Comparatively simple, and as proclaimed, could be one of the best curry recipes, up there with the smoky dal. The little bean considered it the best, for sure.
The tomato rassam was not as good as hoped. Pepper rassam is a personal favorite, but the pungency and spice turn off most others; it was hoped this would be similar to those shared in restaurants, which were not disliked. They likely tone down the tamarind further and probably add more sugar. With a little, ahem, tamarind chutney it went down reasonably well, though the tempering was largely lost outside of a few random chompings on a cumin seed. The concept of a lemon sized piece of tamarind also may be lost on me, as this is far darker than the drink in pictures at the source.
Yet another from Vegrecipe— A nice, sort of short-cut masala from Eats Well With Others. Rather, would be an easy recipe if not for, as noted in her post, the hazardous frying of the cheese. Since following directions, or, even reading them is not a forte — awareness of the issue was wan, and curses were made during the attempts to flip the cheese, as explosions of hot oil shot from the pan at light speed.
Fried cheese may be delicious, but is should be done only on a very thin glazing of oil. The stove-top was left coated in a sheen of oil, as were the cabinets above, a hemi-circular radius of about 4 feet of floor and two dogs. The bandages were removed from both arms yesterday… This is why reading is important.
Fortunately, the rest of the recipe is straightforward, and the dish — delish. Rich and creamy — and delightfully cheesy.
This poor little stew has unfairly been relegated as an afterthought, first, sitting idly in the fridge many days, then resting entitled but with only a link in the pending pile… Constraining consumption might be a sign of curry fatigue by everyone else in the household — almost impossible to understand — but this is not just another tomato or onion based curry: This is a coconut and tamarind based curry! A wonderful and delicious, and completely different experience! It is also relatively simple by VRI standards — and not particularly time consuming.
The potential prior proposition also led to the latter, having expected a second run for more suitable documentation what didn’t happen and just became lunch: Provision pics in plastic-ware present pretty poorly. There was also, at that time, the issue of a catastrophic phone failure; the new one, exactly the same model, doesn’t seem to focus quite right…
Really nice flavors, especially from the tamarind.
This outstanding gem of a dish is another VRI chef-d’oeuvre and, as promised, not as overwhelming as envisaged. Delightfully creamy and rich, and just a little spicyness.
After vowing to steer clear of indian dishes for a while… Well, there we were at Patel Bros. with papdi in our hands. So it goes, but rather simply this time, reverting to a favored few, and fortunately, fairly easy dishes.
Methi malai, finally done right — how does the mud adhere to the fenugreek so firmly? Other than the forty rinses, a fairly straightforward preparation.
Likewise palak paneer, though, blender failure continues to be an issue: What sort of blender is unable to blend tomatoes? Or, onion? Spinach? Future purchase should be considered.
Lastly, the papdi chaat. The only fussiness with this is making fresh chutneys. No black salt, so not quite right — but quite alright!
A terribly tasty trio.