Sunday 11 December 2011

Roast Beef with Mustard Crust

My cousin, Karim Virjee introduced me to this recipe.
1.12 kg / 2lb 8oz rolled and tied sirloin joint
2 tablespoon ground mustard
1 tablespoon black pepper
1/2 lemon; juiced
5-6 cloves of garlic; minced
2 teaspoons corn flour

Preheat the oven to 220 C, 425 F or gas mark 7.
1. Make a paste of mustard, pepper, garlic, salt and lemon juice; add a little water if necessary.
2. Wash the joint, and dry with kitchen paper.
3. Apply paste to the joint and place on a rack in a roasting tin with some water.  So that the juices from the beef will fall into it (to be used to make gravy)
4. Place in the oven for 30 minutes, then reduced temperature to 160 C (325 F gas mark 3),  and continue to roast for:
  • Rare: 20 minutes per Kg, Medium: 30 minutes per Kg and Well Done 40 minutes per Kg.
5. Remove from oven and rest for 30 minutes before carving.
6 Make gravy by bringing to boil the juices from the roasting tin, add corn flour mixed in 1 tablespoon of water and simmer for 1 minute.

We cooked to Medium and it was delicious.  

Sunday 2 October 2011

Healthy Lamb and Vegetable Biryani


8 oz or 250gm boneless lamb; well trimmed of all the fat, and cubed into 1.5 inch pieces
3 cloves garlic; crushed
2 inch piece of ginger; crushed
1 tablespoon yogurt
1/4 teaspoon saffron
1 tablespoon oil
whole garam masala comprising of: 
(1 teaspoon cumin seeds, 3 peppercorns, 3 cloves, 1 cinnamon, 2 whole cardamom) 
1 large onion; finely chopped
3 large tomatoes; peeled and crushed with
1-2 green chillies
1/2 teaspoon turmeric powders
1 1/2 teaspoon coriander and cumin powders
1/2 cup chopped methi / fenugreek leaves
3 cups mixed vegetables; cut into 2 inch chunks
(I used courgette, aubergine, potatoes and peas)
1/2 teaspoon garam masala powder
1 cup basmati rice; washed and soaked in some water
3 cups of water
1/4 teaspoon saffron; soaked in 1 tablespoon of warm water


  1. Marinate the meat in the yogurt, saffron, garlic and ginger pastes leave for at least 2 hours
  2. Heat the oil in a large saucepan, add the whole garam masala, as soon as they start popping, add the onions and fry until brown.
  3. Add the marinated lamb and stir until all the surfaces are sealed
  4. Add the tomatoes and green chillies and bring to boil, simmer for 15 minutes
  5. Add the turmeric, coriander and cumin powders, cook for a few minutes
  6. Add all the vegetables and cook for a further 10 minutes.
  7. Add the garam masala powder and mix well
  8. In a separate saucepan, bring the rice to boil with 3 cups of water for 5 minutes.
  9. Drain and place on top of the meat and vegetable mixture.
  10. Sprinkle the saffron and water mixture
  11. Place in the oven at 160 degrees centigrade for 40 minutes

serve with a tomato and cucumber salad
Serves 4

Sunday 25 September 2011

Badam Pak / Almond Fudge

1 lb butter
1 lb semolina
1 lb Almonds; roughly ground
2 tins condensed milk (405gm each) (I used carnation nestle)
8 oz whole milk powder
8 oz desiccated coconut
1 teaspoon roughly ground cardamom
1/4 teaspoon freshly grated nutmeg
1 big pinch saffron
handful of Sliced almonds and pistachios nuts for garnishing

1. Melt the butter in a large saucepan and add the semolina and cardamom, fry until golden brown. It should a yummy aroma.  Take it off the heat. (important else you will get burnt pak)
2. Add all almonds and condensed milk, saffron and nutmeg and mix well
3. Add the rest  of the ingredients and mix well.  It is quite hard to mix as there is a lot of it.
4 Put back on very low heat and keep stirring until everything gels together, about 8 minutes.
5. Place the mixture on a greased baking tray, flatten and smooth the surface.
6. Decorate with the sliced nuts.
7. Cut the pak into squares, and leave until completely cold, remove each piece gently. Place in an airtight container to store.

Sunday 4 September 2011

Crispy Bhajia - Maru Style

The secret of crispy bhajia is not adding any water.  That's right NO water.  The trick is to add salt to the sliced potatoes or any other vegetable, this releases the water from the potatoes.

1 large potato; sliced finely
1 aubergine; sliced finely
1 courgette; sliced finely
1 romano pepper; sliced finely
1 onion; sliced finely
3-4 mild green chillies; sliced length way
2 teaspoons garlic / ginger paste
1-2 green chillies; minced
salt to taste (I used 1 teaspoon)
2 tablespoons chopped coriander
1 tablespoon chopped methi leaves
1 cup chickpea flour
1/4 teaspoon ajwain
1/4 teaspoon sodium bicarbonate
Oil for deep frying

1. Mix all the sliced vegetables, with garlic, ginger, chillies, coriander and methi.
2. Add salt, mix and leave for 1/2 hour to release the water.
3. Add the flour and sodium bicarbonate and ajwain seeds, mix well.
4. Fry the flour coated vegetables in hot oil
I served with groundnut chutney

Monday 29 August 2011

Makai Paka / Corn on the cob in Coconut Sauce

This is an East African dish.  Makai = corn.

3 sweet corn on the cob; cut into 4 pieces each
salt to taste
1 400ml tin of coconut milk
1/2 tablespoon ground peanuts or almonds
2 cloves garlic; crushed
1-2 green chillies; minced
1/4 teaspoon turmeric
a little water is neccessary
juice of half a lemon
3 sprigs coriander; chopped fine

1. Boil the corn in a water and salt, drain and place in a saucepan.
2. Add coconut milk, ground nuts, garlic, chillies and turmeric.
3. Bring to boil for 20 minutes, add the lemon juice
4. Garnish with coriander leaves

Sufro for Chandraat - 2

Saturday 9 July 2011

Vegan Carrot Halwa

2 cups grated carrots
1 cup ground almonds
2 cups hot water
1 tablespoon raisins
½ teaspoon ground cardamom;
¼ teason grated nutmeg
¼ teaspoon saffron
½ cup sugar
2 tablespoons sliced almonds
1 tablespoon sliced pistachios

1.     To make almond milk, mix the ground almonds with the hot water and leave for two hours.
2.     Place the almond milk in a saucepan and bring to boil, add the carrots, raisins, cardamom, nutmeg and saffron and simmer for 30 minutes or until almost all the liquid has been absorbed.
3.     Add the sugar, almonds and pistachios (reserve some nuts for garnishing), mix and cook for 5 minutes
4.     Serve hot or cold.  Great with ice cream.

Monday 4 July 2011

Murgh Makhani / Butter Chicken

Butter Chicken apparently originated in a restaurant called Moti Mahal in Delhi in the 1950s. The chef had some leftover chicken tikka which was too dry to serve to the customers, so he made a tomato based buttery sauce and voila Butter Chicken was born!

4 chicken breasts; cut into 2-inch chunks)
1 lime; juiced
½ cup yogurt
1-tablespoon oil
2-teaspoon paprika
2 inch piece of ginger; grated
4 garlic cloves; minced
1 or more green chilies; minced
1-teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
2 tablespoons butter
1 table spoon oil
2 medium onions; chopped fine
1 400g-can plum tomatoes; blended
1-teaspoon tomato puree
2-tablespoons cashew nuts; ground
3-4 cloves garlic; minced
2-inch piece ginger; grated
2 chilies; minced
2 teaspoons coriander powder
1-teaspoon cumin powder
½ cup cream
½ teaspoon garam masala

Mix the marinade ingredients
Marinade the chicken for at least two hours (overnight if possible)
Grease a large baking tray; place the chicken on the tray and cook in the oven at 220oC for 15 minutes
Meanwhile fry the onion in the butter and oil mixture until translucent.
Add the tomatoes, tomato puree, garlic, ginger and green chilies; stir and cook until you can see the butter.
Add the cashew nuts, mix well
Add the cumin, coriander powders.
Add the chicken and cook for about 10 minutes; add the cream
Add garam masala
Serve with nan bread.

Tuesday 28 June 2011

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

Wednesday 1 June 2011

Gujarati Khandvi - Microwave Method

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

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.

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.

Wednesday 18 May 2011

Bhaji Gosht / Palak Gosht / Lamb with Spinach

1 lb lamb; cut into bite size pieces
3 bunches of spinach; washed and chopped (3 cups when chopped)
2 tablespoons  oil
Whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds)
1 onion; chopped fine
4 small new potatoes (optional); cut into halves
400g tin of plum tomatoes; liquidised
3-4 cloves of garlic; minced
2 inches piece of ginger; grated
2 green chillies; minced
2 teaspoons of coriander and cumin powders
1/2 teaspoon turmeric
1/2 cup water
1/4 teaspoon garam masala
salt to taste
1. Heat the oil in a a pan, add the whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds).  Let them pop, and add the chopped onions and cook until transparent.
2. Add the potatoes (if using) and continue to cook until the onions are golden brown, add the lamb and cook until the meat is brown all over.
3. Add the tomatoes, garlic and ginger and simmer for 40 minutes.
4. Add the spinach, mix and add the water and simmer for a further 20 minutes or until the lamb is cooked.
5. Add the garam masala and salt.
Serve with hot chapatis

Friday 13 May 2011

Guvar Dokhli nu Shaak / Cluster Beans with Dumplings

This Gujarati recipe is delicious.  It is unusual in that the vaghar / tempering spices include ajwain and hing and no mustard seeds or cumin seeds.  Tastes amazing, the dokhli / dumplings make it a almost complete meal. 

For Dokhli / Dumplings
1 tablespoon chickpea / besan flour
1 tablespoon whole wheat flour
¼ teaspoon red chili powder
½ teaspoon coriander and cumin powder
A pinch ajwain
A pinch hing  / asafetida
A pinch Sodium bicarbonate or baking powder
2  teaspoon   oil  

For Shaak

2 cups guvar / cluster beans; toped and tailed (replace with green beans)
1 tablespoon oil
2-3 Green chilies   
1 pinch hing / asafetida
¼ teaspoon ajwain
1 cup water
½ teaspoon red chili powder
1 teaspoon coriander and cumin powder
¼ teaspoon turmeric
2 teaspoons gur / jaggery or brown sugar


Dohkli / Dumplings
1.    Mix all the dry ingredients, add the oil and mix until you get a breadcrumb like texture
2.    Add enough water to make a firm dough
3.    Make marble size balls and flatten into coin-like discs, place on a tray for later.

1.    Heat the oil in a wide pan, add the green chillies, ajwain and hing, as soon as they pop, add the water (carefully)
2.    Add the red chili, cumin and coriander, and turmeric powders.

3.    Add the guvar beans, gently place the dokhli / dumplings and cover the pan.  Simmer for  for about 20 minutes, add the gur / jaggery, mix and serve.

Sunday 1 May 2011

Mishkaki / East African Style BBQ Beef Shish Kebabs

1 lemon; juiced
1 tablespoon oil
1 kiwi; peeled and quartered (Kiwi contains enzymes that tenderise meat)
1 tomato; blanched and peeled and quartered
2 inch piece of ginger; roughly chopped
4 cloves garlic
1/2 cup fresh coriander
2-3 green chillies
1 teaspoon freshly ground cumin
1 level tablespoon paprika
½ teaspoon turmeric
2 teaspoons coriander and cumin powders
salt to taste
2 lb beef; cut into 2 inch chunks

1. Place all the ingredients except for the beef in a liquidizer and blend
2. Add to the meat, mix and marinate overnight in the Fridge.
3. Cook on an outdoor BBQ
4. Serve with nan bread

Saturday 30 April 2011

Yesterday's BBQ

Clockwise from top: Seekh Kebab, Mishkaki, Piripiri Chicken, Shish Kebab, Tabouleh, Roast Vegetables, Coriander Potato Salad, Shish Kebab, Raita, Green Salad.

Thursday 28 April 2011

Royal Wedding Lunch

Everyone is coming round to celebrate.  We are going to watch TV together and then we are having a barbecue what ever the weather! .
Mishkaki (beef)
Seekh Kebab (beef)
Shish Kebab (Lamb)
Piri Piri Chicken (Salima)
Nan Bread
Green Salad (Salima)
Coriander Potato Salad
Fruit Crumble (Muni)

Recipes and photos to follow.

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

1 cup sprouted urad beans
1 teaspoon whole cumin
1 teaspoon mustard seeds
3-4 curry leaves (limdo pan)
2-3 green chillies; split lengthwise into two
2-3 cloves garlic; minced
1 inch ginger; grated
2 tomatoes; blanched, peeled and liquidized
1/2 teaspoon turmeric powder
2 teaspoons coriander and cumin powders
1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

  1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
  2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
  3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
  4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
  5. Serve garnished with coriander.

Tuesday 26 April 2011

Veal and Sweet Potato Tagine

I have adapted this recipe from the BBC Food website.  It was sooooo good, that I had to share it.  It smelt like ghosh jo shaak.

1 tbsp. olive oil
1 onions , thinly sliced
2 teaspoons  finely chopped fresh root ginger
1 lb. veal
1tsp ground cumin
½  tsp. each paprika, red chilli powder and ground coriander
1 cinnamon stick
1 400gm can plum tomatoes; liquidized
1 large sweet potato (8oz / 200gm , cut into chunks
salt to taste
3 medjool dates
2 dried apricots
1-teaspoon raisins
1 oz. toasted blanched almonds
1 tablespoon chopped coriander

Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.
Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.
Garnish with the almonds and coriander.
Serve with couscous or rice.

Monday 25 April 2011

Sprouted Methi / Fenugreek Pickle

I just made an amazing pickle, it is so delicious and totally new to me; sprouted fenugreek (methi) pickle.  I found the recipe in an article by Usha Prabhakaran.
The original recipe contains tamarind and jaggery (gur), but I had neither at hand, so I used pomegranate syrup as a substitute.  This is tart and sweet so would be a good substitute for tamarind and jaggery.  Pomegranate syrup is a made from pomegranate juice, lemon juice and sugar reduced to form a thick molasses.
I also referred to Priiya’s Blog,  Indira’s Blog and  Paajaka’s Recipes.  Do have a look at these blogs, they are amazing.

1 cup sprouted methi
½ cup (125 mls) sesame oil
1 teasoppn mustard seeds
4-5 curry leaves (limra leaves)
3 tablespoons pomegranate syrup
2 teaspoons salt
2 teaspoons red chilli powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida

  1. Heat the 1 tablespoon of the oil in a pan,  add the sprouted methi and stir-fry for 2 minutes.  Remove and set aside.
  2. Pour the rest of the oil into the pan, add the add the mustard seeds and the curry leaves, as soon as the seeds pop, add the pomegranate syrup, red chilli powder and turmeric.  Stir fry for about 30 seconds as the pomegranate syrup is already reduced, and add the sprouted methi.  Cook for about 20 minutes or until all the water has evaporated.
  3. Place in a clean jar, and store in fridge when cool.
  4. According to Usha, this pickle should last upto 6 months.  Mine has almost finished!  It is so yummy, I even add it to salads.

Wednesday 20 April 2011

Keri ne gajjar jo athano / Mango and Carrot Pickle

There are 18 types of mangos in India, I have used green Rajapuri, the seed is small and not fibrous so was very easy to slice.   Green Rajapuri mangoes are large and firm and often used for pickle.  They are grow in the state of Gujarat.  This mango is an excellent source of vitamins A and C.  

2 large green mangoes; julienned sliced into long thin pieces
4 carrots; julienned sliced into long thin pieces
12 large mild green chillies, cut long ways into two pieces
1 tablespoon salt
4 tablespoon olive oil
8 garlic cloves; minced 
1 cup tomato puree
2-3 teaspoon red chilli powder
1 teaspoon turmeric powder
1. Place the sliced mangoes, carrots and chillies in a large glass bowl, add salt and leave for at least 2 hours or overnight.
2. Drain the above and spread on a tea cloth to dry in the sun if possible for 2-3 hours or overnight if dried at room temperature.
3. Heat the oil in a pan, add the garlic, saute for a few minutes.
4.  Add the tomato puree and cook until the paste is dehydrated.
5. Add the turmeric and chilli powders
6.  When cool, add the carrots, mangoes and chillies mix.  
Store in the fridge for upto a month provided the vegetables were dried sufficiently.

Tuesday 19 April 2011

Sprouted Mung jo shaak / Sprouted Mung Bean Curry

Sprouted mung beans as with all sprouted seeds contain far more nutrients than the original beans.  Details can be seen on this wiki link.  They are very easy to sprout, do have a go.  You can also buy this in Indian grocers, note; these are not as long as Chinese bean sprouts.

2 cups sprouted mung beans washed
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion; finely chopped
2 cloves garlic; minced
2 inch piece of ginger; grated
2 large tomatoes or 200gm can of tomatoes; peeled and minced
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
salt to taste

1. Heat the oil in a pan, add the mustard and cumin seeds, as soon as they start to pop add the onion.
2. Cook until golden brown, add the garlic and ginger, saute for a few minutes
3. Add the tomatoes; cook for 5 minutes or until the mixture is well blended, add turmeric, coriander and cumin powders, mix.
4. Add the sprout beans; cook for 10 minutes and serve.  The bean sprouts should be a little crunchy

Saturday 16 April 2011

Arvi ja pan ja bhajia / Patra / Stuffed Colocasia Leaves

Arvi ja pan are huge heart-shaped leaves also known as Elephant's Ears.    The colocasia plant also has edible corms that is also called taro.  
These bhajias comprise of stuffed and rolled leaves, which are steamed, sliced and either deep fried or pan fried.  They are also known as patra and can be bought in a can or frozen from Indian grocery stores.

8 large arvi / elephant ear leaves
1 cup gram / chickpea flour
3-4 cloves garlic; minced
2 inch ginger; grated
3 spring onions; finely chopped
2 tablespoons chopped coriander
1 tablespoon oil
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
1/2 teaspoon ajwain bishops weed seeds
1/4 teaspoon sodium bicarbonate

Vaghar / Tempering Spices
2 tablespoons oil
2 tablespoons sesame seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 green chillies; split lengthways
6-7 limra / curry leaves
1. Lay each leave flat with vein side up, and cut off the central thick vein of the leave, cutting the leaves into two halves.  Slice of any other thick veins with a sharp knife (see above picture).  Roll each leaf with a rolling pin and set the leaves aside.
2.  Make the batter by mixing all the ingredients and adding enough water to make a thick paste.
3.  Take one leaf, and spread with the batter, lay another leaf on top and repeat, than roll it it and place aside until all off them have been rolled.
4. Inside a steamer or pressure cooker and steam (without pressure) for 20 minutes.
5 Slice in 1/2 inch slices using a sharp knife

6. Heat the oil in a large frying pan, and add the sesame, mustard and cumin seeds with the chillies and the curry leaves, place the sliced stuffed leaves on top, and cover for 3-4 minutes, turn the bhajia over, cover and cook for a further 3-4 minutes.

Friday 15 April 2011

Limoo jo athano / Lime and Ginger Pickle

This is made from yellow limes, and is a typical Gujarati Pickle

15 limes; almost quartered; see picture
1/2 lb ginger; peeled and sliced into 3mm slices
1/2 lb Guwar beans / cluster beans (to be added 2 weeks after pickle is prepared)
1/2 lb green chillies; (to be added 2 weeks after pickle is prepared)
2 tablespoons red chilli powder
1 tablespoon turmeric powder
1 tablespoon salt
juice of 10 limes

  1. Take a clean jar big enough for all your ingredients
  2. Rinse with boiling water
  3. Place the ginger at the bottom of the jar
  4. Mix the spices and salt
  5. Stuff the half cut limes with this mixture and place in the jar
  6. When all the limes are in, top up with lime juice, to about 3/4 full
  7. The salt will release water from the limes and ginger
  8. Top up with more lime juice until full- 10 limes may not be enough, depends on how juicy your fruit is
  9.  Place in the sun for about 3-4 days, otherwise leave at room temperature for 2 weeks.
  10. After 2 weeks add green chillies and or cluster beans (guvar beans)

When ready it can last upto 6months to a year

Wednesday 13 April 2011

We are pickled out at Chachi's Kitchen

Left to right
4 bottles of mango and carrot pickle, gunda and mango, fresh turmeric, amba haldi and garmar (tuberous roots of Coleus forskhohlii) pickle, lime and ginger pickles.
In preparation are sprouted methi pickle and green almond pickle

Watch this space for the recipes

Tuesday 12 April 2011

Mung jo soup; Mung Bean Soup

Mung beans are nutritious and easy to digest they are a good source of protein, thiamine, niacin, vitamin B6, iron, magnesium, phosphorus and potassium, and a very good source of dietary Fibre, vitamin C, vitamin K, riboflavin, folate, copper and manganese.  

1/2 cup mung beans; soaked overnight.
3 cups chicken or vegetable stock or water
1 tablespoon olive oil
1 medium onion; chopped fine
1 tablespoon plain flour
1 400gm can of plum tomatoes; liquidised
  1. Boil the beans in 3 cups of water or stock foe 20 minutes
  2. While the beans are cooking, heat the oil in a pan large enough for the soup.
  3. Add the chopped onion and fry until slightly brown, add the flour and fry for 2 minutes.
  4. Add the tomatoes, and cook for a further 10 minutes.
  5. Add the beans and the stock / water
  6. Cook for a further 10 minutes.
  7. Serve with garlic bread

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