Indian cookery advice?

Question

I always order form my local indian restuarant Chicken tika masala and Kema pilau rice, i spend a fortune, in order to save money and impress my boyfriend i wwant t cook my own after trying for years to cook rice it goes stick all gloopy and doesnt tasdte to good and curry is plain and boring, how d the takeaway/restuarants get their rice so flaky and tastey and how comes it tastes spicy with a yellow colour, the masala always tastes very sweet witha lovely creamy flavour how do they do this 10 points for the most informative answer ?????

Answer 1

They put oil and a tiny bit of salt in the rice pot to give it that taste. My dad has been doing it for years and the rice is DELICIOUS. You also need to pre-wash the rice.

this site will give you step by step instructions

http://www.indiacurry.com/faqhints/faqri...

You need to buy indian rice, not american rice. This rice needs to be washed before cooking. My mum uses tilda brand BASMATI rice.

The rice at the indian shop has been coloured and spiced. This is a recipe for yellow rice.

http://www.theepicentre.com/Recipes/iyri...

It is not the way that i am used to, but i've bever had the spiced rice you're talking about-only the coloured, plain rice.

To make a perfect curry you need the freshest ingredients possible.They add tumeric and coconut milk to the curry. This video is great for beginners.

http://www.videojug.com/film/how-to-make...

I hope this helps. I wouldn't try the yellow rice, and would just try the normal plain basmati rice cooked in the way i told you, as together they might be a bit overpowering. Curry houses take years to develop their recipes, and  you yourself will tinker it a bit everytime you amke it. I would start off with the plain, light rice, and try your best with the curry.

Good luck!

Also, please note that the curry will take you at least an hour to make if it's your first time. And to buy the ingredients, expect to spent around £10. However, you will have lots of spices left over that you can use again and again, so every additional time it will cost half that amount. Hope this helps.

Answer 2

The food tastes spicy and is yellow because thats the spice they put in it. It's called Haldi and you can find it at any east indian grocery store.

Answer 3

I'm half Pakistani(near India) so i will know most of it ok first

Chicken tikka (Hindi: मुर्ग़ टिक्का; Urdu: چکن تکہ; / mugɣ ʈikkɑː /) is a dish of Indian Subcontinent. It originated in the Punjab region of India and Pakistan possibly among Hindkowans of Peshawar.

It is traditionally baked on skewers with small pieces of chicken, usually boneless, in a clay based oven called tandoor, after marinating in spices and yogurt.

The literal meaning of tikka in Persian — the language of the Mughals who named many Indian dishes — is "bits, pieces." The Punjabi version, though, is barbecued on red-hot coal and does not always contain boneless pieces.

The pieces are brushed with ghee (clarified butter) at intervals, which gives its taste, while being continuously fanned. It is typically eaten with a green coriander & tamarind chutney, served with onion rings and lemons, or used in preparing a chicken tikka masala.

A chicken tikka sizzler is a dish where Chicken Tikka is served on a heated plate and is served with onions. The dish is also known and eaten in Afghanistan, though the Afghan version (generally like Persian and Middle Eastern dishes) is less spicy compared to the Indian version.

heres some websites

http://www.indian-food-recipe.com/conten...

http://www.indiaforvisitors.com/food/tan...

http://www.recipezaar.com/115292

http://punjabirecipes.gurudwara.net/page...

http://www.angelfire.com/country/fauzias...

http://asiarecipe.com/afgmain.html

nutrition of Chicken Tikka Misala

http://www.calorieking.com/foods/calorie...

ps im sorry about the Kema Pilau rice :(

Answer 4

I can;t answer about the rice, I use basmati rice and it always comes up nice, I don't colour it, however for the curry please don't buy curry powder from the supermarket, this is a gimmick and not the real stuff, if you go to an asian store then you can buy basar (the real curry powder) - if you can't see it just ask for basar they will show you it. It is a mix of spices and should include haldi (turmeric) so you wont need to add seperately.

Fry 2 large onions in olive oil or butter with a spoon of salt and 2 whole fresh green chillies, stalks off.

Wait 15 mins on medium heat, stirring occassionally, then add half a can of chopped tomatoes (easier to cook) or 2-3 chopped fresh ones.

Add 2 teaspoons basar, stire, cook on low heat for at least 30 mins, longer the better, stirring occassionally. Add a bit of water if needed.

Now you have the curry base - you could add 3lbs boneless chicken or lamb, or add cooked lentils, or vegetables and cook slowly.

At the end add some chopped fresh coriander (sold in bunches in asian shops) and a tablespoon of ground cumin.

Remove the whole chillies if wished (the flavour would have infused in) and Enjoy!

Answer 5

I too really want to make a curry from scratch. Have asked on here and waiting for answers.....

But i do recomend buying curry paste. I use them with yougart instead of cream as its healthier. Its reallt simple.

Curry paste (tikka)

Yogart

tinned tomatoes or fresh

water and meat of your choice

My partner says its really good. Cooked it for the inlaws who also seemed to approve.

Saves buying all the spices which can be costly ans wont get used much.

Answer 6

I had a Chinese flatmate and this is how he taught me to cook rice. For Indian style rice buy basmati and do the following.

Put the rice in a pan.

Take the pan to the sink and start to run water into it, it's best if the pan is on a slight angle.

With your fingers gently stir the rice. The water will turn a milky colour. let the water run over the top of the pan and keep going until the water is clear.

Then put fresh water in the pan in the ratio of 1 part rice, 2 parts water bring to the boil, turn down and simmer until all the water has gone.

The colour of curries in restaurants is often just food colouring, buy some yellow food colour and add a couple of drops.

It's really difficult to do the tikka masala at home because you do not have a tandoor - clay indian oven that gets much hotter than your oven at home.

You basically need to do tandoori chicken and then add a source to it.

This is an approximation.

you need yoghurt, chicken b*****s, spices (your own choice i use turmeric, cumin and chilli with salt and pepper) 1 lemon or lemon juice, creamed coconut and passata and onions.

Cut 2 or 3 slits in the chicken breast then coat with the lemon juice.

mix the yoghurt and spices in a bowl. Add the chicken and cover with the yoghurt mixture. Leave this in the fridge overnight to marinade.

Take the chicken out of the mix and either cut it up small and put on kebab skewers to cook or cook as whole b*****s in the oven or under the grill. (or on a BBQ to get a better flavour)

For the sauce

chop the onions finely and fry in some ghee. Add spices of choice and continue to fry. Add the passata and as many chunks of creamed coconut as you like.

cut the chicken into cubes if you didn't earlier and then add this to the sauce.

Reduce the sauce until it is the consistency you like.

eat and enjoy.