PH Cooking Competiton #15 - Cook your best curry
Discussion
Bob the Planner said:
Bobs Vegetarian Curry
Featuring
Lobhia Aur Khumbi
Saag Bhaji
Tarka Dhal
Kheere Ka Raita
Pyas Bhaji
Dhaniye Naan
Ingredients
Tomato and Mushroom sauce thickening before adding to the beans
Onion Bhaji ready to be deep fried
On the Table
On the Plate
As mentioned above, the onion bhaki and tarka dhal recipies are from PH threads by Roop and Batley Boy respectively and have previously featured on photo of my dinner. The raita went well with the naan and omion bhaji and the mixture of dhals worked well together. The beans with mushrooms and tomato was a star as always. Overall well balanced and very tasty and I'm well pleased with the result. The only thing on the table not cooked or prepared by myseelf was the aubergine pickle.
Nice work Bob, that looks amazing.Featuring
Lobhia Aur Khumbi
Saag Bhaji
Tarka Dhal
Kheere Ka Raita
Pyas Bhaji
Dhaniye Naan
Ingredients
Tomato and Mushroom sauce thickening before adding to the beans
Onion Bhaji ready to be deep fried
On the Table
On the Plate
As mentioned above, the onion bhaki and tarka dhal recipies are from PH threads by Roop and Batley Boy respectively and have previously featured on photo of my dinner. The raita went well with the naan and omion bhaji and the mixture of dhals worked well together. The beans with mushrooms and tomato was a star as always. Overall well balanced and very tasty and I'm well pleased with the result. The only thing on the table not cooked or prepared by myseelf was the aubergine pickle.
First time entry from my good self.....
Chicken Tikka Masala a la James Martin
Pilau Rice a la BBC Website
Boiled Rice a la Wobert
Plain Naan Bread a la Hairy Bikers!
Food for 4 adults and 4 children!
Some of the ingredients.....
Work in Progress.....
Finished article.....
Washed down with a Zinfandal Blush Rose and a Cono Sur Riesling
Robert
Chicken Tikka Masala a la James Martin
Pilau Rice a la BBC Website
Boiled Rice a la Wobert
Plain Naan Bread a la Hairy Bikers!
Food for 4 adults and 4 children!
Some of the ingredients.....
Work in Progress.....
Finished article.....
Washed down with a Zinfandal Blush Rose and a Cono Sur Riesling
Robert
Another first time entry (seeing as I was doing a curry last night anyway)
Menu
Garlic poppadoms
Persian Dhal Chicken (with pineapple)
Sag Gosht
Black Dhal
Mushroom pilau
Soft chapatis (made with yoghurt instead of water)
(forgot to include a few bits - yohurt, tomatoes, Chapati flour etc etc)
(dished up in our finest china dinner service, obviously)
Menu
Garlic poppadoms
Persian Dhal Chicken (with pineapple)
Sag Gosht
Black Dhal
Mushroom pilau
Soft chapatis (made with yoghurt instead of water)
(forgot to include a few bits - yohurt, tomatoes, Chapati flour etc etc)
(dished up in our finest china dinner service, obviously)
Lamb Bhuna with Mustard and Fennel Cauli, Onion Bhagis and homemade Naan.
A four part meal.
Blitz onion, garlic and toms to a paste. Brown off the lamb then toast spices + chilli. Fry the paste then add the meat back in. Add coconut paste and water.
Slow cook for about 2 hours (while the Naan was proving) at 150C.
Garam masala + corriander to serve.
Bhagis were shredded onion in a gram flour batter with a few more spices.
Cauli was blanched then shallow fried in oil with mustard seeds and fennel.
Naan was a pretty basic bread with Nigella seeds added to the dry ingredients.
A four part meal.
Blitz onion, garlic and toms to a paste. Brown off the lamb then toast spices + chilli. Fry the paste then add the meat back in. Add coconut paste and water.
Slow cook for about 2 hours (while the Naan was proving) at 150C.
Garam masala + corriander to serve.
Bhagis were shredded onion in a gram flour batter with a few more spices.
Cauli was blanched then shallow fried in oil with mustard seeds and fennel.
Naan was a pretty basic bread with Nigella seeds added to the dry ingredients.
madbadger said:
Just a thought - the OP says the poll will close Tues the 1st Nov. I assume that should say start with entries in by today. Then a few days to run the poll.
Like wot we normally do.
Sorry for the confusion. If you wish to add an entry please feel free to do so up until tomorrow at 11:59pm. I will run the poll from Wednesday onwards and will end it Saturday 5th at 12pm.Like wot we normally do.
15peter20 said:
Nefarious - would you mind posting a recipe for those chapatis? They look fantastic
Not really much of a recipe, as it's kinda done by eye but its somewhere between 2/3 and 3/4 chapati flour to 1/3 - 1/4 plain flour, plus a big blob of full fat natural yoghurt. Mix with a fork and add milk to bring it just beyond the 'breadcrumb' stage. Then kneed the hell out of it - 5 mins at least until it feels properly elastic (I always make the mixture a fraction too wet, so that it comes right as you add flour from the board during kneeding).Divide into big-golf-ball sized portions and leave for 1/2 hour (some say under a wet teacloth, but I don't find it makes much difference for chapatis).
Roll them all out as flat as you can reasonably get them (without making them fragile), and get a heavy bottomed pan *really* hot.
Use a *little* ghee (like 1/2 teaspoon) in the pan to stop them sticking and give them 20s per side. If they're taking any longer than that, the pan's not hot enough and they'll end up dry.
Incidently, you can use the same recipe, but rolled out a little thicker and deep fried, to make basic purees.
HTH
Haven't had time to get my curry done I'm afraid, bought the gram flour, lamb etc, but million and one things to do whilst selling the house...
I was going to have a crack at some Gothamba Rotis as a side dish, -little pastry-like parcels of spiced meat, street-food really. Another time.
Some very tasty looking entries on here though.
I was going to have a crack at some Gothamba Rotis as a side dish, -little pastry-like parcels of spiced meat, street-food really. Another time.
Some very tasty looking entries on here though.
Its gong to be another close one I reckon. Voting here http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff