Delicious things

Looks yum and filling..

as  someone who cooks for a living..i love to see people cooking real food , not a bunch of boxed crap..

Thanks bro - we can't afford to eat out much, so we had to learn to do it ourselves.

I wouldn't recommend eating this every day.  It's kind of rich, but man it's good!

If you're going to a Christmas party and are looking for a unique (to the U.S.) dessert, try making Nanaimo (na-nye-moe) bars.  Recipe is here.

I know some folks here have tried them.  SBR can probably vouch for them too.

As I was slaving away this morning with work, I get this from my buddy who lives in the Deerfield Valley:

PDF at Mt. Snow looking more than delicious IMHO:

 

yum!

https://thecozycook.com/crock-pot-mississippi-pot-roast/

Masala base sauce.  Smells like heaven.

I have been experimenting with Indian curries. Grinding my own spices etc..

wife hates the way it stinks up the house.

Same here - this one came out OK but I already have some revisions.

Luckily my wife loves this stuff.  I actually accuse here of "overspicing" on the reg.

This is my current Masala gravy - any thoughts (Jason?)

1-1/2 red onion (puree 1, chop 1/2)
1 yellow/red pepper (puree 1/2, chop 1/2)
2 tsp ginger paste
2 clove garlic (puree)
1 tsp tomato paste
1 tsp tumeric powder
1/2 tsp chili powder (can add more at end to adjust spicyness)
1 tsp garam masala
1 tsp coriander
1 tsp cumin
3/4 cup tomato puree
1 tsp Fenugreek leaves
1/2 cup cream
2 Tbsp butter
salt to taste

Process is pretty simple -
Chop onion and pepper and add galic and ginger to blender - puree.  Add a little oil to the pan and add puree.  Cook 10-15 min until soft.  Add spices (except Fenugreek and salt) and tomato paste.  Stir and cook 5 min.  Add 1/4 cup of water.  Add tomato puree.  Bring to a boil and simmer.  Add Fenugreek.  Simmer for 1/2 to 1 hour.  Add whole onion and pepper chunks and simmer until tender.  Remove from heat and add butter and cream.  Salt to taste.

Mrs. Cooper makes some killer saag paneer.  It's even better after having been frozen.

D.B. Cooper wrote

Mrs. Cooper makes some killer saag paneer.  It's even better after having been frozen.

Nice - I cannot eat spinach - well I can, but it makes me feel like crap.  I also do not eat palak paneer.

I do love a good Mattar paneer.

Two things on my list to figure out are a good Chana Masala and a good Dal Mahkani.

Worked this again tonight.  This came out really good...

1-1/2 red onion (puree 1, chop 1/2)
1 green pepper (puree 1/2, chop 1/2)
1 tsp ginger paste
2 clove garlic (puree)
1 tsp tomato paste
1 tsp tumeric powder
1/2 tsp chili powder (can add more at end to adjust spicyness)
1 tsp garam masala
1 tsp coriander
1 tsp cumin
3/4 cup tomato puree
1 tsp Fenugreek leaves
1/2 cup cream
2 Tbsp butter
salt to taste

Process is pretty simple -
Chop onion and pepper and add garlic and ginger to blender - puree.  Add a little oil to the pan on medium heat and add puree.  Cook 10-15 min until soft.  Add spices (except Fenugreek and salt) and tomato paste.  Stir and cook 5 min.  Add 1 cup of water.  Add tomato puree.  Bring to a boil and simmer.  Add Fenugreek.  Simmer for 1/2 to 1 hour.  Add whole onion and pepper chunks and simmer until tender.  Remove from heat and add butter and cream.  Salt to taste.

I added chiken "tikka" to this - marinade:

1 chicken breast cut into chunks
1 Tbsp lemon juice
1/2 tsp black pepper
1/2 tsp salt
1 tsp garam masala
1/4 cup 5% yogurt
1 tsp ginger
1 tsp garlic

Mix, marinate for at least an hour, cook in pan on medium high heat.  You can also cook on skewers in oven on broil.

In pan, I just brown each side, then set aside and add to the gravy when I add the whole veggies.  Simmer for about 15 min to cook through.

All this makes two pretty big servings.

The only other change I might do is using a white onion instead of red for a bit more sweetness.  You can also add some green chilis to the onion puree if you like extra spice.

Your house must smell like down town Mumbai

Looks good , I'm off next week..I will give it a try

It smells great!

My stomach kind of hurts today - I think I overdid it.  Indian is more of a once-a-week thing for me, I think...


That Tikka Masala above is the best I've ever had, restaurant or not.  I worked it out based on a number of versions I found on youtube and the rest of the internet.  None are exactly the same, and none are exactly like that one.  It's a highly personal recipe apparently.  Per that recipe it comes out mild/medium spicy.  I guess it depends on your garam masala though.  If you make your own, you can adjust that way, if you buy a pre-mix, it likely has a good amount of chili powder already in it.

I was actually thinking you could ditch the coriander and cumin in the recipe and double up on the garam masala, seen as how that has both those things in it already.  I still need to play with that and see how it works out.

The other thing I though about Jason was adding a carrot to vegetable base (onion and pepper puree).  The might give a little more sweetness and body.  Perhaps then use less cream and butter at the end.

Cunningstunts wrote

Worked this again tonight.  This came out really good...

1-1/2 red onion (puree 1, chop 1/2)
1 green pepper (puree 1/2, chop 1/2)
1 tsp ginger paste
2 clove garlic (puree)
1 tsp tomato paste
1 tsp tumeric powder
1/2 tsp chili powder (can add more at end to adjust spicyness)
1 tsp garam masala
1 tsp coriander
1 tsp cumin
3/4 cup tomato puree
1 tsp Fenugreek leaves
1/2 cup cream
2 Tbsp butter
salt to taste

Process is pretty simple -
Chop onion and pepper and add garlic and ginger to blender - puree.  Add a little oil to the pan on medium heat and add puree.  Cook 10-15 min until soft.  Add spices (except Fenugreek and salt) and tomato paste.  Stir and cook 5 min.  Add 1 cup of water.  Add tomato puree.  Bring to a boil and simmer.  Add Fenugreek.  Simmer for 1/2 to 1 hour.  Add whole onion and pepper chunks and simmer until tender.  Remove from heat and add butter and cream.  Salt to taste.

I added chiken "tikka" to this - marinade:

1 chicken breast cut into chunks
1 Tbsp lemon juice
1/2 tsp black pepper
1/2 tsp salt
1 tsp garam masala
1/4 cup 5% yogurt
1 tsp ginger
1 tsp garlic

Mix, marinate for at least an hour, cook in pan on medium high heat.  You can also cook on skewers in oven on broil.

In pan, I just brown each side, then set aside and add to the gravy when I add the whole veggies.  Simmer for about 15 min to cook through.

All this makes two pretty big servings.

The only other change I might do is using a white onion instead of red for a bit more sweetness.  You can also add some green chilis to the onion puree if you like extra spice.

Brown the chicken.



Veggie base - these become delicious flavor crystals in your final product.



Spices added.



Simmer sauce.



Final Product