tag:blogger.com,1999:blog-2516910192396621134.post2426529531657332322..comments2023-05-08T09:59:56.004-04:00Comments on Pleasing My Palate: The Maiden Voyage of my Slow Cooker — Rajma (Indian Kidney Beans)Michael Hankohttp://www.blogger.com/profile/00578621509967600184noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2516910192396621134.post-4974808005379150972011-02-04T18:48:45.713-05:002011-02-04T18:48:45.713-05:00yes, Michael, my teacher, Manjuali Devi is hari kr...yes, Michael, my teacher, Manjuali Devi is hari krishna and practices ayruveda. Her classes were peppered (tee hee, get it?) with all kinds of health advice that I really enjoyed: I made sure to jot notes in the margins of my books. She teaches at the local hari krishna temple that has a restaurant: Kalichandji's Restaurant and Palace.<br />That book sounds wonderful, thanks for suggesting it!! I'm going to hunt down a copy! mmmm, now I have to have Indian for dinner. ;)Jackihttps://www.blogger.com/profile/17901749358228265651noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-45861330264671956172011-02-01T02:03:22.765-05:002011-02-01T02:03:22.765-05:00Thank you. I thought I posted a reply. Could you...Thank you. I thought I posted a reply. Could you make dal in a slow cooker. I am interested to know how you can make the food not so bland. I am sure you will find a way to spice up the taste.JosetteKhttps://www.blogger.com/profile/14914250955369503213noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-18146020667636042222011-01-31T07:29:01.697-05:002011-01-31T07:29:01.697-05:00That rotten fish stuff probably comes from the Bur...That rotten fish stuff probably comes from the Burmese version of fish sauce. Terrible smells, yes, and you don't even want to think about how it's made, but mmmmmmmm, what a good flavor!<br /><br />I'm sorry to hear about your stepbrother's death.Michael Hankohttps://www.blogger.com/profile/00578621509967600184noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-63615289081153802992011-01-31T02:12:49.106-05:002011-01-31T02:12:49.106-05:00I know that they do not use alot coconut milk in t...I know that they do not use alot coconut milk in their cooking, however they do use fish gravy, and some other really stinky stuff that smelled like rotten fish. They use alot of pickles as condiments. One I remember was cauliflower pickles, lemon pickles, mango etc. I am sure that you are right that it is a cross between Thai and Indian, with probably more Indian.<br />I remember as a child that they would eat food with their hands, roll the rice in a ball. LOL. <br /><br />My stepbrother owned a restaurant in Melbourne, Australia named Burma House. Unfortunately, he died in 2007 and his wife and sons run it now.JosetteKhttps://www.blogger.com/profile/14914250955369503213noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-54991040009596870282011-01-30T17:41:51.419-05:002011-01-30T17:41:51.419-05:00Hi Josette. I'm making it my mission to figur...Hi Josette. I'm making it my mission to figure out how to make non-bland food in a slow cooker! I would love to hear more about the Burmese cooking you've been exposed to. In my imagination, it's like a cross between Thai and Indian, but I'm not sure what I'm basing that on. You can let me know if I'm close.Michael Hankohttps://www.blogger.com/profile/00578621509967600184noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-45150595224218213122011-01-30T16:52:30.611-05:002011-01-30T16:52:30.611-05:00I have to honest, I do not like slow cookers, or t...I have to honest, I do not like slow cookers, or the taste of the food. It is very bland. Well, the ones I have tasted are not very palatable.<br /><br />I do love Indian food, and my stepfamily are Burmese.<br />Everything they make is browned and spices are roasted.<br /><br /><br />I don't think they use much garlic in their cooking.JosetteKhttps://www.blogger.com/profile/14914250955369503213noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-51403432476626856252011-01-26T16:16:07.147-05:002011-01-26T16:16:07.147-05:00Hi Jacki. Do you know Yamuna Devi's Art of In...Hi Jacki. Do you know Yamuna Devi's Art of Indian Vegetarian Cooking? It's a huge cookbook based on ayurvedic practices, and so uses no onions or garlic in any of the recipes. Is it possible your teacher was ayurvedic as well? The food comes out very different without these flavorings, but tastes cleaner somehow and more subtle. It took me a bit of getting used to, since I am pretty much a garlic fiend, but now I can enjoy food with or without!Michael Hankohttps://www.blogger.com/profile/00578621509967600184noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-3763132169256150482011-01-26T15:21:33.788-05:002011-01-26T15:21:33.788-05:00wow! I love Indian food and had never known how to...wow! I love Indian food and had never known how to spell chaunk, b/c my much-beloved Indian cooking teacher, Manjuali, pronounced it "chaunce", but as soon as you described it, I knew what you meant. I'm not exotic on my oils for Indian dishes: I use either olive oil or ghee and I rarely add either onion or garlic. In fact I've had so little onion or garlic in Indian dishes I'm not sure if I would like it much. I probably would have just left both of those out of the beans. :) However, I will put cumin in anything. After cumin, my fav ingredient is coconut milk. My favorite Indian dish has to be green papaya and paneer in coconut milk. it's the best ever!<br />I'm looking forward to seeing more adventures in Indian cooking!Jackihttps://www.blogger.com/profile/17901749358228265651noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-78285768571376555692011-01-26T12:12:47.168-05:002011-01-26T12:12:47.168-05:00And now I'm going to Google "argemone oil...And now I'm going to Google "argemone oil, " which I don't even know how to pronounce.Michael Hankohttps://www.blogger.com/profile/00578621509967600184noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-81593574604769244972011-01-26T12:12:10.453-05:002011-01-26T12:12:10.453-05:00Eeek! I think I'd better do a little research...Eeek! I think I'd better do a little research before my next meal calling for mustard oil. Thanks for the warning.Michael Hankohttps://www.blogger.com/profile/00578621509967600184noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-10313789391971103652011-01-26T11:54:27.887-05:002011-01-26T11:54:27.887-05:00You actually eat the mustard oil? You are brave......You actually eat the mustard oil? You are brave...<br /><br />There was a big recall here in Canada in 1998 - Health Canada found that mustard oil was adulterated with argemone oil, which is toxic. Since I have no idea which is a reputable brand of mustard oil, and which is potentially toxic, I just avoid buying it altogether.birdmommynoreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-39641684188705360842011-01-26T11:49:07.448-05:002011-01-26T11:49:07.448-05:00I have a book recommendation that might help you i...I have a book recommendation that might help you in your slow cooker experience. It's called "The Slow Cooker Ready and Waiting Cookbook" by Rick Rodgers. It goes into detail about the many techniques you can use to adapt recipes to the slow cooker and get the most flavor from your meal. I used to hate slow cooker food until I got this book and used some of the techniques.<br /><br />Sometimes it's just as simple as sauteing your vegetables - especially onions, which I mention since you noted they tasted raw. <br /><br />This book has loads of recipes, hints and tips and tells you how to make anything from coq au vin to meatloaf (which I make in the slow cooker, and it's the juiciest most tender meatloaf I've ever had; I always get loads of compliments when I make it for guests) to vegetarian meals to breads and desserts.<br /><br />Anyway, I'm really enjoying your blog. I'm so glad Peter referred us over here. :) I'm off to make lunch for my little ones and try my hand at roasting chickpeas for a snack.AmyLounoreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-59394675215037730592011-01-26T10:55:47.343-05:002011-01-26T10:55:47.343-05:00I'm impressed that you would throw together a ...I'm impressed that you would throw together a recipe for your first go with a slow cooker. Most slow cooker recipe books caution you to not deviate at all from the recipes as minor changes can make a big difference to the outcome :P<br /><br />Re: the onions. Sometimes I cook them first, sometimes not. The recipe books say to put any veggies under meat in the slow cooker, as veggies cook more slowly than meat, and for some reason (being close to the heat source? being immersed in liquid?) being at the bottom is better. But I don't know how to apply that rule to beans. Interesting.<br /><br />Sounds like your first go turned out fairly well. Certainly sounds yummy! But ditto Debbie's comment about peeking!Jackihttps://www.blogger.com/profile/03601691032325961639noreply@blogger.comtag:blogger.com,1999:blog-2516910192396621134.post-59095403310292685332011-01-26T09:23:28.868-05:002011-01-26T09:23:28.868-05:00Hilarious yam photo!
So your rajma was only unsuc...Hilarious yam photo!<br /><br />So your rajma was only unsuccessful because of the onions? That's really not too terrible for a first go in the crock pot. Maybe you need some caramelized onions on standby in the freezer? And STOP peeking inside. ;-)Debbie Cookhttps://www.blogger.com/profile/03601675304884019607noreply@blogger.com