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Old 23-07-2011, 16:50
kimindex
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I'm looking for some inspiration for an easy Indian side dish (not dahl) and wondered if anyone has a favourite they make and can recommend. I've googled it and wondered about this:
Cabbage with peas
http://www.manjulaskitchen.com/2009/...obi-and-mater/

Has anyone made it? Any other ideas?

Thank you!
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Old 23-07-2011, 17:25
LaChatteGitane
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One of my favs (sorry no picture)
http://lachattegitane.blogspot.com/2...th-spiced.html
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Old 23-07-2011, 17:42
kimindex
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I've already got that one bookmarked from your blog to make one day!
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Old 23-07-2011, 19:10
whackyracer
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Aloo gobi-potatoes and cauliflower
Saag paneer-spinach and paneer
Gajjar mattar-carrots and peas
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Old 23-07-2011, 19:30
degsyhufc
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Obvious but bhajis and pakora
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Old 23-07-2011, 22:13
kimindex
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Thanks for the suggestions!
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Old 23-07-2011, 22:42
c4rv
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sweetcorn and cashew nuts
kidney bean in coconut
saag paneer
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Old 23-07-2011, 23:03
kimindex
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Thank you, c4.

I'm contemplating this:

http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx

Roast aubergine in yoghurt
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Old 24-07-2011, 18:21
stud u like
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I'm looking for some inspiration for an easy Indian side dish (not dahl) and wondered if anyone has a favourite they make and can recommend. I've googled it and wondered about this:
Cabbage with peas
http://www.manjulaskitchen.com/2009/...obi-and-mater/

Has anyone made it? Any other ideas?

Thank you!
Yes I have and it is delicious. I add bacon to it. Please see my Manjula's kitchen thread.
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Old 24-07-2011, 18:27
Azagoth
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Obvious but bhajis and pakora
This, but try making both Onion Bhajis and Sprout bhajis.
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Old 25-07-2011, 00:38
c4rv
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Thank you, c4.

I'm contemplating this:

http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx

Roast aubergine in yoghurt
looks good
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Old 25-07-2011, 09:32
mirabelle
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the last attempt at bhajis was good otherwise meh usually not that nice home made I find. (obviously doing something wrong)

Love making saag paneer. And palak paneer was really good... recommend for something different.

I also love making chana masala

I made a chickpea coconut curry other day that was considered a side as so mild.

any potatoes spiced I love. Jeera aloo ooo yes pelase other half not half as kween as me on it though.
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Old 25-07-2011, 11:16
kimindex
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Yes I have and it is delicious. I add bacon to it. Please see my Manjula's kitchen thread.
I made the aubergine dish (with a few tweaks) but I definitely want to make that next time.
the last attempt at bhajis was good otherwise meh usually not that nice home made I find. (obviously doing something wrong)

Love making saag paneer. And palak paneer was really good... recommend for something different.

I also love making chana masala

I made a chickpea coconut curry other day that was considered a side as so mild.

any potatoes spiced I love. Jeera aloo ooo yes pelase other half not half as kween as me on it though.
Yes, I love spicy yoghurt coated potatoes, now. One day I will make the Hairy Bikers aloo gobi.

http://www.bbc.co.uk/food/recipes/sa..._roasted_95304

Bhajis and pakora are a given! Bought, though. I did make Madhur Jaffrey's samosas from scratch once, including pastry, (From Eastern Vegetarian cooking, I think) and they were delicious but when I tried again, they weren't. That often happens to me. I can make it OK the first time but the second time goes awry.

Has anyone bought her Curry Easy book?
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Old 25-07-2011, 12:26
c4rv
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bhajis made at home have very little resemblance to the stodge usually served at restaurants. I think recipe wise there is not much variance in the key ingredients. make sure your batter is not too thick, the onions should only have a light coating. And I use red onion instead of white though both work fine.

The trick is in the cooking. First make sure the oil is fairly hot, second don't get a spoon and drop a massive dollop of mixture in the oil. Use your fingers and separate the strands of onions as you put it in (it takes a bit of practice), each bhaji should only contain 3 or 4 strips of onion. As the strands are separated and oil is hot is should only take around around a minute to cook.
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Old 25-07-2011, 12:47
stud u like
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Thank you, c4.

I'm contemplating this:

http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx

Roast aubergine in yoghurt
I am cooking this for lunch today. It has four minutes to go. Thanks again for the recipe.

I was given "Curry Easy" for Christmas. It is a wonderful book.
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Old 25-07-2011, 12:48
farmhand
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An easy veggie curry I've been doing recently is a mushrooms in coconut milk. Gova Mallung (cabbage and coconut) is a dead quick Sri Lankan classic worth adding to anyone's repertoire. Have also found that courgettes curry extremely well.

The best side dish I've made in recent years is potatoes coated in ground poppy seeds. Imo it's a bit special but is also a little tricky.
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Old 25-07-2011, 12:56
kimindex
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I am cooking this for lunch today. It has four minutes to go. Thanks again for the recipe.

I was given "Curry Easy" for Christmas. It is a wonderful book.
I'll order it now! Thanks, stud.
An easy veggie curry I've been doing recently is a mushrooms in coconut milk. Gova Mallung (cabbage and coconut) is a dead quick Sri Lankan classic worth adding to anyone's repertoire. Have also found that courgettes curry extremely well.

The best side dish I've made in recent years is potatoes coated in ground poppy seeds. Imo it's a bit special but is also a little tricky.
That sounds lovely.

Is this a good recipe for them?
http://www.food.com/recipe/potatoes-...-poshto-167132
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Old 25-07-2011, 12:58
kimindex
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bhajis made at home have very little resemblance to the stodge usually served at restaurants. I think recipe wise there is not much variance in the key ingredients. make sure your batter is not too thick, the onions should only have a light coating. And I use red onion instead of white though both work fine.

The trick is in the cooking. First make sure the oil is fairly hot, second don't get a spoon and drop a massive dollop of mixture in the oil. Use your fingers and separate the strands of onions as you put it in (it takes a bit of practice), each bhaji should only contain 3 or 4 strips of onion. As the strands are separated and oil is hot is should only take around around a minute to cook.
I've come across this recipe for baked bhajis with buckwheat flour. Do you think it sounds any good?
http://jeenaskitchen.blogspot.com/20...ji-recipe.html
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Old 25-07-2011, 13:11
stud u like
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The aubergine and yoghurt curry was delicious and a great success!
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Old 25-07-2011, 13:16
stud u like
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I've come across this recipe for baked bhajis with buckwheat flour. Do you think it sounds any good?
http://jeenaskitchen.blogspot.com/20...ji-recipe.html
They look lovely and easy to make! I will be trying these out soon.

Thank you for finding the recipe!
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Old 25-07-2011, 13:19
kimindex
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The aubergine and yoghurt curry was delicious and a great success!
They look lovely and easy to make! I will be trying these out soon.

Thank you for finding the recipe!
Good stuff!

Next week, I think I'll make the bhajis, cabbage and peas and mushrooms in coconut gravy and perhaps the poppy seed potatoes. Unless I see something in the Madhur book.
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Old 25-07-2011, 13:24
c4rv
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I've come across this recipe for baked bhajis with buckwheat flour. Do you think it sounds any good?
http://jeenaskitchen.blogspot.com/20...ji-recipe.html
You can try it, I've only ever used buckwheat in pancakes. I can imagine is not going to taste the same but it could well taste pretty nice in its own right.

Let us know how it turns out.
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Old 25-07-2011, 13:26
kimindex
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You can try it, I've only ever used buckwheat in pancakes. I can imagine is not going to taste the same but it could well taste pretty nice in its own right.

Let us know how it turns out.
Will do! That's if I can find buckwheat flour.
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Old 25-07-2011, 15:28
stud u like
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Will do! That's if I can find buckwheat flour.
http://www.goodnessdirect.co.uk/cgi-...lour__1kg.html
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Old 25-07-2011, 16:00
farmhand
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I'll order it now! Thanks, stud.

That sounds lovely.

Is this a good recipe for them?
http://www.food.com/recipe/potatoes-...-poshto-167132
No.

Luckily, thanks to the miraculous internet, the recipe I use is here. It's been Americanized but the "T" means tablespoons, "t" teaspoons and 2/3 of a cup is 150ml or 1/4 pt water. (I'm sure you know cilantro is Spanish for Coriander.)

You will struggle to find the white poppy seeds outside of an Indian/Pakistani grocers but it really is worth the effort.

The main thing that can go wrong, IIRC, is overcooking/things turning a bit mushy so I'd use a potato that tends to stay quite firm, like Desiree.
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