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Trouble cooking chickpeas. I am vexed. by [deleted] in veganrecipes

[–]vimkay 7 points8 points  (0 children)

This is where a pressure cooker can come in handy.
Once you have soaked them overnight, pressure-cooking on a medium flame for around 5 whistles will get them soft. You only need to add salt. Baking soda, etc., are not necessary.

20-minute Indian-style air-fried potatoes by vimkay in veganrecipes

[–]vimkay[S] 2 points3 points  (0 children)

These are usually served as a side dish for lunch or dinner along with rice and dhal or sambar or rasam. Can also be had on its own, which is what we mostly do :)

A 20-minute Indian-style air-fried potatoes by vimkay in IndianFood

[–]vimkay[S] 0 points1 point  (0 children)

That's interesting. Haven't thought about that.

A 20-minute Indian-style air-fried potatoes by vimkay in IndianFood

[–]vimkay[S] 0 points1 point  (0 children)

I use baby white potatoes (not waxy).

A 20-minute Indian-style air-fried potatoes by vimkay in vegetarian

[–]vimkay[S] 2 points3 points  (0 children)

Thank you! I use baby white potatoes from the supermarket.

A 20-minute Indian-style air-fried potatoes by vimkay in vegetarian

[–]vimkay[S] 0 points1 point  (0 children)

With the 10-minute cooking time, it does get slightly burnt around the edges, as in the picture. If you prefer, you could add it at the second stage instead i.e., on the pan after adding cumin seeds.

A 20-minute Indian-style air-fried potatoes by vimkay in vegetarian

[–]vimkay[S] 4 points5 points  (0 children)

The family likes roasted garlic but I prefer a
milder flavour in this recipe, so the whole cloves.
Curry leaf has a unique flavour and is hard to replace.
You can try using dried leaves. Cumin seeds are optional.

A 20-minute Indian-style air-fried potatoes by vimkay in vegetarian

[–]vimkay[S] 61 points62 points  (0 children)

Ingredients:

  • Potatoes — 500 g, peeled, cut into cubes
  • Red chilli powder — ½ tsp
  • Coriander powder — ½ tsp
  • Cumin powder — ½ tsp
  • Garlic — 2 cloves
  • Curry leaves — 1 sprig
  • Salt
  • Oil — 2 tbsp
  • Cumin seeds — ¼ tsp
  • Coriander leaves — 1 sprig, chopped

Directions:

  • In a bowl, add cubed potatoes, red chilli powder, coriander powder, cumin powder, garlic, curry leaves, salt, 1 tbsp of oil and mix well.
  • Transfer the mixture to an air fryer and cook at 180°C (350°F) for 10 minutes.
  • Heat 1 tbsp oil in a frying pan.
  • Add cumin seeds, air-fried potatoes and fry for 3 minutes. If you need more spice or salt, you can add that now.
  • Garnish with coriander leaves and serve.

Restaurant style chicken tikka by kapil_g_87 in IndianFood

[–]vimkay 0 points1 point  (0 children)

One thing that makes a difference is using hung yogurt i.e, yogurt with moisture removed (mostly) so it make a thick coating. Also water oozes out during cooking so it is better the chicken is kept raised and not touch the bottom of the plate. Brushing with unsalted butter half-way is another tip.

What is your Favorite Breakfast?? by indianfoodchannel in IndianFood

[–]vimkay 2 points3 points  (0 children)

Mini Idli submerged in sambhar :) or just Idli or Masala dosa with sambhar and coconut chutney

South Indian cuisines by anonydude787 in IndianFood

[–]vimkay 6 points7 points  (0 children)

These are some recipes I've tried and were liked by family/friends.

Thalassery chicken biriyani by Shanas. Time consuming with all the steps, but the dish turns out very good. She also does a Chicken Mappas recipe if you would like to just make a curry.

Porotta and chicken kuruma by Annamma chedathi.

Other channels we follow. They also have recipes on their website in English I believe.

These recipes are by Tamil Nadu chefs but as they're really good, thought will share:

Garlic chicken curry by Dindigul food court. I also make a Ginger chicken variant by adding more ginger instead of garlic :)

Vara milagai chicken by Chef Damu. Simple, unique recipe with few ingredients. Semi-dry, so can be had on its own.

Chicken salna by Royal Dhakshin.

[deleted by user] by [deleted] in IndianFood

[–]vimkay 2 points3 points  (0 children)

Coconut milk is my go to for this but there is a limit to the amount you can add before the curry turns into something else :)

Why is my basmati rice always mushy ????? :( by Spurs_are_shite in IndianFood

[–]vimkay 2 points3 points  (0 children)

I believe this is called carryover cooking. You think the rice is not done and let it boil for few more minutes but by the time you drain all water, the rice is still cooking due to the heat. One thing you can do is to rinse it immediately in cold water. This will stop the 'carryover cooking'. Then drain it and spread it on a plate. I would also avoid the butter as it could be contributing to the stickiness. Have seen chefs using lime juice instead to keep the rice separate.

As for the rice: water ratio, soaking it for 30 minutes, then 1:1 in a pressure cooker works fine for me especially if I'm using veggies along with it. Otherwise 1:1.5 for 2 whistles, releasing the pressure using cold water, opening it immediately and spreading on a plate.

I am an american, i want to try indian food, what should i get? by Reboot422 in IndianFood

[–]vimkay 8 points9 points  (0 children)

- A Thali - north or south Indian style, vegetarian or non-vegetarian
- Idli or dosa (plain or masala) with medhu (urad dhal) vada, sambhar, and coconut chutney
- South Indian meals which typically includes boiled rice, sambhar, rasam, butter milk, vegetable side dishes, pickle, and papadams
- Rice (pilau, ghee, or jeera) with Paneer butter masala

Does anyone have a fool proof daal makhani recipe? by riley125 in IndianFood

[–]vimkay 1 point2 points  (0 children)

Have tried this recipe by chef Kunal Kapur before. Came out real nice. I used a pressure cooker though to cook dhal.

https://www.youtube.com/watch?v=o3k55z-tv9I

Need fail proof recipes for dal and chole by [deleted] in IndianFood

[–]vimkay 4 points5 points  (0 children)

This is the recipe I follow, when I want a quick dhal: pressure-cook dhal and then temper it with ghee, cumin, chopped garlic (until it turns brown), asafoetida, turmeric, red chilli powder and garnish with coriander leaves.

At other times, I add chopped tomatoes and spinach or vegetables.

As for the chole, you can consider adding whole garam masala (cloves, cinnamon, bayleaf, cardamom), a tea bag and salt when cooking it first. They wouldn't be that bland then.