I recently saw Bend It Like Beckham on DVD, and one of the special features was the director showing how to cook Aloo Gobi. Aloo Gobi just happens to be one of my favorite Indian dishes, so I gave it a watch. It didn’t seem all that hard to make, so I figured I’d try it sometime. Well, this weekend I had nothing better to do, so I searched for a recipe and decided on this one. All the spices seemed familiar except the mysterious Garam Masala… fortunately I live just down the street from an Indian food store called Mayuri. I felt pretty out of place in there (I was one of like 3 non-Indian people and I could have been imagining, but I think I got quite a number of funny looks). Anyway, cooking the dish was pretty uneventful, but it took FAR longer than I expected. I think I cut the potatoes too big, so it took a really long time for them to get soft all the way through. And then when it was done, the insides of the potatoes were pretty plain tasting. However, overall it was a fun experience and it did taste pretty darn good!
Last night I decided to try my hand at another Indian dish, so I searched and found this recipe for Chicken Tikka Masala. I had to make another trip to Mayuri today, and I found mostly everything. They didn’t have cardamom powder or pods, but they did have a bottle of cardamom extract. I had to guess on how much extract to use in place of the powder, but since we’re talking about 1/4 tsp. I don’t think it'll matter much. I created the marinade just now and popped the chicken into the fridge. Tomorrow I finish, so we’ll see how it turns out!
Dude, that sounds amazing. Micah had a friend who he can't really stand anymore named Anand.
When they lived together, he made the most amazing dishes and could make them all by heart without even having recipies. I have learned to love those kinds of dishes, so next time I come up, which ofcourse will prolly have to be before the baby is born, I want you to have mastered the art of this, and hook a brother from a different mother up with the goods.
Make it so...............
Oh, yeah, and one more thing.
Dang, if i was a true Indian, I would be like.....dude, what the crap is this freak doing in our store.
Call for backup..
Call the other Albinache tribe and take this freak hostage until negotiations can be made.
Until then, tie him up............
hahahahahahah......
Ok, i'm done now.
Bless you a million times over.
Tony, did you just mix up Native Americans with Indians from India?
Holy flashbacks, Batman! That recipe is from the site of a restaurant on Thayer St. in Providence, RI, on the Brown University campus. I remember when Kabob & Curry opened there when I was in college in the late 80's. The food was OK, but not quite as good as Taj Mahal on Wickenden St. And I was a student on food plan, so eating at restaurants was a rarity anyway.
So how'd the tikka masala turn out, Jake?
Yeah, so I wasn't as successful with the Tikka as I was with the Aloo Gobi... The sauce took for freakin' ever to reduce and I got impatient, so I stopped it too early. The sauce ended up being pretty runny and not too tasty (it didn't taste bad, but it didn't much taste at all...) I don't think I'll try it again, it just took way too long to make, and I'd hate to fail again! ;)