Indian at Home

Amanda65 · 14 October 2008 at 9:48AM

Hi all

I am cooking an Indian meal for friends this weekend and so far am doing my version of lamb rogon josh (which I make in the slow cooker), saag aloo (recipe on here), boiled rice and poppadoms but I want a couple of vegetable dishes to go with it.

When we have Indian from the restaurant I love mushroom bhaji and courgette bhaji (not the battered type but a veg curry type dish) but can't find recipes anywhere so am looking to you lovely people for help please?

Also, when we have poppodoms in a restaurant there is often a 'dip' that is a sweet yogurty type thing - does anyone know what this is and how to make it?

Thanks

Amanda x

oliveoyl · 14 October 2008 at 9:55AM

Everything you want and more here... http://www.curryfrenzy.com/curry/html/curry-recipes.asp

This is the yoghurt dip http://www.curryfrenzy.com/curry/recipes/Raitha.html

Amanda65 · 14 October 2008 at 10:05AM

Wow that was quick - thanks Oliveoyl. will have a look at the site.

The dip isn't raita though - it's much smoother and has a slight coconut taste. Any other ideas?

oliveoyl · 14 October 2008 at 10:17AM

It doesn't sound like anything I've had before, google turned up this... http://nupur-inthekitchen.blogspot.com/2005/10/coconut-chutney-and-yogurt-dip.html

Here's a video of how to make coconut chutney... http://uk.youtube.com/watch?v=11_MFw24Lto :rotfl:

Amanda65 · 15 October 2008 at 9:51AM

Lol - thanks Olive.

I think I've found something similar to what I'm looking for (and not a coconut in sight :rotfl: )

Poppadom Sauce

Ingredients

Serves 4

1 cup natural yogurt
4 tablespoons mango chutney
Quarter teaspoon turmeric
handful fresh mint leaves finely chopped
or 1 teaspoon mint from a jar
Juice of 1 lemon

Add the turmeric to the yoghurt and mix well then combine all ingredients together in a food processor. Whiz until smooth..

Am going to give it a go later so will let you know x

spotdogkez · 15 October 2008 at 9:54AM

Amanda - any chance of your slow cooker recipe for Lamb Rogan Josh please?

TIA

S

Amanda65 · 15 October 2008 at 10:48AM

You are very welcome to it but it is 'made up' and a bit chuck it in and see quantity wise depending on how much meat you have and how many people you are serving and I think Indian food purists would question it's authenticity- we love it though

It started out as a use up dish from Sunday lunch, when I just put in the leftover lamb bone (meat still attached, removing the bone before serving as the meat will have fallen off!) This week I am using value chops, trimmed of fat but put in with the bone as I think it adds to the flavour.

Ingredients

Lamb
Onions, chopped
Peppers, chopped
Tinned tomatoes
Tinned green lentils
1/2 jar Pataks Rogan Josh paste

Method

Bung it all in, turn it on and leave it all day on low.

I usually serve it with Aloo Saag (recipe on here) and basmati rice - mmmm!

Pink. · 15 October 2008 at 11:03AM

Hi Amanda,

I think I know the sauce you're talking about. It's yellow with a sweet mint taste and served with popadoms? If that's the one this is how I make it:

Add a teaspoon of sugar to a little hot water and stir until it dissolves. Then add a little turmeric (approx a quarter of a teasp) to the water. Mix this with a small carton of natural yoghurt and then add in a teaspoon of mint sauce and a little lemon juice. Stir it all well to make the consistency thinner.

I'm afraid I tend to cook by eye so the quantities aren't exact so you may need to play about with it a bit. It keeps in the fridge for two or three days.

Pink

Edit, just seen your post above saying you'd found the recipe.

Amanda65 · 15 October 2008 at 11:07AM

Pink-winged wrote: »

Hi Amanda,

I think I know the sauce you're talking about. It's yellow with a sweet mint taste and served with popadoms? If that's the one this is how I make it:

Add a teaspoon of sugar to a little hot water and stir until it dissolves. Then add a little turmeric (approx a quarter of a teasp) to the water. Mix this with a small carton of natural yoghurt and then add in a teaspoon of mint sauce and a little lemon juice. Stir it all well to make the consistency thinner.

I'm afraid I tend to cook by eye so the quantities aren't exact so you may need to play about with it a bit. It keeps in the fridge for two or three days.

Pink

Edit, just seen your post above saying you'd found the recipe.

Thanks Pink. I guess your sugared water is in place of the mango chutney? I'm going to try both and see which I prefer.

I just need to keep looking for the mushroom bhaji and courgette bhaji recipes now!
I love this site

Pink. · 15 October 2008 at 11:36AM

Hi Amanda,

I've had a look on google and found this: Mushroom Bhaji

This one is for aubergine, but perhaps you could adapt it for courgettes? aubergine bhajee

The only bhajis that I've had have been the onion ball thingys so I've no idea if this is the kind of thing you are looking for, but hopefully it will give you some ideas.

Pink

Amanda65 · 15 October 2008 at 11:46AM

Wow thanks Pink they look fab!

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Indian at Home

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