The Curry Club
Re: The Curry Club
Homemade Achari Kofta, cooked in coconut milk with extra spice to give it a medium hot.
Always "hope" but never "expect".
Re: The Curry Club
Nice plates by the way, they make the food look even better.
I'm standing up, so I must be straight.
What's a poor man do when the blues keep following him around.(Smoking Dynamite)
What's a poor man do when the blues keep following him around.(Smoking Dynamite)
Re: The Curry Club
Palak Gosht has been a favorite dish of mine since I started to eat Pakistani curries many years ago, to me it has the perfect balance of vegetables and meat.
The vegetable cart came round early morning the same has they do every morning, 7 days a week, the Khmer husband and wife team have a good selection of fresh produce, they also carry fish and meats, and also a small verity of spice.
I usually buy beef from the Cham market, this morning the beef looked exceptionally nice on the cart, and they had some young spinach, so I knew what I was going to be cooking.
Served with rice and homemade chapati
The vegetable cart came round early morning the same has they do every morning, 7 days a week, the Khmer husband and wife team have a good selection of fresh produce, they also carry fish and meats, and also a small verity of spice.
I usually buy beef from the Cham market, this morning the beef looked exceptionally nice on the cart, and they had some young spinach, so I knew what I was going to be cooking.
Served with rice and homemade chapati
Always "hope" but never "expect".
Re: The Curry Club
You're homemade curries look better than anything you buy...
Re: The Curry Club
Thanks doc, I have actually stopped buying, now only making
Homemade Beef Biryani and Chapattis'
Always "hope" but never "expect".
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Re: The Curry Club
I think my curries are pretty good but I never managed the knack of making Indian breads. Grew up with Chapatis in Kenya and always have loved most Indian breads, but they never turn out right at home.
Re: The Curry Club
Easy with Chapatti, use warm water then kneed, the Chapatti will stay soft.
Always "hope" but never "expect".
Re: The Curry Club
Making Chapatti
I can't give you weights and measures, because I have never used them.
Put some Plain Flour in a dish, add salt for taste and a very little oil (I mean just a drop or two).
Add boiled water (but let it cool enough so you're not going to burn your hand).
When adding the just off the boil water, use a fork to mix the flour and water together, keeping the ingredients on the dry side, then knead the dough and let it stand for 5 minutes.
Split the dough into portions, roll in your hands a small ball, flour the rolling surface and squash down the dough ball on the surface, and roll out, but keep turning it over, once rolled transfer it to a hot dry frying pan, when you see the chapatti bubble up, turn it over and cook the other side.
I can't give you weights and measures, because I have never used them.
Put some Plain Flour in a dish, add salt for taste and a very little oil (I mean just a drop or two).
Add boiled water (but let it cool enough so you're not going to burn your hand).
When adding the just off the boil water, use a fork to mix the flour and water together, keeping the ingredients on the dry side, then knead the dough and let it stand for 5 minutes.
Split the dough into portions, roll in your hands a small ball, flour the rolling surface and squash down the dough ball on the surface, and roll out, but keep turning it over, once rolled transfer it to a hot dry frying pan, when you see the chapatti bubble up, turn it over and cook the other side.
Always "hope" but never "expect".
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