Recipe can be found here:
http://www.ecurry.com/blog/curries/gravies/dahi-methi-murgh-chicken-curry-in-fenugreek-and-yogurt-sauce
I made subtle alterations to the recipe, i.e. I tempered about a tsp of fennugreek seeds along with the other spices being tempered, and rather than use corn starch to thicken and stabilize the yogurt, I sprinkled a little xanthan gum powder into it, which of course renders out a glossy, picture perfect sauce.
The thing I found appealing about this recipe was the absence of turmeric and tomatoes. I felt like I was in a rut, making too much yellow and red based Indian dishes, and of course too many south Indian dishes, which after a while, taste all the same to me, tempering pretty much the same spices and dals over and over again.
http://foodwishes.blogspot.com/2008/06/you-dont-have-to-be-cheese-whiz-to-make.html
Then I used the whey from making that pitifully small amount of cheese (mind you, it was half the recipe, I just wanted to fart around and see if it would work--and it did), and made a spongey foccaccia type bread, which this recipe was the inspiration (though I did not follow it... I eyeballed amounts, which amounts to baking blasphemy: http://makeyourturdshere.blogspot.com/2009/06/another-rainy-day-project-homemade.html
More pictures and details to come, such as:
My mayo-free slaw;
My pernil (yes, another one, this time I got a big assed bone-in pork shoulder);
Marscapone and parmesan crusted chicken tenderloins
My foccaccia which used up the leftover whey from the cheese experiment
Pistachio pesto pasta
A lasagne/angelhair Timpano hybrid thingy
Leeky bacon butterbean soup
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