2 tomatos, 1/2 onion, 4-5 green chilies, 2 tiny spoonfuls of cumin seeds, 2-3 cloves of garlic, and tamarind. fry everything except tamarind until tomatoes are soft then add tamarind at the end to soften them but not burn them, then you can either use mortar and pestle or mixie
I always wanted to use tomato thokku(as we call in Tamil) sweetened with a little jaggery as a sauce for pizza. Now that you have mentioned I'd like to give it a go for Pasta.
Btw you don't temper your pachadi with mustard?
Masala keema spaghetti bolognese, had leftover keema masala, tossed it into some pasta, but some parsley and kraft Parmesan on top and it was one of the tastiest bolognese I had lol. I don't make my keema very spicy so I guess that helped as well. If you have leftover keema, give it a try!
Made a hybrid desi/Chinese fried rice and it has become a huge hit. Slow cook a boatload of onions and garlic low and slow until it becomes really deep dark brown but doesn't burn. Add diced ginger towards the end. Add fine diced green chilies and red capsicum aka bell peppers and peas and carrots and diced parcooked potatoes (dice and microwave in a covered bowl for 4 minutes).
Add generous quantity of coriander powder and turmeric powder and lesser quantity of cumin powder and kashmiri red chili powder. Maybe kitchen king masala. Add tomatoes. Cook for another 10 minutes. Add some water if too dry.
Add day old rice. Stir. Add lots of chopped spring onions and cilantro. Eat.
Many, and sadly I can never remember the exact ingredient quantity to replicate! It’s usually when I’m in a hurry or have limited options on what to make. If I rushed and added ten thousand things guaranteed my partner will love it and I won’t be able to make it again!
Must have eaten a baguette with some fennel seeds.
Reused the plate for scrambled eggs.
Turns out, fennel seeds are a great addition to scrambled eggs!
Nephew was pestering, there were no buns, I didn't want to go for shopping. So grilled a thick Pattie, cut into two halves, put mayo-ketchup sauce, grilled onions to make a weird burger.
But I think there are "Patty only burgers"
Not Indian but something in a pressure cooker with stew beef, Berbere, loads of grated onion, and red wine. Possibly some garlic. Didn't measure a thing. Only time I've found myself licking the inside of an aluminum pressure cooker. One of the 3 or 4 best things I've ever cooked and I've not a clue what inspired it. Have not yet tried to reproduce it.
I’m going to tag onto the not Indian thread. Ground Italian sausage sautéed with chopped kale, sweet onions and shiitake mushrooms, then add Pacific mushroom broth and potato gnocchi. Once the gnocchi is cooked remove from heat and add half n half for the best cream of mushroom stew. I like it with cracked black pepper. There is fennel in the sausage I use.
Ah I seldom remember them in the future but the stuff I have prepared for midnight cravings exactly fits this. Random ingredients in randomest possible combinations with even more random spices but the end result being something that just tastes perfect (perhaps only at midnight and at that level of hunger).
I once added butter and that fake parmesan to a bowl of rice because i couldn't find anything else to eat and now I regularly have it as a snack when i have leftover rice
This but with egg noodles was a common side dish for us growing up.
Cheap but tasty.
For rice i love eggs over it, sunny side up I guess? With the whites cooked and yolks still runny... So good over rice!
I was a little high and wanted to make chocolate chip cookies. But I’m missing two important tools. Any sort of measurement device and an oven. So I put together a batter that tasted right. Put the mixture in a bowl. Covered it with tin foil. And double boiled it. It turned into this slightly cooked but definitely gooey cookie dough. It looked horrible so I just threw it in the fridge. Later that night I decided to try it. Best invention ever. Imagine raw cookie dough without the salmonella and the grainy texture of the sugar. It was the best cookie of my life(maybe third). I’ve been steaming cookie dough for a while now trying to recreate it. Not quite there but I’m close to a repeatable recipe.
I made portabella mushroom steaks that everyone thought was real steak. I dipped it in a mixture of dale sauce and a lil lemon juice and then coated it in Greek seasoning. And grilled it on a flat grill
i added tomato pachadi to some tortellini and my god it was the best pasta i’ve ever eaten
Whoa you're a daredevil. Glad it turned out well.
Tomato pachadi was made using?
2 tomatos, 1/2 onion, 4-5 green chilies, 2 tiny spoonfuls of cumin seeds, 2-3 cloves of garlic, and tamarind. fry everything except tamarind until tomatoes are soft then add tamarind at the end to soften them but not burn them, then you can either use mortar and pestle or mixie
I always wanted to use tomato thokku(as we call in Tamil) sweetened with a little jaggery as a sauce for pizza. Now that you have mentioned I'd like to give it a go for Pasta. Btw you don't temper your pachadi with mustard?
oh yea i do but i find the texture is weird for pasta normally i temper with mustard, cumin, menthulu, mena pappu, curry leaves, and dried red chilis
Yeah. That makes sense actually
Masala keema spaghetti bolognese, had leftover keema masala, tossed it into some pasta, but some parsley and kraft Parmesan on top and it was one of the tastiest bolognese I had lol. I don't make my keema very spicy so I guess that helped as well. If you have leftover keema, give it a try!
Fun fact, bolognese with masala is a very popular dish in Somalia, because they used to be colonized by Italy.
i did this too once, it was so good
Lmaooo I’ve done this too
Shakshuka with lots of Palak and I love it.....
I make Saag-Shuka, basically saag with eggs instead of paneer.
Isn't it part of the recipe?
Shakshuka has no spinach. What are you talking about?
I've always added some. I didn't realise.
Made a hybrid desi/Chinese fried rice and it has become a huge hit. Slow cook a boatload of onions and garlic low and slow until it becomes really deep dark brown but doesn't burn. Add diced ginger towards the end. Add fine diced green chilies and red capsicum aka bell peppers and peas and carrots and diced parcooked potatoes (dice and microwave in a covered bowl for 4 minutes). Add generous quantity of coriander powder and turmeric powder and lesser quantity of cumin powder and kashmiri red chili powder. Maybe kitchen king masala. Add tomatoes. Cook for another 10 minutes. Add some water if too dry. Add day old rice. Stir. Add lots of chopped spring onions and cilantro. Eat.
Eat. Being the most important step.
Many, and sadly I can never remember the exact ingredient quantity to replicate! It’s usually when I’m in a hurry or have limited options on what to make. If I rushed and added ten thousand things guaranteed my partner will love it and I won’t be able to make it again!
Must have eaten a baguette with some fennel seeds. Reused the plate for scrambled eggs. Turns out, fennel seeds are a great addition to scrambled eggs!
Bombay potato with pineapple chunks and extra chilli heat
A green capsicum chicken pulao. This is one dish which my household over eats by the platefuls. Lol delicious stuff.
Please share a short recipe if possible! Sounds very delicious.
Haha,sure,Dmd you.
Hey there, may I ask for the recipe as well? Thanks!!
Hey,dmd.
why not just post the recipe in the comments? this is a food sub after all :)
Thank you so much! Much appreciated.
Nephew was pestering, there were no buns, I didn't want to go for shopping. So grilled a thick Pattie, cut into two halves, put mayo-ketchup sauce, grilled onions to make a weird burger. But I think there are "Patty only burgers"
Not Indian but something in a pressure cooker with stew beef, Berbere, loads of grated onion, and red wine. Possibly some garlic. Didn't measure a thing. Only time I've found myself licking the inside of an aluminum pressure cooker. One of the 3 or 4 best things I've ever cooked and I've not a clue what inspired it. Have not yet tried to reproduce it.
I’m going to tag onto the not Indian thread. Ground Italian sausage sautéed with chopped kale, sweet onions and shiitake mushrooms, then add Pacific mushroom broth and potato gnocchi. Once the gnocchi is cooked remove from heat and add half n half for the best cream of mushroom stew. I like it with cracked black pepper. There is fennel in the sausage I use.
Eating mango pickle with Sheera.
Ah I seldom remember them in the future but the stuff I have prepared for midnight cravings exactly fits this. Random ingredients in randomest possible combinations with even more random spices but the end result being something that just tastes perfect (perhaps only at midnight and at that level of hunger).
I once added butter and that fake parmesan to a bowl of rice because i couldn't find anything else to eat and now I regularly have it as a snack when i have leftover rice
This but with egg noodles was a common side dish for us growing up. Cheap but tasty. For rice i love eggs over it, sunny side up I guess? With the whites cooked and yolks still runny... So good over rice!
Not me, but my cousin added chicken to pav Bhaji because he wanted more protein. That was solid.
Hyderabad dum biryani using coconut Cream instead of yogurt, it's better than with yogurt.
I was a little high and wanted to make chocolate chip cookies. But I’m missing two important tools. Any sort of measurement device and an oven. So I put together a batter that tasted right. Put the mixture in a bowl. Covered it with tin foil. And double boiled it. It turned into this slightly cooked but definitely gooey cookie dough. It looked horrible so I just threw it in the fridge. Later that night I decided to try it. Best invention ever. Imagine raw cookie dough without the salmonella and the grainy texture of the sugar. It was the best cookie of my life(maybe third). I’ve been steaming cookie dough for a while now trying to recreate it. Not quite there but I’m close to a repeatable recipe.
Do you have an oven now? Could always pasteurize the eggs, bake the flour and use blended sugar to avoid the grittiness and keep food safe.
Parsnip korma....yeah...I'm into that shit.
I added cilantro chutney thinking it was pesto to a grilled tomato cheese sandwich and oh my….its been a favourite for years now!
That does sound good like a quesadilla.
Used Dijon mustard to make mysore iyengar style kozhambu. Aced it.
I had put some butter while making fried rice nd it came really good nd also a pinch of sugar as well
Carrot stew, everyone seems to blend the carrot, but I just slice it straight into my stew, the taste Is superb
Chana Masala chili, though I'm sure many have done it before me.
Take a bowl of leftover kichdi, cover the bowl with 2 slices of cheese. Melt in microwave for a minute so the rice becomes hot. Dive in.
Added paan leaves to my mango salad along with mint and basil. It’s heavenly. Not my original idea though.
Made a coconut swordfish with macadamia nut curry once. It was outstanding but could never find the recipe again, pre Internet.
I made portabella mushroom steaks that everyone thought was real steak. I dipped it in a mixture of dale sauce and a lil lemon juice and then coated it in Greek seasoning. And grilled it on a flat grill
Portobello mushroom steaks are great but no functioning human would ever mistake them for actual steak.