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Viewing 10 posts - 11 through 20 (of 25 total)
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  • #309739

    They look good enough to sleep with yummmmmmmmm.

    #309213

    that one is sweet, and so is this one

    #309731

    You are very welcome, and i hope other lovely people post some gorgeous receipes for us all to drool over and experiment with.

    :D

    #309737

    I made these for you both….

    #309729

    Dum Aloo

    The “dum” refers to the cooking method – letting foods cook in their own steam without using an oven. The Moghuls would seal the pot completely and put coals on the lid, but this is a more modern version, adapted from one of Madhur Jaffrey’s recipes to take less time and not be quite so fiddly (it’s still a fiddly recipe). It’s worth the effort though!

    Ingredients:

    3 medium potatoes, peeled and cut into 1″ dice or slices
    salt
    1/2 oz flaked almonds
    2 tbsp poppy seeds
    2 tsp ground coriander
    1 1/2 tsp whole cumin seeds
    4 cloves of garlic, peeled and chopped
    1/2 tsp ground ginger
    8 tbsp vegetable oil
    1 medium onion, peeled and finely chopped
    1/4 tsp ground turmeric
    1/8 tsp cayenne pepper
    8 fl oz plain yoghurt
    1 tsp garam masala

    Method:

    Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside.

    Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside.

    Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate.

    Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds. Add the dry mix from the first pan, and the wet mixture from the food processor, and 3/4 tsp salt.

    Stir and fry the mixture. Whenever it seems to dry up add a tbsp of yoghurt. Keeping stirring, frying, adding tbsps of yoghurt, until all the yoghurt is used (it’s important to add the yoghurt slowly). Add the garam masala and 4 fl oz of water. Mix well, and cover the pot tightly. Cook for about 30 minutes or until the potatoes are cooked through, stirring occasionally but always replacing the lid. The potatoes should have a thick sauce clinging to them when they are done.

    #309728

    I am drooling here and in a good way.

    #309168

    #309167

    They use immac and sandpaper, in almost equal quantities.

    #309211

    What simply gorgeous mugs, I am deeply impressed.

    #309734

    Oh they look good enough to eat yummmmm

    I do love your posts, you are a beautiful poster.

Viewing 10 posts - 11 through 20 (of 25 total)