Food

turmeric, galangal, kaffir lime leaves & lemon grass

Yes! Rawits and ginger too.

do you have a recipe you could share?

Goan Brinjal Pickle

For the Masala Paste:-

• 30 Kashmiri dry red chillies
  
• 10 Byadagi red dry chillies (See recipe notes below)
  
• 20 Garlic cloves
  
• 1 tsp Fenugreek Seeds
  
• 1 tsp Mustard seeds
  
• 2 tsp turmeric powder
  
• 1/2 tsp Cumin seeds
  
• 2 tbsp sugar
  
• Vinegar (as required to grind the masala paste)
  
  

Other Ingredients:-

• 25 Small Rounded brinjals
  
• 20 Garlic cloves (Thinly sliced)
  
• 2 inch Ginger (Thinly sliced)
  
• Handful Fresh Curry leaves
  
• Salt (As required)
  
• Oil (As required)
  

I don't have any Byadagi chilli, so used Pasilla for fruitiness & Facing Heaven Bullet for a bit of kick. And the Kashmiri ones, of course.

I diverged from the recipe with the prep of the aubergines - I let the salted aubergine stand for a few hours, then re-salted.

After 5 / 6 hours, I rinsed, drained, and wrung them about my head wrapped in a towel, then spread them out to dry for a few hours.

The sliced garlic & ginger, I fried from cold, at a lowish heat & for quite a while, which cooks them through, drives off a lot of the water content, and makes them a lot sweeter, with little risk of burning.

Utter filth

You know it.

I was tempted to just start spooning the paste into my face after it had stood for a while. The smell was insane.

Here's a local google search that includes the restaurant where I was introduced to the dish. I'm not sure if that will help though, it may just give local results to you. Recipes I've no idea for.
https://www.google.com/search?newwindow=­1&rlz=1C5CHFA_enCA513CA514&sxsrf=ALeKk02­avBcWizAluTrbz8Uh6idUDT_iNg%3A1610547760­116&ei=MAL_X7TTBsHp_QbqqK2QDg&q=%22burri­to+poderoso%22&oq=%22burrito+poderoso%22­&gs_lcp=CgZwc3ktYWIQAzIJCAAQyQMQFhAeOgQI­ABBHULieI1jIuCNgv7ojaABwAngAgAGwAYgBsAGS­AQMwLjGYAQCgAQGqAQdnd3Mtd2l6yAEEwAEB&scl­ient=psy-ab&ved=0ahUKEwi0q4r5jZnuAhXBdN8­KHWpUC-IQ4dUDCA0&uact=5

The pictures were so telling I could feel my nose twitching.

I've tried googling this but to no avail. Might be the type of linguistic puzzle @Oliver Schick can solve?

I suspect you might be better off with an expert on Central American food. I don't know what withered preacher refers to there. He might find something here:

https://en.wikipedia.org/wiki/Salvadoran­_cuisine

Pretty sure Poderoso just refers to the size of the things, not a particular style of making them. That restaurant I linked to sells them stuffed with Veggie, Vegan, Chicken, Beef or Shrimp options along with rice, lettuce, tomatoes, and cheese (except vegan, I think they have Daiya), and served with their own salsa.

Poderoso just means "powerful" so your size theory holds up.

Are they Pupusas? Or closer to empanadas?

I used to get pupusas fom a tiny hole in the wall Honduran/Guatemalan place BITD. So good but induces a post lunch bready coma

Burrito is what they call them, they have regular sized ones that just have the bean/cheese/rice mix.

Here's a link to their menu:
https://www.zomato.com/winnipeg-mb/la-fi­esta-cafecito-winnipeg/menu

Ooh. How are the pupusas?

To die for, and when you order them, tack an extra 15-20 minutes onto your wait time.
Dammit we're in lock down, it's almost midnight, and I'm needing some!

Thanks for that! Confirms our vegetarian burrito filling makes sense, will have to try my hand at pupusas, sounds great.

Cheers, send me a trio : )

Weekends are for folding. Yesterday we had gyoza with tofu and mushrooms (really tempting to get pork mince and or prawns) and today we did tortellini with butternut squash and sage butter.

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On Saturday I had a bit of a faux-Indian feast, with dal I'd made on Thursday and cauliflower chilli cheese rotis I'd made on Friday (both Meera Sodha). On Saturday I also made a vegetarian keema matar with Quorn mince, which to be honest was not amazing.

To use up the rest of it, I decided to make a shepherd's pie. Then I decided to make aloo masala instead of normal mash and it was delicious.

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dal

I salute you for not typing 'dahl' or 'dhaal'

Food looks great, why are you cooking Indian food in East Ham?! I will stop cooking, sublet my kitchen.

I know, you're right.

I walked up the High Street last night to get some emergency batteries for Ewan the Dream Sheep and it was heartbreaking seeing the staff in Taste of India and Saravanaa Bhavan just sitting around waiting for takeaway orders.

That looks wonderful. I eat keema peas all the time but this has never occurred to me.

Definitely knocking one together this weekend.

I used this recipe for the aloo masala:

https://www.indianhealthyrecipes.com/pot­ato-masala-aloo-masala/

tortellini with butternut squash and sage butter.

Good effort, I am sure they tasted awesome, the folding seems to have come out a bit tall, almost cylindrical