sartoric

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.

Speedy recovery to you Liuzhou. I'd be trying to phone a friend for something smuggled and tasty !

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.

Beetroot & potato curry, garlicky okra, stuffed baby eggplants, pillau rice, pappads, pineapple, rocket & cucumber salad, coconut chutney, ginger pickle, date & tamarind chutney.

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.

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.

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.

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.

Potatoes with spinach, coconut dal, purple sprouts kurma, lemon rice, paratha. Plus, cucumber dill raita, tomato chutney, lime pickle.

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.

Gormeh sabzi a Persian green stew with lamb, rice pilaf, pita bread, carrot and rocket salad, soy bean hummus. Followed by Black Forest trifle.

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.

Great idea, I'm going to try that. What do you add to the edamames ?

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.

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.

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.

It rained all day here, so I happily spent time in the kitchen. Lemon & dill rice, eggplants in tomato gravy, dal parripu, chow chow kootu, spinach paneer, roti paratha. On the side, mint, dill & green onion raita, carrot salad, green chilli chutney, garlic chutney.

A big day in the kitchen yesterday. On the plate - aged basmati rice, fish (NZ Hoki) in mustard gravy from 50 Great Curries by Camellia Panjabi, chow chow kootu from The Bangala Table, aloo gobi (potatoes with cauliflower). On the runner - roti parathas, lime pickle, tomato chutney, kosambri (carrot, moong dal and coconut salad), pineapple chutney, mint and dill raita. Chow chow is the Indian name for chokoes or chayote, I tried it in India and wondered how anyone could make this bland veggie taste so good. Memories of a favourite uncle who peeled and boiled all veggies for at least 20 minutes (including zucchini). I also remember people pleading to give them away as the vines were so prolific. Not these suckers, $7 a kilo !

A cup of chai and still warm from the oven flourless orange cake, with double cream of course.

A feature I really like about an almost exclusively Indian diet is the ability to holdover a dish or two, and the ability to change the flavours of a held dish into something a little different. In this case, a new tempering was added to yesterdays chana dal with zucchini - I heated ghee, added mustard and ajwain seeds, then asafoetida, before pouring over the hot lentils. I also added chopped dill to yesterdays cucumber raita. Chapati, cumin rice, eggplant with tomato, yesterdays two potato dish, bitter melon coated in spiced semolina, lentils with zucchini. On the side, garlic chutney (wow, that's good), a new batch of tomato chutney, cucumber raita and lime pickle.

Cumin flavoured rice, spicy potato and sweet potato, cucumber raita, chana dal with zucchini, lime pickle and methi thepla. Methi thepla is a Gujarati flatbread made with wholemeal flour and fresh methi (fenugreek) leaves. There is a teaspoon of gunpowder chutney hiding behind the fork. Post photo a large dollop of mango chutney was added.