Trying to be a bit less lockdown fat bastard but made paneer so now want to make chapati tonight with the whey.
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never made Indian bread. We have a tiny corner shop that sells breads that are delicious
Heheheh
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I asked my wife to guess what this was called. I must have sniggered or smirked because she gleaned that it was something filthy. “Pounder?” " No. " “Bell-end?” So. …from now on in our house it shall be known as the Chapati Bell-end.
Kids enjoyed these a lot.
We had
And
With a couple of chapati using left over dough.
I used left over whey in the dumpling dish, and also reduced the tomatoes down and used whey to thin out the paneer sauce. Paneer was amazing- made using vinegar again, but only pressing for 20 mins in the tofu press on the lightest setting. The ajwain sauce was excellent, would definitely make again. Chapati (also using whey) were fantastic, but I still can’t get the to puff up fully consistently. Very soft though.
The urad dal dumplings were a bit too heavily spiced for the pulao I used them in before but perfect in this.
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I think I’m going to try this one (AUTHENTIC in all CAPS!!! 
), and follow Harold McGee’s recommendations for braising thigh’s and cook in the oven at 80oC for a few hours (or however long it takes). Might brown the thighs quickly before adding them. Possibly add a splash of fish sauce for good luck 
It will use quite a lot of my precious curry leaves stocks…
Looks like an interesting site, actually.
not really a curry, but kedgeree has flavours of india
from this recipe modified by me…
I add 1tsp black mustard seed, half a tsp cumin seeds, 3 green cardamoms, and an Indian bayleaf when frying the onion. And I stir in a good handful of chopped coriander and a squeeze of lemon at the end.
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I read an interesting history of kedgeree not too long ago. This wasn’t it …but I did see that some (older?) kedgeree recipes still had lentils in them.
as I was cooking tonight, j was saying to Louise, I had a vague memory of having a kedgeree with about a handful of lentils in
I frequently make kedgeree for work lunches. I also make Kushari.
Next time I’ll bung ‘em together 
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I had forgotten about kushari- that was on my list of things to try
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Amazingly, despite a literal fuckton of spices the sauce tastes really nicely balanced.
Stuck to the recipe in the main, but added a tsp poppy seeds and a little bit of mace+nutmeg. Properly caramelized the shallots really slowly.
Wasn’t brave enough to braise at 80oC as Harold McGee recommends and also wasn’t sure how long that would take and I started late- went for 120 based on a coq au vin recipe. I also wasn’t sure how it would work since there was no added liquid and the tomatoes were reduced enough that oil was separating when I added the chicken. Checked after an hour and the thighs were around 80 internal temp so should have been braver. Took out of the oven, turned down to 80 and put back in to slow cook a bit longer. I checked that the meat internal temp hadn’t overshot before putting it back in. Will do 80 from the start next time. Maybe 10-20 mins at 120 to get a bit of extra caramelization on the sauce.
Sauce is pretty bold so think I’m going to do a really simple cauliflower fry and rice to go with it.
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Tasty sauce but I can’t cook meat anymore
What is that in the foreground in the second pic Simon?
Lamb methi on the left, chicken tikka shashlik on the right
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I made this wonderfully judgmental recipe last night
With this
I was going to make naan but the paneer recipe told me that it would be WRONG
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I never listen to that nonsense. ‘Authentic’ is someone’s arbitrary preference at some point inflicted on others!
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