Recipes

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Carrot Salad

Posted by on Aug 28, 2015 in Recipes | Comments Off

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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Spicy Runner Beans

Posted by on Aug 28, 2015 in Recipes | Comments Off

SPICY RUNNER BEANS Ingredients 1 medium onion, chopped 4 cloves garlic, chopped 1-2 fresh green chillies, chopped (optional) 2 tbsp cooking oil ½ tsp turmeric 1 tsp panch phoran (Indian five spice) 1 tsp coriander powder 250g runner beans, trimmed and sliced into 1cm pieces 1 tbsp chopped coriander Method Heat the oil in a medium saucepan with the panch phoran and then add the onion, garlic and green chillies and fry for about a minute. Mix in the turmeric and coriander powder and fry for just a few seconds so that they don’t burn. Next add...

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Chana (Chick Pea) Pilau

Posted by on Mar 22, 2015 in Recipes | Comments Off

For 2 Ingredients ½ pint of basmati rice 200g  tin chick-peas 2 tbsp ghee 4 cloves 2 inch ginger  grated 2 bay leaves Cinnamon stick 1 onion sliced ½ tsp salt or to taste ¾ pint water Method Wash the rice in several changes of water until it runs clear. Drain, and ideally leave for 5-10 minutes to plump the rice Heat the ghee in a medium saucepan; add the onions, ginger, cloves, cardamom seeds, bay leaves and salt. Fry the onions until they look translucent but not brown. Add the rice stir until coated with the ghee mix and beginning to cook...

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Cucumber Raita

Posted by on Mar 22, 2015 in Recipes | Comments Off

For 2 Ingredients 2 cartons natural yoghurt (250ml) ¼ cucumber finely chopped 1 shallot finely chopped ¼ tsp ground cumin ½ tsp chopped fresh mint (optional) ½ tsp chopped coriander (optional) Salt to taste Method Put the yoghurt in a bowl and stir in the rest of the ingredients except cumin. Sprinkle cumin over the yogurt mix and serve

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Potato & Green Bean Curry

Posted by on Mar 22, 2015 in Recipes | Comments Off

For 2 Ingredients 4 medium potatoes cubed 100g fine green beans, chopped into bite size pieces ½ onion chopped 1 tsp black mustard seeds 2 inch fresh ginger grated 3-4 cloves of garlic grated ½ tsp turmeric ½ tsp ground coriander 6/7 bay leaves Optional ½ tsp chilli powder (or to taste) ½  tsp salt (or to taste) 160ml tin coconut cream 2tbp vegetable oil Chopped Coriander to garnish Method Heat the oil in a medium saucepan, add garlic, ginger, onions, salt and cook until very soft and pulpy (8-10 minutes on a low heat). Add rest of the spices...

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