Veg curry - little help please.

[belboid]

Well after all I did not end up cooking anything last night. Me lady got stuck at parents evening bombarded with questions about her darling classes.

Going to make a few of the dishes mentioned in the thread tonight though. Looking forward to it

god! after all that work we put in!!

 

[TitanSound]

god! after all that work we put in!!

Oh don't worry, I'm going to be pigging out on all of the delightful suggestions here tonight.

I just hope I don't gas myself whilst sleeping tonight

 

[ringo]

Not really, I work with a few Indians who are strict vegetarians and veggi curry is a staple for them (in fact I'm working with one of them for 6 weeks soon so it'll be a staple for me too, with a bit of luck)

I'm surprised, I never had it served as such in India.

 

[fractionMan]

Massala dosa is full of mixed veg curry. aka sambar iirc.

Peas, potatoes and other things.

 

[Mrs Miggins]

I'm surprised, I never had it served as such in India.

India's massive though

 

[ringo]

India's massive though

True, I didn't eat everywhere.

 

[Mrs Miggins]

I would love to go to India....is the food generally recognisable to an Englander or completely different?

 

[ringo]

I'm a veggie so can't comment on meat dishes. Mostly recognisable, especially if you're familiar with Bhel Pooris as well as the high street Indian restaurants.

In Goa I went to the best place in the area 4 nights on the trot and chose very similar dishes to what I can get anywhere at home like chana masala, aloo muttar, they just tasted better and a bit hotter. Most menus also had a load of regional stuff I'd never tried before though, most of which were great.

 

[Mrs Miggins]

Mmmmmm.......curry food

 

[hovis]

try a madhur jaffery recipe. she is the undisputed queen of curry and I love her.

 

[Xanadu]

I'm a veggie so can't comment on meat dishes. Mostly recognisable, especially if you're familiar with Bhel Pooris as well as the high street Indian restaurants.

In Goa I went to the best place in the area 4 nights on the trot and chose very similar dishes to what I can get anywhere at home like chana masala, aloo muttar, they just tasted better and a bit hotter. Most menus also had a load of regional stuff I'd never tried before though, most of which were great.

Goan food will be very different from food in the rest of India. They don't really do veggie dishes as much as other regions. Here's a decent listing of trad goan recipes:

http://www.goacom.com/cuisine/recipes/

 

[ringo]

Goan food will be very different from food in the rest of India. They don't really do veggie dishes as much as other regions. Here's a decent listing of trad goan recipes:

http://www.goacom.com/cuisine/recipes/

Yup, had completely different food in Rajasthan, only another 20 or 30 regions to go!

BTW I made your Mum's daal again this week, its a winner every time.

 

[Xanadu]

BTW I made your Mum's daal again this week, its a winner every time.

That better not be a double entendre...

 

[TitanSound]

BTW I made your Mum's daal again this week, its a winner every time.

And I had it tonight alongside the spinach and potato recipe sojourner gave me.

I overboiled the lentils slightly in the daal but it tasted great!!

 

[ringo]

That better not be a double entendre...

It wasn't, but it is now.

 

[sojourner]

And I had it tonight alongside the spinach and potato recipe sojourner gave me.

Yay - so how did it turn out then? The spinach paste goes a quite alarming shade of green doesn't it?

 

[TitanSound]

Yay - so how did it turn out then? The spinach paste goes a quite alarming shade of green doesn't it?

Indeed it did!!!

I think I got a bit freaked out about how thick it was though when i put it back in the pan. I added a bit of water and then put the tatties back in. Then I thought "there is no way those tatties are going to cook with so little moisture in there" so I put a little more water in. Covered it and it steamed away for about 15 mins. Came out a teeny bit soggy but flavour wise it was ace

 

[sojourner]

You mean you didn't cook the spuds before you put them in?

I think you might have got a bit mixed up with the instructions. You're meant to boil the spuds first, then mix em up with the turmeric and salt, and then put them into the spinach paste

Still, if it turned out okay, all's well and good!



oh, and I always add a fair bit of water myself

 

[TitanSound]

No I did boil the spuds first for about 5 mins on a rapid boil. The let them cool slightly and added the salt and tumeric. But just thought there may not be enough moisture to cook them through properly

 

[sojourner]

Ah okay, got ya

I want spinach and potato curry now