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amulI've had an idea for a while about starting a TexMex/Indian Fusion Cusine Restaurant. I think it's very telling of the changes in me since I left My Ex that now, instead of talking about the restaurant that I'm never going to start, instead I've been experimenting with the idea at home and for guests.
Beyond any doubt, the two most successful entrees that I've invented are Tandoori Fajitas and Saag Paneer Burrittos.
The important factor when making Tandoori Chicken is to use dark meat. Once you know that, the rest of the meal just puts itself together. Use all your normal fajita ingredients: green peppers and onions in the skillet, diced tomatos, sour cream (I actually prefer yogurt) and guacamole is a surprisingly good addition. Oh, and fajita shells, of course. I suppose it would be trivial to convert them to burritos, and then even bake them in a tandoori oven if I had one, but I think there's a certain thematic unity to Tandoori Chicken Fajitas which I like to maintain.
Saag Paneer Burritos are also pretty self-evident. My palette is not subtle enough to distinguish between different types of rice, so I've been using basmati or jasmine rice. Pour some in a shell, add a generous helping of your Saag, wrap and double bake.
While discussing this over the weekend, I came up with another glorious idea: Dry Merchi Aloo Tacos. Unfortunately, I don't know what the pan-fried potato goodness is actually called in India, but I'm sure it'll taste delicious in a crunchy taco shell with all the fixings.
I'm hesitant to try to Refried Dal, since I rarely make Dal from scratch. Honestly, the stuff you can get in a can is so good there's little reason to experiment. I suppose I could pour it onto some basmati rice and then boil the excess liquid out until it has the consistency of Dirty Rice, but then I'm mixing Cajun into the mix, and things get really confusing. Would you call that Reboiled? Double Boiled?
The bottom line is that tortillas are close enough to other types of Indian bread that it's just a matter of getting your proportions correct. Once you've established that, you can go anywhere pretty quickly. If you have any other suggestions for TexMex/Indian fusion goodness, let me know. I still need a really good name for the style.
Beyond any doubt, the two most successful entrees that I've invented are Tandoori Fajitas and Saag Paneer Burrittos.
The important factor when making Tandoori Chicken is to use dark meat. Once you know that, the rest of the meal just puts itself together. Use all your normal fajita ingredients: green peppers and onions in the skillet, diced tomatos, sour cream (I actually prefer yogurt) and guacamole is a surprisingly good addition. Oh, and fajita shells, of course. I suppose it would be trivial to convert them to burritos, and then even bake them in a tandoori oven if I had one, but I think there's a certain thematic unity to Tandoori Chicken Fajitas which I like to maintain.
Saag Paneer Burritos are also pretty self-evident. My palette is not subtle enough to distinguish between different types of rice, so I've been using basmati or jasmine rice. Pour some in a shell, add a generous helping of your Saag, wrap and double bake.
While discussing this over the weekend, I came up with another glorious idea: Dry Merchi Aloo Tacos. Unfortunately, I don't know what the pan-fried potato goodness is actually called in India, but I'm sure it'll taste delicious in a crunchy taco shell with all the fixings.
I'm hesitant to try to Refried Dal, since I rarely make Dal from scratch. Honestly, the stuff you can get in a can is so good there's little reason to experiment. I suppose I could pour it onto some basmati rice and then boil the excess liquid out until it has the consistency of Dirty Rice, but then I'm mixing Cajun into the mix, and things get really confusing. Would you call that Reboiled? Double Boiled?
The bottom line is that tortillas are close enough to other types of Indian bread that it's just a matter of getting your proportions correct. Once you've established that, you can go anywhere pretty quickly. If you have any other suggestions for TexMex/Indian fusion goodness, let me know. I still need a really good name for the style.
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no subject
Date: 27 Mar 2008 04:47 (UTC)no subject
Date: 27 Mar 2008 09:30 (UTC)Of course, we'd have to use boneless Rogan Josh, but I think we could get a lot of mileage by keeping the stuff inside primarily lamb, with just a little sauce, and then really ladling the curry on top.
I've been fixating on quesadillas. What would go well with all that cheese?
no subject
Date: 27 Mar 2008 17:00 (UTC)no subject
Date: 27 Mar 2008 18:32 (UTC)no subject
Date: 27 Mar 2008 17:12 (UTC)no subject
Date: 27 Mar 2008 19:31 (UTC)Although, mentioning chicken, I suppose Frontier Chicken would go well with cheese and a quesadilla.
no subject
Date: 27 Mar 2008 19:35 (UTC)I like raita; I'd use it in place of the usual sour cream one uses to dip a quesadilla. (And I like sour cream, so it would work for me. Perhaps a different dip-like sauce for you.)
no subject
Date: 27 Mar 2008 14:12 (UTC)no subject
Date: 27 Mar 2008 18:48 (UTC)Perhaps these are part of my Big City Ways? *duck*
no subject
Date: 27 Mar 2008 18:51 (UTC)no subject
Date: 27 Mar 2008 19:30 (UTC)no subject
Date: 27 Mar 2008 19:30 (UTC)Well then...
::grins::
no subject
Date: 28 Mar 2008 03:10 (UTC)no subject
Date: 28 Mar 2008 05:57 (UTC)If you need to know how to make any of the specific Indian parts, then I suggest you check out The Indian Vegetarian (http://www.amazon.com/Indian-Vegetarian-Neelam-Batra/dp/0028622855) for the veggie dishes. Tandoori chicken is super easy - just go into any Indian grocery store and ask. Takes about five seconds to learn. The other meat dishes have all been leftovers or canned.
no subject
Date: 28 Mar 2008 14:17 (UTC)no subject
Date: 2 Apr 2008 21:49 (UTC)