More Indian food. I’ve been using a new book, ISBN 0-75259-603-9.
In it, they often suggest two to three chilis and we use one or two instead. They often suggest a teaspoon of crushed chili in addition to that, and we do without. I think when we actually visit India in November, we will loose a lot of weight. 😄
Yesterday we had filled Parata bread. It takes quite a while to make it, but it is delicious.
We had some Urid dal to go with it, basically Urid, salt, pepper, and some chili and garlic in butter on top of it. We didn’t like that too much.
Late at night we made a sort of salad with chick peas, potatoes, and some tamarind paste. Interesting, but next I think we will use the chick peas for hummus again.
Today we had some decent rice – finally I went to the Indian shop again and bought some good basmati rice. Bought a 5kg bag.
We ate zucchini and tomatoes with fenugreek seeds (and chili, of course) with that rice.
For dessert, I prepared some stuff that was about as rich as baklava – almonds, sugar, cream, cook and caramelize, then add crushed almonds and pistachios, let solidify, cut, let it cool.
#Cooking #India
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Ich denke, du musst unbedingt etwas kochen wenn wir im August bei Stefanie sind. Mir laeuft schon das Wasser im Mund zusammen, wenn ich das lese.
– Helmut Schroeder 2005-06-27 01:24 UTC
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Basmati eh? Us people from Kerala usually eat par boiled rice. 😄
– NoufalIbrahim 2005-06-27 08:57 UTC
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Heh, indeed, Basmati or nothing! 😄 For Risotto and the like I use the Italian rice variants Vialone or Arborio – the two are both “short”, if you know what I mean. The question is, what kind of rice do you eat in Kerala? “Par boiled” just denotes a method for sealing the surface, I think. There are tons of hits for "par boiled" from India, and a similar number of hits for "parboiled" from elsewhere. 😄
– Alex Schroeder 2005-06-27 23:00 UTC
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Well, Basmati is long and needle like right (as far are rice variants go). I’m not an expert on this but usually in restaurants when you want “kerala rice”, you ask for boiled rice. 😄
When you end up making it, it becomes more puffed up and round unlike basmati which looks long and slender.
Of course, this is not due to the “type” of rice. It’s because of a method of processing. I’ll show you some when you come down or parcel some to .ch. 😄
As for Basmati, I like it prepared in some ways (biriyani or with ghee comes to mind)... With pickles and dips... I think I should go back to kerala now... *sigh*
– NoufalIbrahim 2005-06-29 12:25 UTC