not at fancy restaurants...so rightfully at the takeaway you mentioned.

I have never made it so I guess you are going to have to rely on the recipe!

[mr and mrs 187]

im sure there is more 'authentic' recipe that doesnt involve ketchup.

Oh wow... that is what you meant! Actually that really is made with tomato ketchup to be honest...a substitute for that is tomato paste.

We Pakistanis dont' make this one...but I see what you mean now. It is usually served at chat houses or snack places, not at fancy restaurants...so rightfully at the takeaway you mentioned.

I have never made it so I guess you are going to have to rely on the recipe!

mystery (sorta) solved! no, its not fancy, but jamie likes it

i make my spiced onions with ketchup. quick and easy. : ) i probably eat too much ketchup in general, and i definitely eat too much hot sauce!

[MARM 7]

oh yessss!!! Chicken Bhuna my favourite we don't have any Indian food where I live and i miss it.

Hey blue123, try this recipe: Bhuna Chicken

The only difference that I do is: add more chili powder and also, I buy Shan Masala Varieties to add more delicious flavor.

[MARM 7]

ooh this is great.

I love spicy food and although have managed to re-create a few spicy dishes i would still love some help...

Any idea on how to recreate a Chicken Dhansak or madras (or equivalent taste), Rob is more than happy to try anything and thankfully loves spicy food.

I have never cooked Chicken Dhansak myself (it is actually a dish that originates in a small part of India) but I found this recipe online. It looks like the real thing judging from the ingredients and cooking method, not like the "Versions" of the dishes. Here it is: Chicken Dhansak

Hope this helps!

[MARM 7]

THANKS

veg one please

The Indian version of he veggie bhuna is called: Bhuna Khichuri Again, this dish is not made in Pakistan, we make a different type of similar dish called: Stew (yes it is the same name as in English). But we do not use lentils in this dish, whereas the Bhuna Khichuri requires lentils. I found an authentic recipe online:

Bhuna Khichuri

Ingredients:

45g moog daal (mung beans)

45g masoor daal (brown-skinned lentils), washed

90g rice, washed

4 medium potatoes, peeled and cut into large pieces

1/2 head cauliflower, separated into large florets

1 onion, finely chopped

1/2 tsp ground cumin

1 tsp freshly-grated ginger

1/2 tsp ground turmeric

1/2 tomato, chopped

2 green chillies, finely chopped

salt and sugar, to taste

Method:

Dry fry the mung beans in a hot pan or wok until lightly browned then add 1l water and bring to a boil. Take off the heat and stir-in the rice and lentils. Return to a boil then reduce to a simmer and cook, covered, for 30 minutes. Take off the heat and allow to steam for a further 20 minutes

Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Remove with a slotted spoon and set aside. Reduce the heat and gently fry the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic.

Return the pan with the rice and beans to the heat and stir-in the vegetables and spices. Return the mixture to a boil, reduce to a simmer then cover and cook for about 25 minutes, or until the vegetables are tender and the sauce is thick. Serve hot with pickles and flatbreads.

[Krikit 1,164]

Oh yay! An ethnic food thread! Marm, thanks for the tamarind sauce recipe. At the moment I have been managing by bringing all my spices and sauces and pastes from Canada whenever I visit. Dawn, if you can find any Patak's products in your area they make a lovely madras paste, and there's even a recipe on the back if you're not familiar with Indian cooking. Whole Foods and Fresh Markets have them..... or if you can find a desi grocer, they'll have them too.

[Big Papa Zone 93]

Something else I'd like to recommend - country style ribs. Basically, 'er indoors is a hillbilly, so we invariably eat hillbilly food (which, apart from vile ###### like biscuits & gravy and grits, is very good.) One of her specialities is country style ribs, which are not so much ribs, more like steaks!

According to her, they're "poor mans' ribs" but quite frankly, you can shove the "rich" alternative (babyback ribs) where the sun don't shine. I gotta a belly-full of country ribs in me, and dey da BOMB!!

Edit: 'er indoors has just told me to tell "y'all" (lol @ hillbilly speak ) that you MUST use Sweet Baby Ray's barbecue sauce, or it don't work. OK then

Edited April 12, 2009 by Damian P

[blue123 0]

oh yessss!!! Chicken Bhuna my favourite we don't have any Indian food where I live and i miss it.

Hey blue123, try this recipe: Bhuna Chicken

The only difference that I do is: add more chili powder and also, I buy Shan Masala Varieties to add more delicious flavor.

Thanks MARM

[Stinky Monkey 1]

THANKS

veg one please

The Indian version of he veggie bhuna is called: Bhuna Khichuri Again, this dish is not made in Pakistan, we make a different type of similar dish called: Stew (yes it is the same name as in English). But we do not use lentils in this dish, whereas the Bhuna Khichuri requires lentils. I found an authentic recipe online:

Bhuna Khichuri

Ingredients:

45g moog daal (mung beans)

45g masoor daal (brown-skinned lentils), washed

90g rice, washed

4 medium potatoes, peeled and cut into large pieces

1/2 head cauliflower, separated into large florets

1 onion, finely chopped

1/2 tsp ground cumin

1 tsp freshly-grated ginger

1/2 tsp ground turmeric

1/2 tomato, chopped

2 green chillies, finely chopped

salt and sugar, to taste

Method:

Dry fry the mung beans in a hot pan or wok until lightly browned then add 1l water and bring to a boil. Take off the heat and stir-in the rice and lentils. Return to a boil then reduce to a simmer and cook, covered, for 30 minutes. Take off the heat and allow to steam for a further 20 minutes

Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Remove with a slotted spoon and set aside. Reduce the heat and gently fry the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic.

Return the pan with the rice and beans to the heat and stir-in the vegetables and spices. Return the mixture to a boil, reduce to a simmer then cover and cook for about 25 minutes, or until the vegetables are tender and the sauce is thick. Serve hot with pickles and flatbreads.

thanks so much Marm you are a star

You could do a recipe book for all of us while waiting for your EAD I would buy one

[Rob&Dawn 1]

ooh this is great.

I love spicy food and although have managed to re-create a few spicy dishes i would still love some help...

Any idea on how to recreate a Chicken Dhansak or madras (or equivalent taste), Rob is more than happy to try anything and thankfully loves spicy food.

I have never cooked Chicken Dhansak myself (it is actually a dish that originates in a small part of India) but I found this recipe online. It looks like the real thing judging from the ingredients and cooking method, not like the "Versions" of the dishes. Here it is: Chicken Dhansak

Hope this helps!

Marm

Thanks for that, i will certainly give that a try this week.