If you’re lucky enough to count @Saregama as one of your friends, she can tell you where to buy fresh noodles, how to separate the noodles, what cookware to use and how to sauce the dish, resulting in what my wife called restaurant quality chow fun.
29 Likes
That looks great.
Just saw big Bunches of Yellow Chives at my local Thai Market, I think I have an Idea of what I want to do with them… 
Thanks
1 Like
Working my way towards make Dosa for Dinner
Potato Masala with Cashews, Fried Channa Dal, Spinach and Carrot. Non-traditional (but not unheard of) Additions an effort to make a healthier (less Carbo dense) Meal. The Batter that is Fermenting is also higher in Dal than the typical 4:1 Rice to Dal Ratio.
16 Likes
Thanks - noted! this will happen soon as I have everything we need for it at home!
1 Like
actually, i thought we had them here too… but not sure now…
Funny, I’ve been dying to make dosa, thinking about starting with batter from one of our local shops. Unfortunately we don’t have a flat griddle but I’ve had my eye on the lodge griddle for a while. I’m thinking I can easily make masala in our instant pot but sambar and coconut chutney might be a lot work.
Best,
1 Like
Doubt it. The branch furthest west is just west of Chicago. But a lot of branches in the NE.
I use a large Cast Iron Skillet, no problems.
Sambar is quite easy once you make the Powder (or purchase it, easier).
If you have a Mini Chop or a Hand Blender and frozen coconut shredded also quick and easy
I made the elaborate red-wine sauced short ribs from serious eats.
I loved them, but I think mom was mostly uninterested. These have an entire bottle of red and an entire bottle of port in the sauce, so that’s pretty expensive disinterest!
26 Likes
Braised chicken thighs in butter, chicken stock, cream with mushrooms and shallots, served with mashed potatoes, garnished with fresh parsley. (we eat a fair amount of chicken).
20 Likes
Lamb and apricot tagine, roasted parsnips with butter - nutmeg- ginger, cabbage - kale kuku sabzi, angel hair.
9 Likes
Roasted sole that I rubbed with olive oil, salt, pepper, thyme, paprika and LOTS of garlic, with broccoli rabe and smashed potatoes.
24 Likes
I have wanted to make those because I have a bunch of red wine, but getting short ribs (or any regular, consistent cut of beef) requires a trip to a city.
1 Like
NYT brothy Thai green curry with wild-caught cod, extra bird peppers, ginger, shallots and garlic, silken tofu & peas bc my PIC loves them. Served over rice. Spicy AF - just the way we like it 
It’s one of my favorite recipes to make*, and while I haven’t perfected it per se, I could easily add it to this thread here ICYMI – I thought especially our avid home cooks would want to share their perfect dishes with the rest of us 
*I’m not sure I’ll continue to include the silken tofu, however. I find it adds next to nothing to the finished product. Maybe extra veg instead.
23 Likes
Whoa @vinouspleasure that looks amazing! Finding it hard to believe as a first try 
I played with an almost entirely mixed dal batter for both idli and dosa when someone decided my nephews were low carb for a hot minute. It still worked remarkably well, which is not surprising given moong dal pooda, pesarattu, and the rest.
Since I started reading about resistant starch in parboiled rice, complete amino acid profile from combinations of rice + dal (ie the quintessential dal-chaval) and so on, I’ve stopped messing with the traditional ratios.
Something old (well, two weeks ago pizza out of the freezer). Something new, canned baby clam sauce. Butter and olive oil, garlic, clam juice, dry vermouth, thicken lwith a bit of flour so it coats the angel hair pasta. And a little antipasto salad.
19 Likes
My turn for Pinchos Morunos. I used the Milk Street recipe with dry rub, as shared by many on this thread. Served with scallion couscous and carrot salad. Excellent.
25 Likes
PSA that the Indian store has fully made frozen mini masala dosas (TJs even carried these for a while), coconut chutney (frozen individual packs or refrigerated larger container where the batter is kept), and frozen sambhar.
If you want to make your own, though, I recommend starting with uttapam not dosa. “Setting” your hand for dosa takes both practice and a few tricks. Uttapam is slightly thicker and like making a pancake (plus you can top it with things).
I use a carbon steel crepe pan or cast iron griddle, but a cast iron fry pan is fine especially for uttapam. (FYI many indian cooks have a dedicated dosa pan because it can be so finicky.)
Sambhar is actually the easiest of the accompaniments once you have the spice mix, because it’s just dal cooked with optional assorted veg.
3 Likes
Last Saturday I met up with a friend for an Indian food cook off. We nade fish curry, vegetable stew, spinach and paneer, and chicken tikka. I ended up going hoping with tons of leftovers. Last night’s fish curry was one of the leftovers. Tonight I had the vegetable stew garnished with raisins and cashews with rice on the side.
18 Likes
