Monday nights have become “Attempt to Cook Indian Food Night” in my house. Here’s what I learned this week.
- Even if my grandfather was raised in India*, that means naught-all in my ability to cook Indian food.
- Must. Steal. Grandpa’s. Chutney. Recipe. No internet ones have come close.
- Yogurt cheese tastes like yogurt. I don’t know why I expected anything different. It also is pretty awesome mixed with dal.
- If you have no cheesecloth, a scrap of old t-shirt works fantastically.
- Before beginning dal, ensure bedroom doors are closed and fans are placed strategically to immediately draw cooking smells out of the house through as few rooms as possible.
- Cook onions on medium heat. DO NOT TURN UP. Learn patience.
- They’re called ‘popping seeds’ for a reason. Get a pot lid handy. And they burn instantly on high heat.
- Burnt popping seeds taste okay.
- Coriander seeds are frickin’ AWESOME. They’re like tiny crunchy lemons.
*Yes, my grandfather is white. He also has absolutely nothing to do with my genetics. HA! Wrap your head around THAT one!