I want to get back in sync. Being one day behind on my blog is not working for me. So today is the day to get it back in order.
Tuesday was a funny day. It did not start busy but somehow it ended up being a hectic day, so much so that I did not have coffee, let alone any breakfast. After much planning, I was having lunch with my friend George, expat friend Matt, who came from UK on his regular trip and staple lunch time companion, Ornella. We went to our fav Japanese joint, Akasaka on Bathurst street. It is a small joint but one of the best Japanese you will eat in CBD. I had the business bento box with Teriyaki chicken. It was lip-smacking delicious. And it was enhanced by great company, the hour was laugh-a-riot!
For dinner, we had toast and egg. It was one of those nights where our well laid dinner plans were thrown in disarray and we fell back on the trusted meal of multigrain toast with some fried eggs. Always yum and something that I can never get bored of.
And finally the hump day arrived – today! Wednesday! 2 more days to go!
Again the morning was busy meaning no coffee or brekkie. One good thing happening is that I am breaking my coffee addiction. I no longer get headaches when I don’t have coffee.
It was my colleague and friend Jacquie’s birthday last week. So we had booked lunch for today to celebrate that. We went to Chat Thai in Westfield. As we went in early, we were able to secure a table. Otherwise that place always has a long queue waiting in front, which happened within 30 minutes of our arriving. We had fresh crab and chicken spring rolls for starters and I had the minced chicken in chilli and basil sauce with rice for mains. The food did not let us down and was a hit. Check out the picture of the spring rolls.
Dinner today was lamb and potato curry, beans and potato vegetable and spinach roti. Elaborate? I know but after yesterday, we were in need of a proper Indian meal. Below are the pictures and recipes for tonight’s dinner. Till tomorrow…….
Lamb and Potato curry
Ingredients
- 500 g Lamb (chopped in pieces)
- 2 Whole Potato (roughly chopped)
- 2 bay leaf/tez patta
- 1/2″ Cinnamon Stick
- 1 Whole Onion (Minced)
- 2 Pieces Cloves Garlic (Minced)
- 1/4 Piece Minced Ginger
- 2 Tbsp Tomato Paste
- 2 tsp Coriander powder
- 1/2 tsp Turmeric
- 1 tsp Amchur powder
- 1/2 tsp Chili Powder
- 1/2 Garam masala
- 1 Tbsp Oil
- salt as required
Directions
- Heat oil in a pan. When it is hot, add the cinnamon and bay leaf and let it crackle
- Add minced onion, garlic and ginger to the hot pan and sauté till the mixture starts separating oil.
- Add the tomato paste and sauté for a few minutes
- Add all the spices and mix it well. Keep sautéing till the oil separates from the mixture and it starts giving a cooked smell.
- Add the lamb and sauté till the meat is sealed.
- Add the chopped potatoes and mix it well till it is well covered in the spice mixture or masala.
- Add enough water to cover the potato and lamb.
- I cooked in the pressure cooker. So after 2 whistles, I slowed the flame. Keep it for another 20 mins.
- Take off the heat and serve it with paratha or rotis. You can also garnish it with chopped coriander leaves.
Beans and Potato
Ingredients
- 500 g French Beans – cut in small pieces
- 2 Whole Potato (roughly chopped)
- 1 Whole Chopped Onion
- Pinch of asfoetida
- 1/2 tsp Turmeric
- 1 tsp Amchur powder
- 1/2 tsp red chilli powder
- salt to taste
- 1/4 tsp Garam masala
- 2 Tbsp Oil
Directions
- Heat oil in a pan or karahi.
- Add the asfoetida and onion.
- Once the onions are translucent, add the chopped beans and potatoes.
- Sauté till beans and potatoes are covered in oil and onion mixture. Add all the spices. Mix them well.
- Cover the pan for around 10 mins or till the beans and potatoes are cooked.
- Remove the pan covering and cook it in the uncovered pan till the oil separates.
- Add a little garam masala at the end optionally to enhance the taste.
- Serve it hot with rotis.
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