THAI in OREGON during TRAVEL
Spicetruck Indian Cuisine
We simplify Indian cooking through a unique, easy-to-follow, and elegant approach. We offer both North Indian and South Indian cuisine styles through individual or group interaction. Our clients have varied in ages from 15 (accompanied by guardian/parent) to 70. We love to talk about food and culture.
Mar 7, 2022
Mar 3, 2021
Gluten free Hing
Several of my friends/clients have asked me about gluten-free hing. It is hard to find as gluten/wheat flour is normally used as a anticaking agent with the asafoetida resin (hing/pergungayam) powder.
However, I discovered one brand that offers high quality mix with gluten free hing
https://www.banyanbotanicals.com/hingvastak-powder
https://www.pureindianfoods.com/hing-asafoetida-powder-p/hing.htm
Do you know of other places to get Gluten free Hing? Please comment and let us know!
Oct 2, 2020
Great post about food recipe and love and eventual millions
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A Dying Man’s Lost Recipe Made His Daughter a MultimillionaireSep 3, 2019
Cumin seed and Curry leaf
Today we will quickly go over the benefits of Jeera (zeeraka/cumin seeds) kashayam (infusion) as well benefits of curry leaves (Murraya koenigii).
Where do you find these?
1) Cumin seeds: This is so common now that you can find it all regular grocery stores in the spices section. Of course, Indian grocery stores carry larger sized packets. It may be recommended to get certified organic products if you have a concern about the supply chain/contaminant/residue from spraying etc.
2) Curry leaves - US: typically Indian grocery stores in most cities and suburban areas carry these. Ask for fresh curry leaves at the store and they will point it you. In some states like Florida you can even buy a small plant (to grow in warm conditions - aka indoors)
One such link that also discusses some benefits/uses is: https://www.ypfarms.com/did-you-know/curry-leaves/ Thanks, Nari
Aug 5, 2019
Chana Masala Veggiefied- Chickpeas with Vegetables with rice
CHANA MASALA in TOMATO ONION SAUCE with VEGGIES
This is a variation on the traditional north indian dish of "chana masala" - aka Chhole. most recipes that are popular from the north indian state of Punjab. Back in India, the road side truck stops are the ones that rule in flavor contests on this dish.I have taken the general recipe and added lot of vegetables to it, extra fiber!
Let's do it!
You would need to have onions, tomatoes, green chilis and ginger-garlic as the minimum # of fresh ingredients needed for this recipe.
Some of the illustrations I will use include in mixed to rice, which is a common way to consume this in India. Many folks also eat it with rotis or chapatis or naans (aka 'naan bread'). Don't forget to keep some water H2O or perhaps even milk to keep your cool if you end up adding extra chilis to this dish.
Note: the general cooking procedure for most "curries" involves making this tomato-onion sauce base
- roasting cumin seeds in hot oil, let crackle,
- then add chopped red onions, sauteing those for 2 mins on medium heat,
- Next add the minced garlic, ginger, saute for a min, then add veggies (optional) ,saute for 2 mins,
- add tomatoes, sprinkle turmeric and red chili powder- cook for a min or two,
- then add the pre-cooked chickpeas, simmer for few to 10 mins.
- Remove from heat - garnish with cilantro, serve with a lime wedge, with warm rice.
1) Chana masala (chickpea dish with indian spices) in tomato/onion sauce. Any lenti or beans should work as substitute. If you plan to cook from dry beans, soak them tonight!
2) Jeera rice (rice made with roasted cumin seeds and cardamom)
3) *maybe* Ajwain parantha - unleavened bread with marjoram or caraway seeds. << -- Low probability with ajwain, I cant find mine haha. Might substitute with jeera seeds or with mashed potatoes!
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Major ingredients involved:
For 1) Chickpeas (or red kidney beans or black beans or some lentils)
For a 2 servings size:
1 can Garbanzo beans (or some other beans - see comments below)
1 large/med Tomato or canned diced tomatoes
1 medium Onions
2 cloves Garlic (fresh preferred)
2 tsp 1 inch size Ginger (fresh preferred or powder ok) optional
2 tsp Cumin seeds
2 tsp Coriander seeds
2 tsp powder turmeric
1 tsp black pepper powder or.. 2 small Green chilis chopped (optional)
2 tbsp oil - use any high/med heat oil - I am using canola oil
1/3 cup water
2 tbsp cilantro chopped - optional. (seriously dont measure this but I am adding a measure so *some* people dont use a cupful)
2) 1 cup Rice (basmati preferred but any grain should work- even barley in some cases)
2 cups water
3) Paranthas - Dont think this will happen today (Apr 25 online class), but you can substitute this with wheat tortillas or wraps or store bought naans if you have them!
Whole wheat flour <----
1/2 cup water to knead (more if needed later)
1 tbsp oil
Marjoram or caraway seeds - but is optional
Throw in drained chickpeas (I used a can). |
Mix in the already cooked rice. I used basmati rice, added a spoon of ghee for flavor. |