Menu for Rachel and Tal Lunch 2nd July 2011

Starters (Vegan)  Assorted Vegetable Bhajia (Indian style tempura made from Chickpea flour served with coconut coriander and chilli chutney, Dips and Puri    (crispy Indian fried bread),  Bhurto (smoked aubergine with fresh herbs), Avocado and mint with a hint of chillies

Main Course  Chicken Makhani (Chicken tikka in a buttery tomato sauce), Butternut Squash Korma (Vegetables  in a creamy coconut sauce) , Split Mung Beans with Spinach                                                                          

Sides  (Vegan) Herbed Pilau Rice, Nan Bread, Tomato Salad                                                                                                

Pickles  (Vegan) Sprouted Fenugreek (with pomegranate molasses - sweet, sour and hot!) , Gunda and Mango (with mustard and fenugreek seeds)

Dessert:  (Vegan) Nutty Carrot Halva (grated carrots steeped in almond milk flavoured with cardamom and saffron

Drinks:  Salty Lassi (yogurt drink), Fruit Juice

Give Peas a Chance

Peas are in season right now, some tasty recipes:

Click to View Recipe

Peas and Cauliflower Curry

Minced Beef and Peas Curry

Peas and Potato Curry

Peas and Spinach Burgers (Hara Bara Kebab)

Mutter Katchori

Peas, Aubergine and Potato Curry

Methi Peas and Mushroom Curry

Peas Pilau

Gujarati Khandvi - Microwave Method

Ingredients

Batter

1 cup Chickpea / gram flour

1 cup yogurt

2 cups water

3 garlic cloves; minced

1 inch piece of ginger; grated

2 green chilies; minced

½ teaspoon turmeric

1/8 teaspoon asafetida / hing

Salt to taste

For Vaghar / Tempering

1 tablespoon oil

1 teaspoon Mustard Seeds

1 teaspoon cumin

2 teaspoons sesame seeds

6 curry leaves

For garnish

1 tablespoon desiccated coconut

2 tablespoons coriander; finely chopped

Method

1.    Place all the batter ingredients in a microwave bowl, mix well to make a smooth fairly thin batter. Beat well; I used a hand blender to make sure there were no lumps.

2.    Cook uncovered in microwave for 3 minutes, mix well and cook for another two 3 minutes mixing well between cooking. I cooked the batter for a total of 9 minutes. (Microwave times differ according to different makes).  The batter should be quite thick now

3.    Test if it is done by place a drop on a flat surface, if it sets, it is ready.

4.    Spread the batter as fast as possible with a palate knife on ungreased foil sheet.   Make sure is spread quite thinly.

5.    When cool and set, (a couple of minutes), cut the sheet of khandvi into 2 inches thick pieces.  Roll each piece into khandvis (like Swiss roll), and place on a flat serving dish.

Vaghar/tempering

6.    Heat the oil in a frying pan, and add the sesame, mustard and cumin seeds with the curry leaves cook for a 2-3 minutes and pour over the khandvi.

7.    Garnish with the desiccated coconut and the chopped coriander.