The What's cooking thread

[Noo_Noo]

[Alright_Now_Legend]

Looks good to me. You’re going to have to deal with you know who. One man’s jalfrezi is a Hyderabadi’s poison.

Good luck

[Sithbare]

@Noo_Noo

Tried also to make some pesarattu.

now this i’m impressed with.

[Sithbare]

The fact that you know about a dish most Indians would be unaware of. It’s pretty much a speciality of the state where I’m from. Andhra Pradesh.

I can bet that @Alright_Now_Legend wouldnt have known about this for a fair while.

You need to soak the moong beans in water for about 4 hours. Grind along with some ginger & green chillies to a fine paste.

1 cup (250g green moong beans)
1 inch piece of ginger
4-5 green chillies.
Salt accordingly to taste.

Some people can add a table spoon of rice to soak and grind along with the beans. This helps in giving a more crisper crepe

Don’t add too much water while grinding initially. Add just enough water to make sure it’s a thickish paste. You can adjust the water consistency later.

Don’t oversoak the beans. The more you soak them , the more soft the crepe becomes.

And one chutney recipe.

150grams fresh coconut
5-6 green chillies(adjust for spice level)
A very small piece of tamarind
1 tsp of roasted Bengal gram seeds
Some mint leaves.

Stir fry all the above and then whisk it to a fine paste. Add salt and water to adjust for consistency.

Top off the chutney with a basic tempering of mustard seeds , cumin seeds , curry leaves, asofetiida(optional), dried red chillies fried in some oil.

[Sithbare]

Most south indian food is automatically vegan. If milk products like ghee are avoided.

Please ping me up for any other south indian recipes.

[Noo_Noo]

@Sithbare

The fact that you know about a dish most Indians would be unaware of. It’s pretty much a speciality of the state where I’m from. Andhra Pradesh.

I can bet that @Alright_Now_Legend wouldnt have known about this for a fair while.

You need to soak the moong beans in water for about 4 hours. Grind along with some ginger & green chillies to a fine paste.

1 cup (250g green moong beans)
1 inch piece of ginger
4-5 green chillies.
Salt accordingly to taste.

Some people can add a table spoon of rice to soak and grind along with the beans. This helps in giving a more crisper crepe

Don’t add too much water while grinding initially. Add just enough water to make sure it’s a thickish paste. You can adjust the water consistency later.

Don’t oversoak the beans. The more you soak them , the more soft the crepe becomes.

And one chutney recipe.

150grams fresh coconut
5-6 green chillies(adjust for spice level)
A very small piece of tamarind
1 tsp of roasted Bengal gram seeds
Some mint leaves.

Stir fry all the above and then whisk it to a fine paste. Add salt and water to adjust for consistency.

Top off the chutney with a basic tempering of mustard seeds , cumin seeds , curry leaves, asofetiida(optional), dried red chillies fried in some oil.

I over soaked them i think. The batter didnt bind in the pan.
I’ve been trying to find easy gluten free bread recipes etc. That’s how i stumbled onto them.

Traditional roti are another one thats been tough to crack. Kind of getting there with them but me plus flour of any form equals mess and then the actual cooking.

[cynicaloldgit]

I’m going out for a curry tonight. Might get a biryani for a change.

[cynicaloldgit]

@Sithbare

soak the moong beans in water for about 4 hours

During which time you can come on TAN and argue about authenticity in recipes.

[Noo_Noo]

Yeah, i would put this one in the British Indian Restaurant box to be honest, hence having to “make” it vegan. The original called for chicken.

But it’s a door thats been opened into a wider array of recipes now. Cracking the principles of a base and how that interacts with the spices has been the critical moment.

I’ll need to look at cutting down on the oil though. Its nuts how much this recipe called for. Thats not sustainable for what I want from this stuff.

[Noo_Noo]

@cynicaloldgit

Might get a biryani for a change.

Next on my list i think.

[Sithbare]

That calls for ghee. I can get you a vegan alternate

[Sithbare]

@Noo_Noo

I over soaked them i think. The batter didnt bind in the pan.

Pan needs to be hot enough. And not too hot

[Noo_Noo]

Tried 2 pans at various temps. Didnt come together at all but there’s an art to this stuff and good tools help. I have shit tools for this.

[peterroberts]

Save yourself the hassle and disappointment and see if you can get hold of this in the UK. These are really very good and turn out perfect in a couple of minutes.

Tandoor Breads - Ashoka - ADF Foods Ltd

[Sithbare]

@Noo_Noo

Tried 2 pans at various temps. Didnt come together at all but there’s an art to this stuff and good tools help. I have shit tools for this.

A normal dosa tawa. Search for it in Amazon. That will work.

The key is to ensure that the water takes time to evaporate when you spatter it on the heated pan.

[Sithbare]

Search on those YouTube recipes.

[Sithbare]

And you’ll need to flip the pesarattu to the other side when a normal dosa if done correctly doesn’t need that

[Sithbare]

https://www.amazon.co.uk/Warmiehomy-Griddle-Pre-Seasoned-Non-Stick-Electric/dp/B0DJVYNZC2/ref=mp_s_a_1_6_sspa?dib=eyJ2IjoiMSJ9.l9BoZkoRj2eogFhZ6JP6-JbVDHeoBjRwONIknMbroGE31irCEvj-wmclOXjYamD78bwMVSkz_4cfPNqcoZVNLM99Y3KE-61P2Z3x5yEZZfSyMy_6fvX2T-BWKYGon1Qt2gdamFVRZWDAwVrH-GObpyQUj_MKV4ymPWeoEDakuyfg--Z4gxxwMEX5F6E8v8sPzrbgBhGn_gmwY77iqRQB-g.9z1ZhPzQW5ml7tM0opW6sFAwPNNa37zCF_jYau5kpWU&dib_tag=se&keywords=tawa&nsdOptOutParam=true&qid=1732016904&sr=8-6-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfbXRm&psc=1

Don’t use this along with flatbreads like rotis.

Rotis are different, dosas are different.

The same pan shouldn’t be used for both. I

[Sithbare]

@Noo_Noo

I’ll need to look at cutting down on the oil though. Its nuts how much this recipe called for. Thats not sustainable for what I want from this stuff.

It does require some sizable oil. But the trick is to cook it at a really slow temperature for a long amount of time. The longer you cook , the less oil you essentially end up needing.

I don’t know how your stove operates and the burners. But the main thing is that any dosa (including pesarattu) needs to be poured and cooked at the temperature where it’s right enough to be spread and not too hot to start cooking instantly.

It’s a trial and error bit. And you’ll get the hang of it sooner.

The closest estimate I can give is probably making an omelette. Figure out that temperature where the omelette can glide on the pan without sliding off totally.

[Sithbare]

@Noo_Noo

Yeah, i would put this one in the British Indian Restaurant box to be honest, hence having to “make” it vegan. The original called for chicken.

Again.

Most south indian dishes are by intrinsic vegan.

Talk about the breakfast items , idly , dosa etc etc …

As long as there are no dairy related items , they are all vegan.

We guys have vegan meals 2 times or even more a day without referring to those meals as vegan.

And those do happen to be gluten free as well considering that the staple in south India is rice as opposed to wheat.