Cooking

Aloo Chana Masala

10 years
by in Cooking

Ingredients

  • 120ml Sunflower Oil
  • Fennel Seeds (about 12-24)
  • Cardamom Pods (freshly ground – never buy pre-ground Caradom)
  • 750g Par boiled Potatoes
  • 1 1/2 large onion
  • Curry Leaves (fresh if possible)
  • 2 tbs Ginger & Garlic paste
  • Salt (to taste)
  • 1 tsp Turmeric
  • 1 tin chickpeas
  • 1 tsp Cumin
  • 2 tsp Chilli Power (to taste)
  • 1 tsp Coriander Power
  • 6 salad tomatoes roughly chopped
  • 3-6 Green Finger Chillis
  • Fresh Coriander to top

Method

Par boil the potatoes for 2-3 minutes so still firm.

Gently heat Sun flower oil and add fenel seeds for a minute caramon.

Fry Onion and potatoes (aloo) in the pan for a couple of minutes.

Add curry leaves, ginger and garlic paste and salt and let cook for another 3-4 minutes.

Add chickpeas (Chana), turmeric, chilli powder, cumin powder, corriander powder and cook for a further 3 minutes.

Add chopped tomatoes but do not mix in. Cover and cook for 4 minutes with the lid in place.

After check the mix is not too dry and add water if it is.

Mix and add the green chillis and simmer on a low heat for a further 2 minutes.

Top with gram masala (optional) and fresh corriander and serve.

Rick Steins Cashew Nut Christmas Curry

27566
11 years
by in Cooking
Rick Steins Cashew Nut Christmas Curry
Print Recipe
Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 754.7 Total Fat: 64.6 g Cholesterol: 0.0 mg Sodium: 3.29 mg Total Carbs: 39.6 g Dietary Fiber: 5.8 g Protein: 16.6 g
Servings
4 Portions
Cook Time
80 minutes
Servings
4 Portions
Cook Time
80 minutes
Rick Steins Cashew Nut Christmas Curry
Print Recipe
Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 754.7 Total Fat: 64.6 g Cholesterol: 0.0 mg Sodium: 3.29 mg Total Carbs: 39.6 g Dietary Fiber: 5.8 g Protein: 16.6 g
Servings
4 Portions
Cook Time
80 minutes
Servings
4 Portions
Cook Time
80 minutes
Ingredients
Servings: Portions
Instructions
  1. Let the cashews 30 minutes in warm water.
  2. Heat the oil, add the cinnamon and saute there count a few. Add onion and garlic and cook for 5 minutes. Stir in the ginger, green chillies and turmeric, the powdered curry, coconut milk and lemongrass, pandan and curry leaf through. Cover and let simmer 20 minutes.
  3. Drain the cashews and stir them into the sauce along with 150 ml of water and half a teaspoon of salt. Cover and let simmer for 20 minutes. Remove the lid from the pan, add the green beans and cook another 10 minutes to cook the cashews and beans are tender. Get to the end of the cooking time the lid of the pan to make the sauce not what to cook in.
  4. Stir the sugar, lime juice and coriander and serve with rice.
Share this Recipe
 
Powered byWP Ultimate Recipe

Sri Lankan Curry Power

22084
11 years
by in Cooking
Sri Lankan Curry Power
Print Recipe
Sri Lankan Curry Power adds an authenicatic touch to all Sri Lankan dishes (especially when also cooking with Coconut Milk / Oil).
Sri Lankan Curry Power
Print Recipe
Sri Lankan Curry Power adds an authenicatic touch to all Sri Lankan dishes (especially when also cooking with Coconut Milk / Oil).
Ingredients
Servings:
Instructions
  1. Toast all the spices in a dry pan for a few minutes until they release their aromas and start to pop. Cool them slightly and then grind them in a pestle and mortar. Store in an airtight jar in a cool dry place.
Share this Recipe
 
Powered byWP Ultimate Recipe

Spinach Dhall – Dall Saag

12 years
by in Cooking

Daal saag

daalsaagBeen trying a number of Daal recipes and this is one of the simplest and really tasty. This has been adapted from BBC Foods Daal Saag

Ingredients

  • 225g moong daal – yellow split lentils
  • 750ml oz water
  • 1 tsp ground ginger
  • 3 tbsp vegetable oil or olive oil
  • 1 tsp black mustard seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp asafoetida
  • 2 hot green chillies, chopped
  • 8 curry leaves
  • 100g/3½ oz frozen spinach
  • 2 spring onions, chopped

Preparation method

Put the water and daal in a heavy saucepan and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Add the frozen spinach when the lentils are soft.
Heat the oil in a wok or large pan until a cumin seed fizzes when put in the oil and add the mustard seeds, turmeric, cumin, asafoetida, ginger, chillies and curry leaves and fry for 2-3 minutes stirring.
Add the cooked dhall and spinach to the frying pan and stir in the spring onions.
Heat for a further two minutes, season, then serve.

Vegetarian Meal Ideas

14 years
by in Cooking

If you are a vegetarian finding some interest meal ideas can sometimes be a challenge. Whilst there a lots of recipes out there (in the wild) coming up with something which ticks the tasty, healthy, low fat and not too time-consuming boxes is harder than it should be. So here is my list of ideas. Obviously the ingredients and variations can be changed depending upon the season. My suggested accompaniment (where listed) can be altered depending upon taste. Sometimes to save time and effort you can buy the main part of the meal ready prepared.

 

From Meatless Mondays site the following titles (all links go to MeatlessMondays.com and all credit is given to them)

Cheesy Veg Lasagna – for 6

580
15 years
by in Cooking

Oven 190 degrees C in a 9inch x 12 inch dish (2 inch high)

  • 9 Sheets of fresh lasagne
  • Tbsp olive oil
  • 1 Tsp mixed herbs
  • 1 tsp Oregano
  • 1/2 Tsp paprika
  • 1 head broccoli – in small pieces
  • 4 cloves of garlic
  • 1 carrot and 1 courgette in julienne strips
  • 1 onion chopped
  • 2 peppers chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato purée
  • 40g marg
  • 6 tbsp plain flour
  • 700 ml milk
  • 80g parmesan
  • 250g frozen spinach – thawed and squeezed out
  • 150g cottage cheese
  • 250g ricotta
  • 400g shredded mozzarella
  • Salt and Pepper to taste
  • 1/2 tsp Fresh grated nutmeg
  1. Heat oil. Fry onion for 2 minutes. Add garlic, broccoli, carrots, peppers, courgettes, tomatoes and tomato purée Add herbs and season. Cook for approx 7 minutes.
  2. In separate pan – melt butter, stir in flour and add milk bit by bit. Cook 5 minutes. Stir in 3/4 of the parmesan, salt, pepper and nutmeg. Cook for a further 1 minute. Remove from heat and add spinach and stir. Reserve one cup of this mixture separate for later.
  3. In bowl mix ricotta and cottage cheese and stir well – set aside.
  4. Spread small amount of spinach mixture in dish, lay lasagne sheets on top then layer 1/2 ricotta mix, 1/2 veg mix, 1/2 spinach mix and 1/2 of mozzarella – then lasagne sheets and repeat layers.
  5. Finish with lasagne sheets and add reserved cup of spinach mixture, parmesan and mozzarella.

 

  1. Bake for 35 minutes at 190 and rest for 5 – 10 minutes before serving.

 

Hot chocolate fondant

5712
16 years
by in Cooking

Ingredients

2 servings

  • 50g unsalted butter, plus extra to grease
  • 2 tsp cocoa powder, to dust
  • 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
  • 1 free range egg
  • 1 free range egg yolk
  • 60g caster sugar
  • 50g plain flour
  • icing sugar to dust
  • vanilla ice cream to serve

Method

Preheat oven to 160°C/Gas 2.

Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.

Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

Low Fat Tofu Cheese Cake

700
16 years
by in Cooking

Ingredients

4/6 servings

  • 9oz digestive biscuits crushed
  • 5oz margarine melted
  • 1 level tsp agar flakes
  • 7oz plain chocolate
  • 1 tbsp golden syrup
  • 8oz tofu (silken tofu works best)

Method

Mix biscuits and margarine. Put in grease proof cake tin and pat down firmly.

Make the agar flakes up with half pint water.

Melt chocolate and blend with golden syrup and tofu. Blend in the agar mixture and pour on top of biscuit base.

Chill for 2 hours.

Green Thai Vegetable Curry

412
16 years
by in Cooking

Serves 4, vegan Lemon grass, coriander, chillies, coconut milk – all these flavours belong to the wonderful food of Thailand.
This curry is based on the traditional Thai Green Curry found in many restaurants.

Ingredients

  • 1 tablespoon chopped fresh lemon grass
  • 1 clove garlic, crushed
  • 1/2 bunch Thai basil
  • 1/2 bunch fresh coriander, chopped
  • 1-2 small (hot) red chillies, deseeded and finely chopped
  • 4-5 tablespoons water
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons groundnut oil
  • 100g/4oz shallots or red onions, halved and sliced
  • 1 clove garlic, crushed
  • 1 small aubergine, cut into 1 cm/1/2 inch cubes
  • 1 courgette, cut into 1 cm/1/2 inch cubes
  • 100g/4oz green beans, cut into 2.5cm/1″ slices
  • 100g/4oz mange tout, topped and tailed
  • 300ml/1/2 pint coconut milk
  • juice of 1/2 lime or lemon
  • salt and freshly ground black pepper
  • Thai basil and fresh coriander to garnish

Method

Meanwhile, blend the lemongrass, garlic, basil, coriander, chillies, water
and blackpepper corns to a paste.

Heat the oil in a saucepan and gently fry the shallots or onion, garlic and
aubergine for 5 minutes. Add the aromatic paste and cook over a gentle heat
for 2 minutes.

Add the other vegetables and coconut milk and simmer for 15-20 minutes until
cooked. Add the lime or lemon juice, salt and pepper.

Serve the curry with the Thai fragrant rice with added lime zest, garnished
with sprigs of Thai basil and fresh coriander.

Courgette and Mushroom Tian

677
16 years
by in Cooking

Courgette and Mushroom Tian is a great vegetarian dish that we just love. It is a great example of synergy, the whole is greater than the sum of the parts.

  • 3 Tbsp Olive Oil
  • 2 Onions, thinly sliced.
  • 4 large courgettes (approx 800g) sliced in rounds.
  • 200 g Mushrooms
  • 100 g Arborio Risotto Rice (not good if subsituted)
  • 1-4 cloves of garlic (we love garlic and needs at least one).
  • 250 ml Vegetable stock (e.g. a stock cube)
  • 2 Eggs, beaten
  • 200 g Creme Fraiche
  • Nutmeg
  • 100 g-250 g Gruyere cheese (or mature cheddar is fine too). Depending upon taste.

Method

  • Heat Oil in large pan or wok.
  • Fry Onions gently for approx 3 minutes until soft.
  • Add Mushrooms, fry for another couple of minutes.
  • Add courgettes and fry dry for about 5 minutes.
  • Add rice, garlic, and hot stock and then season to taste. Not too much
    salt.
  • Bring to simmer and cook gently for 25 minutes, stiring occassionally.
  • Add the eggs, creme fraiche and nutmeg and 2/3 of the cheese.
  • Stir it all in and pour into shallow dish.
  • Place in preheated oven for 15 – 20 minutes until golden brown (until
    the cheese melts and bubbles).
  • Serve hot with fresh torn bread.
Next »
Go to Top