Indian Bits and Pieces
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Re: Indian Bits and Pieces
I made Aachari Leek bhaji, adding some home made garlic pickle, which i often do, to dry(without sauce) vegetable bhajies (,not pakoras, called bhajies in UK,). Worth a try. I am going to make some green tomato anf potato curry for tonight, just picjed a few tomatoes.
Also worth making Cauli/cabbage bhaji in this season. Just picked some lambsquarter, considered weed in UK and sold as a vegetable in India. I will make a raita with it tonight. Both go well with plain paratha.
Cheers!
PS i got information mails about four old threads here just now, there is no new posting there!
Also worth making Cauli/cabbage bhaji in this season. Just picked some lambsquarter, considered weed in UK and sold as a vegetable in India. I will make a raita with it tonight. Both go well with plain paratha.
Cheers!
PS i got information mails about four old threads here just now, there is no new posting there!
Re: Indian Bits and Pieces
I thought I'd resurrect this Indian thread as I've made a few Indian meals recently, on Thursday a cauliflower curry, which was OK but not spectacular. I am surprised by how few threads we've had discussing Indian Food. This was today's dish:
Yoghurt soup with onion pakora/bhaji
I spotted this "yoghurt soup" in a recipe book the other day (Rafi Fernandez Taste of India, which has my favourite ever daal recipe) and thought it sounded interesting, so with a big pot of that Lancashire Farms yoghurt in the fridge, I thought I'd give it a try. The "soup" was paired in the book with an onion bhaji/pakora recipe, with the comment that with the pakora, it would serve as a main meal.
I'd already made a batch of bhaji earlier in the week, to a Cyrus Todiwaler recipe which used only a tiny bit of gram flour, whereas this Rafi recipe had a huge amount, so I went somewhere in the middle, and they were pretty much perfect to my taste.
I am convinced however that the soup recipe could not be quite right. It purported to serve 4 to 6 using 450ml of yoghourt, with 4 tbs of gram flour, simmered for 10 minutes without any additional liquid. I made a half recipe, with 225ml of yoghurt, but added a fair amount of water to slacken it, and it really only made a single portion (that's ALL of it in the pic). It was finished off with a tarka (spices fried in oil), but for that portion in the pic it specified 1.5 cloves of garlic and 1 inch of ginger, 1.5 chillies and some chilli powder too. It ended up more like a very spicy thick yoghurt sauce for the pakora.
I may check out other recipes for the yoghurt soup, I spotted a few as I planned this meal.
Yoghurt soup with onion pakora/bhaji
I spotted this "yoghurt soup" in a recipe book the other day (Rafi Fernandez Taste of India, which has my favourite ever daal recipe) and thought it sounded interesting, so with a big pot of that Lancashire Farms yoghurt in the fridge, I thought I'd give it a try. The "soup" was paired in the book with an onion bhaji/pakora recipe, with the comment that with the pakora, it would serve as a main meal.
I'd already made a batch of bhaji earlier in the week, to a Cyrus Todiwaler recipe which used only a tiny bit of gram flour, whereas this Rafi recipe had a huge amount, so I went somewhere in the middle, and they were pretty much perfect to my taste.
I am convinced however that the soup recipe could not be quite right. It purported to serve 4 to 6 using 450ml of yoghourt, with 4 tbs of gram flour, simmered for 10 minutes without any additional liquid. I made a half recipe, with 225ml of yoghurt, but added a fair amount of water to slacken it, and it really only made a single portion (that's ALL of it in the pic). It was finished off with a tarka (spices fried in oil), but for that portion in the pic it specified 1.5 cloves of garlic and 1 inch of ginger, 1.5 chillies and some chilli powder too. It ended up more like a very spicy thick yoghurt sauce for the pakora.
I may check out other recipes for the yoghurt soup, I spotted a few as I planned this meal.
Re: Indian Bits and Pieces
Yoghurt soup that you describe Sakkarin, sounds like a diluted version of a very popular north Indian dish called Kadhi. I realised at least 20 years ago that it will make a nice soup, if diluted a little, see here: http://www.mamtaskitchen.com/recipe_dis ... p?id=10098
The original kadhi is here; http://www.mamtaskitchen.com/recipe_dis ... p?id=12792
Gujrati kadhi can also be served as a soup;
http://www.mamtaskitchen.com/recipe_dis ... p?id=12791
Hope this helps!
Sorry about the long links. It is too fiddly formy old fingers to make URL link on my phone, letters are too small!
The original kadhi is here; http://www.mamtaskitchen.com/recipe_dis ... p?id=12792
Gujrati kadhi can also be served as a soup;
http://www.mamtaskitchen.com/recipe_dis ... p?id=12791
Hope this helps!
Sorry about the long links. It is too fiddly formy old fingers to make URL link on my phone, letters are too small!
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Re: Indian Bits and Pieces
Just picked some lambsquarter, considered weed in UK and sold as a vegetable in India.
I'd not heard of this. Always on the lookout for new sorts of veg to grow, now realise it's what we call fat hen. There's a related annual plant called good King Henry which has been cultivated. I read once that Melbourn in Cambridgeshire (and hence presumably Melbourne in Victoria) was so-called because fat hen (old name Melde) was grown there. However, I've also read that nearby Meldreth was named because of a mill, so who knows.
Apparently, children in an earlier generation called it Anty (sp?) and used to smoke it. Both my parents independently told me about this.
Every day a school day...
Re: Indian Bits and Pieces
our christmas dinner was indian, which included a saag paneer-off between my son and me. he used madhur's recipe from the eastern veg. cookery book (which is usually my bible) and i used mamta's - mamta won.
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