Recipes

Easy Vegetable Curry

Posted on May 1, 2018

Ingredients 3 tbs oil ½ tsp mustard seed ½ tsp whole cumin 1 inch (2-3 cm) ginger peeled and grated 2-3 cloves garlic, minced 1 tsp coriander powder 1 tsp cumin powder 1 tsp chilli powder (optional or to taste) 1 tsp turmeric 1 tsp salt, or to taste 1 medium potatoes, peeled and cut into bite-size pieces 1 medium carrot, peeled and cut into bite-size pieces 100g French beans or Runner beans, cut into pieces about 1” (2-3 cm) long Red Pepper and green pepper cut into bite-size pieces (use remainder pepper from Chilli Garlic Chicken Chilli if making) ¼ cup peas ¼ cup chick peas 1 cup water...

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Vegetable Pakora

Posted on May 1, 2018

Ingredients  1 aubergine thinly sliced 1 large potato thinly sliced 3 onions finely chopped 1 tbsp coriander powder ½ tbsp cumin powder ½ tsp garam masala ½ tsp turmeric powder 1 x chopped fresh chilli or chilli powder to taste (optional) 2 medium eggs 1 teacup gram (besan) flour ½ tsp salt or to taste Chopped fresh coriander to serve Method 1.       Mix all the vegetables together with the spices in a large bowl, add the egg and the besan flour, if too dry add a couple of spoons of water to form a soft dough 2.       Heat enough oil in a pan for shallow frying.  When oil is hot, make a ball...

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Garlic Chilli Chicken – serves 2

Posted on May 1, 2018

Ingredients 1 chicken breast (225-250g) cut into bite-size pieces Marinade: 2 tbsp plain yogurt 1 inch (2-3cm) fresh ginger, pureed 2-3 cloves garlic, pureed 1 tbsp oil A squeeze of lemon ½ tsp turmeric powder ½ tsp cumin powder ¼ tsp paprika ½ tsp garam masala 1 tsp coriander powder 1 tsp tomato paste/puree Sauce: 2 tbsp oil 4 cloves of garlic, thinly sliced 2 medium onions, finely chopped 3-4 green chillies sliced in half lengthwise ¼ of red & green pepper sliced (rest can be used in an accompanying vegetable curry) 1 small onion sliced ½ tsp salt or to taste ¼ tsp cumin powder 1 tsp...

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Aubergine, Capiscum and Potato Curry

Posted on Aug 30, 2016

Ingredients 4 tbsp oil 2 tsp panch phoran 1 medium onion, peeled and chopped 1 inch ginger, peeled and grated 5 cloves garlic, finely chopped 1 tsp salt, or to taste 1 tbsp coriander powder 1 tsp chilli powder 1 tsp turmeric 1 tbsp tomato puree 2 potatoes, peeled and cut into ¾ inch cubes 1 aubergine, cut into ¾ inch cubes 2 peppers (green and/or red) cut into 1 inch pieces 2 cups (500ml) water 2 tbsp chopped fresh coriander Method Heat oil in a saucepan over a medium heat.  When hot, add the panch phoran and cook until it sizzles.  Add the onion, ginger and salt stirring occasionally.  When...

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Fish Curry (Serves 2)

Posted on Aug 30, 2016

Ingredients 2 fillets firm-fleshed white fish cut into 2 to 3 inch pieces 2 tbsp vegetable oil 1 tbsp mustard seeds ½ inch ginger, peeled and grated to a paste 4 cloves of garlic, finely chopped ½ medium or small onion, finely chopped ½ tsp turmeric ¼ tsp chilli powder or chopped chilli (according to taste) 1 tsp coriander powder 200 ml water 200 ml coconut milk 1 tsp tamarind paste Salt to taste 1 tbsp chopped coriander (optional) Method Heat oil in a saucepan over a medium heat.  When hot, add the mustard seed and fry until it sizzles.  Add the onion, ginger and garlic, and cook until the...

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Carrot Salad

Posted on Aug 28, 2015

CARROT SALAD Ingredients 4 large carrots, julienne sliced (or large grated) 3 tbsp mustard oil or vegetable oil (or make mustard oil by frying mustard seeds in vegetable oil until the seeds pop) ¼ tsp salt or to taste Pinch of sugar to taste Juice of ½ lemon Fresh Coriander Mint 1 medium chopped onion (red or white) 1 inch julienne sliced ginger Method Put all the ingredients in a bowl and mix together   NB The carrot can be replaced with cabbage or you could use a mixture of carrot and...

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