Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make?
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posted by ninazer0
on Oct 25, 2012 -
25 answers
MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together.
What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben
on Feb 6, 2012 -
6 answers
I am planning to make dosa for the first time this weekend, with perhaps a foray into uttapam. I have appropriate ingredients (and access to an Indian grocery), but no special equipment. Help me make them the best they can be!
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posted by expialidocious
on Nov 7, 2011 -
9 answers
What are your favorite recipes from Yamuna Devi's
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking? [more inside]
posted by 6and12
on Sep 21, 2011 -
5 answers
I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do?
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posted by comfortinsound
on Nov 23, 2008 -
12 answers
To the Indian MeFites - and the non-indian chefs as well - what are your favorite family Indian recipes and what are some tricks in the preparation to give the food that authentic Indian taste. You know, rich, delicious, mouth-watering, and savoury to the point that eating becomes a spiritual experiece in itself.
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posted by ageispolis
on May 25, 2008 -
17 answers
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking?
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posted by janetplanet
on Oct 4, 2007 -
7 answers
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it!
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posted by Smegoid
on Apr 15, 2007 -
6 answers
How do you get that rich gravy like texture in Indian dishes?
Whenever I make Indian food at home like a Dal or Masala dish I can never get that rich creamy gravy-like quality I get in restaurants. I suspect its because I dont use dairy in my cooking but I dont think they do in Indian food either (aside from the obvious like paneer). I know they use Ghee which is clarified butter but could that be what it is? I thought ghee was more like clear and not very thick.
posted by postergeist
on Dec 21, 2006 -
28 answers
I need help cooking a dynamite Indian dinner for my girlfriend who has never had Indian food before. Of course, there is
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posted by shokod
on May 23, 2006 -
8 answers
My partner and I recently tried indian food for the first time at Bombay Sweets in Milwaukee (http://www.milwaukeefood.com/bombaysweets/). We liked the food so much we'd like to learn how to cook it ourselves, but we can't figure out what the food was called.
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posted by jennaba
on May 7, 2006 -
28 answers
Made some yummy paneer tonight to go with dinner. What do I do with the leftover whey? (Storage tips, please, also!)
posted by desuetude
on Jan 8, 2006 -
15 answers
