Sunday, March 1, 2009

Big Curry Night

Vegeterian Balti Curry, Dahl, Steamed Rice and Rotti

The vegeterian Balti was an adaptation from an episode of 'The Cook and the Chef' on ABC television.

The Balti paste was so simple to make. The quantities below make 1Lt of paste. Freezes very well, so half in the freezer for a quick curry another night.

Balti Paste
3 tbs oil
2cm ginger, peeled
4 cloves garlic, peeled
3 onions, peeled
3 spring onions, peeled
1 tin Italian tomatoes
2 tsp ground corriander
1/2 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp chilli flakes
1/2 tsp garam masala
1 tsp ground cardamom
salt to taste
250Ml water

Place ginger, garlic, onions and spring onions in thermomix and finely chop on speed 8 for 5 seconds. Add oil and cook on 100 degrees for 4 minutes on reverse speed 2. Add water and heat on 100 degrees for 5 minutes reverse speed 2. Add remainder of ingredients and cook on 100 degrees for 15 minutes reverse speed 3. When cooked puree mixture on speed 9 for 5-10 seconds.
Reserve 1/2 the mixture in a bowl for the Balti curry. Freeze the remainder for later.

Balti Vegeterian Curry

1 bunch silverbeet, washed, stems removed
3 medium potatoes, diced and par boiled
1 bunch green beans, halved
1 tin corn kernals, drained
3 tbs oil
1/4 cup dried shallots/onions
500Ml Balti curry paste (above)

Sweat the silverbeet in a saucier to wilt. Squeeze out extra moisture.
Heat oil in Saucier, when hot add potatoes and brown. Add Balti paste and stir through. Add remainder of ingredients and heat through. Beans will take approx 5-7 minutes to still be a bit on the crunchy side. Keep warm in the termomix food keeper.


200g red lentils
1/2 tsp tumeric
1 tbs oil
4 cloves garlic, peeled
1 onion, peeled
1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp ground corriander
1 tsp chilli flakes

Place lentils and 750Ml water into thermomix and cook on 100 degrees for 8 minutes on reverse speed 2. Add tumeric and cook on 100 degrees for 15 minutes on reverse speed 2. Pour into container to keep warm. Without cledaning bowl place onion, garlic and mustard seeds to bowl and chop on speed 8 for 5 seconds. Scape down bowl and add 1 tbs oil. Cook on 100 degrees for 4 minutes on reverse speed 2. Add cumin, corriander and chilli and cook for further 2 minutes on 100 degrees reverse speed 2. Add lentil mixture back to thermomix bowl and add 150Ml water. Cook on 80 degrees for 5 minutes on reverse speed 2.
Pour into serving bowl and cover. Dahl will thicken in a couple of minutes.

Best accompaniment for the curry.

3 cups plain flour
2 tbs oil
1 egg at room temp
oil for cooking
1/2 tsp salt

Place flour and salt into thermomix and mix on speed 4 for 3 seconds. Add oil and mix on speed 4 for 5 seconds. Add 250Ml water and egg. Knead for 2 minutes. Turn onto bench and form into a ball. Place in a bowl lightly coated with oil. Cover with clear wrap and rest for 1 hour.

After 1 hour divide the mixture into 12 portions. Shape each piece into a small disc shape about 12-14 cm in diametre. Coat in flour to avoid sticking and keep aside in a single layer. Once all are shaped heat oil in fry pan and fry for 1 1/2 minute. Turn and fry for 1 minute. Press down with egg flip while cooking to promote bubbling and colour on bread. Keep warm in the oven while cooking the rest.

Easy thermomix rice.
400g of rice in the basket, cover with water, Set on 100 degrees for 16 minutes speed 4. Never fail.

Wash it all down with a beer of choice. This made enough for about 5 adults to be mighty full.