Wednesday, April 22, 2009

Aloo Gobi-Curried Cauliflower and potatoes

This is a traditional north Indian dish. It turns a simple cauliflower into something special. Of course eating more cruciferous vegetables are beneficial to our health. Best eaten with rotis or parathas, but still delicious as a sandwich filling!

I used a deep saute pan.
In 2 T of hot rapeseed oil, add 1 t crushed coriander seeds and 1 t of cumin.
On popping add 1 medium diced onion.
Add 3 cloves of garlic.
1.5 T finely chopped fresh ginger.
Add 2-3 slashed green chillies, 1 t salt, 1 t turmeric and 3/4 t garam masala.
When browning, add 2T chopped tinned tomatoes. Cook for 2-4 minutes.
Add florets from head of a small cauliflower. Chop the central core in as well if fresh.
Stir to incorporate spices into cauliflower.
Add 3-4 potatoes cubed(1.5cm).
Add 1 diced fresh tomato.
Cover and cook on lowest heat ; checking to see if veg are done(to softness); after 7-8 minute intervals.
Add chopped green coriander and serve with plain natural yogurt.

Thursday, April 16, 2009

Pav baji

instead of onion, make turka with diced green pepper in jeera!

3 Berry Black Forest Gateau

If you can make choc cake its just a case of whipping cream and assembly for dramatic results!
 grating coolate and preping berries.

Make standard choc cake in to sandwich tins(cadburys milk powder recipe)
 to assembly:

  1. Place holes in bottom cake and pour Kirsch into them(I used kirsch from jar of cherries in Kirsch).
  2. Whip 2 cartons of yeo valley double cream, with 3 T of sieved icing sugar and 1t of vanilla extract.
  3. Spread half of the cream onto the cake.
  4. Grate G&B dark cooks choc onto cream on cake.
  5. Place  raspberries on edge and cherries from kirsch jar into centre(this is to hide them from dd who wont eat cherries!)
  6. Place top layer cake on.
  7. Decorate as before with an extra layer of grated choc b4 spreading on cream.
  8. Decorate top with raspberries and strawberry slices.
  9. Dust with vanilla sugar powder.

Lamb burgers

I served these burgers in seeded buns with finely shredded pointed cabbadge, tomatoe slices, cucumber slices, red onion slices and ketchup. If children find them hot; minted greek yogurt can be used as a relish-this takes the heat out of the chilie.

Deeeeeeeee-licious in the words/word of my 3 yr old and my 7 year old went very quite while guzzling it down with satisfied slurpy sounds!

  • 1 packet organic lamb mince-500g
  • 1 T ginger-garlic paste(minced garlic and ginger stored in rapeseed oil)
  • 1 t salt
  • 1 t pepper
  • 0.25 -0.5 t red chillie powder
  • 1 finely diced red onion
  • 2 T chopped green coriander
  • 1 T dry roasted chickpea flour
The following were also dry roasted in a pan, allowed to cool and ground in a pestle and mortar
  • 1 t sesame seeds-till
  • 1 t coriander seed-dhaniya
  • 1t cumin seeds-jeera
All the ingredients were first mixed with a spoon and then kneaded by hand to really combine all the flavours into the meat. It was quite a sticky mixture. Small hamburger patties were shaped and coated in rapeseed oil to prevent sticking. They were ready to go straight onto the barbecue or grill pan. Patties can be left to stand for 20mins minimum or refrigerated or use later in the day.