Text 34324, 85 rader
Skriven 2013-03-03 06:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: indian food 191
=======================
 ML> the way). Thence there are several buses to several subway
 ML> stations, and I caught one, and an hour later (an hour plus
 ML> early) I ws at the airport. When public transport works it
 ML> is a wondrous thing.
 NB> That it is.  :)

As I rely on it I need to maintain that attitude. A lot
of US cities I'd like to visit don't have very good transit,
which tends to prevent my going there, unless I can convince
a driver (Lilli) to join me. Europe is much easier, and I am
glad that Boston is often referred to as a misplaced
European city.

 ML> The place is called Punjabi Tadka, and it has the nuts to have
 ML> opened last year right across the street from the acknowledged
 ML> best Indian in town, Punjab.
 NB> Maybe not too nuts if their food and service is at least comparable to
 NB> the place across the street, and they'd noticed the other place being
 NB> always packed...  maybe even (noticing the similarity of name) it was
 NB> started by the same (or a subset thereof) people...?

Quite different styles. The established place is pretty
elegant, for an Indian restaurant; this one is more like
a bar (the bar is prominent as you enter) with tables.
Perhaps relatives running the places, I doubt anything
closer. Next time I go to either, maybe I'll ask about the
other and see if I get the straight dope or just vitriol.

 ML> Disconcerting start: I'd ordered lamb saag, and what came had no
 ML> spinach and was kind of orange red. Turns out that this was an
 ML> ordinary lamb curry, but as they'd made it already, and it
 ML> smelled pretty good, we didn't send it back. It was good, but
 ML> altogether too similar to one of the other dishes we'd ordered,
 NB> You'll have to go again on a less crazy night and see if you can get
 NB> the lamb saag... sounds like they'd do that well, too... :)
 
I should hope so. Problem being that we should have had three
contrasting dishes, and we ended up with two almost identical
(though good tasting ones), and next time's lamb saag (pretty
easy to make, see below) is not going to fix last time's meal.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Lamb with Spinach (Dilli Ka Saag Gosht)
 Categories: Indian, Main dish, Spicy
      Yield: 6 servings

      8 T  Vegetable oil
      6 ea Whole cloves
      6 ea Cardamom pods
      6 ea Garlic cloves chopped
      2 lb Cubed lamb
      1 t  Coriander seeds
      2 t  Salt
      2 lb Fresh spinach chopped
    1/4 t  Black peppercorns
      2 ea Bay leaves
      2 ea Medium onions finely chopped
      1 ea Inch cube of ginger chopped
      2 t  Ground cumin
    1/4 t  Cayenne pepper
      5 T  Plain yogurt well beaten
    1/4 t  Garam masala

  Heat the oil in a large pot over a medium-high flame. When hot, put
  in the  peppercorns, cloves, bay leaves, and cardamom pods. Stir
  for a second. Now put in the onions, garlic and ginger. Stir and
  fry until the onions develop brown specks. Now add the meat, ground
  cumin, ground coriander, cayenne pepper, and 1/2 of the salt. Stir
  and fry for a minute. Add 1 tablespoon of the yogurt. Stir and
  fry for a minute. Keep doing this until all yogurt has been
  incorporated. The meat should also have a slightly browned look. Add
  the spinach and the remaining salt. Stir to mix. Keep stirring and
  cooking until the spinach wilts completely. Cover tightly and
  simmer on low heat for about 1 hour or until meat is tender. Remove
  the lid and add the garam masala. Turn the heat to medium. Stir and
  cook another 5 minutes until most of the water in the spinach
  disappears and you have a thick, green sauce. Remove the whole
  spices and serve. Source unknown

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)