My brother came to visit on his way back from Nepal to the Unites States. Craving a change from Dal Baat (lentils and rice), the “only contribution Nepal has made to the culinary world,” as David would say, we decided to take Indian cooking lessons in hopes of learning a few of the secrets Indian women seem to inherent in their mother’s womb.
We came to quickly realize that Indian cooking was going to be very difficult to learn. When you ask an Indian woman what spices she uses, she says “some of this and some of that.” When you ask her how much of a certain spice to use, she says “a pinch full” or “a lot.” The problem here is that if my “pinch” of cayenne pepper is too big, the dish is inedibly hot. Or, if I don’t put in enough of curry powder into Saag Paneer, then is it still Saag Paneer?
So while we are still clueless as to how Indians get their food to be so rich in so many different flavors, we did make a few edible dishes one afternoon that weren’t bad at all, if I do say so.
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- Tandoori Chicken- Once you coat your chicken in this easy sauce, you just throw it on the grill. My favorite dish!
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- Mixed Vegetable Pulao
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- Palak Panner-Famous in the States too, this is spinach and Indian paneer cheese
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- Chicken Tikka Butter Masala- Knowing little about Indian food when we moved over here, my husband and I live on this our first month here. Great for the taste, not for the figure.
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- Potato Curry- This is one of those dishes with an endless list of spices
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- Pooris-Fried hollow bread-Basically a wonderful vehicle for getting curries inside your mouth.
Wow, these look amazing. You’ll have to keep us updated on how the “trials” on your own go!