Wheat Flour Dosa and Goat Curry .. mmm mmm bitc#

[BullsOnParade]

I'm freaking starving, hope it will be done by 10:20

 

[Megatomic]

Curry goat sounds good, I don't know what wheat flour dosa is. Should be interesting.

 

[Halin]

I love curry, but goat?

 

[PlatinumGold]

dosa's rock.

 

[monk3y]

Goat is awesome. Probably the most tender meat I've had. I envy you.

 

[sniperruff]

i think it's indian food.

 

[suse920]

Originally posted by: sniperruff
i think it's indian food.

:shocked:

 

[zoiks]

Don't forget to make a reservation for the bathroom. You probably will need to use it for the first hour.

 

[BullsOnParade]

I'm not sure whether its the way we prepare it but while
lamb is a lot softer than goat, the flavor of goat is stronger.
Also in either case we flash fry the meat on a pan to reduce
that musky taste. This works well for chicken too, that gets rid
of the boiled funk that often develops.

 

[Banana]

Goat curry is good! Except when you get mystery goat parts--the meat is weird.

 

[Halin]

I can't eat curry without Nan, are you having Nan? Tasty stuff

 

[BullsOnParade]

Dosa's are a south indian thing along with idly. Dosa is fermented rice flour that is
spread thin over a lightly oiled pan and crisped very similar to a crepe. The wheat flour
is a variation, actually its just mom being a health nazi. Chapati's a bit more work so essentially
she's making wheat flour crepes.

 

[sniperruff]

Originally posted by: suse920

Originally posted by: sniperruff
i think it's indian food.

:shocked:

i thought goat curry is indeed indian food???

 

[BullsOnParade]

and as for the bathroom, after a solid 22 years of this stuff my stomach has developed a ceramic coated
cast iron lining . I'm not sure how hot we'er making it, but its probably not too hot. Another thing is a lot
of the inverse volcano bathroom visits can greatly be mitigated by preparing your spices, onions garlic etc
correctly and tempering the curry with either coconut milk, plain yoghurt, or buttermilk. As for preparing the spices etc,
they should all be either dry roasted or heated in oil with the onions and garlic till the roughness is mellowed/caramelized.
Same thing would apply to stuff like bell peppers that have oils that are likely to cause heartburn. OFten when you order this
stuff at restaurants their curries are loaded with oil which we avoid doing at home.

 

[BullsOnParade]

Most if not all the meat dishes that you'd consider Indian are middle eastern dishes that were brought over
by the muslims. These all come from the north of india, which is and was much more heavily influenced by
the muslim conquerors. South indian fare, apart from the fishing regions have diets based mostly on rice and
sambars or dahal or rasam. These are 'curries' though often not quite as spicy, afterall you can't eat like that everyday,
that are made from steamed and pureed dahal (a type of bean kind of like a split pea) as the base and then
whatever vegetables you choose. Okra and drumstick (weird kind of okra) sambars are my fav. Rasam is a thin sour tomato soup like
preparation. All the sambars, rasams, curries etc. are meant to go with rice and chapati in the south or nan or roti ( same thing as chapati) in the north.