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Topics - Gaspodia

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Pictures of Your Curries / Gaspodia's cooking (various dishes)
« on: September 13, 2020, 01:26 AM »
I don't usually take many pictures of my cooking (too busy actually cooking!), but here are a few of those I have taken over the years:

Saag - if I had to choose only one curry to eat for the rest of my life, this one would be it!


Another family favourite - pakoras.  These were made with spinach, cauliflower and potato


Various curries I've made for my parents - potato with peas, chickpeas and kidney beans


Mixed veg curry, made with peas carrots and potatoes


Potato and chickpea curry


This one was a fairly mild chicken curry I think


Keema peas - my husband's favourite, which he likes to eat stuffed into a pitta



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'Regional Style Restaurant Recipes' / Homely Punjabi Tadka Sauce
« on: September 09, 2020, 10:03 AM »
This is my "homely" Punjabi tadka sauce recipe - it is definitely not a BIR curry sauce, but this is a base tadka that I've used many times at home.

Most of my curry cooking at the moment is for my parents' freezer, so all my recipes are centred on minimising water content and scaled to batch in convenient ratios for me.  If you do try any of them, I won't be at all offended if you don't abide by these two restrictions!  Feedback is always welcome :)

This recipe has been scaled to achieve zero waste on left over shorter life ingredients, which in this case is the tube of tomato puree and to minimise water content to be freezer efficient.  The recipe has been adapted from a family recipe handed down by my mother.  I have used frozen or store cupboard ingredients for this version, to illustrate that you can achieve a decent sauce without spending hours preparing the ingredients.


Ingredients
Approx. 10 wooden spoons ghee

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Just Joined? Introduce Yourself / Another "Hello" Post
« on: September 07, 2020, 05:42 PM »

Hello fellow curry fans :)

I stumbled on this site while researching something (can't remember what it was though!).  Despite my Punjabi heritage, I didn't bother learning to cook curries until quite late in life and it took me a while even then to extract a usable recipe from my mother, who never measures anything.

A lot of my curry cooking is done in bulk; I regularly bulk cook 20 litres or more of curries for my parents' freezer as they are both elderly and I'm always looking out for ways to do that more effectively so please feel free to share any tips!

When I learnt to cook, the method I was given by my mother was very prescriptive - I had to use that large pan, that particular brand of ghee, cook the very specific ingredients in a very specific order etc. These days I am quite comfortable having one curry one go in the slow cooker, another in the instant pot pressure cooker, yet another in the oven and three more on the stove top in a mixture of deep and shallow pans - they all seem to turn out all right in the end though!

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