Interesting...
I like the minimal ingredient approach. I've never tried oregano in an Indian recipe but it's worth a go.
Post-pub nosh neckfiller: Sizzling sag aloo
We're disappointed to report that despite our attempts last week to raise the tone of our post-pub neckfiller nosh recipes by the classy use of a soupçon of français, we have not yet attracted a sponsor willing to back our efforts to push the culinary envelope. No matter, because the latest offering for your wobbly dining …
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Sunday 1st February 2015 11:45 GMT Elmer Phud
Re: Aloo is "classic" Indian food? Really?
"When exactly did spuds get to India?"
How about 'any old root veg/tuber sort of thing like wot is handy locally?'
It's not as if yer local Indian/Chinese/Thia/Korean etc etc. place isn't also using local-ish products to substitute for the 'real' item.
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Sunday 1st February 2015 12:46 GMT grumpyoldeyore
Re: Aloo is "classic" Indian food? Really?
"When exactly did spuds get to India?" AFAIK the 17th century, taken there by the Portugese (in Goa) and or the Brits. Certainly my brother-in-law's mother used them in curries when she was there in the civil service before independence. Flames, because she used to make some good hot ones.
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Sunday 1st February 2015 20:06 GMT Nick Ryan
Re: Aloo is "classic" Indian food? Really?
Unlike various other "national" food types such as Chinese, Indian fare has rapidly taken on whatever local or new ingredients as are available. e.g. How many potato based Chinese dishes are there available in a Chinese restaurant, or Cantonese, or Japanese?
The fact that many of the Indian recipes we know of in the UK were created in the UK or Europe is another factor. Now to just educate people that "Jalfrezi" is simply as style of cooking, not an indicator of peppery hotness, similarly "korma" is not necessarily for hot-food-whimps either as they can be made deliciously hot.
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Sunday 1st February 2015 23:32 GMT Robert Helpmann??
Re: Aloo is "classic" Indian food? Really?
Unlike various other "national" food types such as Chinese, Indian fare has rapidly taken on whatever local or new ingredients as are available.
Obviously, you are much more experienced with Indian food than other cuisines. Chinese chefs are famous for making do with whatever ingredients are available wherever they happen to find themselves. Japanese recipes tend to use sweet potatoes rather than white, but sushi and tempura recipes have been adapted to meet the challenge local ingredients have provided all over the world.
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Monday 2nd February 2015 10:26 GMT Jedit
"Chinese chefs are famous for making do with whatever ingredients are available "
I remember the Chinese chippy near my gran's house. Special fried rice had the usual diced pork and chicken and the odd prawn, peas, and an omelette on top. Much as I like a proper Chinese with the intended ingredients, I miss that sometimes.
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Monday 2nd February 2015 18:53 GMT Triggerfish
Re: "Chinese chefs are famous for making do with whatever ingredients are available "
From eating a fair bit of fried rice in SEA, small bits of diced ham/pork, and an egg on top is pretty classic over there as well. I'd say the egg on top is pretty common everywhere in that part of the world as it would have been cheap protein.
A lot of food gets influences from elsewhere. Southern Thai cuisine has a lot more coconut milk (introduced from India) than Northern, Chillies (Portuguese via India). Vietnamese food there's loads of French influences, likewise Laos you can get amazing bread in both countries.
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Wednesday 4th February 2015 10:53 GMT ADC
Re: How many potato based Chinese dishes are there available in a Chinese restaurant?
You'd be surprised.
Here in China, many of the local restaurants covering a range of regional styles (including Hunan, Sichuan and others), have some variation on a dish of sliced potatoes with chili/garlic/onions/ginger/bacon.
Definitely one of the ex-pat favourites :-)
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This post has been deleted by its author
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Sunday 1st February 2015 18:48 GMT emmanuel goldstein
simple tarka daal
also good:
cook yellow dried split peas according to instructions on packet.
while cooking them add chicken/vegetable stock to water.
meanwhile chop plenty garlic and Stephen (fry) until almost burnt.
add the fried garlic to the cooked daal.
for the tarka:
put one tin plum tomatoes in a pan add some crushed garlic then rinse all tomato out of tin with water and add.
simmer the tomatoes/water/garlic mix until reduced then crush with potato masher.
season with salt and pepper then add to cooked daal.
use hand blender to smooth tarka daal.
get stuck in.
Biting the hand that feeds IT
