Tuesday, 25 May 2010

Guwar / Guvar / Guar Jo Shaak / Spicy Cluster Beans



Ingredients
2 tablespoons oil
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
4 medium tomatoes; blanched, peeled and chopped fine
1 lb guwar beens; topped and tailed
4 small potatoes; quarted
1 teaspn cumin seeds
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
Salt to taste

Method
1. Heat the oil in a large pan, add the cumin and the onion and fry until golden brown.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the guwar beans s mix.
4. Cover and cook for about 15-20 minutes until the potatoes and the guwar beans are cooked.

Serve with bajra rotla, puris, or chapati
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Monday, 24 May 2010

Coriander Potato Salad



Ingredients
8 medium-sized new potatoes; choped into bite-sized chunks
2 spring onions; chopped fine
1 green chilli; chopped fine
2 stems of coriander; chopped fine
2 tablespoons yogurt
1/2 tspn black pepper
salt to taste

Method
1. Boil the potatoes for 15 minutes or until cooked
2. Drain the potatoes, mix all the ingredients and serve.

I served it warm with bbq tuna and bbq vegetables
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Monday, 17 May 2010

Monday Evening Meal: Kadhi


Ingredients
1 250ml pack yogurt
500 ml water
2 tbspn gram / chickpea flour
1/2 tspn tumeric
3 garlic cloves; crushed
2-3 green chillies; crushed
1 inch ginger; grated
salt to taste
1/2 tblspn oil
1/2 tspn mustard seeds
a few curry leaves

Method
1. whisk together the yogurt, water, gram flour, tumeric, garlic, green chillies, ginger and salt
2. Heat oil in a pan large enough the the yogurt/water mixture
3. Add the mustard seeds and curry leaves; as soon as they splutter, add the liquid
4. Bring to boil and simmer for15 minutes
5. Serve with chapatti, chuti kitchri and aubergine and potato curry
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Sunday, 16 May 2010

Meat Pie Ismaili Style (Spicy Beef Pasty)

I have had loads of requests for meat pies, this is my Canadian cousin Firoz's recipe. We usually make this with puff pastry, see curry puffs


Ingredients

Short Crust Pastry
500 gm plain flour; sieved into a large bowl
1/2 tspn tumeric
salt to taste
250 gm butter; cut into cubes
125 mls (half cup) chilled water

Filling
500 gm minced lean beef
4-6 cloves garlic; minced
2 inch ginger; grated
2-3 chillies; minced fine
1 tspn tomato puree
1 tspn Lea and Perrin's Worchester sauce
1 tspn HP sauce
1 tspn Dijon mustard
salt to taste
1/2 tspn garam masala
2 medium onions
3 spring onions
2 tblspn chopped coriander
1 tbspn chopped mint

1 beaten egg for glazing



Method
Pastry
1.Place the flour, tumeric salt and butter in large bowl.
2. Use your finger tips to rub the butter into flour so that you get a fine breadcrumb like mixture
3. Add the cold water slowly mix to bind into dough-like consistancy
4. Wrap in cling-film and place in the fridge for at least 20 minutes

Filling
1. Dry cook the minced beef with garlic, ginger, chillies and salt, until all the liquid evaporates, break the lumps if they form.
2. Add Worcestershire, HP and tomato sauce, together with mustard and tomato puree. Stir and cook for 5 minutes.
3. Remove from heat and add garam masala, onions. When cool add the mint and coriander.

Pies
Preheat the oven at 220
1. Remove pastry from the fridge, and divide into 20 pieces.
2. Roll into a 3 inch circle, place the filling in the centre, wet half the edge with water and fold.
3 Mark the edge with a fork and place on a greased oven tray.
4.Repeat until you have made 20. Prick each pastry with a fork and brush with beaten egg
5. Place in the oven and bake for 15 minutes


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Roasted aubergine and goat's cheese pasta


This recipe is from Waitrose Recipes of the Month for May 2010
It was very tasty and easy to make. Next time I would probably use Feta cheese instead of goat's cheese


Ingredients
1 medium aubergine, cut into wedges
1 Red Onion, cut into wedges
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
8 leaves fresh basil, shredded, plus a few whole leaves for garnishing
150g essential Waitrose
Fusilli dried pasta
100g pack goat’s cheese
2 tbsp toasted pine nuts

Method
1. Preheat the oven to 220°C, gas mark 7.
2. Arrange the aubergine and onion in a small roasting tin. Scatter over the chopped garlic, olive oil and shredded basil leaves. Season. Roast for 20–25 minutes, stirring once or twice until tender and charred.
3. Meanwhile, bring a large pan of water to the boil and cook the pasta for 10 minutes until tender.
4. Drain and toss with the cooked vegetables, goat’s cheese, pine nuts and seasoning. Garnish with basil leaves and serve with a green salad.

Tuesday, 4 May 2010

Jeera Chicken (Cumin)


2 tablespoons vegetable oil
2 tablespoons jeera / cumin; roughly ground
1 large onion; chopped finely
4 boneless chicken breasts; cut into cubes
4 - 6 cloves garlic; minced
2 inch fresh ginger; grated
2-3 green chilles; finely chopped
1 lemon; juiced
2 tablespoons yogurt
fresh corinander for garnish

1. Marinate the chicken in lemon juice, garlic, ginger and chillies for at least 2 hours
2. Heat the oil in a pan, add the cumin, fry for a few minutes and add the onions.
3. When the onions are golden brown, add the chicken and mix until the chicken is coated with the onion/cumin sauce
4. When the chicken is brown, add the yogurt, cover and cook for 15 minutes, or until the chicken is cooked.
5. Garnish with coriander and serve.
I served it with chapati and a tomato, spring onion and coriander salsa.
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