Food - Recipes : Saag aloo with roasted gobi curry Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa | Yotam Ottolenghi Roasted butternut squash with cardamom and nigella seeds (V) By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous. Serves four. 20g unsalted butter1 tbsp olive oil1 large red onion, peeled and cut into 1cm-thick slices1 large butternut squash, peeled and cut into 3cm piecesSalt30g pumpkin seeds1 tsp nigella seeds, plus extra to garnish½ tsp each ground cumin and coriander¼ tsp ground turmeric4 cardamom pods, lightly crushed1 cinnamon stick1 green chilli, halved lengthways1 tbsp caster sugar200ml vegetable stock100g Greek yoghurt1 tbsp chopped fresh coriander Heat the oven to 200C/400F/gas mark 6. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.
Sri Lankan Palak Dal Recipe How to make Palak Dal (Spinach Dal) Ever since Siri hosted AWED Sri Lanka Recipes event, I got hooked to the cuisine. I had borrowed a book and this is the third recipe I tried from it. A simple palak dal recipe (lentils and spinach) but enhanced in true Sri Lankan way not to mention the addition of the ever-present coconut milk. Fresh Green Spinach The book I had only mentioned dal and I wasn't sure which dal they were referring to. Soaked Toor Dal for Palak Dal Sri Lankan Palak Dal /Lentils with SpinachPreparation time: 40 minsServes: 2 to 4What I Used:1.5 cups toor dal A big bunch of spinach, chopped (about 4 cups loosely packed) 1 small onion, chopped fine 1 small tomato, chopped fine 2 dried red chillies 2 garlic pods, crushed A 1" piece of cinnamon 1/2 tsp cumin seeds / jeera 1.5 cups light coconut milk Salt to tasteFor tempering:2 tsp oil 1/2 tsp mustard seeds A few pieces of rampe/ pandan leaves or curry leavesHow to make Palak Dal:1.
the best aloo gobi Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
vegetable bhaji salad Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
Vietnamese Pumpkin* and Coconut Curry | Vegetarian Recipe Club | The biggest collection of tried and tested Vegan and Vegetarian recipes on the internet This Vietnamese pumpkin* and coconut curry is taken from The Green World Cookbook by Rachel Demuth. Photo by Corin Jeavons. Ingredients: Garlic paste: 4 garlic cloves, chopped 1 red chilli, chopped 2.5cm fresh ginger, peeled and chopped 1 tbsp sunflower oil 1 onion, sliced 1 tsp turmeric 8 cardamom pods, crushed (remove husk) small piece of cinnamon bark 400 ml coconut milk 150 ml water 250g pumpkin, peeled and cut into cubes* 125g sweet potato, peeled and cut into cubes 125g courgette, cut into cubes 1 tbsp lime juice handful of fresh coriander salt and pepper To serve: Thai fragrant rice * You can use butternut squash. Method: 1. 2. 3. 4. 5.
Butternut Squash, Chickpea and Spinach Curry | Butternut Squash, Chickpea and Spinach Curry This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter! I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. It’s very easy and very light. This will serve 4. Ingredients: 1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out 200g spinach, washed and excess water squeezed out, chopped 1 tin chickpeas 1 tin tomatoes 1 tin coconut milk 2 cloves garlic, finely chopped 1 onion, finely chopped 1 green chilli, finely chopped. Spices: 1 tbsp cumin seed 1 tbsp coriander seed 1/2 tbsp turmeric 8 black peppercorns Method:
Food - Recipes : Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi) Food - Recipes : Sweet potato and chickpea curry mushroom curry recipe, mushroom peas curry | indian mushroom curry mushroom & peas curry recipe – here’s a rich and delicious recipe of south indian mushroom and peas curry. the curry is full on with flavors of coconut & cashews along with the flavors of mushrooms and peas. both mushrooms and peas are favorite veggies at home, so their combo is always welcome. usually i make a simple semi dry dish with mushrooms and peas in the typical north indian style, bhunaoing/sauting the onion and tomatoes with the rest of the spices. for the first time i made this curry and it was great. this mushroom & peas curry recipe has been adapted from jiggs kalra’s – prashad – cooking with indian masters. in the book the dish is called as bataani kaal kari… where bataani is the telugu word for peas. and i don’t know what is kaal… may be the telugu word for mushrooms…. not sure… just guessing but i do know the tamil words for peas and mushroom. so in tamil language this dish would be called pattani kalan curry. mushroom & peas curry recipe below: AUTHOR: dassana
Mighty Mushroom Curry Red Lentils, Brown Rice and Poppadoms Cook the rice and lentils in a pan of boiling salted water according to the packet instructions (they should cook in about the same time, but there are variants, so check and adjust accordingly). Pour the whole milk (it’s important that you use whole here) into a heatproof bowl with a pinch of sea salt and the lemon juice and place over the pan of rice to heat and split the milk into lumps of curds, which is pretty cool – just don’t be tempted to stir it. Peel the garlic and ginger, then finely slice with the chilli and put it all into a large casserole pan on a medium heat with the curry leaves, mustard seeds and 1 tablespoon of oil. Cook and toss for 2 minutes, until lightly golden, then stir in the curry powder. When the milk has split into curds and whey, gently pour it all in and around the mushroom pan.