@johnl Looks yum. But It looks fairly time consuming if you have couple of hungry kids on your back.
I like the idea of using tomato with fresh ginger/garlic. The dried/ground spices is basically a freshly made garam masala (which is typically always added at the end).
I will try and make some modifications and report back.
@gnufied I somehow make every curry recipe take ages! Though I usually batch cook a lot and freeze separate portions.
I have made recipes with a garam masala at the end, and some that suggested fresh grinding, but this was the first time I noticed someone making the effort specifically for the garam masala and not worrying about the others. But then again, it might just be that I like her particular mix.
Did I mention how much I love Fuchsia Dunlop's "Every Grain of Rice"? I'm pretty sure I did, but I want to repeat it. By far my favorite cookbook at the moment. Such flavourful recipes, so easy to make (the subtitle of the book is "simple chinese home cooking") and I'm learning so much!
Today, I tried two new to me ingredients: tofu skin and fermented tofu making tofu bamboo with spring onion flavoured oil (yum!) and spinach with fermented tofu (yum! yum!).
@froebmen ich habe das letzte mal in dem großen Asia-Marktsehr viel eingekauft (das meiste nach Empfehlungen aus dem oben genannten Buch) und noch nicht alles davon probiert, war es aber auf jeden Fall wert!
It's rhubarb season in that part of northern North America where we live. A family favorite turns waste into wine (OK, syrup). If you're of the rhubarb-peeling persuasion, put the peels in water, bring to a boil, then turn of the heat. After steeping for 30-60 minutes, remove the peels and press as much juice from them as possible. Add an unreasonable amount of sugar and heat again until fully dissolved. Enjoy homemade soda, a cocktail or an ice cream sundae!
Third attempt at making soup tonight was a definite improvement on previous week's. Still a little bit watery but less bland as I added some mixed herbs (and lower in salt and ultra processed ingredients, which is the goal). Also I knew the discounters were cheaper than supermarkets but Lidl is currently about 50-60% the price of Tesco and Asda.
@pwaring My goto for thickening up soups is corn starch slurry. Just mix one or two table spoons corn (or different) starch with an equal amount of water and stirr it into your soup.
Just be careful to not overdo it. I once made a very thick soup, that completely solidified after cooling down 😄
@goblin I’m finding tomatoes to be useful in that regard. The main problem is that my soup maker has a ridiculously high minimum level (and only a tiny gap between min/max), so even putting in a couple of tins of stuff still results in needing more to top it up.
@davemark I ADORE my Ninja Foodie 5-in-1! It is ALL metal on the inside and mostly on outside, gets VERY hot, includes an actual cast-iron-porcelain-coated-grill for hamburgers, and never...ever smokes!
@davemark love ours, use it all the time. A lot of really good air fryer recipes out there. Also good for reheating things like French fries we used to end up throwing out.
We wanted to make something good tonight so we made Gatte Ki Subzi together ❤️
A Rajasthani dish made of besan dumplings in yogurt sauce, it is one of our favorite dishes.
We are thinking about doing something more elaborate like this every Thursday evening as a way to start the weekend a bit early (since we both have WFH on Fridays 😊).