Not really a week night meal, quite time consuming to prepare! And remember to use disposable gloves for the turmeric next time. It is… tenacious. But this is lovely and fresh. Well worth making, and probably worth doubling the quantities From Chetna’s Healthy Indian, pg. 235
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Oo this is extremely good. Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully spiced, and when reduced after removing the pork becomes a first rate sauce. The only thing I would strive to improve would be to take any opportunity to reduce fat in the sauce. The easiest way I can think of to achieve this is to cook this ahead of time, refrigerate the sauce, letting the fat solidify on top and making it easy to scrape away from the good bits.…
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Ooo boy… This is… authentic. Spicy and tingly, sweet and sour, crunchy and… tasty. But I do feel like it might be a bit much for my feeble western tongue. I’d perhaps suggest halving the chillis and Sichuan peppers here. As it is I think there’s going to have to be much rice on hand, and perhaps a jug of milk within reach. The most important thing in this recipe and other like it is to control the temperature of the wok while frying the aromatics, whether this is by getting other elements (meat or veg) into the oil immediately…
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Very satisfying, take away style dish. Used a mix of the two recipes, Lau’s being sweeter, and using its batter and deep frying the tofu (twice…). This is… Nice. Decadent. Unnecessary? Possibly, but I’d do it again. Lovely with green veg to balance. From Stir Crazy & Made with Lau.
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Tasty, fairly quick, great instructions. Used pumpkin rather than squash, and it was delicious, silky, soft could be used in many many recipes to enhance. But actually you don’t necessarily need it here, the pilau is enough alone. Really push the coriander though, you can stack it high in this and the aromatics work beautifully. from East, pg. 143
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Really great, reduce the amount of sweetener used (maple syrup used here, very nice but too sweet). From Chetna’s Healthy Indian Vegetarian, pg. 242
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A really lovely dal, top level. Simple and full of flavour. I used precooked beetroot which made the colour weaker, but it seemed tasty enough. Would love to try it with raw beetroot. From Chetna’s Healthy Indian, pg. 172
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What a challenge it is to roast a chicken such that the breast and legs are done. A small bird of 1.5kg makes it easiest, I think. Keep it simple. Fat, lemon, seasoning, herbs perhaps. 190c, 170c fan. Baste it. 70 minutes. Internal temperature 75c. Check everywhere, breasts, legs wings, underneath also.
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Using left over breast of lamb, which can sometimes be difficult to find a worthy use of, and the end of a bottle of mint sauce in place of the dill. Really rather good. A dodge time consuming, but worth it, and using pre-fried crispy onions could afford things up if desired. Adapted from Asma’s Indian Kitchen, pg. 69
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240g flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar (can easily be omitted). 85g unsalted butter at room temperature 135g whole milk 1 large egg Preheat to 220c. Start by putting flour, salt, baking powder, and sugar in a food processor, then add softened butter. Pulse until the softened butter is well incorporated into the flour. It should be sandy. Dump this mixture into a large mixing bowl. Whisk together milk and an egg, save 2 tbsp for the egg wash later, then add the rest to the dry ingredients. The mixture will be wet, but resist…