Favourite vegetarian recipe
Discussion
Curried aubergine . If cooked correctly it is one of the tastiest things ever bar none.
Cover the aubergine in best butter , and put in oven. Once this has cooked , peel and scoop out the insides . Discard the peel. Curry the remains as per normal. Curry.
Why it is covered in best butter I do not know. Seems a waste , will improve this recipe when my wife returns
Cover the aubergine in best butter , and put in oven. Once this has cooked , peel and scoop out the insides . Discard the peel. Curry the remains as per normal. Curry.
Why it is covered in best butter I do not know. Seems a waste , will improve this recipe when my wife returns
Delia's oven-baked wild mushroom risotto.
Very easy to make and so tasty that even the most hardened carnivore will be converted.
Try it accompanied with baked fennel dotted in butter and parmesan, or a simple rocket salad.
Very easy to make and so tasty that even the most hardened carnivore will be converted.
Try it accompanied with baked fennel dotted in butter and parmesan, or a simple rocket salad.
jas xjr said:
Curried aubergine . If cooked correctly it is one of the tastiest things ever bar none.
Cover the aubergine in best butter , and put in oven. Once this has cooked , peel and scoop out the insides . Discard the peel. Curry the remains as per normal. Curry.
Why it is covered in best butter I do not know. Seems a waste , will improve this recipe when my wife returns
this is a great one - i just rub the aubergine with oil and bake, but i'll try it with butter. I add a few handfulls of fresh spinach to vary it a bit.Cover the aubergine in best butter , and put in oven. Once this has cooked , peel and scoop out the insides . Discard the peel. Curry the remains as per normal. Curry.
Why it is covered in best butter I do not know. Seems a waste , will improve this recipe when my wife returns
other good ones:
bhel puri and other chaat from India
ma po tofu
Bombay Aloo!!
http://www.foodnetwork.com/recipes/jamie-oliver/bo...
Just up the chilli content, and you can add spinach to make a very nice saag aloo!
http://www.foodnetwork.com/recipes/jamie-oliver/bo...
Just up the chilli content, and you can add spinach to make a very nice saag aloo!
I've posted this recipe for Bombay Potatoes before - it's a winner with curry, on it's own, as a sandwich filler, or with ham / sausages:
Bombay Potatoes
For 4 to 6 people depending on appetites.
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
Bombay Potatoes
For 4 to 6 people depending on appetites.
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
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