 You don't need to be an 'investor' to invest in Singletrack: 6 days left: 95% of target - Find out more
Want to try cooking a chicken saag tomorrow, any tried and tested recipes out there? Also, if I head to Rusholme is there anywhere selling authentic spices?
Ta
anyone help the culinarily inept?
dunno about chicken saag recipes, but yeah there's plenty of places in rusholme that sell authentic spices. can't remember its name, but there's a 'supermarket' that has lots of fresh fruit and veg outside it that i always go to for supplies (it's on the right hand side of the road as you head up wilmslow road away from the city centre, you can't really miss it as its pretty big)...
Cheers xherbivorex, just wanted to check it wasn't all sweaty restaurants before I had a trip up there!
nah there's a good few shops as well.
Never cooked chicken saag but I would say you will need...
Cumin seeds
GOOD garam masala (do not put in till towards the end of cooking)
chili powder - redder the better as it will have more flavour and less heat (as they take out more membrane and seeds leaving the flavoursome flesh)
Mustard seeds
Corriander
Garlic
Ginger
Onions
Tin of chopped tomatoes
Lemon
Basically cook onions and garlic/ginger then chuck in most of the spices and simmer in the tomato juice for a good 30 mins. Towards the end drop in the garam masala, spinach and a squeeze of lemon.
But that is a guess - never actually cooked it specifcally but you won't be far wrong I reckon.
[url= http://www.indianfoodforever.com/non-veg/chicken/saag-chicken.html ]Saaaaaaaaaaaaaaaaaag[/url]
And here is a recipe - doesn't sound too good (never heard of milk and butter in such a curry - yak) but otherwise I am sure it would be fine, but if you use tinned toms rather than fresh, it will be redder and look more apetising.
I'm off over to York tomorrow Bru, and probbably gonna go and see Rafis' http://www.spicebox.co.uk/ and stock up... Can pick you some stuff up if you like??
Teetosugars that is far too lazy an option! Thanks for the offer though! That link got me salivating...mmmm...curry...
Aye Bru, It is the lazy option I'm afraid, but they do make Belting Rubys tho'..
😀
I've made a few saags before. Find it best to use LOTS of spinach, finely shredded and cooked for about 30mins so it loses its structure entirely and and gives the dish some 'body' rather than it being like warm lettuce if you don't use enough and just cook til limp.
Hmmm saaaaaaag