Recipes

Frittata con zucchini e cipolle (al forno)
 
Ingredients: 6 eggs, ½ kg zucchini, ½ kg onions (preferably red), 1 small tomato, 1 tbsp grated parmesan, 1 tbsp  each plain flour and milk, small sprig of fresh parsley and basil, fresh breadcrumbs, butter, olive oil, salt.
 
Method: Slice zucchini and onions thinly.  Chop tomato into small pieces.  Put zucchini and onions in a large pan with a bit of oil and salt.  Cover and cook for 10-15 minutes, stirring occasionally till vegetables are just cooked. In a bowl mix together the flour and milk till smooth.  Break 6 eggs into flour and milk mixture with a little salt and beat gently.  Put in grated parmesan, chopped tomato and herbs.  When the vegetables have cooled a little, mix them with the egg mixture.  Grease a flat rectangular (or oval) casserole dish with butter and sprinkle with fresh breadcrumbs.  Pour egg mixture into casserole.  Bake in  a preheated oven 200C for about 30 minutes till set (a skewer or knife inserted should come out clean).  Eat warm with fresh bread.  If you can restrain yourself from finishing the frittata it tastes even more delicious the next day.

 

 

 

Guacamole
 
Ingredients: 2 ripe medium sized avocados, 1 shallot (or small salad onion), 1 garlic clove, 2 cherry tomatoes, 2 tbsps yoghurt, squeeze of lemon juice, salt (fleur de sel if available)
 
Method: Remove flesh of avocados and mash up with a fork together with the salt.  Squeeze a little lemon juice to prevent discolouration.  Peel and mash the garlic clove into paste and add to avocados.  Finely chop the shallot and stir into mixture.  Put in yoghurt and mix well.  Cut cherry tomatoes into small dice and stir into the guacamole.

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Kadhi – Punjabi Style

Ingredients:  10 oz natural yoghurt (2 small cartons or 2/3 large carton), 1 heaped tbsp besan (gram flour), 1 onion, 1 green chilli, ½ tsp turmeric, ¼ tsp asafoetida, ¼ tsp each – mustard seeds, methi (fenugreek) seeds, cumin seeds, coriander seeds, 1 tsp sugar, oil, salt.

Method:  Blend together (an electric blender is ideal) the yoghurt, gram flour and turmeric with some cold water to get a smooth blend. Slice the onion and split and deseed the green chilli. Heat some oil in a thick-bottomed pan.  When hot put in mustard seeds and wait till they pop.  Turn heat down, remove pan from heat if necessary and put the rest of the spices in in the following order – asafoetida, fenugreek, cumin and coriander seeds.  Fry gently so the spices sizzle and release their aroma but do not allow to burn.  Put in onions and green chilli and sauté till onions are translucent.  Put in yoghurt and gram flour blend, water and some salt.  Bring to the boil then simmer for 20-30 minutes.  Add a little sugar to counter sourness of yoghurt.  Serve with rice.  Goes especially well with spicy rice with peas. 


 

Kadhi with palak

Ingredients: 10oz (2 small cartons or 2/3 large carton) natural yoghurt, 1 heaped tbsp besan (chickpea flour), 1 pkt fresh spinach, 1 tbsp raw peanuts, 1 green chilli, 1 tsp dhania powder, 1 tsp jeera powder, ½ tsp whole cumin seeds, ¼ tsp asafoetida, ½ tsp turmeric, 4 tbsps groundnut (or sunflower oil), salt, pinch of sugar.

Method:  Mix yoghurt with the besan and a little water in a blender.  Wash, dry (a salad spinner can be used) and chop spinach.  Split and deseed the green chilli.  Peanuts can be soaked in hot water or boiled for a few minutes. Put oil in a thick bottomed pan.  When hot put in cumin seeds, let them sizzle, then add asafoetida and turmeric.  Put in green chilli then chopped spinach.  Mix well with oil and spices and fry a little.  Add the dhania and jeera powder and stir.  Put in blended yoghurt and flour.  Bring to the boil, put in peanuts, salt and a little sugar.  Simmer for 20-25 minutes.  Serve with plain boiled rice.


 

Kasundi Prawns
 
Ingredients: 800gms/1kg large raw prawns (frozen or fresh), 3-4 garlic cloves, 4 tbsps mustard oil, ½ cup kasundi sauce, 2 green chillies, ½ pkt creamed coconut/1 tin of coconut milk, 1 tomato, salt to taste.
 
Method: Crush the garlic cloves and chop green chillies.  Mix garlic and mustard oil, add to prawns, stir and allow to marinate for half an hour.  Blend together the kasundi, coconut cream or milk, chillies and salt. Pour over marinated prawns and mix well.  Add the chopped tomato.  Cover the bowl with a loose lid to allow the steam to escape.  Cook in the microwave on high heat for 5 minutes.  Stir the prawns and cook again for a further 5 minutes.
Kasundi is a thick mustard paste made with fermented mustard seeds from Bengal, generally used as an accompaniment for greens.  Quick cooking in a microwave ensures the dish does not taste bitter.

Kedgeree

Ingredients: 1 mug grain rice (not Basmati), 1 fillet smoked undyed smoked haddock, 1 onion, 1-2 courgettes, 2 eggs boiled, a little milk, 1 bay leaf, a couple of slices of lemon, olive oil, salt.

Method:  Boil rice separately and keep.  Poach the fish in a shallow pan with a little water and milk to which 1 bay leaf has been added.  Rest the fish on a couple of lemon slices to add flavour and prevent sticking to pan.  When fish is cooked remove and discard any skin and bones and roughly cut into chunky pieces.  Chop onion and courgettes into similar sized pieces.  Boil the eggs and roughly chop.  Put a generous quantity of olive oil in a wok and fry the onions and courgettes on gentle heat till they are cooked but not brown.  Put in the rice and keeping heat very low mix thoroughly with the vegetables.  Finally put in the fish and fork in carefully then add the chopped boiled egg.  Add salt to taste taking care as the smoked fish will be quite salty.  Serve with a wedge of lemon and Worcester sauce.

           Apart from deriving its name from it, this dish bears no resemblance to the khichri which is eaten all over India.  In addition to putting fish into the dish, the British ate kedgeree for breakfast, while in Indian homes it is always eaten for lunch or dinner.  With its combination of rice and split lentils, perhaps with the addition of other vegetables khichri is a quick all-in-one meal.


 

Keftedes 

Ingredients:  1 lb lean beef mince, 1 red onion, generous handful fresh flat leaf parsley, fresh breadcrumbs or 1 slice bread, 2 tbsps vinegar (preferably white), 1 egg, 1 heaped tsp oregano, 1 tsp cumin powder, plain flour, pepper, salt, olive oil.

Method:  In a food processor grind together the onion and fresh parsley with 1 tbsp of vinegar.  If using bread soak in remaining vinegar and a little water then squeeze out all the liquid.  In a bowl mix together the minced beef with the onion and parsley mixture and the soaked bread (or breadcrumbs).  Put in oregano, cumin powder and pepper and salt and mix well.  Finally add 1 egg to bind the mixture together.  Shape the meat into patties (first wet hands to prevent the meat sticking).  Roll in plain flour and shallow fry in a little olive oil till cooked through.  Alternatively, fry lightly to brown and then put in a hot oven for 20-30 minutes.

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Khichri 

Ingredients:  1 mug rice (ordinary long grain rice, not Basmati), 1/3 mug masoor dal (pink split lentils), 1 onion sliced, 1 bay leaf, ½ level tsp turmeric, oil, salt.

Method:  Soak lentils in hot water about 1 hour before cooking.  Soak the rice separately in cold water for about ½ an hour before cooking.  In a large, thick bottomed pan put in some oil and when hot put in bay leaf and the sliced onion.  Fry till the onions are well cooked and beginning to brown.  Drain the water from the rice and lentils, add and mix well with the oil and onion mixture and fry for one or two minutes.  Put in hot water, about 2 ½ - 3 times the quantity of rice and lentils put together, ½ level tsp turmeric and salt to taste.  Bring to the boil and simmer gently till the rice and lentils are cooked.  The khichri should not be dry but have the consistency of a risotto.  Serve with a knob of butter and a wedge of lemon.  Pickles and papad make good accompaniments to khichri.  Sausages also go well with this khichri.

           Khichri, from which the English word kedgeree is derived, is a mixture of rice and lentils cooked together. It is made all over India in a variety of ways.  This is a simple, very lightly spiced version from Assam.  It is good to eat on a cold winter’s night, like a thick warming soup or a risotto. 


 

Kootu – Mixed vegetables and lentils

Ingredients:  ½ cup lentils preferably arhar (toor), 1 lb vegetables – potatoes, peas, beans and carrots, 3 tsps mustard seeds, 4 tsps coriander seeds, 3 whole dry red chillies, ½ pkt creamed coconut, 6-8 curry leaves, 1 tsp white urad dal, ½ tsp turmeric, ¼ tsp asafoetida, oil, salt.

Method: Boil lentils and keep.  Peel potatoes and cut into cubes, dice carrots, cut beans, shell peas.  Boil potatoes and other vegetables with a little turmeric till just cooked.  Grind together mustard and coriander seeds with the red chillies and mix with the creamed coconut and a little hot water to make a paste.  Mix together the cooked lentils and vegetables, coconut and spices paste with a little water and cook for 5 minutes adding salt to taste.  In a small frying pan, put in some oil and when hot put in urad dal, curry leaves, asafoetida plus a couple more red chillies (optional) till everything is sizzling.  Pour over the kootu as a garnish.  Serve with rice.  Kootu is a traditional all in one dish which contains both lentils and vegetables.


 

Korma – Vegetable

Ingredients: 3 large potatoes, 1 kg fresh peas, 2 onions, 6 cloves garlic, 2” piece ginger, 6 cloves, 2 large black cardamoms, 1 small cardamom, 3-4 cinnamon sticks, 4 large dry red chillies, 1 tsp cumin seeds, 3 tbsps coriander seeds, 2 tbsps poppy seeds, 1 tsp aniseed, 1 can tomatoes,1 tin coconut milk, 3-4 green chillies, fresh coriander, oil, salt and sugar.

Method:  Shell peas, peel and dice potatoes into cubes.  Chop onions finely.  Make a paste of garlic and ginger.  In a grinder, grind together all the dry spices.  Split and deseed green chillies, wash and chop coriander.  In a thick bottomed pan put in a generous quantity of oil and fry onions till soft, then ginger garlic paste and fry for a few minutes more.  Put in dry ground spices, add a little water to prevent spices burning, and fry for a few minutes.  Put in canned tomatoes, mix well and allow to cook.  Now put in vegetables, salt to taste, a teaspoon of sugar and some hot water.  Simmer till vegetables are cooked.  Finally put in coconut milk and simmer for a few minutes more.  After turning off heat, put in split green chillies and coriander to garnish.  Serve with plain rice.


 

Leek and Potato Soup

Ingredients:  2 leeks, 2-3 potatoes, vegetable stock, butter, olive oil, salt.

Method:  Cut off most of the green tops of the leeks, make a couple of cuts lengthwise leaving leeks intact at white end.  Wash thoroughly under cold water, separating the tops to ensure there is no grit left.  Then cut through completely and slice leeks.  Peel and chop potatoes which should be roughly equal in quantity to leeks.  Put in a mixture of olive oil and butter in a pan and sauté leeks and potatoes together slowly till vegetables sweat and become soft.  Do not allow to brown.  Put in plenty of hot water and a good quality stock cube or stock powder and salt to taste.  Simmer till vegetables are thoroughly cooked through.  Soup can be put through a blender or roughly mashed together using a potato masher (my preferred method).  Serve with a spoonful of cream (optional) and garnish with a sprig of fresh parsley.  An easy warming soup for a winter’s day.


 

Masoor Amti

Ingredients: 1 cup masoor dal (whole black lentils); 1 large onion, 1 tbsp dried coconut pieces or desiccated coconut; 4 cloves garlic; 1 heaped tsp amti masala; ½ tsp turmeric; ¼ tsp asafoetida; ½ tsp whole black mustard seeds; ½ tsp tamarind paste; 1 level tsp gur or brown sugar; pinch of chilli powder; oil and salt. ;

Method: Boil the masoor dal, preferably in a pressure cooker, till well cooked and soft. Meanwhile slice a large onion and fry in a little oil with pieces of desiccated coconut. Add some cloves of raw garlic and when cool, grind this mixture together in a food processor or similar. Put several tablespoons of oil in a thick bottomed pan. When the oil is hot, put in some whole black mustard seeds. Wait till they pop, add the asafoetida and the turmeric then put in the cooked lentils and mix together. Put in some hot water to get a liquid consistency and simmer. Then add amti masala, a touch of chilli powder and salt. After mixture has simmered some more, put in some tamarind paste and gur. Finally put in ground mixture of onions, coconut and garlic. Long simmering at each stage adds to the flavour. Before serving garnish with fresh, chopped coriander.


 

Masoor Dal (UP)

Ingredients: 1 cup masoor dal (pink split lentils), 1 onion, 3-4 cloves garlic, 1 inch piece ginger, 2 tomatoes, ½ tsp turmeric, ½ tsp chilli powder, l level tsp cumin seeds, ½ tsp asafoetida, oil, salt.

Method:  Wash dal in cold water, drain and keep.  Chop onion and tomatoes, finely chop ginger and garlic.  In a little oil fry the onion, garlic and ginger till the onions are pink.  Add chopped tomatoes and fry a little.  Put in the washed dal, turmeric, chilli powder and salt, mix, then add plenty of hot water.  Bring to the boil and simmer till dal is cooked.  To finish put some oil in a small frying pan and when hot put in cumin seeds so they sizzle and the asafoetida.  Pour hot oil and spices over dal so that they float on top.


 

Masoor dal with 5 spices

Ingredients: 1 cup masoor dal (split pink lentils), turmeric, ¼ tsp each of following whole spices – mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, aniseed, onion seeds, oil, salt.

Method:  First boil dal with the turmeric and salt.  Put in water if necessary to bring to desired consistency and simmer for a couple of minutes. In a frying pan put in a generous quantity of oil.  When hot put in mustard seeds and wait till they pop.  Then turn down heat or remove pan from heat altogether so that the other spices do not burn but are lightly fried in the oil.  When oil has cooled put in the fenugreek and aniseed, then the cumin and coriander seeds and lastly the onion seeds.  Pour oil and five spices mixture over the dal and serve.


 

Masoor dal with palak  

Ingredients:150-200gms split red lentils, 200 gms fresh spinach, 1 onion, 1-2 tomatoes, 1 green chilli, 1-2 garlic cloves, ½ inch piece fresh ginger, 1 tsp garam masala, ½ tsp cumin seeds, ½ tsp turmeric, ¼ tsp asafoetida, groundnut (or similar) oil, salt.

Method: Boil dal, wash and chop spinach.  Deseed and slice chilli, chop onion and tomatoes separately.  Finely chop garlic and ginger together.  In a pan put in a few tablespoons of oil.  When hot put in cumin seeds, then asafoetida and turmeric.  Add green chilli, then chopped onion and fry till onion is transparent but not brown.  Add garlic and ginger then tomatoes.  Put in chopped spinach, mix well, cover and cook.  Add garam masala then the boiled lentils.  Put in a little water to get desired consistency (ideally that of thick soup) and salt to taste.  Simmer together 5-10 minutes.  Garnish with fresh chopped coriander.  Eat with plain boiled rice.

 

 

Masoor dal with onions

Ingredients: 1 cup masoor dal (split pink lentils), 1 onion, ½ level tsp turmeric, salt, oil.

Method:  Boil dal in plenty of water.  Slice the onion.  Put in generous quantity of oil (too little oil will make dal taste insipid) in a thick bottomed pan and fry the onion till browned.  Add turmeric then put in dal and mix with fried onions.  Put in salt and water to bring dal to desired consistency.  Simmer for a few minutes.  Serve with plain boiled rice.
 

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Matar Paneer (N Indian)

Ingredients:  1 packet paneer, ½ lb frozen peas or 1 lb fresh peas, 2 onions, 1 inch piece ginger, 3-4 cloves garlic, 3-4 tomatoes (or ½ can tomatoes), 1 bay leaf, 2-3 sticks cinnamon, 3-4 cloves, 2-3 cardamom pods, l level tsp cumin seeds, ½ tsp turmeric, 1 tsp sugar, fresh coriander, oil, salt.

Method:  Shell peas if using fresh ones.  Chop onions and tomatoes.  Finely chop ginger and garlic.  Wash fresh coriander and chop. Cut paneer into cubes. Put some oil in a pan and when hot put in cumin seeds, cloves, bay leaf, cinnamon, cardamom and turmeric.  Put in ginger and garlic and cook till they are a little soft.  Put in chopped and onion and coriander and fry till they are well done.  Next put in tomatoes and fry well.  Next put in peas and plenty of hot water.  Add salt to taste and a bit of sugar.  Bring to the oil and simmer till peas are cooked.  In a separate non-stick frying pan fry the paneer till lightly browned on all sides.  Add to the peas curry while it is simmering.  Paneer fried and added immediately to the curry will not harden but will remain soft.

 

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Monkfish with aubergines, peppers & mushrooms

Ingredients: 2-3 monkfish tails, 1 large aubergine, 1 each red, green & yellow peppers, mushrooms, 1 lemon, olive oil, salt.

Method:  Cut monkfish tails into walnut size chunks taking care to remove any membrane.  Halve aubergine lengthwise, then again into 2-4 long pieces depending on size and finally into chunks of similar size to monkfish.  Was mushrooms and also cut into halves or quarters of similar size.  Wash and deseed peppers, cut into strips then into square shaped pieces.  Mix monkfish and prepared vegetables in a large bowl.  Pour in a generous quantity of olive oil turn and coat all ingredients.  Squeeze juice of 1 lemon onto fish and vegetables.  Leave to marinate for 1 hour, mixing once or twice.  Heat over to high temperature.  Cover a baking tray with foil.  Season fish and vegetables with salt and spread over baking tray.  Roast till all the ingredients or cook.  Baste and add a little extra olive oil if necessary.  Place under a hot grill for the final five minutes for a slightly char grilled flavour.  Serve with rice and a green salad.


 

Mushroom pulao
 
Ingredients: 1 mug basmati rice; 400 gms chestnut mushrooms; 1 small onion; 2 cloves garlic; 1 level tsp cumin seeds: bay leaf; stick cinnamon; 2 green cardamoms; 2-3 tbsps groundnut oil; salt to taste.
 
Method: Wash, dry and chop mushrooms.  Wash rice in several changes of cold water and leave to soak for 15-20 minutes.  In a thick bottomed pan put in oil and when warm put in cumin seeds, bay leaf, cinnamon, cardamoms and fry gently.  Add sliced onion and sauté till translucent.  Add thinly sliced garlic then chopped mushrooms.  Turn up heat and fry mushrooms till they are cooked and any water has evaporated.  Put in washed drained rice stir well and sauté with spices and vegetables.  Add twice the quantity of hot water of the soaked rice and bring to the boil. Put in salt to taste.  Simmer gently till all the water has been absorbed and the rice cooked.  Allow to rest for about 30 minutes before serving.

 

 

Mushrooms on toast and with pasta
 
Ingredients: 8oz brown chestnut mushrooms, 2oz dried porcini mushrooms, 1-2 shallots or 1 small onion, 1 clove garlic, 1 tbsp white wine or cider vinegar, a couple of tbsps virgin olive oil, fresh parsley, salt.
 
Method: Soak the dried porcini mushrooms in hot water for about an hour before cooking.  Wash the chestnut mushrooms, pat dry, trim stalks and chop.  Chop separately and finely the shallot and garlic.  Put olive oil in a wok or frying pan.  When hot put in chopped shallot and sauté till soft then add garlic and fry a little more.  Put in chestnut mushrooms, stir and mix well.  Remove the porcini mushrooms from the water, cut up and add to pan.  Put in a generous tablespoonful of white wine or cider vinegar and allow to evaporate. Season to taste, cover and cook till the mushrooms are cooked through.  Chop some fresh parsley and add.  Serve on slices of toasted ciabatta bread.  The dried porcini mushrooms while not essential, with their earthy, musty fragrance, they transform the dish.
For a light lunch or supper top with a poached egg.
 
Pasta sauce To serve with pasta, instead of wine vinegar use a small glass of white wine.  Add the water in which the porcini mushrooms were soaked, strained through a sheet of kitchen paper, or a little stock.  Boil spaghetti or linguine and add to mushroom sauce.  Serve with some grated Parmesan.

Palak Paneer

Ingredients:  1 packet paneer, 1 lb fresh spinach, 1 large onion, 2 tomatoes, 2-3 cloves garlic, 1 bay leaf, 2-3 sticks cinnamon, 3-4 cloves, 6 peppercorns, 1 tsp garam masala, ½ tsp turmeric, salt, oil.

Method: Wash, dry (a salad spinner is ideal) and chop spinach.  Chop onions and tomatoes, finely chop garlic.  Cut paneer into cubes.  Put some oil in a pan and when hot put in bay leaf, cinnamon, cloves and peppercorns and fry gently.  Add chopped onion and fry well till it starts to brown.  Put in finely chopped garlic and fry for another minute.  Add chopped tomato and fry well.  Put in spinach and mix well with oil and spices.  Put in turmeric, garam masala and salt, add a little water (hot) if necessary, and simmer.  While spinach is cooking, fry the paneer in a non-stick frying pan in a little oil till lightly browned on all sides.  Add to the spinach.  If paneer is put into the simmering spinach straight from the frying pan it will be wonderfully soft.  Serve with pitta bread or chapattis.


 

Paneer

Ingredients: 3 pints whole, not semi-skimmed milk, juice of 1 lemon or bottled lemon juice.  A muslin cloth in which to tie up the paneer is essential.

Method:  Put the milk in a large pan and bring to the boil.  Remove from heat, let milk settle then return to the heat and bring to a boil a second time.  Switch off the heat.  Immediately after milk has settled put in 2-3 tablespoons of lemon juice and mix with the hot milk, adding more lemon juice if necessary till milk separates.  Bottled lemon juice is handy and makes no difference to the taste of the paneer.  Strain separated milk through a muslin cloth.  Most of the water will drain through very quickly.  Wrap the paneer in the muslin cloth, forming a flat squarish shape and weigh it down with a heavy weight (a pan filled with water will serve).  Leave for several hours till all the water has been squeezed out of the paneer.

Nowadays paneer is easily available in the UK where Asian food shops and many supermarkets sell it.  If it can’t be bought it is simple to make.


 

Paneer Matar

Ingredients: 1 pkt paneer,  1 cup peas – fresh or frozen, 1 onion, 4-5 cloves garlic, 1” piece ginger, 2 tomatoes, 1 bay leaf, 2-3 sticks cinnamon, 4 cloves, 6 peppercorns, 1 large cardamom, 1 tsp garam masala, ½ tsp turmeric, salt, oil.

Method:  Cut paneer into cubes.  Chop onion, tomatoes, garlic and ginger, the last two finely.  Shell peas or defrost if using frozen.  In a thick bottomed pan put in a little oil and when hot, gently fry all the whole spices to release their flavours.  Put in chopped onion and fry till lightly browned.  Put in chopped ginger and garlic, fry a little and then add chopped tomatoes.  Put in a little turmeric and a generous teaspoonful of garam masala.  Put in peas, mix with all the spices, then add hot water, bring to the boil and simmer till the peas are cooked (will take longer with fresh peas).  In a separate pan, put in a little oil and fry the paneer cubes till they are browned.  Immediately add to peas while they are still simmering.  This ensures that paneer remains soft.  Add salt to taste and simmer for a few minutes.


 

Paneer Matar (UP style)

Ingredients: 1 pkt paneer, ½ lb peas frozen or fresh, 3-4 green chillies, large piece 2-3 inches fresh ginger, 2-3 tomatoes, 3-4 sticks cinnamon, 3-4 small green cardamoms, 1 tsp coriander powder, ½ tsp red chilli powder, ½ tsp cumin seeds, ¼ tsp asafoetida, ½ tsp turmeric, oil, salt.

Method:  Split and deseed green chillies.  Peel ginger and grate finely. Chop tomatoes. Put some oil in a pan and when hot put in cumin.  When it sizzles add asafoetida and turmeric.  Put in green chillies and grated ginger and fry a little.  Put in cinnamon sticks and green cardamoms and continue to fry for a couple of minutes.  Then put in the chopped tomatoes, chilli powder and coriander powder and fry well till tomatoes and spices are amalgamated.  Then put in peas and a little hot water and simmer till peas are cooked.  Frozen peas should be defrosted first.  If using fresh peas use above quantity of shelled peas.  Cut paneer into cubes and fry in hot oil in a non-stick pan till browned on all sides.  Add immediately to simmering peas.  Put in salt to taste.

A Jain recipe, this does not require either onions or garlic.  The only whole spices used are ‘sweet’ ones - cinnamon and green cardamoms.


 

Paneer with spinach

Ingredients:  1 pkt paneer (250gms), 2 pkts washed spinach (400gms), 1 large onion, 1-2 tomatoes, 3-4 cloves garlic, 1” piece fresh ginger, 1 green chilli, 1 level tsp cumin seeds, 2 tsps ground coriander powder, 3-4 tbsps oil, 3-4 tbsps whole milk (or cream), salt.

Method:  Use of a food processor makes preparation for this dish easy.  Blanch the spinach in very little hot water for 3-4 minutes and keep. Split and deseed the green chilli.  Peel and cut the garlic and ginger.  Cut tomatoes into big pieces.  Cut the onion roughly. Chop onions first in food processor.  Put oil in a non-stick or thick bottomed pan. When hot put in cumin seeds till they sizzle.  Add split green chilli and chopped onions and fry for 5-6 minutes, stirring well till onions are pink.  Mince garlic and ginger next in processor.  Add to onions and fry for another minute.  Next chop tomatoes in processor and add to pan.  Fry till tomatoes are cooked.  Meanwhile drain spinach, keeping the water, and blend in processor to fine paste.  Add ground coriander powder and salt to pan, stir well and then put in cooked, blended spinach.  Simmer for a few minutes, adding some water from spinach.  Cut the paneer into cubes and fry in a little oil.  Put straight into simmering spinach to keep soft.  Finally put in a few tablespoons milk or cream.   


 

Pasta con le melanzane (pasta alla Norma)

Ingredients: 1 large aubergine, 1 onion, 1 clove garlic, ½ can tomatoes, 400 grams spaghetti or penne, parmesan cheese, fresh basil, olive oil, salt.

Method:  Cut the aubergine into cubes.  Chop the onion and finely chop the garlic.     Put some olive oil in a pan and fry the onion and garlic for a couple of minutes.  Put in the aubergines and fry well.  Cook the tomatoes separately in a little olive oil.  Add the tomatoes and chopped basil to the aubergines and allow to simmer gently till the aubergine is cooked.  Put in salt to taste.  Boil the pasta in plenty of water with some salt, drain and mix with the sauce, adding a little more olive oil and some parmesan cheese.  Serve with grated parmesan cheese in a bowl.

 

 

 

 

 

 

 

 

 

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Pasta (warm) with tomato and basil

Ingredients: 200 grams orchiette, fusili, penne or other short pasta; 100 grams cherry tomatoes; 2 cloves garlic; 1 small onion (optional); a handful of fresh basil leaves; 1 tbsp white wine vinegar; 4 tbsps extra virgin olive oil; salt to taste

Method: Chop garlic finely and put into a bowl. Immediately put in wine vinegar.  If onion is used, chop and mix with garlic and vinegar.  Put in olive oil.  Cut cherry tomatoes in half or quarter then put in bowl and mix with other ingredients. Tear up basil leaves and put in bowl. Leave to marinate for at least 1 hour. Boil the pasta in salted water and when cooked drain well. Mix immediately with the marinated tomatoes while the pasta is still hot so that it absorbs the flavours. Serve immediately either with grilled fish or meat, or on its own. The flavours of the Mediterranean on a plate.

I used lumaconi (snail pasta), Greek olive oil, garlic brought back from France and sprinkled some fleur de sel at the end for extra flavour.

 

Pasta with garlic and chilli
 
Ingredients: 200 gms spaghetti or linguine, 2-3 cloves garlic, ½ tsp red chilli flakes, fresh parsley, 3-4 tbsps extra virgin olive oil, salt.
 
Method:  Cook pasta in salted water according to instructions.  In a non-stick frying pan or wok, put in olive oil and gently sauté chopped garlic then add chilli flakes and cook for another minute.  When pasta is cooked add to warm oil and mix well.  Chop parsley and stir into pasta.  Check seasoning and add salt and a little more oil if required.
 
A good store cupboard recipe.  Quantities of garlic and chilli can be varied as desired – chacun ses goûts.

 

 

Pears in red wine

Ingredients: 6 firm pears (Conference or similar), ½ pint wine, ½ pint water, 6oz sugar, 1-2 sticks cinnamon, 2-3 pieces lemon rind, 1 tblsp corn flour.

Method:  Peel pears, cut in half and remove cores.  Put the wine, water, sugar, cinnamon and lemon rind in a large saucepan and heat gently till the sugar is dissolved.  Add pears to saucepan ensuring all are submerged in the liquid.  Bring to the boil and simmer gently for 10-15 minutes till pears are tender.  Lift out pears.  Blend the corn flour with a few tablespoons of water and stir into the liquid in the pan.  Bring to the boil stirring well then simmer till mixture thickens a little.  Pour syrup over the pears then cool and chill in the fridge for several hours.  Serve with cream.  A luxurious dessert that is simple to make.
 

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Pepperoni al forno

Ingredients: 2-3 peppers of different colours, red, yellow, green, generous quantity freshly made breadcrumbs, 1 tbsp each olives and capers, a few anchovies (optional), olive oil.

Method:  Cut and deseed peppers, remove white pith.  Cut peppers into pieces about 1- 1½ inch square.  Chop olives.  Mix peppers with olive oil, capers, olives, breadcrumbs and anchovies.  Put in an oven proof dish and put more breadcrumbs on top.  Put into a hot oven and bake.  Remove dish and stir once or twice.  Dish is ready when peppers are cooked. 

A simple tasty dish that can be eaten on its own with some bread for a light meal or as an accompaniment to chicken or meat.  Fresh peppers and freshly made breadcrumbs along with good quality olive oil will ensure a good result for this dish.


 

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Potato Curry – Punjab

Ingredients:  5 large waxy potatoes, 1-2 onions, 2 tomatoes, 1 green chilli, 1 tsp cumin seeds, ½ tsp fenugreek (methi) seeds, ½ tsp turmeric, 1 generous tbsp coriander powder, oil, salt.

Method: It is worth making your own coriander powder for this recipe.  Lightly dry roast coriander seeds in a frying pan and grind.  Keep what remains in a tightly covered jar.  Peel and boil the potatoes then roughly cut up into large pieces.  Slice the onions, chop tomatoes, split and deseed green chilli.  Put some oil in a pan and when hot put in methi seeds.  When brown put in cumin seeds and let them sizzle.  Then add the green chilli and sliced onions and fry till the onions are translucent.  Put in chopped tomatoes, dhania powder, turmeric and fry a little.  Then put in the potatoes which should still be warm and mix with all the spices.  Add salt and hot water and simmer for 15-20 minutes.  Some of the potato will disintegrate and naturally thicken the gravy but there should still be plenty of whole pieces still left.  Eat with naan, chapattis or pitta bread.


 

Potato sabji – Fried (Maharashtrian style)

Ingredients: 4 medium sized potatoes, 1 onion, ½ tsp mustard seeds, ¼ tsp asafoetida, ½ tsp turmeric, ¼ tsp chilli powder (optional), oil, salt.

Method:  A quick and easy potato sabji.  Peel potatoes, cut lengthways in half, put flat side down and cut lengthways again as if making fat chips.  Wash potatoes to remove excess starch.  Then slice potatoes across into fairly thin segments.  Slice the onion.  Use a deep bottomed non-stick pan or a wok.  Put in a generous quantity of oil.  When hot put in mustard seeds and when they pop add asafoetida and turmeric.  Put in sliced onions, stir once or twice.  Then put in potato slices and mix well.  Cover tightly and cook for a few minutes.  Put in salt and chilli powder and stir.  Cook covered on gently heat.  No extra water should be necessary.  Stir a few times if necessary to prevent potatoes from sticking till they are cooked through.  Serve with whole wheat pitta bread or similar. 


 

Prawn cocktail

Ingredients: 8-12 oz cooked prawns, 1-2 hardboiled eggs, 3 tbsps mayonnaise, 3 tbsps tomato ketchup, 3 tbsps double cream (use yoghurt for a lighter mix), 1 tsp Worcestershire sauce, lemon juice.

Method:  Mix together mayonnaise, ketchup, cream (or yoghurt) and Worcestershire sauce.  Add a good squeeze of lemon juice.  Combine sauce with cooked prawns.  Garnish with boiled eggs cut into quarters.  Serve on a bed of crisp lettuce.


 

Prawn Molly (prawn curry Kerala style)

Ingredients: 1 lb large prawns, fresh or frozen, 1 cup frozen peas, 1 large onion, 2-3 cloves garlic, 1 inch piece ginger, 1-2 green chillies, ½  large tin or 1 small tin (200 ml coconut milk), 5-6 curry leaves, ½ tsp chilli powder, ½ tsp mustard seeds, ½ tsp turmeric, salt.

Method:  If using fresh prawns, take off heads, shell and devein.  Thinly slice onion. Split and deseed chillies.  Finely chop garlic and ginger.  Defrost peas.  Put a little oil in a thick bottomed or non-stick pan.  When hot put in mustard seeds and wait till they pop.  Turn down heat and add curry leaves and fry for a minute.  Next put in ginger and garlic and green chillies and fry lightly.  Add sliced onion and sauté till transparent.  Then put in prawns, peas and turmeric and chilli powder.  If necessary put in a little water simmer till prawns are cooked through.  Put in coconut milk and salt to taste and simmer for a few minutes.  A squeeze of lemon juice can be added to give a touch of sourness.  Garnish with freshly chopped coriander.  Serve with plain boiled rice.


 

Prawn Rice

Ingredients: Basmati rice, 1lb cooked, shelled frozen prawns, 1 onion, 1or 2 tomatoes, 2-4 cloves garlic, 1 inch piece fresh ginger, 1 bay leaf, 1-2 sticks cinnamon, 3-4 whole cloves, 6-8 black peppercorns, 1 large black cardamom, 1 generous tsp garam masala, ½ level tsp turmeric, oil, salt.

Method:  Defrost prawns, wash rice in cold water and soak.  Chop onion, tomatoes,  and chop garlic and ginger together finely or use a food processor or similar.  Heat a few tablespoons of oil in a thick bottomed pan.  When hot put in whole spices – bay leaf, cinnamon, cloves, peppercorns and cardamom and fry gently for a minute.  Spices should not burn.  Then put in chopped onion and fry till soft and beginning to turn brown.  Add finely chopped garlic and ginger and fry for another minute.  Put in tomatoes and allow to cook.  Then put in turmeric and garam masala and fry gently with all the other ingredients.  Drain the rice, put into the pan and fry with all the spices, stirring with a flat wooden spoon or spatula.  Ensure it is well-coated with the spice mixture but do not allow to stick to the bottom of the pan.  Finally add prawns and stir in.  Put in sufficient quantity of hot water to cook the rice and salt to taste.  Bring to the boil, stir, turn down heat and simmer till rice is cooked.  A delicious all-in-one dish.  Serve with salad and sweet mango chutney.

This rice can be made with chicken or with mixed vegetables for vegetarian spicy rice.  Use chicken, which should be cooked first, roughly cut up into pieces. If using frozen mixed vegetables, they should be defrosted first.  If using fresh, the vegetables should be boiled lightly first.  A mixture of fresh peas, diced carrots and chopped beans would be ideal for this dish.
 

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Pulao (Parsi style)

Ingredients:1 mug Basmati or long grain rice, 1 bay leaf, 2-3 sticks cinnamon, 3-4 cloves, 4-6 black peppercorns, 1-2 green cardamoms, 1 heaped tbsp sugar, oil, salt.

Method: Wash rice in cold water, pouring away and changing the water several times to remove excess starch.  This is particularly important when rice is mature and old.  Leave the rice to soak in cold water for approximately 15-20 minutes.  Boil water separately in a kettle.  Put some oil in a thick-bottomed, high sided pan.  When the oil is hot put in the sugar.  Stir gently and continue to cook till the sugar is caramelised.  Care needs to be taken as the oil has to be quite hot for the sugar to caramelise.  Remove pan from the heat, allow oil and sugar to cool slightly and then put in the whole spices and fry gently.  Return pan to the heat, drain the rice and mix well with the oil, spices and sugar.  Fry the rice for about 1 minute.  Put in hot water, twice the quantity of the soaked rice, add salt to taste.  Bring to the boil, then turn down the heat and simmer gently till the rice is cooked and the water has been absorbed.  Allow rice to settle for 15 minutes to half an hour before serving.  The rice should be tinged pinkish brown with the caramelised sugar and fragrant with the spices.
 

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Pulao (with peas)

Ingredients: 1 mug Basmati or long-grain rice (approx ½ mug per person), 1 mug frozen peas, 1 onion sliced (optional), 1 bay leaf, 1 or 2 sticks cinnamon, 3-4 whole black cloves, 4-6 black peppercorns, 1 large black cardamom, oil, salt.

Method: Wash rice in cold water, pouring away and changing the water several times to remove excess starch.  This is particularly important when rice is mature and old.  Leave the rice to soak in cold water for approximately 15-20 minutes.  Boil water separately in a kettle. Defrost the peas with the addition of some hot water. Put a few tablespoons of oil in a thick-bottomed pan.  When hot put in all the whole spices and fry gently on low heat to allow the spices to release their flavours.  Oil should not be too hot as this will burn the spices.  Put in the sliced onion and fry till it is translucent.  Drain the rice and add to oil and spices.  Stir well and fry the rice in the oil for about 1 minute.  Drain the peas, add to the rice and fry the mixture for another minute.  Put in hot water, twice the quantity of the soaked rice and some salt.  Bring to the boil, cover leaving a small opening for the steam to escape and simmer gently till all the water has been absorbed.  Cover completely and allow to rest 15-20 minutes before serving.  Pour away any water that accumulates on the lid. 


 

Rassa - Peas & Potato 

Ingredients: 1kg fresh peas, 6-8 small new potatoes, 1 onion, 2-3 tomatoes, 4-5 cloves garlic, 1 inch piece fresh ginger, 1 generous tsp amti masala or garam masala, 1 tsp creamed coconut,  1 tsp brown sugar, ½ tsp mustard seeds, ¼ tsp asafoetida, ½ tsp turmeric, oil, salt.

Method:  Shell peas, scrub potatoes and cut into half if necessary (ordinary potatoes cut up can be used instead), chop onion, grind together garlic and ginger to make a paste.  Heat oil in a thick-bottomed pan.  When hot put in mustard seeds and wait till they pop then asafoetida and turmeric.  Add the chopped onion and fry for a minute.  Put in peas and potatoes and mix well with the oil and spices.  Then add ginger garlic paste and sauté all the vegetables together.  Put in a generous quantity of hot water and bring to the boil.  Put in amti or garam masala and allow to simmer till the vegetables are cooked.  Then put in tomatoes, creamed coconut, salt and brown sugar.  Simmer for a few minutes longer.

Follow the same recipe using cauliflower instead of peas to make cauliflower and potato rassa.


 

Red cabbage with apple

Ingredients: 1 small red cabbage (or ½ big one), 2 apples, 1 onion, 1 bay leaf, 2 small pieces cinnamon, 1 tbsp balsamic vinegar, 2 tbsps oil (groundnut, sunflower or similar), 1 tsp veg stock powder (or 1 veg stock cube), salt.

Method: Shred cabbage, discarding hard inner stalk.  Peel, core and cut up apples, slice onion.  Put oil in a thick-bottomed pan and when hot sauté cabbage, apples and onion till softened.  Add bay leaf, cinnamon, stock powder, balsamic vinegar and stir.  Put in salt and a little water.  Bring to the boil and simmer gently till all the ingredients are soft and well amalgamated and water has been absorbed.  A pressure cooker is ideal for this dish.
 

Rice

Ingredients: Good quality long grain rice, preferably Basmati.  Mature rice, aged for several years, is best.  Use approximately ½ mug per person.  Water.  Pinch of salt (optional).

Method:  Wash rice in cold water, pouring away and changing the water several times to remove excess starch.  Particularly important when rice is mature and old.  Leave the rice to soak in cold water for approximately 15-20 minutes.  Boil water separately in a kettle.  Pour away the water in which the rice has been soaking.  Put the rice in a thick bottomed pan, cover the rice with hot water, twice the quantity of the soaked rice.  Soaking the rice in a measuring jug makes it easy to estimate the right amount of water.  Bring to the boil, add a pinch of salt (optional), then cover leaving a small vent for the steam to escape.  Simmer gently till all the water has been completely absorbed.  Switch off and allow the rice to rest for about 20-30 minutes.  Any water that accumulates on the bottom of the lid should be carefully poured away. 


 

Risotto ai fungi

Ingredients: 1 mug Arborio rice, 20 grams dried porcini mushrooms, 1 onion, 1-2 cloves garlic, 1 sprig fresh parsley, 1 small glass white wine, 1 stock cube, preferably mushroom, or vegetable stock powder, 1tbsp grated parmesan cheese, knob of butter, olive oil, salt.

Method:  Soak the dried fungi in warm water for 10-15 minutes, then remove, rinse well and chop.  Save the water in which the mushrooms have soaked, which should be drained.  A colander lined with kitchen paper is ideal for this.  Chop the onion, garlic (finely) and the parsley separately.  In a pressure cooker pan put in some olive oil and fry the onions and garlic till soft.  Add the mushrooms and let them cook in a little of the water in which they were soaked.  Put in some chopped fresh parsley.  Add the rice, mix well and fry for 1 minute.  Put in a small glass of white wine and let it evaporate.  Then put in hot water, about double the quantity of the rice and the stock cube or powder.  Cover and cook under pressure for 6-8 minutes.  After opening the cooker put in a knob of butter and grated parmesan.  Garnish with fresh parsley.

A quick and easy risotto made in a pressure cooker which eliminates the need to stand over the risotto adding stock and stirring constantly.  The recipe is from Olga who has to cook for a large extended family. 

 

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Sabudana Khichri 

Ingredients: 1 cup sabudana (tapioca/sago), 1/3 cup roasted peanuts, 1 medium sized potato or 2 small ones, 1 green chilli, ½ level tsp cumin seeds, groundnut oil, salt, pinch of sugar. 

Method: Put sabudana in a sieve and wash well with cold water to remove excess starch.  Place washed sabudana in a flat container, cover with cold water and leave to soak for 2-3 hours.  Peel the potato, cut in half then quarters lengthwise, and slice finely. Keep in cold water to prevent discoloration.  Grind the peanuts, coarsely, in a grinder. Put a few tablespoons of oil in a non-stick pan or wok.  When warm add the cumin seeds and let them sizzle then put in split, deseeded green chilli.  Put in sliced potato and sauté gently till cooked.  Drain the sabudana, add to pan together with the ground peanuts and mix well.  Cover and cook on a slow flame.  Put in salt to taste and pinch of sugar.  Stir well from time to time.  Khichri is ready when sabudana changes colour indicating that it is cooked.  Serve with plain natural yoghurt.

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Sambar

Ingredients: ½ mug arhar dal, 1 onion, 1-2 tomatoes, vegetables – aubergines, beans, carrots, ½ tsp mustard seeds, 6-8 curry leaves (fresh or dried), 1 generous tsp sambar powder, ½ tsp tamarind paste, oil, salt.

Method:  Boil arhar dal.  Cut up all the vegetables into large pieces.  Put some oil in a thick bottomed pan and when hot put in mustard seeds and wait till they pop.  Then put in curry leaves and fry gently.  Put in all the cut vegetables, mix well with oil and spices, cover and allow vegetables to cook a little.  When vegetables are partially cooked, put in the boiled dal, stir and then add hot water.  Bring to the boil, put in sambar powder and allow to simmer.  Add tamarind paste and salt to taste.  Simmer sambar slowly so that the spices are well blended with the lentils and vegetables.  Serve with plain boiled rice.


 

Soya sauce with ginger

Ingredients: 2 tblsps light soya sauce, 2 tblsps water, 1 tsp sugar, 1” piece fresh ginger.

Method:  Peel ginger and cut into thin strips.  Mix soya sauce, water, sugar then add freshly cut ginger.  Eat with lightly steamed or grilled white fish (not salmon or similar).  Would go well with prawns too as a dipping sauce. 


 

Spicy Rice with Peas (Masale Bhaat)

Ingredients: 1 mug Basmati rice, 1 mug frozen peas, ½ level tsp cumin seed, ¼ tsp asafoetida, ½ level tsp turmeric, 1 heaped tsp amti masala or, if not available good quality  garam masala, oil, salt. 

Method:  Wash rice in cold water and soak for 15-20mins.  Defrost peas with hot water.  Put some oil, a few tablespoons, in a thick-bottomed pan.  When oil is fairly hot, put in cumin seeds.  Seeds should sizzle and not burn, then add asafoetida and turmeric.  Drain the rice, add and fry in the oil and spices.  Put in peas, mix and continue to fry for another minute or two.  Put in hot water, twice the quantity of the soaked rice.  Add a generous teaspoon of masala powder and salt to taste.  Bring to the boil then simmer till the rice is cooked and all the water has been absorbed.  Serve with natural yoghurt.


 

Spinach rice & mushroom soup

Ingredients: 6 button mushrooms, 1 onion, small quantity ½ packet of spinach, 1 tbsp rice, good quality vegetable stock powder or cube, 1 level tbsp plain flour, butter, oil, salt, pepper.

Method:  Soak rice in cold water for 30 mins.  Wash mushrooms and chop.  Chop onion.  Wash and chop spinach.  Put some butter with a little oil in a pan and fry the onions and mushrooms together till they are well-softened.  Put in flour and mix well with the onions and mushrooms, then add stock powder and plenty of hot water.  Bring to the boil then drain and put in rice.  Simmer gently till rice is cooked.  Then put in spinach and cook for another few minutes.  Season to taste.  Vary the quantities of spinach, rice and mushrooms increasing or decreasing quantities of each, depending on preferences and whether you want a thick soup or a more liquid one.
 

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Spinach with potatoes 

Ingredients:  Fresh spinach, generous quantity as it shrinks when cooked, small preferably baby potatoes, 1 onion, 2-3 cloves garlic, ½ tsp mustard seeds, ½ tsp turmeric, oil, salt. 

Method:  Wash spinach leaves, dry (salad spinner is best) and chop fairly finely.  Alternatively use packets of ready washed spinach.  Wash potatoes, cut into halves or quarters.  Chop onion and finely chop garlic.  Put some oil in a pan and when quite hot put in mustard seeds.  Wait till they pop, then turn down heat and add turmeric.  Put in chopped onion and fry gently till translucent.  Put in garlic and fry for another minute.  Put in chopped spinach and potatoes and mix thoroughly with onion and garlic.  Add salt, mix, cover and cook on a low heat.  The vegetables should give out enough water but if necessary put in a little water to ensure they are cooked through.


 

Srikhand

Ingredients: 3 large (500 grams) pots of natural whole milk, preferably set, yoghurt (Onken is a very good brand), 6 oz caster sugar, 2 whole green cardamoms, ½ tsp saffron.

Method:  Empty yoghurt into a clean muslin cloth.  Tie cloth up for a minimum of 10-12 hours (eg overnight) to allow excess water to drip away.  Roast saffron strands very lightly, put in a tbsp of milk and allow to infuse for 1 hour.  Peel cardamoms, discard skin and grind black seeds into a fine powder.  Put yoghurt concentrate into a bowl, add sugar and using a hand-held electric mixer, blend yoghurt and sugar together.  The mixture should be smooth and the sugar fully dissolved.  Press saffron strands into milk to extract maximum flavour and colour and then discard strands.  Add infused milk and blend lightly.  Sprinkle cardamom powder and mix lightly again.  Serve srikhand chilled with ice-cream wafers or similar.  A wonderfully smooth yoghurt dessert that is easy to make.


 

Stuffed Tomatoes

Ingredients:  4 tomatoes, fresh breadcrumbs, 2-3 cloves garlic, fresh parsley, olive oil, salt, pepper.

Method:  Halve tomatoes and scoop out the seeds.  Season with salt and pepper, turn upside down and leave to drain.  Chop garlic and parsley finely and mix with breadcrumbs.  Fill tomatoes and top with generous amount of the breadcrumb mixture. Drizzle with olive oil.  Bake in a hot oven, 200C for 25-30 minutes.  Eat tomatoes warm, on their own or as an accompaniment to a dish.


 

Tomato Saar

Ingredients: ½ kg tomatoes, 2 cloves garlic, 4-5 whole peppercorns, 6-8 curry leaves (kadhi patta), 1 level tsp cumin seeds, 1 small tin (or 1/3 large tin) coconut milk, 2-3 tsps sugar, salt, oil, chopped fresh coriander.

Method: Cut tomatoes and boil (preferably in a pressure cooker) with the garlic, peppercorns and a little water.  When cool, blend and strain (a small colander is best) and discard the skin and seeds.  In a thick bottomed pan put in a little oil and when hot put in cumin seeds and curry leaves so they sizzle but not burn.  Pour in tomato mixture, add salt and sugar, bring to the boil and simmer.  Finally add coconut milk and chopped coriander and simmer for a few minutes more.  Delicious with rice, plain or otherwise.
 

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Upama

Ingredients:  1 cup semolina, 2 cups (twice the quantity of semolina) hot water, 1-2 onions, 1-2 tomatoes (optional), 2-3 green chillies, 6-8 curry leaves (fresh or dried), ½ tsp mustard seeds, ½ tsp white urad dal, ¼ tsp asafoetida, oil, salt.

Method:  Chop onions and tomatoes (if using them).  Split and deseed green chillies.  Dry roast the semolina in a non-stick or thick bottomed pan.  Remove and keep aside.  Wipe pan clean then put in oil and heat.  Put in mustard seeds, wait till they pop, turn down heat then put green chillies, urad dal and curry leaves.  Put in chopped onion and cook till translucent.  If using tomatoes, put them in and cook well.  Put in asafoetida.  Now add hot water and salt to taste.  Finally put in the roasted semolina, stir well, cover and steam gently till the semolina is cooked through.


 

Vadakal

Ingredients:  3-4 large potatoes, ½ tsp turmeric, ½ tsp chilli powder, 2-3 cloves garlic or ½ tsp asafoetida, generous quantity of oil, salt.

Method:   Peel the potatoes, boil and cut into equal sized cubes.  If using garlic, crush cloves into a paste.  Heat oil in a non-stick frying pan.  When hot put in cubed potatoes and sprinkle the turmeric, chilli powder and salt.  Turn the potatoes in the oil and spices.  Keep turning till the potatoes are fried and crisp on all sides.  Add garlic paste or asafoetida and fry for another few minutes.  Do not cover at any stage as steam from the potatoes will make them soggy and not crisp.


 

Vegetable Stew (Kerala)

Ingredients:  2-3 potatoes, plus vegetables such as peas, beans, carrots and cauliflower, singly or in combination, 2 onions, 2 green chillies, 1” piece ginger, 3-4 cloves garlic, fresh coriander, 1 bay leaf, 2-3 sticks cinnamon, 4-6 cloves, 2 big cardamoms, 1 small tin coconut milk, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp sugar, salt, oil.

Method:  Prepare vegetables.  Peel and cut potatoes into 1” cubes, shell peas, cut beans, dice carrots, cut cauliflower into florets.  Chop onions, split and deseed and cut chillies, finely chop ginger and garlic.  In a little oil, fry the whole spices – bay leaf, cinnamon, cloves and cardamom to release the flavours.  Add green chillies, garlic and ginger and when soft put in onions.  Cook well but do not allow onions to brown.  Add prepared vegetables, first potatoes then the other vegetables and sauté in gently.  Put in turmeric, chilli powder.  Add a little hot water, sugar and salt and simmer till vegetables are just cooked.  Finally add coconut milk and simmer gently for 5 minutes.  Garnish with fresh chopped coriander.  Traditionally eaten with appams, this goes well with boiled rice.