From Rankin Inlet, Nunavut, living in the Battlefords, Saskatchewan since 2008. Lucky to have the most amazing wife, and we have 3 wonderful daughters. An Inuk in treaty six territory. I love open source software, dabbling in graphic design and video editing, and cooking. I love the Leafs.

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Joined 1 year ago
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Cake day: June 20th, 2023

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  • I have been just making the curry for a while, so pretty much all ingredients are what I would like them to be. Not sure about exact measurements. Curry: Two medium white onions, diced same amount of diced eggplant. Salt and pepper. Sautéed in oil. Clear the middle of the pan for the spices, I used curry powder, cumin powder, coriander powder, red pepper flakes, and a garlic ginger paste. Add a tin of diced tomatoes. Add about a cup and a bit of mango yogourt - I usually use coconut cream here but felt like switching it up. Let simmer.

    Lentil balls: I boiled 1.5 cups of red lentils for 5 minutes, don’t want them too mushy. In a food processor I added, a large carrot (cut into smaller pieces), an onion, garlic ginger paste, close to the same spices from the curry, and parsley (I was out of fresh coriander), and a bit of the yogourt. Blended until it was in small chunks. Mix with the lentils, smashing most of it. I formed into balls and placed onto a greased baking sheet. I cooked it in a pre-heated oven at 425*F for 12 minutes, flipped the lentil balls and mashed them down a bit and cooked for another 12 minutes.










  • Dustwin@lemmy.caOPtoFoodPorn@lemmy.world[I made] Boneless (tofu) bites
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    1 year ago

    Thanks. It’s extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading… In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.