prepchef
Gold Member
- 111
Click For Summary
Discussion Overview
The thread explores various Indian recipes suitable for cooking in a 12" skillet, with participants sharing personal experiences and insights related to Indian cuisine. The discussion includes suggestions for recipes, cooking techniques, and the authenticity of Indian food.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, mentions being asked to do a demo for an Indian restaurant and seeks recipe suggestions.
- Another participant expresses skepticism about the authenticity of Indian food made with Pampered Chef products, suggesting a need to research traditional recipes.
- One user shares their limited exposure to Indian food and expresses curiosity about trying new recipes.
- A participant recounts their experience in Sri Lanka, noting the difference between authentic Indian food and American versions, particularly regarding curry.
- Another participant emphasizes the importance of using authentic spices, mentioning challenges in finding substitutes in the U.S.
- One user highlights the enjoyment of paneer cheese and naan bread in Indian dishes.
- A participant shares that their Indian mother-in-law's cooking sets a high standard, making them hesitant to attempt authentic Indian cooking themselves.
- One participant suggests collaborating with the restaurant's chef to promote their recipes during the demo, mentioning the benefits of using stoneware for cooking tandoori chicken.
Areas of Agreement / Disagreement
Views differ on the authenticity of Indian recipes made with Pampered Chef products, with some participants expressing skepticism while others share positive personal experiences. No clear consensus emerges on specific recipes to use in the demo.
Contextual Notes
Participants share a range of personal experiences with Indian cuisine, from cooking at home to exposure during travels, reflecting diverse perspectives on the topic.
Who May Find This Useful
Consultants interested in exploring Indian recipes and cooking techniques, particularly those looking to enhance their culinary demonstrations.
ChefBeckyD
Gold Member
- 20,320
ChefBeckyD
Gold Member
- 20,320
I spent 3 weeks in Sri Lanka (off the coast of India) on a mission trip. I was exposed to plenty of Indian Food.
American versions of Indian Food are not the same. Everything is a curry there - either a savory curry or a sweet curry. Before I went there, I thought I liked curry. After eating curry for 3 weeks, I discovered what I like isn't really curry.
I had to recreate an Authentic Indian Meal for a Missions Event at my church - this is where I found the recipes I used.
AUTHENTIC INDIAN CURRY RECIPES
American versions of Indian Food are not the same. Everything is a curry there - either a savory curry or a sweet curry. Before I went there, I thought I liked curry. After eating curry for 3 weeks, I discovered what I like isn't really curry.
I had to recreate an Authentic Indian Meal for a Missions Event at my church - this is where I found the recipes I used.
AUTHENTIC INDIAN CURRY RECIPES
ChefBeckyD
Gold Member
- 20,320
raebates said:
You're welcome...just be aware that if you attempt to make these - you will need to tone down the heat ALOT! When we were in Sri Lanka, when the people would cook for us, they would tell us they had toned it down so it wasn't spicy....and it still burned! (and I like spice!)
Some of the recipes call for spices for which there is no substitute here in the States. I was able to find some of them at an Online Indian Grocery.....
prepchef
Gold Member
- 111
BettieC
Gold Member
- 390
pamperedbecky
- 4,441
Yum! I love Indian food. My DH is Indian and his mom cooks the BEST Indian food. That's probably why I've never attempted authentic Indian cooking - it'll never live up to hers! I've tried doing "pretend" recipes but I can't come close to the real authentic stuff.
If you're doing a demo and you're NOT actually making Indian food, you can highlight things that would be helpful like the Stainless cookware, chopper, cutlery, various bowls and measuring stuff (although my MIL never measures stuff which is why I can't really learn - I need recipes to follow!). Authentic Indian food is the kind of thing that can cook all day long. In my mind, it's kind of opposite of what I try to do--make fast and easy meals.
If you're doing a demo and you're NOT actually making Indian food, you can highlight things that would be helpful like the Stainless cookware, chopper, cutlery, various bowls and measuring stuff (although my MIL never measures stuff which is why I can't really learn - I need recipes to follow!). Authentic Indian food is the kind of thing that can cook all day long. In my mind, it's kind of opposite of what I try to do--make fast and easy meals.
janetupnorth
Gold Member
- 14,814
I posted a bunch on here awhile back from a fellow missionary in Pakistan. Let me see if I can find them...Here they are:http://www.chefsuccess.com/f7/recipes-pakistan-40159/
janej76
Silver Member
- 74
Just a thought. But, if the demo is to promote the restaurant, wouldn't be good if you got together with the chef there and cooked one of their recipes using PC stuff? That way you're promoting one of their dishes, and promoting PC tools.I've been told that cooking tandoori chicken in stoneware, is like cooking it in a tandoor (which is they clay oven they use in restaurants). So that could be a good one to try - the chef will have the recipe, and the spices you would need.
Chef Kearns
Gold Member
- 3,304
BettieC
Gold Member
- 390
Frequently Asked Questions
What types of Indian curries can be made in a 12-inch skillet?
A 12-inch skillet is perfect for making a variety of Indian curries, such as Chicken Tikka Masala, Paneer Butter Masala, and Chana Masala. The ample surface area allows for even cooking and browning of ingredients, which is essential for developing rich flavors.
Can I prepare biryani in a 12-inch skillet?
Yes, you can prepare a simplified version of biryani in a 12-inch skillet. While traditional biryani is often cooked in a heavy pot, a skillet can work well for layering marinated meat and partially cooked rice, allowing for effective steaming and flavor infusion.
What vegetarian dishes can I cook in a 12-inch skillet?
Vegetarian dishes like Vegetable Korma, Aloo Gobi, and Palak Paneer are excellent choices for a 12-inch skillet. The wide surface area allows for sautéing vegetables evenly and creating a delicious sauce that coats the ingredients well.
Are there any Indian breakfast recipes suitable for a 12-inch skillet?
Absolutely! You can make Indian breakfast dishes like Masala Dosa, Uttapam, or even a savory Vegetable Upma in a 12-inch skillet. The skillet's size is ideal for cooking multiple dosas or uttapams at once, making breakfast preparation quicker and easier.
How do I clean my 12-inch skillet after cooking Indian recipes?
To clean your 12-inch skillet after cooking Indian recipes, let it cool slightly, then soak it in warm, soapy water for a few minutes. Use a non-abrasive sponge to scrub off any stuck-on food. For tough stains, a mixture of baking soda and water can help. Always dry it thoroughly to prevent rusting.
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