Nutty But Nice...

 


Pictured, tonight's repast of a Chicken Pasanda with Peshwari Naan - the small portion is actually my normal habit these days: I need far less food than I used to when I was working - which I have to say, turned out rather fine. The recipe was not entirely mine own, but as usual I worked with what I'd got to hand in the kitchen and modified accordingly. With Christmas approaching we both of us realised we had done bugger-all actual cooking lately, so I decided I'd get my act together, exercise my new chef's knife and plough on [btw, the knife is gratifyingly sharp and is very well-balanced in the hand, despite it being much lighter than a European knife of similar size]. I'm glad I did, as I've never tried to cook a Pasanda before [no idea why], as I'm rather taken with ease of it and the very tasty results. It's given me a few ideas to try out in the future, too, as the use of ground almonds as a thickener adds all sorts of dimensions to a sauce. Anyhow, I'll keep you posted on further developments...

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