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[Chris]

Originally Posted by DJ Jo-D

ace cheers, sounds along the lines of what I was aiming for altho htought onionsin butter might be good...but you stipulated lots of oil...any reason for this or just your method?

mmmmmmmmm

Can't remember the exact reason, but I seem to remember the original recipe I got it from said to use enough oil/lard/dripping to fry the onions then coat the tatties once you add them and give them a stir.

Don't imagine it makes a lot of difference as once you've added the stock the whole lot's going to stew, not fry. Guess it added more flavour into the spuds if you were using more traditional sources of lubricant.

I basically cobbled together the recipe from some traditional sources online, a couple of more modern cheffy versions I found in some books I had and my own instincts as to how I like my stovies.

[DJ Jo-D]

Originally Posted by Chris

Can't remember the exact reason, but I seem to remember the original recipe I got it from said to use enough oil/lard/dripping to fry the onions then coat the tatties once you add them and give them a stir.

Don't imagine it makes a lot of difference as once you've added the stock the whole lot's going to stew, not fry. Guess it added more flavour into the spuds if you were using more traditional sources of lubricant.

I basically cobbled together the recipe from some traditional sources online, a couple of more modern cheffy versions I found in some books I had and my own instincts as to how I like my stovies.

Noice cheers, adaptation is they way forward!!!

Will let you know how I get on!!

[ca_gere]

I love a good plate of stovies. I always thought there would be some odd ingredient in there like suet or something else you never bother buying. Giving that recipe a go for sure.

[DJ Jo-D]

Mmmmm I didnt follow your measurements, just chucked in wot I had and thickened a little with extra gravyness, but it was well fine with my plate of beetroot

I'll give you a hint about my soup:


Spinach, Parsnip and Pasta feature in the mix.

[Lester Burnham]

Sounds ace. Mine is more like a mega-broth, with loads of pulses thrown in (hence the fartyness).

Yay!

I'm not too big on pulses. I mostly stick to root veg. YE KNOW TOO MUCH

[Tam o' Shantie]

Some recipes from an Indian ship that my mate does some support/co-ordination for:

Originally Posted by Captain S Prabhakaran

Good day,

Thank you very much for you all to visit for lunch. It was my pleasure to have you all.

Following are the recipes’ :

1. Fish Burjee :

Take the required quantity of fresh fish you require and boil it in water with little ginger. After the fish is cooked properly, remove the bones and shredder and keep it separately.

Take the following items and keep it ready for frying :

1. Mustard - 1 spoon
2. Urid Dhall - 1 spoon
3. Channa Dhall - 1 spoon
4. Curry leaves - 1 spoon
5. Small ginger pieces (finely grated) - 2 Spoon
6. Green Chilly ( finely sliced ) - 3 Spoon
7. Onion ( finely sliced ) - 2 medium sized.

Add 10 spoons of cooking oil in a pan and heat it for some time, drop items no. 1 to 4 of above list allow it become golden brown, later add item no. 5 and 6 of the above list, later add item no. 7 and allow it to become golden brown and add some salt for your taste.

Once you find all in golden brown, add the shredder fish into it and stir it properly.

Take one tomato and splice it finely and add to the cooking fish and spread some coriander leaves and it is ready to serve.

2. Coconut Rice :

Cook the required rice ( preferably Basmati )and keep it separately.

Take the following items and keep it ready for frying :

1. Mustard - 1 spoon
2. Urid Dhall - 1 spoon
3. Channa Dhall - 1 spoon
4. Curry leaves - 1 spoon
5. Cashew nuts - 50 Grams
6. Small ginger pieces (finely grated) - 2 Spoon
7. Green Chilly ( finely sliced ) - 3 Spoon
8. Desiccated coconut - 150 grams

Add 10 spoons of cooking oil in a pan and heat it for some time, drop items no. 1 to 5 of above list allow it become golden brown, later add item no. 6 and 7 of the above list, later add item no. 7 and DONOT allow it to become golden brown and add some salt for your taste.

Now mix the cooked rice to your requirement and it is ready to serve.

3. Tomato Rice :

Cook the required rice ( preferably Basmati )and keep it separately.

Take the following items and keep it ready for frying :

1. Mustard - 1 spoon
2. Urid Dhall - 1 spoon
3. Channa Dhall - 1 spoon
4. Curry leaves - 1 spoon
5. Small ginger pieces (finely grated) - 2 Spoon
6. Green Chilly ( finely sliced ) - 3 Spoon
7. Tomato puree - 2 spoon
8. Onion ( finely sliced ) - 2 medium sized.
9. Peeled tomatoes - 2 Nos.
10. Chilly powder - 1 Tea Spoon

Add 10 spoons of cooking oil in a pan and heat it for some time, drop items no. 1 to 4 of above list allow it become golden brown, later add item no. 5 to 7 of the above list, later add item no. 8 and allow it to become golden brown and add item no. 9 and 10 and cook it properly and add some salt for your taste.

Now mix the cooked rice to your requirement and it is ready to serve.

4. Lime Rice :

Cook the required rice ( preferably Basmati )and keep it separately.

Take the following items and keep it ready for frying :

1. Mustard - 1 spoon
2. Urid Dhall - 1 spoon
3. Channa Dhall - 1 spoon
4. Curry leaves - 1 spoon
5. Roasted Ground nuts - 5 Spoons
6. Cashew Nuts - 50 Grams
7. Small ginger pieces (finely grated) - 2 Spoon
8. Green Chilly ( finely sliced ) - 3 Spoon
9. Turmeric powder - 1 Tea spoon
10. Fresh Lime juice - 15 spoons

Add 10 spoons of cooking oil in a pan and heat it for some time, drop items no. 1 to 6 of above list allow it become golden brown, later add item no. 7 and 8 of the above list, later add item no. 9 and heat it properly and now mix item no. 10 and boil it properly and salt for your taste.

Now mix the cooked rice to your requirement and it is ready to serve.

5. Avial :

Chop the following item vegetables :

1. Aborigine - 3 nos.
2. Potato - 3 Nos
3. Carrot - 3 Nos
4. French Beans - 100 grams

Boil all the above vegetables and half cook it.

Take desiccated coconut, Jeera and 6 Nos Green chillies and grind it to paste.

Add the above grinded paste to the boiling vegetable. Allow it boil and make sure the coconut, jeera and the green chilli is cooked properly.

Once cooked properly, cool it to the room temperature.

Once properly cooled, Mix about ½ pint of Fresh Yogurt (Curd) to the cooled vegetable.

Take the frying pan, heat about 75 grams of coconut oil and fry some mustard seed, urid dhall and curry leaves and drop it the vegetables.

Add salt for your taste and is ready to serve.

I wish and hope the above recipes’ really works out correctly. All my best wishes. Enjoy your meal.

Thanks and With Kind Regards
Capt S Prabhakaran

[DJ Jo-D]

mmmm channa love chick peas!!

My mum has a great recipe for channa n potato curry and chicken curry all served with Roti, a family dish we all get excited about when she cooks it. I normally know when we're getting it when I go up home and there's a 'surprise' for dinner....it has to be it...served with hot pepper sauce!!

stovies for lunch yummo!!

[Original Spies]

I'm having a bash at making some home made ketchup this weekend. It'll hopefully be a bit more like the middle ground between a ketchup and a relish. Not too smooth, not too chunky. I've got a decent recipe as a backbone, but I'm gonna try and toy with it. I've got the idea stuck in my head of putting a bit of apple into the mix, so I'm gonna run with that and see how it goes.

Going to drop out the brown and caster sugar from the recipe and replace with sweeteners, as the whole reason for wanting to make a home made ketchup is that the regular stuff is crammed with sugar and all kinds of garbage.