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« on: December 09, 2011, 09:54:30 am »
Hi all,
Well where to begin. I just wrote a big long explanation of me and went to another page to copy a recipe I'd typed out for a friend and when I came back my message was lost. :-(
Long story short.
Have wanted a TMX for over 12 mths. My beste has one and loves it. She's a real 'sweets' baker and hubby doesn't see me as the same type of cook as her and couldn't see the value.
Anyway, 12 mths down the track, and although he still wasn't convinced I needed anything at all (cause there's nothing you can do in them you can't already do in the kitchen in his eyes), wrapped up under the tree is a TC with a spare bowl.
I'm excited by the prospect of another set of hands in the kitchen... I want to make my stock and butter and all the mother things I did with multiple appliances in the one! (without having to pull the others in and out of the cupboard all the time).
I'm from Adelaide, have DS9 DD7 and DS 21mths. I work from home and can't wait for Xmas. Am thrilled you are so accepting, and look forward to some guidance in general.
Here's a recipe I made this week by hand, even the garam masala I had to make up as I realized I was out... Should easily to convert to a thermie of either sort. I forgot how much I loved it, and so did hubby. Left the chilli out till the end for the kids.can't wait to make it more often now. (haven't made it in toooooo long)
Thanks one and all
X
Quick question, some people have questioned me on how manyi could feed, will it (either, this was before ) do my family of 5 for awhile? Like rice and a curry for example?
Chicken in a cashew nut sauce.
2 onions
2tbsp tomato purée
1/2 cup cashews
1 1/2 tsp Garam masala
1 clove of garlic crushed
1 tsp chili powder ( I left this out till after I served the kids) but I love it with a kick.
1 tbsp lemon juice ( I add just over as I love the flavour of the nut/ sour combo, and it's more unique to many Indian curries I find. Very moorish)
1/4 tsp ground turmeric
1 tsp salt
1 tbsp natural yoghurt
2 tbsp corn oil ( I used sunflower, sure it wouldnt matter)
1 tbsp chopped fresh coriander
1 tbsp sultanas ( I leave these out as I am not a fan of sultanas in curries... Funny I know)
450gm boneless chicken breast cut to pieces
175 gm button mushrooms (I put less as kids aren't a HUGE fan of mushys)
1 1/4 cups water
Another tbsp fresh coriander for garnish
Ok now recipe is simple, just a few ingredients.not sure if I said before but I was actually out of Garam masala so even had to find a recipe for and make that up to get my 1 1/2 tsp lol
1.Cut onions to qtr and place in food processor or blender, process for 1 min (just minced basically so won't take long in thermie.
2.add tomato purée,cashews,Garam masala, garlic, chili, lemon juice,turmeric,salt and yoghurt, and process further 1 1/2 -2 mins
3. Heat oil in saucepan and pour in the spice mixture. Fry for 2 mins over med to low heat.add the coriander, sultanas and chicken, and stir fry mixture for 1 min.
4. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 mins. Check chicken in cooked and sauce is thick enough, and cook longer if necessary.
5. To serve ladle into a serving dish and garnish with more coriander.
ENJOY. I hope you love it. I forgot how much I did, till I made it again. :-) The sauce is the best bit, so it's great with the rice (one of the things I like in general about Indian curries) on its own. I added some green vege to the plates.