What did you cook or eat today (January 2022)?

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Potato and Paneer Pakoras. Was going to make this a challenge entry....but if you watch the video you'll see I kind of lost track of of how much besan I added. Hahaha....which is kind of important for a recipe challenge.

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View: https://youtu.be/Cntfeetg2aM
 
Morning Glory said:
What does the yoghurt sauce consist of?
Click to expand...
It wasn´t so much a recipe as much as a last-minute invention. I parboiled the carrots so they were barely done. Strained the carrots and reserved some of the cooking water.Then I melted some butter and fried some garlic and ginger, to which I added fennel seeds, a bit of cumin and kalonji, plus a chopped green chile. Added some of the cooking water to make a sauce, then stirred in the yoghurt. That meant I could finish the dish minutes before serving.
 
karadekoolaid said:
It wasn´t so much a recipe as much as a last-minute invention. I parboiled the carrots so they were barely done. Strained the carrots and reserved some of the cooking water.Then I melted some butter and fried some garlic and ginger, to which I added fennel seeds, a bit of cumin and kalonji, plus a chopped green chile. Added some of the cooking water to make a sauce, then stirred in the yoghurt. That meant I could finish the dish minutes before serving.
Click to expand...
Sounds good to me.
 
These are Turkish-style meatballs, flavored with some of the usual warm spices, from a recipe by an Lebanese woman who was born in Egypt.

Making the sauce:
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Shaping the meatballs (they're meant to be oblong):
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Ready for the oven:
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Plated and served over Lebanese-style rice:
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Last night was chicken tikka masala from the freezer, a garlic cucumber raita, a STUNNING chutney I made in 2013, kachumber, basmati & papadums. Also a quick spinach & Warrigal greens curry.

Did any of you ever read the Cottage Smallholder Blog? They were big proponents of stashing so of each batch of chutney away. I opened a bottle green tomato chutney last night & I’m certainly a convert to the idea.

Tonight I’m making a parmigiana with tromboncino. Photos & details to follow.
 
I made some bite-size nachos from leftover Texas red chili. I was going to take a picture, but they were a bit on the ugly side. But, they did taste good. Just tortilla chips, each with a piece of chili meat and some cheese on top, broiled (grilled) and topped with some salsa roja.

CD
 
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