ms. yvon Posted January 1, 2008 Share Posted January 1, 2008 i found a great looking recipie for cauliflower and potato curry, but it calls for a couple of specialty ingredients i don't have. --garam marsala--asafetida i don't cook very often, so i don't want to buy a big jar of something i may not use again for sometime. here's my question: i read that asafetida (which reeks until cooked) is often used as a substitute for oninons and garlic. has anyone out there used it? have you ever substituted for it? Quote Link to post Share on other sites
H.Stone Posted January 1, 2008 Share Posted January 1, 2008 i found a great looking recipie for cauliflower and potato curry, but it calls for a couple of specialty ingredients i don't have. --garam marsala--asafetida i don't cook very often, so i don't want to buy a big jar of something i may not use again for sometime. here's my question: i read that asafetida (which reeks until cooked) is often used as a substitute for oninons and garlic. has anyone out there used it? have you ever substituted for it? I am of no assistance, but it sounds like it would be great! (Huge help, I know...) Quote Link to post Share on other sites
poppydawn Posted January 1, 2008 Share Posted January 1, 2008 Garam masala's pretty easy to find. It's an Indian spice blend that's often the base of curry blends. Grocery store brands like Spice Islands are available. Even better - if there's an Indian grocery near you, they'll have it and it'll probably be fresher, tastier, cheaper, and probably available in bulk so you can buy just a little bit. I spent two years working for an Indian family in their home, a year and a half in culinary school, four years writing for a food magazine, three years running a catering company and two years teaching culinary classes. This is the first time I've encountered the term asafetida. I just did a little looking, and it seems Whole Foods has a powdered version available, and I'd bet an Indian grocery would, too. I don't think it's something I'd want polluting my spice cabinet, though. I'd most just finely chop an onion, smash a couple of garlic cloves, saute them in butter and add them to the dish instead. Quote Link to post Share on other sites
poppydawn Posted January 1, 2008 Share Posted January 1, 2008 I just read the recipe. Considering that it's just a pinch of asafetida, I wouldn't worry about it at all. And since it's a crockpot recipe, there's no real need to saute the onions and garlic. Just throw a little into the pot. The recipe looks really yummy! Quote Link to post Share on other sites
ms. yvon Posted January 1, 2008 Author Share Posted January 1, 2008 thanks poppy! you have some serious cred! there is a fab indian grocer a nice walk from my pad. a goal! (india sweets & spices) hey happening, here's the link to the recipie! cauliflower & potato curry Quote Link to post Share on other sites
Duck-Billed Catechist Posted January 1, 2008 Share Posted January 1, 2008 I'm going to make some of that soon. It'll be VC soup/crockpot week. Quote Link to post Share on other sites
bjorn_skurj Posted January 2, 2008 Share Posted January 2, 2008 Maybe I'll make some green chile stew, but I'm not going to commit to anything. Quote Link to post Share on other sites
poppydawn Posted January 2, 2008 Share Posted January 2, 2008 I'm wishing I'd made my chickpea and cauliflower curry for dinner tonight. The leftovers would be wonderful right now. Quote Link to post Share on other sites
ms. yvon Posted January 4, 2008 Author Share Posted January 4, 2008 i havent' made the curry yet, but i did make the veggie chili. VERY GOOD! i added a little cinnamon to it (i'd heard some people do that). when i make it again, i'll add another can of beans.veggie chili it's on the same page as the curry. Quote Link to post Share on other sites
Whitty Posted January 4, 2008 Share Posted January 4, 2008 Garam Masala makes a nice rub for grilled meats, too! It's good on popcorn and sprinkled on fresh sliced apples and pineapple. Garam Masala + plain yogurt + pita chips = appetizer goodness Considering I'm in a smallish city in rural Virginia, we are blessed with an excellent Northern Indian restaurant, as well as a convenient carry-out joint less than two miles from my place. Quote Link to post Share on other sites
ms. yvon Posted January 5, 2008 Author Share Posted January 5, 2008 thanks, whitty! i am now the proud owner of a container of garam marsala and was wondering just what to do with it other than put it in this curry dish. want to add: this chili gets better EVERY DAY. damn. Quote Link to post Share on other sites
Edie Posted January 5, 2008 Share Posted January 5, 2008 We have asafetida in our spice cabinet. It is also known as "hing" in Indian cooking. While not required, it does add a little something to the mixture Quote Link to post Share on other sites
jenbobblehead Posted January 6, 2008 Share Posted January 6, 2008 dear spice people:do not forget that Cahtzee and Mr. Cahtzee have their own spice blending biz so if you need some organic vegan spices, let me know. i think their website is down right now. Quote Link to post Share on other sites
Duck-Billed Catechist Posted January 6, 2008 Share Posted January 6, 2008 Intriguing. Quote Link to post Share on other sites
jenbobblehead Posted January 6, 2008 Share Posted January 6, 2008 Intriguing.most spices are vegan and organic anyway, but you never know who is added chicken bullion for flavor, you know? Quote Link to post Share on other sites
Duck-Billed Catechist Posted January 6, 2008 Share Posted January 6, 2008 You're not going to just post the site for all to see? Even though it's down? Quote Link to post Share on other sites
jenbobblehead Posted January 6, 2008 Share Posted January 6, 2008 You're not going to just post the site for all to see? Even though it's down?well, there's nothing to see because it is down. but i can post it: Spice O Rama (not really what it is called) Quote Link to post Share on other sites
Mr. Kinsley Posted January 6, 2008 Share Posted January 6, 2008 i found a great looking recipie for cauliflower and potato curry, but it calls for a couple of specialty ingredients i don't have. --garam marsala--asafetida i don't cook very often, so i don't want to buy a big jar of something i may not use again for sometime. here's my question: i read that asafetida (which reeks until cooked) is often used as a substitute for oninons and garlic. has anyone out there used it? have you ever substituted for it? I'm just shocked you didn't just substitute bacon for, well, anything that needed substituting. Quote Link to post Share on other sites
ms. yvon Posted January 6, 2008 Author Share Posted January 6, 2008 mr. k, you have not lost your touch! Quote Link to post Share on other sites
hollow Posted January 6, 2008 Share Posted January 6, 2008 I'm just shocked you didn't just substitute bacon for, well, anything that needed substituting.Love the tag-line for this product: Quote Link to post Share on other sites
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