Mutter Pilau / Pilau Rice with Peas

Ingredients
1 stick cinnamon, 3 cloves, 3 cardomom pods
1 teaspoon cumin seeds
1 large onion; chopped fine
2 medium potatoes, peeled and cut into fours
3 plum tomatoes; peeled and liquidised
1 tspn garlic paste
1 tspn grated ginger
2 green chillis; minced
1 tblspn yogurt
2 tspn ground cumin/coriander mix
1/2 teaspoon ground turmeric
2 cups basmati rice; washed and soaked in water
1/2 cup fresh / frozen peas
3 cups water

Method

1. Heat the oil, add the cumin seeds, cinnamon, cardamom and cloves, let them pop.
2. Add the onions and fry until they are a rich golden brown.
3. Add the tomatoes, garlic, ginger and chilli pastes, cook for about 10 minutes, and then add the coriander, cumin and tumeric powders, stir for a couple of minutes.
4. add the yogurt and cook for a a few minutes until it is blended with the tomatoes and onions
5. Add the rice, potatoes and peas, stir and the water.
Cook for 20 minutes, stir at about 10 minutes to mix the peas and rice.

Beef Kofta Kebab

1 lb lean beefsteak mince
2 onions,
4 cloves garlic
2 inches fresh ginger
3 - 4 green chillies
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
salt























Method
1. Place the minced beef in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor; grind and add to the the mince with the salt and garam masala. Mix
4. Place in the fridge for about an hour.
5. Form shapes either like sausages.
6. Place in a medium oven (180) about 15 minutes.
Serve with salad and rice or pitta bread.

Tuesday Supper in Edmonton

• Beef Kofta Kebab
• Mutter Pilau - Pilau with Peas
• Red Leaf and Orange Salad with Caramalised Almonds
• Tomato, Red Onion and Coriander Salad
• Cucumber Raita

Chefs - Shemin and Saju

Recipes to follow (too tired tonight!)

U is for Upma / Uppuma made with Bulgur / Cracked Wheat,

This is my entry for One Hot Stove's A-Z of Indian Vegetables


Ingredients
1 cup bulgur wheat
2 cups diced green peppers
2 tomatoes; diced
1 tbspn oil
1 tspn mustard seeds
4-5 curry leaves
2 cloves garlic; minced
3 inches ginger; grated
2 green chillies; cut length ways and 2 cups water





Method
1. Dry cook the bulgur wheat, until it is golden brown, with a sweet aroma, remove from heat and set aside.
2. Heat the oil in a pan, add the mustard seeds, curry leaves.
3. As soon as the mustard seeds begin to pop add onions, garlic and green chillis, fry until golden brown
4. Add the peppers, cook for about 5 minutes, add the tomatoes and mix and add the water.
4. Bring the water to boil, add the salt; when the vegetables are cooked add the bulgur wheat

T = Tandoori Bateta ne Ful Cobi / Tandoori Cauliflower and Potatoes

This is my entry for One Hot Stove's A-Z of Indian Vegetables
This is also my first recipe from Canada
I did not want to use food colouring in my tandoori masala, so I used paprika and tomato puree for the colour.

Ingredients
1 large cauliflower; washed and cut in large florettes
4 medim potaotes; parboiled and cut into large cubes
1 onion; finely cut
1 cup yogurt
1 lemon; juiced
2 tablespoons of olive oil
1 tspn tomato puree
3 garlic cloves; minced
2 inch piece of ginger; grated
2 green chillies; minced
1 tspn paprika powder
1 tspn coriander powder
2 tspn cumin powder
1/2 tspn garam masala
salt to taste

Method
1. Mix the onion, garlic, ginger, chilli, lemon juice, salt, the spices, olive oil and yogurt in a large bowl
2. Marinate the cauliflower and potatoes in this mix for at least an hour
3. Heat the oven to 220 or 400, place vegetables in a greased dish
4. Bake for 30 minutes, or until brown.
Serve with a green salad.

Seared Salmon and Green Beans Tagiatelle

Ingredients
2 tablespoon Extra Virgin Olive Oil
500gm salmon fillet; skinned and cut into large cubes
2 tspn minced garlic
1 lemon; juiced
handfull Green Beans; topped and tailed
200ml Creme Fraiche
2 tablespoons chopped Dill
500 gmTagiatelle
salt to taste




Method
1. Marinate the salmon in the garlic, a little salt and lemon juice.
2. Heat the oil, and fry the salmon until nicely brown (6-8 minutes)
3. Put it aside, reserve the oil

4. Cook the pasta as per instructions on the packet.
5. Add the green beans for the last 5 minutes
6. Drain the pasta and beans, add the reserved olive oil, dill and creme fraiche, mix thorougly
7. Place in a serving dish or individual dishes, arrange the seared salmon on top.

I made Sarson Ka Saag today

Recipe