Dish of the day.....

butterball

Are the big ones whole chilles ?

seventies'hippy

There were a couple of chillies in there (mine, yum yum) but the rest was a selection of onion , brocalli & cauliflower,,,,,,,,

-m2-

please permit me a slight indulgence as I show off my early-producing garden, messy though it is. Quite remarkable this year having tomatoes, peppers, and cucumbers by the first week in July. The other stuff -- onions, broccoli, lettuce, garlic and spices etc. have been producing for quite a while already. I love salads!

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seventies'hippy

Nice one -m2-,
You can't beat a fresh salad out of your own garden for flavour,,,,,,,,,,,

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bijapuri

here's something from my garden for the bunny

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Samsara

I am so jealous of your veggie garden, m2. I would love a veggie garden but I live in a flat so I can't have one.

butterball

Can't seem to find the pictures ?

Still, mine's a Haywoods 5000

seventies'hippy

Aaaaggghhhhl, sorry about that butterball, I was trying to upload a photo of the recipe full size as thumbnail clicking didn't increase it enough to read,
Anyway I found a recipe for Chicken Bhuna in our local paper for National Curry Week and thought I'd give it a try,
Picture of the finished dish at the bottom of the page, (click thumbnail to make bigger)

Now, Wheres that Kingfisher,,,,,,,,,,,





The Ingredients are:
300gm chicken breast skinned
2 medium onions, skinned, and chopped
2 teaspoon freshly ground garlic
2 teaspoon salt
1-2 level teaspoon chilli powder
1.5 teaspoon ground coriander
1/2 level teaspoon ground turmeric
1/2 cup water
2-3 - tomatoes, chopped
1 teaspoon ground ginger
1/2 cup oil
1.5 teaspoon garam masala
2 tablespoon coriander leaves, chopped
2-3 - green chilies, sliced

How to Cook:
1. Wash and cut the chicken into 8-10 pieces. In a heavy skillet, put chicken, onions, garlic, salt, chili powder, ground coriander, turmeric and water. Cook over medium heat until meat is half cooked, about 10-15 minutes.
2. Add tomatoes and ginger, stirring constantly cook for 5 minutes, or until tomatoes are reduced to puree.
3. Add oil and cook for 5 -8 minutes, keep stirring all the time. You may have to add little water to prevent gravy from sticking to the bottom of the pan.
4. Bhuna chicken is ready when the oil begins to separate from the sauce. Add 1\2 cup water, if you need to thin it.
5. Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish.

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 35 minutes.

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Bigzero

found this interesting article ....

so, when are you converting?

http://specials.rediff.com/news/2003/aug/11diary.htm

__________________
miles to go....

Bigzero's Photo Gallery

butterball

seventies...



The most consistent recipe contributor WITH live photos... !

I'd love to be doing the same, but I've rented my place out and am crashing on sofas.... not condusive to the former...

Still, all in a good cause and I'll no doubt in a couple of weeks I'll be our correspnondent in the South of India.. and I'll do my best to keep the food theme alive and kicking..

Keep them coming !

seventies'hippy

Yeah,,,,, Idlis are for life, Not just for breakfast

Bigzero

Ok. a view from the dosa enthusiast - from The Hindu archives.

http://www.hindu.com/thehindu/mp/200...2200010100.htm

we had a clear idli lobby and a dosa lobby at home when we were kids.

chappal

Nice articles 70s and Bigzero, but.... both totally overlook the crucial aspect distinguishing idlis from dosas -- which one makes a better surface for *sambaar*? Okay chutneys and fillings are nice, but no substitute for sambaar! And there is nothing like a good idli for sponging up the sambaar flavor and delivering to the mouth in cake-like bites.
-devoted idli lover

butterball

I can feel a little bit of a 'favourite curry vehicle' poll coming along..

Idly vs dosa vs uppam vs naan vs roti vs ???? etc

I quite like the fermented & slightly 'fried' dosa thing myself, but on other days the spongy idli just pips it...

At lease there's so much choice

Bigzero

idlis in my opinion have to be porous with a fairly rough exterior, and soft ( difficult to achieve all of this together ). many factors go into this, including the the composition of the dough ( % of rice etc ), quality of the rice that goes in, extent of water added, extent of fermentation, consistency of the dough ( whether finely ground or rough ), the cooking time etc.

soft, porous idlis absorb the sambar and chutney well, and melt in your mouth.

bad idlis ( purely personal opinion ) are those smooth, shiny ones.

the same goes for Dosa too. there is divided opinion on which is better - crisp dosas ( more popular ) or fluffy dosas ( better as "curry carriers" ) i like both of them.