12-02-2018, 04:42 AM
9204
Re: What are you having for lunch/dinner?
Originally Posted by Kev60
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That recipe is very similar to Bavarian cabbage which is a very traditional German recipe. my wife cooks it and I love it.
Strange to say, sauerkraut don't give me any gas at all.
12-02-2018, 12:21 PM
9208
Re: What are you having for lunch/dinner?
Originally Posted by Silver Tabby
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I am also planing a curry - chicken pasanda - I make mine spicier than restaurant/take-away versions and add extra almonds - will have that with lemon rice.
Any chance of the recipes Silver?
I always add turmeric to the rice while it's frying before adding the water.
12-02-2018, 01:42 PM
9209
Re: What are you having for lunch/dinner?
Originally Posted by ruthio
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Sounds gorgeous!Any chance of the recipes Silver?
CHICKEN PASANDA
Ingredients
3 tbsp ghee or vegetable oil
5cm cinnamon stick
2 green cardamom pods, lightly bruised with a rolling pin
1 small onion, finely chopped
3cm piece of ginger, finely grated
3 cloves garlic, finely crushed
1 tsp ground coriander
˝ tsp turmeric
˝ tsp Kashmiri chilli powder
4 small chicken breasts, each cut into chunks
200gm Greek-style yoghurt
2 tbsp ground almonds
1 tsp salt
100ml water
Method
1. Heat the ghee or the oil in a large sturdy pan over a medium heat, add the cinnamon and cardamom and fry for 30 seconds before adding the onion and frying for 10 minutes until golden.
2. Stir in the ginger and garlic and fry for 2 – 3 minutes, then stir in the ground coriander, turmeric and chilli powder and fry for 30 seconds.
3. Add the chicken and stir well, then add the yogurt, ground almonds, salt and water. Bring to simmer, reduce the heat slightly and simmer gently for 15 – 20 minutes until reduced to a thick, rich, almost dry sauce that coats the chicken.
4. Scatter over a few toasted almonds and fresh coriander leaves to serve.
(Note: Some people like to add a tablespoon of tomato puree at step 3)
LEMON RICE
Ingredients
Rice -1 cup
Sesame seed oil -1 tsp for rice
Lemon – 1 large
Cashew nuts- 8 -10
Salt to taste
For the seasoning
Oil-3 tsp
Mustard seeds -1 tsp
Channa dhal (brown or green split peas) -1 tsp
Red Chillies -1
Asafoetida -a pinch
Green chillies -2
Finely chopped ginger-1 tsp
Turmeric Powder -1/4 tsp
Curry leaves – few
Preparation
Cook rice in such a way that the grains are separate. Spread it on a plate; mix a tsp of sesame seed oil to it, so that the grains will not stick together.
Sauté cashew nuts in 1/2 tsp oil until golden brown and keep aside.
Method
Heat oil, add mustard seeds, when mustard splutters , add channa dhal, red chillies and asafoetida. When dhal turns slightly brown, add green chillies, ginger, turmeric powder, curry leaves..
Add the juice and grated rind of the lemon
Add salt, pepper, cashew nuts and rice. Mix well. Taste and see - if required add more salt and lemon juice.
12-02-2018, 02:00 PM
9210
Re: What are you having for lunch/dinner?
Originally Posted by Julie1962
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Grace is having a go today she's making a vegetarian shepherds pie as I type. I've only been asked the right temperature so far, so I think she is doing fine so far.She's making an apple crumble too !
Do I get a piece???
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