Showing posts with label Recipes - Vegetarian. Show all posts
Showing posts with label Recipes - Vegetarian. Show all posts

Sunday 8 May 2011

The Bitterest Vegetable of all......

Most of my friends won't go anywhere near the Karela (Bitter Gourd), as it is so bitter and tasteless that not even words can describe this pointless vegetable.

Or is it?

Believe it or not this pointless vegetable has the properties to control diabetes and is often bought by my customers for the extraction of it's juice. Only one knows how they drink the stuff! For more information on Karela & Diabetes click on Diabetes UK

My Gujrati Karela Sabzi
Ingredients

1kg fresh Karela sliced
4 medium white onions, finely sliced
5-6 garlic cloves, finely chopped
4-5 fresh green chillies, finely sliced
6tbsp sunflower oil
2tsp ajwain seeds (carom)
pinch of asafoetida
1tsp garam masala
1tsp turmeric powder
1tsp chilli powder
1tsp ground coriander
1tsp ground cumin
1tsp pomegranate powder
½ tsp salt
100gms jaggery
Serves 4-6

Preparation

In a fairly large pot, preferably one with a lid, heat up the oil on a low heat. Once hot add in the ajwain seeds and allow to crackle for 15 seconds, throw in the chopped garlic and sliced green chilles and stir fry for 1 minute.

 Add a pinch of asafoetida and straightaway throw in the sliced onions, karela, stir and cover with a lid, for 30 minutes, stirring occasionally.

Sprinkle in all the spices, jaggery, salt and stir well, cook for a further 5-10 minutes, serve hot with thin chapatti's.

Friday 8 April 2011

Green Lentil Dal

A Selection Of Lentils & Beans

Through the years lentils and beans have increasingly become more and more popular throughout the west, especially amongst vegetarians, due to their nutritional value. From various types of lentils to making Indian dals or soups to a wide selection of beans used in salads or curried dishes, the uses are endless.
For those who have never cooked with lentils before, I cook with them all the time and recently tried a recipe with green lentils and was blown aware with the soft nutty, creamy texture. That I had to put this recipe up and recommend that vegetarians and non- vegetarians alike, get cooking!

Ingredients

500gm green lentils
2 medium onions, finely chopped
6 garlic cloves, finely sliced
½ inch piece ginger, finely sliced
2-3 fresh green chillies, finely chopped
5 medium tomatoes, chopped
40gm fresh coriander finely chopped
1tsp turmeric powder
1tsp chilli powder
2tsp ground coriander
1tsp ground cumin
½tsp ground white pepper
2tsp salt
6tbsp sunflower oil
½ juice of fresh yellow lemon 
Serves 4-6

Preparation

First of all, you will have to soak the lentils for upto 12 hours.  Use a big pot, a litre of water and cover with a lid.

Remove the water and add 750ml of fresh cold water, bring to the boil and simmer for 20 minutes, remove from the heat and leave to one side.

In another large pan, heat up the oil on a medium heat, once hot, throw in the, onions garlic, ginger, green chillies and saute until brown.

Throw in the fresh coriander and stir fry for a minute.

Add in the chopped tomatoes, reduce heat and cook for 15 minutes, stirring occasionally.

Sprinkle in all the dried spices, stir well and pour in the lentils and lemon juice. Simmer for 30 minutes.

Green Lentil Dall

Saturday 5 February 2011

Egg Bhurji - Spicy Scrambled Eggs

Egg Mince Masala (Egg Bhurji)

                                                             Ingredients                                        Serves 4-6

16 large eggs, slightly whipped
2 med onions, finely sliced
1tbsp garlic crushed
1tbsp ginger crushed
3-4 green chillies, finely chopped
1tbsp tomato puree
½ juice of a fresh lemon
1tsp chilli powder
1tsp turmeric powder
1tsp garam masala
1tsp ground coriander
1tsp ground black pepper
8tbsp sunflower oil
1 ½ tsp salt

Preparation

Heat up the oil in a large non-stick pot, on a medium heat. Once hot add the onions, garlic, ginger, chillies and stir fry until caramelised and slightly brown.

Pour in the eggs and keep stirring, using a wooden spoon. You don’t want the eggs to stick to the bottom of the pot, so make sure, you stir every part of the bottom and the sides. Keep breaking the cooked eggs, until they become a fine scrabble and all the egg has cooked.

Add the tomato puree, all the dried spices and lemon juice, stir well, reduce heat and simmer for 8-10 minutes before serving hot, ideally with Naan bread.

Sprinkle more lemon if required.

Tuesday 28 September 2010

Chana Masala

Chickpeas stir fried in spices and herbs
Ingredients
500gms boiled chickpeas
2med red onions finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
1tbsp fresh green chillies finely chopped (optional)
1tsp cumin seeds
2tsp ground coriander
1tsp garam masala
1 tsp mango powder (amchur)
1tsp ground black pepper
1 tsp chilli powders
1tsp pomegranate powder (anardana)
1tsp dried mint
15gms dried fenugreek (kasuri methi)
5tbsp sunflower oil
50ml water
1tbsp fresh lemon juice
1½ tsp salt

Preparation

Heat up the oil in a large deep non-stick frying pan. Add in the cumin seeds and stir fry for 20-30 seconds.

Add the in the onions, garlic, ginger, chillies and sauté for around 10 minutes.

Sprinkle in all the dried spices, herbs and stir fry for a minute, then pour in the water and stir thoroughly.

Add the chickpeas, salt, fresh lemon juice, mix together and cook for 10 minutes before serving hot.

Chana Masala with added cooked potatoes

Friday 27 August 2010

Vegetable Bhajia (Fried spicy vegetable dumplings)


Ingredients

200gms gram flour
200gms semolina coarse
1 ½ tsp salt
1tsp baking powder
1tsp coarse black pepper
1tsp chilli powder
1tsp turmeric powder
2tsp cumin seeds
1 med potato, grated
1 med carrot, grated
100gms fresh spinach leaves chopped
1 med onion, chopped or sliced
1tbsp garlic, chopped
1tbsp ginger, chopped
1tbsp green chillies, chopped, (optional)
300gms natural plain yogurt, whipped
Oil for deep frying


Preparation

In a large mixing bowl, add the gram flour, semolina, salt, coarse black pepper, chilli powder, cumin seeds, garlic, ginger, green chillies and mix well.

Pour in the whipped yogurt and mix in well, using a whisk or folk, to form a slightly thick batter. Add the onion, potato, carrots, spinach and mix well.

Finally add in the baking powder and give a final stir, before frying.

Heat up the oil in a frying pan, on a medium heat. Once the oil is hot, reduce the heat slightly.

Using two large tablespoons, scoop up some of the batter in one spoon and use the back of the other to scrap the batter off the spoon and into the oil.

Fry these vegetable balls for around 5-6 minutes in small batches, moving around gently using a perforated spoon. Once they turn golden brown remove on a plate of kitchen towels using a perforated spoon.

Serve Hot!

Tuesday 13 July 2010

A dish for Aubergine Lovers

Aubergines, Garlic & Tomatoes

Ingredients
4large Aubergines, cut into medium sized chunks
4 fresh ripe tomatoes
4-5 garlic cloves, crushed or finely sliced
2-3 fresh green chillies finely chopped (optional)
1tsp ground cumin
1tsp turmeric powder
1tsp garam masala
½tsp ground black pepper
1 tsp chilli powder
1½ tsp salt
Juice of half a lemon
50gms fresh Coriander leaves & sprigs finely chopped
8tbsp olive oil
Serves 4-6

Preparation
Heat up the oven to 200°C degrees first.
In a large roasting tin pour in the olive oil and place in the oven, for around 5 minutes until the oil is hot. Take out and add in the crushed garlic, stir with a large wooden spoon.
Add the aubergines stir in, place back in oven for 30 minutes, stirring halfway through.
Now, add the tomatoes and cook for a further 15 minutes.
Sprinkle in the spices, salt, chopped green chillies, fresh coriander and lemon juice. Stir well and place back in the oven for a further 15 minutes.
Remove and serve hot, on its own or with Naan Bread.

Thursday 15 April 2010

My Quick Chickpea Curry

Chick Pea (Kabuli Chana), this delicious, nutritious, high protein pulse is popular amongst vegetarians the world over. Available dry or tinned, can be used in various dishes from soups, curries, salads and not forgetting to make houmous. The Indian chickpea curry can be cooked in various ways, below is my quick and easy guide to one that you can knock up in 45 minutes.

Ingredients

1 tinned chickpeas, washed (240gms)
1 tinned Italian peeled tomatoes, sieved (240gms) 
1 medium onion, finely chopped
3tbsp sunflower oil
1tsp cumin seeds
1tsp crushed garlic,
1tsp crushed ginger
1 fresh green chilli, finely chopped (optional)
2tbsp fresh coriander, finely chopped
1tbsp gram flour
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1tsp garam masala
1tsp salt

Serves 2-4

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds and allow to fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. 

Next, add in the garlic, ginger, green chilly, fresh coriander and stir fry for a minute or two.

Sprinkle in the gram flour and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Pour in the sieved tomato juice, chick peas and stir in well. Cover with a lid, reduce heat and allow to simmer for 15 minutes.

Sprinkle in the remaining spices and salt, stir and allow to simmer for a further 10 minutes with the lid covered.


Serve hot with Naan Bread

Tuesday 29 September 2009

Spicy Stuffed Portobello Mushrooms (Indian Style)

Ingredients

8 large Portobello mushrooms
175gms fresh spinach finely chopped
4 garlic cloves finely chopped
2-3 fresh green chillies finely chopped
1 small red onion finely chopped
1 medium tomato, seeds removed and finely chopped
50gms mature cheese or feta, finely grated
2tbsp breadcrumbs (freshly made)
1tsp ground white pepper
1tsp salt
6tbsp olive oil

Serves 4

Wash and dry the mushrooms first, then oil both sides with olive oil using an oil brush and place in a large non-stick baking tray.

Place the finely chopped spinach in a large bowl and add in the garlic, green chillies, onions, tomatoes, cheese and stir in well.

Then sprinkle in the ground white pepper, salt and breadcrumbs. Pour in 4 tablespoons of olive oil and give one more final stir.

Using a spoon, place the spinach mixture equally into each mushroom cap and gently pat down.
Place the tray into the middle section of a pre-heated grill around 200°C degrees and allow to cook for around 15-20 minutes until the mushrooms soften and you have a slight brown colour to the topping.

Enjoy!

Tuesday 8 September 2009

Potato with Rice Flakes

Originally called Batata Powa, a spicy potato and rice flake dish that is a popular amongst the Indian Gujaratis. Prepared and stir fried up with in 20 minutes and often eat in on Sundays for a light fulfilling lunch.
 
Ingredients
 
200gms Rice flakes
1Large white washed potato finely chopped into small cubes
1 Medium white onion finely chopped
3-4 Indian green chillies finely chopped
1tsp Cumin seeds
1tsp Mustard seeds
1tsp Turmeric
1tsp Salt
2tsp Sugar
2tbsp Fresh Lemon Juice
4tbsp Sunflower Oil
Serves 4

Preparation
Rinse the rice flakes a few times in cold water, drain in a large sieve and leave to one side.

Heat up the oil on a medium heat in a non-stick wok, preferably one which has a lid.


Once the oil is hot add in the cumin and mustard seeds and allow to fry for a minute or until the mustard seeds stop crackling.

Add in the finely chopped onions, green chillies and stir fry for 5 minutes.

Then add in the finely chopped potatoes, stir in and cover with a lid. Allow to cook for 10-12 minutes, occasionally stirring until the potatoes have cooked.

Reduce heat to low and add in the rice flakes. Sprinkle in the turmeric powder, salt, sugar and lemon juice.

Gently stir in all the ingredients until the rice flakes turn yellow and cook for a further few minutes.

Garnish with finely chopped coriander if you wish and serve hot.

You can always substitute the fresh green chillies with half a teaspoon of chilli powder or add in 100grams of corn while adding in the rice flakes for added crunch.
 

Tuesday 11 August 2009

Savoury Indian Pancakes

Uttappam is a popular south East Indian style savoury pancake, which is also known to many as the Indian pizza.

Similar too western pancakes or crepes, these tend to be thicker, spongier and light in texture. Cooked on a flat round griddle for around 5 minutes, they are typically served with Sambar (lentil soup) and Coconut Chutney, for breakfast or lunch.
Through the years various other combinations of toppings have appeared throughout the food stalls in India, making Uttappams an increasingly popular street dish amongst locals. One of the favourite toppings is a mixture of onions, tomatoes, chillies and coriander which can either mixed into the batter or sprinkled over the pancake at the beginning of the cooking process, this we now call the Indian Pizza. Cheese can be sprinkled over the top, just before serving for that real pizza feel. Uttappam's can be found in nearly all good south Indian restaurants in the west with an array of topping choices. They make great tasty light lunches and are also low in calories, for those who are looking after their waistlines.


My own home-made Uttappam sprinkled with onions, tomatoes, chillies & coriander.
A typical batter mix making 4 pancakes consists of:

50gms Urad Flour (Black Matpe Bean Flour)
150gms Rice Flour
1tsp Salt
½ tsp Bicarbonate soda
1tsp ginger paste
1tsp green chilli paste
350ml water

Mix the flours together and then add the water, mix in well to form a batter. Add the rest of the ingredients and leave for 30 minutes.
Heat up a small round flat frying pan/griddle with a little oil on a low to medium heat. Once hot pour in the batter and either gently turn the handle or use the back of a large spoon to spread the batter evenly to form a round shape.
Sprinkle over toppings if using and using a spoon spread oil around the edges, cover with a lid and allow too cook for around 3 minutes.
Remove lid and using a large spatula turn the uttappam over; allow cooking for 2 more minutes this time with the lid off.
Remove to a serving dish and serve hot.

You can buy
Git's Uttappam Flour Mix, in specialist Indian groceries, which is a complete mix were you only have to add water, so why not give it a go.

Saturday 1 August 2009

Toasties

Does anyone remember the Brev, short for Breville, the 80's toastie machine, I bet everyone's got one, somewhere. After last week's BBC One Show's feature on how toastie's are on the return, I had to decide what to have for lunch today, though where was my Brev?



After a short little search, I found it, behind things in one of the cupboards, right at the back, still in immaculate order; I took it out and gave it a bit of a clean, before plugging it in to see if it works.
Oh yes it does, these machines, were built to stand the test of time, now for my filling.



The Spicy Cheese Toastie
Ingredients:
100 gms Cheese (Cheddar) grated,
1 small white or red onion finely chopped,
1/2 green bell pepper finely chopped,
1 small tomato, seeds removed finely chopped,
2-3 Indian green chillies finely chopped,
8 large slices of wholemeal/oatmeal bread,
Margarine/butter spread
Makes 4 Sandwiches.
Preparation

Mix all the ingredients well in a bowl, as in the above picture.
Using a sharp knife, cut away the ends of the bread, so that you have a rectangular shape, according to the size of your machine plate.

Evenly spread one side of the bread and place the buttered side down on the plate.

Add the cheese filling evenly, place another slice of bread over, making sure that the buttered side is on top.

Press the lid down and switch on.

A few minutes later.....

Where's your Brev?