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    1. #21

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      M1cha3la's beloved :-)
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      Today I have been in a cba mood, but tomorrow I am going to post the recipes that everyone has requested. Can I just be a bit annoying and ask that we don't use this thread for general chitchat, but stick to the topic please? You request recipes or ask for help/advice but chitchat about Pataks sauces can be put elsewhere if you wouldn't mind xxxxx

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    2. #22

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      M1cha3la's beloved :-)
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      I know that I've really neglected the thread this week, but I have been in hospital so I hope you all forgive me! Anyway, I'm back now so I've put today aside for updating the thread with a few recipes for you all. Please keep the requests coming . Also please all post your feedback when you've cooked any of the dishes
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    3. #23

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      M1cha3la's beloved :-)
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      Murgh Aur Palak - Chicken with Spinach

      This is a nicely spiced dish that is very mild but doesnít keep well so needs to be eaten on the same day as cooking really.

      I have emboldened the ingredients used and will also list them here

      Fresh spinach 500 grams
      Frozen spinach 1 pack
      Tinned spinach 1 can
      Half a kilo chicken pieces
      3 tblsp tomato puree

      Whole Spices

      Quarter tsp cumin seeds

      Ground Spices

      1 tsp ginger
      1 tsp coriander
      1 tsp fennel
      1 tsp chilli
      Quarter tsp cumin
      Half to 1 tsp of garam masala (to taste)


      If using fresh spinach, wash the leaves well and heat a tblsp of oil in a pan over a medium heat. Add the leaves with a pinch of salt and cook down until they go pulpy but there is still a little bit of liquid left in the bottom of a pot.

      If using frozen spinach, defrost it and then squeeze the excessive liquid out.

      If using canned spinach then drain through a fine mesh strainer.

      Heat oil to lightly cover bottom of clean saucepan and temper with quarter tsp of cumin seeds. When the seeds are spluttering, add half a kilo of chicken pieces and cover, cooking for about 10 mins until the chicken pieces are golden brown, stirring occasionally. Remove the pot from the heat and add 1 tsp each of ground ginger, ground coriander, ground fennel, chilli. Add quarter tsp of ground cumin and half to 1 tsp of garam masala (to taste). Mix well and put pot back on heat then add 3 tblsp of tomato puree and fry for 1 min then add half pint of water. Cover and cook for another 10 mins until chicken is tender then add spinach and cook for 5 mins.
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    4. #24

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      M1cha3la's beloved :-)
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      Saboot Masoor Dhal Ė Whole Brown Lentils

      For @Lindor

      Lots of people eat matar ki dhal (yellow split lentils) but there is a huge variety of dhal to be experimented with and tried.

      Dhal is a good source of protein, low fat and therefore healthy and also contains fibre. There is no need to be bored with dhal as there is certainly a recipe for every day of the week so you donít need to resort to the same old same old all the time. Personally, I donít like soupy dhal or mushy dhal and the beauty is that you can cook it to how you want it. I cook dhal until the sauce if very thick as itís lovely then with plain rice or roti and even better for breakfast with hot buttered toast.

      250g Whole Brown Lentils
      2 tsp sale
      3tblsp oil
      3 crushed garlic cloves
      Three quarter inch piece of grated ginger
      1 fine chopped onion
      Half a tin of peeled, chopped tomatoes
      2 tblsp lemon juice
      1 or 2 whole chopped green chilli (to taste)
      Handful of fine chopped coriander
      Knob of buter

      Whole Spices

      Half tsp cumin seeds

      Ground Spices

      Half tsp ginger
      1 tsp red chilli powder
      Quarter tsp cumin
      3 quarter tsp coriander
      Half tsp haldi

      Soak 250g of whole brown lentils overnight in 1 and a half litres hot water with 2 tsp of salt in a covered bowl. Boil the lentils in the soaking water until they are soft to how you want them to be. In another saucepan, heat 3 tblsp of oil and temper with half tsp of cumin seeds. Add 3 crushed garlic, 3 quarter inch piece of grated ginger and fry till lightly brown. Use a medium heat for this. Add a fine chopped onion (medium size) and fry till golden brown, might take 10 mins. Add half tsp ground ginger, 1 tsp chilli, quarter tsp ground cumin, 3 quarter tsp ground coriander, half tsp haldi. Stir for one min, then add half tin of chopped peeled tomatoes and cook down until a thick pulp is formed, about 5 mins or so. Add this mix to the dhal and bring to the boil. Half cover the pan with lid and simmer for 10 mins, stirring occasionally. Add 2 tblsp lemon juice, chopped green chilli (maybe 1 or 2 as itís not supposed to be so hot, just nicely spiced), handful of chopped coriander and a knob of butter.
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    5. #25

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      M1cha3la's beloved :-)
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      Masoor Dhal Ė Split Red Lentils

      For @Lindor, you really must try this delicious dhal.

      This is a very different flavour and taste to Saboot Masoor Dhal and well worth trying.

      250g Red Split Lentils
      1 large fine chopped onion
      2 large peeled chopped tomatoes
      1 and a bit inch of grated ginger
      2 chopped green chillies
      3 crushed garlic cloves
      Fresh ground black pepper
      Handful of fine chopped coriander leaves
      2 tsp lemon juice

      Whole Spices

      Half tsp cumin seeds
      Quarter tsp rai seeds

      Ground Spices

      1 tsp coriander
      1 tsp ginger
      1 and half tsp of haldi

      Wash 250g of red split lentils and put in a deep saucepan with 1.2 litres of water, I large fine chopped onion, 2 large peeled and chopped tomatoes, 1 and bit inch of grated ginger, 1 and half garlic cloves crushed, 2 chopped green chillies, 1 tsp ground coriander, 1 tsp ground ginger, 1 and half tsp haldi. Cover half the pan with lid and bring to boil, then simmer for 15 mins and the lentils will double almost in size. They should be soft too. Heat small amount of oil in frying pan and add half tsp cumin seeds and quarter tsp rai seeds. As they sizzle and pop add 1 and half crushed garlic cloves and fry. Take off the heat, add to the dhal and allow to sizzle on surface then mix well. Add a handful of chopped coriander leaves, 2 tsp lemon juice, grinding of black pepper and serve.
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    6. #26

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      M1cha3la's beloved :-)
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      Sweetcorn and Coconut Curry

      This is a quick, cheap and easy curry to make. The lemon juice really refreshes the palate and cuts through the spices nicely, for a tang of a sweet and sour taste. This keeps very well and is great as a side dish.

      500g sweetcorn, defrosted if frozen or parboiled if taken off the cob
      2 lemons
      2 large fine chopped onions
      1 and half tin of peeled chopped tomatoes
      Half a pack of creamed coconut or a small tin of coconut milk
      Garilic, ginger, chilli paste - see first post of thread
      One whole bunch of fine chopped coriander
      1 tsp chilli sauce or tomato ketchup, depending on whether you want a hot or mild dish

      Whole Spices

      1 tsp cumin
      1 tsp rai
      1 tsp coriander
      1 tsp fennel

      Ground Spices

      1 heaped tblsp chilli powder
      1 tsp haldi
      1 tsp cumin
      1 tsp rai
      1 tsp coriander
      1 tsp fennel
      Garam Masala to taste, max should be 2 tblsp

      Heat the oil and brown the onions, which takes about 10 mins. Add the ginger/garlic/chilli paste and the whole spices and cook, stirring until the raw smell is gone but don't burn the spices. Add the tomatoes, chilli powder and haldi and the juice of both lemons. Mix well. Add the coriander and mix well. Mix the sweetcorn in very well and make sure it's properly mixed in. Boil the kettle and using the cans of the tinned tomatoes add 2 cans of boiled water, the creamed coconut or coconut milk, and 1 tsp chillli sauce (or tomato ketchup for milder flavour). Bring to the boil then lower the heat to the lowest point, cover and cook for hour and half, stirring occasionally. If it starts to stick, add more hot water. Taste and garam masala, stir and serve.

      This keeps very well and is delicious on a hot day, served with fresh roti or naan.
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    7. #27

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      PROUD NORTHERNER
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      Quote Originally Posted by MovingtoTasmania View Post
      I know that I've really neglected the thread this week, but I have been in hospital so I hope you all forgive me! Anyway, I'm back now so I've put today aside for updating the thread with a few recipes for you all. Please keep the requests coming . Also please all post your feedback when you've cooked any of the dishes

      Oh that's not good MTM, I hope you're well now! Thank you very much, I'll let you know how they turn out
      I drink, therefore I dance.....


    8. #28

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      M1cha3la's beloved :-)
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      Sukhi Macchli - Dry Spiced Fish

      For @Skani and @Bobj - this is a lovely fish dish, to serve with cumin potatoes and tomato salad it is a great instead of fish and chips. Well worth trying if you are a fish lover.

      600g fish fillets skinned and cut into large 2 inch pieces - haddock and salmon work well for this so try with a fish similar to those
      1 tblsp lemon juice
      Three quarter inch piece of grated ginger
      2 crushed garlic cloves
      Small amount of fine chopped coriander
      Flour

      Ground Spices

      1 tsp chilli powder
      1 tsp coriander
      Half tsp cumin
      Half tsp fennel
      1 tsp haldi

      Mix the fish with the lemon juice to coat. In a bowl mix up all the ground spices with all the other ingredients and add the fish and lemon juice and coat well in the marinade. Cover and leave for at least 1 hour to marinate, in the fridge. Using the flour, dust each piece of fish and then shallow fry on each side for a few minutes until the fish is cooked through.
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    9. #29

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      M1cha3la's beloved :-)
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      Quote Originally Posted by Lindor View Post
      Oh that's not good MTM, I hope you're well now! Thank you very much, I'll let you know how they turn out
      Thanks @Lindor, it was just a pesky check that I have to have done to make sure that the Big C isn't lurking around inside somewhere. On a positive note, I got some good sleep thanks to all the sedation etc!
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    10. #30

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      M1cha3la's beloved :-)
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      Aloo Jeera - Cumin Potatoes

      This is a great dish to go with the Sukhi Macchli and well worth trying out for perhaps a roast dinner with a twist. It's a more delicately spiced dish, as opposed to one with lots of heat as the flavours complement the potatoes very well.

      600g peeled and 1 inch cubed potatoes
      2 green chopped chillies
      2 tsp lemon juice

      Whole Spices

      Half tsp rai
      Half tsp cumin seeds

      Ground Spices

      1 tsp coriander
      Half tsp cumin
      Half tsp ginger
      1 tsp haldi

      Heat oil in heavy based pan on a medium heat and once hot, add the whole spices. When they sizzle, add the potato and fry until golden brown, about 10-15 mins. Add the ground spices and chillies and fry for a few more minutes. Stir in the lemon juice and about 3 oz of water then on a low heat, cover and cook until the potato is tender. Garnish with some chopped coriander and serve.
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