Words Of Encouragement

10 thoughts on “Words Of Encouragement”

1. Hot veggie curry and ice cold French beer has the same effect on me!

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   1. I’ve never had curry.

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      1. Never had a curry…don’t believe it! I shall dig out some of my basic recipes (don’t let me forget as I tend to forget, have done all my life) and attach them to a comment or such like…’never had a curry’! We shall have to remedy this as a matter of urgency!

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      2. I’d love that!

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      3. Right then I have made a note to myself to dig out the external hard drive within which are two easy (need to be easy if one has not cooked this sort of dish before) veggie dishes namely my take on both Sag Aloo and Aubergine (you may or may not call it Egg Plant) Bhaji…we live on curry in England by the way to the extent they have long since become our most popular dish!

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      4. I’d need easy. I’m so not a cook.

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      5. I stress these are not authentic, merely my own take on the two dishes…possibly a peek at some pics of both on Google may also help. Here they are (ice cold lager a fine accompaniment by the way!);
         AUBERGINE ‘BRINJAL BHAJI’ RECIPE

         INGREDIENTS
         2 medium sized aubergines.
         2 small red onions.
         Tomato puree – you’ll use about 1/3rd. of the tube.
         Root ginger – a worthwhile chunk.
         Olive oil – more than you’d think if you want it to taste authentic!
         A blend of spices or (so long as it is not a madras) a standard curry powder mix.
         Salt.

         COOKING
         Chop the onions and cube the root ginger.
         Oil in the pan and gently fry until onion softens.
         Chop the aubergines into chunks – no need to de-seed and add to the pan. Add more oil at the stage and turn the heat up a little. Keep cooking and add even more oil if you think it is needed until the aubergines are truly cooked (it doesn’t matter if they become a little overcooked for this dish).
         Albeit out of sequence in the making of, say, a regular curry where you would start with a simple onion based masala, now add the curry powder (not too much) and the salt (the salt is vital for this dish). Blend it all together with a wooden spoon adding the tomato puree, and, if it is too dry (which it won’t be if you’ve used enough oil) maybe just a little water.
         Turn the heat right down for a moment or two so the flavours kick in then turn off the heat and transfer the dish to a Pyrex or similar to cool down – this dish works brilliantly reheated! You may want to drain off any excess oil at this stage.
         Cover the dish with kitchen foil and heat it up when required with the foil still on. Alternatively serve it cold as a salad – either way it works really well.

         SAG ALOO
         INGREDIENTS
         6 medium sized waxy potatoes.
         2 medium sized onions.
         1 tin chopped tomatoes.
         2 cloves garlic.
         1 good chunk of root ginger.
         Either a bag of fresh spinach or a tin of spinach – it doesn’t really matter which.
         A good pinch of dried fenugreek leaves.
         A blend of spices or (so long as it is not a madras) a standard curry powder mix.
         Salt.

         COOKING

         Boil up the potatoes until as good as cooked through – set aside covered.
         Chop the onions; garlic and root ginger and cook in oil of your choice until done. Add the tomatoes, salt and curry powder thus making your masala.
         Then add the potatoes, gently mix around adding a little water if it is looking too dry (remember this is a ‘dry’ dish) and the spinach and dried fenugreek leaves.
         When the spinach is cooked it’s done!

         You can serve straight away – re-cook it if you fancy – or have cold as a salad (or with salad).

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      6. Thanks!!! I’m on a vacation right now, but will give it a try when I get home.

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2. Doughnuts and coffee? Two of my favorite things. I’d get up for that, even without the Baileys.

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3. the expression “the world’s your oyster” is quirky and would be enough to get me out of bed! apart from that, how about waffles & maple syrup? 🙂

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