Yup Gajanan, you simply MUST post a few here , then send me the PDF.
pleeese.
This whole thread was just a trick to get Indian recipes!
pleeese.
This whole thread was just a trick to get Indian recipes!
Here's one to crank up the volume a little. It's a stirfry of unknown origin. Simple to make, big flavours.
500g fresh green beans, trimmed and cut into bite sized pieces
(I've got a big mouth so I usually just cut them in half)
250g minced pork
6-8 large cloves of garlic, minced
similar volume of fresh ginger, minced
2-3 thai or birdseye or serrano chillies, minced (more if you like it really hot - stick with two if your not sure)
2 level tbsp of palm sugar (raw sugar will do)
3 tbsp of fish sauce
1 tbsp of lime juice - fresh is best but impractical
1 and 1/3 cups basmati rice
2 tbsp of canola oil (or other high temp oil)
Cook the rice - I usually use the absorption cooking method with about a 1:1 ratio of rice to water. You do not want the rice to be sticky. Break it up with a fork when serving - you don't want big clumps of rice.
Get the wok *hot* and add the oil, then add the garlic, ginger and chillies - stir for a few seconds. Add the pork mince and break it up and stir until browned. Don't drain the fat! Add the beans and toss for two minutes or so until coated with oil and seared (they'll take on a slightly white tinge.) Add the sugar, the fish sauce and the lime juice and toss for 30 seconds. Add 2/3 cup of water, reduce heat to low and cover (I use alu foil) stirring occasionally until the beans are tender but still crisp - usually 5 minutes. Serve over the basmati rice. Make sure you get a spoon full or two of the sauce to lubricate the rice. Serves 4, but we don't eat heaps.
Enjoy!
500g fresh green beans, trimmed and cut into bite sized pieces
(I've got a big mouth so I usually just cut them in half)
250g minced pork
6-8 large cloves of garlic, minced
similar volume of fresh ginger, minced
2-3 thai or birdseye or serrano chillies, minced (more if you like it really hot - stick with two if your not sure)
2 level tbsp of palm sugar (raw sugar will do)
3 tbsp of fish sauce
1 tbsp of lime juice - fresh is best but impractical
1 and 1/3 cups basmati rice
2 tbsp of canola oil (or other high temp oil)
Cook the rice - I usually use the absorption cooking method with about a 1:1 ratio of rice to water. You do not want the rice to be sticky. Break it up with a fork when serving - you don't want big clumps of rice.
Get the wok *hot* and add the oil, then add the garlic, ginger and chillies - stir for a few seconds. Add the pork mince and break it up and stir until browned. Don't drain the fat! Add the beans and toss for two minutes or so until coated with oil and seared (they'll take on a slightly white tinge.) Add the sugar, the fish sauce and the lime juice and toss for 30 seconds. Add 2/3 cup of water, reduce heat to low and cover (I use alu foil) stirring occasionally until the beans are tender but still crisp - usually 5 minutes. Serve over the basmati rice. Make sure you get a spoon full or two of the sauce to lubricate the rice. Serves 4, but we don't eat heaps.
Enjoy!
Plain and Rava Dosa
Dosa looks like a pan cake but thinner than u can think
Sada (Plain) Dosa
Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Method
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 1/2 cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
Dosa looks like a pan cake but thinner than u can think
Sada (Plain) Dosa
Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Method
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 1/2 cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
Phadte,
Wow, I just recieved the PDF file! Thank you so much!
I will google as much as I can... I'm sure I will still have a question or two for you.
Mmmmmmmmmmmmmmmm!
😀
Wow, I just recieved the PDF file! Thank you so much!
I will google as much as I can... I'm sure I will still have a question or two for you.
Mmmmmmmmmmmmmmmm!
😀
Thanks much for the suggestions! I'll give it a try tomorrow night and see if I get better results than my past pitiful efforts. I'll try to post my Very Simple Masala Dosa stuffing recipe later- that part I was happy with, it's the wrapper that has buffaloed me so far.
Indian style food is much better with fresh spices, don't overdo it though because its high fat. We have a serious heart and diabetes problem here (Malays love coconut and sugar in their food)
Quasi's Stew
600 gms of lamb fillet (or chops), trimmed and cut into large chunks.
4 medium potatoes, peeled and cut into 6 pieces.
250 gms of cauliflower pieces
1 small capsicum, cut into 2 cm squares
750 ml water
3 stock cubes
½ tsp salt (or to taste)
½ tsp pepper (or to taste)
1 tsp dried parsley
1 tsp dried thyme
1 tsp sugar
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tbsp of sherry
Heat olive oil in a heavy saucepan and fry lamb until browned. Add water and stock cubes, bring to boil then simmer for 40 minutes. Add potatoes and simmer for 10 minutes. Add remaining ingredients and cook for a further 15 minutes. Remove from heat and stir in sherry. Serve in soup bowls with crusty bread.
Cheers
600 gms of lamb fillet (or chops), trimmed and cut into large chunks.
4 medium potatoes, peeled and cut into 6 pieces.
250 gms of cauliflower pieces
1 small capsicum, cut into 2 cm squares
750 ml water
3 stock cubes
½ tsp salt (or to taste)
½ tsp pepper (or to taste)
1 tsp dried parsley
1 tsp dried thyme
1 tsp sugar
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tbsp of sherry
Heat olive oil in a heavy saucepan and fry lamb until browned. Add water and stock cubes, bring to boil then simmer for 40 minutes. Add potatoes and simmer for 10 minutes. Add remaining ingredients and cook for a further 15 minutes. Remove from heat and stir in sherry. Serve in soup bowls with crusty bread.
Cheers
Fresh Pasta with Chilli and Garlic Oil
500 mL bottle virgin olive oil.
12 dried chillies.
12 cloves garlic.
Gently warm bottle of olive oil in pan of hot water. Add chillies and peeled cloves of garlic, remove from heat, and store in dark cupboard for two weeks.
Fresh pasta, bought as lasagna sheets or home made.
250mL carton of mascarpone cheese.
1 jar sundried tomatoes.
Head of brocoli.
Parmesan cheese
Salt, freshly ground pepper and cinnamon.
Finely chop sundried tomatoes, and mix with mascarpone. Add salt, pepper, and cinnamon to taste. Place small balls of mixture in sheets of pasta, and fold over, glueing edges together with a little milk or egg white. Crimp together with finger and thumb. The resulting parcels should be about 25-30mm in size.
Boil a large pan of water with a little salt, and add pasta and brocoli, cut into bite size florets. Cook in boiling water for 2-3 minutes, then serve, drizzling with lots of chilli oil and roughly grated Parmesan.
500 mL bottle virgin olive oil.
12 dried chillies.
12 cloves garlic.
Gently warm bottle of olive oil in pan of hot water. Add chillies and peeled cloves of garlic, remove from heat, and store in dark cupboard for two weeks.
Fresh pasta, bought as lasagna sheets or home made.
250mL carton of mascarpone cheese.
1 jar sundried tomatoes.
Head of brocoli.
Parmesan cheese
Salt, freshly ground pepper and cinnamon.
Finely chop sundried tomatoes, and mix with mascarpone. Add salt, pepper, and cinnamon to taste. Place small balls of mixture in sheets of pasta, and fold over, glueing edges together with a little milk or egg white. Crimp together with finger and thumb. The resulting parcels should be about 25-30mm in size.
Boil a large pan of water with a little salt, and add pasta and brocoli, cut into bite size florets. Cook in boiling water for 2-3 minutes, then serve, drizzling with lots of chilli oil and roughly grated Parmesan.
Variac: I wonder if Strongbad has any recipies? And, did you get to the Secret Strongbad talker?
Sy: Your new tagline is jus crackin' me up....
Sy: Your new tagline is jus crackin' me up....
Yup, that's a strongbad derived avatar. Hmmmm I'll look into his recipes. What's a Secret Strongbad talker?
Variac said:
I'll field this one. The secret strongbad talker can be accessed by picking the correct sequence of words in the "homestar talker" under the "old games" section of the Homestar Runner site. I'll give you a hint, the last word is "out".
Max
Sorry for the OT post.
We need a caramel candy recipe now.
Nice to see you guys are still playing like little kids! 😛 I'm 41, no kids..and I know what a strongbad talker is.
Ok. got one:
chocolate sludge:
Take about 15-20 tablespoons of nestle quick powder, place in coffee cup or glass.
Slowly stir adding small amounts of milk or cream until it begins to form a sludge. Stir until it is fully mixed into the powder.
Add a dollop of butter, or margerine. If it's too soft and gooey, add a bit more Nestle's powder. make sure it is totally sludge like, ie, thick as icing sugar based icing.
Use a spoon, heck, the one you mixed it with.
Enjoy! 😛 😛
(warning, not for those who are sensitive to sugar)
Bonus points if you added instant coffee.
Nice to see you guys are still playing like little kids! 😛 I'm 41, no kids..and I know what a strongbad talker is.
Ok. got one:
chocolate sludge:
Take about 15-20 tablespoons of nestle quick powder, place in coffee cup or glass.
Slowly stir adding small amounts of milk or cream until it begins to form a sludge. Stir until it is fully mixed into the powder.
Add a dollop of butter, or margerine. If it's too soft and gooey, add a bit more Nestle's powder. make sure it is totally sludge like, ie, thick as icing sugar based icing.
Use a spoon, heck, the one you mixed it with.
Enjoy! 😛 😛
(warning, not for those who are sensitive to sugar)
Bonus points if you added instant coffee.
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