Posts by: Reshma

Hi Guys,

I have to admint I got it wrong!!

When I first read Muuffin's post the first thing that came to my mind was chickpea flour, and I could not think past that. On the way home it came to me of course there are lentils that are know as gram, did a quick sanity check on my website.

Moong Dal is also known a green gram lentil.
Urad dal is also known as black gram lentil.

If you let me know the ingredients, I'll be able to tell you what you can use instead.

Terrydox,

You are right channa dal can be substitued with yellow spilt pea.

Mammachef,

it's good to be back, I've done a lot of traveling over the past few months and unfortunately it's back to work. Hope you're keeping well and not working to hard.

Reshma

Hi Muuffin,

I've heard of gram flour, which is chickpea flour. But not gram lentil.

What are the other ingredients in the curry?

Reshma

Hi Porridge,

To soak or not to soak, depends on the age of the lentils. I know it may sound strange but the older the lentils get the longer they take too cook. If lentils are more then 6 months old then, yes do soak them for at least 2 hours.

On your original point it will most definitely will be whole mustard seeds and they should be added right at the start and allowed to pop, before the onion, garlic, tomatoes etc.

hope this helps.

Reshma

Hi Rachel,

If you do use the stem of fresh coriander here's a tip for cleaning them and getting all the mud off.

chopped the stems into small pieces, place them in a lrage bowl and fill the bowl with cold water. Give the stems a quick stir and let them stand for 10 mins, after this you'll see that all the dirt and mud will have sunk to the bottom. Using a small sieve scoop up the stems without distrubing the bottom.

Reshma

Spice Boy,

I don't normally post a strong disagreement, but you are wrong when you say "most asians don't" want the inconvenience of buying fresh every time. Actually they do, dried curry leaves are seldom if never used by the majority of asian cooks.

There is a taste difference, as you would expect. If one is fresh and one is dried, it is ok to use dried curry leaves, me I would leave them out.

A good way of storing fresh curry leaves is to freeze them, they will last for about 6 months and still be full of flavour.

Personally I like the taste of curry leaves and will eat them, but hey each to their own.

Florrie,

The great thing about this type of Dhal recipe, is that you can use really any combination of lentils that you have. Why not try yellow and red lentils that are used in soups and stews, these are readily available in all the supermarkets.

As everybody has point out there are many on-line place, or an Asian store if you have one near by. A word advice, check the date on the packet as old lentils take lot longer to cook and need a lot more soaking time.

Reshma :-)

Hi Sonia/Peppercorn

I'm currently putting together a cookery tour of the country for later on this year, and yes all the dates, locations and info will be posted on my site.

Reshma :-)

Hi Peppercorn,

On the whole a firm flesh fish is best; it is ok to use different types, but you may need to add them to the pot at different times as some take longer to cook that others. To avoid this try and have all the fish pieces the same size and thickness.
Yes it is best to use raw prawns, as they will take on more flavour and not over cook.

If you like to try some of my recipes have a look on my site, also if you have any problems send me a mail via my site and I'll help where I can.

www.reshmamartin.com

Reshma

Hi Jaybee,

Send me a mail via my site, as the recipe has a fairly long method and I'll send it too you.

Rgds Reshma

Hi Siddy,

Try the site below, you'll find spring roll pastry under the forzen foods section. I like using spring roll pastry for samosas, becasue the samosas once fried turn out nice and crispy and not too oilly.

www.hoohing.com

If you have any problems making up the samosas, send me a mail via my site and I'll try and help.

www.reshmamartin.com

Reshma :-)

opps pressed the wrong button.

Second time success!!

Potato & Okra stir-fry.

1 Potato, peel and cut into thin 1" chips.
Okra cut into 1/4" pieces
2 cloves of garlic, finely sliced
1/2 tsp cumin
1/2 tsp corinader
1/4 tsp chilli powder
1/4 turmeric
1 tbls vegetable oil
salt to taste

1. heat the oil in a pan, next add the potatoes and cook on a high heat for 1 minute.
2. Next add all the other ingredients and stir-fry for 5 minutes until all the moisture has cooked off and the okra and potatoe have crispy edges.

If you have any problems or would like more recipes, you can contact me via my site.

www.reshmamartin.com

Reshma :-)

Hi Bondie,

Yes Okra is a vegetable and a lovely tasting one as well. There are several ways of cooking Okra, in the southern sates of America it's cut into 1/4" pieces coated in bread crumbs and deep fried. In Indian cuisine there are loads of recipes for Okra.

Below is a quick stir-fry curry.

When cut open the orka has a gluey residue, but don't been put off by this once cooked it completed disappears. Also if the cut okra come in contact with water it take long for the gluey residue to cook off, so heres how to clean then.
Take a damp tea towel and rub the surface of the orka vigorusly, do this to each one to clean. Take a piece of kitchen paper and dry all the okra. Now when you cut them there be very little residue.

Potato & Okra stir-fry.

1 Potato, peel and cut into thin 1" chips.
Okra cut into 1/4" pieces
2 cloves of garlic, finely sliced

Hi Beth,

There are 2 way to store coriander.

1. If you're going to keep it in the fridge then either wrap the bunch in newspaper or in a paper bag and then place in the fridge. This reduces condensation which causes the coriander to rot.

2. You can also freeze coriander, chop the unwashed bunch finely and place in a colander, wash under free running water several times. Leave to drain for a few minutes and them spread the coriander out on newspaper covered with kitchen paper. Spread it out evenly so that the excess water is absorbed, dry like this for 1 day, turn the leaves every once in a while. Then place in a freezer bag and freeze, it will last for about 3-4 months.

My mum used to grow coriander at our home in Wales when I was younger. She'd used the same seeds that she cooked with to grow fresh coriander. Strange how it seems easy for some people and hard for others to grow this simple herb. I think I’ll have a go this year, it's so easy and cheap here in London to buy coriander that I never think about growing it. Although I think I'll grow it in the garden rather than a pot, let's see how it goes.

Reshma :-)

Hi Porridge,

Personally I find ginger or garlic from a jar doesn’t quite taste the same as fresh. As Georgie said it’s very easy to freeze fresh ginger and garlic, I grate my ginger before freezing it and I peel the garlic cloves then freeze them whole.

Reshma

Hi Invader,

Soak the chickpeas in water overnight or up to 24 hours, the water should be warm to start with. Then wash the chickpeas in several changes of water and boil them in a pan until just soft. Keep topping up the pan with boiling water so that the peas are always covered, this will ensure that they all cook evenly. Drain cool and use.

If you like Indian food then I have a classic recipe on my website.
www.reshmamartin.com

Reshma

Hi Pam,

A quick tip is to boil the potatoes whole in thier skin, this keeps the potatoes from taking on to much water. Also once you've mashed the potatoes add 1/2 tsp of corn flour for every 2 medium potatoes, this will give the cakes a nice crispy texture.

I do use an egg when making meatballs, but I also chill them for at least an hour before cooking. Like snoozy I use a food processor if the mince is not very fine.

Reshma

Hi Leelee,

What type of food do you and your husband like to eat?

There are loads of recipes for one pot cooking, slow cooking, dishes that can be made in advance then frozen etc. Let me know if you'd like these types of recipes and I'll post some for you, also have a look at some of the good food bite recipes by show. The whole aim of the good food bites is to show quick simple recipe that taste fab.

Reshma :-)

Please!! no more, I'm cracking up.

Hi Porridge,

There 3 reasons for yoghurt in tikka dishes.

1. To help tenderise the meat
2. For a sharp flavour.
3. To keep the tikka pieces moist.

For Panner tikka, the first reason doesn't apply, and for the second you can use Lemon or Lime juice as a substitute.
For the 3rd reason heat the pan or griddle to a high heat, oil well and cook for 1 - 2 minutes each side. This helps the paneer from drying out.


Reshma

Hi Dorz

I have boiled the ring pull tin on several occaions now, without opening it and have not had any problems. One thing I always make sure of, is that the tin is awlays covered with water. Just keep topping up the pan with boiling water and you should fine.

Hope this helps.

Reshma

Hi fossils,

is it fresh or dried?

Reshma

Hi Judith,

you're are right in that it is a blend of spices, similar to Garam Masala. There are 2 different Kashmiri blends one mild and one hot. Let me know via my site what type of dish you daughter is cooking, and I'll send you the recipe to make you're own. Or maybe where you can buy it.

Reshma

Hi Doffery,

Alison St, in central Glasgow has a lot of Indian shops, you'll be able to buy it there.
My Hubby from Glasgow and when we're up visiting the in-laws that where I shop if cooking a curry.

Reshma

Hi Shot,

Both chickpea and rice flour is used extensively in Indian cooking. Both in savory and sweet recipes, you can make breads, snacks, pancakes and also they be the base ingredient for main meals as well. If you'd like some recipes to try, send me an e-mail via my site and let me know what kind of recipes you'd like.

www.reshmamartin.com

Reshma

Hi Anthony,

If you take a basic vanilla ice cream recipe, and replace the vanilla with cardamon you'll have your recipe.
Use 1/2 teaspoon of cardamon for every litre of ice-cream.

I also like to add chopped roasted almonds as well, they work well with cardamon.

Reshma