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  #21  
Old 17.11.2013, 11:29
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Re: ***The Great Big Indian Cooking Thread***

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Nice thread, Richdog.

MY only problem is that everything and everyone in the apartment starts to smell like curry....
Open the windows while cooking.

I have the same issue though to a lack of a kitchen extractor fan... but it dissappears after a couple of days and when I clean the kitchen thoroughly.
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  #22  
Old 17.11.2013, 12:57
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Re: ***The Great Big Indian Cooking Thread***

Actually, that's a good point. Richdog's recipe has everything fried in the ghee from the start, but I always thought some (whole) spices should be dry-fried first? I guess it depends if you've added any whole spices or not.
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  #23  
Old 17.11.2013, 13:00
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Re: ***The Great Big Indian Cooking Thread***

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Open the windows while cooking.

I have the same issue though to a lack of a kitchen extractor fan... but it dissappears after a couple of days and when I clean the kitchen thoroughly.
Easier to get rid of than stale chip fat (used to live next to a fish and chip shop when I first lived in UK- I still heave if I smell this!) or fondue
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  #24  
Old 17.11.2013, 13:10
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Re: ***The Great Big Indian Cooking Thread***

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Actually, that's a good point. Richdog's recipe has everything fried in the ghee from the start, but I always thought some (whole) spices should be dry-fried first? I guess it depends if you've added any whole spices or not.
Meh, I use Rick Steins methods and he fries them in oil. Same here too http://lifehacker.com/5909606/fry-sp...or-more-flavor

I doubt it makes much difference, and still releases the flavours.
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  #25  
Old 17.11.2013, 14:16
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Re: ***The Great Big Indian Cooking Thread***

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Nice thread, Richdog.

MY only problem is that everything and everyone in the apartment starts to smell like curry....
One thing you can do that works well is to place a bowl of white vinegar in the kitchen, while you cook. This will absorb smells, and the smell of the vinegar itself won't last very long. You can leave the bowl of vinegar on the counter overnight. I guess you can also boil/simmer the vinegar on the stove for a while.

And, obviously, be sure to keep the stove vent on while you cook.
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  #26  
Old 17.11.2013, 14:28
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Re: ***The Great Big Indian Cooking Thread***

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I guess you can also boil/simmer the vinegar on the stove for a while.


I would really, really strongly suggest that one shouldn't do this if one values one's nasal membranes and eyeballs.
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  #27  
Old 17.11.2013, 14:33
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Re: ***The Great Big Indian Cooking Thread***

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I would really, really strongly suggest that one shouldn't do this if one values one's nasal membranes and eyeballs.
I never boiled it myself, but a lot of sites seem to suggest it. e.g.

http://gizmodo.com/5912113/12-ways-t...-of-bad-smells (scroll down to #9, "Overpower Curry...")

A few other sites suggest mixing it with water before boiling, which probably would be best.
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  #28  
Old 17.11.2013, 14:37
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Re: ***The Great Big Indian Cooking Thread***

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And, obviously, be sure to keep the stove vent on while you cook.
Unless your kitchen is too old to have one...
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  #29  
Old 17.11.2013, 14:43
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Re: ***The Great Big Indian Cooking Thread***

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Unless your kitchen is too old to have one...


In that case, I'd suggest getting one of these:

http://www.amazon.com/Hamilton-Beach...=odor+absorber

or one of these:

http://www.amazon.com/Honeywell-Comp...s=air+purifier

or one of these:

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  #30  
Old 17.11.2013, 14:53
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Re: ***The Great Big Indian Cooking Thread***

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I would really, really strongly suggest that one shouldn't do this if one values one's nasal membranes and eyeballs.
It's really not a problem at all.
My father used to boil vinegar every year when he was making his home made picked onions and we never suffered any ill effects in fact it smelled quite nice and the mere thought of it is bringing back some happy memories.
The year he conned my brother and I into peeling the pickling onions for him for a pittance is not one of them. That really did have a detrimental effect on the various membranes.
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  #31  
Old 17.11.2013, 15:21
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Re: ***The Great Big Indian Cooking Thread***

I am betraying my age, but for 30 years I have sworn by Julie Sahni's "Classic Indian Cooking." It contains a lovely recipe for green beans (chopped into tiny pieces) with coconut and black mustard seeds that makes a nice light meal with a little yellow dal and some basmati rice. But it also complements non-Indian meat dishes (I made it for my family last year at Thanksgiving).

An addition to the other great suggestions already made on this thread (and if you don't want to invest in a book) is this site, http://www.vazhayila.com/, which I stumbled on accidentally last year after impulsively buying some broccoli rabe at Coop and then wondering if there was an Indian way to cook it. To my surprise, there was. Click in "Recipe Index." I can recommend both the Broccoli Rabe Thoran and Mushroom Ularthinyathu recipes as being fast to cook and delicious. The fresh curry leaves are important to the way they taste. In Basel, you can get them at Aggarwal, near the main strain station. Fresh curry isn't expensive, but it's more than you'll need. When you get it home, line a tiffin tin or a plastic container with a paper towel, strip the leaves off the branches and into the container, and they'll keep for several weeks.
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  #32  
Old 19.11.2013, 09:26
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Re: ***The Great Big Indian Cooking Thread***

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In that case, I'd suggest getting one of these:

http://www.amazon.com/Hamilton-Beach...=odor+absorber
Do they come in EU plug version?
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  #33  
Old 19.11.2013, 09:59
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Re: ***The Great Big Indian Cooking Thread***

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Do they come in EU plug version?
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  #34  
Old 19.11.2013, 10:05
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Re: ***The Great Big Indian Cooking Thread***

I dont want to order from the US, pay the heavy shipping, and then pay extra for adapters... much prefer having a native EU plug on things like that.
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  #35  
Old 19.11.2013, 10:09
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Re: ***The Great Big Indian Cooking Thread***

http://en.toppreise.ch/index.php?k3=548&manu=
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  #36  
Old 19.11.2013, 10:25
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Re: ***The Great Big Indian Cooking Thread***

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Actually, that's a good point. Richdog's recipe has everything fried in the ghee from the start, but I always thought some (whole) spices should be dry-fried first? I guess it depends if you've added any whole spices or not.
I think it's not unusual to dry-roast spices first if you're then going to grind them. Gives a distinctly different flavour, so needs care not to end up tasting burnt, and is quite different from the gentle frying in ghee or oil that just helps to release the aromatic elements into the rest of the dish.
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  #37  
Old 19.11.2013, 10:34
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Re: ***The Great Big Indian Cooking Thread***

Already checked, couldn't see any small ones that plug directly in to the wall socket. Cheers and no worries, Ill do some more research on Amazon.de etc.
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  #38  
Old 19.11.2013, 10:36
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Re: ***The Great Big Indian Cooking Thread***

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Meh, it's not so much effort to buy it then keep in your fridge. Just out of interest, do you have a good Indian shop in Basel?
We have an Indian Shop beside the bahnoff which i believe is great value for money in there.

Indian is fast becoming my main food, I adore the weekends when I can get into the kitchen for literally hours and prepare/cook an indian feast!!

Also for anyone who is interested I found a place in Basel that offers Indian cooking class. I havent been there yet but it is quite high on my "To-Do" list! Cant wait

http://www.waseems-cookingclasses.com/about-us/

If anyone has actually been I would appreciate some feedback. I have some friends who will go this month and have promised they would let me know how it went! I will feedback here if anyone is interested
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  #39  
Old 19.11.2013, 15:31
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Re: ***The Great Big Indian Cooking Thread***

It helps to have a paste of ginger and garlic ground together. It stays good in your refrigerator for a good two weeks or freeze in ice cube tray then keep cubes in a plastic baggie in the freezer.
Your base sauce then goes like this,
-Saute, in oil onions till golden brown, add ginger garlic paste, all dry spices (turmeric, chilli powder, coriander cumin powder and garam masala) quick saute, then tomatoes /puree, cooked nicely till you see oil shimmering over the sauce.
Then add main of choice-chicken, shrimp, paneer, cauliflower, potatoes, peas, zucchini. Adjust salt and sugar to taste.
Nice to see such appreciation of Indian food here. Wish I could have you all over for a nice Indian meal.
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  #40  
Old 22.11.2013, 20:58
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Re: ***The Great Big Indian Cooking Thread***

By the way, "The Lunchbox" is playing in Switzerland now. It's Ritesh Batra's newest film, starring Irrfan Kahn, in which a lunchbox supplier's mistake leads to a relationship between an accounts clerk and a lonely housewife (and lots of fine-looking meals) by way of notes tucked into the containers. My husband laughed when it was over because he knew I would want to head for the nearest Indian restaurant, which we did.
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