Category: Uncategorized

Serve 6 with rice

100 gm Tuver Dal

400 ml Water

2 tomatoes

3/4 lemon or 4 tsp lemon juice

1/2 tsp salt or to taste

1 tsp green chilli, ginger and garlic paste

1/2 tsp tumeric

½ tsp red chilli powder

2 tsp cumin and coriander powder

1 tsp Fenugreek seeds

1 tsp Mustard seed

1/2 tsp Cumin Seed

1 tbsp Sugar or about 1 inch piece of jaggery

1/4 tsp Asafoetida

1 Red Dry Chilly (Option)

handful coriander chopped

Method:

Wash the dal and add 400 ml of water.

Add 2 medium tomatoes and 1 tsp fenugreek seed and boil in the pressure cooker for 6 visel. After that switch the cooker off and let it cool down before opening the pressure cooker at least for 15/20 min.

Once pressure cooker is cooled, open the lid and take the tomato skin off(optional).

Now add 1 tsp chilli, ginger and garlic paste, ½ tsp red chilli powder, 2 tsp cumin and coriander powder, 4 tsp lemon juice (3/4 lemon), ½ tsp salt or to taste and jaggery or sugar.

By using hand held blander, bland everything well.

Now add ½ tsp turmeric powder and another 100 ml water if the consistency is too thick. Now boil the dal for 5 min.

Add another sauce pan and add 1 tbp oil and heat the oil for 30/40 seconds.

Now add whole red chilli, mustard seeds and Cumin seeds and let the mustard seed crackle. Now add asafoetida and little boiled dal. Quickly cover the lid to avoid dal splashing everywhere for 10/20 seconds. Now remove the lid and add remaining dal and boil it for another 5 min. Add water if required. Add chopped coriander and enjoy.

1 medium potatoes

1 Medium aubergine similar to potatoe

1 small tomatoes

1 tsp ginger paste or grated

1 tsp garlic crushed or paste

1 tbsp oil

1/2 tsp turmeric

1 or 2 chopped chilli

* can make paste of ginger garlic and chilli paste together

1/2 tsp mustered seed

1/2 tsp cumin seed

1/2 tsp Garam Masala ( optional)

Method:

1 medium potato slices (medium)

1 tb spoon corn flour

1 tb spoon gram flour

1 tsp ginger garlic paste,

2 to 3 chilies finally chopped or

2 tsp ginger, garlic and chilli paste

Finally chopped coriander

Salt to taste

1 or 2 tsp water if required.

• 500 gm (1lb) sweet potatoes
• 1tbsp light olive oil
• 1 tsp salt (to taste)
• 2 tsp milk paprika
• 1 tsp cayenne pepper
• sour cream and chopped chives to serve

Method:

(For 2 people)

375 gm carrots
30 gm lightly salted or unsalted butter
50 gm sugar
100ml single cream
2 t sp ground almonds (optional)
1 pinch nutmeg 
2 pinch cardamom 
1 pinch saffron (optional)


Recipe:-

peel,wash, top and tail the carrots.
Grate the carrots according preferred thickness.(I great them fine)
Now take wide non stick sauce pan and add butter and melt the butter for 20 seconds. 
Add grated carrots and keep stirring for 1-2 minutes.(high heat)
Now cover the saucepan and let it cook for 10 min. Now add cream and let it cook for further 10 min.(low heat)
Hopefully there is not much liquid has left. If there is quite a lot liquid than increase the heat and let all the liquid evaporate.
Now add sugar, nutmeg, cardamon and almonds and keep stirring for further 5-10 minutes. 
At this point halwa should be fairly stuck together. If not keep stirring for further few minutes.
Enjoy your halwa on its own or with vanilla ice cream!

Hope you like it!

This refreshing salsa can be whipped up in minutes, a chop, whiz and stir are all it takes…

Ingredients

• 1 small red onion
• Juice of 1 lime
• A pinch of salt
• 1 mango
• A 5cm (2in) piece of finely chopped cucumber
• ½ chopped avocado
• 1 tbsp each sweet chilli sauce and fish sauce
• A handful of freshly chopped coriander leaves and stalks

Method

1. Finely chop 1 small red onion and put into a small bowl with juice of 1 lime and a pinch of salt. Leave to marinate for 20min. Peel and chop 1 mango, then add to bowl with a 5cm (2in) piece of finely chopped cucumber, ½ chopped avocado, 1tbsp each sweet chilli sauce and fish sauce and a handful of freshly chopped coriander leaves and stalks. Stir and serve.

This is a quick rice dish to make. It can be eaten on its own, served with natural yoghurt, Sweet Mango Chutney, pickles and papads (papodoms).

Ingredients
• 500 gm. Basmati or any good quality rice
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds *
• 100 gm. shelled peas or a mix of peas, chopped carrots, beans etc. You can use frozen ones.
• 3/4 tsp. turmeric powder (optional)
• 1 litre water (double the amount of rice in volume)
• Salt to taste

Instructions
1. Wash and drain rice in a sieve. There is no need to soak.
2. Boil water separately.
3. Heat oil or ghee in a pan with a tight fitting lid.
4. Add  cumin seeds and let them splutter.
5. Add rice and stir in gently for a 1 minute, to coat each rice grain with oil. 6. Add peas/mixed vegetables and turmeric and stir-fry on high heat for a minute or so.
7. Add salt.
8. Add boiling water. I tend not to measure water and use just enough to cover the rice and 1/2 inch above the rice.
9. Let the rice come to a brisk boil for 10 seconds.
10. Lower heat to minimum, cover and cook for 10-15 minutes. Try not to peek in every few minutes.
11. Once cooked, fluff up with a fork. Take care not to break the rice when transferring to a serving dish.
12. Serve hot with popodoms/papars, pickles, yoghurt and sweet mango chutney.
13. A different flavour is obtained by adding a few strands of saffron while the rice is boiling.
14. Rice can be garnished with sliced onions, fried until dark brown, a few cashew nuts, almonds etc.

This dish is usually served as a starter and consists of bite size squares of ‘Paneer’ Indian cheese.

Serves 4
Ingredients
• 250 gm Paneer
• 1/2 inch piece of ginger, peeled
• 2-3 garlic cloves peeled
• 2 green chillies (adjust to taste)
• Juice of 1/2 lemon
• 1/2 tsp Garam Masala
• Salt to taste
• 1 tsp cumin and coriander powder
• Lettuce or red onion, thinly shredded.

Method:
1. Cut the cheese block into small squares or finger shapes.
2. Grind together ginger, garlic and green chillies with the lemon juice and make into a fine paste.
3. Add garam masala, salt and cumin and coriander powder.
4. Add cheese pieces to the paste and marinate overnight in a fridge or at least for a few hours.
5. Place on a baking dish lined with aluminium foil (it cuts down washing up!)
6. Bake in a very hot oven 240º C for 10 minutes or so. It cooks very quickly so keep an eye on it. Paneer is done when it is sizzling and the edges begin to look slightly burnt/brown, like they have been barbecued. You may need to turn it over once during the cooking, to ensure even browning. (If don’t want to cook them in oven, cook them on non stick frying pan for 5 min. Turning occasionally.
7. Serve piping hot on a bed of thinly sliced lettuce or shredded red onions or as finger food on little tooth picks.