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@Skülly
Great thread, excellent balance between the acidity of humour and the warmth of decent recipes.
RPM's Boild Beef recipe had me in stitches, the keys thing was just plain weird.
I'm glad aubergine (aka eggplant) recipes have made an appearance, its is the most heavenly vegetable. I will be trying Katt and fred's suggestions forthwith.
Here's my Aloo Gobi recipe - it's one that the vegans will like, too:
Fry in a drop of oil or ghee:
Onion, garlic, ginger, green chilis (all chopped), some decent and fresh garam masala, turmeric, cumin, ground coriander and some chili powder (esp. if you skipped the fresh chilis). Don't skimp on the spices.
When its all softened and smelling real nice, add some spuds, chopped into chunks about 1-2inch. I like the waxy kind for this cos they keep their shape and don't go mushy, like Cypress. Stir and fry till the spuds go yellow, then add chopped cauilflower, leaving some of the smaller green leaves on it. Stir. Add some fresh tomatoes if you want some colour, also halfed sprouts are delicious in there at this point. Add a bit of water, only till you can see it down there amongst the chunks. Simmer with the lid on for 10 mins, then same again without the lid, stirring carefully only a little. Add a decent handful of chopped coriander leaves and stalks when you serve it. Serve with chapattis.
Its fucking AWESOME.
I thank you.