Indian Food
#31
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Joined: Apr 2011
Location: Ohio
Posts: 1,834
Re: Indian Food
Had the chicken korma yesterday, to me it tasted much better than using just currey power and adding your own tomatoes etc. My wife thought it was a bit too spicy and tasting of too much tomato and not enough coconut. So i will replace the water with coconut milk or cream next time I think. Maybe add some chopped onions in at the end.
Thank you for the recommendation though
Thank you for the recommendation though
But they're quite a lot spicier than the Pataks ones though, so probably not something your wife would enjoy. I'm at the other end of heat preference, but since I'm usually cooking for the family, I do things like stirring in a handful of chopped jalapeƱos after I've dished out the portions for the kids. I'm gradually working them up - my 10 yr old is up to Tikka Masala and will go to a Madras sort of heat level at a push; my 14 yr old manfully once ate the Vindaloo I made (but hasn't asked for it since...)
#32
Re: Indian Food
The Asian supermarket was a bit of an eye opener, almost wanted to buy this to put in our fridge for the wife to see for a laugh
http://i994.photobucket.com/albums/a...0/IMG_1318.jpg
Cold tongue was always part of the tea on Christmas Day when I was a kid. And very good it was, too!
#33
Some Where in the Desert
Joined: Jul 2006
Location: AZ
Posts: 247
Re: Indian Food
For eating out in Mesa have you tried Guru Palace or Indian Oven? Both are on Gilbert road near US 60.
Last edited by AZ_Alba; Aug 30th 2014 at 9:02 pm.
#34
Re: Indian Food
As mentioned earlier by steer pike you might try lee lees market at Dobson and Warner. Have not been for a while but they used stock a variety. Also used to have hienz beans.
For eating out in Mesa have you tried Guru Palace or Indian Oven? Both are on Gilbert road near US 60.
For eating out in Mesa have you tried Guru Palace or Indian Oven? Both are on Gilbert road near US 60.
#37
Re: Indian Food
The way it is served as a cold cut, it is simmered in seasoned water for quite a long time, then the tough other membrane is cut off, leaving just the lean meaty part, and it is coiled into a bowl and pressed. It is a long time since I had it, but it is basically like any other kind of ham-type cold meat.
#38
Account Closed
Joined: Nov 2012
Posts: 1,570
Re: Indian Food
Glad you liked it - it's not bad at all for a virtually instant curry. I also do Thai curries at home, using this range of pastes: Amazon.com : Mae Ploy Thai Panang Curry Paste - 14 oz jar : Curry Sauces : Grocery & Gourmet Food. They're really excellent for something that's dirt cheap, and can live in the fridge for over a year once opened! If I can't be bothered to go shopping, I can take a tin of chickpeas, one of coconut milk, and a packet of frozen stir fry veg, and produce a reasonable meal.
But they're quite a lot spicier than the Pataks ones though, so probably not something your wife would enjoy. I'm at the other end of heat preference, but since I'm usually cooking for the family, I do things like stirring in a handful of chopped jalapeƱos after I've dished out the portions for the kids. I'm gradually working them up - my 10 yr old is up to Tikka Masala and will go to a Madras sort of heat level at a push; my 14 yr old manfully once ate the Vindaloo I made (but hasn't asked for it since...)
But they're quite a lot spicier than the Pataks ones though, so probably not something your wife would enjoy. I'm at the other end of heat preference, but since I'm usually cooking for the family, I do things like stirring in a handful of chopped jalapeƱos after I've dished out the portions for the kids. I'm gradually working them up - my 10 yr old is up to Tikka Masala and will go to a Madras sort of heat level at a push; my 14 yr old manfully once ate the Vindaloo I made (but hasn't asked for it since...)
My kids are really good for eating veg and stuff but not good with anything spicy. Mild salsa sauce is the best they can do unfortunately.
Do you freeze any of the curry you mentioned? if so how are they when reheated?
Last edited by Uncle_Bob; Aug 30th 2014 at 10:11 pm.
#39
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Joined: Apr 2011
Location: Ohio
Posts: 1,834
Re: Indian Food
If I was adding cream or yog, I'd take out the 'to be frozen' portion first before adding that at the end of the cooking time. I have frozen soups with cream in before, when being absent-minded and adding it to the entire pot, but it's a little better if I don't.
The other thing I do is turn the leftover curry into soup: there always seems to be a couple of cups' worth in the bottom of the pan that's mostly liquid and some random lumps, so I pop in the stick blender, then have Thai Chicken and Coconut soup for lunch the next day.
Hope you enjoy the Thai pastes - I add around half a teaspoon per person, having experimented and found that 2 teaspoons of paste/ tin of coconut milk is a good ratio for a medium spiciness that all the family will eat. I'd probably double that amount for spice-loving adults.
Last edited by kodokan; Aug 30th 2014 at 10:22 pm.
#40
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Joined: Feb 2010
Location: Temecula, CA
Posts: 4,759
Re: Indian Food
Thai seems to be one of the few cuisines not altered for local tastes around the world. I even took a cooking course in Thailand once, albeit rather short.
#41
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Joined: Apr 2011
Location: Ohio
Posts: 1,834
Re: Indian Food
That's news to me! For years I've been using the Thai curry pastes like the one you posted earlier and have done anything from meals from two to buffets for 30 with it, scaling accordingly. And leftovers get frozen all the time, again portions of 1 to maybe 4-5 at a time, and after reheating in even the most unorthodox way (microwave) they're fine.
Note about light/ lite coconut milk, for those who aren't used to buying it - don't bother. It's just the regular stuff watered down (and possibly with flour or something similar added to whiten and thicken it back up). Just get the normal stuff, and cut it half-and-half with water - it'll go twice as far, or have the same calorific effect for half the money.
#42
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Joined: Feb 2010
Location: Temecula, CA
Posts: 4,759
Re: Indian Food
Note about light/ lite coconut milk, for those who aren't used to buying it - don't bother. It's just the regular stuff watered down (and possibly with flour or something similar added to whiten and thicken it back up). Just get the normal stuff, and cut it half-and-half with water - it'll go twice as far, or have the same calorific effect for half the money.
#44
Forum Regular
Thread Starter
Joined: Mar 2013
Posts: 76
Re: Indian Food
Dhaba in Curry/Murray Hill is pretty good and offers English style curries. They were pretty good and hot as you need! Dhaba - Indian Restaurant NYC / Best New York City Cuisine - Top rated - Best food in town
Just around the corner from that is Pippali which offers modern Indian Pippali
If you want to make you own curry - Kalustyan's has every spice and pickle you need - NEW Welcome to a Landmark for Fine Specialty Foods!
Just around the corner from that is Pippali which offers modern Indian Pippali
If you want to make you own curry - Kalustyan's has every spice and pickle you need - NEW Welcome to a Landmark for Fine Specialty Foods!