The What's cooking thread

Away End - General Chat
1586

We use the seeds as well as the plant.

If you can grow it there , nothing like it.

But for North Indian dishes , the leaves (dried) are used to accentuate the flavour especially in tomato based gravy dishes where it cuts the acidity of the tomatoes.

For south Indian dishes , rhe seeds are basically used to aid in fermentation for the dosa and idly batters.

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1587

Iā€™m glad you clarified that. Could have led to some unfair misinterpretations.

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1588

Ahh! So it is sweet. Is it really like maple in taste?
I know just saying maple doesnā€™t really mean much. I picked up on it on the stupid internet. I suppose they mean maple syrup. Iā€™m not that familiar with that just had it on pancakes :pancakes: a few times.

Anyway an interesting plant. Iā€™ll certainly look out for it when walking around the countryside.

1589

That cat is coked the f*ck up :zany_face:

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1590

Cats are always like that arenā€™t they?
:zany_face:

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1591

That is Pep in cat form

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1592

:0)

image
image526Ɨ526 58.5 KB

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1593

Made it last night , and everyone was pleased. :slightly_smiling_face:

(Nearly forgot to add the ground spices because they werenā€™t in the cooking instructions. Luckily I realised before it was too late !)

1594

Sorry! :see_no_evil_monkey:

1595

@peterroberts

Well done, it must have smelled amd tasted goegeous.

In the video, you add spices after you fried the onions for abit, cook abit and add tomatoes to make ā€˜the tomato masala baseā€™ ( like a tomato sauce base).
Thatā€™s the sauce base for any curty, meat or vegetable.

1596

My easy curry recipe.

Fry the Onions till almost golden, add ginger garlic paste and fry some more. Add Kashmiri Chilly Powder, Coriander Powder, Cumin Powder and Garam Masala and fry some more, the aim is to get a dark red colour for the gravy. Add the tomatoes (Can even be made into a paste in a food processor to quicken the cooking time) , Add crushed Dried Fenugreek at the end to balance out the flavours. Adjust salt, spice and heat levels at the end.

If making meat curries , Add the meat after adding the dry spices. Chicken needs atleast 15 minutes of Sauteeing prior to adding the tomatoes. The tomato paste needs about 5-6 minutes of cooking

Add a bit of water and simmer on low heat for a good 15 minutes till the oil starts floating to the top.

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1597

Sweet isnā€™t particularly the word iā€™d use. Maybe Savoury, Earthy and Bitter. Itā€™s basically the indian equivalent to MSG. Guess you can say slightly sweet as well

Basic Google AI generated answer

Key details regarding kasuri methi and its umami profile:

  • Restaurant-Style Flavor: It is often the secret ingredient behind the rich, savory taste of restaurant-style (dhaba-style) North Indian dishes like butter chicken and paneer.
  • How to Use: Crush the dried leaves between your palms and add them towards the end of cooking to preserve their volatile oils and maximize aroma.
  • Umami Role: It works by balancing rich ingredients like ghee, cream, and tomatoes with a lingering, aromatic, and slightly sweet flavor.
  • Other Indian Umami: While a key player, it works alongside other savory, umami-rich ingredients in Indian cooking, including asafoetida (hing), ripe tomatoes, slow-cooked onions, and fermented ingredients.

[image]Reddit +4

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