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Post by mickthecactus on Jul 24, 2018 6:32:47 GMT
Fennel only has one name.
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Post by bixaorellana on Jul 24, 2018 6:37:12 GMT
This is true. When people want to refer to the seed they have to say fennel seed, so there is no way to "save a word".
What are you saving those words for?
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Post by mickthecactus on Jul 24, 2018 6:38:36 GMT
This is true. When people want to refer to the seed they have to say fennel seed, so there is no way to "save a word". What are you saving those words for?Posterity.
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Post by bixaorellana on Jul 24, 2018 6:40:20 GMT
Well, that's okay then.
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Post by mickthecactus on Apr 22, 2020 15:37:04 GMT
When I started eating curry a long time ago (50 years ago can you believe) I used to get mushroom bhaji on paratha as a snack. These days I find mushroom bhaji a bit tasteless and watery. I think it gets cooked too quick.
So I’ve looked out some recipes from my books, bought a big box of mushrooms and more spices (e.g. fennel seed) to see what I can come up with.
I shall report back.
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Post by onlyMark on Apr 22, 2020 16:24:29 GMT
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Post by mickthecactus on Apr 22, 2020 16:47:14 GMT
Cheers Mark. I’ll check that out.
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Post by mickthecactus on Apr 25, 2020 16:26:48 GMT
Cooked 2 recipes this afternoon and both excellent. Just what I was looking for.
I shall try Mark's next.
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Post by onlyMark on Apr 25, 2020 17:54:51 GMT
Just a suggestion. I've made a few of hers and they are fine enough, if you can get often the myriad of spices.
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Post by lagatta on Apr 25, 2020 21:46:01 GMT
Spice pastes are not a crime. I made an easy Indonesian chicken curry (with leftover chicken thighs and extra vegetables such as Chinese aubergine/eggplant (the long, thin purple ones). I knew I'd be using a cheat as a Southeast Asian supermarket south of me was closing down so I picked up some Asian Home Gourmet spice pastes for half price. I used the paste for Indonesian Vegetable Curry - Sayur Lodeh, it is marked "Hot" but frankly while it has a bit of welcome heat it is far from that. www.vietworldkitchen.com/blog/2014/05/indonesian-chicken-curry-recipe-gulai-ayam.html
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Post by lugg on Apr 27, 2020 19:30:02 GMT
I really had never heard of or tried Mushroom Bhaji and immediately made a mistake thinking it was akin to an Onion Bhaji. Seeing the recipes I can see they are completely different and now I want to make one for myself.
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Post by onlyMark on Apr 27, 2020 19:48:47 GMT
I seem to find in Indian cooking a word I associate with a certain dish isn't what the word generally means anyway, such as bhaji, when I used to know of just onion bhaji and then was confused to come across pav bhaji knowing pav was the bread part but the bhaji part was completely different to what I expected. Same as I thought I knew what masala was after numerous chicken tikka masalas in the UK, then I found out different. There was also cutlet, until I came across veg ones.
Jeez, one thing I miss about Zambia is the easy access to a decent Indian meal. Struggling to get it now, never mind the virus restrictions.
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Post by mickthecactus on Apr 27, 2020 19:50:43 GMT
I’ll drop in the recipes I used tomorrow.
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Post by kerouac2 on Apr 27, 2020 20:18:22 GMT
To make bhajis/pakora, you can actually use tempura mix to which you have added the appropriate spices.
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Post by mickthecactus on Apr 27, 2020 20:25:59 GMT
Yes I’ve made onion bhajis and cauliflower pakoras.
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Post by kerouac2 on May 7, 2021 17:27:28 GMT
I found this video hilarious inspirational. It is about curry made by an Indian nun in a French convent. "When I first arrived in France, I disovered that the French do not use any spices. When I tasted the dishes, I said 'I can't at this. I prefer to fast.'" But apparently she succumbed to hunger and started eating anyway. She says that she was the youngest child in her family and had never learned to cook because she was spoiled. But at the French convent, she was trained by two of the other nuns and finally decided to try cooking Indian dishes. "Almost no spices of course."
The video is not difficult to understand even without speaking French, and it is subtitled in French because her command of the language is not exceptional. But I sense a certain sadness in her life (why did she come to France in the first place? -- we don't know.) because it is all about adapting to France but not being enthused by it.
It is from the Catholic cable channel that nobody watches.
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Post by bixaorellana on Feb 2, 2023 21:10:36 GMT
Posting here in order to pop this thread to the top. There is "The Curry Thread" in On the Menu with lots of talk about curries. There is What's for Dinner in On the Menu with some recipes for curries and curry-like dishes. And then there is this very worthy thread here in The Galley, which is for curry recipes and their accompaniments. It's a great thread, but needs more play and more recipes. Maybe dear cheerypeabrain, the OP, wouldn't mind adding a couple of dashes & the word RECIPES into the title in order to entice the curry-lovers to share?
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