Age Barnet Over 55 Men's Cooking Class at Ann Owen Centre, East Finchley

Menu

Lamb Kebab / Kofta Curry

Stuffed Okra

Today's Lunch

Click Item for recipe
Ridge gourd curry

Tarka Dal
Chapattis

Persian Rice with Dill and Broad Beans

Mustard Spiced Carrot Salad

Baghali Polo - Persian Rice and Dill and Broad beans

Ingredients
1 cup sella basmati rice
1 teaspoon salt
2 table spoons olive oil
1/2 cup chopped dill 
1 cup broad beans; frozen
1/4 teaspoon saffron; crushed and soaked in a warm water (1 tablespoon)


Method

1. Wash the rice thoroughly and soak with salt in some cold water for 30 minutes.
2. Boil the broad beans for 5 minutes, cool in cold water and peel.
3. Place 3 cups of water with the drained rice in a pan and bring to boil.  Reduce the heat  and simmer for 15 minutes, drain the rice.
4. Heat 1 tablespoon of olive oil in a pan, when hot, add a third of the drained rice, cover with half the dill and beans. Add another layer of the rice and cover with the other half of the dill and beans, finally add the remaining rice.  Drizzle the remaining olive oil and the saffron on the top and cover.  Reduce the heat and leave the rice to cook for 15 minutes.  

Serve with lamb shanks

 

Ridge Gourd Curry / Turai / Ghisora Shaak

Ingredients
2 ridge gourds; ridges peeled and slices thinly into half moons.
1 tablespoon oil
1 teaspoon mustard seeds
1 tablespoon sesame seeds
6-7 curry leaves
3 tomatoes; blanched, peeled and crushed
3 cloves garlic; minced
2 inch piece ginger; peeled and grated
2 green chillies; minced
2 table spoons fresh grated coconut (desiccated ok too)

Method

1. Heat the oil in a pan, add the curry leaves, mustard and sesame seeds.
2. Add the onions when the seeds have popped, and fry until translucent.
3. Add at the tomatoes, garlic, ginger and chillies.  Cook for 5 minutes.
4. Add the sliced ridge gourds, and mix so that all the vegetables are coated with the tomato /onion mixture.
5. It may appear dry but, do NOT add any water, cover and cook on a low flame for 30 minutes or until cooked.
6. Add the coconut and coriander and mix well.  Serve with Chapattis.

Mustard Spiced Carrot Salad

Ingredients
6 carrots grated
6 green chilies; sliced longitudinally

Dressing
2 tablespoon olive oil
2 limes juiced
½ teaspoon turmeric
¼ teaspoon chili powder
1 table spoon split mustard seeds
Salt to taste

Method
1. Peel and grate the carrots and place in a bowl
2. Slice the chilies, remove seed if you want and add to the carrots
3. Place the oil, lime juice, turmeric, chili powder, mustard seeds and salt in a small jar and mix.
4. Pour over the carrots and chilies and mix.

Recipes from Wooden Spoon and Apron Cooking Class (11th Feb 2016)

Menu

Mains

Cumin Spiced Chicken Curry

Cauliflower and Peas Curry (V)

Tarka Dal (V)

Sides

Basmati Rice (V)

Chapattis (V)

Cucumber Raita (V)

Carrot Salad (V)

Tarka Dal

Ingredients

250ml cup red lentils; rinsed until the water runs clear
2 tbsp. vegetable oil
1 teaspoons cumin seeds
1 Stick cinnamon
3 cardamom pods
3 cloves
6 peppercorns
1 onions; finely chopped
3-4 green chilies split into two
2 inch piece of ginger; grated
3-4 garlic cloves; minced
3 tomatoes (chopped fine
½ teaspoon turmeric
2 teaspoons coriander/cumin powders
Salt
1/2 lemon juiced
4 stems Coriander; chopped finely chopped


Method

1. Wash the lentils thoroughly at least 3 times. Place them with 6 cups of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes, or until the lentils are just tender.
2. When the lentils have cooked through, remove the pan from the heat and use a beat with wooden to break down the lentils. Set the mixture aside to thicken and cool.
3. Meanwhile chop the onion finely and set aside.
4. Place the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns on a plate, place the turmeric and coriander and cumin powders in a saucer.
5. Chop the coriander leaves and set aside.
6. Heat the oil in a pan on a medium heat setting. 
7. Add the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns, cook until they splutter and pop.
8. Add the onions and fry until BROWN.  Add the tomatoes and cook for 5 minutes.
9. Add the turmeric and coriander/cumin powders. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. 
10. Add to the lentils and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to boil and add the lemon juice and salt.
11. Stir in the chopped coriander just before serving.