Kashmiri Pulao

Carrying on from the previous post, here is my attempt of Kashmiri Pulao.
Only, I had no nuts of any kind at hand so used flakes of coconut instead. It was nice, but no where near as good as Anil's from Toukley Indian restaurant. But I will try again.

Superb meal at Indian Restaurant

Last weekend, we visited a superb Indian

restaurant in Toukley. N.S.W.

Here is their website, so you can check out the

excellent menu for yourselves.

http://www.freewebs.com/toukleyindian/





The service was very friendly and quick. Chef Anil was only too pleased to tell me how he made

the Kashmiri Pulao (top picture) and I am sure he would pass on any other recipes any one would ask for. Such a nice man and eager to please.


The next picture is of one of the mains we had.

Seafood Fantasia. And it was. Mussels were left in the kitchen for this, as we don't like mussels.

So it was Prawns and Calamari in a delightfully spicy, rich, but not overly hot sauce.








This is the Beef Vindaloo that hubby ordered.

A little too hot for my tastes, but he said the beef was very tender and very tasty indeed.

Just love the silver bowls that the mains were served in, don't you?












This next picture is of my main, Mango Chicken.
Chicken breasts and mango cooked in a very mild curry sauce.
Described on the menu as *Kiddie friendly* It was absolutely gorgeous.
Sweet and fruity, and went so well with the
Kashmiri Pulao.





I actually forgot I had my camera with me, so only managed to get photo's of the mains.
Entrees we ordered were..
Samosa.
Spring Rolls.
Garlic & Peppered Prawns & Calamari.
All served with a fab mint Yogurt.
Also had plain Basmati rice with the mains.
For sides, we ordered...
Tomato and onion.
Mango Chutney.
Mixed Pickles.
Pappadams.
Cucumber Raita. (To die for)
Plain Naan and Garlic Naan.

So please, if you are in this area, go see Anil and Mani, and tell them I sent you. It was one of the best Indian meals I have ever eaten.

Thank you Toukley Indian Restaurant, we shall be back.

Quick and EASY DAHL

This would have to be my most used dish, a true favorite and so versatile. We have it with nearly all our curries, on warm toast for breakfast, in a freshly baked roll and even with cheese in a sandwich.
There is always some made in my fridge ready to be consumed.
Here is the basic recipe that can be changed to suit yourself and tastes.

1 cup of washed RED LENTILS.
1 can of diced TOMATOES.
1 diced ONION.
2 tablespoons of PATAKS or SHARWOODS CURRY PASTE, always use a hot or medium as the mild is a waste of time. IMHO. Don't use tandoori.
1 cup of WATER.
Now, as the title suggests, this really is EASY DARL.

Put all ingreds into a microwaveable dish, and stir well. Place in microwave on high setting and cook 'til lentils have become mushy, stirring now and then, (every 5 mins) and checking to see if it needs more water. This may take up to 30 minutes. You can't overcook this dish.

Sometimes I also add CORN, PEAS or diced CAPSICUM to it. It's one of those dishes that anything goes. I have even added it to MEAT CURRIES to stretch them out a little more.
I made a very HOT BEEF CURRY and a milder sweet VEGETABLE and MANGO CURRY and served it with pain boiled Basmati rice and Naan bread.

I actually posted this back in July 2008. But a dear friend phoned me tonight for this recipe and I knew it was on here somewhere, but do you think I could find it? No. So have decided to re-post it.

Do hope you enjoy this, please let me know.

Curried potatoes with minted peas

Another simple dish to make. I have loads of potatoes at the moment and am a little fed up with the standard way of serving them. You know, mashed, roasted and chips. Although we do love our potatoes any way they are cooked, so had a bit of a play today in the kitchen. There is quite a wind blowing here and when hubby came home, he said he could smell what I was cooking out on the road.


You will need....


4 large Potatoes. (cut smallish)
1 Onion. (diced)
A handful of peas. (I used minted frozen)
Olive oil.
Large knob of butter.
Curry powder.
Turmeric.

Parsley.




Peel and cook the potatoes in water until almost done, but still firm.

Then drain them and just leave for a while.

In a fry pan, put the olive oil and butter, add the curry powder and turmeric, and cook off a little, add the diced onion and cook these until soft. Now add the potatoes, toss and turn until all is coated with the curried oil and onions. Last add the peas and a tablespoon of chopped parsley.




This can be eaten cold or hot, I served it with curried sausages for dinner tonight.

Thai Green Chicken Curry

This was a delight to make and photograph. However, next time I will use half the amount of green curry paste. As it was a little too hot for my liking, although my men found it just right. Go figure! I also used for the first time, Garlic shoots.(See little picture at the bottom) I used them in the stir fry along with the green beans, Bok Choy and onions. They gave a gentle hint of garlic to the dish and stayed crunchy. A nice find at my local greengrocers.

For the Thai Green Curry....
You will need....

2 Chicken breasts (skinned and chopped into large pieces.)
1 Onion (diced)
3 tbsp Green Curry paste (or a little less if wimpy like me)
1 tin Coconut cream.
Juice of 1 Lime.
1 tin Water Chestnuts (optional)


Dry fry the chicken pieces until all but done, toss in the onion and stir. When the onion is a little cooked, add the curry paste and stir again. Now add the lime juice, and then the coconut milk and stir. Let simmer for a few minutes. Or turn the heat off and let sit while you do the stir fry and rice. I added a tin of sliced water chestnuts at the end, just to bulk it out a little and give an added crunch to the dish.




Veg Stir fry......
I used...
Bok Choy.
Onion.
Round long Beans.
Garlic Shoots.

Prepare your vegies by washing them and cutting into largish pieces.
Heat the wok and add a little oil. I used a garlic and chili infused
oil. Onions in first, then bok choy, green beans and garlic shoots.
Toss and turn until all have cooked but not sloppy and soft. Leave a little crunch to them.
You are done.

I served mine with Jasmin rice. Once plated up, dress with a little pickled ginger over the chicken and coriander.
This fed 4 hungry adults, 2 of which wanted more, but there was none.

Easy Darl

This would have to be my most used dish, a true favorite and so versatile. We have it with nearly all our curries, on warm toast for breakfast, in a freshly baked roll and even with cheese in a sandwich.

There is always some made in my fridge ready to be consumed.

Here is the basic recipe that can be changed to suit yourself and tastes.

1 cup of washed RED LENTILS.

1 can of diced TOMATOES.

1 diced ONION.

2 tablespoons of PATAKS or SHARWOODS CURRY PASTE, always use a hot or medium as the mild is a waste of time. IMHO. Don't use tandoori.

1 cup of WATER.

Now, as the title suggests, this really is EASY DARL.

Put all ingreds into a microwaveable dish, and stir well. Place in microwave on high setting and cook 'til lentils have become mushy, stirring now and then, (every 5 mins) and checking to see if it needs more water. This may take up to 30 minutes. You can't overcook this dish.

Sometimes I also add CORN, PEAS or diced CAPSICUM to it. It's one of those dishes that anything goes. I have even added it to MEAT CURRIES to stretch them out a little more.

I made a very HOT BEEF CURRY and a milder sweet VEGETABLE and MANGO CURRY and served it with pain boiled Basmati rice and Naan bread.

A tip from one of my blogger friends. Put your toilet rolls in the fridge when you are serving a HOT curry. LOL.

Do hope you enjoy this, please let me know.