wmartin@brl-tgr.ARPA (Will Martin ) (01/30/85)
Glad to see the new net.nlang.india created. As a non-Indian who has loved evry variety of Indian food I've had the pleasure to try, I'd like to direct a request to Indian (or other South Asian) people now living in the US -- Have you developed any recipes, modifications to standard American dishes, or variations on your traditional foodstuffs that use "ordinary" American supermarket ingredients, as opposed to getting imported or speciality ingredients from import or exotic-food stores? It's fairly easy to find cookbooks with recipes for the "real" dishes, using the "correct" ingredients, which are available from special stores or by mail-order, but I'd love to see what you all have done with "ordinary" American foodstuffs to make dishes with an "Indian flavor" or to approach cooking in America from an Indian (or other South Asian) point of view. I realize most people doing this sort of thing do not develop "recipes"; they experiment in cooking by trying various combinations of ingredients and seasonings, and remember and build on their successes. If you don't have exact amounts or quantities in mind, don't let that discourage you from contributing your experiences; those of us who want to try this sort of thing can use our own experience to guide us in following your descriptions. Please post any such material to BOTH net.cooks and net.nlang.india. Net.cooks is where it will be archived and get the widest distribution, and seeing it in net.nlang.india might help a fellow countryman who is trying to eat like he remembered but save a few dollars by not buying expensive imported foodstuffs. Licking my lips in anticipation, Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
jcp@brl-tgr.ARPA (Joe Pistritto <jcp>) (01/30/85)
Several Indian families I know in the Baltimore area make Tandoori Turkey (really!) for Thanksgiving. You make it just like Tandoori Chicken, 'cept you start with a turkey. The turkey meat tends to fall apart a bit (which isn't really bad anyway), and it tastes really good. I was a bit surprised when I first had it. -JCP-
larry@cci-bdc.UUCP (Larry DeLuca) (02/01/85)
> > Several Indian families I know in the Baltimore area make > Tandoori Turkey (really!) for Thanksgiving. You make it just like > Tandoori Chicken, 'cept you start with a turkey. The turkey meat > tends to fall apart a bit (which isn't really bad anyway), and > it tastes really good. I was a bit surprised when I first had it. > > -JCP- could you post the recipe to here or net.cooks? it sounds really good... larry... (or if you don't think there's enough interest, just mail it to me...) -- uucp: ..mit-eddie!cybvax0!cci-bdc!larry arpa: henrik@mit-mc.ARPA This mind intentionally left blank.
raghu@ut-sally.UUCP (Raghunath Ramakrishnan) (02/04/85)
> Glad to see the new net.nlang.india created. As a non-Indian who has > loved evry variety of Indian food I've had the pleasure to try, I'd > like to direct a request to Indian (or other South Asian) people > now living in the US -- Have you developed any recipes, modifications > to standard American dishes, or variations on your traditional foodstuffs > that use "ordinary" American supermarket ingredients, as opposed to > getting imported or speciality ingredients from import or exotic-food > stores? It's fairly easy to find cookbooks with recipes for the > "real" dishes, using the "correct" ingredients, which are available from > special stores or by mail-order, but I'd love to see what you all have > done with "ordinary" American foodstuffs to make dishes with an "Indian > flavor" or to approach cooking in America from an Indian (or other South > Asian) point of view. > > I realize most people doing this sort of thing do not develop "recipes"; > they experiment in cooking by trying various combinations of ingredients > and seasonings, and remember and build on their successes. If you don't > have exact amounts or quantities in mind, don't let that discourage > you from contributing your experiences; those of us who want to try this > sort of thing can use our own experience to guide us in following your > descriptions. > > Please post any such material to BOTH net.cooks and net.nlang.india. > Net.cooks is where it will be archived and get the widest distribution, > and seeing it in net.nlang.india might help a fellow countryman who is > trying to eat like he remembered but save a few dollars by not buying > expensive imported foodstuffs. > > Licking my lips in anticipation, > Will Martin > > USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA this recipe may sound too simple to be exotic, but simplicity, to coin a modest phrase, is the hallmark of genius (if not cordon-bleu chefs!). the basic idea is to lightly fry garbanzos with ketchup (that's right) and picante sauce. it's easiest to use canned garbanzos, but the purist should settle for nothing less than fresh soaked garbanzos. the relative quantities of the ingredients are left to divine inspiration, but a safe bet should be roughly 3-4 tablespoons each of picante sauce (hot!) and ketchup to a can of garbanzo. just eyeball it, and if it seems ok, it's ok. if you like this, a host of picante-ketchup based visions gleam on the horizon - peas, potatoes and onions lend themselves to this delightful seasoning. bon appetit, and don't blame the ulcers on me. *** REPLACE THIS LINE WITH YOUR MESSAGE ***
chu@lasspvax.UUCP (Clare Chu) (02/06/85)
In article <> larry@cci-bdc.UUCP (Larry DeLuca) writes: >> >> Several Indian families I know in the Baltimore area make >> Tandoori Turkey (really!) for Thanksgiving. You make it just like >> Tandoori Chicken, 'cept you start with a turkey. The turkey meat >> tends to fall apart a bit (which isn't really bad anyway), and >> it tastes really good. I was a bit surprised when I first had it. >> >> -JCP- > >could you post the recipe to here or net.cooks? it sounds really good... > > larry... > >(or if you don't think there's enough interest, just mail it to me...) ME TOO...please clare...
u-reddy@utah-cs.UUCP (Uday U-reddy) (02/06/85)
No recipes here. Just some tips. Most of the spices needed in Indian cooking are available in regular grocery stores except that they may be a little more expensive than in Indian stores or speciality stores. However, I think the more important problem for Americans wanting to try Indian cooking is that they have to invest too much in spices for only occasional use. I would then advise you to disregard the conservative Indian cook books (such as Madhur Jaffrey) and use general purpose spice mixes such as Curry Powder, Garam Masala, or Sambar Powder. The first two at least can be added to almost anything. You can go by your own experimentation and taste. Saute'd ground beef with Garam Masala and "seasoning saute" (defined below) is a pleasure and really simple to make. I disagree with the popular notion that "Indian" cooking consists of a few speciality dishes like Tandoori, Biryani, Kofta and so on. Anything you cook, when added the Indian mix of spices, becomes an Indian dish. A regular Indian household does not eat Tandoori, Biryani or Kofta everyday. Seasoning saute (of South Indian flavour) is made with the following ingredients, saute'd in any oil in that order. You can drop everything but mustard seed, cumin seed and onions, if you please. Quantities for two people: mustard seed (1/4 - 1/2 teaspoon) cumin seed (1/4 - 1/2 teaspoon) ginger root (1/4 inch thick) cut in very small pieces garlic (couple of cloves cut in very small pieces) green chillies (one or two) Onion (1 cut in 2mm X 2mm pieces, or halved rings) Bell Pepper (1) You can add this seasoning to any dish (for instance, boiled vegetables) to make it a south Indian dish (curry). Try adding curry powder, turmeric, coriander powder, cumin powder (if you have them) and experiment. Generally 1/4 - 1/2 teaspoon of any of these in food for two people serves fine. A couple of tomatoes also add to the taste. With this approach to Indian cooking, you can make some of the Western dishes taste Indian. Sphagetti Sauce (with any vegatables and/or ground beef), and Cassarole made Indian are a delight and we cook them regularly. Uday Reddy (u-reddy@utah-20.arpa, harpo!utah-cs!u-reddy)
arora@sunybcs.UUCP (Kulbir S. Arora) (02/07/85)
> like to direct a request to Indian (or other South Asian) people > now living in the US -- Have you developed any recipes, modifications > to standard American dishes, or variations on your traditional foodstuffs > that use "ordinary" American supermarket ingredients, as opposed to > getting imported or speciality ingredients from import or exotic-food > stores? It's fairly easy to find cookbooks with recipes for the > "real" dishes, using the "correct" ingredients, which are available from > special stores or by mail-order, but I'd love to see what you all have > done with "ordinary" American foodstuffs to make dishes with an "Indian > flavor" or to approach cooking in America from an Indian (or other South > Asian) point of view. There's a good book by Madhur Jaffrey called "Indian Cooking" (I got it from Quality Paperback Book Club) especially written for a western audience. It gives good substitution hints for expensive exotic ingredients. Also, most of the recipes have been tailored to use ingredients easily available in supermarkets. I think this book will provide a lot of what you were looking for. Enjoy !