Prawn Dopiaza

Dopiaza means two onions. Finely chopped for the initial masala, and thickly sliced for extra flavour.


Seen here served with yellow lime, ginger and chilli pickle and Carrots with gur (jaggery) pickle. Recipes of pickles to come when we get a summer here in England!

Ingredients
1 tbspn oil
2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
4 large tomatoes; blanched, and chopped finely
2 tblspn yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn tumeric
2 heaped tspns coriander/cumin powder
2 lb prawns
1/4 tspn garam masala
1/3 cup chopped coriander



Method
1. Heat the oil in a pan, add the finely chopped onions and fry until golden brown,
2. Add the tomatoes, garlic, ginger and chillies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
4. Add rest of the onions, mix and cook for a further 10 minutes
5. Add prawns and salt, stir until they are coated with the tomato mix. cook for about 5 minutes.
6. Add the garam masala and the coriander.
Mix and serve with chapatti or roti

Roasted Yellow Pepper and Tomato Tart

This was my entry for Nupur's One Hot Stove's A-Z of Indian Vegetables, alas I was too late submiting. But hey I cooked it, photographed and ate it, isn't that the main thing!
This recipe is adapted from Delia Smith's webpage. and Waitrose
I was going to make Stir-fried Yard-long beans, but none of the 3 Indian stores in Finchley had them in stock today.


Ingredients
10 oz puff pastry, defrosted
2 tbsp walnut coriander and chilli chutney / pesto (recipe shown here)
6 oz feta cheese
1 tbspn olive oli
3 large tomatoes
1 yellow pepper



Method
1. Preheat the oven at 200 degrees C
2. Roll out the pastry to a 10inX10in square
3. Place on a greesed baking sheet, score a line about 1/2 inch for the edge of the pastry
4. Crumble the cheese and mix with the chutney and olive oil
5. Spread evenly over the pastry, leaving the edges empty.
7. Place thick slice of tomatoes, and slices of pepper on top of the cheese
8. Spray with olive oil
9. Bake for 20-25 minutes.
10. Serve with a green salad

Mayai Dungri jo shak / Anda Bhurji / Spicy Scrambled Eggs

Mayai is eggs in swahilli, dungri is onions in Kutchi, this is a traditional family recipe. We usually have it as a light supper or lunch. Not breakfast, but hey anything goes!

Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chillies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn tumeric
3 eggs; beaten
1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil

Method
1. Heat the oil, and saute the potatoes until cook, remove and set aside
2. Fry the onions until golden brown, add the garlic, ginger and tomatoes fry for a few minutes.
3. Add the cumin/coriander and tumeric powders, stir and fry for 2 minutes
4. Add the potatoes, salt, chives and stir and cook for 2 minutes.
5. Add the eggs, stir until cooked.
6. Add the coriander, mix and serve hot with chapatti or on toast.

serves 2

Chana Palak / Spinach with Chickpeas

1 400ml can Chickpeas; drained and washed
1 tablespoon oil
1 onion; chopped finely
3 tomatoes; blanched, peeled and chopped
4 cups chopped spinach
2 cloves garlic; minced
1 inch ginger; grated
2 green chillis; minced
1/2 tspn tumeric powder
2 tspns coriander/cumin powder
1/2 tspn garam masala
Salt to taste
1 tablespoon chopped coriander leaves



Methods
1 Fry the onions in the heated oil, until golden brown, add the tomatoes, garlic, ginger and chillis, cook for about 5-8 minutes until it is blended together.
2. Add the tumeric, coriander and cumin powders, stir and cook for about 3 minutes.
3. Add the spinach, stir and cook for a further 8 minutes, until it is limp
4. Add the chickpeas, mix and cook for a further 10 minutes
5. Add the garam masala and the coriander leaves; mix. Serve with chapatis.

Dahi Wada

Ingredients
1/2 cup urad dal; washed and soaked overnight
1/2 cup mung dal; 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
2 cups yogurt
2 tspn chat masala
salt to taste


Method
1. Drain the dal, grind using a food processer , place the thick paste in a bowl
2 Grind the onion, coriander, chillis, garlic and ginger in the food processer, add to the ground dal 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 vada over so both sides are golden brown.
6. Remove and place in cold water, let them soak for 2-3 minutes, remove, squeeze excess water out and place in a bowl
.
7. Whisk the yogurt, add the chat masala and salt, pour over the vada.
8. Let the vada soak for a couple of hours, serve with tamarind chutney

Bhajia wari Kadhi or Yogurt Soup with Dumplings

For the Bhajia / Pakore or Dumplings

2 cups chickpea flour
1/4 tspn ajwain
water; enough to make a thick batter
¼ tspn sodium bicarbonate
1/2 cup chopped methi / fenugrek leaves
salt to taste
oil for frying

For the kadhi

2 cups yogurt
4 cups water
3 tbspn chickpea flour
1 tbs. cooking oil
1 tspn mustard seeds
1/2 tspn cumin seeds
4-5 curry leaves
2 green chillies slit horizontally
1 tomato; blanched, peeled and chopped
½ tspn tumeric
1 tspn red chillli
salt to taste
2 tbspn chopped coriander

Method -

1. Mix all the bhajia / dumpling ingredients in enough water to make a thick paste.
2. Heat the oil in a karai or deep saucepan.
3. Place the spoonful of the mixture in hot oil to fry until brown.

For the kadhi

1. Mix the yogurt, chickpea flour salt and water, whisk until all the flour is dispersed.
2 Heat the oil in a pan, add the mustard and cumin seeds, curry leaves and green chillies.
3. Add the chopped tomatoes, stir and cook for 2 minutes, add the tumeric and chilli powders, mix and cook for a few minutes.
4. Add the yogurt mixture, bring to boil and simmer for 10 minutes
5. Add the bhajia / pakore or dumplings and coriander, mix and simmer for a further 5 minutes. serve with chapattis or rice

Vegetarian Mousaka

• 1/2 cup puy lentils
• 1/2 cup frozen soya beans
  
• 3 largish potatoes
• 2 aubergines
• 2 red romana peppers (chopped)
  
• 1 large onions, chopped finely
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, chopped finely
• 1 can of tomatoes, homogenised
• 1 tsp. ground cinnamon
• 2 tbsp. oil
• 2 oz butter
• 2 tbsp. flour
• 1 pint milk
• 1 oz grated parmasan cheese
  

Boil the lentils for about 20 to 30 minutes.

Peel the potatoes and cut them into 1/4 inch slices. Cover with salted water, and bring to the boil. Boil for about 10 minutes.

Cut the aubergine into thin slices, spare with oil and grill until brown

Heat the oil and add the chopped onions. Cook until transparent. Add the chopped romano peppers, saute for a few minutes, then add the garlic, ginger, chillies, tomatoes and cinnamon. Add the boiled puy lentils and the soya beans, cook for about 20 minutes. Add the chopped coriander.

to make the white sauce, heat the butter in a saucepan, add the flour, fry for a until a roux forms, then add in the milk a little at a time. Keep stirring as the sauce thickens.

To assemble the moussaka.

Place the tomato lentil mixture in an lightly oiled oven dish. Cover the mixture with the sliced eggplant, and then with the sliced potatoes; repeat until all these items are used up. Top it with the white sauce, and some parmasan cheese.

bake for 45 minutes at 180 degree C