Vijay and Skippy's Blog
Thursday, 14 July 2016
Of Life, Love and Other Things
I love you
my darling
with every ounce of effort
I can muster
with more joy
than
a thousand
smiling cats
with sweetness
greater
than a million
jars of honey
with this strange
deep rooted
passionate feeling
that
resonates
with my inner core of being
I love you
because you are
you
more
because you see me
as
me
our souls
are
in rythm
kiss me
with
passion that
would move
mountains
you
my angel
are the answer
to
all
my prayers
Tuesday, 15 October 2013
Saturday, 14 September 2013
Sunday, 7 July 2013
Sunday Lunch
Lamb korma
Recipe for Vijay's Special Lamb Korma
Ingredients:
500g lamb stewing meat, cut into large cubes
1/2 Cup blanched slivered almonds
Grind to a paste:
2 Cloves garlic
3 Whole cloves
1 tbsp Ginger, grated chopped
1 tbsp Coriander seed
1 tbsp Cumin seed
1 tsp Cardamom seed, without pods
1 tsp Crushed red pepper
1-1/2 tsp Salt
1/2 tsp Ground cinnamon
2 tbsp Cooking oil
3 tbsp grated coconut (unsweetened)
Other ingredients
2 Medium onions, thinly sliced & separated
1 leek, sliced thinly
1 cup thick coconut milk
1/2 tsp garam masala
a couple of coriander roots
water as required
Method
1. Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and dry roast with the almonds. Grind these into a fine powder.
2. Blend garlic cloves, ginger, salt, crushed peppers and ground cinnamon and 2 tsp oil with the dessicated coconut till a paste forms.
3. Heat 1 tbsp oil in a heavy-bottomed saucepan or Dutch oven.
4. Fry onions, coriander stalks and leek until brown.
5. Now add the blended spice mixture and stir 3 to 4 minutes more or until slightly browned.
6. Now add meat, potatoes and coconut milk to the saucepan, turn heat to and simmer (covered) for at least 3 hours or until meat is tender.
7. When almost done, stir in fresh coriander leaves and adjust seasoning to taste. The meat should be falling apart now.
Serve with aromatic basmati rice or roti. You can even have this dish with plain bread.
Recipe for Vijay's Special Lamb Korma
Ingredients:
500g lamb stewing meat, cut into large cubes
1/2 Cup blanched slivered almonds
Grind to a paste:
2 Cloves garlic
3 Whole cloves
1 tbsp Ginger, grated chopped
1 tbsp Coriander seed
1 tbsp Cumin seed
1 tsp Cardamom seed, without pods
1 tsp Crushed red pepper
1-1/2 tsp Salt
1/2 tsp Ground cinnamon
2 tbsp Cooking oil
3 tbsp grated coconut (unsweetened)
Other ingredients
2 Medium onions, thinly sliced & separated
1 leek, sliced thinly
1 cup thick coconut milk
1/2 tsp garam masala
a couple of coriander roots
water as required
Method
1. Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and dry roast with the almonds. Grind these into a fine powder.
2. Blend garlic cloves, ginger, salt, crushed peppers and ground cinnamon and 2 tsp oil with the dessicated coconut till a paste forms.
3. Heat 1 tbsp oil in a heavy-bottomed saucepan or Dutch oven.
4. Fry onions, coriander stalks and leek until brown.
5. Now add the blended spice mixture and stir 3 to 4 minutes more or until slightly browned.
6. Now add meat, potatoes and coconut milk to the saucepan, turn heat to and simmer (covered) for at least 3 hours or until meat is tender.
7. When almost done, stir in fresh coriander leaves and adjust seasoning to taste. The meat should be falling apart now.
Serve with aromatic basmati rice or roti. You can even have this dish with plain bread.
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