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Messages - StoneCut

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This is a restaurant-quality recipe for a turkish lentil soup. There are likely as many variations of this soup as there are turks. You can tell you're in an authentic place if you see turks sitting there eating this soup. Can be used as a starter or main course. Consistency should be a lot like a cream of tomato soup.

Stage 1:
375g red lentils
2 onions, chopped
1 large potato, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
1 tsp vegetable stock powder (or use 2 liters of vegetable stock instead of this and the water)
1 tsp black pepper, crushed
1 1/2 tsp salt
2 liters water

Stage 2:
1 Tbsp fresh mint, finelymchopped (or 1 heaped tsp dried mint, perfectly fine)
1/2 Tbsp fresh basil, finelymchopped
1/2 Tbsp fresh parsley, finelymchopped
2 1/2 Tbsp butter
1/2 Tbsp sweet paprika powder
1/2 Tbsp hot paprika powder ('Pul Biber')
1 1/2 Tbsp tomato paste (double concentrated)

Stage 3:
1 tsp cumim powder
2-3 tsp lemon or lime juice

Garnish (per plate/deep dish):
1 pinch of cumin
1 pinch of crushed chilli flakes
2 basil leaves

Stage 1:
Wash the lentils well using cold water. Peel and chop the potato, carrot, onions amd garlic.

Bring the water to a boil in a large pot and add the potato, carrot, onions, lentils and powdered vegetable stock (you can replace the water and powdered vegetable stock with 'proper' vegetable stock if you want, but the powdered stuff is fine). Once everything has come a boil again, reduce the heat to medium-low and simmer with a lid on for 30 minutes. Stir often to avoid the lentils catching on the bottom of the pot.

Stage 2:
After 30 minutes, melt the butter in a frying pan and add the tomato paste, paprika powders as well as the basil and parsley. Keep stirring and fry it all for about 2-3 minutes to cook the rawness out of the tomato paste. Don't let it burn. Once done, add everything to the pot and continue to cook for another 5-10 minutes. Then use an immersion/stick blender to blend the soup well.

Stage 3:
Add the cumin powder and lemon or lime juice and stir well.

Serve and Garnish
Finally, ladle soup into deep dishes and garnish with a pinch of cumin, a pinch of crushed chilli flakes and 2 leaves of basil. You can also add some more lemon or lime juice if you like.

Serve with flatbread or toast.

Please try it and let me know if you think it's as good or better as BIR dhal :)

Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: October 25, 2013, 11:50 PM »
Well, my G3ferrari is heavily modified now. I replaced the top heating element (originally 600W) with a 1500W one. The pizza bakes in about 90 seconds now (as Neapolitan should). Only problem is: Now the damn thing gets so hot (600°C+) that I need to buy special cables and put insulation in it so I don't melt any more of the plastic on it ;)

The original oven does work pretty well, too, though. Much better than any domestic hob. Just not "perfect", though. This is close to it.

You can find lots of "Pizzamakers" on ebay classifieds over here in Germany. Just make sure it's a really old model and it has top/bottom heat and a refractory stone - the manufacturer is not so important but the original G3ferrari "Napoli" models are built better. I'm getting my third (!) oven sometime next week. The wife hates me for that, haha.

Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: October 21, 2013, 07:28 PM »
Here's my latest attempt at creating Neapolitan style Pizza:

Actually, CBM came out with a Volume 2, which you might not be aware about. Very good!

Does the mustard oil need heating to smoking point before use as most Indian blogs suggest to do?

Rice (Plain, Pilau, Special, etc) / Re: Reheating frozen pilau
« on: October 21, 2013, 10:00 AM »
Just get some liquid nitrogen  8)

I really must try this, thanks Bigboaby and Mr. Singh!

Lets Talk Curry / Re: Chef Sam's Live Interview
« on: October 08, 2013, 09:24 AM »
Thanks Mick!

Lets Talk Curry / Re: Chef Sam's Live Interview
« on: October 07, 2013, 11:06 PM »
Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!

Lets Talk Curry / Re: Chef Sam's Live Interview
« on: October 06, 2013, 08:23 PM »
I'm very interested Mick, please share!

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