Reply to Indian food the whole family can enjoy?

Forum Index » Food, Cooking, and Restaurants

Reply to "Indian food the whole family can enjoy?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]We are Indian-American. Tolerance and taste for spices comes over time. When they were little, I was making fresh baby food for them (rice, lentils, veggies khichadi) that was mainly Indian but I was not going beyond a smidgen of turmeric, cumin and salt for their food.   My kids were very reluctant to have spicy food that had heat in it, or that had a distinctive smell like asafoetida or fenugreek herb  when they were younger.  Obviously, we were making Indian food at least twice or thrice a week at home, so we had to really make sure that we were careful in what spices  we were putting in em.  Restaurant foods are oily and spicier. And even if they can adjust for hot spices, they very rarely will adjust the quantity of oil, ghee, butter and cream.

I would say that telling the restaurant that you need zero heat (no mirch, and no garam masala) will go a long way in cutting down the heat. They are used to non-Indians not being able to eat spicy food. Usual fare like  Palaak paneer, butter chicken, palak-corn, butter paneer, shahi paneer, aloo-dum, baigan bharta, daal makhani etc will work. The raita given at most places are not to my kids liking. It should not be so sour or tangy.  We make amazing raita at home.

Easy things to learn at home -  daal, daal makhani, cholle, rajma, rice, peas pilaf (or any other veggi pilaf), raita, sauteed cauliflower (gobi bhujia), okra, eggplant bharta, gobi aloo.  The base for most north Indian curries can be made by onions, tomatoes, ginger, garlic, cilantro, deseeded green chillies,  and for spices just have  -  turmeric, cumin, paprika, cardamom, coriander seeds.    You can make seriously delicious food with just these spices.

I have converted many of my kid's friends to Indian food because they have had food at our house and experienced the "flavor explosion" of home cooked Indian food. [/quote]

We love taita and never new it was not supposed to be tangy. Please share your recipe![/quote]

Sorry PP here - I meant Raita. Sorry![/quote]

Not the PP you replied to, but raita can be done so many ways. One of my favorites is with grated cucumbers, mint, roasted cumin, and pink salt. This is somewhat like tzatziki but with more yogurt. Another one I like is very finely chopped tomatoes, onions, and fresh cilantro in yogurt, again with some regular or pink salt. A very popular one uses 'boondi' that you can get at indian grocery stores - its small fried crunchy chickpea flour balls, Some people soak them in water and then they are a very soft in raita and some people just add them as is to give its some nice crunch. Season this as per your taste. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics