Archive for the ‘Indian’ Category

This dish could also be called “How to Make Your Kitchen Smell Totally Drool-worthy”. It also makes your car smell rather appetizing if you have to transport it anywhere. I found this keema recipe on the BBC Good Food website and knew that my search for a truly excellent minced meat curry recipe was over… for now, at least! This is really easy to make and mild enough for anyone to eat while the depth of flavour is truly outstanding. It’s one of those dishes that you just can’t stop eating and find yourself craving after a few days without it. If you’d like to make this spicy then add chopped chillies to your taste along with the tomatoes; for once I actually like this without the extra heat. The cumin-coriander mixture makes around double what you need for the recipe, but make that amount anyway and store the extra as I reckon you’ll want to cook this curry again very quickly. Home made garam masala is tops in this dish if you have some on hand.

Unless you really dig unexpectedly biting into a clove (I am still scarred from a tragic clove-in-baked-apple experience as a child), I strongly recommend removing them before serving. I recently came across a great shortcut for doing this – rather than throwing the whole spices straight into the dish, first put them in one of those ball tea strainers. You’ll still get all the rich, fragrant flavour but at the end you can just fish out the strainer rather than go scavenging for spices. Genius!



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Tarka Dal Recipe

There are some acts in cooking that have an inherently timeless feel to them, acts such pounding spices in a mortar and pestle or turning meat that is sizzling over an open flame. Making dal and flatbread also has this feel; after all, for thousands of years and across continents women have had dried pulses and flour available and, with the help of seasonings and oil, have created tasty, hearty, warming and economical meals from these basically tasteless primary ingredients. I love the feeling of kneading dough for my roti while smelling and stirring the dal simmering away on the stovetop – it reminds me that all over the world there are meal-makers doing the exact same thing. We may have varying equipment available to us, but we’re all aiming for the same end result: a thick, creamy dal full of flavour that has you eating it uncontrollably straight out of the pot and accompanied by a crispy, chewy flatbread, glistening with ghee or oil, that is just made for mopping up the delicious dregs. (more…)

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Quick Roti Bread Recipe

Roti (flatbread)

This recipe is simple and indispensable. It takes minutes to make and adds a real flair and excellent texture to any Indian meal – and it’s heaps better and cheaper than any store bought variety! Makes enough for 4 good sized breads.

300gm plain flour

1tsp salt

2tsp sugar

1 egg, beaten

½ cup warm water

Ghee or melted butter, for brushing

Mix the flour, salt and sugar together; combine the egg and water in another bowl. Add to the dry mix and work together with a wooden spoon. Once the mixture is starting to come together, turn out onto a board and knead until smooth, around 5 minutes.

Wrap in cling wrap and leave to sit for ½ hour before using; this can also be kept and used the next day.

To cook: divide the dough into 4 pieces. Preheat a frying pan over medium heat. Dust a board with flour and roll out the first piece to a size that will cover the bottom of your frying pan. Brush one side with ghee and add to the frying pan, ghee side down. Cook for a minute, then brush the top side with ghee. Once you see puffy bubbles appearing like this:

roti is ready to turn over. It will only need another 30 seconds to a minute on the second side.

Repeat with remaining dough.

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