cooking with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
missnegativity
Nov. 14th, 2004 06:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabotabbyOkay, this was inspired in part by nostalgia_lj's ¡awesome curry recipe! that I can't follow because it's written in free-form verse. Or because I'm an incompetent in the kitchen. You decide.
The set-up is this: I made curry for Sara, Chris, and Squibb last week using that nasty curry paste you can buy in stores. I think they were very polite about it. So last night I was talking shop with Asad, and I complained "OMG Asad my curry always tastes like it was made by white people!" And Asad's like, "Well, you are white." And I'm like, "Just because I'm white doesn't mean I had all my tastebuds removed."
So Asad took pity on my and gave me a curry recipe, which he said cannot fail, even with someone as incompetent as I am. (He didn't say that last part, because he's nicer than I am.) It actually worked, and I took pictures so that I'd remember how to do it.
Stuff you need:
Turmeric
Garlic powder
Ginger powder
Salt
Really hot chili powder
Diced tomatoes (only I couldn't find those, so I used a can of whole tomatoes.)
Chickpeas (two cans)
Cooking oil
Onions
Optional (because I can't follow recipes properly)
Spinach
Paneer
How to do this thing
1. First you assemble all of your ingredients in your pathetically small kitchen. Comme ça!
Here's a closeup of the main spices you need.
2. Next, you fry some onions.
About this much.
Until they are nice and brown and the whole apartment smells nicely of onions. I love the smell of cooking onions.
3. You put some oil down to cover the bottom of the pot, and then cover that with the onions. Then you take a teaspoon each of turmeric, garlic powder, ginger powder, and salt, and a half teaspoon of chili powder (I'm going to use more next time) and dump that on. Mix that all up.
4. Then you open up your can of tomatoes and dump it on. Mix it up and start cooking on medium heat.
5. Now you dump your chickpeas on.
6. You can't really go wrong with paneer. Ever.
7. Also spinach. Like Popeye. It's a good alternate source of iron for anemics like me.
8. Cook the fucker on medium heat, stirring occasionally, for 45 minutes or until your whole apartment smells like curry.
9. Yum! Serve with chapatas, or rice if you're more ambitious than I am.
Isn't that cool? This makes enough curry to last about a week, and it's hot enough that I can actually taste it through my awful cold.
See, guys, I really don't eat babies. Usually.
nostalgia_lj's ¡awesome curry recipe! that I can't follow because it's written in free-form verse. Or because I'm an incompetent in the kitchen. You decide.The set-up is this: I made curry for Sara, Chris, and Squibb last week using that nasty curry paste you can buy in stores. I think they were very polite about it. So last night I was talking shop with Asad, and I complained "OMG Asad my curry always tastes like it was made by white people!" And Asad's like, "Well, you are white." And I'm like, "Just because I'm white doesn't mean I had all my tastebuds removed."
So Asad took pity on my and gave me a curry recipe, which he said cannot fail, even with someone as incompetent as I am. (He didn't say that last part, because he's nicer than I am.) It actually worked, and I took pictures so that I'd remember how to do it.
Stuff you need:
Turmeric
Garlic powder
Ginger powder
Salt
Really hot chili powder
Diced tomatoes (only I couldn't find those, so I used a can of whole tomatoes.)
Chickpeas (two cans)
Cooking oil
Onions
Optional (because I can't follow recipes properly)
Spinach
Paneer
How to do this thing
1. First you assemble all of your ingredients in your pathetically small kitchen. Comme ça!
Here's a closeup of the main spices you need.
2. Next, you fry some onions.
About this much.
Until they are nice and brown and the whole apartment smells nicely of onions. I love the smell of cooking onions.
3. You put some oil down to cover the bottom of the pot, and then cover that with the onions. Then you take a teaspoon each of turmeric, garlic powder, ginger powder, and salt, and a half teaspoon of chili powder (I'm going to use more next time) and dump that on. Mix that all up.
4. Then you open up your can of tomatoes and dump it on. Mix it up and start cooking on medium heat.
5. Now you dump your chickpeas on.
6. You can't really go wrong with paneer. Ever.
7. Also spinach. Like Popeye. It's a good alternate source of iron for anemics like me.
8. Cook the fucker on medium heat, stirring occasionally, for 45 minutes or until your whole apartment smells like curry.
9. Yum! Serve with chapatas, or rice if you're more ambitious than I am.
Isn't that cool? This makes enough curry to last about a week, and it's hot enough that I can actually taste it through my awful cold.
See, guys, I really don't eat babies. Usually.
