Here's What I Had For Dinner - Part III - Don't quote pics!

McMurphy wrote: »

Haven't posted here in a while namely because hadn't been cooking anything I hadn't posted before, but coming into the better weather I made a bit of a spring/early summer dinner today.

Buttermilk sirraccha chicken thigh fillets, baked potato, bean salad and a lovely chopped salad made from gem lettuce, cucumber, scallion tomato, corn and coriander. .. It hit the spot!

Looks amazing!
Please post more, you're making me hungry

conor_ie wrote: »

Is there a recipe to be had please and thank you!?

There is, for all of it.

CHANA MASALA

Ingredients :

1 small red onion, chopped
generous tsp of garlic ginger puree, or 2 cloves of garlic and a 2cm piece of ginger, grated
1/2 stick of cinnamon
3 cardamom pods
1 black cardamom pod (can be tricky to get, but it gives a lovely smoky flavour)
3 cloves
1 tbsp of dried fenugreek leaves
1 tsp of cumin seeds
1 tsp of ground coriander
1/2 tsp of turmeric
1 tsp of garam masala
chili to taste, i used ca 1 tsp

2/3 tin of tomatoes (the other 1/3 went into the matter paneer)
1 tin of chickpeas

For the paste, fry the onion in some oil along with the whole spices. Once the onions go soft, add the ginger and garlic. Then add in the ground spices. Add the tomatoes and keep frying and stirring. After a few minutes, you should be able to see the oil separating from the paste. Add in the chickpeas and a bit of water until the consistency it to your liking. Season with a bit of salt.

MATTER PANEER

Ingredients :

1 small red onion, chopped
generous tsp of garlic ginger puree, or 2 cloves of garlic and a 2cm piece of ginger, grated
1 tsp of mustard seeds
1 tsp of ground coriander
1/2 tsp of turmeric
1/2 tsp of chili
1 tsp of garam masala

ca 200g of paneer
frozen peas (no idea how many, I didn't weigh how much I put in - as much as you like, really!)
1/3 tin of tomatoes
150ml of cream

Cube the paneer, and fry it a little in a dry pan, just to colour it a bit.
Fry the onion, garlic and ginger with the mustard seeds until the onion is soft. Add the ground spices, then add the tinned tomatoes. Let it simmer until the oil splits, then add the cream. Add in the cubed paneer and the frozen peas and keep simmering until the peas are done.

NAAN

Ingredients :

1 cup of flour (I used chapati flour, but any plain flour will work, too)
2 - 3 tbsp of plain yoghurt
1 tsp of salt
1 tsp of baking powder

For the topping :
2 cloves of garlic, chopped very finely
some fresh coriander, chopped

Heat your oven as high as it will go. I usually place a cast iron pan inside to heat up and bake the naans in there.

Mix the flour with the salt and baking powder. Add the yoghurt a tbsp at the time, mixing it in until you have a smooth dough that's just a little sticky. Knead it for a few minutes, then cover with a bit of oil and let it rest under a tea towel for ca 30 minutes.
Separate the dough into 6 pieces (fewer, if you like large naans) and roll them out to ca 2mm thickness. Sprinkle with a little water, then spread some of the chopped garlic and coriander on.

Take the pan out of the oven and place the first naan in. Return to the oven for ca 2 minutes. It should bubble up and get a little brown.
Take the pan out, take the naan with a spatula or kitchen tongs and place it in a bowl. Spread a bit of ghee or butter on it to keep it soft, then cover the bowl with a plate. Repeat with all the naans you've rolled out.