Posted May 7th, 2013, 08:28 PM
Indian cuisine is not rocket science--quite often a recipe is more like a laundry list of things you keep adding to the pot. Dals, or lentils in various types and styles of curries and sauces are stupid simple to make--even _I_ was able to produce a fair product. You just need a basic recipe/directions, the ingredients, the range of spices, and an idea of what you want it to taste like. Then keep "adjusting the spice" until the dish is most pleasing.
Some things are a trifle more complex: when DW and I tried making our own Samosas (spiced mashed potatoes, peas, and other goodies wrapped in a dough wrapper and deep-fried, somewhat like a large crusty won-ton), we had a few casualties--a couple exploded in the fryer
. The deep-fried debris I skimmed out of the oil was tasty, however!
If you're a "spice weakling", doing it yourself is a great opportunity to "do it your way" without risking having your tastebuds cauterized. You can always add more lentils to offset a bit too much spice.
11/2005 NCL Dawn 11-day Thanksgiving Cruise (Jamaica, Caymans, Roatan, Belize, Cozumel, Nassau)
Ok, tell me one more time...WHERE am I going, and WHY am I in this handbasket...?