I find for much of the year there's not much point in using real tomatoes because hot house ones just don't have the flavour.
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The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
I find for much of the year there's not much point in using real tomatoes because hot house ones just don't have the flavour.
TheSpade
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Sag Aloo (Fried Potato & Pureed Spinach Curry)
Ingredients
1 large onion, chopped
2 large potatoes, cubed
400 g spinach or chard leaves, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
butter
salt
Directions
1. Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2. Add the onion and fry until it too starts to brown.
3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. (You can try parboiling the potato first to speed the process up but don't make the same mistake I did and turn them to mush as then you can't fry them - 5 mins in the microwave in some water with some salt and turmeric should do it)
5. Add the spinach or chard and cook until it collapses over the potato.
6. Salt to taste.
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Onion Chutney
Ingredients
Maggi Hot & Sweet Tomato Chilli Sauce
Hienz Tomato Sauce
1 chopped onion
Directions
Mix raw onion and both sauces together in a bowl, voila onion chutney!
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Indian Cauliflower (Making this tonight)
Ingredients
1 large head cauliflower
60 ml vegetable oil
1 g ground turmeric
1 small onion, minced
2 tomatoes, pureed
3 g garlic powder
6 g garam masala (optional)
salt to taste
0.5 head lettuce
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. Bake the cauliflower for 30 minutes.
4. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5.Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Ingredients
1 large onion, chopped
2 large potatoes, cubed
400 g spinach or chard leaves, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
butter
salt
Directions
1. Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2. Add the onion and fry until it too starts to brown.
3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. (You can try parboiling the potato first to speed the process up but don't make the same mistake I did and turn them to mush as then you can't fry them - 5 mins in the microwave in some water with some salt and turmeric should do it)
5. Add the spinach or chard and cook until it collapses over the potato.
6. Salt to taste.
-
Onion Chutney
Ingredients
Maggi Hot & Sweet Tomato Chilli Sauce
Hienz Tomato Sauce
1 chopped onion
Directions
Mix raw onion and both sauces together in a bowl, voila onion chutney!
-
Indian Cauliflower (Making this tonight)
Ingredients
1 large head cauliflower
60 ml vegetable oil
1 g ground turmeric
1 small onion, minced
2 tomatoes, pureed
3 g garlic powder
6 g garam masala (optional)
salt to taste
0.5 head lettuce
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. Bake the cauliflower for 30 minutes.
4. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5.Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
tribal girl
Bluelight Crew
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- Messages
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60ml of vegetable oil! is that right?.
And a g of turmeric and garam masala?.
And a g of turmeric and garam masala?.
TheSpade
Bluelighter
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- Oct 15, 2005
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Seems exccessive doesn't it? I've not used this recipe yet but apparently it is right.
I'll be cutting down on the oil for sure, the G's of spices can stay! :D
Actually when you think about it, it's not *that* much considering you need oil to cover the whole cauli and to fry onions etc.
I'll be cutting down on the oil for sure, the G's of spices can stay! :D
Actually when you think about it, it's not *that* much considering you need oil to cover the whole cauli and to fry onions etc.
That looked like a nice Indian meal Spade. You can fair eat lad btw! 
I'm heavily obssessed with wintery sponge puddings. Thinking of making this old fav tomorrow for the family Sunday dinner.
Stciky Toffee Pudding
175g stoned dates, chopped
0.5tsp bicarbonate of soda
1tbsp coffee essence
75g butter, softened
200g light brown soft sugar
2 large eggs, lightly beaten
175g self-raising flour, sifted
75g pecan nuts, finely chopped
For thesauce:
175g light brown soft sugar
115g butter
6tbsp double cream
If it turns out nice, I'll take a pic.
I'm heavily obssessed with wintery sponge puddings. Thinking of making this old fav tomorrow for the family Sunday dinner.
Stciky Toffee Pudding
175g stoned dates, chopped
0.5tsp bicarbonate of soda
1tbsp coffee essence
75g butter, softened
200g light brown soft sugar
2 large eggs, lightly beaten
175g self-raising flour, sifted
75g pecan nuts, finely chopped
For thesauce:
175g light brown soft sugar
115g butter
6tbsp double cream
If it turns out nice, I'll take a pic.
TheSpade
Bluelighter
- Joined
- Oct 15, 2005
- Messages
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Kate that's nothing compared to what I have planned for tonight. Going to Tesco now to get more ingredients.
On the menu:
Sag Aloo
Red Lentil Dahl
Indian Cauliflower
Popadoms & Various Chutneys
Garlic & Corriander Nan
Basmati Rice
Mixed Bajis
:D
On the menu:
Sag Aloo
Red Lentil Dahl
Indian Cauliflower
Popadoms & Various Chutneys
Garlic & Corriander Nan
Basmati Rice
Mixed Bajis
:D
Shambles
Bluelight Crew
Golly you have an appetite on you there, Spadey Baby. Given your less than generous stature, you must be made entirely of curry. I suspect the excess of turmeric will only make the gingeriness more gingery too.
Does look/sound damnably tasty though, Spadey, I must admit. I'd love to knock up a proper Indian feast, but it's not so easy in a microwave. Did you really use as many grams of spice in your saag aloo as the recipe? And if so could you taste anything else? That's shitloads
.
Does look/sound damnably tasty though, Spadey, I must admit. I'd love to knock up a proper Indian feast, but it's not so easy in a microwave. Did you really use as many grams of spice in your saag aloo as the recipe? And if so could you taste anything else? That's shitloads
.
TheSpade
Bluelighter
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The Sag Aloo doesn't have more than a teaspoon of any spice in it, learn to read. 
I'm making the cauliflower curry tonight and that's where the G's of spices go. It's going to coat a whole cauli though but I won't be using 6G of Garam Masalla, that's ludicrious! :D
Was at Tesco for 50 bloody minutes almost, why do I always get stuck behind the complete mong at the checkout?
I'm making the cauliflower curry tonight and that's where the G's of spices go. It's going to coat a whole cauli though but I won't be using 6G of Garam Masalla, that's ludicrious! :D
Was at Tesco for 50 bloody minutes almost, why do I always get stuck behind the complete mong at the checkout?
Shambles
Bluelight Crew
My apologies, Spadey. I tend to skim your posts so missed the "tonight" part :D 
.
Does look remarkably good though. I'm quietly impressed by your culinary creations.
6g of garam masala is pretty bloody ludicrous. I'm thinking it was maybe meant to be teaspoons instead of grams? Seems a lil more reasonable to me.
I'm not especially hungry tonight (although Spade's feast does look mightily mouthwatering) so I'm just munching on a toasty sandwich with herby/garlicky Philadelphia, salami and a lil chorizo (the latter both reduced to 25p from Co-Op :D). Tis somewhat tasty but could do with some tomato or something to freshen it up a lil. Spadey's stuff looks considerably tastier. If I'm ever in Edinburgh, Spade, I would love a dinner invite.
:D .Does look remarkably good though. I'm quietly impressed by your culinary creations
.6g of garam masala is pretty bloody ludicrous. I'm thinking it was maybe meant to be teaspoons instead of grams? Seems a lil more reasonable to me
.I'm not especially hungry tonight (although Spade's feast does look mightily mouthwatering) so I'm just munching on a toasty sandwich with herby/garlicky Philadelphia, salami and a lil chorizo (the latter both reduced to 25p from Co-Op :D). Tis somewhat tasty but could do with some tomato or something to freshen it up a lil. Spadey's stuff looks considerably tastier. If I'm ever in Edinburgh, Spade, I would love a dinner invite
.
Shambles
Bluelight Crew
Is it? Never thought of teaspoons in terms of grams...
Just had a look and found this - it's about sugar but I guess it must be similarish:
Bloody hell. Sounds loads when you use grams as a measurement. I'll stick to teaspoons.
Just had a look and found this - it's about sugar but I guess it must be similarish:
Bloody hell. Sounds loads when you use grams as a measurement. I'll stick to teaspoons
.
TheSpade
Bluelighter
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- Messages
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Welcome any time Shambles.
That's the Cauli dish and the Dahl just ready now, just sitting down to the first of the food now. Still have bits and peices to heat up.
Pics to follow. :D
P.S.
I used the 6g of garam etc and it tastes lovely, it is loads but it works in this recipe, not too hot at all.
That's the Cauli dish and the Dahl just ready now, just sitting down to the first of the food now. Still have bits and peices to heat up.
Pics to follow. :D
P.S.
I used the 6g of garam etc and it tastes lovely, it is loads but it works in this recipe, not too hot at all.
garam isn't particularly hot at all though is it? more of just a flavour. quick tip - when your poor and living only on beans etc, stir in a couple spoons of garam masala after you've cooked the beans to make them a bit more appetising.
bogman
Bluelighter
i do a rather tasty meatballs in a tomatoe/spiceytomatoe sauce with either pasta or spaghtetti.....tomorrow i will post all details when more sober.its so easy to make.
tribal girl
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Nah, it's got more of a sweet taste to it. It's actually one of my favourite spices.
Been cooking for Sunday dinner.
lemon & rosemary roast chicken, roast potatoes in their skins, greenbeans, carrots and cabbage waiting on the side.
The sticky tofee puddings turned out not too bad, looks heavy tho' and I've still to do the sauce.
Toying with the idea of making soup too - tis handy for midweek lunches.
I so need to stop eating puddings - this week it's like I've been pregnant or something I'm so craving hibernation food.
lemon & rosemary roast chicken, roast potatoes in their skins, greenbeans, carrots and cabbage waiting on the side.
The sticky tofee puddings turned out not too bad, looks heavy tho' and I've still to do the sauce.
Toying with the idea of making soup too - tis handy for midweek lunches.
I so need to stop eating puddings - this week it's like I've been pregnant or something I'm so craving hibernation food.
Infinite Jest
Bluelight Crew
Coq au vin (basically stolen from Nigella Lawson)
Chicken pieces (maybe 2-3 per person)
Bacon chunks
1 leek
Cooking oil
Bottle white wine
double cream/soured cream
fresh thyme
1. Add a little oil to a frying pan. Brown chicken pieces (skin on, thigh or leg or whatever) on a high heat (you're not trying to cook them, just brown them). Remove from pan.
2. In the same pan, fry up some bacon pieces (use chunky bacon bits if you can get them, otherwise regular slices are OK) on a high heat.
3. After a few minutes, add the sliced leak. Cook for a few minutes, reducing the heat and stirring, make sure you don't burn it. You might need to add some more oil.
4. Put the chicken pieces back in the pan.
5. Add wine (recipe calls for the whole bottle, but that's if you're cooking for 4, so use less depending on number of people)
6. Reduce heat to low, simmer for about 50-60 minutes till chicken is well cooked (flaking from bones).
7. Stir in some cream/sour cream, and add the fresh time. Cook for a few more minutes, and serve.
Incredibly simple (you aren't so much cooking as adding ingredients to one pan) and delicious.
Chicken pieces (maybe 2-3 per person)
Bacon chunks
1 leek
Cooking oil
Bottle white wine
double cream/soured cream
fresh thyme
1. Add a little oil to a frying pan. Brown chicken pieces (skin on, thigh or leg or whatever) on a high heat (you're not trying to cook them, just brown them). Remove from pan.
2. In the same pan, fry up some bacon pieces (use chunky bacon bits if you can get them, otherwise regular slices are OK) on a high heat.
3. After a few minutes, add the sliced leak. Cook for a few minutes, reducing the heat and stirring, make sure you don't burn it. You might need to add some more oil.
4. Put the chicken pieces back in the pan.
5. Add wine (recipe calls for the whole bottle, but that's if you're cooking for 4, so use less depending on number of people)
6. Reduce heat to low, simmer for about 50-60 minutes till chicken is well cooked (flaking from bones).
7. Stir in some cream/sour cream, and add the fresh time. Cook for a few more minutes, and serve.
Incredibly simple (you aren't so much cooking as adding ingredients to one pan) and delicious.
tribal girl
Bluelight Crew
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You can't beat a bit of Nigella imo.
She makes just about anything look tasty.
She makes just about anything look tasty.