By popular request, I present
The recipes from the common ground kitchen. It's as close to what I did as I can remember, as most of the recipes are in my head and I tend to cook intuitively and not with a book.
Aloo Gobi Masala (potato curry)
Spice mix:
2 tsp
coriander powder 1 tsp
cumin powder 1 tsp
turmeric 1/4 tsp
garam masala 1/2 tsp
chilli powder (or more or less according to how you like it)
pinch of
asafoetida (also known as "hing" - ask at your asian grocer)
Mix spices together with about 1/4 cup
water have everything ready to go before you start to make it easy.
heat 2 Tbsp
ghee or oil - see note in a pan/wok/pot
add 4 medium
potatoes , peeled and cut into 2cm cubes
add spice mix, stir to coat all the potato. Cook for a couple of minutes.
Add 2 diced
tomatoes or 1/2 can of diced tomatoes.
and some water, just enough to simmer in, not too much.
You can now add other hard veges in too if you want, I would definitely go for
cauliflower If you want to add green veges, do this when everything else is basically cooked. (spinach is a good one to add too)
cook some more, until veges are tender but not soggy. Add more water in a little at a time if needed.
add in 2 tsp
mustard seeds, 1/2 tsp
cumin seeds,
two
tomatoes cut into 8 wedges
some
curry leaves, torn into pieces or chopped (you can use dried ones, just soak them in hot water for a while first)
2 tablespoons of
curd (I left this out)
salt and chopped fresh chillies to taste. Cook about another five minutes, or until you are ready to eat it!
Serve with steamed basmati rice or as a side dish to other curries.
Yummy.
*Ghee is clarified butter, you can buy it or make it. It is just the clear fat part, without the milk solids. To make ghee, heat 250 gms butter in a small saucepan very very slowly so the white bits stay on the bottom and the yellow clear oily bit separates to the top. Once it is melted, slowly and carefully pour off the clear stuff, avoid getting any white bits in it. Keep it in the fridge. Throw away the rest, its useless. Very salty!
Alternatively just use butter, or oil. Oil can give the curry a slightly bitter taste though. Best oil to use if you must use oil is sunflower oil. (thats what we used at CG)
The rest to follow soon - work calls....
thanks for that list steph!! 
i think my computer is gonna crash from all the pictures!! 
it confuses people!
J-camp 05 
18-21 nov 2005.
...oh so *that's why my computer was making a louder hhhhhuuuuuummmmmmm than usual 
have a feeling it was you...but i have a shocking memory for names (especially when there's real names & hop names to learn! 
If only we had the time. We'll put it on the "To Do" list for next year 
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