sartoric

Thanks for your blog @KennethT, I would also be interested in more ! Great that you went to Lac Thien, I hope granny was still in the corner peeling garlic. Did you write your name on the wall ?

Kerala mussels fry, rescued spicy mash, baby eggplants, turmeric rice and a large chopped salad with chaat masala. There was also a little gunpowder chutney and lime pickle.

Today's haul. Bitter melon, baby Brussels sprouts, green chillies X 2, coriander, zucchini, green baby eggplants, spinach X 2, green mangoes (for chutney), half a cauliflower, limes, lemons, pineapple and a bag of Roma tomatoes. Not pictured, two large potatoes which will be used to try and save the unfortunate Indian mashed potatoes in the dinner thread. This lot cost a shade under $50, has been origamied into the veggie crisper, and now the challenge is to use it all before next Sunday.

Welcome to my abject failure. I tried to switch things up a bit from the vegetarian Indian thali style meal we've been loving. Indian mashed potatoes were calling, to go with I made baked baby eggplants, spicy lamb cutlets and okra masala. Recipes were found on the web, and I just knew that the equivalent of 10 tbsp of ground spices were too much for 4 medium potatoes, so I halved the quantity of spice. It was still way too much. There was also way too much spice on the eggplants, the cutlets were okay, and the okra starred. Above with cucumber dill raita, fresh coriander chutney and mango chutney. Luckily, I had made a blueberry and yoghurt cake in the afternoon, so we didn't starve.

We were in Hoi An during March six years ago. It was so cold I convinced a tailor to loan me a jacket until our clothes were ready. It was the ugliest jacket, but needs must. Our last trip to Vietnam (April 2016) saw temperatures similar to what you experiencied. In Hue it hovered around 43 C, meltingly hot. Agree with @Nyleve Baarabout the dalat wine, like vinegar I thought. Thanks for your report @KennethT, brings back some happy memories. And, kudos to you both for enduring such long flights for a relatively short time on the ground.

Chicken pepper fry, green bean and snow pea poriyal, Brussels sprouts kurma, toor dal with spinach, pullao, pappads. Served with our favourite raita (cucumber and dill) date and tamarind chutney, plus lime pickle.

Home style fish curry, baby eggplants, desert dal, lemon rice and paratha. On the side; red onion and dill raita, fresh garlic chutney, hot mango pickle.

Our favourite eggplant dish. I use plenty of vegetable oil (about 1/2 cup) and sauté a small finely diced onion til soft, add 2 cloves of minced garlic, a tbs of grated ginger, and fry until lightly coloured. Add 2 cups of tomato purée (fresh tomato in blender, plus a bit of bottled passata), add a tsp of chilli powder, 2 tsp of ground coriander, 1/2 tsp of turmeric and salt to taste. Add baby eggplants slit to the stem and simmer until cooked about 20 minutes. Garnish with chopped coriander.

Kedgeree (rice with lentils), chick pea cholay, baby eggplants in tomato gravy, spinach paneer, paratha. To go with; cucumber and dill raita, tomato chutney, and the last of my green mango pickle (sob).

Moghal lamb with turnips, potato and cauliflower curry, spinach paneer, dal, cumin rice and paratha. We love cucumber raita with dill and cumin, so easy to whip up a fresh batch, also date & tamarind chutney, ginger pickle.

Chickpea cholay, potatoes with dill, eggplant in yoghurt gravy, spinach paneer, ghee rice, bread. On the side; a salad of pineapple, cucumber, red onion and mint, lime pickle and tomato chutney.

Dill would work for me.

Potatoes with dill, chicken kurma, baby eggplants, stir fried sprouts, dal, rice, pappads. Served with a little salad, tomato chutney and date chutney. This kurma is from the south of India, different to the popular northern dish in that it is thickened with coconut rather than cream, and spelt slightly differently.

Spinach paneer (a favourite), green beans masala, mustard cabbage, dal with five lentils, cashew rice, roti. To enhance; cucumber raita, mango chutney, tomato chutney.

Cauliflower with mustard, snow peas poriyal, potatoes and spinach, urad dal with tomato, rice, paratha. To go with; garlic chutney, lime pickle, mango chutney. The garlic chutney is the easiest thing to make and will become a regular I suspect. The dal was delicious, skinned black gram flavoured with fennel seeds. That was dinner on Sunday night which apparently I wrote about but didn't post. Last night we had a very simple meal while settling in a new four legged house guest. This is tandoori chicken rice using the breast of Saturdays roast, a few peanuts, onion slices, spices and lemon juice. Hit the spot !

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.

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.

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.

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.

Half a day in Danang is about right. Looking forward to hearing about your adventures!

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.

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.

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.

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.

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.