Egg Curry

I love eggs!!  This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)

 

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer/ or sauted peppers

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas/ sauted peppers and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

 

Potato dauphinoise

This is one of Gordon Ramsay's recipe and I love it - Was a perfect treat for me last night after the horrendous fall :-)

For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.

Ayush's Banoffe Pie

Banoffe Pie - I am not very keen on fruits but bananas are manageable (only in a pie). I had found this recipe on the internet ages ago but had never had a chance to try it - so yesterday to cheer myself up after being miserable in the snow for the last few days I gave it a shot and my my it was delicious. I have already scoffed off more than half of it!!!

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tined Caramel
• 3 large bananas, sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.

Baked Okra with Cheese

Well this is for all my friends who have been asking for more vegetarian recipes. Well I love okra and this recipe is very easy to prepare and does not take very long  I always eat this as a starter and it is absolutely delicious, Try it and let me know how you get on!!

 

 

2 (10 oz.) pkg. frozen whole okra, partially thawed
Salt and pepper to taste
1 1/2 tsp. butter
1 1/2 c. shredded Cheddar cheese

 

Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter.cover tightly with foil. Bake at 375 degrees for 1 hour. Remove foil. Place under broiler until brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes

Greek Roasted Vegetables with Halloumi

Halloumi - a delicious cheese from Cyprus goes fantastically with roasted vegetables. I call this recipe Greek, but it is kind of my idea of Greek - it is also based on Nigella Lawson's Potato and Halloumi bake.

 large chunks and wedges:

• 1 x large white onion
• 1 x red onion
• 1 x large bulb of fennel
• 1 x large red pepper
• 2 x large baby aubergines
• 1 x large courgette

• about six whole cloves of garlic (unpeeled)
• a handful of fresh mint
• lots of black pepper

generous glug of olive oil and mixed it all up to coat the veg.
No salt because it turns the veg mushy and the Halloumi is already salty.
put it in an oven preheated to 200C and leave it there for about 45 mins to an hour.
When it comes out  squeeze some lemon juice over it, finely slice the
Halloumi and put a layer all over the veg and then put it under a very
hot grill. Add a bit more mint as well and serve it with brown
pittas.
The left overs will probably make a nice salad for tomorrow.

Watercress Soup

Now this may should weird but I find nothing more relaxing than coming back from work and making a nice delicious meal for myself. It may sound weird but that is my idea of perfect bliss. Last few days the weather has been horrible here in Glasgow - it has been raining constantly and the wind has broken my brand new umbrella :-). Last night I decided to make this delicious watercress soup and baked my home made carrot and chilli bread. I will post the carrot and chilli bread later in the mean time try this!!

1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

In a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Chocolate Ricotta Muffins

This is one more recipe I tried from the book from the library and absolutely loved it !!! Ricotta is a sweet, moist and grainy soft textured cheese that gives these Chocolate Ricotta Muffins a cheesecake-like taste and texture. They provide a double dose of chocolate; one from cocoa powder and the other from chocolate chips. 
1 cup ricotta cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter melted and cooled
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (60 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
 Preheat oven to 350 degrees ). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.  
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Warm Puy Lentil Salad with Baby Spinach and Goat's Cheese

I love the way Lentils are used in Europe in salads - I had only tasted lentils in the form of Dhal ( curry ) but after being here for 6 years now I have tried them in many variations and this one is my favourite. Try it.

200g  peppers
225g   Puy Green Lentils
4 tbsp Extra Virgin Olive Oil
1 red onion, sliced
2 tbsp Balsamic Vinegar
1 tbsp fresh lemon juice
1 tsp English mustard
225g baby spinach
100g pack  Goat's Cheese, roughly chopped

1. Preheat the grill to high. Place the whole peppers on a baking sheet and place under the grill. Cook until the skins are blackened, turning occasionally. To remove the skins easily, place the hot peppers in a clean plastic food bag and seal immediately until cool enough to handle. Remove and peel the skins. Cut off the tops, deseed and cut into bite-sized pieces.
2. Cook the lentils according to the pack instructions for about 15-20 minutes, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 4-5 minutes until softened. Remove from the heat and stir in the peppers.
3. Whisk together the remaining oil, vinegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour the dressing over.
4. Arrange the spinach spoon over the lentils and top it up with a little goat's cheese. Serve immediately.

Cheese and Chutney muffins

I just can't stop baking. loving my new baking tins. Last night tried this delicious recipe from a cook book I got from the Library. I used tomato and chilli chutney you can use any flavour you like. They are delicious you have to try them, I am eating one just now. I deal for freezing to - I made a batch of 12 and have frozen 6.

 

2 cups self-raising flour

1 teaspoon baking powder

3/4 cup milk

1/2 cup olive oil

2 lightly beaten eggs

2/3 cup finely grated parmesan

salt and cracked black pepper

3 tablespoons tomato and chilli chutney

 

Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.

1. Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
2. Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
3. Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.

Baked mushrooms stuffed with ricotta

This is funny -  when I was 12 a doctor wrongly told my parents that I was allergic to mushrooms because of which I did not get a chance to try mushroom until much later in my life. Undoubtedly when I did try it - I fell in love with it completely and do like it any many forms. This baked mushroom and ricotta recipe is one of my favourites - an old classic we've all tried at some point. I used big wild mushrooms but you can use any kind.. Small Portobello or field mushrooms will work well too. You can serve this as a starter or as little antipasti munchies.

Ingredients:

100g good crumbly ricotta cheese
zest of 1 lemon
1 fresh red chilli, deseeded and finely chopped (to taste)
sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh oregano or marjoram leaves
a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
4   mushrooms, brushed clean
extra virgin olive oil
a handful of rocket or soft leafy herbs

 

Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.

Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with the fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

 

I ate mine with some wild rice and a green spinach salad!!

Avocado, Red Onion & Orange Salad

 This is a nice salad for winter and a good opener for a heavy meal.

Serves: 2

For the salad, combine:

• 1 small head lettuce, torn
• 1 orange, segmented
• 1 avocado, cubed
• ½ cup walnuts, toasted and chopped
• 1 finely chopped red onion

For the dressing, mix:

• 1 tbsp. orange juice
• ½ tsp. orange zest
• 1 tbsp. lemon juice
• 2 tbsp. walnut oil
• plenty of ground pepper

 

Corn Tortilla, scrambled eggs, mushroom, tomatoes, capsicum with paprika and parmesan cheese

6 yeas ago when I was in Italy - I was served this dish for breakfast in a small  family run cafe in a small village called Bartolommeo - this recipe just takes scrambled eggs to a whole new level and the parmesan cheese give it its unique flavour - a perfect breakfast to start your weekend.

 

Ingredients:

 

2 large organic eggs - ( I am greedy so it has to be large)

1 corn tortilla cut into thin strips

2table spoon of good quality olive oil

2-3 cubes of butter

Handful of chopped spring onion

4-5 diced wild mushroom

Half pepper - thinly sliced

1 red or green chilli finely chopped

salt and pepper to taste

Finely chopped herbs of your choice.

1 tsp of paprika

Remember you can use any vegetable or even diced chicken if you like.

 

In a large pan put 1 tsp of olive oil and fry the strips of tortilla until they are crisp and lightly golden brown - keep aside

Then put in the remaining oil and butter and add the chillies followed by the vegetables and saute for -2-3 mins

Now add the fried tortilla back in the pan with the vegetables followed by the two beaten mix and fold lightly to get to a creme scrambles egg consistency

Season with salt and pepper

 

Serve with loads of grated parmesan cheese and finely chopped herbs of your choice I used basil.

Indian Flat Breads (Puri)

Oh!!! I love puris- decided not to go to the gym last night and instead treated myself to delicious traditional Indian meal - Roasted Egg Plant, cabbage and peas , raita, pickled onion and home made puris.

 

What you need to make the puris

 

4-5 cups of whole meal flour

1-2 cups of water

1 tsp of salt

Oil for frying

A rolling pin

and lots of patience

 

 

To make the dough take a large bowl add the flour, water and salt and knead until it forms a tight douch - you will have to use your own judgement and add or water or flour as you go.

 

Once the dough is ready tear them into small balls and roll them out with rolling pin and fry them in very hot oil for 2 seconds on each side.

 

Make sure the oil is very hot or else your puris will be very greasy.

 

Serve them hot.

 

Nice!!

Traditional Scones - with real butter and blueberry Jam -

Now I hate Mondays - and I am sure all of you do - if you don't then you are so lucky. Well to beat my Monday blues I decided to make scones and enjoy it with a nice cup of tea while watching Come Dine with me- oh I do love that programme. This recipe is from my landlady - with whom I had shared a horrible house for 6 months in Glasgow ( spooky ) though her scone recipe is perfect.

I know I know this is not something you eat late at night after dinner - but I did - so what I liked it and it made me happy :-)

So here is the recipe -

• 225g plain flour
• 2 tsp 
• ½ tsp salt
• 2 tsp baking powder
• 30g caster sugar
• 55g butter
• 55g raisins or sultanas (optional)
• 150ml milk

1. Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the raisins or sultanas, if using.
2. Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones.
3. Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream.

Honey Roasted Pumpkin Soup

Making the best use of Autumn Pumpkins here is one more of my many favourite recipes - perfect - enjoyed this last night curling up on the sofa watching Eastenders!!

• 1kg/21⁄2lb fresh pumpkin, peeled and diced
• 50ml/2fl oz runny honey
• 75ml/3fl oz olive oil
• 500g/11⁄4lb onions, peeled and diced
• 4 bay leaves
• 5 sprigs fresh thyme, stalks removed
• 2 tbsp white wine vinegar
• 450ml/16fl oz hot vegetable or chicken stock
• 1⁄2 ltr/18fl oz double cream
• Salt and freshly ground
• black pepper
• Crème fraîche to serve

Preheat the oven to 180°C, 350°F, Gas 4. Put the pumpkin in a roasting tin and coat with the honey. Bake for 10-12 minutes until the pumpkin has softened and caramelised.

Meanwhile, heat the olive oil in a large saucepan, add the onions, bay leaves, fresh thyme and white wine vinegar and sweat gently for about 5-6 minutes, or until the onions have softened.

Add the roasted pumpkin to the onions, then add the vegetable or chicken stock and bring almost to boiling point. Simmer steadily for about 20 minutes. Remove and discard the bay leaves, then stir in the double cream and bring the soup to the boil.

Once the soup has boiled, remove it from the heat and whizz in a blender or food processor.

Pass through a sieve or strainer then check and adjust the seasoning if necessary.

To serve, reheat the pumpkin soup in a clean pan, then ladle into warm bowls and top with a dollop of crème fraîche. Serve either on its own or with fresh crusty French bread.

Pea and Mint Salad with feta

The other day I was in a small pub in Glasgow and they served this delicious salad with a caralamised onion tart, I requested for the recipe and the chef obliged. Last night I made it myself and it was delicious. Here it is try it!!  The chef had used roman pecorino ,I used feta cheese instead of the pecorino. If you can't find fresh peas, use frozen thawed green peas.

• 2  cups  water
• 1  cup  shelled green peas
• 1/4  cup  chopped fresh mint
• 1 1/2  tablespoons  fresh lemon juice
• 1  tablespoon  extra virgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  crumbled feta

Preparation

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.
Combine peas, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Add the feta. Serve immediately.

Lentil Patty

Lentils - This weekend I had this sudden urge to have a traditional Indian meal - rice, dal and a potato curry - but unfortunately I had only a tiny portion of lentils in my cupboard. So I though I will use the lentil to make these delicious patty and have them with home made chapattis and chutney - nice!!

• 2 cups cooked lentils, well drained and not too soft
• 3 tablespoons chopped onion
• 2 mashed potatoes (seasoned)
• 2 tablespoons vegetable butter
• Scant½ teaspoon sage or sweet marjoram

1. Put onion, and vegetable butter into a small pan, and let simmer for a few minutes over heat to soften the onion, but do not brown.
2. Add the cooked and drained lentils, shake together, and mix with the mashed potato.
3. Form into small, round patty cakes, and brown lightly in a quick oven or in an oiled skillet.

Red Raosted Pepper Humous

Chick Peas!!! - love it in any form - chole bharure, chole chat or as Humous. I like to serve this humous as a dipping, or spread it over toast or simply eat spoonfuls. This is quick recipe - delicious served with pakoras as well. It literally takes 5 minutes make.

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can chick pea, drained
• 1/3 cup tahini - if you do not have this it is fine
• 1/3 cup lemon juice
• 1 roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve. Garnish it with some pumkin seeds, paprika and extra vigin oilve oil !!

Honey Glazed Pumkin (kumra) wedges with cheese

I love the Autumn season nature gives us a spectacular show of colour and richness to enjoy before we are plunged in to winter.. Yes the days get shorter and colder but some of my favourite colours appear in Autumn. Love the trees with their beautiful orange and red leaves and I simply can't resist all the glistening techno orange coloured pumpkin which floods the supermarkets reminding us about Halloween. Last night I bought my first Pumpkin and made these wedges with honey and cheese. I love the texture of pumpkin and its creamy sweetness. Hope you will enjoy it as much as I did.

 

1 pumpkin, cut into wedges, seeds removed

100 ml honey

2 tbsp olive oil

1 clove of finely chopped garlic

1 red chilli finely chopped

1/2 cup of grated cheese

2 tbsp sesame seeds  

salt and pepper, to taste

 

Place the pumpkin wedges on a double layer of foil, drizzle on the honey and the oil, season to taste and sprinkle on the sesame seeds.

Bring the edges of the foil together and scrunch up a bit.

Place it in a hot pre-heated over at 180degrees and cook for 20-30 minutes.

 

Take it out and grate some cheese and grill it for another 2-3 minutes and serve as a side.

Baigan Bharta ( Roasted Egg plant and potato mash) - Spicy!!

Eggplant / Aubergine is one of my favourite vegetables. I know many of you will raise and eyebrow but how can you not love this beautiful purple balloon. Cook the aubergine like I explain below and I promise you -will fall in love with it. Smoky, tangy, spicy and absolutely delicious served with rice, or as a dip with some corn chips or as a filling in a pita bread.

2 medium size aubergine

1 large onion finely chopped

4-5 boiled potatoes - mashed

1 large tomatoes chopped

4 cloves of garlic - finely chopped

big chunk of ginger finely chopped

1 green chilli split in half

lots of freshly chopped coriander

2 table spoon of oil

1 tsp of cumin seeds

salt and pepper

2tsp of turmeric powder

1 tsp of garam masala

1 tsp of chilli powder

1 tsp of mango powder  ( it is also called amchur )

Freshly squeezed juice from a lime

1 tsp of tamarind paste - not essential but does bring out the flavour

 

Method:

 

Cut the aubergines into halves and roast in a hot over for 40-45 mins after smothering it with oil and some salt.

Once the aubergine is ready peel away the black smoked skin and scoop out the cooked flesh, use some of the charred skin as it adds a nice smoky flavour.

In a large pan, put the oil add the cumin seeds followed by the green chillies, ginger , onion and garlic. Saute until brown and add in all the spices and cook for 10 mis or so.

Now add the tomatoes and cook the masala for 10-15 minutes until the oil starts appearing at the sides of the pan ( it is important that you be patient for the macula to be ready as this is what gives this dish its smoky spicy flavour.

 

Once the masala is cooked add the boiled potatoes and the cooked flesh from the roasted aubergine and mash it all up together mixing rigorously disintegrating everything into a pulp like consistency. now add the tamarind paste and the lemon juice. Mix it all up and garnish it with lots of freshly chopped corriander.

Strawberry Daiquiri

I will not call my self an alcohol loving person but I do not say no to an occasional drink or two. Well, in my kitchen cupboard last night I came across this old bottle of Rum which I normally use while making desserts. Yesterday was a tiring day and so I thought it will be nice to have a drink, and I decided to use the bottle of Rum to make this delicious cocktail. Now cocktail on a Monday night is not be missed!! This cocktail is very easy to make and believe me does make you a bit tipsy - at least I felt merry as I said before I am not a big drinker so a little goes a long way for me. lol

 

 

 

 

8-10 ripe strawberries

1 freshly squeezed lime

2/3 of a mug if white rum

2 table spoons of icing sugar

1 table spoon of orange liqueur

crushed ice

Put all the ingredients expect the ice in a jug - puree it with a hand blender until smooth

Fill cocktail glasses with crushed and ice and serve chilled

Roasted Salmon Steak with spicy roasted potatoes and sauted broccoli in 20 mins (vegetarians can use paneer)

I love fish and could eat it everyday. There is nothing nicer than coming back from work and knowing that you can have a nice hot dinner in 20 minutes without having a sink full of dirty dishes. This dish needs a bit of preparation in advance ( nothing major) just a bit of organisation. I promise you - try this recipe and you will love me for it.

What you need -

Salmon Steaks

8-9 Pre boiled Salad Potatoes

Broccoli or any other green you may fancy

For the marinate you need - 3 table spoon of Greek yogurt, salt , pepper, 3 table spoon of Tika masala, lemon juice

For spicing the potatoes you need - 2 tsp of curry powder, salt, 1/2 tsp of garam masala and 3 table spoon of olive oil

Leave the salmon steak to marinate either overnight or the morning before going to work - cover it up with a foil and leave it in the refrigerator

When I come back from work - I pre heat the over at 180 degrees and while the over is heating, I mix the spices and oil with the potatoes and add it to a roasting tin.

The roasting tin with the potatoes and the fish go in the oven for 20 minutes and while they are cooking I microwave my broccoli and sauté them with some butter and garlic.

In 20 mins my dinner is ready - and I eat with lots of freshly squeezed lemon or lime juice.

Vegetarians can use panner instean of fish it is equally tasty.

Mixed Veg Pakoras

 
Now there is nothing better than delicious crispy pakoras with lots of lime and mint chutney and a nice cup of tea. On Saturday I got all the vegetables that were left in the refrigerator out and made these delicious pakoras.


I had 2 boiled potatoes, 3 red onion, half a cabbage and 6 mushrooms.
2 cups of gram flour ( called besan in hindi) - this is what makes the delicious batter
2 table spoon of semolina
lots of chopped corriander
1 tsp of whole cumin seeds
1 tsp of mustard powder
1 tsp of chilli powder
1 tsp of tumeric
salt to taste
1/2 cup of water
deep frying oil
chat masala to finish them off ( easily available in all supermarkets)

Mix all the ingredients - it should form a nice thick sticky consistency
Use a large pan and fill it with 3-4 inches of oil enough to deep fry
Make sure the oil is really hot and then add 4-5 pakoras at a time and cook it on a low-medium flame for 5-6 minutes turning them over once to let it cook evenly.

Once cooked place them on a paper kitchen towel to absorb the excess oil- sprinkle some chat masala and squeeze plenty of lemon juice and serve along with some mint chutney and hot tea!!

Wild Mushrrom and Red Wine Rissotto

There was half a bottle of red wine left from last week and I found this recipe in a student cook book. I gave it a shot and it was delicious. Try it!!

Ingredients

1. 5 1/2 cups chicken stock, preferably homemade
2. 2 tablespoons extra-virgin olive oil
3. 1 small onion, finely chopped
4. Salt and freshly ground pepper
5. 1 1/2 cups arborio rice (10 ounces)
6. 1/2 cup dry red wine
7. 2 tablespoons unsalted butter
8. 1 pound mixed wild mushrooms, thinly sliced
9. 1 shallot, minced
10. 1/2 cup freshly grated Parmigiano-Reggiano
11. 2 tablespoons chopped flat-leaf parsley
12. King prawns (optional)

Directions

1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
3. Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
4. I added king prawns sauted in butter and garlic at the end as well.

Curried cabbage and peas

My home made chaapathi

Chapati, Raita, Green Chilli Pickle and curried cabbage and peas

Curried Cabbage and Peas

Raita with Radish, cucumber and onions

This is a very traditional dish which is made in almost every Indian Maru ( are people who originate from Rajasthan) household. I had mine with home made chapatti, raita and chilli pickle. My European friends like it as a side with grilled chicken breast and some salad. It is delicious as a stuffing in a pitta bread too. Use your imagination.

1/2 cabbage chopped into this strands

1 cup of frozen peas

1 table spoon of vegetable oil

a chunk of fresh ginger grated

1/2 green chill ( fresh)

2 tsp of whole cumin seeds

1 bay leaf

3 tsp of curry powder

salt to taste

half a lime or lemon

Take a large pan and add the oil

Once hot add the bay leaf , cumin seeds followed by the ginger and green chillies

Followed by the cabbage

Now add the salt and the curry powder and cover the pan on a low heat and let it cook for 15-20 minutes

There after add the peas and squeeze the lime juice and give it a good mix cooking it for a further 5 mins

That is it - Ready to serve

I hope this is good enough for people who were asking me for traditional Indian recipes.

Very Easy Spanish Tortilla

While I was living in Swindon 2 years ago I was taught how to make this delicious Spanish Tortilla. I learnt it from the chef of a small Tapas restaurant in old town. It is very easy to make and is most delicious thing in the whole wide world you have to trust me on this one.

3 large potatoes chopped into small cubes
1 large onion
6 eggs
Less than half a cup of good quality olive oil
Salt and pepper to taste

Take a large deep frying pan
Add the onions and the potatoes and cook it for almost 45-50 minutes until they are nice and soft ( make sure they are not browned and to do that you need to stir them constantly on a very low flame)
Beat the six eggs and add in the pan once the potatoes and onions are cooked and keep mixing it ( it will look like a scrambled egg - but that is fine don't panic)
Once the egg is nicely mixed press it down so that it starts setting in the pan
After 5-6 minutes the bottom of the tortilla must be cooked
At this stage you can either slip it out and flap it over and cook the top bit grill it under a hot grill you choice.
I just flip it out and back in the pan again

It should be golden brown and crisp on the edges. Serve it with a nice tomato salsa.