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Post by anne on Jun 6, 2011 22:41:52 GMT
looks yummy - I'm still adding tumeric to our food, including shepherds pie.
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Post by suze on Jun 7, 2011 10:36:39 GMT
looks yummy - I'm still adding tumeric to our food, including shepherds pie. Good ... I write recipes down so I dont forget and it is good to flip back through and try thigns again .. of course it's nice if anyone else decides to try them too, but really this is my new recipe note book! Also better cos i can access it at home AND at the shed!
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Post by chools on Jul 19, 2011 8:09:21 GMT
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Post by suze on Jul 21, 2011 12:57:53 GMT
Thanks Chools I will certainly browse both of these.
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Post by suze on Jul 21, 2011 13:02:57 GMT
Turmeric Rice 2 tsp turmeric 1 tsp black pepper 1 tsp garm massla 1 bay leaf 3 or 4 cardomom seeds bit of ghee
5 oz brown rice 10 oz water salt
Melt ghee and add all dry spices to fry but not really cook. Add rice, and stir through for a few minutes
Add water and salt to taste
Bring to boil, then reduce to slight simmer and cover tightly. Cook for about 40 mins, until rice properly tender. Might need to add a little more water, the idea is to cook all water way and leave a sticky-ish rice to eat - taking care not to eat whole spcies / bay leaf!
Serves two ...
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Post by suze on Jul 21, 2011 13:16:45 GMT
Spicy New Potatoes - Roast
New potatoes, scrubbed, c. 8oz per person Little ghee Turmeric - 1tsp per person Black pepper 1/2 tsp per person Cumin powder Chilli sauce Salt
Pre-heat oven to roasting temp, gas 6, not sure what electric is yet!
Melt a little ghee in a big bowl, add 2 or more tsp of turmeric and black pepper depending how many servings of spud you are cooking ,about 8oz a person of new potatoes.
Add tsp or more of cumin powder, few sprinkles of chilli sauce, salt.
Mix thoroughly then add scrubbed potatoes.
Tip into a v. lightly oiled roasting tin .. roast for 45 mins to an hour, until spuds are tender inside and crispy outside. The spice mix might catch/burn a bit, so keep an eye on it and brush a little oil if nec.
These are really nice!
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Post by chools on Jul 21, 2011 18:09:26 GMT
Flour pancakeI first developed this recipe to make Indian ponganalu (see: tiny.cc/8b8aa) but found that it also made a nice fluffy savoury pancake Half cup rice flour Half cup of gram flour Tsp baking powder Tsp salt Tsp tumeric Water Chopped: clove of garlic, a green chilli, and a thumb size piece of ginger Tbs olive oil Mix the dry ingredients and add enough cold water to make a thick batter Over a medium heat lightly fry the chilli, ginger, and garlic in a frying pan in the olive oil, and then add the batter mixture Carefully turn when one side is cooked I serve this with a tomato sauce Squirt of tomato puree A tbs balsamic vinegar Pinch of salt Mix together and add cold water until you have a sauce like consistency Note: If you have an Idli steamer you can steam the pancake rather than fry should you so wish KrC
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Post by suze on Jul 22, 2011 8:46:59 GMT
Is this quite a thickpancake ,Chools? Or do you have a giant frying pan?
I have been experimenting with chappatis lately, but they are not a great succes, so far!
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Post by chools on Jul 22, 2011 13:34:11 GMT
It does come out quite thick, especially with the raising agent. You might want to see it more as an omelette, the protein being the gram flour rather than eggs
I tended to eat it as a brunch type meal, but appreciate not everyone likes a spicy start to their day!
I'm gradually reintroducing items to my diet so might try it again soon minus the chilli, or at least a very small amount with the rib removed
KrC
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Post by mumndad on Jul 22, 2011 13:34:43 GMT
Just have to laugh sometimes, Dad said Susan goes for a lot of tumaric in her recipies, Ive been adding it to things since reading it on here, dont think it alters the flavour much especially in a curry. The best way Ive found for adding T. is cut up a onion and fry it a bit then shake over the onions with the T. and it doesnt stick,Thats how Ive always added curry powder and cumin to curries. Bye for now L.M. xxxxxxx
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Post by suze on Jul 22, 2011 13:36:27 GMT
Good tip mum I reckon you can pretty much add it to any savoury recipe like that ...
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Post by mumndad on Jul 24, 2011 15:07:44 GMT
Added T. to our spag. bol. today, very nice. Chools you took me back in time today I always made shortbread biscuites with rice flour so crispy, dont do such things now we have diabetis. Will have a go making the pancake whats gram flour. I also need rice flour I think it sounds good because you dont need eggs. Is it like a nan bread, so you can eat it with curry. Bye for now L.M. xxxxx
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Post by chools on Jul 24, 2011 19:26:02 GMT
Hi M,
Gram flour is also known as chickpea flour
The dish is not at all like a bread, being quite light and spongy. My best efforts to describe it are that it is like a pancake come omelette.
It think it would be fine with a curry
The nearest other dish that I've come across is called soca, but that is made just with chick pea flour
KrC
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Post by suze on Jul 25, 2011 13:55:03 GMT
Mum, you might struggle to get gram flour round by you ... it is easy to get here, though, cos there are more Pakistanis ppl living round here..
being a chick-pea flour you get a protein element instead of just carbs in normal flour. I think it is what they use in onion bahjis ...
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Post by mumndad on Jul 25, 2011 15:29:17 GMT
ooh Onion Bhaji I feel I could eat one now Im feeling peckish. Hope you are both O.K. Having salmon salad for tea. Bye L.M. xxxxxxxx Thanks for telling me about the gram flour Chools and Sue.
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