Rösti-Topped Salmon Pie With Broccoli, Green Garlic and Dill

This is my entry for JFI for March

Ingredients
For filling
salmon; cubed
brocholi spears; cut into bite sized portions
peas
green garlic; chopped (if not availabe use ordinary garlic)
small bunch of dill
creme fraiche
salt and pepper to taste

Rosti topping
4 large waxy potatoes; boiled and roughly grated,
2 tbspn of vegetable oil
parsley



Method
Filling
1. Place the peas, green garlic and dill in a large oven dish, mix
2. steam the fish and the brocholi for 10 minutes, mix with the peas mixture, add the salt and pepper
3. Add the creme fraiche and mix well
4. top with the rosti
5 Cook at 180 C for 30 minutes, or when the topping is nicely brown.

Rosti Topping
mix the grated potato with the oil and parsley, sprinkle on top of the pie and cook for 30 minutes at 180 C for 30 minutes or when the topping is nicely brown

Mashed potato or swede can be used instead of rosti potatoes
I have adapted this recipe from Waitrose website:
http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0702r03.asp

Chore ja Bhajia; Blackeye Beans Vada / Falafel

Ingredients
1 cup blackeye beans; washed and soaked overnight
1 medium onion
2/3 green chillies
2 cloves garlic
2 inches ginger
1 small bunch coriander
salt to taste
oil for frying

Method
1. Drain the blackeye beans, grind using a food processer - DO NOT ADD ANY WATER -Place the ground blackeye beans in a bowl
2 Grind the onion, coriander, chillis, garlic and ginger in the food processer, add to the ground bean and mix.
3 Add the salt and beat the mixture to get as much air into it as possible, add a little water is neccesary, the mixture should be fairly thick. (not runny)
4. Heat the oil and add 1 table spn to the mixture, beat it in.
5. take 1 tablespn of the mixture and gently place in the medium hot oil, using a tspn to push the mixture off. Flip the bhajia / vada / falafel over so both sides are nicely brown.
repeat until all the mixture is used. Serve with coconut chutney.

Bundi ja Ladu

Ingredients

1. Bundi
2 1/2 lb chickpea (gram flour)
1 heaped tpsn coarsely ground cardamom
yellow colour (optional)
pinch safron soaked in a little water
2-3 cups water
oil for deep frying

2. Syrup
2 lb sugar
3 cups water
1 pinch saffron
yellow colour (optional)



3. Ladu
1/2 tspn nutmeg
8 oz slivered almonds
1 oz raisons
2 gram saffron

Method
Bundi
1. Mix the flour and cardamom in a large bowl, add water, saffron and colour if using to make a thick batter. Let it sit for 20 minutes, add more water if neccesary.
2. Heat the oil in a large wok or karai (we used our faithful wok bought from chinatown eons ago)
3. Place the bundi jaro (see pic 3rd in first set), over the hot oil and pour a ladleful of batter on the jaro, rub the batter on the jaro/sieve, so that fine bits of batter fall into the hot oil to make little balls (bundi). Remove from the oil into a large container.
4. Repeat this step until all the batter is used up


Syrup / Chasni
Place the sugar, saffron and water in a saucepan, bring to boil. When the syrup forms a thread beween two fingers, add it to the bundi.

Ladu
Mix the bundi with the almonds, nutmeg, raisons and saffron, add the syrup, mix well.
Form medium sized balls (slightly smaller than a tennis ball)
makes 45.

Chana Bateta; Spicy Chickpeas and Potatoes

Ingredients
1 tin chickpeas

2 tbspn chickpea flour
2 medium potatoes; boiled and cut into cubes
1 tin peeled plum tomatoes; liquidised
1 tblspn tomato puree
1 large lemon; juiced
2 tbspn oil
1/2 tspn mustard seeds
1 whole dry red chilli
2-3 curry leaves
2 tbspn chickpea / gram flour
1/2 tspn tumeric
1/2 tspn red chilli powder (or to taste)
1 cup water

Salt to taste

Method
1.Heat the oil in a pan, add the whole red chilli, mustard seeds and curry leaves, let the seed pop, Add the chickpea flour and cook for a few minutes.
2. Add the tomatoes and the tomato puree, stir and cook for about five minutes
3. Add the tumeric and the red chilli powder, mix and cook for a few minutes.
4. Add the potatoes and the drained chickpeas, add water and lemon juice, and let it cook for 10 minutes. Add Salt to taste

Serve with Amli (tamarind) chutney and chevro / chivdo or potato or casava crisps

'Fried' Mohogo / Mogo

This is Shaheen's recipe, it is a 'no fry', healthy recipe

Ingredients
1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chilli flakes
salt

Method
1. Cut the tuber into 3 pieces, peel by slitting the skin on one side, the skin will peel of quite easily.
2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)
3. Slice into thin (1/2 - 3/4 inch wide - see picture.
4. Mix the olive oil, lime juice, and chilli flakes, add to the casava, toss to ensure that all the pieces are evenly coated.
5. Place the casava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.
Serve with tamerind chutney, (coconut chutney) in the pic.

Sunday Tea

It was Mohsin's Birthday last Sunday, so we all went round for tea to their house.


Shaheen made:

Fried Mogo (Casava)
&
Chana bateta (Spicy Chickpeas with Potatoes)

and Muni made:

An Almond Cake

Recipes to follow

Dinner Party Menu

I had a Dinner Party Last Saturday Evening

Here is the Menu

Crispy Papad
Bharala Marcha (Stuffed Chillies)

Methi Prawns and Mushroom
Spicy Broadbeans and Spinach in Coconut
Ringra bateta jo shaak (Aubergines / Eggplant Curry

Puri
(with out Tumeric)

Lamb pilau
Kachumber, Tomato, Cucumber and Onion Salad

Lime and Ginger Pickle
Sweet/Hot Carrot Pickle

Washed down with Montana Marlborough Saugvinion Blanc