To briskly continue my regular series of cooking blog posts (previous post March 1st 2005) I present the vegetable dopiaza. I made one last night and it was yum, though I do admit to having been overly generous with all the spices – which I like but Louisa doesn’t.
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Vegetable Dopiaza Recipe
January 31st, 2008Tags: cooking, curry, dopiaza, eating, food, recipe, spices, vegetarian -
Indian cookery episode 7, George Lucas sucks
March 1st, 2005Tags: chicken, cooking, curry, jalfrezi, nan, recipe, seekh kebabThe course was billed as Indian cookery but the guy teaching us isn’t Indian, he’s Pakistani (well he’s British, but you know what I mean). The food we cook isn’t either Indian or Pakistani really, it’s like a honkey bastardized asian cuisine (Wasim put it a lot more delicately than that when explaining to me :)
Anyway, I’m well behind in my write-ups. This week we made Seekh kebab, Nan and Chicken Jalfrezi. Ingredients and method follow:
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Indian cookery episode 4 – Onion hope
February 1st, 2005Tags: cooking, ghee, gosht, lamb, recipeThis week Gosht (Lamb) Achar and Lemon Rice. Pretty easy and all went without major explosions or poisoning. The aluminium pans we’re using worry me, though I forget why.
I’ve included the recipes this week, and plan to go back and add the previous ones in too.
By the way, ghee is clarified butter. It doesn’t need to be stored in the fridge and keeps for a long time (so long as you keep it in an airtight container). It has a very high smoke point and doesn’t discolour or burn when heated up to it. It has a distinct flavour, quite different to butter.
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John Leach is a human being living in Leeds, UK.