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Topics - DeeDee

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1
Pictures of Your Curries / CA's Onion Bhajis
« on: June 03, 2012, 01:12 AM »
I've done Onion Bhajis before but this was my first try with CA's recipe. 

My verdict: Bloomin' marvelous!!

This will be my default OB setting from now on. :-)

Pictured here with Tandoori Raita.




2
As I'm always looking for another way to use wonderful besan (gram flour) I recently discovered the world of the Chila.  I was so happy with the simple but varied and tasty results I thought I'd share them wiv' me curried up CR0 mates!

Chilas, by all accounts, are a food that street vendors sell all over India as a working class breakfast and snack.  It's basically a gram flour pancake filled with, well, pretty much anything.  If you search the web you'll find loads of different fillings but for the purposes of this recipe I'm sticking with never fail onion and tomato.  The joy of the chila is that it is so simple.  The recipe is quite simply mix, fry, eat.

Uses?  Starter, side dish.  I have two warmed in the mike for breakfast with Maggi Chatpat sauce, HP sauce or Punjabi Teekha Mango Pickle. Enjoy!

INGREDIENTS

Oil for frying
As much chopped coriander (dhania) as you like

For Batter:

3/4 cup besan (gram flour)
1 tsp cumin (jeera) powder
1 tsp carom seeds (ajwain)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp finely chopped green chillies (optional)
a pinch of asafoetida (hing)
2 tsp oil
salt to taste
3/4 cup water

For Filling:

1 small onion (finely chopped)
1 regular tomato (finely chopped)

Alternative fillings are grated paneer / cottage cheese / cooked potatoes

METHOD

1. Heat finely chopped onion and tomato in pan / wok on medium heat.  No oil needed. Stir and mix until onions are soft.  Remove from heat. Set aside.
2. Turn up heat. Add a small amount of oil to hot pan. Smoking hot is good enough.
3. Pour 1/3 cup of batter into pan.  Should make a small pancake.  Batter will start to rise and cook rapidly. 
4. When it looks half done (still wet in the middle) add a tablespoon of filling to the middle.
5. Flip over chila and cook other side.  You can add a small amount of oil to the pan whenever you feel like it to keep them from sticking. The more oil you add the crispier the chila will get.
6. Sprinkle with coriander and serve hot or freeze and mike later.
7. Serve with your favourite sauce (Chatpat), chutney, pickle or even good old HP.

If this is in the wrong forum (as it is a bread but is not a BIR recipe) please let me know or move it (or both!) :-)

Hopefully by the magic of the information superhighway there is an image below.  Fingers crossed!!


3
Pictures of Your Curries / Axe's Sag Aloo
« on: May 21, 2012, 03:59 AM »
I made this recipe with an added half cup of gravy base.  Tasted great, looks nice an' all.

The recipe post is here:

http://www.curry-recipes.co.uk/curry/index.php?topic=4419.0






4
Check out this wonderful news ...

http://news.bbc.co.uk/2/hi/health/6244715.stm

Now a curry is definately good for your health!!

 ;D

DeeDee


5
Lets Talk Curry / Dear Santa ... All I want for Christmas is ...
« on: December 21, 2005, 02:25 PM »
Wallpaper just like they had in The Shahee back in the day!!!!!!!!!
An inflatable tandoor that I can stick in the cupboard when I'm done!!!!!!!!
One hour in the Wembley Tandoori kitchens!!!!!!!


What else?

:-)

DeeDee


6
Lets Talk Curry / Stupid question # 312
« on: December 19, 2005, 02:21 PM »
So it's only NOW that I'm wondering if the UK/US cups and measures conversions matter in recipes.  I've just been using US measures?!?!!?

Also, apologies for being away ... life got busy!  And yes, I did had another big bash but there aren't any photos because the camera memory got wiped!

DeeDee

7
Pictures of Your Curries / My First BIG BASH!
« on: December 08, 2005, 06:15 AM »
I was entertaining the in-laws over the weekend so I went all-out and did Tandoori Chicken, Makhan Chicken, Chicken Korma, Seekh Kebabs, Cucumber Raita, Onion Salad, Yoghurt Mint Sauce and Rice ... and boy are my arms tired.

These pictures may be dull as old boots to the pros but I thought other newbies might be cheered by my endeavors ...

I found that by sitting down with pen in hand and writing out a timetable of when, where and how long I was able to have a wonderful time cooking all the above dishes (meat ones for the first time) without an ounce of stress.  Learned a big lesson in "being prepared".

Started the day before marinading the tandoori chicken.  So bright, I got sunburn!



Then on the actual day I started with the Onion Salad and Yoghurt Mint Sauce as appetizers.  Here is the Sauce before mixing ...



Making the kebabs was a breeze.  I thought it would be well hard, but it was easy.  Thats my weeny bit of curry base and some pre-cooked chicken in the background.  Here are the kebabs formed but uncooked. Again, note the radioactive look...



I used red onions for the Onion Salad on a whim and I won't be doing that again.  Waaay too strong.  the Yoghurt sauce was delish!



The final meal took about half an hour to actually cook, which still amazes me.  All in all it went down very well.  The tandoori chicken only cooked for ten minutes and melted in the mouth like butter.  The kebabs came out too dry but were still edible (and a half).  The cukey Raita was great and worked with everything for those at the table who found it all a bit spicey.



The best part of the whole exercise was having leftovers for lunch the next day!!

Cheers to everyone for your brilliant ideas and recipes ... it's a bit lonely over here in NYC cooking on me own and I appreciate all your cyber-support!!  This is without doubt the best BIR site on planet earth.

DD

PS. Another social gathering looms this weekend.  RESULT!  Going all out to do entirely NEW menu.  Any Ideas?  Not just for single dishes but more for three or four that compliment each other.  Before you answer, please note one of the guests is Indian and vegetarian ... so I'm looking for a MENU that kicks arse for meat eaters and veggies!

PPS.  How tricky is Gulab Jamons?  In Dhillons it looks fiddly.

8
Lets Talk Curry / First signs of the onset of curry madness
« on: December 01, 2005, 12:57 AM »
I just had a red onion (three of em) omelet with madras powder and coriander.

I think I'm on my way.

DD

9
Lets Talk Curry / To Ghee or not to Ghee, that is the question...
« on: November 30, 2005, 05:16 AM »
So what's the big idea with Ghee?  Is it markedly better than veggie oil? 

Are you supposed to stir it all up or skim off the clear stuff? help me out here!?!?

Also, as people were talking in other posts about Ghee to avoid i'm posting a pic of the brand I just bought.  Anyone know it? Used it?

Are we having a "products we use" section?


10
Lets Talk Curry / What is a BIR Chef's favourite TV Show?
« on: November 30, 2005, 04:51 AM »
Coriander Street!!

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