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I will choose Indian food in a heartbeat over Thai (particularly curries), but I am in the minority on this among people I usually eat with. I find it a lot easier to avoid fish, fish sauces, etc. when I eat Indian versus when I eat Thai.
I looked again at this recipe for biryani, and the only thing I don't have is the coriander leaves. Do I just use dried coriander, or do I specifically need something I'd find in an Indian market? Some of the other recipes on that site are more daunting. I don't have a pressure cooker or know what "dum" cooking is, etc.
I looked again at this recipe for biryani, and the only thing I don't have is the coriander leaves. Do I just use dried coriander, or do I specifically need something I'd find in an Indian market? Some of the other recipes on that site are more daunting. I don't have a pressure cooker or know what "dum" cooking is, etc.
Julia fresh Italian parsley is a good substitutions for cilantro so you have fresh green leaves...if I am ever out of fresh cilantro I roast cumin seeds and grind them instead.
My husband hates fresh cilantro, but I could smuggle in dried coriander flakes. You know, that recipe calls for 1/2 cup coriander leaves, so they must mean fresh. I sometimes use flat-leaf parsley for coriander. It depends on how fragrant it is. I was picturing trying to find dried dhania patta somewhere.
I was picturing trying to find dried dhania patta somewhere.
I know that you can get packets and jars of different chutneys...coconut is one...
but because of the freshness and the easiness...I would make my own...that's me!
4 flakes garlic ( depends on the size of the flake)
2 heaped tbsp Tamarind paste
4 green chillies
4 tsp sugar
1/4 cup water
I had NO idea there was sugar in it!!!
I'm out of tamarind paste. Yikes!
And if you ever make samosa dough or even naan or chipatis...a secret not found
in recipes...put some yogurt in the dough! Softest things ever!
(Also in pizza dough!)
Sorry for the silly question, but what kind of chilies are green chilies? To me, green chilies are the canned things you find over with the refried beans and taco sauce in the Mexican food aisle. I saw green chilies in some of the other recipes I was browsing, and surely they don't mean Ortega.
I know that you can get packets and jars of different chutneys...coconut is one...
but because of the freshness and the easiness...I would make my own...that's me!
4 flakes garlic ( depends on the size of the flake)
2 heaped tbsp Tamarind paste
4 green chillies
4 tsp sugar
1/4 cup water
I had NO idea there was sugar in it!!!
I'm out of tamarind paste. Yikes!
And if you ever make samosa dough or even naan or chipatis...a secret not found
in recipes...put some yogurt in the dough! Softest things ever!
(Also in pizza dough!)
When we make naan for keema naan we always add yogurt, When my mother in law was alive I always made for her Rogani roti/chapati with Durum flour,milk,butter,was softer for her to chew. Traditionally we make rotis/chapatis with Durum flour,water and a bit of olive oil.
Sorry for the silly question, but what kind of chilies are green chilies? To me, green chilies are the canned things you find over with the refried beans and taco sauce in the Mexican food aisle. I saw green chilies in some of the other recipes I was browsing, and surely they don't mean Ortega.
Oh, okay. I have seen those. There was once some slender green chili I was chopping, and despite washing my hands afterward I got some in my eye. Horrible pain! I'll be more careful this time.
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