Fair enough. Palak paneer is not what I’d call “show food”. Although if you pass on every food that looks like vomit, you’re going to miss out on some stuff.
I love samosas, but damn are they annoying to make at home! I’ll take a restaurant making 200 of them any day, no matter how it tastes (which is generally great)
Yum! I’m making a real bastard Indian-American fusion “Butter Paneer Pizza” tomorrow. Got the paneer marinating in the fridge (first time marinating paneer!) and the preferment for the dough is bubbling away on my nightstand (rest of the house is too cold for it to get properly frothed).
I would toss with some kind of vinaigrette to get the acidity instead of just throwing more ingredients in. You don’t say if this is hot or cold, but it reads more like a pasta salad.
If you want a stroganoff, go for a mushroom version then, which means get rid of the olives and tomatoes. Add a little Dijon for acid and flavor.
You keep saying vegetarian, but the context implies vegan. What is your goal? If only vegetarian, then add some cream or butter. Adding cheese changes it from traditional stroganoff to generic American casserole, which can be delicious.
Right now I’d say your recipe is half way between a mushroom casserole and a chili. Those don’t sound like good combination. Pick one and commit in that direction. Also, using canned and frozen veggies in an instant pot is going to result in some very mushy food without their distinct flavors. You might want to opt for the fresh versions of some things, namely onions and mushrooms.
I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.
the trick to tortillas is take a basic flatbread recipe (cup of flour, pinch of salt, half cup of water) and let the dough rest in the fridge for about 15 minutes
Ivxferre has good advice. My go-to is 3 cups flour, 1/4 c lard/butter and 1 C warm water gets me 12 tortillas depending on size, I get about 7-8 inch. I prefer em pretty light and thin, I don’t like the Cozumel thick kind. 4 cups flour/ 1 1/3 cup water, etc. to make 16. I can’t say what the measurements are by weight, but I don’t spoon my flour into cup measure, I scoop and level.
I usually make the dough and let it rest while I take a break and do something else so it’s not such a laborious process. If you can get a partner to work the pan while you roll it can go very fast. The more times you do it the faster you will get, it’s always slow the first time to try a new thing.
Reduce the amount of water from 200g227g (6675%) to 180ml (60%). The dough should be less messy = faster to work with.
Working too fast on anything with gluten is counter-productive, as it starts fighting back. Instead it’s better to work small steps on each chunk of dough, like this:
form all chunks of dough into balls
turn all balls into UFOs (discs with thick cores and thinner borders), by hand
turn all UFOs into properly shaped discs, using the rolling pin
This way, as you’re working with a chunk of dough, the other chunks have some time to rest.
Table space is usually a concern when you’re making tortillas, and that makes the process slower. If possible recruit the help of someone else to fry the tortillas for you, as you’re rolling them.
I’ve had success with this recipe, which is in grams. I just made a baker’s % out of it and mostly use that now for flour tortillas since the recipe made more than I wanted.
Here is the after. Its very hot, I used it to top a variation on Chicken Katsu Curry today. I know that isn’t a hot dish but variety is the spice of life or some such.
This is a ‘burns the top of your mouth, and inside of your lips, but still has flavor’ hot sauce.
ETA: another photo from a few days in to the ferment.
N.B. I’m a bit drunk. I did make flour tortillas about two hours ago though.
My math could be wrong (see above) but that is 72% hydration which is just below Focaccia territory.
What I did: flour, pinch of salt, pork belly fat (30 grams at a guess), mix with a Danish whisk until crumbs form, very slowly add water until it comes together. No measurement for that because there are many variables.
Knead by hand for around 5 minutes. You should see small pockets of fat, but also some gluten development. It’s kind of a variation on a rough puff pastry in that regard, but it needs to be smooth. Wrap tightly and put in a cool place, fridge, next to my heart, wherever.
Ball it, let it rest a few minutes to relax the gluten, then use a tortilla press, a flat plate, or roll it. Depending on how much gluten development there is you may need to re press/ roll.
I never use baking powder, the steam is enough to leaven it sufficiently for a tortilla.
Letting it rest both relaxes the gluten and helps the flour hydrate. This helps keep the dough from being gritty and makes it easier to form with less snapback (greater extensibility).
I’m too big to fit in a microwave and remvoing my heart from my body seems imprudent.
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