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My recipe for basic curry masala – just add whatever veg you have
Serves 4 (2 adults & 2 kids)
Ingredients
1 med onion chopped
1 med fresh tomato chopped (can use canned if liked)
1 level tsp turmeric
1 tsp red chilli powder (adjust depending on strength of pdr)
about 4 cloves garlic (adjust to taste)
1tsp salt
about 3tbsp veg oil
Method
Fry onions till start to soften, add tomatoes etc and fry gently until start to brown slightly - add a little water (about 2-3 tbsp) if starts to catch.
Then add 1 heaped tsp ground cumin and 1 heaped tsp ground coriander. Fry a few more mins on high heat to get light brown mixture. Add water as before if starts to catch.
When oil separates out, add veg eg:
Aubergine and potato (Aloo Baingan)
1 aubergine, chopped into large chunks and stir well, cook on low/med heat until starts to mush up. Then add quartered potatoes and mix well again. Cook until pots are soft and add a little water if nec to stop sticking. Stir freq to mix ingredients and stop sticking.
Will be ready when potatoes done and oil separates out.
Garnish with fresh chopped coriander and serve.
Cauliflower and Potato (Aloo gobi)
Can substitute aubergine with cauliflower, etc.
Whatever veg. comb you like!
Carrots, potatoes, peas are good combination (cook in that order, I add potatoes when carrots are soft as we don’t like them crunchy in this, then add frozen peas when potatoes are done as peas only take about 5 mins to cook)
Chicken curry
Can use for chicken too – add 1 small chicken chopped into about 8 pieces, skin off (we prefer it without skin). Fry on med/high heat to lightly brown chicken add a little water if starts to catch. When oil starts to separate out, add enough water (can use stock if liked) to make a med thick sauce and continue cooking on a med/high heat, stirring frequently. When oil separates out and chicken is cooked through, garnish with chopped green coriander and serve with rice or naan.
Vary taste by using diff. spices - eg add garam masala and/or crushed/chopped ginger for chicken & meat dishes in particular
Yoghurt Kadhi
1 quantity of basic masala
Add 4 tbps gram flour, sieved and mixed with 1 pot of natural yoghurt (the sourer the better!) and 1 pot of water, stir well and cook gently on low heat, stirring frequently to prevent sticking. Is cooked when oils separates out. If too thick, just add more water to get desired consistency. Add juice of 1 lemon, chopped fresh coriander. If liked can add pakoras(bhajis) and eat as is or serve with rice/and or roti
Can mix any (leftover) meat/veg curry with it if liked too.
Pakoras
4 cups gram flour
1 heaped tsp ground coriander
same of ground cumin
1 level tsp salt (or to taste)
1 level tsp red chilli powder (or to taste)
2/3 chopped green chilli (or to taste) - omit if serving to children!
1 handful chopped fresh coriander
(if have to hand can add chopped spinach leaves and/or radish leaves)
1 onion sliced med thickly
2 potatoes diced (small)
1 tsp dried pomegranate seeds (anardhana) if liked
Mix sieved gram flour with the ground coriander, cumin, salt, chilli powder and just enough cold water to make a very thick batter - just drops off spoon not stiff is the best I can describe it!
Add remaining ingredients and mix thoroughly. Add spoonfuls to hot oil in wok or large saucepan and deep fry on med heat until golden brown - turning to ensure even cooking. Should be thick enough to just drop off spoon into oil. If too thin, just add more sieved gram flour and mix well until get right consistency. The pakoras will float to top when cooked. I recommend doing a couple as samples and taste to check salt/spices. Adjust to taste and deep fry remaining mixture. Serve hot with yoghurt and/or ketchup/coriander & mint chutney etc. Or place in serving dish and pour over Kadhi and serve with rice/naan.
A few other recipes for rice dishes/salads and accompaniments here:
http://forums.moneysavingexpert.com/showthread.html?p=712086&highlight=pulao#post712086
Hope instructions are clear, my apologies if not - any questions, just pm me!0 -
I use lots of Cambell's condensed soups as sauces (but only when BOGOF!)
Dry fry mince & onion then add a few fresh or frozen carrots and peas mix tin of oxtail soup and enough water to make it quite sloppy, bung in a casserole dish, add mash potato with breadcrumbs and grated cheese on top. Place in oven No. 5 for 20-30 mins until nice crispy crust forms on mash.0 -
Chick Pea Burgers
1 can of chick peas
1 can of red kidney beans (optional can use any beans or more chick peas!)
carrot
onion
handful of sunflower seeds
2 tbs tahini
garlic
coriander
1 tbs of veg bouillion powder
Bung everything into a food processor or hand blender and zap for 10 secs - keep it fairly coarse. Stir and zap again for another 10 secs
Shape into 20 balls and flatten
Bake at 220c or gas mark 7 for 15 mins or so.0 -
Bean Stew - I just made this up and it was delicious
Fry in oil
2 sticks of chopped celery
2 chopped carrots
1 chopped onion
1-2 cloves chopped garlic
2(or more if you can spare them) chopped rashers of bacon
When veg starts to soften add
1 tin baked beans
1 tin of other beans(I used cannellini)
1 tin chopped tomatoes
1 tbsp clear honey
2 tsp dijon mustard
1 tbsp veg bouillon powder(like Marigold)
A splah of sherry(optional)
Salt and pepper to taste
Cook in a SC or in a low oven for 3 hours in a covered casserole
Served 2 adults and 3 kids with rice0 -
Base
14oz crushed digestive biscuits
2 tbp golden syrup
5oz melted margarine/butter
Crush biscuits and add to large baking bowl. Melt margarine/butter and syrup. Mix together with crushed biscuits. Place in greased cake tin and place in fridge.
Topping
1lb Philadelphia Cheese
2 tbp milk
10 :eek: Mars Bars (I think my cousin only used 5 so you could cut it a bit)
2 tbp whipped cream
Melt 8 of the mars bars and milk together until it becomes a soft and creamy mixture. Add whipped cream and mix together. Soften Philadephia by stirring in a seperate bowl. Add mars bar mixture to cheese and mix well. Chop the remaining mars bars and add to mixture. Scoup out onto the chilled base and place in fridge for up to 1hr to set. Serve dusted with icing sugar and with whipped cream - and forget about the diet!! :rotfl:0 -
5 Large milky ways (double packs or 10 funsize)**
8oz crushed digestive biscuits
2 tbsp golden syrup
2-3 oz butter/margarine
Chocolate to cover
Melt milky ways with butter and syrup. Crush digestive biscuits. Combine all together and mix well. Pour into a greased baking tin and place in fridge for several hours until set. Melt chocolate and cover the mixture. Chill under chocolate has hardened and cut into squares.
**Milky ways can be replaced by 4 large mars bars (or any chocolate bars i guess?!)0 -
This is something I knocked up using leftovers this afternoon, with thanks going to Aril for the inspiration on another thread :T2 thickly cut slices HM bread
3 cooked sausages - sliced into 1/4" pieces
3 small cox's apples - peeled and diced
1 large leek - washed and sliced
chunk cheddar cheese - grated
chunk gruyere cheese - grated
3 eggs
1 cup milk
salt & pepper- Tear bread into 1" pieces and cover the bottom of a quiche dish.
- Saute the leek and chopped apple in a little butter and oil for 5-10 mins until soft, then pour over the bread.
- Add the sliced sausage and grated cheese (save some for topping).
- Whisk the eggs and milk together, season and pour over everything.
- Sprinkle rest of grated cheese over and bake at 180° C/gas 4 for 40 minutes.
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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550g lamb's liver thinly sliced
seasoned plain flour
50g butter
2 tablespoons oil
2 red onions very thinly sliced
1 teaspoon ground cumin
2 tablespoons flour
1 tablespoon demerara sugar
150 ml red wine
500ml lamb or meat stock
salt and black pepper
Melt the oil and a little of the butter in a large heavy frying pan and add the onions. Cook on a low heat for about 10 -15 minutes until soft. Stir in the cumin and cook for another 5 minutes. Turn the heat up and add the sugar, letting the onions caramelise slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine. Stir well then turn down the heat and cook gently for about 20 minutes. This sauce can be made in advance and reheated, adding more water if too thick.
Coat the liver in the seasoned flour. In another frying pan melt the remaining butter and add the liver. Cook over a medium heat for about 2 minutes on each side depending on the thickness of the liver.
Pour over the onion sauce, stir well and serve with grainy mustard mashed potato."An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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3 very ripe bananas
pinch of salt
170g melted butter
1 tsp bicarb of soda dissolved in 1 tbsp water
170g caster sugar
1 egg
280g plain flour
100g chopped dates
50g chopped walnuts (optional)
Mash the bananas in large bowl then whisk in the salt, butter, bicarb, sugar and egg. Fold in the flour and stir in the dates (and chopped walnuts if using). Pour into lined 2lb loaf tin and bake in moderate oven 180° C/gas 4 for 45 minutes."An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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It's an american recipe 1 cup = 250ml
5 medium apples, cut into sections
Peel of 1 orange
Cinnamon
3 cups water
1 cup apple juice
1 cup sugar
Place apples in pot with orange peel, cinnamon & water.
Cook until tender
Remove orange peel
Process in blender or put through strainer
Add apple juice & sugar
Heat, but do not boil.
Chill
For breadcrumb dumplings:
2 tbsp sugar
2 eggs
2 medium apples, peeled & grated
Enough bread crumbs to make a thick dough
Make the dumplings and cook by putting them in boiling water for 2 mins (or until cooked through)Still wish I could buy a TARDIS instead of a house!0
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