Paul maverick
Well the new curry side dish to go with the Chicken Tikka Masala that I mentioned on last night’s call - made with beetroot and peanuts. When I can get on the main ‘puter I will post the recipe and some changes that I made.
B9964D07-BB52-46F9-8DFE-2787440C5238.jpeg 
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Paul maverick
better ad the details! This is a dead easy side dish!

Beetroot Moong Phali Sabzi  (A North Indian Side Dish)

I used shallots as the onions are not in season, I also bought ready-cooked beetroot (obv NOT in vinegar), so skipped steps 1 & 2.
Dry roasted peanuts (unsalted) from the supermarket. I added water at the end as it was a little dry.
If you fancy having a go you may find Amchur difficult to find, easy round here! If you want some give me a shout and I'll post a packet to you FOC.

Ingredients

3 Beetroot, peeled and diced small
10 Pearl onions (Sambar Onions), finely chopped
4 cloves Garlic, finely chopped
2 Green Chillies, finely chopped
1-inch ginger, finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Amchur (Dry Mango Powder)
1/2 cup Roasted Peanuts (Moongphali), crushed
1 teaspoon Sunflower Oil
Salt, to taste

Method:
  1. To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready.
  2. Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat. Allow the pressure to release naturally.
  3. Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened. Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot.
  4. Saute until all the ingredients are combined for a couple of minutes.
  5. Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste.
  6. Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl.
picture taken with a posh camera not a crap phone!
Beetroot_Moong_Phali_Sabzi_Recipe_Beetroot_Stir_Fry_with_Roasted_Peanu.jpg 
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Paul maverick
Pork anyone? @Duvet will like this one. Dead easy once you have all the prep done

chops5ea9a409.jpg 

Pork Chops with Red Wine Vinegar and Capers
(serves 2 as a main)

Ingredients
2 x 25mm thick pork chops, full fat on, fat snipped along the edge with scissors or with a small, sharp knife
Salt and pepper
12g sugar
75ml olive oil
1 thinly sliced red onion
4 cloves sliced garlic
150ml red wine vinegar
5 sprigs rosemary
50g capers
50g butter
Approx. 120ml water
12 cooked new spuds, sliced into thick rounds
24 blanched fine beans

Method
  1. Preheat the oven, around 180 fan
  2. Oil and season the chops, cook 3 mins in a hot pan, don’t move them
  3. Flip over, cook for another 1 min, then remove
  4. Flash the chops in the oven, around 13 minutes, or maybe 15 depending upon the thickness
  5. Add onion and garlic, cook 5 mins on low heat
  6. Add vinegar and rosemary, crank up the heat, reduce by half
  7. Add everything except butter, bring to boil, reduce by 1/3 then add butter and the chops and veg
  8. Cook for 3 mins, then serve

TIP the spuds soak up the sauce and are wonderful, I usually do more ðŸ˜‰

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Duvet
Yes recipe 2 peaks my interest 
" First pressings son "
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Paul maverick
Duvet wrote:
Yes recipe 2 peaks my interest 
my sister was over from Jo'burg last October and her partner loved it. Let me know if you try it.
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