The All New Bang on Trend Cookbook Challenge 2018

pipkin71 wrote: »

Sadly it comes up as an invalid thread specified when I click on it

OK, sorry. The link was to our lovely old thread that somehow got closed down and couldn't be reopened.

I'm on my phone today but will post the full recipes tomorrow.

Downshifted use shallots

OK, for pipkin71:
as mentioned earlier, Jane is the lovely lady who cooks fab food in our favourite Goa beach shack. She dictated this recipe to me.

DHAL FRY/DHAL TADKA – JANE’S RECIPE

Wash & boil the red lentils with turmeric powder.
Put some oil in a pan and add the garlic & cumin seeds and fry.
Add tomatoes & onions and fry a little more.
Add a vegetable stock cube.
Add coriander powder & chopped ginger root (or ginger powder).
Add chopped green chilli & garam masala.
Combine the above with the cooked dhal (lentils) and boil.
When ready, add fresh coriander.

ABOVE IS DHAL FRY - FOR DHAL TADKA:
Heat extra oil and add a whole red chilli.
Add the oil and whole red chilli to the mixture.

Below is what I did:

1st Attempt (quite spicy, consistency OK, maybe use 5oz lentils):
6oz red lentils
1 Tsp Turmeric
1 Tsp Ground Cumin
Salt
2 cloves garlic, chopped (or crushed if you don’t like big pieces)
1 Tsp cumin seeds
1 small onion, very finely chopped
Fresh tomatoes, skinned & chopped or half a tin of chopped tomatoes
1 vegetable stock cube
small piece fresh ginger root (maybe ¾ to 1”), grated
1 Tsp ground coriander (I ground the seeds)
2 green chillies and seeds
1 Tsp Garam Masala

Rinse the lentils, add 1.5 pint of water, turmeric & ground cumin and bring to the boil.
Boil uncovered for 15 minutes, then cover & simmer for 15 – 20 minutes (maybe up to 30 minutes), ensuring it doesn’t boil dry.
Blend slightly but not until smooth.

Melt butter in a frying pan, then fry the garlic and cumin seeds.
Add the tomatoes and onions and fry.
Add the crushed stock cube.
Add the coriander powder and ginger.
Add the chillies and garam masala.
Fry for a few minutes, then add to the lentils.

Garnish with fresh coriander and serve with naan bread.

I've since batch cooked this recipe in my slow cooker with success - it freezes well.
And goes great with this recipe below with thanks to Islandmaid:

Flatbreads/Roti – recipe from Islandmaid
I use a standard coffee mug:
2 mugs of plain flour
1 of natural yoghurt
a pinch of salt
a glug of oil (Veg or olive)

Mix and kneed together till you get a lovely smooth dough - cover and leave to rest for 20 minutes.
Divide into 12 and roll out thinly.
Heat a dry frying pan and add each roti/chapati/flatbread.
Leave for a minute or so and flip till each side is speckled brown and have lovely bubbly bits - continue till they are all done - they freeze really well.

OK, new recipe for me tonight:
chorizo, sausage, cabbage and chickpea stew.

I dislike chickpeas so will substitute some sort of beans, either haricot or cannellini.
No idea where this recipe came from but I was obviously interested enough at the time to copy it into my recipe folder. I last saved it in Word 2 years ago.

Has a carton of passata in too as well as beef stock (I'll probably use veg stock) so I might add diced potatoes to make it a one-pot meal.