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…
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From Asma’s Indian Kitchen, pg. 48
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From Eat to beat, pg. 193
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From Every Grain of Rice, pg. 98
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From 1,2,3 pg. 208
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A good, balanced take on the red curry, excellent for chicken, less zap or excess than some but good complexity with the ginger providing a lovely base for the taurine Thai flavours to jump from. The curry paste I used isn’t up to much, but this recipe persuaded it towards being tasty. Really good. The technique of shredding tough ginger and steeping it in boiled water to soften and dampen its fire is an excellent one and I will repeat it often. From Thai Food, pg. 431