Author: djkaradia

Serves 4
Ingredients
• 500 gm new potatoes peeled and chopped into bite size pieces
• 2 tbs cooking oil
• 1 tsp mustard seeds and cumin seeds
• 7-8 curry leaves
• 1 tbsp of Ginger and Garlic paste
• 1/2 tsp turmeric powder
• 2 tbsp of coriander and cumin seed powder
• 1/2 tsp of chilli powder (according to taste)
• Salt to taste
• ½ tin of tomatoe pure
• A bunch of coriander leaves (optional), chopped finely

Method:
1. Boil potatoes in their skin. Put them in a colander and run cold water over them. Peel and cut into bite size pieces. Keep aside.
2. Heat oil in a kadhai or wok.
3. Add mustard seeds and cumin seeds and curry leaves. Allow the seeds to splutter. It is a good idea to put the lid on here, as seeds jump out when they crackle.
4. Add ginger and garlic pest. Fry until little brown. About 10 to 20 seconds.
5. Turn the heat down and add all ground spices. Give a quick stir to release flavours. Add tomatoes and cook until oil comes on the top.
6. Add potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices. Add ½ cup of water.
7. Cook for 10 – 15 minutes on low-medium heat, stirring gently from time to time, taking care not to break the potatoes.
8. Add chopped coriander leaves and serve hot. This can be used as side dish or as main with dal and rice or choice of bread.

This is an easy dish to make, specially if you are using tinned black eyed beans.

Serves 4

Ingredients

• 400 gm. Black Eyed Beans – Tinned (Chodi)
• 2-3 tbs. Vegetable oil
• 1 tsp. cumin seeds
• A large pinch of asafoetida powder or hing
• 2 small onions, peeled and grated or finely chopped
• 1 inch piece ginger, peeled and grated or finely chopped or paste
• 2 cloves garlic, peeled and grated or finely chopped or paste
• 2 medium tomatoes, chopped or 2 tbs. sun-dried tomato paste or 200 gm. tinned tomatoes
• 1 level tsp. turmeric powder
• 1/2 tsp. chilli powder (adjust to taste)
• 2 tsp. coriander powder
• 1 level tsp. Garam Masala powder (optional)
• Salt to taste
• A handful of chopped coriander leaves to garnish

Instructions
1. Wash and soak the beans for a couple of hours in warm water. (or can be used tin)
2. Heat oil in a pan.
3. Add cumin seeds and when seeds splutter
4. Add asafoetida powder and onions, garlic and ginger and fry until onions are nicely browned.
5. Add tomatoes and spices. Fry again until oil separates. If using tomato puree, you may need to add a couple of tablespoons of water, to allow the spices to cook.
6. Add the beans, and stir fry for a minute or two.
7. Add 1/2 cup of water, stir, bring to boil and cook for 10 minutes for all ingredient to to mix well.
8. Adjust salt/chillies/ water.
9. Add half the coriander leaves and mix.
10. Serve hot, garnished with coriander leaves, with fresh Chapatties or Tandoori Roties or Plain Parathas.

Serves 2 – 4

Ingredients
• 250 gm green beans of any type, topped and tailed and chopped in small bite size pieces
• 250 gm small new potatoes pealed and cut into cubes
• 2 tbs cooking oil
• 1 tsp cumin seeds
• 1 tbsp garlic and ginger crushed or paste cloves crushed or finally chopped
• 1 green chilli finely chopped
• 1 1/2 tsp coriander and cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder (adjust to taste)
• 1 1/2 tsp salt (adjust to taste)
• 1/2 tsp  Garam Masala
• 1/2 tsp dry mango powder ( amchoor ) or 1 chopped tomato to make less dry dish

Instructions
1. Prepare, wash and drain vegetables and keep aside.
2. Heat oil in a wok or kadhai or sauce pan.
3. Add cumin seeds and wait for seeds to splutter.
4. Add crushed ginger and garlic and fry for 10-15 seconds.
5. Add prepared vegetables, all spices, except garam masala and mango powder. Stir fry for a minute or two, until vegetables are well coated with spices. Lower heat to low.
6. Cover and cook until potatoes are tender, stirring from time to time. If needed add little water.
7. Adjust salt/chillies by tasting.
8. Add garam masala and mango powder or chopped tomaoto. Let it cook for further 5 min.
9. Mix well. If it looks watery, raise heat and quick fry until all water is evaporated.
10. Serve hot with Plain Parathas or  Chapatties or rice and dal.

Serves 4
Ingredients:
• 250 gm. Paneer cheese, cut into cubes
• 200 gm. shelled, fresh peas or frozen peas
• 2 tbs. oil
• 2 large black/brown cardamoms *
• 2 bay leaves *
• 5-6 pepper corns *
• 4-5 cloves and a small piece of cinnamon stick *
• 200 gm. or two medium sized onions, peeled and finely chopped or grated*
• 1 inch piece of ginger, peeled and grated*
• 2-3 cloves of garlic, peeled and crushed or grated* ( Ginger & Garlic can be turned in to paste)
• 1 1/2 tsp. coriander powder
• 1/2tsp. turmeric powder
• 1/4 tsp. chilli powder
1 tsp sugar
• Salt to taste
• 250 gm. 2-3 medium) tomatoes, pureed in a blender
• 2 tbs. melon seeds**
• 5-6 cashew nuts** (**both nuts can be ground together and can be replaced or avoid)
• 1 tbs. dry methi (fenugreek) leaves, sold as kasoori methi in Indian shops.
• 2 tbs. cream (optional)
• 1/2 tsp Garam Masala powder
• A handful of fresh coriander leaves, chopped finely

Method:
.
1. Heat oil in a pan and add bay leaf, cardamom, pepper corns, cinnamon stick, cloves and bay leaf. (if using garam masala, can avoid whole spices) Stir for a few seconds and add onion. Fry until lightly browned. Add ginger and garlic grated or paste. Add 2 tbs. water and fry again, until oil separates.
2. Add coriander, chilli powder, turmeric, salt, fry for a few seconds.
3. Add tomatoes and ground melon/cashew nuts and butter. Fry until oil separates.
Meanwhile fry paneer cubes with 1tsp butter in frying pan.
4. Add peas, paneer and 1 1/2 cups of water. Simmer until peas are cooked. You may need 1/2 or 1 cups of water depend on the required gravy consistency.
5. Add garam masala
6. Serve garnished with coriander leaves, with fresh Chapatti or Paratha.

• 1 clove of garlic
• ground black papper
• large bunch of fresh basil leaves
• 50g pine nuts
• 3 tbsp olive oil
• 50g parmesan finely grated

Method

Mix all ingredients in food processor or grind it with mortar and pestle. Enjoy your delicious pesto on pasta, salad or why not try on pizza !!

Hint :

Try on tagliatelle with stripped potatoes and fresh fine green beans. If tagliatelle is fresh than you can cook all in one pot otherwise cook potato stripes and beans separately for 2-3 minutes in little salty water.

• 100 gm soft butter
• 100 gm caster sugar
• 100 gm self raising flour
• 1 tsp baking powder
• 2 egg medium
• preferred flavor (1/2 tsp vanilla extract, orange juice and orange zest or lemon juice and lemon zest)

Method

Combine all ingredients in a large bowl and mix it well with an electric whisker.

If you don’t have electric whisker try the traditional method. Mix sugar and butter until mixture becomes nice and creamy then add egg little at a time and keep mixing. Now add Vanilla extract and mix a little more. After this stage add flour and baking powder together and fold it in gently. Now the cake mixture is ready to back. Add this mixture in cupcake cases or cake tin. Bake it in the oven at 180 for 12 min. After 12 minutes, check your cake with a sharp knife or cocktail stick. If  knife or cocktail stick comes out clean after piercing the cake in the middle, your cake is ready. Otherwise, leave it in the oven for further few minutes.

Enjoy delicious cake!!