[Sat, Jun 14th @ 11.30am] Indian Food Fanatics Get Together
I love Indian food! 
Unfortunately, I'm going to be out of town (and well out of state) for that weekend. Bummer, I hate to miss this... although it's a small sacrifice compared to the reason for my trip.
I have to give a huge thumbs up 
for Jaipur. One of my favorite restaurants. The fact they've won a whole bunch of Zagat's awards only proves that they are very good quality. 
Unfortunately, I'm going to be out of town (and well out of state) for that weekend. Bummer, I hate to miss this... although it's a small sacrifice compared to the reason for my trip.
I have to give a huge thumbs up for Jaipur. One of my favorite restaurants. The fact they've won a whole bunch of Zagat's awards only proves that they are very good quality.
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6th Gear
Joined: Nov 2005
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From: Ellicott City, MD
. There are tons of good places in the area.Who would like to volunteer to be our honor tour guide?.
Actually, I went to Bombay Bistro in Rockville for lunch today.
Last edited by Maxicooper; May 24, 2008 at 03:35 PM.
2nd Gear
Joined: Oct 2007
Posts: 88
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From: Northern Virginia
Hmmmnnn
Now I am gaining weight just reading this. I love Indian food. I don't know how Mehak (it's on 29 between Gallows Rd. and Shreve Rd in the Fairfax area) is these days. There are a boatload of Indian places in Arlington.
So - when will someone name their Mini "Kali". I joked about this to very good Indian friend of mine about having a totally blacked out MCS with some red trim (mirrors like the GP as well as the grill area). He thought it was a funny idea, but a sure-fire way to scare people.
I'm in for this. Prefer Virginia because of distance, but that's my 2 cents.
I love Indian food. I don't know how Mehak (it's on 29 between Gallows Rd. and Shreve Rd in the Fairfax area) is these days. There are a boatload of Indian places in Arlington. So - when will someone name their Mini "Kali". I joked about this to very good Indian friend of mine about having a totally blacked out MCS with some red trim (mirrors like the GP as well as the grill area). He thought it was a funny idea, but a sure-fire way to scare people.
I'm in for this. Prefer Virginia because of distance, but that's my 2 cents.
Last edited by Christina-JCW; May 24, 2008 at 01:20 PM. Reason: bad sentence structure
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From: The Netherlands
Rajasthani Fiery lamb curry
As the name suggests, this is a very hot dish, not for people with a weak constitution. This is one of the few Indian dishes that contains heat in every sense - both 'chilli hot' and 'spice hot'. You can decide the amount of heat you'd like. Discard most of the seeds from the chillies if you want to reduce the heat, or keep them in if you want it really hot.
Serves 4
25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped
Set aside 3 or 4 of the dried chillies to use later; put the remainder to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli powder and salt in a bowl. Set aside.
Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining cloves, the cinnamon leaves and the green and black cardamoms. When they begin to crackle and change colour, add the garlic. Sauté for 2 minutes or until the garlic begins to turn golden. Add the onions and cook for 10 minutes or until golden brown, stirring constantly. Stir in the meat and cook for 2-3 minutes. Drain the red chillies and add to the pan.
Continue cooking for 10-12 minutes or until the liquid has evaporated and the meat starts to brown. Now add the spiced yogurt and cook for another 10-12 minutes or until the liquid from the yogurt has evaporated. Add the stock or water and bring to the boil, then cover the pan, reduce the heat and simmer until the meat is tender. Check the seasoning. Remove from the heat and keep warm.
To prepare the tadka, or tempering, which boosts the flavours, heat up the reserved ghee or oil in a large ladle over a flame (or in a small pan) and add the reserved cloves and dried red chillies. Cook for 1-2 minutes or until the ghee changes colour and the spice flavours are released. Pour the contents of the ladle over the lamb curry, sprinkle with the chopped coriander and serve.
And yes, I do use the recommended amount of chillies - and no, it wasn't as hot as you'd think. Don't get me wrong, it was hot
, but not supernova 
.
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6th Gear
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From: Ellicott City, MD
Indian Food Fanatic Get Together.
House of India,
http://www.houseofindiainc.com/
9350 Snowden River Pkwy,
Columbia, Md 21044
410-381-3844
Sat, June 14th @ noon to try their infamous lunch buffet.
All are welcome.
House of India,
http://www.houseofindiainc.com/
9350 Snowden River Pkwy,
Columbia, Md 21044
410-381-3844
Sat, June 14th @ noon to try their infamous lunch buffet.
All are welcome.
Last edited by Maxicooper; Jun 4, 2008 at 12:11 PM.
6th Gear
Joined: Nov 2006
Posts: 1,435
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From: Somewhere in time
What did you get ? Was it your first visit ? and.....was it good ? Leona got me hooked on Indian when we were over in England. The Bistro is the closest thing I have found to an "English Tandoori" here on this side of the pond.
I may be able to make the lunch, not sure right now.
Mike
I may be able to make the lunch, not sure right now.
Mike
6th Gear
Joined: Nov 2006
Posts: 1,435
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From: Somewhere in time
unfortunately I'm the wrong end of the country to join you all, but here's my favourite receipe:
Rajasthani Fiery lamb curry
As the name suggests, this is a very hot dish, not for people with a weak constitution. This is one of the few Indian dishes that contains heat in every sense - both 'chilli hot' and 'spice hot'. You can decide the amount of heat you'd like. Discard most of the seeds from the chillies if you want to reduce the heat, or keep them in if you want it really hot.
Serves 4
25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped
Set aside 3 or 4 of the dried chillies to use later; put the remainder to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli powder and salt in a bowl. Set aside.
Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining cloves, the cinnamon leaves and the green and black cardamoms. When they begin to crackle and change colour, add the garlic. Sauté for 2 minutes or until the garlic begins to turn golden. Add the onions and cook for 10 minutes or until golden brown, stirring constantly. Stir in the meat and cook for 2-3 minutes. Drain the red chillies and add to the pan.
Continue cooking for 10-12 minutes or until the liquid has evaporated and the meat starts to brown. Now add the spiced yogurt and cook for another 10-12 minutes or until the liquid from the yogurt has evaporated. Add the stock or water and bring to the boil, then cover the pan, reduce the heat and simmer until the meat is tender. Check the seasoning. Remove from the heat and keep warm.
To prepare the tadka, or tempering, which boosts the flavours, heat up the reserved ghee or oil in a large ladle over a flame (or in a small pan) and add the reserved cloves and dried red chillies. Cook for 1-2 minutes or until the ghee changes colour and the spice flavours are released. Pour the contents of the ladle over the lamb curry, sprinkle with the chopped coriander and serve.
And yes, I do use the recommended amount of chillies - and no, it wasn't as hot as you'd think. Don't get me wrong, it was hot , but not supernova .
Rajasthani Fiery lamb curry
As the name suggests, this is a very hot dish, not for people with a weak constitution. This is one of the few Indian dishes that contains heat in every sense - both 'chilli hot' and 'spice hot'. You can decide the amount of heat you'd like. Discard most of the seeds from the chillies if you want to reduce the heat, or keep them in if you want it really hot.
Serves 4
25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped
Set aside 3 or 4 of the dried chillies to use later; put the remainder to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli powder and salt in a bowl. Set aside.
Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining cloves, the cinnamon leaves and the green and black cardamoms. When they begin to crackle and change colour, add the garlic. Sauté for 2 minutes or until the garlic begins to turn golden. Add the onions and cook for 10 minutes or until golden brown, stirring constantly. Stir in the meat and cook for 2-3 minutes. Drain the red chillies and add to the pan.
Continue cooking for 10-12 minutes or until the liquid has evaporated and the meat starts to brown. Now add the spiced yogurt and cook for another 10-12 minutes or until the liquid from the yogurt has evaporated. Add the stock or water and bring to the boil, then cover the pan, reduce the heat and simmer until the meat is tender. Check the seasoning. Remove from the heat and keep warm.
To prepare the tadka, or tempering, which boosts the flavours, heat up the reserved ghee or oil in a large ladle over a flame (or in a small pan) and add the reserved cloves and dried red chillies. Cook for 1-2 minutes or until the ghee changes colour and the spice flavours are released. Pour the contents of the ladle over the lamb curry, sprinkle with the chopped coriander and serve.
And yes, I do use the recommended amount of chillies - and no, it wasn't as hot as you'd think. Don't get me wrong, it was hot
, but not supernova .Oh yeah ! I will try this for sure ! I just made Curry last night, amazing how hot one Habanero pepper is with full seeds....one tip, don't ever rub your nose after chopping one up
I thought my nose was going to explode....and yes, I always wash my paws after rubbing my nose before I go back to the cooking ! I'll post this simple recipe laterMike
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6th Gear
Joined: Nov 2005
Posts: 3,911
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From: Ellicott City, MD
What did you get ? Was it your first visit ? and.....was it good ? Leona got me hooked on Indian when we were over in England. The Bistro is the closest thing I have found to an "English Tandoori" here on this side of the pond.
I may be able to make the lunch, not sure right now.
Mike
I may be able to make the lunch, not sure right now.
Mike
I tried almost everything, awesome food, good location and service.
Please try to make it for lunch. Food at House of India is pretty good as well. They are on the spicier side, but good.
I'm drooling already.
6th Gear
Joined: Aug 2007
Posts: 1,881
Likes: 3
From: Edgewater, MD
Oh yeah ! I will try this for sure ! I just made Curry last night, amazing how hot one Habanero pepper is with full seeds....one tip, don't ever rub your nose after chopping one up I thought my nose was going to explode....and yes, I always wash my paws after rubbing my nose before I go back to the cooking ! I'll post this simple recipe later
Mike
I thought my nose was going to explode....and yes, I always wash my paws after rubbing my nose before I go back to the cooking ! I'll post this simple recipe laterMike
Only one pepper? 
Sorry you burned your nose, though Betcha won't make THAT mistake again soon!
6th Gear
Joined: Nov 2006
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From: Somewhere in time
Never again !!!!!!!
Chris- In regards to HOI, I went there shortly after they had opened. The waiter asked what I wanted to drink and I said "Bass" and he replied that they had no alcohol as they had just been issued their permit. He snapped his fingers and guy came out of the back and he instructed him to go to the nearby liquor store and fetch a six pack of Bass. Thus I had my Bass Ale, great service !
Chris- In regards to HOI, I went there shortly after they had opened. The waiter asked what I wanted to drink and I said "Bass" and he replied that they had no alcohol as they had just been issued their permit. He snapped his fingers and guy came out of the back and he instructed him to go to the nearby liquor store and fetch a six pack of Bass. Thus I had my Bass Ale, great service !
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From: Towson/Baltimore, MD
6th Gear
Joined: Aug 2007
Posts: 1,881
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From: Edgewater, MD
Remaining Indian and burger-free so long, especially in this area with so many wonderful choices, must be a record worthy of the Guiness Book folks. Well done! Can't wait to watch you experience the joys of Indian! And burgers! Just wait until we have a competition to find the best burgers in the area
(I think I see a new thread about to pop up)
4th Gear
Joined: Jan 2008
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From: Towson/Baltimore, MD
Sounds like your membership in DCMM is leading you down the slippery slope to gastronomical ruin (we're SUCH good enablers). Remaining Indian and burger-free so long, especially in this area with so many wonderful choices, must be a record worthy of the Guiness Book folks. Well done! Can't wait to watch you experience the joys of Indian!
And burgers! Just wait until we have a competition to find the best burgers in the area (I think I see a new thread about to pop up)
Remaining Indian and burger-free so long, especially in this area with so many wonderful choices, must be a record worthy of the Guiness Book folks. Well done! Can't wait to watch you experience the joys of Indian! And burgers! Just wait until we have a competition to find the best burgers in the area
(I think I see a new thread about to pop up)
im taking baby steps dang-it!
still a little iffy on the meats that have been in grinders (hence the avoiding burgers)
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From: Montgomery Village, MD
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From: Towson/Baltimore, MD
6th Gear
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From: Somewhere in time
Nah, you're not odd, its a tough thing seeing that, I love animals, hell, I honk at the cows going down the road. Its like watching a cheetah bring down a gazelle, just part of nature but disturbing at the same time.
you can always do a veggie dish. Leona gets shahi paneer "extra spicy" its made of cubes of Cheese in a fantastically fatty sauce ! Yes ! throw in the basmati rice and a piece of Poori.....mmmmmmmmm ! drool derool !
She'll eat chicken out but prefers the free range stuff I use in my own cooking - she works at "Roots" in Clarksville so we get all orgasmic, I mean Organic foods !
Mike
you can always do a veggie dish. Leona gets shahi paneer "extra spicy" its made of cubes of Cheese in a fantastically fatty sauce ! Yes ! throw in the basmati rice and a piece of Poori.....mmmmmmmmm ! drool derool !
She'll eat chicken out but prefers the free range stuff I use in my own cooking - she works at "Roots" in Clarksville so we get all orgasmic, I mean Organic foods !
Mike
6th Gear
Joined: Aug 2007
Posts: 1,881
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From: Edgewater, MD
I was around hunting all my life (never needed to kill anything myself though... plenty of food to go around). But many of my father's friends were from the kill it and grill it school of cuisine. Can't remember how many times we received 'gifts' of home butchered critters with 'things' in the meat that we don't usually choose to ingest.
Anybody remember the Newhart Show episode where Larry, Daryl and Daryl had opened a restaurant, and offered 'critter du jour?' They'd make a daily trip down to the highway bypass to find the freshest 'critter' that had lost an argument with a truck. Now THAT was funny!
I went to Jaipur for lunch today - first time in a while... YUMMY!
Only down side - it was so good that I over-ate (after all, it's buffet for lunch).
That's easy... they may not be particularly fancy or particularly large, but for flavor alone, Five Guys, hands down. 
Only down side - it was so good that I over-ate
(after all, it's buffet for lunch).
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6th Gear
Joined: Nov 2005
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From: Ellicott City, MD