Curry
Re: Curry
+1 for Rick's India book. Sensational, you will easily make better curries than those being served up by 99% of the 'Indian' restaurants in this country... Well worth following the 'recipe' to make your own garam masala.
Also +1 for the vegtable makhanawala and other veg curries - great for using up a glut of homegrown veg and if I were going to be vegetarian I think I would be an Indian vegetarian! I have frozen a load of pakora batter to try to preserve my potato/onion/chilli harvest.
Some of the biggest revelations in the book for me have been the curries that traditionally curry loving Brits would turn their noses up at - Korma and Passanda. When made properly, they are mild as you would expect, but they are not bland. Really aromatic and extremely luxurious.
Also +1 for the vegtable makhanawala and other veg curries - great for using up a glut of homegrown veg and if I were going to be vegetarian I think I would be an Indian vegetarian! I have frozen a load of pakora batter to try to preserve my potato/onion/chilli harvest.
Some of the biggest revelations in the book for me have been the curries that traditionally curry loving Brits would turn their noses up at - Korma and Passanda. When made properly, they are mild as you would expect, but they are not bland. Really aromatic and extremely luxurious.