Indian Cooking

PasturesNew

I decided last week that I'd start making my own vegetable biryanis rather than getting a takeaway. I got confused in Tesco though as I found spices in 5 separate areas. So I had to withdraw from the buying process and will need to tackle this again soon.

I was also confused by garlic/chillies and the different ways they can be purchased and which was right/wrong and what I could use. So again, didn't buy anything as I was overwhelmed by things I didn't understand.

Choosing to cook a biryani myself will take about 4-5 weeks to get together the right ingredients. It's a long-winded process of going and looking several times at the ingredients, then coming away to think about it more/again. I can't buy the things until I am sure I've got the right items. But I'll get there.

In the meantime, I'll be watching your recipes to see if there are any straight forward ones that use only things I already have (e.g. no blenders, no grinders, no woks, no frozen stuff) and include only things I like/have bought.

I did buy some garlic once. Used one clove. Next time I went to use the next one (a year later) the whole thing had completely dried out. So at that point I decided I'd not bother with garlic again ever. But I need to investigate garlic types/shelf lives if I'm going to do indians.

Good luck Pobby.

PasturesNew

jennyjelly wrote: »

In our local Asda they do a ready packed Indian feast for 4 for a tenner. It consists of 4 different chicken curries ranging from mild to hot, 4 portions of yellow rice, 4 plain naans and 4 onion bhajis. If you buy the same off the curry bar its about £15, but these are delivered to Asda already made up and therefore are cheaper. When I dish them out at home they make 6 plates, two of which go in the freezer and then when we've done that twice I just buy 4 extra naans and in effect we have a free meal.

I'm not claiming they are as good or as wholesome as they HM ones on this thread, which I have printed out and will be trying over the weekend, but they are great for a quick, tasty and cheap meal. I often pick one up on my way home from work if I can't be bothered to cook.

Pobby, can't wait for the korma recipe. Heading to Morrisons tomorrow for all my spices.

When I see the price of individual curry dishes in supermarkets I always think that if you buy fresh from a local indian takeaway you'll get far more volume for your money AND it will taste much better.

I have a biryani at £4.45 and it's WAY too much for one person.

Buying for 4 though is probably significantly cheaper in a supermarket than buying for one though.

wayne

just posting so i can find this again easily.love indian food.am doing a chicken and sweet potato curry for tea tonight.any chance you can do a recipe that i can do in slow cooker pobby?for when we both working on days?:D

Pobby

PN, don`t forget, favour any Asian shop for getting your spices, get them in powder form.. You don`t need a wok, you nac use a frying pan or if you want a heavy saucepan.Garlic, yes it does dry out. I think Morrisons do it in a jar at 99p. I use that when feeling lazy (like most of the time).

Most important EXPERIMENT and IMPROVISE. Once you have the basics, like the first curry we made here it is unlikely that you will always produce something inedible. I have made dishes that are better than others but providing you follow the basics it is likely all will be OK.

My korma recipe I will post either later or tomorrow. Depends whether I go to the pub or not. Lol !!!!

Pobby

Well before we get onto the korma it crossed my mind that we all need some very good rice. Now the rice cooker is my wife who has a great method which, courtesy of Mrs. Pobby I will tell you right now.

This is for two people and the type of rice we use for Indian cooking is basmati.

Take half a cup of rice and put in a sieve.Rinse thoroughly with cold water. Put in saucepan and use one cup of water and bring to the boil, turn down to very low and let the rice simmer for 10 minutes with the lid on. You may add a pinch of salt if required. Turn off heat and leave for 10 minutes and serve. We like to stir in some shredded corriander leaves.

10past6

PasturesNew wrote: »

I needto investigate garlic types/shelf lives if I'm going to do indians.

I buy frozen rock garlic from Morrison's, around 49p a bag.

If you have an asian shop close by, ask them what ingredients they use for various dishes, I found my local indian shop was very helpful.

BARGAINHUNTER!

You can buy a jar of lazy garlic and lazy ginger in supermarkets. Its great to have in the cupboard as a standby. I have also seen big jars of pickled garlic in a large Tesco near Reading. It was in the ethnic food section so im not sure if it is a traditional ethnic food? It was a large jar, and I didn't pay too much notice to the price (maybe a couple of pounds) but I remember remarking to my boyfriend that it looked like a good idea, as it would mean you always had some fresh garlic to either slice or chop finely. I think next time I am there I will pick a jar up.

Has anyone made their own chapatis? They are really easy to make and you can freeze them for future use. I have started to buy a chicken for roast on a Sunday, and then using the left overs to make a curry for the freezer. Yum!!

BARGAINHUNTER!

lil_me wrote: »

I really enjoy making Indian style food, for 'like the takeaway without the tummy ache' recipes I use a book called 'The Curry Secret' cheap recipe book and the food is lovely!

I have that book but haven't got round to making anything out of it yet. Im going to put aside aquiet day to make a big pot of the basic sauce and then make a load of currys from that for the freezer.

MrsE_2

This is great:D

I've made a few currys from recieps & they are FAR FAR better than those awful jars of curry:eek:

Always room for improvement, I will watch this with interest.

Perhaps Pobby should be nominated for post of the month, I think its more than worthy:D

I cook my currys in a wok/stirfry pan.

Actually I cook my Asian & Italian & Indian in a wok/stirfry pan, its perfect.

Need a new one, its the really big Tefal one. I get a new one every couple of years, I'm on the lookout.

Baileys_Babe

BARGAINHUNTER! wrote: »

I have also seen big jars of pickled garlic It was in the ethnic food section so im not sure if it is a traditional ethnic food?

I used to use pickled garlic when I cooked Thai food.