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As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.
Ingredients:
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp oil
  • 2 small cooking onions (finely chopped)
  • 12g garlic (pulped)
  • 12g ginger (pulped)
  • 1 green finger chilli (chopped)
  • 400g can chopped tomatoes
  • 1 400g can chick peas
  • 1 400g can brown chickpeas (kala chana)
  • 1 cup (250ml) water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • salt
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • chopped fresh coriander
Method:
  1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
  2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
  3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
  4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
  5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
  6. Decorate with freshly chopped coriander & serve.
Serve with rice or bread as a main course or as a side dish. Enjoy!
Serves 4
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  • 2 medium potatoes, peeled
  • 1 small cauliflower
  • 2 tbsp oil
  • 1 tsp panch phoran
  • 2 cloves
  • 2 cardamom pods (seeds only)
  • ½ tsp cinnamon
  • 1 bay leaf
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 2 tsp sugar
  • 250ml water
  • 2 tomatoes, chopped
  • 200ml yoghurt

Method:

  • Heat the oil in a pan, cut the potato & cauliflower into chunky pieces & fry for 5 mins, turning frequently.
  • Now stir in the panch phoran, cloves, cardamom, cinnamon, bay leaf, turmeric & chilli powder & cook for a minute.
  • Add the water with the salt & sugar, bring to the boil & then simmer on a low heat for 15 mins or just until the potatoes & cauliflower is just cooked.
  • Stir in the yoghurt & tomatoes and cook for a further 5 mins.

Decorate with some chopped fresh coriander & a sprinkle of garam masala. Serve as a side dish or with naan, chapatis as a main course. Enjoy!

Serves 2-4

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I have recently been introduced to Paratha & I have to agree these are fabulous! I served them with a Cucumber & Mint Yoghurt dip. This recipe makes 6 Parathas.

The Dough:

  • 1 Cup Wheat Flour or Chapatti Flour
  • ½ Cup Water
  • Pinch of Salt

Potato (Aloo) Filling:

  • 2 Large Potatoes, mashed
  • ½ tsp Salt
  • ½ tsp Cumin Seed
  • 1 Green Chilli, chopped
  • 2 tbsp Chopped Coriander
  • ½ tsp Garam Masala
  • ½ cup of Flour for rolling.

Make the Dough:

Mix flour, salt and water to make soft dough. If the dough is hard add a little more water, if too sticky add a little more flour. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Make The Aloo Filling:
Boil the Potatoes for 15-20 mins, let them cool & mash with the back of a fork. Mix in the Chillies, Coriander, Cumin seed, Garam Masala & Salt.

Making the Paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should a little bigger than the dough balls. Roll the dough into 3 inch diameter circles & place a potato ball in the centre. Now wrap the dough around the potato ball & seal. So you have a potato ball with a dough casing. Continue until you have 6 balls & let them settle for 5 mins before rolling them. Heat a heavy frying pan on a medium high until very hot. Roll a dough ball in dry flour, place sealed side up & roll out to 6″ in diameter. If the dough sticks to the rolling pin or surface, lightly sprinkle with flour. Place the Paratha in the hot pan for about a minute then flip the Paratha over & spread 1tsp of oil with the back of the teaspoon, flip back over & spread 1tsp of oil on that side. Light press down on the Paratha & cook til golden brown on both sides. Repeat until you have all six, keep then warm before serving. Serve with any of my curries or as a starter. I was inspired to make these by a friend & found the video a help when making these Paratha. Enjoy!

Cucumber & Mint Yoghurt:
  • 5 tbsp Natural Yoghurt
  • ½ Cucumber, Peeled & Cubed
  • 10 Fresh Mint Leaves, finely chopped
  • ½ tsp Salt
  • Splash of Lemon Juice

Mix all ingredients in a bowl & place in a refrigerator 1 hour before serving, to let the flavours combine. Enjoy!




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  • 2 tbsp vegetable oil
  • large pinch ground Asafoetida
  • 1 Bay Leaf
  • ½ tsp Bengali five-spice (panch phoran)
  • 1-2 Red chillies
  • 1 small onion, chopped
  • ½ tsp ground Turmeric
  • 2 level tsp ground Cumin
  • 1 heaped tsp ground Coriander
  • salt, to taste
  • sugar, to taste
  • 2 tsp ginger paste
  • 500g Butternut squash or Pumpkin, peeled, seeds removed & cut into 1″ cubes
  • 200ml boiling water
  • 200g canned chickpeas, drained and washed
  • 1 tsp ground garam masala
  • 1 tsp ground fennel seeds

Method:

  • Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
  • Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown.
  • Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.
  • Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
  • Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve with rice or naan. Enjoy!

Serves 4

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Easy Pilau Rice

A really easy Pilau Rice Recipe that cooks
the rice to perfection!  

  • 30g Butter
  • 1 Small Red Onion (Finely Chopped)
  • 1 Garlic Clove (Sliced)
  • 1/4 tsp Cinnamon
  • 1 tsp Cumin Seeds
  • 4 Cardomon Pods (Split)
  • 5 Cloves
  • 1/2 tsp Tumeric
  • 2 Bay Leaves
  • Small handful of Sultanas (Optional)
  • 250g Basmati Rice

Method:
Wash the rice until the water runs clear & then drain in a colander. Heat a large saucepan & dry fry the Cumin Seeds for 1 minute then remove a crush in a Motar & Pestal. Put the pan back on the heat & add the butter, when melted add the Red onion & Garlic a fry until soft. Now add all the other ingredients (except Sultanas) to the pan & stir in the rice. Now add Cold water to the pan so it just covers the rice. Bring to the boil (uncovered), once boiled, cover with the lid & simmer for 5 minutes then take off the heat and leave to stand (Covered) for 15 minutes. Remove Bay Leaves, throw in the Sultanas & serve with your favorite Curry. Enjoy!

Serves 4
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Tadka Dal

the Dahl:

  • 250g Yellow split peas
  • 50g red lentils
  • 1½tsp salt
  • ½ Small Onion (sliced)
  • 1 Tomato (chopped)
  • 1/4tsp Tumeric
  • ½tsp Chili Powder
  • 1 6″ red Chili (whole)
  • 2 Bay leaves
  • 1ltr Water

the tadka:

  • 4 tbsp Oil
  • 4 medium garlic cloves
  • 1tsp Bengali 5 Spice (Panch Phoran)
  • ½tsp Cumin Seed
  • ½ Small Onion (Chopped)
  • 2 Chillies (1x red, 1x green) deseeded & chopped
  • 2 tbsp Fresh Coriander (chopped)
  • 1 tbsp Butter

Dahl method: Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas), red lentils & the water. Then add the salt, turmeric, chili power, bay leaves, 6″ Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste. Add a splash more water if required.

Tadka Method: For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don’t remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4
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Lemon Rice

  • 2 tbsp vegetable oil
  • 2tsp Bengali five spice
  • 2tbsp peanuts, chopped
  • 1–2 dried red chillies, chopped
  • 1 tsp chopped ginger
  • 1⁄4 tsp turmeric powder
  • 10 curry leaves, torn
  • Salt, to taste
  • 2 tbsp lemon juice
  • 300g cooked Basmati rice

Method: Heat the oil in a large non-stick frying pan/wok and add the 5 Spice, peanuts and chillies and stir-fry for a couple of minutes. Add the ginger, turmeric powder, curry leaves and salt and cook for 1 minute. Add the lemon juice and cook for another minute. Add the rice and peanuts (wash 1st if using salted peanuts). Mix & heat thoroughly. Enjoy!

Serves 4

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