Topic: It’s Indian week!

[Robbo141]

We get Labor Day off today so I took the whole week as a vacation and am cooking Indian dishes from the Dishoom book every day this week. (Except Wednesday when the missis has dinner with daughters and I revert to BIR vindaloo).
This is how the week looks.


Sheekh kebabs are already sat in the fridge for a little afternoon aperitif.
Ditto the coriander-mint chutney.
Chicken marinaded overnight, ready for grilling and my bash at Chicken Ruby.

To say I’m excited is a woeful understatement.

Robbo

[tempest63]

Looks a great menu Robbo.
I hope to be doing something similar with the Parsi cookbook soon.
T63

[Peripatetic Phil]

Wow, seriously impressed   All I managed this evening was a Goan chicken curry using Anjun Anand’s "The Spice Tailor Fiery Goan Curry Sauce" (cheaper at the Co-op at the moment — only £2-50).  Not really "fiery", but being under instructions to empty out the freezer, it was a good and simple way to use up the breast and wings from a free-range bird.
--
** Phil.

[Robbo141]

Lamb kebabs were delicious.  The coriander-mint chutney was a bit too minty for me. I only made 4 for a 4pm appetizer and froze the rest of the meat.


I was a bit concerned that the 120g sugar and 1 TBSP honey would make the chicken Ruby overly sweet, but followed the recipe nonetheless. And yes, it was too sweet for me. I assume some sugar is needed to offset the acid from the tomatoes but this was over the top for me.
800g tomatoes is the most I’ve used in a dish too, but they cook right down just fine.
Also uses more oil than I normally add. I siphoned it off before serving.


Overall, though, a good day.

Robbo

[Robbo141]

Well, last nights ginger garlic crab was nothing to write home about, but elevenses this morning - lamb keema puffs were fantastic.  The perfect way to use up leftover keema.  Store-bought puff pastry, 18-20 mins baking. Simple and delicious.