Indian lentil curry with spinach is a dish I make regularly when I cook Indian. It’s flavourful, nicely spiced and healthy. It’s even vegan and gluten-free. It combines classic Indian spices, onion, ginger, garlic and a bit of green chili with red lentils and spinach. A bit of tomato rounds it out. Masoor dal with palak would be the Indian name. I doubt you’ll find it on a menu anywhere though. This is homestyle cooking.
There’s a super popular article in the NY times by Mark Bittman about Jim Lahey’s no-knead bread. I looked at it, saw the pictures and thought I’d give it a try. The beauty of this recipe is it teaches the benefit of longer fermentation. This no-knead bread takes about 24 hours to make. Time is a wonderful thing when making bread. Complexity happens. Depth of flavour results.
Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is. This isn’t the most conventional chana masala but I’m going by the literal translation so I think I’m safe. Chana is Hindi for chickpea and masala means spiced or spice mixture. I have chickpeas. I have spice. I’m calling it chana masala. I think I’m safe.
For me bean dishes are all about cooking as you go. My friends are always asking me for the recipe for my bean dish. It’s never the same. It’s about what I have on hand. What I feel like. What will match the meal. Mexican pinto beans are a stable in my rotation though. Always good. Better than you’ll get at most restaurants.
Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert. And they’re super easy to make. Foolproof really. They keep well in the fridge. For weeks. Ready to brighten whatever you’re eating. I like to keep some on hand all summer long.
If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry. The techniques used by restaurants are very different. It takes 1 or 2 hours to make a curry at home. It takes 10 minutes and a whole lot of prep to make it in a restaurant.
They don’t have big pots of curry sitting around. They can’t have you wait two hours while they cook your curry. Here’s how they do it. This is a long read. A pretty complicated read. But it’s how it’s done and it’s not that hard once you get your head around it. Indian restaurant curry at home. You will amaze yourself. Read More