Recipe Thread

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Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
Okay please add your authentic recipes here.

There is a good global spread of folks here so we should be able to help each other out.

Home cooked food is healthier, cheaper and tastier. Personally Id like some real mexican ideas as the only mexican here are chain franchises or Aussie run places and we tend to fuck things up at the best of times.

Ill add some from Fiji both indigenous and Indian influenced.

Please try to keep it simple, stuff your mother used to cook and remember not all your local ingredients are available everywhere.

Thanks!
 

Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
Vakalolo

Ingredients:

4 cups freshly grated casava
1 cup freshly grated coconut
1/4 inch freshly grated ginger
1 cup sugar
6 cloves (optional)

Other Items:

Banana leaves or foil paper (for wrapping) Steamer

Method:

Mix all 5 ingredients together.
Divide into 4 equal parts.
Wrap in leaves or foil and steam for 40 minutes.
Unwrap and serve. Serves 4.


Note - you can get casava at nearly any oriental grocer.
 

Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
Ingredients:

1 whole chicken
1 small onion - chopped
4 cloves of garlic - minced
3 small chilis - minced
ginger - 1/4 inch
salt to taste
2 tablespoons of olive oil
tumeric - 1/2 tspn.
cumin powder or seeds - 1/2 tspn.
mustard seeds - 1/2 tspn.
fenugreek seeds - 1/4 tspn.
cinnamon stick - 1
cloves - 6
cardamon - 4
curry powder or paste - 2 tspns.
curry leaves - 6
1 tomato - chopped
water or chicken stock - if needed
green coriander - for garnish

Method:

Chop chicken to bite size pieces, set aside.
In a medium size pot, heat up olive oil,
add onions, seeds, cinnamon stick and curry leaves.
Stir and cook for a minute, then add the minced garlic
together with tumeric and curry powder/paste.
Stir and cook for a minute. Lastly add chicken and salt.
Stir and cover. Reduce heat to medium.
Stir every 10 minutes or so. After 15 minutes add tomato.
If the chicken sticks to the pan,
add a little water or stock.
Chicken should be done in 40 minutes.
Garnish with chopped green coriander. Serve with rice.
Serves 5 or 6 people.
Chicken could be sustituted for duck or goat curry.
Goat takes a longer time to cook...at least an hour.
Seeds could be found in East/West Indian stores
 

Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
OKRA and Potato curry

Ingredients:

4 cups of chopped okra
1 cup of chopped potato
1/2 tspn. cumin seeds
1/2 tspn. mustard seeds
1/2 an onion - chopped
3 cloves of garlic - chopped
6 curry leaves (tejpatti)
1 or 2 chillies - chopped
2 tblspns. of olive oil
salt to taste
Non-stick wok

Method:

a) Heat up oil.
b) Add onions, garlic, curry leaves and seeds.
c) Let fry for a couple of minutes.
d) Add okra and potatoes.
e) Add chillies and salt.
f) Stir well and cook covered
on low heat for 40 minutes.
g) Every 5 minutes or so give a stir.
h) Serve with roti or pita.
 

check it

kids need ninja shit too
Jul 23, 2015
4,407
7,450
These both sound fantastic.

we have casava in the regular grocery stores in the more tropical parts of the U.S..but we call it yuca.

and just double checking in the second recipe...when you say green coriander...is it this?


learning so many things from international posters. in the US. we call the leaves cilantro but the seeds are coriander. it's seriously my favorite flavor. I always have a bunch sitting in my refrigerator

thanks for the recipes. i'll let ya know how it goes.
 
Last edited:

Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
Roti

1 cup white flour
1 cup brown flour (wheatmeal or any other)
Hot water (enough to make a dough)
1 teaspoon oil (optional)

Other items needed:
Tava or fry pan
Extra oil for brushing the tava
Rolling pin
Wooden board for rolling roti
Extra flour for rolling roti

Method:

In a medium or large size bowl add both flours.
Mix together. Add hot water little by little
and mix with a fork until you have a soft dough.
Knead dough for 6 to 8 minutes until it is smooth.
Add a teaspoon of oil if it sticks to your palm
and continue kneading for a minute more.

Set an Indian tava or any other cast iron
frying pan to heat over a medium/low flame
until the tava heats up.

Divide dough in 8 or 12 balls depending
on the size you want. Using a little dry flour
roll out the first ball until it is
about 6 to 8 inches in diameter.
Pick up rolled dough gently into the palm
of your hand and slap it on to the freshly greased hot tava.
Let it cook on low/medium heat for about a minute.
Flip it over with a spatula. Let it cook for a further minute
making sure that roti is not sticking to the tava.
Move around roti on the tava gently
to prevent it from sticking.
After a minute or two flip the roti again.
Cook for a further minute.
This time the roti may puff up. Take off tava after a minute.
Transfer to a large napkin.
Fold napkin over roti to keep it soft.
Continue cooking other rotis in the same fashion
until all are done and keep piling cooked rotis
one on top of the other in the same napkin.

Serve with curry. Will stay good on counter top
for a couple of days. Could be frozen,
wrapped in a napkin in a plastic bag
and warmed up in a microwave before serving.
 

Lord Vutulaki

Banned
Jan 16, 2015
16,651
5,956
These both sound fantastic.

we have casava in the regular grocery stores in the more tropical parts of the U.S..but we call it yuca.

and just double checking in the second recipe...when you say green coriander...is it this?


learning so many things from international posters. in the US. we call the leafs cilantro but the seeds are coriander. it's seriously my favorite flavor. I always have a bunch sitting in my refrigerator

thanks for the recipes. i'll let ya know how it goes.

Yes broseph thats the stuff, fun fact masala or "curry powder" is made from ground coriander leaves. Dont quote me on that tho haha could be wrong