How To Cook Indian project - Dishes 34-37
Continuing on with the idea that I want to make multiple dishes at once, I made the following this week!
Kela Anar Raita (Banana and Pomegranate in yogurt - page 73)
This dish seemed really intriguing. I didn’t know what to expect with putting bananas and pomegranate arils in yogurt with some spices. While it was super fast to make, I wasn’t sure what to eat it with. The book said to eat it with a spicy curry or a grilled food, but I just didn’t see it. I ended up eating it at breakfast as a spiced breakfast yogurt.
Bendekaya Vepudu (Deep-fried okra with spices - page 108)
I like cooked okra, but would I like deep-friend okra? Yes. The answer is yes. This was super tasty. The spices tossed over the fried okra slices were delicious. I only wish I had made more!
Lamb Rogan Josh (red lamb curry - pages 390-1)
I’ve had rogan josh at restaurants many times but have always found them too spicy for my tastes. So, I reduced the dried red chiles in this recipe, but ended up with a onion curry instead. I tried adding a little tomato paste to add some redness to the curry, but that didn’t really help.
Also, I was too lazy to make a proper lamb stock, and didn’t see it sold premade in stores, so I used a chicken stock instead.
I suppose the curry turned out ok, but it wasn’t a rogan josh, if you ask me. Also, there are way too many onions in this dish. I reduced it to only 33% of the original amount, and it was still too many!
Sookhi Dal Amritsari (Lentils with ginger - pages 508-9)
You may be shocked to hear (or maybe not) that have never really made a lentil dish before. Yes, I made Dal Gosht a few days back, but it had meat in the dish too, so I’m not counting it. This was a proper dal dish.
This recipe called for ginger cut into thin strips. In previous recipes with ginger, the recipe would say to julienne something if that’s what it wanted. Since this said “thin strips”, that’s what I did, cut it into super thin slices. Even a thin slice though is too much ginger in one bite. So I would recommend julienning the ginger still, or even mincing it.
Disclaimer and links: As I can’t just post the recipe from the book (I guess I don’t want to get in trouble over copyright) I am including links to similar recipes. That said, I didn’t make the linked recipes, so I can’t vouch for them. I’m only including them in case you want to make something similar, but don’t want to buy the book.
A Kapoor Kela Anar Raita recipe online
I could not find a Kapoor Bendekaya Vepudu recipe online
A Kapoor Lamb Rogan Josh recipe online
A Kapoor Sookhi Dal Amritsari recipe online - and mine even looks like the picture a little! I think that’s a first!