Cooking Cheaper Indian food & My Dal recipe (the real thing too!)

Callie22

la_farfallina wrote: »

I made the dal that Joolzred has posted. Delicious,
Couldn't find hing though so left it out.

Does hing actually do much for the dal taste-wise?

Farf x

Like justamum says, it's also called asafoetida. It doesn't smell very nice at all (think really, really strong, herbally celery) but a pinch or two added to Indian food gives it a kind of deep savoury flavour, and it just makes it taste a bit more authentic.

[Deleted User]

la_farfallina wrote: »

I made the dal that Joolzred has posted. Delicious,
Couldn't find hing though so left it out.

Does hing actually do much for the dal taste-wise?

Farf x

Ta!

Hing (asafoetida) give a kind of savoury edge but also is reputed to reduce "parping of the posterior"!! :rotfl:

[Deleted User]

Just to update this thread - large Tesco stores currently seem to stock Natco or similar brand 2kg bags of Chana Dal, Masoor Dal (red lentils) and Mung Dal (not mung beans) at £2.99, which is a good price when compared to their own brand 500g packs. 2kg of dry dal will make a minimum of 20 adult portions!

However, many Asian/Indian grocery shops will offer cheaper prices and a larger range of Dals, all of which can be adapted to provide cheap, tasty protein when cooked in a south Asian stylee. These shops are also far cheaper for buying papad (poppadoms) in uncooked packs - zap a papad for 30-40 seconds in a microwave to crisp it.

Still happy to help on queries re. south Asian foods & recipes

sharon7_2

Hello does anyone have a recipe for chilli paneer at all? Thanks x

[Deleted User]

sharon7 wrote: »

Hello does anyone have a recipe for chilli paneer at all? Thanks x

Hi there, do you mean the dry deep-fried paneer with chilli & garlic (like a stir fry) or the cubes of paneer gently cooked in a rich chilli gravy? (got 'recipes' in my head for both!)

[Deleted User]

Having just contributed this dessert recipe to another thread, I thought I'd add it here. Apart from the optional saffron & nuts it's a pretty cheap recipe, considering the current supermarket milk price war!

'Kheer' which is essentially a long grain rice pudding cooked and cooked down in a pan until it's soft rice pudding in evaporated milk, then chilled and served in small bowls until everyone's stuffed

1 tbsp basmati rice
2 pints full fat milk
2 tsp ghee or unsalted butter
4-6 green cardamom pods
2 tbsp sugar
a few strands of saffron (optional)
a few plain pistachio nuts, chopped (optional)

Bring the rice, milk, butter and cardamom pods to a boil in a large, wide, heavy pan, stirring often.

Keep it just simmering, stirring every 10 minutes or so until the rice is cooked and broken and the milk is thick and reduced by 2/3rds (about 1-1.5 hours) Stir in all the 'skin' and everything.

Add the sugar, saffron & nuts, give it a good old mix, cool then chill for a few hours (keeps well in the fridge for a few days!)

sharon7_2

joolzred wrote: »

Hi there, do you mean the dry deep-fried paneer with chilli & garlic (like a stir fry) or the cubes of paneer gently cooked in a rich chilli gravy? (got 'recipes' in my head for both!)

Wow they both sound lovely

S

Justamum

joolzred wrote: »

Having just contributed this dessert recipe to another thread, I thought I'd add it here. Apart from the optional saffron & nuts it's a pretty cheap recipe, considering the current supermarket milk price war!

'Kheer' which is essentially a long grain rice pudding cooked and cooked down in a pan until it's soft rice pudding in evaporated milk, then chilled and served in small bowls until everyone's stuffed

1 tbsp basmati rice
2 pints full fat milk
2 tsp ghee or unsalted butter
4-6 green cardamom pods
2 tbsp sugar
a few strands of saffron (optional)
a few plain pistachio nuts, chopped (optional)

Is that quantity of rice right? 1 tbsp wouldn't feed many people, and it seems a very small amount of rice for 2 pints of milk!

shandyclover

Hi Joolzred!

I haven't read the entire thread so forgive me if I'm repeating here.

Do you have a recipe for mo mo's? Hubby and I lived 8 months in Nepal doing volunteer work back in the mid 90's. I never forgot the taste of these. :j I think they are actually Tibetan, and non veg. Most of my family are vegetarian now, but both hubby and I eat meat occasionally and if I could replicate these he'd be thrilled.

Thanks

[Deleted User]

Justamum wrote: »

Is that quantity of rice right? 1 tbsp wouldn't feed many people, and it seems a very small amount of rice for 2 pints of milk!

it is like normal rice pudding it expands and becomes very very soft. This will make 6 small or 4 bigger portions.