Unsung food bargains
Discussion
Split red lentils.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
boyse7en said:
Split red lentils.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
Dahl is a staple in Nepal - my FiL was Nepali and used to make a fantastic Dahl curry (just lentils, no meat) with chillis in that was bloody lovely. With just some boiled rice it was a great meal at a very low cost.I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
ChocolateFrog said:
School dinner liver has put me off for life.
Good for the dogs though.
Ox liver is vile stuff - we occassionally had liver and onions when I was a child, when I hit a vein I would gag. Never had it since but as you say it makes great dog treats when baked in the oven and cut into small cubes.Good for the dogs though.
Lotobear said:
My local idependent foodhall still sells frozen dough balls at £1.40 for a pack of 4 (same price for the last 3 years) - I use them for making pizzas and they are wonderful.
...funny how certain things seem to be immune from inflation.
Let's be honest making your own pizza is too much like hard work / requires prior thought unlike ordering from an app for instant gratification, so I can understand why the price hasn't increased in this instance. Sad really when you could make it a cheap & fun family activity making a pizza for yourself & learning about ingredients etc etc......funny how certain things seem to be immune from inflation.
Richard-390a0 said:
Lotobear said:
My local idependent foodhall still sells frozen dough balls at £1.40 for a pack of 4 (same price for the last 3 years) - I use them for making pizzas and they are wonderful.
...funny how certain things seem to be immune from inflation.
Let's be honest making your own pizza is too much like hard work / requires prior thought unlike ordering from an app for instant gratification, so I can understand why the price hasn't increased in this instance. Sad really when you could make it a cheap & fun family activity making a pizza for yourself & learning about ingredients etc etc......funny how certain things seem to be immune from inflation.
Lotobear said:
boyse7en said:
Split red lentils.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
Dahl is a staple in Nepal - my FiL was Nepali and used to make a fantastic Dahl curry (just lentils, no meat) with chillis in that was bloody lovely. With just some boiled rice it was a great meal at a very low cost.I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
Soup is another one. Its amazing how little meat you actually need to make a decent soup with plenty of veggies
As for liver above. I love lambs liver but most people I know wont eat it. I did once make a Kheema Khaliji curry with mince lamb and slices of lambs liver and everyone loved it though. As said by another poster I think people are put off by the rubbish liver you got at school when we were kids.
Lotobear said:
boyse7en said:
Split red lentils.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
Dahl is a staple in Nepal - my FiL was Nepali and used to make a fantastic Dahl curry (just lentils, no meat) with chillis in that was bloody lovely. With just some boiled rice it was a great meal at a very low cost.I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
OMITN said:
Dahl is one of humanity s greatest creations. If you have your FIL s recipe, please do share..!
could not agree morehttps://www.cookeatworld.com/roti-canai-with-dhal/ this is fantastic Malay version great with a frozen paratha and some chicken pakora
https://www.loveandotherspices.com/sri-lankan-red-...
https://vegehomecooking.com/dal-fry/
boyse7en said:
Split red lentils.
I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
Add potatoes, a tin of tomatoes and more spices to this, and you have Spicy Ethiopian Stew.I fry an onion, garlic and ginger. Add some spices (usually tumeric, cumin, coriander and some chilli powder), then add long grain rice and lentils. Cover with stock, put the lid on and simmer for about 20 minutes.
Costs about 70p for four large servings, and it goes well with everything from sausages to salmon, or even a fried egg.
It's a belter in winter.
Dahl has been a near weekly staple for us since we travelled in our camper 7 years ago. so easy to mix it up, and so comforting. I put together a fairly decadent one last week with loads of butter and a nice mix of spices. served with boiled rice, grilled piadina (can't get indian breads here) and a mint yogurt.
Freezes well too.
Excuse the grot, I make a terrible mess when i cook.
Freezes well too.
Excuse the grot, I make a terrible mess when i cook.
nikaiyo2 said:
OMITN said:
Dahl is one of humanity s greatest creations. If you have your FIL s recipe, please do share..!
could not agree morehttps://www.cookeatworld.com/roti-canai-with-dhal/ this is fantastic Malay version great with a frozen paratha and some chicken pakora
https://www.loveandotherspices.com/sri-lankan-red-...
https://vegehomecooking.com/dal-fry/
For an added bonus, frozen paratha are just as good as fresh.
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