This fish in a spiced chickpea flour batter and it fried up really nice and crisp but light and airy. It was just Tilapia and still really tasty. Perhaps my best deep frying effort to date. I still hate all that boiling oil though. (Here is a gluten-free variation of the Julie Sahni recipe)
The dal was leftover that I made before and I had in my freezer.
The rice is an easy Judith Jones recipe for leftover rice. Sauté it with some onion, mushrooms, hot green chili, cumin, and coriander. Are mushrooms a common ingredient in Indian cooking?
Okay, the Lamb Rogan Josh recipe was from 499 Simply Delicious Recipes not from Julie Sahni.
And I don’t really understand “lentil broth” but the Mysore Rasam (Mysore Spicy Lentil Broth) was reasonably tasty. I do have the actual lentil puree in my freezer to be used later so at least nothing was wasted.
I made cheese, Paneer, for first time. I don’t think I did a good job of pressing it because it was an odd shape and crumbled a bit when I cut it, but it wasn’t a disaster and it was relatively easy.
Which then went into the Shahi Sabz Korma (Royal Braised Vegetables in Cardamom Nut Sauce) with some carrots, turnips, potatoes and ground almonds. And yes that then went into Shahi Sabz Biriyani (Royal Vegetable and Rice Casserole).
That cured the cooking bug. The next few days were leftovers, fine dining, and takeout!
plain yogurt, cream, sugar, rose-water, ice
totally…too perfect. If only it didn’t require a blender.