I found this one knocking around on the interwebs, and wellll… it’d be rude not to share 🙂
(Click image for high-res)
For years now, I’ve been after a recipe to exactly replicate the sweet tasty sauce you typically get when ordering from an Indian Takeaway in the UK – the stuff is delicious, and I often found myself ordering more than I needed, just to feast with afterwards.
The best thing about this – it’s cheap & easy to make. This recipe will make 1.2 litres of sauce, or 12 of those little containers you get from the takeaway 🙂
Blend / liquidise the Mango Chutney until there are no lumps. Measure out all of the ingredients into a mixing bowl, then mix well using a hand whisk – pour into containers, seal and refrigerate until needed. I always go by the use-by date of the yoghurt as a guide as to how long this will last in the fridge.
If you find that the sauce is too thick – you can add some milk to thin it out a little.
I’m worried about lots of things, all the time. Sometimes I turn to the common vices, drink etc… But why the fuck do we all worry all the time, soon enough we’ll all be dead, and when you’re dead, you don’t care anymore.
Fucking evolution and biology. Fuck them both.
The Human Condition: Bright enough to know what you are, and why you are. Too fucking dumb to do jack shit about it. Yup – there’s your problem.
Offworld – A home-grown SciFi movie, in the works right here in Wales – looks awesome so far – go have a look, and keep an eye on this one – it’s sure to compete with the best!
Good luck to all involved 🙂
I found the instructions listed somewhere on the interwebs a while ago, but only just got around to trying ’em… and they actually worked 🙂 So, if you have a Nissan Almera Tino, and are annoyed by the full screen and persistent service warning, then enjoy! (Of course, you should always service your car, but not because a screen bullies you into it!)…
These Samosas are my first attempt, and I have to say I pretty much nailed it 🙂 Whoever says you need filo pastry is just wrong – they work fine with a basic pastry, the same as you’d use for a stuffed paratha.
This recipe will make around 8 to 10 large samosas, depending on the size you want of course.
Ingredients (For the filling)
Method (For the filling)
Fry the chopped onions and pepper in the oil, with the Turmeric and garlic until cooked. Chuck in the peas around half way thought the onions. Add in the Lamb and continue cooking until browned. Throw in everything else, starting with the dry spices, and mix well, continuing to fry until you’re happy with the consistency – with the minced lamb, the more you fry it, the finer it will become.
You could also throw in some veg such as mashed potato to bind the mixture together a little more – as I was aiming for a mainly meat product, I skipped the additional veg.
In the second batch I made, I had a flash of pure genius, and added a small quantity of grated cheddar, and a little cream cheese (For this quantity, it would be about 50g or 1/6 a 250g tub). The cheese worked amazingly well, binding the filling together without really impacting on the flavour – who says you need spuds? 🙂
Ingredients (For the pastry)
Method (For the pastry)
Place flour and salt in a bowl, mixing well. Make a well in the middle, add the ghee, fold over, make another well and add around half the water. Fold over and mix / kneed the mixture, adding the water a little at a time, until it forms a smooth elastic dough. Tip out the dough onto a lightly floured surface and kneed some more until very smooth.
Cover the dough with an upturned small bowl for around half hour.
Divide the dough into balls roughly golf-ball sized, leave stand for around 10 minutes or so.
One at a time, press the balls out into a circle shape, and roll out until thin enough that you can almost see through them. When rolled out, the circle should be around 20-25cm across. If you feel the need, you can put a plate over the top and cut a circle, but with practise you’ll be able to do it easily enough.
You can make the circles as large or as small as you want, depending on the size of samosas you’re aiming for.
Method (For combining / cooking)
Cut the circle in half, and on the lower quarters of each half, lightly wet the outside edges (A finger dipped in water does the trick). Place a large spoon full of the mixture onto the pastry, then fold over, pressing the wet edges together to seal them. With practise you’ll know more exactly how much filling you can get away with shoving in there. Press down on the edges to seal the samosa.
You can also seal one outside edge and form a cone in your hand to fill these, personally I’ve found the spoon on and fold over approach easier.
Using a pan with around 2 inches of oil in, or a deep fryer, fry the samosas until golden brown; as they float, you’ll need to carefully turn them over a couple of times during cooking to ensure that both sides cook. If you get a large hole in one, quickly remove and discard, as it will be essentially ruined, and make the oil spit!…
Drain the cooked samosas on some kitchen paper to absorb any additional oil.
Serve on their own, or as part of a meal with some mint yoghurt dip!
… And that’s my 14 – spread over 30 years of collecting music… There are so many more artists in the collection, this is a small slice of my personal history!
All the measures are, of course, approximate – any good cook knows a pinch of this and that to taste makes for the best outcome.
Fry the chopped onions and pepper in the oil, with the Turmeric and salt until cooked. Add in the chicken and continue cooking until browned. Throw in everything else, starting with the tomatoes, and mix well. With the chicken stock, add this gradually until you’re happy with the consistency, although you might add more as cooking progresses. Simmer for around an hour, that way the flavours will pop, and the chicken will melt 🙂
I normally throw in some garlic flakes as well, but there again, I am a garlic freak!
Found this pearl of an article on the Guardian today.
“Owen Smith to pledge equal representation of women in Labour”
It shouldn’t matter whether or not you have a couple of fun pillows and a fuckhole, or a fuckstick and some extra pubes! It’s the best person for the fucking job.
How would a woman elected into a position feel if she was only there because of her sex? Fucking sad I’d hope, as I’d feel the same way if I found out, as a man, I’d got the job just because of my penis.
I don’t give a flying fuck if one sex, colour etc makes the up majority of people in the government, or any organisation – so long as they’re the best people for those positions. Discrimination either way is still discrimination, and it’s fucking wrong. Black, White, Man, Woman, or fucking anything either side – people are fucking people – enough said!
The UK is staying a member of the Mutual assured destruction club.
Spabbit is pleased. Without this the nation faces an increasing army of nutters willing to take on nation-states, and has nothing to lob back over the fence. With Trident, they know, they’re fucked if they do. MAD isn’t so mad, when looked at from a distance. For once the public schoolboy (and girl) tossers have got something right.
I discovered these guys on one of many late night random YouTube explorations, and I gotta say they’re cocky motherfuckers with more talent than you can shake a stick at 🙂
Check out these couple of pieces…
Toxic – Vintage 1930s Torch Song Britney Spears Cover ft. Melinda Doolittle
Seriously, this is the kind of music which can make an evening come to life, a few drinks and this… wow, make me happy, Post Modern Jukebox 🙂