Tag Archives: Authentic Indian Food

Week 3…In my kitchen…

 

Welcome to Week 3 in my kitchen and has it had a spring clean this last week…Still, one big cupboard to go…I tackled the kitchen gadget draw yesterday you know the one which has the bottle openers, measuring cups and other bit and pieces…Yes, that one!

Let’s just say with the bits that crept in somehow by those who shall remain nameless…I have halved the contents…Some were just binned and the rest I put in a little box and left outside the gate…Thais are great @ recycling they were gone in a flash…

My culinary prowess reached new levels this week… I was so excited that my big boy, my eldest son is coming for a quick visit in Feb..only 4 weeks time…I just popped my banana bread in the new oven and it wasn’t until I smelt the burning that I realised I had forgotten to put the dish in a baking tin which was in a bigger tin which was stood on a little rack…

By now you are probably thinking that I have totally lost the plot…

Not quite…Thais don’t do oven as I have told you before and this has a bottom burner and is run on calor gas as there is no mains gas in Thailand at all I believe…Coupled with no numbers on the thermostat…I have bought an internal thermostat it takes a while to regulate the heat and if I don’t stand my dish in a tin which is in a tin on a rack…which diffuses the heat and I don’t get a burnt bottom…

That was my kitchen disaster of the week…But one’s grandson cut the burnt bottom off and declared the banana bread was my best one yet! Who would have thought?

home made banana bread

Not my prettiest attempt but tasty…The recipe was from my dear blogging friend a lovely lady who herself says she has too much time on her hands … The lovely Lisa an ALS sufferer who could teach us, able-bodied peeps, a lot…She is an amazing lady…If you get a chance do pop over and say hello to her and if you take an ice cream recipe she will love you forever as she loves ice cream which is the only food she can eat…

https://lisasalsworld.ca/2019/01/11/heres-to-a-happy-new-year-some-recipes-and-some-small-talk/

Banana Bread

  • 5 small ripe bananas
  • 2 eggs
  • 2 tbsp of melted butter
  • 1 1/2 cups of flour
  • 1 cup of raw cane sugar
  • 1 tsp baking soda
  • 1/2 cup chopped nuts ( optional)
  • 1 tsp mixed spice ( optional)

Let’s Cook!

Mash the bananas and add the eggs…I put mine in the food processor. Then add all the other ingredients except for the nuts if using and then stir in the chopped nuts.

Cook in a prepared dish or loaf tin on 180F/350C degrees for 50-60 mins.

A quick and easy all in one recipe for banana bread…I did make a few tweaks as the original recipe said 4 bananas what size I don’t know but mine were small ones so added 5 and as I always use raw cane sugar or banana sugar you could use brown or sugar of your choice likewise with flour …

Pigs trotters...Still no pictures… the lady sort of persuaded me to buy the ones she had pre-cut …Which I cooked… the sauce was awesome..not much meat…So the dog struck lucky…The stock was so gelatinous and the penny dropped that she probably meant me to make stock and what a great pork stock they would make…This is my work in progress…Soz Adele x

My other WIP is Chicken Passandra a dish I first ate many moons ago in an Indian Restaurant and have never cooked…I followed the recipe exactly and I think I told you that it was ok for me..not great although the men ..loved it! Although sometimes I do think men rather than offend just say it was good.

Take two…I won’t be beaten…With more than a few changes made from the first attempt and the first time I have used Greek Yoghurt in an Indian Curry it was by far a much better curry…

Chicken Passandra.

  • 2 chicken Breasts cut into cubes
  • 3 tbsp Ghee
  • 1 small onion finely chopped
  • 2 green cardamom pods
  • 1.5 piece of cinnamon
  • 1 1/2 inch piece of fresh ginger finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp good chilli powder I used my homemade curry powder
  • 5 tbsp of Greek Yoghurt
  • 1 tsp tomato puree
  • 2 tbsp flaked almonds
  • Fresh coriander chopped

Let’s Cook!

Heat 2 tbsp of the ghee and add the onions cook stirring for 1-2 mins and then add the cinnamon and cardamon pods cook for about 5-6 mins to release the flavours stirring so as not to colour the onions.

Add ginger and garlic and cook for a further 5-6 mins, stirring. Then add turmeric, coriander powder and chilli cook for a further 1 minutes.

Now turn up the heat and start to stir in yoghurt 1 tbsp at a time mixing properly before adding the next tbsp until all the yoghurt is added you will now have quite a thick roux type sauce. Add the tomato puree. The sauce should now be quite a bright orange colour.

chicken passanda

Now add hot water to make a thinner sauce, stirring and adding gradually. Bring to the boil and then reduce to a simmer and cook for 20 minutes.

The taste and add salt to season.

Meanwhile, toast the almonds in a pan and set to one side.

Heat the remainder of the ghee and cook the chicken until it just turns white. Add the chicken and almonds to the sauce and cook until the chicken is cooked. The sauce should now be thick and creamy with patches of that lovely orange oil on the top.

Remove the cinnamon and the cardamon and garnish with coriander to serve.

Cooks Note: Rather than reduce the sauce, even more, I added some ground almonds to thicken the sauce which also enhanced the almond flavour which is what Passandra is renowned for.

This second Passandra was much like I remembered it to be …I also forgot to take a final picture…Next time as I will be making it again I will try to remember… Although it isn’t the spiciest of curries and quite mild it is tasty and ideal for those who prefer a milder curry.

What is on the agenda in my kitchen for next week…A mushroom larb which is a Thai dish normally made with ground pork or chicken…A new recipe for me and I am looking forward to tasting it and maybe some stuffed peppers which will make a change …Also, Darlene Foster very kindly sent me a recipe for a lovely lentil dish called Yakhmat ‘Adas (from Syria and Lebanon) which I will be making on Monday…Darlene is the author of the very popular Amanda Books and has been a follower of my blog since I first started blogging so she must be in line for a long service medal soon…lol…

Thank you, Darlene x

Until next FridayThank you for reading this I hope you are enjoying an insight into my kitchen here…Today it is mega  HOT again and having had a Tom Yum with salmon and ramen noodles I am full and want something easy to make,  as we have little Lily and her friend from the village it will be spag bol as it is not something they get to eat in the village so a treat for them and a straightforward dish for me.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Molaga Podi aka GUNPOWDER aka South Indian Style Spiced Dry Lentil powder

It is no secret that I love Indian cuisine as much as I love Thai food. I always grind my own spices and love reading authentic recipes like this…Thank you, Vidya for sharing 🙂

Masalachilli - A Celebration of Indian Vegetarian Cooking, with a twist!

I bet every South Indian household has this stored in their pantry especially since this is a breakfast special chutney. There are days when you are busy in the mornings & do not have much time to grind coconut chutneys, these dry chutneys come to your rescue.

Each household has their own recipe, so does mine. This is what my Mom has been making since I was little & it was taught to her by my grandmother (another fabulous cook).

Molagapodi means – Molaga = Chillies & podi means powder.

So ideally this podi should be spicy to ensure your South Indian breakfast staples like idlis or dosas doesn’t taste bland.

A spoonful of this podi & a generous drizzle of nella ennai or sesame oil is just pure bliss. This podi is very useful during travelling. Some idlis smeared with this podi & oil & neatly packed in a…

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Cabbage Vepudu (Indian Fried Cabbage)

What a lovely different way to spice up the humble cabbage 🙂

The Soup Diva

  • 12-16 oz shredded cabbage*
  • 2 tbsp coconut oil or ghee (clarified butter)
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dried mustard
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp dried coriander (optional)
  • 1/4 tsp red pepper flakes (optional)
Heat oil or ghee in large skillet or wok. Add garlic and all spices except salt. When garlic has had time to soften, add cabbage and sprinkle with salt. Stir well, allowing cabbage to cook down to desired tenderness. Serve hot.
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*(Note: This batch was made with one bag of pre-shredded cole slaw mix; that’s where there are carrots. They added a nice sweetness and color!)

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Baked Samosas…These sound amazing!

Samosas are a very popular snack / appetizer in the Indian subcontinent, South-East Asia, the Mediterranean and Africa. In India, not a single festive occasion is considered as complete without a platter of hot samosas being served to guests. Indian samosas are usually vegetarian, stuffed with a savory potato filling and is served with tamarind chutney […]

via Baked Wheat Flour Samosa — Healthy Indian kitchen

Achari Aloo: Potatoes cooked in Pickling Spices

Oh I love Aloo and normally make with spinach but this is a Aloo with a difference lots of spices sounds lovely and one to make 🙂

Cookingwithshy

Food Like A Loving Touch Or A Glimpse Of Divine Power Has The Ability To Comfort…

IMG_2713

Let’s say we all have our Comfort foods.I for one crave a simple meal especially after a busy day at work,perhaps when I’m low and even especially after travelling and being away from home for awhile.It also has a lot to do with the kind of flavours one grew up on.I spent a large part of my childhood with my grandparents.My grandmother was a great cook and while meat and fish dishes were a regular  at the dinner table,she cooked a variety of vegetarian meals as well.And yes potatoes were always the family favourite.She would often make potatoes with onions and spices and this was very often made it to our lunch boxes..There are certain flavour’s that linger on and taste just like childhood.Well here is a recipe that reminds me of my grand mom’s…

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Is it a Moringa Tree??

 

I came across a lovely recipe from http://abowlofcurry.blogspot.com/2013/09/muringayila-parippu-curry-daal-and.html and as you all know I will try any thing once 😉

And thus I began my hunt for the Moringa tree also known as the drum stick tree, horseradish tree or ben oil tree ?

The leaves look very similar to my Curry Plants but reading the recipe it used both Moringa leaves and curry leaves.

The curry plant has a slight point on the end of the leaves and are only babies…I am nuturing them tenderly.

 

Whereas the Moringa has rounded leaves. I have two trees in my garden which are very similar.

Tree One:

SAM_7953 SAM_7952

I have not been here long enough to see what the seed pods are like.. however another one on my estate is bearing small purplish berries and my grandson said a lady was picking the leaves?

Can anyone shed any light on this??????   Oh and the ” Luffa” is still growing at an amazing speed….just saying 🙂

Tree Two:

SAM_7958 SAM_7954

This tree is much larger but leaves are very similar to first and it just could be the same tree just at different stages of growth.

So I am calling on any Moringa tree experts/gardeners to solve my conundrum and  then I can either cook my curry or carry on my search for the Moringa Tree……