Posted 20 hours ago

Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Since I am not a fan of cooked greens, this solution turned the salad into something I would really enjoy, and I would make it again like this. I liked this finished with a squeeze of lemon and chopped pistachios, would consider pomegranate arils next time.

I got it for Christmas 2019 and so far (November 2020) I have cooked something from it at least twice a week since I got it. I tried a few at the size recommended (she has you cut the filo 4 inches wide) but I just found that too big. To save time, I cooked the paneer in the air fryer and that worked out well in getting the cubes nicely crispy. minutes each side, turned down the heat and added the seasonings, stirring till the garlic and became fragrant, about another 1. Once you cook down the tomatoes there really isn’t any sauce to nestle the salmon into, so I’d recommend using less spinach or more tomatoes to avoid having to add liquid.I had it with the creamy chicken curry with figs as recommended by the author and they were very good together. I think that the arrival of this book means that we won't be having take away Indian again for a long time! What I did was caramelize the onions for a long time with the chickpeas, roast the vegetables, and then allow both of those components to cool before mixing them together in a big bowl.

Place the ginger and green chilis in a food processor and blitz into a paste, or bash them up using a mortar and pestle. That's not necessarily a bad thing, though -- we still enjoyed very much and I'll make it again when I want a variation from basic plain roast chicken. fingers still slightly of ginger, garlic, green pepper mashed into paste by mortar and pestle, after making coconut fish curry yesterday.Once I got into the routine of making them, I was even able to squeeze in a sip of wine between chapattis!

I thought I had discovered the reason my salmon spinach curry was bitter, but alas, no mustard seeds were used in that one. I used quartered plum tomatoes and fished out their peels as they cooked down, to produce a smoother final texture. This has been on my dinner wish list for some time, and I finally trimmed my curry leaf plant to make it. Since caramelizing onions is the step that takes the longest for this otherwise fairly easy curry, I just started that right away as the first step and got the onions going while I took care of the ginger/garlic paste and pulling together the other ingredients. We do not like crunchy green beans and did cook more with cover on to our desired doneness since we used regular American variety green beans.

I served them with the tomato chutney suggested, as well as the masala fries and date and tamarind chutney.

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