What's for Lunch?

#13216 Mar 13th, 2018, 20:58
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Quote:
Originally Posted by vaibhav_arora View Post Oh c'mon. You can easily do the lotus. Take the stem, chop coarsely and fry. Sprinkle salt.
That is 'nadr' in Kashmiri. Perhaps because it is from river/water.
यो वै स धर्मः सत्यं वै तत् तस्मात्सत्यं वदन्तमाहुर् धर्मं वदतीति धर्मं वा वदन्तँ सत्यं वदतीत्य् एतद्ध्येवैतदुभयं भवति ll
Truly that Dharma is the Truth (Satya); Therefore, when a man speaks the Truth, they say, "He speaks the Dharma"; and if he speaks Dharma, they say, "He speaks the Truth!" For both are one. - Brihadaranyak Upanishad
#13217 Mar 13th, 2018, 22:59
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Quote:
Originally Posted by BholeBaba View Post It's incomprehensible.
I'm sure it is, and not just for the spelling.

I'm off to eat some jackfruit. As I was frying some yesterday, I was reflecting that, in Darklord's part of the world, the same thing might be happening, but with liberal quantities of chilli powder!
~
Life gets aadhar every day.
.
#13218 Mar 13th, 2018, 23:27
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Quote:
Originally Posted by Nick-H View Post I'm sure it is, and not just for the spelling.

I'm off to eat some jackfruit. As I was frying some yesterday, I was reflecting that, in Darklord's part of the world, the same thing might be happening, but with liberal quantities of chilli powder!
No chilli powder for chips.


We did make some chips last week.
#13219 Mar 13th, 2018, 23:48
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Quote:
Originally Posted by Darklord View Post No chilli powder for chips.
We did make some chips last week.
Nice. I think that the Mallu youtube I watched last year on how to make chips included the chilli.

What I'm getting, this time, is more like Jackfruit toffee!
#13220 Mar 13th, 2018, 23:53
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Saoji mutton



Fishy fry (maharashtrian style)





Simple veg thaali

At Maharashtra Sadan, Kasturba Gandhi Marg, Delhi
#13221 Mar 15th, 2018, 05:07
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A culinary tour on a plate;



Parsi Dhansak, Keralan Avial, Punjabi saag paneer.

NB
"See the World, then see India - because the World is an anti-climax"
#13222 Mar 15th, 2018, 06:33
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Lovely. Nomadicboo, I'm just amazed you have the time to cook these labour intensive meals practically everyday. Actually let me repharse-- that you make the time. Was the naan store bought?

Seriously, how do you do it?
#13223 Mar 15th, 2018, 13:33
It's all Greek to me, but Benglish will do
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Yesterday I made Fish Cakes with Parsley Sauce


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#13224 Mar 15th, 2018, 14:03
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Ha, itís all a mirage BB.

Tends to be two things, days I work from home I tend to make things as I lose the two hour commute and invest that in cooking. Also on the weekends I will make quite a few dishes and freeze and then when I have 3 curries like yesterday one came from the freezer and reheated (dhansak), one I made at lunchtime (paneer) and the Avial I made at dinner time as itís just a quick stir fry (took maybe 20-25 minutes.

The bread is indeed shop bought, although these days I make fresh more than I buy. My only exception is naan as I canít seem to get that wonderful puff of the tawa (think I need to invest in a tandoor - Mrs NB disagrees).

My western meals tend to be made in one sitting (Tuesday we had pan fried duck with pancetta, thyme and red wine puy lentils) - this took about 45 minutes end to end.



Tonight (inspired by darklord) Iím going to attempt to bring to life a limp looking piece of flat seabass with masala fry, leftover avial from yesterday and some rice with urid dal, curry leaves and lemon stirred through.

NB
#13225 Mar 15th, 2018, 15:59
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My kingdom for a seat at your table NB.
#13226 Mar 15th, 2018, 16:06
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Quote:
Originally Posted by BholeBaba View Post Saoji mutton
I was once a huge fan of Saoji chicken which used to be more reddish in colour.
This Saoji mutton looks different.
#13227 Mar 15th, 2018, 16:11
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Quote:
Originally Posted by theyyamdancer View Post Yesterday I made Fish Cakes with Parsley Sauce
Parsley sauce! Mmmm... I can taste the childhood memory
Quote:
Originally Posted by RahulDeva View Post My kingdom for a seat at your table NB.
NomadicBoo, Do I have to book now for a seat in July?

Flights allowing (yet to book), yes, I am coming this year. Will be based in Highgate.
#13228 Mar 15th, 2018, 17:01
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Quote:
Originally Posted by Nick-H View Post
NomadicBoo, Do I have to book now for a seat in July?

Flights allowing (yet to book), yes, I am coming this year. Will be based in Highgate.
It would be rather wonderful if you went to Nomadicboo's place for a meal and he served you sambar and rice--albeit kerala red, and not white--in a thaali.
#13229 Mar 15th, 2018, 17:05
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Quote:
Originally Posted by theyyamdancer View Post Parsley Sauce
Hey td, how'd you make that sauce? cream based or greek yoghurt?
#13230 Mar 15th, 2018, 17:48
It's all Greek to me, but Benglish will do
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BB, Parsley sauce is not made with either cream or greek yoghurt !

First of all you make a classic white sauce with a small amount of butter, equal amount of plain flour, a good quantity of milk, salt and pepper and nutmeg. After dissolving the flour in the butter to make a "roux" you add the milk gradually, stirring constantly, until you have a smooth white sauce. (I am sure you know all this.) Add the salt and pepper and nutmeg to taste. Then add finely chopped parsley (off the heat) and serve immediately.

As Nick says, it is a classic British accompaniment for fish cakes.

Today I am going to make the sauce again and serve with broad beans !

I was interested to read that fish cakes originated in China, but are very popular all over Asia (albeit with lots of spices). Mine had only cod, potatoes, onion, garlic, parsley, lemon juice and rind, paprika, beaten egg, and flour.

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