Thread: REC Sindhi Chicken (Indian Authentic)

On Mon, 05 Jul 2010 18:38:22 -0500, Stu wrote:

> Suneeta's Sindhi Chicken

Out of jail so soon?

-sw

"Stu" <[email protected]> wrote in message
news:[email protected]..
>
>
> Suneeta's Sindhi Chicken
>

There you are!

On Mon, 05 Jul 2010 20:31:37 -0500, Stu wrote:

> Where would I be? I read the newsgroup daily, I'm not obliged to spare
> with the apes although they'd like me to.

You have spare apes?

-sw [making ape noises and scratching underarms]

On Mon, 5 Jul 2010 21:04:41 -0500, Sqwertz <[email protected]>
wrote:

>On Mon, 05 Jul 2010 20:31:37 -0500, Stu wrote:
>
>> Where would I be? I read the newsgroup daily, I'm not obliged to spare
>> with the apes although they'd like me to.
>
>You have spare apes?
>
>-sw [making ape noises and scratching underarms]

Sorry hit the e when I was typing. "SPAR", better now?

No time for idiotic banter, I'm busy.

On Mon, 05 Jul 2010 21:34:48 -0500, Stu wrote:

> On Mon, 5 Jul 2010 21:04:41 -0500, Sqwertz <[email protected]>
> wrote:
>
>>On Mon, 05 Jul 2010 20:31:37 -0500, Stu wrote:
>>
>>> Where would I be? I read the newsgroup daily, I'm not obliged to spare
>>> with the apes although they'd like me to.
>>
>>You have spare apes?
>>
>>-sw [making ape noises and scratching underarms]
>
> Sorry hit the e when I was typing. "SPAR", better now?

Sucker.

-sw

Sqwertz wrote:
>
> On Mon, 05 Jul 2010 20:31:37 -0500, Stu wrote:
>
> > Where would I be? I read the newsgroup daily, I'm not obliged to spare
> > with the apes although they'd like me to.
>
> You have spare apes?

I'm sure his attorney has advised him to lay off
the Cub scouts for a while.

> 1/2 teaspoon Indian chili powder

Uh-huh.... What authentic Indian recipe contains curry powder?

Bob

> 1/2 teaspoon Indian chili powder

Uh-huh.... What authentic Indian recipe contains curry powder? Is it the
Sandra Lee of India doing the cooking?

Bob

In article <[email protected]>,
Stu <[email protected]> wrote:

> Suneeta's Sindhi Chicken
>
> Serving Size : 4 Preparation Time :0:00
> Categories: Chicken, Indian, Pakistani, Curry
>
> 3 tablespoons oil
> 1 cinnamon stick
> 4 cloves-- whole
> 1 bay leaf
> 1 1/2 cups onion -- finely chopped
> 6 garlic cloves -- minced
> 1 1/2 inches ginger, fresh, minced
> 1 1/2 cups fresh tomato -- finely chopped
> 1 1/2 teaspoons coriander -- ground
> 3/4 teaspoon cumin -- ground
> 1/2 teaspoon Indian chili powder
> 1/2 teaspoon turmeric
> salt -- to taste
> 1 cup yogurt
> 8 chicken thighs -- skinned
> 2 tablespoons cilantro -- fresh, chopped
>
> Heat oil in a 3-quart saucepan on medium high heat. Saute‚ cinnamon,
> cloves and bay leaf 1 minute. Add onion and saute‚ until dark brown
> (about 20-25 minutes), stirring frequently to prevent burning. Add
> garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft,
> about 8 minutes. Mash with back of spoon. Add coriander, cumin,
> Chili powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt;
> mix well. Add chicken. Cover and cook on medium heat until chicken
> is tender. Garnish with fresh cilantro.

I explored the Indian spice section at Fiesta yesterday afternoon. :-)
Some of the names were not familiar. I'll have to write them down and
see what the English equivalents are.

What is the difference between Indian chili powder and regular chili
powder?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <[email protected]>,
Stu <[email protected]> wrote:

> On Mon, 5 Jul 2010 20:47:01 -0400, "Cheryl" <[email protected]>
> wrote:
>
> >"Stu" <[email protected]> wrote in message
> >news:[email protected]. .
> >>
> >>
> >> Suneeta's Sindhi Chicken
> >>
> >
> >There you are!
> >
>
> Where would I be? I read the newsgroup daily, I'm not obliged to spare
> with the apes although they'd like me to. . Enjoy the recipe, it was
> delicious.

Hey, did you take pics? :-) That'd be a swell addition to the website!
I like what Koko does. Puts the basics on the main page, then has links
to the blow by blow prep details.

I want to eventually set up a food blog and do the same thing.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article <[email protected]>,
Stu <[email protected]> wrote:

> On Mon, 5 Jul 2010 21:04:41 -0500, Sqwertz <[email protected]>
> wrote:
>
> >On Mon, 05 Jul 2010 20:31:37 -0500, Stu wrote:
> >
> >> Where would I be? I read the newsgroup daily, I'm not obliged to spare
> >> with the apes although they'd like me to.
> >
> >You have spare apes?
> >
> >-sw [making ape noises and scratching underarms]
>
> Sorry hit the e when I was typing. "SPAR", better now?
>
> No time for idiotic banter, I'm busy.

Most intelligent people knew what you meant. ;-)
I can read around usenet typos. Some can't.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Mon, 5 Jul 2010 22:09:16 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>> 1/2 teaspoon Indian chili powder
>
>Uh-huh.... What authentic Indian recipe contains curry powder? Is it the
>Sandra Lee of India doing the cooking?
>
>Bob

Big difference between curry powder and chili powder.
Recipe is by Suneeta Vaswani and it calls for Indian CHILI powder.
You could sub cayenne but it won't be near as hot.

Ross.

On Tue, 06 Jul 2010 06:50:50 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Stu <[email protected]> wrote:
>
>> Suneeta's Sindhi Chicken
>>
>> Serving Size : 4 Preparation Time :0:00
>> Categories: Chicken, Indian, Pakistani, Curry
>>
>> 3 tablespoons oil
>> 1 cinnamon stick
>> 4 cloves-- whole
>> 1 bay leaf
>> 1 1/2 cups onion -- finely chopped
>> 6 garlic cloves -- minced
>> 1 1/2 inches ginger, fresh, minced
>> 1 1/2 cups fresh tomato -- finely chopped
>> 1 1/2 teaspoons coriander -- ground
>> 3/4 teaspoon cumin -- ground
>> 1/2 teaspoon Indian chili powder
>> 1/2 teaspoon turmeric
>> salt -- to taste
>> 1 cup yogurt
>> 8 chicken thighs -- skinned
>> 2 tablespoons cilantro -- fresh, chopped
>>
>> Heat oil in a 3-quart saucepan on medium high heat. Saute‚ cinnamon,
>> cloves and bay leaf 1 minute. Add onion and saute‚ until dark brown
>> (about 20-25 minutes), stirring frequently to prevent burning. Add
>> garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft,
>> about 8 minutes. Mash with back of spoon. Add coriander, cumin,
>> Chili powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt;
>> mix well. Add chicken. Cover and cook on medium heat until chicken
>> is tender. Garnish with fresh cilantro.
>
>I explored the Indian spice section at Fiesta yesterday afternoon. :-)
>Some of the names were not familiar. I'll have to write them down and
>see what the English equivalents are.
>
>What is the difference between Indian chili powder and regular chili
>powder?

different peppers, and hotter.

On Tue, 06 Jul 2010 06:50:50 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Stu <[email protected]> wrote:
>
>> Suneeta's Sindhi Chicken
>>
>> Serving Size : 4 Preparation Time :0:00
>> Categories: Chicken, Indian, Pakistani, Curry
>>
>> 3 tablespoons oil
>> 1 cinnamon stick
>> 4 cloves-- whole
>> 1 bay leaf
>> 1 1/2 cups onion -- finely chopped
>> 6 garlic cloves -- minced
>> 1 1/2 inches ginger, fresh, minced
>> 1 1/2 cups fresh tomato -- finely chopped
>> 1 1/2 teaspoons coriander -- ground
>> 3/4 teaspoon cumin -- ground
>> 1/2 teaspoon Indian chili powder
>> 1/2 teaspoon turmeric
>> salt -- to taste
>> 1 cup yogurt
>> 8 chicken thighs -- skinned
>> 2 tablespoons cilantro -- fresh, chopped
>>
>> Heat oil in a 3-quart saucepan on medium high heat. Saute‚ cinnamon,
>> cloves and bay leaf 1 minute. Add onion and saute‚ until dark brown
>> (about 20-25 minutes), stirring frequently to prevent burning. Add
>> garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft,
>> about 8 minutes. Mash with back of spoon. Add coriander, cumin,
>> Chili powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt;
>> mix well. Add chicken. Cover and cook on medium heat until chicken
>> is tender. Garnish with fresh cilantro.
>
>I explored the Indian spice section at Fiesta yesterday afternoon. :-)
>Some of the names were not familiar. I'll have to write them down and
>see what the English equivalents are.
>

Here you are...


INDIAN/U.S. EQUIVALENTS
Achar -- Pickle
Adrak -- Ginger
Ajwain or Ajowain -- Lovage
Aloo -- Potato
Alsi -- linseed
Am -- Mango
Am chur -- Mango Powder
Anardana -- Pomegranate
Areca -- Betel Nut
Asafetida -- Hing
Aserio -- Aniseed
Ata or Atta -- Chapatti flour
wholemeal
Badia/badian -- Star Anise
Badam -- Almond
Besan -- Chickpea flour
Bindi -- Okra
Brinjal -- Aubergine/eggplant
Chawal -- Rice
Chor magaz -- Melon seeds
Cus cus -- Poppy seed
Dahi -- Yogurt
Dalchini -- Cinnamon
Dhania -- Coriander
Doroo -- Celery
Elaichi; Cardamon, black -- brown, green, or whi
Gajar -- Carrot
Ghanti chhap (ground millet)
Goor or Gur -- Palm sugar
1 Gram flour (Besan) -- Chickpea
Haldi -- Turmeric
Imli -- Tamarind
Jaifal or Taifal -- Nutmeg
Javatri -- Mace
Jeera or Zeera -- Cumin
Kabli chana -- Chickpea
Kaju -- Cashew nuts
Kala namak -- Black Salt
Kalongi -- wild onion seeds
Kesar or Zafron -- saffron
Lasan -- Garlic
Lavang -- Cloves
Makke -- Cornstarch
Methi -- Fenugreek
Mirch -- pepper
Namak -- salt
Nga-Pi -- Shrimp paste
Neem/Kariphulia -- Curry leave
Nigella -- Wild Onion Seed
Panch Phoran -- 5-seed mixture
1 Pod ina -- Mint leaves/powder
Rai -- mustard seed
Rajma -- Red Kidney beans
Ruh gulab -- rosewater
Sarson Ka Sag -- Mustard leave
Saunf -- Aniseed
Seenl -- Allspice
Singoda flour (buckwheat)
Sonf or Soonf -- Fennel seed
Sont or Sonth -- Dry ginger
Tej Patia -- Bay Leaves
Tej Patia -- cassia leaves
Til -- sesame seeds
Tusci -- Basil
Vark or Varak -- Edible silver or gold foil


--
Stu

URL: http://foodforu.ca -- Email: [email protected]
Follow us on Twitter - http://twitter.com/Foods4u
So much more than just a Recipe Website

On Mon, 5 Jul 2010 22:08:20 -0700, Bob Terwilliger wrote:

>> 1/2 teaspoon Indian chili powder
>
> Uh-huh.... What authentic Indian recipe contains curry powder?
>
> Bob

canadian authentic indian recipes.

your pal,
blake

Ross wrote:

>>> 1/2 teaspoon Indian chili powder
>>
>> Uh-huh.... What authentic Indian recipe contains curry powder? Is it the
>> Sandra Lee of India doing the cooking?
>>
>
> Big difference between curry powder and chili powder.
> Recipe is by Suneeta Vaswani and it calls for Indian CHILI powder.

Yeah, I brain-farted. Sorry.

Bob

blake wrote:

>>> 1/2 teaspoon Indian chili powder
>>
>> Uh-huh.... What authentic Indian recipe contains curry powder?
>
> canadian authentic indian recipes.

No, I'll give credit where it's due: Once I read the unattributed
plagiarized recipe correctly, I thought it looked fine.

Bob

On Tue, 06 Jul 2010 06:50:50 -0500, Omelet <[email protected]>
wrote:

>
>What is the difference between Indian chili powder and regular chili
>powder?

A typical Tex-Mex type chili powder is a mix of dried, ground chilies
(several varieties) plus garlic powder, onion powder, paprika, ground
oregano and ground cumin.
The Indian chili powder I use (laal mirch) is, according to the Indian
merchant, made from only one variety of pepper. I can assure you if
you substituted it for Tex-Mex chili powder in a pot of chili con
carne there'd be a mad rush on the beer fridge.

Ross.

Ross@home wrote on Tue, 06 Jul 2010 12:55:15 -0400:

>> What is the difference between Indian chili powder and
>> regular chili powder?

> A typical Tex-Mex type chili powder is a mix of dried, ground
> chilies (several varieties) plus garlic powder, onion powder,
> paprika, ground oregano and ground cumin.
> The Indian chili powder I use (laal mirch) is, according to
> the Indian merchant, made from only one variety of pepper. I
> can assure you if you substituted it for Tex-Mex chili powder
> in a pot of chili con carne there'd be a mad rush on the beer
> fridge.

That's true about chili powder. I've used one type or the other in the
appropriate dishes. I wonder sometimes at sneers about curry powder. My
favorite Indian grocery, Patel's, has mostly Indian seeming customers
but sells 500g cans of curry powder. I can't imagine a Westerner using
enough to buy such a large can.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not