Wednesday, January 31, 2007
Dinner at Home
We decided to use the cookbook from Vij's Restaurant in Vancouver, BC as inspiration for a nice, weeknight feast.
Tomato, Ginger and Coriander Soup
This recipe was taken from Vij's cookbook. Unfortunately, I didn't have coriander seed and had to substitute ground coriander, which didn't work out so well. It burned and tainted the flavor of the soup.
Grilled Lambchops in a Fenugreek Cream Sauce
This recipe was also taken from Vij's cookbook. The sauce broke and it was a bit oily, but it was still delicious. We used a rack of lamb from Costco and it was quite good.
Fenugreek Curry with Paneer, Cashews and Asparagus
This recipe was merely inspired by Vij's cookbook. This was a light curry, full of tomato flavor.
Tomato, Ginger and Coriander Soup
This recipe was taken from Vij's cookbook. Unfortunately, I didn't have coriander seed and had to substitute ground coriander, which didn't work out so well. It burned and tainted the flavor of the soup.
Grilled Lambchops in a Fenugreek Cream Sauce
This recipe was also taken from Vij's cookbook. The sauce broke and it was a bit oily, but it was still delicious. We used a rack of lamb from Costco and it was quite good.
Fenugreek Curry with Paneer, Cashews and Asparagus
This recipe was merely inspired by Vij's cookbook. This was a light curry, full of tomato flavor.
-1 lb asparagus, cut in bite size pieces
-1 block paneer, cubed
-1/2 cup broken cashews
-3 cups pureed, canned tomatos
-2" nub ginger, grated
-3 tb garlic, minced
-1 ts ground fenugreek seeds
-1 ts cayenne
-1 ts salt
-1/4 cup veggie oil
-2 cups water
Heat the oil in a large pan. Add the garlic and sautee until beginning to color. Add the ginger and sautee for another minute. All of the ingredients except the nuts, paneer and tomatos and simmer for an hour or so. During this time, roast the asparagus for 20 minutes or so in a 400 oven. After the sauce has thickened on the stovetop, add the paneer and cook until soft. Pour over the roasted asparagus and sprinkle the whole thing with the cashews.
-1 block paneer, cubed
-1/2 cup broken cashews
-3 cups pureed, canned tomatos
-2" nub ginger, grated
-3 tb garlic, minced
-1 ts ground fenugreek seeds
-1 ts cayenne
-1 ts salt
-1/4 cup veggie oil
-2 cups water
Heat the oil in a large pan. Add the garlic and sautee until beginning to color. Add the ginger and sautee for another minute. All of the ingredients except the nuts, paneer and tomatos and simmer for an hour or so. During this time, roast the asparagus for 20 minutes or so in a 400 oven. After the sauce has thickened on the stovetop, add the paneer and cook until soft. Pour over the roasted asparagus and sprinkle the whole thing with the cashews.
Labels: asparagus, dinner recipes, homemade, Indian, lamb
# posted by Giao and Alexis @ 8:20 PM 
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