sartoric
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Posts posted by sartoric
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Roasted tandoori chicken, with glazed sweet potatoes, oven baked okra, green beans masala and naan. On the side; cucumber raita, date and tamarind chutney, ginger pickle.
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In my ongoing quest for the perfectly balanced thali, this one will take some beating.
Kangaroo vindaloo, potatoes with spinach, beans & lentils, lemon rice, roti, salad, cucumber & dill raita, tomato chutney, mango chutney.
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Lentils and beans, baby eggplants with tomato gravy, kale paneer, flaky paratha, rice. On the side, coconut chutney, date & tamarind chutney, lime pickle, and gunpowder.
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Half a day in Danang is about right. Looking forward to hearing about your adventures!
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Forgive me, I had to do it. Kangaroo vindaloo, potatoes with curry leaves, brussels sprouts poriyal, yesterdays rice, paratha, with dill raita, mango chutney and lime pickle.
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Sweet potato and kale curry, dal with spinach, ginger cauliflower, beetroot with asafoetida, rice pilau, paratha. Served with a salad of rocket, cucumber and red onion, fresh tomato chutney and coriander chutney.
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21 minutes ago, shain said:
Looks delicious as always. Would you mind sharing the recipe?
Sure. It's paneer cubed and simmered in water with added turmeric and salt for a few minutes, then marinated for 30 minutes in pouring cream, a little ground chilli and cumin, plus grated cheddar. Put the whole lot on a foil lined baking tray, then into a 220 C oven for 10 minutes. The crispy bits stuck to the foil are worth fighting for.
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Spicy potatoes, eggplant masala, chana dal with spinach, cheese kebabs, rice and roti. On the side, dill raita, tomato chutney and a new batch of lime pickles. Cheese kebabs, oh my, could eat a bucket load of them.
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Hugs to all those going through tough times xx
Chicken & coconut curry from Kerala, edamame & spinach poriyal, mixed veggie masala, paratha, ghee rice. The extras are dill raita, date & tamarind chutney and ginger pickle.
There was also this date and walnut cake with double cream.
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Speedy recovery to you Liuzhou. I'd be trying to phone a friend for something smuggled and tasty !
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Mixed masala dosa with the traditional accompaniments, sambar (lentil vegetable stew), fresh coriander, coconut and tomato chutneys. There weren't enough potatoes in the house, so I padded the masala mix with cauliflower and fresh peas from the garden, worked a treat.
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Beetroot & potato curry, garlicky okra, stuffed baby eggplants, pillau rice, pappads, pineapple, rocket & cucumber salad, coconut chutney, ginger pickle, date & tamarind chutney.
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All leftovers, except the coconut rice which technically is, as it was made from leftover cooked rice.
Chicken with fenugreek, purple sprouts kurma, potatoes with spinach, tadka dal, paratha. To go with, cucumber raita, mango chutney, gunpowder chutney (toned down with a little yoghurt), kaffir lime pickle.
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Cut and pasted from last week (ha ha, only joking, I even used different plates). Chicken with fenugreek from Meena Pathak, stuffed baby eggplants, cauliflower and dal mahkni (both from a couple nights ago), rice, roti bread. On the side, rocket salad (chopped with lime juice and chaat masala - I figured most Indians would use what's growing in the garden), fresh coconut chutney, tamarind & date chutney, ginger pickle. The chicken and eggplants fought for star status, a dead heat I think.
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On 16/06/2017 at 2:38 PM, Thanks for the Crepes said:
I am operating on ignorance here. Now that I've identified this flavor I've had before, but never was able to name, I'll find out. Maybe some of the members more conversant with Indian spices and cuisine would be kind enough to enlighten us? @sartoric, @Kerala, I'm lookin' at you.
Or anyone who has any knowledge in this area. I'm really interested, but feel like I am crawling around in the dark alone with this ancient and complex cuisine. I feel like I'm trying to learn a language where none of the characters of the alphabet (ingredients) are familiar. I would love to run with it, but that is a long way off.
I was delighted to find bunches of fresh methi in the produce department of Patel. It reminded me of the familiar clover plants we have here. I was very surprised to discover the mild taste. I'm used to fresh herbs being much more flavorful than dried. Dried basil, parsley and especially cilantro are not much worth fooling with. I guess fenugreek is more like rosemary which concentrates the flavor with drying. There's also a mention on Wiki about roasting the leaves to reduce bitterness and increase flavor, so maybe that happens in the drying process? I have to say I did not detect bitterness in the one little leaf I ate fresh from the produce dept. It is possible that with that tiny sample, it did not pass over my bitter receptors located in the middle of the back of the tongue, but I chewed it thoroughly trying to scope it out. I didn't want to just take (steal)
more. Some of the leaves had fallen off separate, so I just took one of those.
I'm also thinking about trying to make homemade fryums with besan flour and some wheat flour, without the sodium sulfate. That last might be the ingredient I found distasteful. There will be Indian spices involved, probably not the right ones at first, but I will learn eventually, I hope.
I think you've pretty much nailed it @Thanks for the Crepes, I haven't seen fresh methi in any produce stores yet, but we are growing some so I nibbled a leaf or two. It's not bitter like the dried version. I have kasuri methi (dried leaves) in the pantry, and use it in some recipes. It's mostly added at the end of cooking and imparts a fragrance to the dish, as well as a lovely bitter zing. As for the seeds, they are used sparingly at the beginning of a dish, either sizzled in oil or roasted in a dry pan then crushed. Thay add to the bitter undertone.
There's heaps of websites to help with your fryums (I've never seen one). A couple I like are veg recipes of india, and indian healthy recipes.
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1 hour ago, cakewalk said:
@sartoric - how do you make the potatoes and spinach? I think potatoes and spinach are a match made in heaven, and I'm always looking for new ways to cook them together.
I make a rough paste with onion, ginger and garlic, sauté in a little oil, add a pinch of turmeric then cubed potatoes and a couple diced green chillies. Add cumin, coriander & chilli powders, salt and pepper, then stir to coat everything. Add a tbsp or so of water, then sauté/steam with the lid on until potatoes are tender. Add baby spinach, stir and cook til wilted.
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Potatoes with spinach, coconut dal, purple sprouts kurma, lemon rice, paratha. Plus, cucumber dill raita, tomato chutney, lime pickle.
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On the plate - cauliflower with coriander & tomato, beetroot leaf & stem curry, tomato chutney, dal mahkni (black lentils & red kidney beans finished with cream & butter), rice, roti bread. On the side - pineapple & cucumber salad, still warm date & tamarind chutney.
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Gormeh sabzi a Persian green stew with lamb, rice pilaf, pita bread, carrot and rocket salad, soy bean hummus.
Followed by Black Forest trifle.
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An aerial view of - pullao rice, parathas, potatoes with peas, chickpea and spinach salad, paneer butter masala, dill raita, ginger pickle, green chilli chutney and mango chutney.
Then there was the abysmal failure chocolate cake, now destined for trifle.
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1 hour ago, liuzhou said:
Green soybean (edamame) hummus.
Great idea, I'm going to try that. What do you add to the edamames ?
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Leftover skippy rogan josh with spinach and sesame potatoes, baby eggplant in tomato gravy, aged basmati and roti paratha. On the side - green onion, mint and dill raita, mango chutney and ginger pickle.
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Kangaroo rogan josh, spiced okra, dal, spinach paneer, saffron rice, garlic naan. On the side - hot mango chutney and lime pickle. The kangaroo worked surprisingly well, after a long slow cook of nearly four hours it was meltingly tender.
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Tomato rice with brussel sprouts kurma (both from the Bangala Table), dal parripu, choko kootu, pineapple chutney and methi flatbread. On the side, coconut and mint raita, lime pickles, garlic chutney. The sprouts starred, my co-eater has never been a fan but agreed these were delish.
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Vegetarian Recipes and Meals
in Cooking
Posted
That would be me ! Check out the dinner thread, nearly every night I cook Indian food, mostly vegetarian. I'd love to get some new ideas from you @maarla.