yeah, me and Pob are salivating. :D
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yeah, me and Pob are salivating. :D
I'm up for sprout curry :-) I'm getting fed up with disguising them in salads for my anti-sprout gang!
I think we're talking Brussels sprouts, as opposed to bean sprouts, aren't we?
While we're waiting for the curry recipe I have a (rather alcoholic) method of using B sprouts which I like, but others may not. I'm sorry I don't have quantities.
Brussels sprouts and chestnuts in cider
Ingredients
Sprouts (probably about 500g or slightly less)
Chestnuts (I use a jar but freshly peeled would doubtless be nicer)
Apples (two, any old apples will do, even golden delicious)
Onion (one medium)
Mushrooms (250g)
Cider
Olive oil
Fry the chopped onion gently in a tbsp of oil until softening. Then add the roughly chopped apples and sliced mushrooms and stir-fry for a bit longer until they are starting to soften.
Add the sprouts and chestnuts and pour over enough cider (or cider+water) to cover. (Also add any herbs that you fancy - I like thyme.)
Bring to the boil and simmer, uncovered, until the sprouts are sufficiently cooked, probably about 5-10 minutes according to taste. The sauce should thicken a bit while you're doing this.
You can add other ingredients of course. Last time I added some tofu that needed using up and it was fine (although I admit the combination sounds a bit strange).
Can someone open a window ;) :)
haha, i actually like brussells sprouts so bring on the curry recipe Corum :D
i like the sound of your recipe too harpy, i'm the only one in my house who'd eat it though, all the more for me :D
Can you still get sprouts at this time of year? :confused:
I saw some in my local Sainsbury's last week. I have no idea where they were from though.
WOW the curry has cider in it WINNER :-) can you imagine the aftermath of Sprouts, Spices and Scrumpy hmmm :rolleyes:
If you don't like tofu, keep eating it until you like it. Unless you plan on buying fake meat substitutes all the time, you should really try because it's the most diverse meat substite you can get. It can go in so many different dishes and unless you like to cook wheat gluten often or pay lots of money for store bought tempeh and "seitan" or tvp (which can be hard to digest) then tofu is also your best bet. Also don't remember the beans and legumes. These can be used in a lot of dishes. While using a meat substitute as a ceterpiece in your dish can be easy because that's what you're used to, it's really not a good habit and it's something you should not do all the time. Meat "substitutes" arn't meat, they don't taste like meat, but you can make a dish taste like a meat dish if you have the right skills and recipes. Also, if you cook your tofu a little while, then some of the tofu flavor gets cooked out of it, and the juices and spices from the rest of the meal become absorbed adn it's really tasty.
Also remember protein is in other things you eat like bread and you odn't have to eat meat substitutes for every meal.
(as a side note, did you know most people in other countries don't call wheat gluten seitan? We only call it that because the name was brought from Japan by macrobiotics. Most people don't even call it that in Japan or elsewhere. I think it China they call it fu. That's what I call it, or else wheat gluten). I don't really like calling it seitan.
The discovery of a new dish does more for human happiness than the discovery of a star. - Brillat Savarin
Over the next few months I will be updating this thread frequently with lots of recipes which I will be cooking on a daily basis. It will be more like a blog of everyday cooking and will include successfully tested mouth-watering recipes. Obviously, this means that I'll have to be letting out some of my secrets:o, but south Indian cooking is too precious not to be shared. Hopefully many members will benefit this thread. I hope the international audience will be encouraged to try Indian cooking at home. Nothing tastes like authentic cooking. No more hybrid oily take-away curries, or unhealthy bottled curry pastes. :)
Most Indian cooking usually takes time to prepare. But it is worth it. I will be giving many simpler versions of Indian recipes, but will not compromise on the taste. Over the next few months, I plan to give recipes of over 200 dishes.
Just a couple of points before I proceed : The use of saturated fats like coconut oils and vegetable ghee must be avoided as much as possible.
Indian/Asian cooking requires salt (Yes Salt!!! :D) unlike most European recipes. Too much of salt is bad. I have included very minimal portion of salt which is required to unlock the taste.
Watch this space. :)
Yay Kiran!!!! This sounds great. Thinking about it is making me feel really hungry.
:)
I'll start with a Rice based item. Its called Tomato Bhath. The following recipe will serve 2-3 people (Obviously it depends on how hungry they are)
You'll need
1 cup rice (as big as a medium/small coffee mug)
3 cloves
8 pepper corns
1 tea-spoon garam masala powder
3 table spoon of coriander leaves
3 teaspoons margarine
half-tea-spoon salt
3 medium onions
3 large tomatoes
8 garlic flakes
1 inch ginger
2 green chillies (1 if you don't want it too hot)
Wash rice and let the water drain. Make a fine powder of the cloves and pepper. Cut onions into long pieces. Chop the tomatoes and coriander leaves. Chop the ginger and chillies finely.
Heat margarine in a pan. Once the margarine is hot, fry the garlic first followed by chopped ginger and onions. Add the rice and fry the mixture a little. Add the chillies and coriander leaves. Add the finely powdered cloves and pepper, salt and 2 cups of water.
Allow the whole thing to boil. When it is boiling, keep mixing well and reduce the flame to medium. Cover the pan and allow it to cook on low heat. Keep mixing properly. If required add a little water. Remove from the flame when rice is cooked.
Oh, that sounds good Kiran....I shall look forward to you updating this thread often:)
mmmmm me too!!
thank you kiran! cant wait to try some of your amazing south indian recipes... that tomato bhath sounds lovely :)
xx
Great idea Kiran :) I'm going to try making that tomato bhath.
Kiran, we love you. You have just made mine and Sam's day :D
This one is called mushroom special (for the lack of a better name). Easy to prepare in a short time.
You'll need
75-100 gms mushrooms
1 pepper (capsicum)
2 medium carrots
10-15 trimmed fine beans
1 large onion
1 medium potato
three-fourths tea spoon salt
3 tomatoes
3 table-spoons oil
10 garlic cloves
1 tea-spoon cumin seeds
1 cinnamon stick
1 tea spoon vinegar
half tea-spoon pepper
Chop up mushrooms, fry them in 2 tea-spoons of oil. Grate the carrots. Chop up the beans, capsicum, onions and tomatoes. Finely chop the garlic. Cut the potato into thin longish pieces. Boil the potatoes till they cook (Make sure they don't get mushy. If they do get mushy, it would be a better idea to use them for mashed potatoes ;)). Cut the cinnamon into very small pieces or roughly grind them.
Heat 3 table-spoons of oil in a frying pan. When it is moderately hot, put cumin seeds, cinnamon, garlic and fry them a little. Then add chopped onions and tomatoes and fry them for a few minutes while mixing them well. Then add fried mushrooms, carrots, beans and stir well for 5 minutes. Finally add salt, vinegar and pepper powder. Mix well.
Its done.
The simple pakora is an easy to prepare deep-fried snack. The following makes pakoras for 2-3 people.
You need ..
Vegetables like onions, potatoes and cauliflower
Half-cup chick pea flour (use half-coffee mug chick pea flour)
Quarter cup water
half-tea spoon chilli powder
1 and half-tea spoon cumin powder
1 table spoon of ginger and garlic paste (can be ommited if you don't have this. But recommended)
Chopped coriander (optional, but recommended for great taste)
Enough oil for deep-frying
Mix the chick-pea flour and water. This mix must not be too watery. You can add more chick-pea flour if needed to change the consistency of the mix. The chick pea flour is likely to form lumps when mixed with water. Make sure you remove these lumps. Make sure that this batter mix is smooth.
Add chilli powder, salt, cumin powder, ginger/garlic paste, coriander to the above batter. Mix properly. Leave it aside for 5 mins.
Cut the vegetables according to the size of the pakoras needed. Onions and potatoes can be cut in a circular fashion. Before deep-frying ensure that there is no water content on the washed vegetables.
Heat the oil for deep-frying. The oil must be tested for suitability for deep-frying. To do this, add a small drop of the batter to the oil. If the oil is ready the batter will start to fry quickly. This means it is ready and the pakoras can be cooked.
Dip the vegetable slices in batter and coat them fully. Gently drop them in the oil and fry them till they are golden brown (usually takes about 3-4 mins). Remove the pakoras. :)
The oil does not have to be on high flame. As a guide, gas mark 4 out of 6 should be fine.
This is one of my favourite rice based item. It can be prepared in less than 30-45 mins.
The following recipie will cater for 2. You need...
1 cup rice (average coffee mug)
1 Lemon
1-tbsp finely chopped Ginger or ginger paste
1-tbsp finely chopped garlic or garlic paste
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsp oil
half-tea spoon turmeric (optional)
three-fourths tsp salt
quarter tsp chilli powder (The actual recipe uses chillies. You can chop up a couple of green chillies if you wish and want it a bit more spicy)
Optional : Some finely chopped coriander leaves would be great. Freshly fine grated coconut would add to the taste. If not use dessicated coconut. If using coconut/dessicated coconut you'll need about 3 tbsp of it.
Wash and set the rice to boil. When the rice is boiling, prepare the mix separately, as follows.
step 1 : Finely grate the peel of the lemon. Traditional Indian recipie does not use this but only lemon juice. But I have always found that adding finely grated lemon peels gives a very distinct flavouring. :)
Step 2: Put the oil in a shallow frying pan. Allow it to heat up for about 2 mins on a medium flame.
Step 3 : Now add the coriander seeds followed by cumin seeds about 10 seconds later.
Step 4: Add the ginger and garlic paste to this. Mix well. (If using chopped green chillies, add it now and fry them. If using turmeric, add it now)
Step 5: Add grated lemon to this and keep mixing.
Step 6: Add the salt. Chop the remaining lemon into half and squeeze some juice (equal to about 3 table spoons). (If using chilli powder, add it now.)
Mix well and keep aside. After the rice is boiled and is ready. Add the mix you prepared to the rice and mix throughly. It is ready. :) [ can be served with some yoghurt ]
If you have some coriander leaves, finely chop them and mix. Add some coconut gratings if needed.
So glad I came across this post :D I went to South India at the end of last year and the food was out of this world! So flavoursome and interesting!
Riceflour is used to prepare rottis. This is a simple dish that originates from Karnataka state in India. It is very easy to prepare and you can get creative by adding your own seasonings. The rottis look like thick pancakes. These can be served with any type of sauces or "yoghurt" dips.
You'll need
3 cups rice flour (to make about 5-6 rottis)
half-tea-spoon chilli powder
3 medium finely chopped onions
2-3 finely chopped tomatoes
Grated carrots
4 tea spoons oil
one-fourth tea-spoon salt
Mix the rice flour, vegetables, salt, chilli powder. Boil some water and pour it in the mix. Don't add too much water (DON'T make it watery). Just add some approximate amount of water and it can be adjusted later based on consistency required. Leave this mix aside for about 20 mins. Allow it to cool.
After it has cooled down, add the oil (4 tea spoons) and knead the mix well. The dough should not be too soft or hard. If needed adjust the consistency using water and riceflour.
Now use some grease-proof paper, apply some oil to it. Take some dough (as big as a golf ball). Place it on the paper and pat evenly till it flattens out.
Heat up a non-stick flat pan for 5 mins in medium heat. Transfer the rotti to the pan. Turn sides after 2 mins approx.
Approx heating time per rotti is 3-4 mins.
Kiran, I want to say I love you. Let's get married :D
I love Indian folks, and I love Indian accents. I love Indian food.
And all my omni collegueges loved your Tomato Bhath. Cheers :)
Good thread!There is a South Indian restaurant in Edinburgh called Ann Purna and the food from there is the best Indian food i have ever tasted!
do you have any receipes for something like a dry cauliflower dish kiran??
mmm indian food
Hey Kiran, some great recipes there!
Any chance of a recipe for a Dosa sometime? Been craving one since the restaurant in Bristol!
:) OK! You want me to be house husband who cooks, don't you?:DQuote:
pavotrouge
Hmmm... try this Cedar. :)
You'll need
1 large Cauliflower
4 garlic cloves
Chilli powder - one fourths teaspoon
1 inch ginger
Coriander leaves (half bunch)
coriander seeds half teaspoon
cumin seeds half tea spoon
2 tomatoes
1 large onion
Bay leaves or curry leaves (curry leaves preferable)
salt - one fourths tea spoon
Garam masala 1 table-spoon
2 table-spoon oil
Chop up cauliflower into large pieces and soak in some salted water. Leave it aside for 30 mins. Drain the water and if you have a steamer, steam the cauliflower for about 5-7 mins. Alternatively you can boil them, but in any case don't over cook them. Finely Chop the tomato and keep them aside.
Chop the onions, ginger and garlic and make them into a paste in a blender. Add oil to a frying pan and heat it for about 5 mins. Add the coriander seeds followed by the cumin seeds. Add the paste of onion, ginger and garlic into the oil. Mix well and roast on medium flame. Add the bay/curry leaves followed by the garm masala, chilli powder and salt. Mix well. Add the steamed cauliflower. Mix well and leave it on low heat for about 5 mins.
Remove from flame. Finely chop the coriander leaves and mix it with the curry.
I have just finished watching this show and it was great. There was nothing that we could eat straight from the show, but there was one recipe that could easily be changed.
Mushroom and spinach wrap:
Ingredients
For the spinach paste
225g/8oz baby spinach leaves, washed
45g/1¾oz fresh coriander, leaves and stalks
6 large garlic cloves, peeled
5cm/2in piece fresh ginger, peeled and roughly chopped
6 tbsp roasted and salted peanuts
2-3 tbsp lemon juice, or to taste
1 tbsp vegetable oil
salt and freshly ground black pepper
1-3 green chillies, seeds removed, roughly chopped (optional)
For the tandoori mushrooms75ml/2½fl oz Greek-style yoghurt- Im guessing this can be subsituted by soy yoghurt or cream?
1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder
2 tsp crushed garlic
1 rounded tsp grated ginger
2 tsp gram flour
salt, to taste
2 tsp lemon juice
¼-½ tsp red chilli powder, or to taste
2 tsp vegetable oil
2 tbsp water
200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced
To serve5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
You'll need 5-6 wooden skewers, soaked in water for half an hour
Method
1. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.
2. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.
3. Preheat the oven to 200C/400F/Gas 6.
4. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.
5. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.
6. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.
(I got it from: http://www.bbc.co.uk/food/recipes
/database/paneermushroomandspi_86563.shtml)
That sounds nice Christina. I started watching that show but then she started using a fish recipe so I turned over.
I watch all the cooking shows, even though they cook crappy meat. You pick up little tips everynow and again. Plus they mostly always have a veggie recipe in there that can be changed.
They made a really nice beetroot and something or other somosa too (I have no idea what else was in it.) It looked great, im gunna look into that.
Edit: i looked into it, and found the samosa they were talking about:
BEETROOT & COCONUT SAMOSA (V) (G) £4.95
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
From Cafe Spice.
I watched it too. Not much for vegetarians never mind vegans.
I even laughed when she took the vegan samosa, and used filo pastry instead to make it 'healthier', but slathered it with butter!!! rendering the only vegan item, non-vegan.
back to the drawing board.
nicola
i got a few ideas from it but thought it was a typical 'nigella wanna-be' - middle class programme. didn't care for the silly friend 'whose hobbies were shopping and eating'.
i actually quite like the chef to be addressing the camera as if they were doing the show to me and for me and not just their mates - that said i will tune in again as i love indian food ;)
I know Cedarblue - how annoying were the women on that show especially her 'friend'.
I then turned over channel and watched a bit of another drama show on ITV where one of the guys lived in an amazing glass walled home that looked like it should be in ideal homes magazine.
I just thought - 'am I the only poor person in the UK?'
I might watch that programme as the recipes Christina posted seemed really nice but I hate when they spoil it with meat and fish. It makes me feel sick instead of hungry.
They also had a semolina cake that looked yummy. It just needed the yoghurt replacing.. I'm going to try it and I'll post if it works.
Wow they had some even better recipes on it the other day, and they were all vegan except one i think (she used yogourt)
Slightly sweet Bengal gram lentil curry
Ingredients
1.2 litres/2 pints water
250g/9oz chana dhal (also called Bengal gram lentils), thoroughly cleaned
½ tsp ground turmeric
1 heaped tsp ground coriander
1 tsp garam masala
salt, to taste
2-3 tsp sugar
2 tbsp mustard oil
5 green cardamom pods, lightly crushed
1 tsp cumin seeds
5 cloves
1cm/½in cinnamon stick
½ tsp brown mustard seeds
1-2 dried red chillies
2 dried bay leaves
3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes
Method
1. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
2. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
3. Heat the oil in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
4. To serve, stir the spice mix into the lentils and divide among four serving plates.
Southern Indian mixed vegetable dish
Ingredients
2½ tbsp vegetable oil
1 tsp cumin seeds
½ medium onion, sliced
1-2 green chillies, sliced in half lengthwise
¾ tsp ground turmeric
salt, to taste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cut into chunks
½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
100g/3½oz green beans, topped, tailed and chopped into thirds
50g/2oz shallots, peeled and halved
10g/½oz fresh ginger, peeled and roughly chopped
60g/2½oz desiccated coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves
5-6 tbsp plain yoghurt
1 tbsp coconut oil (optional)
Method
1. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.
2. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.
3. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.
4. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.
5. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.
Creamy lentil and rice dish (khicheri)
ingredients
35g/1¼oz white or brown basmati rice, washed in several changes of water
35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice)
1 rounded tsp ghee (maybe use some kind of oil instead)
½ tsp cumin seeds
½ small onion, chopped
1 green chilli, whole (optional)
½ tsp chopped fresh ginger
½ garlic clove
salt, to taste
¼ tsp ground turmeric
400ml/14fl oz water (or 500ml/17fl oz if using brown rice)
¼ tsp garam masala
½ tsp freshly ground black pepper
Method
1. Soak the rice and lentils in a large pan of water for 30 minutes.
2. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened.
3. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.)
4. Once tender, stir in the garam masala and freshly ground black pepper and serve.
i watched that episode, and although i found her style irritating (it seemed they'd told her to be the "Indian Nigella Lawson"), the food looked and sounded delicious.