Body & Soul0 min ago
What is your favourite curry?
154 Answers
Tonight we are having a few people round so I'm doing Chicken tikka, and some onion bhajis to start, served with a lemony mint and yoghurt sauce, and salad garnish, then a lamb bhuna, a beef Madras, and a chicken and prawn dopiaza, dhal, bombay potatoes, pilau rice, naan breads, chutney/pickles and poppadums. Lassi/sherbet or Indian lager to drink. Tropical fruit salad and mango kulfi for pud.
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Tiamaria- I'm sorry too that my posts seem to attract nastiness - but then that's the way with some people and I think you have to pity them.
Well love, the first hint I would give you is, there are more than two temperatures on an oven/grill besides on full blast and off! No, joking apart, put something like a grill on full to pre-heat, but beofre you put your food under turn it down - unless you're going to stand and watch the food so it doesn't burn! Invest in a timer or see if your watch has an alarm and set it for half way through cooking times so you can turn things round/over and if things look like they're going to burn, turn the heat down a little. Practice makes perfect, when oven cooking meat, tin foil is a great help it will shield the food and can be taken off the last 15 mins or so, so things can brown. If in doubt, best off to cook at a lower temperature for a little longer - and if things dry out there's always sauce! Be proud of what you serve, and if it is a little burnt around the edges bluff it out and say it's 'cajun blackened'!!
Well love, the first hint I would give you is, there are more than two temperatures on an oven/grill besides on full blast and off! No, joking apart, put something like a grill on full to pre-heat, but beofre you put your food under turn it down - unless you're going to stand and watch the food so it doesn't burn! Invest in a timer or see if your watch has an alarm and set it for half way through cooking times so you can turn things round/over and if things look like they're going to burn, turn the heat down a little. Practice makes perfect, when oven cooking meat, tin foil is a great help it will shield the food and can be taken off the last 15 mins or so, so things can brown. If in doubt, best off to cook at a lower temperature for a little longer - and if things dry out there's always sauce! Be proud of what you serve, and if it is a little burnt around the edges bluff it out and say it's 'cajun blackened'!!
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Hi doc - sorry, meant to answer you last night and got called away - yes I still have a bottle of Woods, Capt. Morgan and now we have Sugar Grove planters rum - all with your name on it!!
Tonight hubby and I are having some grilled chicken that's marinating as I type this in garlic, olive oil and fresh herbs and lemon zest/juice, some new potatoes and salad - I might make some mayo - I have loads of eggs!
I still have some fruit salad left from last night - only two people had pud the others were too stuffed with curry!
Tonight hubby and I are having some grilled chicken that's marinating as I type this in garlic, olive oil and fresh herbs and lemon zest/juice, some new potatoes and salad - I might make some mayo - I have loads of eggs!
I still have some fruit salad left from last night - only two people had pud the others were too stuffed with curry!
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I had a very bad road accident, and was in hospital for 10 months, then back and forward for operations for another two years - I shattered my pelvis amongst other things - I'm lucky to be alive. The doctors didn't think I'd walk again, but I was determined. I've been very lucky that I've cooked all over the world, met some wonderful people and also taught cooking to people who have learning difficulties, the elderly (those that had lost a wife mostly) students and young children. Now I'm a lady of leisure, and enjoy cooking for friends, and my hubby's business clients! xx
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I love cooking, practically learnt all I know at my grandmother's and mother's elbow, went to uni, then was offered a job taking photographs of food for cookery books,then decided that I could better than the food i was taking pictures of, so I got some catering and business running qualifications and hubby took/paid for me to go on a cooks tour of Europe, then a couple of years later, North America, Australia, Japan, Hong Kong, to name but a few - wonderful times - We're planning on doing the same again in 2014 when he retires - can't wait!! xx
