PING: TammyM - Qorma

Michael \'Dog3\' Lonergan said:

Hey Tammy,
Any suggestions on a side dish
besides the rice? I'd like to have a salad or maybe a veggie on the side,
in addition to the rice. Dessert is under control but I'm stumped on
alcoholic beverages to serve. TIA sweetums 😉

You could always try my pumpkin curry! Goes marvellously with a
chicken, lamb or beef curry and isn't too hot/spicy.
Recipe is on the RFC site too.
When I do curry banquets usually have three curries, saffron rice;
usually a riata (yoghurt, cumin & cucumber); sliced tomatoes with
shaved red onions; (Palms) Hot Mango Chutney in abundance (chutney and
curry are essential, IMO) and naan (shop bought & heated slightly in
the oven).
Saffron Rice I make in my rice cooker.
Basmati rice, well washed, add to cooker. Add chicken or veg stock
(usually allow 1 cup stock per cup of rice) then add:- good pinch
saffron, 1 cinnamon quill, 4 cloves, 6 crushed cardamon pods. Half way
through cooking give it a good stir to blend spices or they'll end up
sitting on top and rice lower down won't be infused.

LadyJane
--
"Never trust a skinny cook!"
really glad we're in Autumn now....heralding curry nights in weeks to
come!!!

Michael \'Dog3\' Lonergan said:

Hey Tammy,

I've got a couple of pals coming over tomorrow night. I want to make your
signature dish on the RFC website. I'll make the recipe exactly as you
have it but may use some of the variations you offered. The recipe sounds
delish and very easy. I do have a question. Any suggestions on a side dish
besides the rice? I'd like to have a salad or maybe a veggie on the side,
in addition to the rice. Dessert is under control but I'm stumped on
alcoholic beverages to serve. TIA sweetums 😉

I'm so sorry I didn't see this in time. I'll answer in case anyone
wants to give it a go in future. I like to serve okra, and kadu
bourani - these are traditional Afghani veg dishes. Afghani
cauliflower is also nice. If you search a couple of Afghani food
sites, you will surely come up with recipes. I've posted the kadu
bourani before. If anyone is stumped, post AND e-me, and I'll respond
with recipes on the ng. You cannot go wrong with these books:

Afghanis tend not to have separate "side salads" or a salad course.
It's all very zen, very "one with everything" :-)

As for alcoholic bevs, a nice chianti ... :-) Any light-medium bodied
red wine would work (like a nouveau beaujolais); for beer, something
light (not lite) and peppery like a lager would be good.

Afghan Food & Cookery: Noshe Djan by Helen Saberi (I use this one
most often)

Afghan Cuisine: Cooking for Life : A Collection of Afghan Recipes (And
Other Favorites) for the Novice Afghan and Non-Afghan Cook by Nafisa
Sekandari (available on Amazon)

BTW, Tia (Spanish for auntie) is one of my nicknames :-)

hth next time!
Tia Tammy