The first recipe in my cookbook is finally in the slow cooker to be tested for about the 12th time! There’s an exclamation point behind that sentence because it wasn’t an easy task starting on what will be the final edits on my book and recipes.
The morning started late – we all slept in till 9 a.m. We had a late night with friends and when the girls woke us up around 7 we just rolled over and handed them a remote for early-morning cartoons. Thank the lord for TV!
Then…Sandeep promised to get the girls out of my hair for at least 2 hours to go and buy a Christmas tree – being the good Hindus that we are! But, does anyone else have this issue? It takes what seems a lifetime to get the gang out the door. There’s the two girls fighting…then Sandeep wrestling with them on the sofa…then the little one HAS to eat lunch though it’s still just breakfast…and then Neha forgets her coat and hat despite the freezing temps outside..and I’m screaming my head off for just one moment of peace so that I can finally get my arms around the final edits of my cookbook.
Well, they finally left and was left to clean up the kitchen and get my Kali Dal (Black Lentils) in my slow cookers. Many of you have probably eaten this dal at restaurants where it’s called Dal Makhani and loaded with oil and cream. I make mine in the slow cooker without oil and leave cream at the end as an option. It’s magical how creamy it turns out.
The exciting thing about today is that I’ve started to scale my recipes down in a smaller slow cooker – one that I’d recommend to all of you that are single and don’t want to have a ton of leftovers or families without kids…or even those of you that are still new to crock pot and Indian cooking.
Many of you have asked for guidance in purchasing a crock pot. So far, I’ve tested all of my recipes in Rival Brand slow cookers that are sold and marketed under the CrockPot brand and have been pretty pleased with the turn out. I started all my testing in the 5-quart size that sells for about $35.00 at Target. Last week, when I decided to scale back recipes for the book as well I was ecstatic to find a 3 1/2 quart Rival CrockPot for about $15.00 at Target. I saw an All-Clad brand 3 1/2 quarter one on sale for about $50.00 at Bloomingdales but I figured why not try the Rival first?
For those of you that think you might want to make even less yes, there are 1 – 2 quarter minis out there but what I don’t like about them is most only have one heat setting. Especially with beans it’s important to have the high and low settings, which help break down beans to a heavenly creamy state. The mini, I’ve found, is better for keeping dips and small amounts of food warm during parties or a meal.
Sooo…anyone interested in taste testing, here’s your chance. I’ll have Dal ready by about 8 p.m. tonight. Just email to this post when you can come over to pick up. Bring your own containers…and make sure once you try it you post a comment to this blog within 3 – 4 days. Happy eating!
Hi hi!
I'm really excited about your cookbook! I was JUST telling my mother-in-law that I'd love a crock pot but I had no idea how to make Indian food in one! SO SO SO excited for your book!
Cheers,
Sai
Hello Sai…I'm glad you are reading the posts and hopefully you'll try some of the recipes. When I get a chance, I plan to post the Dal Makhani recipe. Are there any particular recipes that you want to learn? -Anupy
I'd be really be interested in any sea food recipes you may have along with dals…though I've just developed an allergy to a lot of dals, but my husband still loves them! cannot wait for your cook book!
Hmmmm..I'd be curious about your allergy to dal. I've never heard of anyone having such a thing..of course if you're comfortable sharing. You could email me directly at anupysingla@indianasapplepie.com
As for seafood I haven't delved into this too much in this book b'cause it's pure slow cooker. But, you might motivate me to experiment with a recipe or two…are you also allergic to other things like chickpeas/kidney beans, etc. etc?
So, hubby and I tasted the delicious dal. Our thoughts: freshly heated from the stove, the spice of the chile somewhat overpowered the other flavors. Coming back to the pot later in the evening, when the dal had cooled, the flavors had melded, the spice was not as pronounced, and we could taste the complexity of the dish. We didn't feel there was too much cream. Reading your latest post, I wonder if the initial spiciness was due to not eating it with raita.
Hi Marcella. The spiciness issue is so tough to deal with in a recipe when everyone has a different tolerance. My dishes are full spice and in the book I'll just explain that should be modified according to your taste. I also think that hot curries will tast different than ones that have cooled. I'm happy if you liked the dish and would have it again or would be willing to make it yourself at some point. I'm glad the cream was okay for you! Thanks for the feedback. I really do appreciate it.