stuvy
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try it, you might like it!
- Thread starter premmington
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try it, you might like it!
Parm
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Mmmm, may just do it. Gotta wait first for some curry.
You guys probably eat curry more than me.
I haven’t had Indian food for at least 2 weeks
stuvy
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normally once to three times a week
if she had her way it would be spaghetti bolognese every day
Parm
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normally once to three times a week
if she had her way it would be spaghetti bolognese every day
What’s wrong with that.
We had it yesterday?
Wallace
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pedrobedro
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normally once to three times a week
if she had her way it would be spaghetti bolognese every day
We don't have spag bol any more, we have it with tagliatelli so it's a tag bol and you eat it in a dish not on a plate. It's our Saturday night treat with a bottle of Merlot.
pedrobedro
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stuvy
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We don't have spag bol any more, we have it with tagliatelli so it's a tag bol and you eat it in a dish not on a plate. It's our Saturday night treat with a bottle of Merlot.
my missus prefers it with penne but I prefer spaghetti
I normally make more pasta so we some for lunches during the week at work
when I do spaghetti I have enough for the next nights dinner and I do breaded chicken with tamarind sauce and spinach it’s stunning
Barking Mat
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stuvy
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A couple of tips when making tadka dhal
Generally use split peas and red lentils mixed.
Blitz at the end a little, or take some out and put in a blender to make the dhal more creamy but don't overdo it or it wil become like a paste.
The tadka is the bit that really gives the dahl it's flavour, Mix up the elements according to what you like, try different combinations, thin matchsticks of ginger, slices of garlic, fresh green chillies etc. Put your cumin seeds, curry leaves, dried red chillies first in ghee and let them fry before adding thinly sliced onions, brown them but don't burn them. add garlic and ginger towards the end. Pour over your dhal in the serving pot.
You can also add some butter at the last minute.
Add some chopped green coriander just before serving.
Generally use split peas and red lentils mixed.
Blitz at the end a little, or take some out and put in a blender to make the dhal more creamy but don't overdo it or it wil become like a paste.
The tadka is the bit that really gives the dahl it's flavour, Mix up the elements according to what you like, try different combinations, thin matchsticks of ginger, slices of garlic, fresh green chillies etc. Put your cumin seeds, curry leaves, dried red chillies first in ghee and let them fry before adding thinly sliced onions, brown them but don't burn them. add garlic and ginger towards the end. Pour over your dhal in the serving pot.
You can also add some butter at the last minute.
Add some chopped green coriander just before serving.
Parm
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Olderisbetter
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We use cold curry as sandwich fillers the same way as the coronation chicken as most of my curry mixes are veggie and some vegan i use coconut oil so when cold they are quite firm, the masala smoked fish ones are nice in toasted sarnies or as a samosa filling.
I wish I could cook but its quite a skillful process. The curries my wife cooks come out faster than it went in. Now with all the caffs shut I havn't had a decent meal for a while.
Quote from the three stooges.- " I wouldn't have known it was a cake if I hadn't made it myself."
Quote from the three stooges.- " I wouldn't have known it was a cake if I hadn't made it myself."
Parm
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Not really, we just buy the pickle in. I understand that much sunshine is required to “make” the pickle
The shop bought stuff is usually made in Pakistan or India, you can’t beat it really
They are all good. It’s just a case of experimentation to find the make, brand you like the taste of.
It’s a bit like curry, same basic spices and technique but always tastes different when made by different folk
slim_boy_fat
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