We also tried naan for the first time, which I think turned out as well as it could have without a tandoor. We'll definitely be making that again, and Luke's already looking forward to trying peshwari naan.
The real hit for the night, though, were the monastery lentils (a name that came, I just read, from a time when poor catholic monks would eat lentils as a substitute for fish on Fridays or during lent). The recipe is my mom's, and it's such a simple recipe with no really exotic spices or anything, so I'm always surprised at how good it is. The recipe:
1/4 C oil
2 C onions, chopped
2 carrots, choped
1/2 t thyme
1/2 t marjoram
3 C chicken or vegetable stock
1 C lentils
1 lb tomatoes, chopped
1. Fry the onions and carrots in the oil until limp.
2. Add the thyme, marjoram, chicken stock and lentils and bring to a boil. Turn down to a high simmer and cook until lentils are the desired consistency (about 15-20 min).
3. Add tomatoes, heat through, and serve.
Makes tons- we'll be (happily) eating this for days.
How was your saag aloo different from others? Sweeter? Thinner?
ReplyDeleteP.S. We should go get Indian food soon.
One of the spices wasn't right- I don't know if it was the garam masala or the turmeric, but it was off- a little to spice-y (as opposed to spicy). Also, I saw some recipes that used a little cream, and I decided against it. Now I think it might be good.
ReplyDeleteJenny and I have been experimenting with how to do Naan. The easiest thing we've found (while totally not authentic) is getting some frozen Rhodes Rolls dough, then cooking them on our pizza stone for about 10 min or so. We have to combine 2 rolls together to make it the right size and thickness, but it works. It couldn't be easier, and they are pretty tasty.
ReplyDeletemom has a good recipe, too. It's easy (not as easy Rhodes Rolls, though), and turned out pretty authentic.
ReplyDelete