indian
Aloo Paratha
Stuffed flatbread. The filling must be dry and completely cool, or it tears the dough on the first roll.
- Time
- 1h 35m
- Serves
- 8 parathas
- Effort
- Moderate
21 entries filed under this tag.
indian
Stuffed flatbread. The filling must be dry and completely cool, or it tears the dough on the first roll.
braise
Brown everything separately, braise it low for three hours, and add the garnish at the end so it still tastes of itself.
braise
Chuck cut by hand instead of minced, dried chillies instead of powder, and three hours where you do nothing at all.
pasta
Milk before wine, wine before tomato, and three hours at a bare blip. The soffritto is where the patience pays.
baking
Browning the butter first trades some chew for a lot of flavour. The dough rests overnight, which is where most of the improvement actually comes from.
braise
Beef ribs in red wine and stock, cooked until the bone slides out. Chill overnight to lift the fat off cleanly.
baking
An enriched dough proved overnight in the fridge, so the baking happens while you are awake.
braise
Chicken thighs braised in red wine. Marinate overnight, brown properly, and reduce the sauce after the meat comes out.
indian
Black lentils soaked overnight and simmered for hours until they turn glossy. Butter and cream at the end, not the start.
soup
Ninety minutes of onions and about six of everything else. There is no shortcut and the shortcut versions taste like it.
indian
A yoghurt and gram flour sauce simmered for an hour, with onion fritters dropped in at the end. The flour is what stops the yoghurt splitting.
braise
A cheap cut that needs three hours and rewards them. Brown hard, braise low, reduce the sauce at the end.
pasta
Two sauces, assembled in thin layers and rested before cutting. The béchamel is what stops it collapsing on the plate.
indian
Paneer and potato dumplings in a smooth cashew gravy. Bind them properly and fry them hot, or they disintegrate in the oil.
indian
A fermented rice and lentil batter spread thin on a hot griddle, wrapped around spiced potato. The fermentation takes a day and does all the work.
baking
Twelve hours of time doing the work of ten minutes of kneading, baked in a lidded pot that traps its own steam.
baking
A wet dough, a cold night in the fridge, and almost no kneading. The oven does the work; you mostly need to be patient in advance.
baking
Three days in the fridge, a hot stone, and dough shaped by hand so the rim keeps its air.
braise
One large piece of beef, a covered pot and four hours. Vegetables added late so they are not baby food by the end.
braise
A dry rub, eight hours at a very low temperature, and a rest that matters as much as the cook.
indian
Rice parboiled separately, layered over a spiced vegetable base, and steamed sealed so the two finish together.