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veggie cooking
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does anyone know an authentic indian curry recipies for vegetarians ? and how do u make chappati ?
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Vegetable Curry
Peel and slice 4 large onions and saut� them gently in about 100g of butter or ghee for about 20 minutes (don�t let the onions burn). Add 2 tsp cumin seed, 3 cloves of peeled, chopped garlic, 1� tsp chilli powder, 2 tsp paprika, � tsp turmeric, 1 tsp salt and a small piece of fresh ginger (about the size of a cherry tomato), peeled and finely chopped. Fry for a couple of minutes, then add 4 heaped tbsp tomato puree, fry for a minute or so and then add 250ml water. Let this cook for about 10 minutes, then turn up the heat to evaporate the water. When you can see the oil separating out from the onions, turn the heat down and add whatever vegetables you want (this amount of sauce will take about 1� lb of mixed veg) � hardest ones like potato, carrots etc first � and gently saut� them for about five minutes, then add the softer vegetables � like mushrooms, frozen peas etc, saut� for another few minutes, add more water until the curry is the consistence you want and gently cook until all the veg are cooked.
Peel and slice 4 large onions and saut� them gently in about 100g of butter or ghee for about 20 minutes (don�t let the onions burn). Add 2 tsp cumin seed, 3 cloves of peeled, chopped garlic, 1� tsp chilli powder, 2 tsp paprika, � tsp turmeric, 1 tsp salt and a small piece of fresh ginger (about the size of a cherry tomato), peeled and finely chopped. Fry for a couple of minutes, then add 4 heaped tbsp tomato puree, fry for a minute or so and then add 250ml water. Let this cook for about 10 minutes, then turn up the heat to evaporate the water. When you can see the oil separating out from the onions, turn the heat down and add whatever vegetables you want (this amount of sauce will take about 1� lb of mixed veg) � hardest ones like potato, carrots etc first � and gently saut� them for about five minutes, then add the softer vegetables � like mushrooms, frozen peas etc, saut� for another few minutes, add more water until the curry is the consistence you want and gently cook until all the veg are cooked.
Chapattis
Mix together 150g chapatti flour (or 100g wholewheat and 50g plain white flour), 1 tsp baking powder, 1 tsp salt then gradually add enough water (about 90ml) to make a soft dough � not hard and not too sticky. Knead for a few minutes, then place in a plastic bag or covered box in the fridge for at least half an hour. Divide the dough into six little balls, dip these in flour and on a floured surface, roll out each ball to about 2mm thick. Heat up a heavy frying pan or *tava* (a chapatti pan) and then shake the excess flour off each circle of dough and place on the tava (no oil). Gently cook each side for a few minutes until little brown specks appear. Pressing down on the chapatti with the back of a wooden spatula will help that bit to cook. Rub a little ghee or butter over one side of the chapatti, fold into half and half again to form a wedge shape and wrap up in some kitchen foil to keep warm while you cook the next one.
Mix together 150g chapatti flour (or 100g wholewheat and 50g plain white flour), 1 tsp baking powder, 1 tsp salt then gradually add enough water (about 90ml) to make a soft dough � not hard and not too sticky. Knead for a few minutes, then place in a plastic bag or covered box in the fridge for at least half an hour. Divide the dough into six little balls, dip these in flour and on a floured surface, roll out each ball to about 2mm thick. Heat up a heavy frying pan or *tava* (a chapatti pan) and then shake the excess flour off each circle of dough and place on the tava (no oil). Gently cook each side for a few minutes until little brown specks appear. Pressing down on the chapatti with the back of a wooden spatula will help that bit to cook. Rub a little ghee or butter over one side of the chapatti, fold into half and half again to form a wedge shape and wrap up in some kitchen foil to keep warm while you cook the next one.
PS You can buy chapatti flour in Asian supermarkets, in larger ASDA's and Tesco's - in their World Food aisles - or you can buy ready made chapattis. Some Asian stores also sell frozen ready made flavoured (like with spring onion) parathas (buttered chapattis) but I find these are made with white flour and are very very greasy, although they are light and flaky.
ASDA also do a fine own label range of canned vegetable curries, balties and dahls too - these are seriously yummy ! They also sell some freshly made curry dishes like bombay potato, tarka dahl and sag aloo on their deli counters.
ASDA also do a fine own label range of canned vegetable curries, balties and dahls too - these are seriously yummy ! They also sell some freshly made curry dishes like bombay potato, tarka dahl and sag aloo on their deli counters.
LOL Mirror... I'm not married (but my friends certainly love coming around here for some strange reason.....LOL)
I learnt how to cook indian food from a fellow student from Lahore with whom I shared a house some 25 years ago - his mum taught him initially so that he would be able to cook his own food whilst studying here in the UK and not have to rely on college food.
I learnt how to cook indian food from a fellow student from Lahore with whom I shared a house some 25 years ago - his mum taught him initially so that he would be able to cook his own food whilst studying here in the UK and not have to rely on college food.
jugglering i am in search of the thing (sorry don't know the name) to cook chapattis. i know it's like a flat shallow pan with a handle. i know i could use a large enough frying pan, but i want the real thing. i once saw it advertise in a magazine.
do you know what i'm talking about and have any idea where i can find one? i don't want something that's thin and flimsy or made from aluminum. thanks.
do you know what i'm talking about and have any idea where i can find one? i don't want something that's thin and flimsy or made from aluminum. thanks.
Thanks puddicat..... the basic sauce recipe (ie up to the stage where one adds the vegetables) could be used for any ingredient - meat, veg, etc etc..... I often make up a whole raft of the basic sauce and freeze it, then when I fancy a curry, I just defrost it and fry whatever veg I want in the curry sauce, adding enough water to make it *thick* or *thin*, whatever I fancy. Also, I can add more chillies (even some fresh ones) at that stage if I want a *hot* one....lol
I'll post a Tarka Dahl recipe below in a minute, that's great to have with a curry that's lacking a bit in protein, or you could add a can of rinsed and drained cooked chickpeas to the basic curry sauce to make a chick pea curry (also good for protein).
I'll post a Tarka Dahl recipe below in a minute, that's great to have with a curry that's lacking a bit in protein, or you could add a can of rinsed and drained cooked chickpeas to the basic curry sauce to make a chick pea curry (also good for protein).
Tarka Dahl
185g split red lentils
1 tsp fresh ginger (peeled and finely chopped)
1 tsp ground turmeric
1 - 1� tsp salt
2 tbsp vegetable oil or ghee
1 tsp whole cumin seeds
3 cloves of garlic, peeled and finely chopped
Wash the lentils in several changes of water (otherwise you�ll get a whole heap of scummy starch when you cook them), drain and put them into a large saucepan with about 1� pints of cold water. Bring to the boil, cover, then turn the heat down and allow to simmer for about � of an hour until the lentils are soft. If any scummy starch does rise to the top of the pan, just skim it off and dispose. Stir occasionally to make sure it doesn�t boil dry (just add more water if need be). You should have a thick puree (like a pouring custard). Add 1 tsp of the salt and stir well.
In a separate pan, heat the oil, then fry the turmeric, cumin seeds and garlic, for about 1 minute, stirring well. Pour the spiced oil over the cooked lentils and reheat. Taste and add more salt if necessary (if it tastes bland, just add � tsp salt at a time until it tastes *moreish*��)
185g split red lentils
1 tsp fresh ginger (peeled and finely chopped)
1 tsp ground turmeric
1 - 1� tsp salt
2 tbsp vegetable oil or ghee
1 tsp whole cumin seeds
3 cloves of garlic, peeled and finely chopped
Wash the lentils in several changes of water (otherwise you�ll get a whole heap of scummy starch when you cook them), drain and put them into a large saucepan with about 1� pints of cold water. Bring to the boil, cover, then turn the heat down and allow to simmer for about � of an hour until the lentils are soft. If any scummy starch does rise to the top of the pan, just skim it off and dispose. Stir occasionally to make sure it doesn�t boil dry (just add more water if need be). You should have a thick puree (like a pouring custard). Add 1 tsp of the salt and stir well.
In a separate pan, heat the oil, then fry the turmeric, cumin seeds and garlic, for about 1 minute, stirring well. Pour the spiced oil over the cooked lentils and reheat. Taste and add more salt if necessary (if it tastes bland, just add � tsp salt at a time until it tastes *moreish*��)
Hi Mirror
The object of your desire is called a *tava* - most large Asian supermarkets sell them but you won't be able to get the quality of the cast iron ones available years ago in Pakistan and India. The modern ones tend to be cheap, nasty, thin aluminium.
However, a friend of mine did manage to get me a new one from a wholesaler in Birmingham manufactured by Black Stallion - it's a lovely anodised heavy duty tava (�15), imported from Delhi but not a patch on my old cast iron one... which I had give away because I simply could not lift it any more.... The anodised tava was made by Black Stallion (Cartier Metals (P) Ltd) and their website is http://www.indiamart.com/blackstallion/index.h tml but I don't know if they do mail order to the UK.
Tava is sometimes spelt as tawa btw
I know that Le Creuset make a cast iron tava but at �99 it's far too expensive than it needs to be!
Have you got any Asian supermarkets near you ?
The object of your desire is called a *tava* - most large Asian supermarkets sell them but you won't be able to get the quality of the cast iron ones available years ago in Pakistan and India. The modern ones tend to be cheap, nasty, thin aluminium.
However, a friend of mine did manage to get me a new one from a wholesaler in Birmingham manufactured by Black Stallion - it's a lovely anodised heavy duty tava (�15), imported from Delhi but not a patch on my old cast iron one... which I had give away because I simply could not lift it any more.... The anodised tava was made by Black Stallion (Cartier Metals (P) Ltd) and their website is http://www.indiamart.com/blackstallion/index.h tml but I don't know if they do mail order to the UK.
Tava is sometimes spelt as tawa btw
I know that Le Creuset make a cast iron tava but at �99 it's far too expensive than it needs to be!
Have you got any Asian supermarkets near you ?
thanks for that very informative piece of information, jugglering. i will search online for one now that i know the name.
ooooh a cast iron one ... would love to get one of those. a quick search online i found this what do you think? does it look good and would you invest in one like that?
you are most kind and helpful. thanks again for you help.
ooooh a cast iron one ... would love to get one of those. a quick search online i found this what do you think? does it look good and would you invest in one like that?
you are most kind and helpful. thanks again for you help.
Hiya Mirror
Yep that looks like an ok (sort of) one... at �7 it's certainly worth trying anyway - not too much money wasted if it doesn't work out..... You may find that the handle comes away from the rest of the tava after a while but so what... try it and see if it does the trick for you ! Lots of folk around here use the cheap aluminium ones and just get rid of them when they are old and tatty... So long as the bit of the handle you are holding doesn't get too hot and the base itself cooks the chapatti, then it does what it says on the tin as they say lol....
Yep that looks like an ok (sort of) one... at �7 it's certainly worth trying anyway - not too much money wasted if it doesn't work out..... You may find that the handle comes away from the rest of the tava after a while but so what... try it and see if it does the trick for you ! Lots of folk around here use the cheap aluminium ones and just get rid of them when they are old and tatty... So long as the bit of the handle you are holding doesn't get too hot and the base itself cooks the chapatti, then it does what it says on the tin as they say lol....
hi jugglering, mirror here. been trying to post a reply for the longest while only to realise i'm no longer able to. took me a while to figure out i was banned. lol
what's happening on here? doesn't anyone monitor this site? i've only been a member recently so i don't know much, apart from what i've read through the lines.
thank you for your suggestions and help. much appreciated. i will also give your recipe a try and let you know. i might try the curry tomorrow. as for the tava, i'll look around in the asian shops first.
what's happening on here? doesn't anyone monitor this site? i've only been a member recently so i don't know much, apart from what i've read through the lines.
thank you for your suggestions and help. much appreciated. i will also give your recipe a try and let you know. i might try the curry tomorrow. as for the tava, i'll look around in the asian shops first.
wtf.. you got banned ??? how come ???
drat those pesky men eh ?
ok, no probs... email me at [email protected] and I will try to help ! xx
drat those pesky men eh ?
ok, no probs... email me at [email protected] and I will try to help ! xx
You are very welcome curly lee.... I made some of those chapattis yesterday and checked my quantities etc... I found that the amount I'd quoted made six small ones, so please amend the recipe to separate out into four balls, so you get a chapatti that is about 250mm in diameter. Using the smaller ball will give you a chapatti that is about 150mm in diameter, that may be too small for your appetite lol ...
Well done you ! What sort of tava did you get ?
Hint - don't forget to let the dough rest after mixing it up, it really does make a difference. Also if you find the dough a bit sticky when rolling it out, just dip it into some flour. Before you place it on the hot tava, make sure you shake all the excess flour off the uncooked chapatti or you will get a burnt taste. If you don't have any aluminium foil, you can keep the cooked chapattis warm by wrapping them up in a clean teatowel. The baking powder is not essential in the mixture but it does help to make them puff up ! When they are cooking, if you press down with a wooden spatula, you'll find that the hot air trapped inside the chapatti gets pushed to another part and this helps to cook them ! It gets great fun when you are trying to cope with a huge balloon of dough lol.....
Hint - don't forget to let the dough rest after mixing it up, it really does make a difference. Also if you find the dough a bit sticky when rolling it out, just dip it into some flour. Before you place it on the hot tava, make sure you shake all the excess flour off the uncooked chapatti or you will get a burnt taste. If you don't have any aluminium foil, you can keep the cooked chapattis warm by wrapping them up in a clean teatowel. The baking powder is not essential in the mixture but it does help to make them puff up ! When they are cooking, if you press down with a wooden spatula, you'll find that the hot air trapped inside the chapatti gets pushed to another part and this helps to cook them ! It gets great fun when you are trying to cope with a huge balloon of dough lol.....
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