Pumpkin curry

A truly lip smacking pumpkin curry. I had it noted it down from some site and recently tried to make it. It was delicious. You will need goda masala for it. If you want recipe for it leave a comment and I can write it down.

You will need

500gm  pumpkin

3Tb coconut

3 Tb sesame seeds

3 Tb peanuts

1 tsp tamarind

1 tsp red chilli powder

salt to taste

1 Tb jaggery/ brown sugar

3 tsp goda masala

1 tsp turmeric powder

To season:

mustard, asafoetida and fenugreek seeds, a little of each

Dry roast coconut and sesame. Grind with tamarind and peanuts.

Season in oil  the mustard, fenugreek and hing. Add the chopped peeled pumpkin and cook with salt and turmeric powder. Cover and cook till nearly done. Add the paste and rest of the ingredients. Cook for five minutes and remove.

You can add water to cook pumpkin. I did not have to since the pumpkins here cook fast.

Recipe source: some genius!

 

Lunch salad

This salad is one I make often. All the salad ingredients can be stored in the fridge for a few days. The dressing  can be stored for a few days too. Dress the salad  at the time you want and you have a protein packed, healthy lunch. The taco chips are a must for texture!

Dressing

3Tb mayonnaise

3Tb yogurt

2Tb olive oil

2 tsp lemon juice

1 tsp apple cider vinegar

1 clove of garlic

a handful of coriander leaves

1 tsp chilli powder

1 tsp cummin powder

1 tsp salt

1 tsp honey

Process the above till you get a smooth dressing.

Salad Ingredients

Romaine salad or any salad leaves

cabbage, red or white

black beans or rajma from a can

cheddar cheese cubed

Cherry tomatoes

avocado

corn

taco chips

Toss the salad ingredients, add the dressing to your taste.

Adapted from The Faux Martha blog

Raw Beetroot and herb salad

This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.

Roast in a hot oven the following:

30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds

till done, for about 5-6 minutes in a 180C oven.

Peel and cut into thin strips

300g Beetroot.

Mix in 40g basil leaves

20g parsely

30g dill

20g coriander leaves

10g tarragon leaves( I did not use it)

1-2 tsp chilli flakes

2 tsp lemon zest

-Add the nuts with

3Tb lemon juice

75 ml olive oil

salt and pepper

Toss and serve at once.

Recipe source: Plenty More by Ottolengi

serves:4

Eggplant and prawns

Vegetarians please look away. This is a spicy concoction of eggplants and prawns cooked with chilli but the addition of ground up cooked prawns makes it particularly delicious.

1 large eggplant or 3 smaller ones

1 onion sliced thin

1 tsp garlic and ginger paste

5 green chilli slit

1 tomato

15-20 prawns cleaned

1 tsp turmeric powder and salt

1 Tb chilli powder

1 tsp nigella

salt and sugar to taste

Chop eggplant into smallish cubes. Clean prawns and marinate in little salt and turmeric powder for 10 minutes.

Fry the prawns in some hot oil for a couple of minutes in a kadai and keep aside. Remove about 7-8 prawns and grind to a coarse paste.

In the same pan fry nigella seeds followed by the onions. When it is golden add the chillies, garlic and tomato. After a couple of minutes add the eggplant. Add the chilli powder and fry till cooked and oil floats.

Now add the whole prawns and ground mix and fry for a few minutes. Season with salt and sugar.

Serves 4

Recipe source: bongcook.com

 

Double chocolate banana bread

This is a ‘bread’ for chocolate lovers. From Deb of the famous Smitten kitchen blog. Decadent, with chunks of chocolate and cocoa powder, and some banana to, um, make it healthy? It’s definitely a keeper of a recipe.

1 cup of mashed banana

115 g melted butter

145 g brown sugar

1 egg

1 tsp vanilla essence

1 tsp baking soda

1/ 4 tsp salt

1/2 tsp cinnamon

1 cup plain flour

1/2 cup cocoa powder

200g chocolate chips or chunks of chocolate

Mix the melted butter, sugar, egg, vanilla essence and banana.

Sieve the flour, soda, cocoa powder, salt and cinnamon.

Mix dry to wet ingredients. Add the chocolate. Gently fold.

Grease a 9×5″ loaf pan fill it with the mix and bake in a 170C fan forced oven for 55- 60 minutes.

Cool in the tin for ten minutes before turning out.

Keeps for 4 days

Recipe source: Smitten kitchen

Vegetarian samosa shepherds pie

The moment I saw the title I knew I had to make it. I mean samosa, shepherds pie and vegetarian to boot? Had to be good. And it is good. Although you might have to suspend your disbelief a tad, because a samosa made with lentils and mushrooms?

But apart from that it is a delicious way to cook lentils and potatoes like a pie. I tweaked the original recipe to make it taste like a samosa, well sort of, and amped up the spice to suit my chilli oriented taste buds.

INGREDIENTS

750g potatoes

2/3 cups coconut milk

1 onion

4 garlic

1″ ginger ( my addition)

3 green chillies ( not in original recipe)

250 g mushrooms

1 cup crushed tomato ( I used crushed can tomatoes)

1 cup puy lentils ( this lentil, also known as French lentils, holds its shape after cooking and is best here. You don’t want mashed lentils) ( original recipe used split peas)

1 cup frozen peas

1 tsp each coriander powder, cummin powder, red chilli powder, turmeric powder and Garam masala powder ( original recipe used just two tsp Garam masala powder)

1 tsp kasuri methi ( my addition)

some curry leaves ( my addition)

Coriander leaves ( my addition)

salt to taste

METHOD

Cook the peeled and chopped potatoes in salted water till soft. Drain and mash, adding the coconut milk. Set aside.

Cook the washed lentils in water till done. Drain and add salt to taste.

Cook the peas and keep.

In some olive oil fry the onion, chilli, ginger and garlic all chopped fine. Add the curry leaves too. After 5-6 minutes add the mushrooms, chopped fine. Stir for a few minutes then add the crushed tomatoes and all the spices. Cook till almost dry, then add the lentils and peas. Season well and finally add the kasuri methi.

Take an 8″ dish, fill it with the lentil mix. Spread the potato mash on top and cover the surface. Create lines with a fork.

At this point you can leave the dish as is and bake it when you want it.

Bake in an 180C preheated oven for 35 minutes. If you want some colour you can grill it for a few minutes.

Serve with micro herbs or with plenty of  chopped coriander as I did.

Serves 6

Recipe source: 101 cookbooks.com

 

 

Strawberry drink

There seems to be a glut of strawberries where I live. After gorging on strawberries, making jam, cakes, smoothies and what not I was looking for something a little different. And along came this drink. Simple, sweet, delicious. Done.

Wash and prepare 500g of strawberries. Chop roughly and add 1/2 cup sugar and leave it for half an hour.

Now whizz it with a cup of milk. Add 2 more cups of milk and a cup of buttermilk. Cool in the fridge overnight and serve next day. Or serve chilled well.

Recipe source: smitten kitchen

 

 

Capsicum fry

My favourite vegetable capsicum fried with the usual spices is always delicious but the addition of ground peanuts or some idli powder at the end makes it even better.

Fry in a little oil some cummin seeds, mustard seeds then one big red onion diced. When soft add 1 big green capsicum chopped into small pieces.

Add 1 tsp of coriander powder, 1 tsp cummin powder, some turmeric powder and a little chilli powder. Add salt to taste and cover and cook for 5-7 minutes. It should be cooked but not mushy.

Grind 2 tablespoon of peanuts and add. Mix well. Or add a Tablespoon of dosa/idli powder. I used peanut powder.

A nice slice

A shortbread like base topped with jam and lots of nuts what’s not to like? Bill Granger’s nutty slice.

Ingredients

210g butter

55g + 110g castor sugar

2 tsp vanilla essence

200g almond flakes

2 Tb milk

225 g plain flour

40 g corn flour

1/2 -3/4 cup jam

Method

Preheat oven to 180C

Line a 24x20cm rectangular tray.

In a pan, heat 55g sugar, milk, almonds, 1 tsp of essence and 60g of the butter, stirring to make sugar melt. Remove and cool the mix.

Rest of butter beat with the remaining sugar and vanilla till creamy.

Sift the flours and add to the beaten mix gradually beating on low speed.

Pour into the prepared pan and bake for 12 minutes. Remove from oven and cool for 10 minutes. Now spread the jam on then top it with the nut mix.

Bake for 20 minutes.

Makes about 20 x 5cm slices.

Recipe Source: Bill Granger

 

Mixed vegetables

An assortment of veggies cooked with a few spices and your daily dose of vegetable intake is solved in one go.

Chop about 200g of green beans, a big carrot, one small potato into small cubes.

Fry in a little oil the following:

1/2 tsp mustard

1/4 tsp fenugreek

1 tsp pepper

4-5 red chilies dry

Paste this with a tiny ball of tamarind, half a marble size.

Heat oil in a pan, fry little cummin seeds and mustard seeds. Now add the diced vegetables and cook. When nearly done add the paste, salt to taste and turmeric powder. Cover and cook till done.  Don’t add any water to cook. It should be a dry dish at the end of cooking.