Butter beans curry

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Add salt and two plum tomatoes and fry for further 5 mins,

Add Curry powder, curry leaf and mix

When paste begins to form add rest of can of plum tomatoes.

Add potatoes, stir and cover with water.

Cover and simmer.

When potatoes are half cooked add 3 cans of butter beans and chopped coriander.

Simmer for further ten mins until potatoes are soft.

Sprinkle with garam masala

Serve with rice.

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Veggie Wheels

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A fun way to get kids to eat their vegetables!

 

Ingredients

Aubergine

Courgette

Potato

Gram/ Chana flour

Salt

Chilli flakes

Chopped Coriander

Jeera/cumin seeds

 

Method:

Mix flour, salt, coriander and spices in a bowl with water to make a thick batter.

Slice Veggies and mix in to batter

Deep fry veg one by one

serve with ketchup and chilli sauch

Kidney Beans curry – Rajma

 

Rajma curry
Kidney beans curry

Ingredients:
2 can kidney beans drained
1 large onion chopped
3-4 tomatoes chopped
1tbsp garlic&ginger paste
Whole garam masala=2 bay leafs
4 laung (cloves) 4 black peppercorns (kali mirch)
1 piece cinnamon stick
1tsp chilli powder
Coriander to garnish
Salt to taste
3tbsp oil

Method:
In a pan heat oil and add the whole garam masala, fry until it sizzles.
Add the onions and sauté until golden brown,now add in tomatoes. Add garlic and ginger paste and cook for few min. Add chilli powder and salt and stir,add a little water. You can blend the mixture to smooth paste. Add in the kidney beans and cool for 5min.
Finally add a 1-2 glasses of water cover and cook on low heat for
20-30min until tender. Garnish with coriander and serve with rice.
Recipe by
Yasmin xx

Shan Masala CHana curry

 

Masala chana curry

I love Shan chana masala it tastes just like from the restaurant but if you follow the instructions you won’t get a good taste or end up too salty so I did a few changes and it was WOW. Please try this way,it makes a lovely curry you could have with parathas for Ramadan !!!!

Ingredients:
3 tins chickpeas
2 1/2tsp Shan chana masala
1 onion chopped
2-3 tomatoes chopped
Coriander chopped
Oil for frying

Method:
In a pressure cooker boil the chickpeas for about 30mins until tender. Remove the lid according to instruction and add the Shan chana masala and cook for 30min until the colour changes to a darker shade. Add the tomatoes and coriander and mix well.
Fry the onions in oil separately until golden brown and add in the curry.
Cook for 5-10min and serve with halwa puri breakfast,nan or rice.
Recipe by
Yasmin xx

Healthy Dips (carrot and beetroot)

Healthy Dips:

Carrot dip:
Peel&chop 5 medium carrots. Boil them until soft.
Heat 1tbsp oil in a pan and add 1 crushed garlic clove& 1/2tsp ground cumin for few minutes then add carrots and 2tsp lemon juice and cook for further few mins.
Remove from heat and allow to cool for 10mins.
Place carrot in a blender with 3tbsp yogurt and mix until smooth.
Serve the carrot dip with breadsticks or warmed pitta bread.

Beetroot dip:
Blend 1 packet of cooked beetroot with 3tbsp yoghurt and a little water.
Serve with toasty fingers or roti or veg

Vegetable Patties

Vegetable patties

I love these patties…I can aim for 5a day very easily

Ingredients:
1-2 large Potatoes boiled
1 large Carrot boiled chopped
1 medium Onion chopped
1/2tin of Sweetcorn
Handful of Peas
1tsp Dried red chillies
1/4tsp Black pepper
Handful of coriander
Breadcrumbs
1-2 eggs whisked
Salt to taste

Method:
Combine all the vegetables together in a bowl and add seasoning. Make round patties and dip in whisked egg then breadcrumbs and place on a tray and bake in the oven for 20-30mins until golden. Can be freezed also.
Serve with fries and beans
Recipe by
Yasmin xx

 
Posted in Veg

Pakora Curry – Dahi Bessan

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For Kadi:
2 spoons vegetable Oil
1 cup Besan (gram flour)
1 huge onion (sliced in long pieces)
1 tomato (chopped)
1 teaspoon ginger paste
2-3 teaspoon garlic (minced)
4-5 dry red chillies
7-8 curry leaves
2 teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cloves
1 teaspoon turmeric powder
3 teaspoon garam masala
1 teaspoon red chilli powder
1 spoon tamarind paste (mixed with water)
2 cups yogurt
2 teaspoon dry kasturi methi powder (fenugreek powder)
Salt to taste
 Preparation
Make Pakora as in Previous Recipe
Kadi Prep:
1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.
2 Keep it aside for half an hour before starting to make kadi.
Kadi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.
2 Add curry leaves and dry red chilli to the above tadka (frying mixture)
3 Add onions to it and fry them until brown.
4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)
5 Add chopped tomatoes and fry for 3-4 minutes.
6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was kept for half an hour to this tadka.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.
10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
12 For garnishing, sprinkle cilantro and serve hot with rice.
Posted in Veg