Cafe Spice Namaste Lamb Dhansak This is the traditional dhansak recipe you can find on the greedy gourmet website https://www.greedygourmet.com/recipes-for-diets/gluten-free/dhaan-saak/ I have compared it to that in Cyrus Todiwala’s Cafe Spice Namaste cookbook, first published in 1988 from where the online recipe originated, and I have corrected the text to rectify any errors and omissions on the website. There is a lot of work to this dish, maybe not for the faint hearted, but if you want to prepare something with the Wow factor for friends and family you could spread the preparation of the v ..read more

This is my take on a Lamb Bhuna, initially inspired by an Anjum Anand recipe, with some amendments to the ingredients and a couple more steps to the cooking process in line with other Bhuna recipes I have cooked over the years.  If you prefer a milder curry remove or reduce the chillies from the initial paste. I tend to drastically reduce the sauce at the end until it is very thick, but if you prefer more sauce do not reduce as much.   Lamb Bhuna by Tempest63   Ingredients 2 large tomatoes, quartered 30g ginger, peeled, roughly chopped 8 large garlic cloves, peeled, roughly chop ..read more

My upbringing was poor and our food was equally poor and bland (Lithuanian).  After we married (1971) we went to my MIL's for Sunday dinner most weeks.   She made Chicken Paprikash often; I'd never heard of it but it became my favorite meal.  I finally asked her for the recipe and she handed me a can of gravy!   I made it several times as it was easy and cheap (I was at best a novice home cook).  Over time I moved on to more ambitious recipes (my FIL gifted me a Gourmet Magazine subscription every Christmas, and later Bon Appetit).   Today I saw a recipe ..read more

I had a chicken curry for breakfast several days in a row at the original Killiney's Kopitiam - it was one of the tastiest things I had on that trip, which is saying something.  When I got home, I tried to recreate it many times but could never get it right.  But I think I did it last time.... even if it's not an exact recreation (I haven't had the real thing in 2 or 3 years), it was really tasty.   While I've never written a recipe in RecipeGullet before, I have written recipes down for myself - mostly notes of quantities of ingredients....  this one is difficult for me be ..read more

扬州炒饭 (yáng zhōu chǎo fàn) Yangzhou Fried Rice.   Yangzhou is a city sitting on the north side of the Yangtse (note 1)  river in eastern China’s Jiangsu Province. The city is known for its refined cuisine and especially for its fried rice, widely considered to be one of the best.   The internet is full of recipes, most of them wide of the mark, as are those on YouTube etc. This is an authentic recipe from Yangzhou.   Ingredients:   300 grams of cooked white medium grain rice, refrigerated overnight. Red chilli pepper to taste Green chilli pepper to taste 30 grams finely ..read more

Apple Cheddar Muffins 12 muffins   3 cups all purpose flour 2/3 cup sugar 4 tsp. baking powder 1 tsp salt 1 tsp. cinnamon 1.5 cups shredded sharp cheddar ( I usually grate about a cup and cut the rest into ¼” dice) 2 eggs ½ cup melted butter (can substitute ¼ cup apple sauce & ¼ cup butter) 1 cup apple juice 2 cups finely diced apple   Combine first 5 ingredients in a large bowl. Mix in cheese. Beat eggs with apple juice, stir in butter and apple. Add all at once to flour mixture, stirring just until moistened. Divide batter (it will be thick) among 12 large, greased muffin cups ..read more

Stem Ginger in Syrup   I'm a sucker for fresh ginger. Whenever I see it in the store I just have to buy a pound or so. Whatever I don't use immediately I save by making stem ginger. It is great to have on hand for baking. I much prefer it to crystallize ginger. The syrup is an added bonus. It is good in all types of beverages. It makes a great ginger tea and is delicious stirred into a glass of carbonated water. I even use it as part of the liquid in recipes to give an added ginger kick.   12 oz young ginger (if you can find it)* 4 cups water 1 cup sugar   Peel the ginger and cu ..read more

My YouTube feed has become saturated with videos of Indonesian people making popular Indonesian food.  Go figure.  One of the dishes that has popped up several times is this one - a grilled chicken dish that seems to be common on the island of Lombok, right next to Bali.  At this time, I've never been to Lombok, nor have I had this dish anywhere in Indonesia but it just looked so good I couldn't resist watching a bunch of the videos and then coming up with this recipe which is like an amalgamation of them.  Most of the time, it's for grilling a whole, spatch-cocked chicken ..read more

Mock Sourdough Bread This bread has an great  sourdough taste, but you don't need to bother with a complicated, time-consuming starter.  3/4 cup water 2 tablespoons white vinegar 1/2 cup sour cream 1 tablespoon sugar 1 1/2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select dough bread setting on machine, and press start. After 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed ..read more

Hi, I'm looking for a recipe for a chilli paste that I can freeze and that uses fresh chillies.  It would have to be vegan aswell.  ..read more