Saturday 6 June 2020
1 cauliflower washed and cut into florets
1 tablespoon vegetable oil or cooking spray
1 cup plain flour
1/4 cup corn flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garam masala spice mix
1/4 teaspoon hot chilli powder
1 clove garlic; minced
1 teaspoon freshly-grated ginger
1 tablespoon soy sauce
3/4 cup water
2 tablespoons olive oil
1 small-medium onion finely chopped
3 large cloves garlic minced
1- inch piece fresh ginger peeled and grated
1 1/2 teaspoons corn flour
2 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons jaggery or brown sugar
1 tablespoon cider vinegar
1 tablespoon hot sauce (Siracha or Nando’s Sauce)
½ teaspoon crushed red pepper flakes
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon hot chilli powder
½ teaspoon ground black pepper
½ cup water
2-3 Spring onions
Method: preheat the oven to 200C
- Line a large baking sheet with foil add 1 tablespoon of oil and spread.
- Add the flour, corn flour, baking powder, salt, black pepper, garam masala spice mix, hot chili powder, garlic, ginger, soy sauce, and water in a large bowl, mix together to form a thick batter
- Cover each piece of the cauliflower with the batter and place on the prepared baking sheet. Bake the cauliflower for 30 minutes at 200C.
- To make the sauce: Add soy sauce, tomato paste, brown sugar, cider vinegar, hot sauce, crushed red pepper flakes, turmeric, garam masala, hot chili powder, black pepper, and water in a whisk together. Set aside.
- Heat the oil over medium heat; once hot, add the onion and cook until softened, but not yet browned, about 3 to 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
- Add the spicy sauce mix and bring to a boil, then mix the cornflour in a little water and add and bring to a simmer.
- Place the cooked cauliflower in a large bowl, pour the sauce over it and mix.
- Transfer to a serving dish and garnish with sliced spring onions and sesame seeds.
Thursday 14 May 2020
500g paneer, cut into 1 inch cubes
2 tablespoons vegetable oil
2 fresh tomatoes, blanched and blended
1 tablespoon tomato puree
1 teaspoon turmeric
2 inch ginger, grated
2 cloves garlic; minced
2 green chillis, finely chopped
1 Red Romano pepper; cut into rings
1 Green Pepper; cut into strips
1 medium onion; sliced into semi circles
2 inch Ginger, julienned
Salt to taste
Coriander to garnish
- Cut the paneer into cubes and place the paneer on a oiled baking sheet and cook for 10 minutes at 180C
- Place the tomatoes in boiling water for 2-3 minutes, cool in cold water, peel and blend.
- Prepare all the garlic, ginger, chillies (blend them together or mince and grate)
- Slice the peppers and onion
- Juienne the ginger into match sticks
- Heat the oil in a wok or a large saucepan, add the paneer, the minced garlic, ginger and chillies. Cook for about 5 minutes.
- Add the tomatoes, cook for about 15 minutes.
- Add the onions and peppers and cook for a further 4 minutes.
- Garnish with chopped coriander and julienned ginger
- Serve hot with rice or/and naan.
Monday 11 May 2020
1 small to medium eggplant
1 tablespoons mustard oil
1 Spring onions onion (very finely chopped)
1 tomato (very finely chopped)
1 green chilies (very finely chopped, optional)
2 cloves of garlic (very finely chopped)
2 stems of coriander (chopped)
Salt (to taste)
1/2 lime; juiced
250g Greek yogurt
Roast cumin for garnish or Garnish with coriander
Roast the aubergine in the oven for 30 minutes at 180C (COMPLETE THIS STEP BEFORE WE START)
Peel off the skin and remove the stem, and chop the aubergine place in a bowl and add to the yogurt.
Place the yogurt into a bowl and whisk well.
Use a teaspoon of English Mustard in 1 tablespoons of olive oil instead of mustard oil
Add the lime juice and mix well.
Cover the bowl with and chill in the refrigerator for roughly 30 minutes
serves 2 to 3
Sunday 10 May 2020
Ingredients. cup size 250 ml
2 cups plain flour
4 tablespoons olive oil
1.5 teaspoon bicarbonate of soda
2 teaspoons salt
3/4 cup yogurt
optional: nigella seeds, sesame seeds, chilli flakes or coriander leaves
PLEASE HAVE THE DOUGH READY BEFORE THE CLASS
Place the flour in a bowl, add the olive oil and rub it in with your fingertips so that you get a bread crumb like constitency.
Add the salt, bicarbonate of soda and yogurt. Mix together into a dough.
Coat the dough with a little olive oil to stop it sticking to the bowl cover and leave for 1 hour.
Divide the dough into 6 equal pieces. Scatter some flour across the bench top and roll the dough into oval shapes about 6 inches long.
Heat the griddle or tava on the stove, when hot, cook each side for about 2 minutes.
Brush with oil
If you want before baking you can sprinkle the naan with nigella (kalonji or sesame seeds or chilli flakes. You can also add chopped coriander after cooking.