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Messages - Lemongrass

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Recipe Book Recipe Reviews / Re: A Taste of Asia recipe book review
« on: June 10, 2011, 03:26:55 am »
Thank you very much for your replies. Meagan got in touch with me and suggested to send me a copy of the book, which I gratefully accepted. We're now trying to figure out how much shipping would be, etc... Considering that problem almost solved, I forgot to come back onto this thread  :-[
Frozzie, I also live in France, and I do agree there wouldn't be enough of an audience for the asian cookbook.
Is it "Petits plats pour grandes tablées" you're referring to ? Is it any good? We're only a partyu of two at home, and don't quite qualify for "grandes tablées" :)

Recipe Book Recipe Reviews / Re: A Taste of Asia recipe book review
« on: May 11, 2011, 02:17:46 pm »
Thank you very much for the review, JD.
Where did you all order the book from? I can't find it anywhere (apart from eBay Australia, and not shipping to Europe)
France / Germany / UK webistes don't even list it in the cookbook section...

Main Dishes / Re: Chicken Kashmiri
« on: April 16, 2011, 04:11:06 pm »
I used one small pot of greek yoghurt, which is about 150g

Chit Chat / Re: TMX & Sticky Rice Recipe
« on: April 16, 2011, 04:10:04 pm »
I tried sticky rice today.
I spread soaked glutinous rice in the Varoma basket without parchment paper or banana leaves (didn't even think of using a lining) and half-filled the TM bowl with boiling water from the kettle, added some salt and set it to speed 1, Varoma temperature, 15 minutes.
It was my first go at sticky rice and turned out pretty good.
I'll try to wrap it in a banana leaf next time, and steam it a little longer.

Tips and Tricks / Re: Gourmet Recipe Manager
« on: May 20, 2010, 01:03:17 pm »
I'm quite surprised you're all having problems with the program. It might be a Windows thing. It works perfectly well with Linux on my 2 computers as well as on my friend's. We even managed to share our databases !

Recipe Name: Carrot and cabbage sambhal
Book Name: Fast and Easy Indian Cooking
Tweaking details: Works well without the tamarind (didn't have any) and less oil
Review: Delicious. Serve with grilled chicken for a lovely no-carb dinner.
Score: 4

I typed it up here :

Vegetarian / Cabbage and Carrot Sambhal
« on: May 16, 2010, 10:46:49 pm »
Name of Recipe: Cabbage and Carrot Sambhal
Number of People: 4
350 g cabbage
200 g carrots
100 g mango
20 g olive oil

1 tsp ground cumin
½ tsp turmeric
1 tsp salt
¼-½ tsp chilli powder

1 tsp mustard seeds
¼ tsp cumin seeds
10 curry leaves

1 tbsp lemon juice (double if not using mango)
1 tbsp gram flour
2-3 fresh green chillies
1 tbsp tamarind paste (optional)

1. Chop cabbage, carrots and mango flesh 5s, speed 5. Set aside.
2. Heat the oil 2 minutes / T° Varoma / speed spoon.
Meanwhile measure the ground cumin, turmeric, salt and chilli powder and pour over the carrot mixture.
3. Add the seeds and curry leaves to the hot oil, avoiding the blades. Cook 5 minutes / 100° / speed 1.
4. Add carrot mixture, tamarind paste or lemon juice, gram flour and fresh green chillies. Cook 10 minutes / 100° / reverse blade / speed 1
Adjust seasoning with salt, chilli powder or lemon juice.

Source : Indian cookbook

Delicious !
Enjoy !

Tips and Tricks / Gourmet Recipe Manager
« on: May 15, 2010, 09:32:18 am »
I'm using Gourmet Recipe Manager to sort my recipe database and I really like it so I thought I'd share it here.
It's originally a linux software but apparently works well on Windows. If you're running Linux, you can easily install it via the Ubuntu software centre (9.10 and above) or the "Add / remove" section (before 9.10)
If you're using Windows you can download it here :

It is free software, so you're allowed to use it, share it, etc...

You can have a look at a few screenshots here :
And it's really easy to use : if you find a recipe you like on the web and want to save it, just copy and paste the ingredients list in the program and it's clever enough to sort them for you !
It also has 2 useful boxes : "source" and "webpage" to help you go back to where you found your recipe!
You can even export your gourmet database to share it with others !

To learn more about Free Software :

Enjoy !

Main Dishes / Chicken Kashmiri
« on: May 09, 2010, 10:14:55 pm »
Name of Recipe: Chicken Kashmiri
Number of People: 6

40 g cashews or almonds

Ground spices
4 tsp madras curry powder
2 tsp turmeric
1/4 tsp red chilli powder
1/2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp mustard seeds
1 tsp salt

Whole spices 
2 cassia leaves
6 cardamom pods
3 cinnamon sticks
1 tbsp oil

120 g liquid cream
1 greek yoghurt
200g water

Veg  / meat
2 diced carrots
2 diced celery sticks
2 dried apricots, diced
300 - 800 g chicken breast

2 firm bananas, sliced in coins
Bits of almonds / cashews
1 tsp garam masala


0. Slice banana, grill in oven, possibly with a little sugar on top
1. Grind the nuts, 5s / speed 5 and reserve part for topping. Grind the rest finely 8s / speed 9
2. Drop the garlic / onion / ginger on running blades speed 5. Add the oil, and cook 3 min / 100° / speed 3
3. ! Avoiding the blades ! carefully add ground spices. Cook 6 min / 100° / speed 2
4. Add liquids. Blend 10s / speed 9. Then cook 6 min / 100° / speed 2
5. While step 4 is cooking, fry whole spices in a pan until fragrant, and add to the TMX bowl.
6. Blend 1 min / speed 10
7. Add carrots, celery and apricots, blend 7 s / speed 5 (roughly chopping)
8. Add chicken and make sure it's covered with the sauce. Cook 15 min / 100° / reverse /  spoon speed
9. Before serving, stir in the garam masala, bits of nuts and grilled bananas

Source :
I read several recipes for Kashmiri and wasn't happy with most if them as they didn't include bananas. So I made one up.
The instructions, on the other hand, are based on the Korma recipe of the Indian cookbook as it had been a huge success when I tried it.

Hints / Tips : I listed the ingredients on groups to make it easier to read. I put all my ground spices in a cup before adding them to the bowl, I found it more convenient.
If you find chicken is a bit boring, you can try it with lamb or prawns and adjust the cooking time accordingly.

Will most definitely cook this one again !

Vegetarian / Palak Paneer
« on: May 09, 2010, 09:50:21 pm »
Name of Recipe: Palak Paneer
Number of People: 4
500 g spinach       
200 g paneer, diced
1 onion             
1 tomato           
1 tbsp oil
1 tbsp grated ginger
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala
a pinch of hing

1. Blanch spinach and rinse in cold water.
2. Keep 200g of the hot water, and soak the paneer in it.
3. Put in onion and ginger into  *:, blend speed 5, scrape sides, add oil and cook 3 min / 100° / speed 3
4. Add tomato and spices (avoiding blades), blend speed 5, and cook an additional 1 min / 100° / speed 3
5. Add spinach and lemon juice; blend speed 5/6
6. Add paneer with its warm water, cook 5 min / 100° /  :-: / speed 3
7. Add cream (as much as you like)
8. Blend in garam masala before serving

Be very gentle with the hing, you don't want more than a pinch of it :

Source : various recipes for the spice mix, some included cumin but I didn't.

Recipe Requests / Re: Carrot and Coriander soup ?
« on: May 08, 2010, 09:38:21 pm »
I made it without adding the butter, and even though it wasn't bad I'm sure it will be so much better with butter next time...

Recipe Requests / Re: naan bread or chapatti bread
« on: May 08, 2010, 09:01:08 pm »
Here is the Peshawari recipe from the indian cookbook if you want to try it. The standard naan recipe  is a prerequisite to the Peshawari so I scanned both - they would be very long to type up !
I haven't tried either of them as my oven won't be suitable to bake these.
Enjoy !

Main Dishes / Re: Chicken Korma
« on: May 08, 2010, 08:42:48 pm »
I made this for lunch today, and it was probably on of the best Kormas I've ever had !
I followed the Indian cookbook recipe and used almonds instead of cashews, and left the ginger out. A real treat.
I know the recipe says it's for 6-8 people, but I only had 400g chicken and yet made all the sauce. No leftovers :)
Will definitely do it again !

Questions? Technical Issues? The Survival Guide / Re: Book binding
« on: May 05, 2010, 09:22:55 am »
Perfect! I'll order them from The UK then !
Thank you very much !
It's a shame UK doesn't offer a soup recipe book though.

Cakes / Re: Marble Cake
« on: May 04, 2010, 09:49:38 am »
I've just weighed the little sachet on my kitchen scale - more precise than the TMX scale and the vanilla sugar is 9g and the baking powder is 14g. I reckon it makes about 2-3 tsp of vanilla sugar, and 3-4 tsp of baking powder. On the baking powder, it says one sachet per 500g of flour, but I used a whole sachet for only 200g.
I used 2 heaped tablespoons for the cocoa powder.
Calories are approximate i suppose, I looked up on the internet how many calories per 100g of sugar and timed the amount by the quantity I used, etc... so it's not as precise as something you'd read on a box, but at least it gives a rough idea of the intake.
Next time I'll try and cut down on the oil I think.
I've just started this calorie table but I'll try and do it again in the future  :
Ingredient   Per 100g           Cake
sugar                400                  600
flour                  364                  910
1 egg                  78                  234
oil                      803                  803

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