Indian Cooking

Hawthorn

I don't see why not? I would just be careful not to cook the quorn for as long.

Magentasue

Hi everyone,

We don't eat a lot of curry and, when we do, I tend to resort to a jar of a spoonful of paste (from a different jar) and a bottle of passata so I eagerly tried the recipe from post 38.

Now, it was fine - we all enjoyed it but . . . to me it seemed a bit 'thin'. I cooked the sauce down so it was thick but it tasted thin IYSWIM, don't know how else to put it. Looking at the ingredients of a jar, there's starch added but, I wonder, is anything added to our takeaways that would thicken the sauce or should I have blended the tomatoes first?

Any advice?

Pobby

Yep, it`s all about personal taste. Some sauces are thinner than others. I don`t see why it is not possible to thicken the sauce using cornflour and sometime in the past I have done just that. Tbh I don`t blend the tomatoes but just use cheapy own brand chopped tomatoes. There are what as known as thickening agents. Onions,yogurt and coconut. So use more or less according to how you want it.

Another technique I employ is to boil the onions whole and then blend them before frying. I read that Indian restaurants often puree raw onions before frying, and sometimes they do this without oil, just cooking them in there own moisture.

sylphraven

Tried the curry recipe & even fussy OH thought it was gorgeous! Its also sooooooo much cheaper to make again once you have the spices in. Thanks Pobby :beer:

Shall be trying the korma this week as well but depending on whether I can taste the coconut or not depends whether I'll be eating it with the family or not, shall let you know how I get on.

Tesscha

Right I'm going to be trying both recipes - as I absolutely love Indian and end up spending close to £20 for myself and OH for a takeaway. I will report back with the results.

BARGAINHUNTER!

I love indian sweets, in particular barfi. Does anyone have a recipie they use to make barfi at home as I would love to have a go.

Pobby

Never made it myself but check this out

http://recipegal.com/barfi/default.htm

sandy2_2

What's happened to this thread, it seems to have died

adouglasmhor

BARGAINHUNTER! wrote: »

I love indian sweets, in particular barfi. Does anyone have a recipie they use to make barfi at home as I would love to have a go.

Microwave Barfi

Ingredients:
2 cups full cream milk powder
300 ml thickened/ double/ heavy cream
1 400 can of condensed milk
1/2 cup finely chopped skinless pistachios
Preparation:
Mix all the ingredients (except the nuts) in a rectangular microwave safe bowl and whisk till smooth.
Put the bowl in the microwave and set the time for 6 minutes on the High setting. Start and run the microwave. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.
Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).
Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, sprinkle the chopped nuts over the surface of the Barfi and let sit/ rest for 10 minutes.
After 10 minutes remove from the microwave and cut into 2 to 2 1/2-inch squares. Serve immediately or after cooling to room temprature.
Important: This time and High setting suggestion is for a 900-watt microwave. Adjust timing and setting to suit the wattage of your microwave.

You can add some cardomon powder, grated ginger or coconut instead of the pistachios or make it plain with two tablespoons lemon juice and a teaspoon of icing or caster sugar added at the start.

Pobby

Sorry, holiday time. Will be posting in a week or so.