Yeah....I'm pretty sure that (the time period thing) was part of the reason...that and the budget (or lack of it!).....but I was immensely impressed.....particularly after watching the "making of..." which is included on the DVD......with them building sets in back gardens, shooting scenes in a porn warehouse (which appears as an evidence archive...!), and a whole load of other brilliantly inventive DIY film making stuff......

But don't get me wrong, this film (IMHO) stands alone, you don't need to make any allowances for the low budget and cast of amateurs, it is the BEST Lovecraft adaption for the screen I have seen, bar none.... 

There's actually a name for it, it's called ...German Expressionism. So Good! Closer to the time period during which it was written, which I'm sure is the point. I've seen some really bad H.P. re-interpretations of late..awful cartoons, anime (bleh!) no less, so it's nice to see H.P. done justice.

Chipotle Vinegar

2 chipotle chiles, stemmed, seeded, and halved

1 3/4 Spanish sherry vinegar

Toast chiles on med. for 2 min. Add vinegar, bring to a simmer for 2 to 3 min.

Pour into airtight container, allowing 24 hours or more before using.

Ancho-Cumin Oil

2 ancho chiles, stemmed and seeded

1/.4 cup cumin seeds

3 cups extra-virgin olive oil

Toast chiles and cumin ’til fragrant. Add oil until moderately warm. Pour into airtight container.

Rick Bayless’ Salsa Recipes

Classic Red Mole

Note: This is normally used on meats, but I think it would be killer on tofu products.
Ingredients

10 ounces (5 medium) tomatillos, husked and rinsed
1 1/3 cup (about 6 1/2 ounces) sesame seeds
1 cup rich-tasting vegetable oil, plus a little more if necessary
6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup (about 4 ounces) unskinned almonds
1 cup (about 4 ounces) raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon anise, preferably freshly ground
1/4 teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
3 quarts broth
Salt
1/3 to 1/2 cup sugar

Directions

1. Preliminaries. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.

2. Brown other mole ingredients. Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. Don’t toast them so darkly that they begin to smoke—that would make the mole bitter. As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.

Remove any stray chile seeds left in the fat. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.

Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.

To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine.

3. Blend, strain, cook. Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.

Return the soup pot or cazuela to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)

In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)

4. Simmer. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar.

Potato Tacos with Avocado and Tomatillo Salsa

Avocado and Tomatillo Salsa
2 avocados
4 medium tomatillos, husked, rinsed, and quartered
1 large garlic clove, quartered
1 jalapeno, stemmed, seeded, and chopped
½ cup cilantro leaves, chopped
½ teaspoon salt

Potato Tacos
1 pound Yukon Gold potatoes, peeled, chopped into ½-inch pieces
4 ounces queso fresco, divided, crumbled
salt and black pepper
12 corn tortillas
¼ cup vegetable oil
½ cup Mexican crema, or sour cream
1 ½ cups iceberg lettuce, shredded

Procedures

For the Avocado Salsa: Cut avocados in half lengthwise, and remove large seeds. Scoop out flesh and place in blender along with tomatillos, garlic, chiles, cilantro, ¼ cup water, and salt. Process until it is a coarse puree. Set aside. The avocado sauce won’t turn brown because of the tomatillos.

For the Potato Tacos: Bring large pot of water to boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain in a colander. Mash the potato in large bowl, or pass through potato ricer. Mix in half of the queso fresco. Season mixture with salt and pepper to taste.

Spoon two tablespoons of potato mixture into each tortilla. Fold each over, and secure each with one tooth pick, weaving in and out to keep each in a “U” shape.

Pour oil into large 10-inch cast iron pan set over medium-high heat. When oil is shimmering, add enough tacos as will fit in a single layer, probably three. Cook until crisp and golden on each side, about 30 seconds for each, flipping with pair of tongs. When done, remove tacos, draining as much oil as you can. Place on paper towels and repeat process until all tacos are cooked.

Serve tacos with salsa, crema, and lettuce.

Poha (Rice Flakes Breakfast)

Flattened Rice Flakes (available in all Indian grocery stores) – 150 gm
Onion chopped – 1
Tomato chopped – 1 (Optional)
Potato boiled and diced – 1
Mustard seeds – 1 Tsp
Green Chillies chopped – 1
Curry leaves – 5
Turmeric powder – 1 Tsp
Salt – 1 Tsp
Peanuts- 3 Tsp
Lime juice – 2 Tsp
Vegetable Oil – 2 Tbsp
Coriander chopped – 2 Tsp

Preparation Method:
Wash the rice flakes under running water. Drain the water and keep aside.

In a frying pan heat the vegetable oil, add mustard seeds when they start crackling add the curry leaves.

Add the chopped onion to the pan now fry till it becomes soft; add green chilies, peanuts and diced boiled potatoes.mix well. Cook for two minutes.

Now add the washed flattened rice flakes, put in the turmeric powder. Mix thoroughly so that the turmeric is evenly coated on all the rice flakes. Cook further for two minutes.

Pour lime juice over the Poha. Garnish with chopped coriander. Serve hot

Paneer Pasanda

Ingredients:

1 cup of cubed paneer / cottage cheese
1/4 cup of milk
1/4 cup fresh curd
1 tsp Bengal gram flour (besan)
1 tsp cumin seeds (jeera)
About 2 pinches of dried fenugreek leaves (kasoori methi)
1/2 tsp garam masala powder
1 tsp oil
Salt, as per taste
A handful of chopped coriander (optional)

For the paste:

1 cup sliced onions
1/2 cup chopped cauliflower
2 green chillies
1/2 tsp ginger paste
1-2 stick of cinnamon (dalchini)
1-2 clove (laung)
1-2 green cardamom (elaichi)
1 cup of milk

Method:

In a pan, combine all the ingredients for the paste and cook on medium flame for about 10 minutes. At this point, the onions and the cauliflower should have softened and the nearly all the milk should have evaporated.

Once the mixture has cooled a bit, purée it to a smooth paste in a blender. Keep aside.
In a small bowl, whisk together the milk, curd and the gram flour. Whisk briskly to avoid lumps being formed.

In a separate non-stick pan, heat the oil. Keeping the pan on a low flame, add the kasoori methi and cumin seeds. As they brown slightly, add the paste. Sauté the mixture for about 5 minutes.

Add the curds and gram flour mix along with the salt and garam masala powder. Keep the flame on low while adding the curd mix. Continue to cook on medium flame.
Add the paneer and chopped coriander. Mix well.
Serve hot.

Samosas

All Purpose Flour- 500gm or 2Cups

Potato boiled-2

Peas boiled- 1/2 cup

Onion chopped- 1

Turmeric powder-1/2Tsp

Cumin seeds- 1/2 Tsp

Mustard seeds-1/2 tsp

Chilli chopped- 2

Corriander chopped-1 Tbsp

Salt- 1 tsp

Vegetable Oil- 2 Tbsp(extra oil will also be needed for deep frying)

---------------------

In a bowl take flour; add 1Tbsp oil and a pinch of salt. Knead the flour into soft dough along with some water. Keep refrigerated for 10 minutes.

Roughly mash the boiled potatoes, to it add the chopped onions, chopped chillies and boiled peas.

Heat some oil in a frying pan, add cumin and mustard seeds. When the seeds start crackling put the mashed potato mix into the frying pan. To the potato mix, add salt and turmeric. Mix well; sprinkle chopped coriander and keep aside to cool down.

To make the samosas, take a ball of the previously made dough. Roll it flat with the help of a rolling pin and cut the rolled out dough in the middle so that you have two almost equally sized portions in the shape of a ‘D’.

Make a cone out of each half. Fill the prepared potato stuffing into this cone and seal off the open portion by applying a little water and pinching the edges together. Repeat the process till all the dough is used up.

Deep fry the samosas in vegetable oil till they turn crisp and golden brown.

Kadhai Paneer (Cheese Dish)

Yummy , flavorful and creamy – are the three words for this mouth watering punjabi dish . Today I prepared this dish and served with parantha. This delicious dish goes well with any bread.

Paneer( cut into any shape that you like)
1 finely thin sliced onion
2-3 finely chopped tomatoes
1-2 bay leaves
1tbsp cumin seeds
4-5 finely chopped green chillies
2tbsp ginger garlic paste
Capsicum/Pepper cut into square
2 tbsp Kasuri Methi
1/1 tbsp coriander powder

Heat oil in a pan and add cumin seeds and fry onion and capsicum till onion turn translucent.
Remove them from oil and keep aside.
Now add finely chopped garlic,ginger and chilli to the same pan.Fry it for a while and then add sauteed onion and capsicum into it.
Stir in coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.

Add kasuri methi and salt and stir them together.
Finally add the paneer pieces mix well,cover the pan with a lid and simmer for few minutes.
Now add chopped coriander leaves and if you want add sliced garlic,stir and switch off the heat.

Kheer (Indian style rice pudding)

Zunka

Zunka is ideal for these who love their food spicy. A Maharastrian speciality, this dish is generally served with Bhakri and onions but you may also enjoy it with rotis if you do not care for Bhakri.

1 1/4 cups besan (Bengal gram flour)
2 cups chopped onions
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp chopped ginger
2 tsp garlic, chopped
1 tsp chopped green chilli
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)
2 tbsp oil
salt to taste

Method

Heat the oil in a pan, add the mustard seeds and allow them to crackle.
Add the cumin seeds, asafoetida and onions and cook till the onions are tender.
Add the ginger, garlic and green chilli and cook for some more time.
Add the chilli powder, turmeric powder, Bengal gram flour and salt and cook over a slow flame till the flour is lightly browned.

Add 2½ cups of water, stirring continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the besan smells cooked.

Add the coriander and mix well.
Serve hot.

Ginger Chutney

Vegan Malai Kofta (Indian curry with dumplings)

I have always loved Indian food, and my absolute favourite dish to order is Malai Kofta. It’s a thick, creamy tomato sauce with cheese dumplings. I then order fresh baked naan, saffron rice and maybe – as an appetizer – some deep-fried vegetable pakora…

INGREDIENTS (serves 4):

1/2 tbsp olive oil
1 heaped tsp minced ginger
1 heaped tsp minced garlic
1/4 tsp turmeric
1/4 tsp red chili powder
1/4 tsp cumin
1/2 tsp ground coriander
4 ripe tomatoes
5 tbsp almond meal + about 2 tbsp water
1/2 cup water
1/4 cup silken tofu + 1-2 tbsp water
1/2 tbsp garam masala
Fresh cilantro (around 1/2 cup chopped, or to taste)
8 falafel balls (I used Veggie Patch falafels I buy ready-made at the store. Otherwise you can use my recipe here)
1 cup basmati rice
2.5 cups water
2 pinches saffron

DIRECTIONS:

1. Heat oil in large pan. Add garlic and ginger, stirfry 2 mins. Add turmeric, cumin, coriander and chili powder. Stir 30 seconds.

2. Puree tomatoes in blender. Add to frying pan. Turn heat down and let it simmer for 30 minutes, until thick like a paste. In the meantime, add rice, water and saffron to a separate saucepan and let boil and cook.

3. Mix almond meal and water till it forms a paste. Add to tomato mixture, simmer 3-4 mins. Gradually add water until it forms the consistency of sauce you want (you might not need the full half cup). Then puree the tofu with water to form a paste and fold that in. Sprinkle in garam masala. Add in falafel balls.

4. Let simmer 5-6 minutes. Serve kofta over rice and sprinkle over cilantro.

Dum Aloo- potatoes!

500gm / 1Lb Baby Potatoes

2 Onion chopped

1 Tsp Ginger paste

1Tsp Garlic Paste

1Tsp Cumin Seeds

1 cup Yoghurt

1Tbsp Coriander powder

1Tbsp Chilli Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Cardamom powder

1Tsp Garam Masala

1Tbsp Salt (or to taste)

Neutral Oil of your choice or Ghee – 2Tbsp plus extra for deep frying

LASSI–The best refreshing drink to beat the scorching heat

It's a yogurt drink.

Spicy Cabbage And Potato Curry (Cabbage Aloo Vepudu )

You need:

* 2 cups of tightly packed medium finely chopped cabbage
* 1 large red/boiling potatoes(you may want to add more)
* 1/2 cup peas
* 4-6 green chillies
* 1/4 cup of grated fresh coconut
* 6-8 curry leaves
* 3 stalks cilantro
* 1/2 tsp turmeric
* 1 tsp cumin seeds( jeela karra )
* 1 tsp mustard seeds( Aavalu )
* 3-4 tbsp oil
* Salt to taste

How to:

* Chop cabbage finely, potatoes 1 inch cubes and green chillies length wise
* In kadai or pan heat oil and add cumin and mustard seeds
* When they start to pop add curry leaves, green chillies
* Add potatoes and green peas
* Saute for a min and then add cabbage
* Add salt and turmeric and mix together and cover with a lid
* Cook on medium flame stirring occassionaly. Make sure you dont burn cabbage
* When the potato is cooked add coconut and fry till all the water evaporates
* Adjust salt to taste
* Switch off the heat and add chopped coriander

Mushroom and Potato Curry Soup

1 1.2 lbs potatoes, unpeeled
1/2 cup cooking oil
1 tbsp cumin seeds
3 tbsp finely chopped garlic
3 tbsp finely chopped ginger
1 tbsp salt
2 1/2 tbs ground coriander
1 tbsp crushed cayenne pepper
1 tsp turmeric
5 cups water
2 1/2 cups buttermilk
6 oz mushrooms, chopped

1. Place potatoes in a large pot, cover with water and bring to a boil on high heat. Cover, reduce the heat to medium and boil for 45 minutes, or until potatoes are soft but not mushy when pierced with a knife. Drain potatoes and set aside to cool.

2. Once potatoes are cool, use your fingers or a sharp knife to peel off and discard the skins. Roughly mash the potatoes, using your fists or a potato masher. Be sure to leave the potatoes a bit chunky, as you want some texture in the soup.

3. In a large heavy-bottomed pot, heat oil on medium high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and saute for 1 to 2 minutes, or until golden. Stir in ginger and saute for 30 seconds, then add salt, coriander, cayenne and turmeric, and saute for 1 minute. Reduce the heat to medium-high, add the 5 cups of water and stir thoroughly. Bring to a boil and reduce the heat to low.

4. Pour buttermilk into a large bowl. To prevent the buttermilk from separating in the soup, use a ladle to spoon about 1 1/2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. Using the whisk, mix well and, stirring continuously, bring to a boil on low heat. Add mushrooms and cook for about 2 minutes, or until slightly wilted.

Paneer Bhurji is another variation of a Paneer recipe .It is a quick, easy and a tasty to prepare dish at home.Its is similar to egg burji but instead of eggs Paneer is used in the recipe.

Paneer
1 finely chopped Onion
1 finely chopped Tomato
finely chopped Green chillies according to taste
1/2 tbsp Ginger garlic paste
1/4 tbsp Turmeric powder
1/2 tbsp Chilly powder
1/4 tbsp Cumin seeds
1/4 tbsp Garam Masala
finely chopped cilantro
salt to taste

Paneer Bhurji
In a Pan heat refined oil and add cumin seeds.Add onion and green chilly and saute till onion changes color. Add ginger garlic paste and saute for 2-3 minutes.

Add diced tomatoes and saute for a minute till it is cooked .Add all the spices into the pan and saute for 1-2 minute.

Crumble the paneer over the mixer. Combine them well together.

Add fresh coriander leaves and serve hot with naan/parantah or bread toast. You can add a tbsp of butter to enhance taste.

Palak Paneer

Palak translates to spinach whereas paneer is indian farmers cheese. Store-bought paneer’s are readily available from local indian/ethnic grocery stores. It definitely can’t beat a freshly homemade paneer.

Gujarati Daal

Ingredients:

Toor daal (Arhar Daal) – 1/2 cups soaked and pressurecooked

Red chili powder – 1/4 teaspoon (or to taste)

Turmeric powder – 1/4 teaspoon

Dhania-Jeera powder – 1 and 1/2 teaspoon

Green chili and ginger paste – 1/4 teaspoon (optional)

Salt to taste

Grated Jaggery – 1/4 cup

Oil for tadka – 2 tablespoon

Rai/ Sarson for tadka – 1/2 teaspoon

Methi seeds for tadka – 1/4 teaspoon

Hing for tadka – 1 pinch

1 medium sized Lemon

Method:

1) Pressure cook the daal nicely.

2) Once it is cooked, beat it thoroughly using a beater or Valoni/Ravoi. You should not be able to see any grain of daal, it should all be liquidy.

3) Add water and make it of thin consistency (like sambaar)

4) Now add salt, turmeric powder, red chili powder (if using green chili and ginger paste then you can reduce this to 1/4 spoon), green chili and ginger paste, dhania-jeera powder and jaggery.

5) Mix well and keep on low flame. Keep stirring till the jaggery is dissolved, if you leave it un-dissolved then it will get burnt.

6) Now you can leave it on low flame, occasionally pop up in the kitchen and stir the daal.

7) Once the daal thickens (may take upto 20-30 minutes), it’s the time for tadka.

8) So in a kadai (my mom uses a small iron bowl for tadka, as it adds extra iron to the daal), take oil, add rai/sarson to it and put on a low flame.

9) once the rai crackles, add methi seeds, and as they turn brown, add hing and turn off the flame.

10) pour this tadka over daal and mix well. Boil daal on high flame for 3 minutes

11) Add the juice of 1 medium sized lemon and the daal is ready.

With rice and ghee it tastes heavenly!!! If you eat ghee, then do add it, it notches up the taste to a higher level.

Potato Dosa (Indian Crepe)

South Indian Idlis (Steamed Rice Cakes)

Loads of tip here
Ingredients

3 cups par boiled rice/Idli Rice/puzhungal arisi (see Tips)
1 cup Urad dal (whole skinned black lentils)**
salt to taste
about a fistful of cooked rice (see Tips)

Tips

My mother used to make with 3 cups and now she has changed it to 4 cups for 1 cup lentils. Some recipes even use up to 5 cups of rice to 1 cup of lentils. I assume that 3 cups was used by the elders when they hand ground the batter. Now with modern appliances (and may be the quality of ingredients) this proportion has been adjusted. Few other recipes use a combo of regular medium grained rice with parboiled rice with a few tsp. of fenugreek seeds. Experiment with the proportions since the weather and quality of ingredients will play a huge part in the end result.
Instead of cooked rice, you can use Rice Flakes (Poha in Hindi or Aval in Tamil) soaked in water.

Method
Soak the lentil and par boiled rice separately for at least 6-8 hrs. I have used Wet grinder to make my batter but you can do the same with your food processor. First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained.

Remove and set aside in a large bowl. In the same grinder ( you don’t have to wash/clean) add the lentil along with cooked rice.

Grind it once again. This takes longer and the more you grind, better the idlis. You need to keep adding little water now and then. You will notice that the batter doubles up in volume when ground. When the batter is smooth ( feels like satin), remove and pour it along with rice batter.

Add salt, mix well and set aside

The next day, after fermenting, stir the batter well. I have a non stick Idli plate

You can use small bowls if you don’t have these plates to make them too.Pour out the batter in each of the plates.

Place it in a pressure cooker (no weights reqd.) with little water underneath ( take care since lots of water will make the idlis in the last plate soggy and too little water will burn the bottom of the cooker!) or if you dont own a pressure cooker,use a steamer. Cook for 10 in high flame and then lower it to min for last 5.

They are done when a little stick/spoon pricked in the middle comes out clean.

Cool them for 1-2 minutes and then serve warm with suggested accompaniments.

Pickapeppa Sauce Clone

This is the best I could find. For the final ingredients just play around with the amounts. :/

12 dried hot chili peppers, seeds and stems removed and crushed
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry
Tamarind to taste
tomatoes,
onions,
cane vinegar,
mangoes,
raisins

Directions:
Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors.

Shake at least once a day.