Barbara's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
| Date | Rating
| I have adapted ithe masala a bit by adding nutmeg to the spice mix, but since apparently every Indian family has its own preferred mix, this seems perfectly legitimate. This recipe is a good starting point for creating your own. |
| I've made this chutney using roasted unsalted peanuts and another time with some ground almonds that needed using up. I've also used lime juice instead of lemon juice, which is even better, I think.
I found the first batch too sweet, so halved the sugar the second time, and I like the favour balance better.
Served with pappadums, it is quite addictive. I had one guest say that if the whole meal consisted of that with this chutney, she'd be quite satisfied!
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| I usually turn to bhaigan bharta for an Indian eggplant recipe, but this has now gone into regular rotation because it is delicious and does not require the eggplant to be roasted first. A simple dish to make and only takes about a half hour to cook, it's great for a weekday supper. |
| I made this dish with cod, but found the coconut coriander chutney overwhelmed the fish somewhat. I think it would be better with an oily fish like salmon or mackerel. But it was tasty and I plan to make it again with a different fish. |
| This is the first recipe I've made using poha, or flattened rice. It is the Indian version of instant rice, cooking in about 5 minutes, but so much better!
Brown some onions in fried mustard seed and fennel seed, add some salt, turmeric, and frozen peas, followed by rinsed poha. Cook for 5 minutes, top with lemon juice, pomegranate seeds, and sev.
It made a lovely lunch, with a combination of sweet and savoury, soft and crunchy. It's a true 15 minute meal, especially if you already have some pomegranate seeds ready for use in the fridge. |
| This is the Indian cousin of piperade, that Basque dish of stewed peppers. It's an easy dish to make, except for frying the paneer. This never seems to work for me, the paneer always sticks. I may have to try it with a true nonstick pan.
Anyway, the peppers are soft and sweet, and tats great with naan or crusty bread. I think it would also be good if the peppers are cooked for a shorter time, which is apparently the traditional way of cooking this dish. |
| I'm getting addicted to a cup or two of chai in the evening as a result of this recipe.
I have adapted ithe masala a bit by adding nutmeg to the spice mix, and I use 1 teabag of Yorkshire tea for two cups.
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