Pendleside Festive Dingbats C/D 6Th Jan
Quizzes & Puzzles1 min ago
Bored in kitchen
50 Answers
Im a bit fed up making the same stuff...cakes, dinner etc.
Ive asked about jam...will try that....
Do you have anything unusual you make or something to inspire me!.
Keep this clean....;0> haha xx
Ive asked about jam...will try that....
Do you have anything unusual you make or something to inspire me!.
Keep this clean....;0> haha xx
Answers
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Yes. My dhal goes down very well.
Ingredients:
A mugfull of red split/polished lentils
A one-inch cube of ginger root
A medium sized onion
One large (or two small) cloves of garlic
1/4 tsp of salt
1/4 tsp sugar
Some massala (either a heaped spoonful of curry powder or similar of curry paste)
About 1 tablespoon of vegetable oil (or ghee)
About 1 1/2 pints of water
Dice the onion and gently fry in the oil/ghee in a medium sized non-stick saucepan for a few minutes, finely chop the garlic and ginger root and add - fry for another minute or two.
Throw the lentils in and mix thoroughly then pour the water in.
Add the massala, salt and sugar then simmer for about 15 min.
Be careful, as the dhal thickens it starts to bubble and spit - the dhal is almost fluorescent and stains light coloured clothing pretty badly.
If the dhal starts to get thick (like porridge) add in a little more water.
The key to 'getting it right' is a little tweaking and tasting as it cooks ...if it tastes a bit bland, add in some more massala/salt/sugar. Consistency is personal choice - I like it to be a bit runnier than porridge so I can pour it over basmati rice. Consistency is governed by how much water you add (or don't add).
This goes well with rice, Bombay aloo, meat/veg curry dishes or as a dip (raw veg/tortillas etc). As its sloppy stuff, it survives well in the fridge and can be re-heated in a microwave the next day.
Ingredients:
A mugfull of red split/polished lentils
A one-inch cube of ginger root
A medium sized onion
One large (or two small) cloves of garlic
1/4 tsp of salt
1/4 tsp sugar
Some massala (either a heaped spoonful of curry powder or similar of curry paste)
About 1 tablespoon of vegetable oil (or ghee)
About 1 1/2 pints of water
Dice the onion and gently fry in the oil/ghee in a medium sized non-stick saucepan for a few minutes, finely chop the garlic and ginger root and add - fry for another minute or two.
Throw the lentils in and mix thoroughly then pour the water in.
Add the massala, salt and sugar then simmer for about 15 min.
Be careful, as the dhal thickens it starts to bubble and spit - the dhal is almost fluorescent and stains light coloured clothing pretty badly.
If the dhal starts to get thick (like porridge) add in a little more water.
The key to 'getting it right' is a little tweaking and tasting as it cooks ...if it tastes a bit bland, add in some more massala/salt/sugar. Consistency is personal choice - I like it to be a bit runnier than porridge so I can pour it over basmati rice. Consistency is governed by how much water you add (or don't add).
This goes well with rice, Bombay aloo, meat/veg curry dishes or as a dip (raw veg/tortillas etc). As its sloppy stuff, it survives well in the fridge and can be re-heated in a microwave the next day.
herman cake!
http://www.hermanthegermanfriendshipcake.com/
http://www.hermanthegermanfriendshipcake.com/
How about learning a new cuisine? Gok is doing some great Chinese food at the moment and you don't need loads of kit and special ingredients.
Or Indian, this does involve more investment in spices, but if you head to your local asian groer you can pick them up much cheaper than the supermarkets. Making your own bhakis, pakora, dhosa, etc is so satisfying. I love cooking Indian food as it is so therapeutic.
Try some Malay/Thai/Vietnamese dishes. Wonderful fresh vibrant flavours.
Middle eastern, home made hummus is cheap and much nicer than supermarket stuff. Baba ganoush, muhummara, kibbeh, tabbouleh, flat breads.
Or Indian, this does involve more investment in spices, but if you head to your local asian groer you can pick them up much cheaper than the supermarkets. Making your own bhakis, pakora, dhosa, etc is so satisfying. I love cooking Indian food as it is so therapeutic.
Try some Malay/Thai/Vietnamese dishes. Wonderful fresh vibrant flavours.
Middle eastern, home made hummus is cheap and much nicer than supermarket stuff. Baba ganoush, muhummara, kibbeh, tabbouleh, flat breads.
