If you had half a brain you would realize I am currently trying my hand at Indian shit so this will be a learning process for everyone. About 95% of what I do here is my first attempt at it (I am just that awesome) but when it comes to "ethnic" food I have no fucking clue what I am doing. It is not my fault America is the best at everything. I made this paalak paneer and it was just okay. Yeah it was good, of course, but it was not the best ever like all my other shit. I think the problem is that I have no idea what it should taste like. I have a plan. I shall execute it. I will make Indian food my bitch. Don't eat it, yet.
Thursday, September 16, 2010
Paalak Paneer
If you had half a brain you would realize I am currently trying my hand at Indian shit so this will be a learning process for everyone. About 95% of what I do here is my first attempt at it (I am just that awesome) but when it comes to "ethnic" food I have no fucking clue what I am doing. It is not my fault America is the best at everything. I made this paalak paneer and it was just okay. Yeah it was good, of course, but it was not the best ever like all my other shit. I think the problem is that I have no idea what it should taste like. I have a plan. I shall execute it. I will make Indian food my bitch. Don't eat it, yet.
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Yesterday at an Indian restaurant I overheard some parents talking to their kids about India. Point #1: "India is a country in Africa."
Look forward to your future recipes.
Did you make your own paneer? It's all in the paneer. It should taste good. I don't know; I've spent 21 months in India and my most insightful comment is that it should taste like palak paneer.
It isn't?
I bought paneer because I cannot stomach the milk curdling with vinegar and/or citric acid. I might try now though. I fried the chunks in butter but I think I cut them too large.
I've been making Indian food for years and have grown to love cooking it. It' NOT all about the paneer. It's about the spices, the temperature, the timing, and patience. It's all about the process. Stick with it, and you'll get better. Or not.
Try putting a dot on your head before you cook next time. I bet that will work!
You can also use firm tofu in place of the cheese...and it is all in the spices and cooking.
Cooking is really not that easy...but it's fun. Can you post a few more pictures for those of us you are speaking to in your tagline?
That looks like something the cat hacked up.
Bwa ha haha, serves you right to not be the best! WORD
You probably need some hing if it ain't good.
Asshole.
Now, tell me where the fucking market is.
Thanks Carrie. I will end up rocking this shit. Just watch.
I did put on a brightly colored robe...oh wait, it was just my track pants
I heard that too but my lady hates tofu and loves cheese.
Jay, I will post a full pictorial and recipe once I perfect it. For the record I figured out what I was missing so I am going to make it again tomorrow.
yes it does
When I end up being the best I will rub it in your stupid face!
What the fuck is "hing?" I said it's a fucking secret!
Hing is also known as asafoetida. it is the ground, highly aromatic gum of a tree that smells like a dirty- uh, well, you don't want a mouthfull of it, but it is good if you use tiny pinches of it at a time.
Now, be nice and tell me where it is, or FACE MY FEATHERY WRATH!!!
FEATHERY WRATH! FEATHERY WRATH! FEATHERY WRATH! FEATHERY WRATH!
Do I need to drop more on ya? How ya like me now?
FEATHERY WRATH! FEATHERY WRATH! FEATHERY WRATH! FEATHERY WRATH! FEATHERY WRATH!
Not telling!!!
That's okay. There are only three listed in the PDX area, and I will go to each of them till I spot you. Then, I shall know which one it is.
Plus, I bet I'll pick up some excellent ingredients.
I am, however, going to suggest that if your store sells gulab jamun in cans (I have seen it, though not lately) that you give them a try. Even better, make some from scratch and use extra rose water to flavor the syrup.
Good stuff.
Oh, yeah;
FEATHERY WRATH FEATHERY WRATH FEATHERY WRATH FEATHERY WRATH FEATHERY WRATH FEATHERY WRATH FEATHERY WRATH!
Hello,
I have go through your post and found some information which play a very important role for me.
So, please keep it up with your these kinds of posts.
Thanks
Cookbooks
Way to go - Indian food! I love it! Don't you have any Indian restaurant in your area? Where I live, we have quite a few and we're really spoiled for choices. The key really is spices to Indian cooking but once you get the grip of it, it's all fun.
That "paalak panneer" (I think you just made up that word) looks like baby shit. Just saying.
How long do we have to look at this mess? Add a new post dammit!
don`t like so delicious;))
Uhm, okay, it's been 10 days now. Don't you have ANYTHING else to report?
Are you kidding? Get off your ass and make a post.
Asshole. What, do you need to come over here and learn how to make tandoori chicken or something? Paratha?
Good grief!
Unless you have suffered some tragic cooking-bacon-naked accident and are being treated for burns to you teeny testicles, you need to get up off 'em and post. Douche.
I like the slightly more humble C.A. in this post. I'm not cooking this til you've nailed it though. You're my guru, man. I'm trying to look past the fact it does indeed look like baby puke.
How long was the fucking recipe for making this shit? A couple hundred pages....with a million fucking ingredients??
Thought so.
Italian cooking....use as few ingredients as you can, you don't want to cover up the incredible freshness of the main ingredient....Indian food: THE exact opposite.
I attempted palak paneer for the first time recently.. used store bought paneer (but I will try to make my own next time) and also purchased ghee and whole green cardamom while at the import store. I cooked my paneer quite a bit- it was golden brown.. and delicious.
This is not my recipe, but the one I followed and it's great!
http://thevillagecook.com/palak-paneer/
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