As requested by Chris, these are the vegie curries I'm cooking tonight:
Masala Chana (Chickpea curry)
Serves 4
Can chickpeas
2oz tamarind stick (can be subbed with lemon juice)
4 fl oz / half cup of boiling water
1 tbsp oil
half tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 inch piece root ginger, grated
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
quarter tsp ground turmeric
half tsp salt
8oz tomatoes, skinned and finely chopped
half tsp garam masala
1. If using the tamarind break it up and soak in boiling water for 15 mins. Rub through a sieve in to a bowl, discarding any stones and fibre.
2. Heat the oil in a large heavy-based saucepan and fry the cumin seeds for 2 mins until they splutter. Add the onion, garlic, ginger and chilli and fry gently for 5 mins.
3. Add the cumin, coriander, turmeric and salt and fry for 3-4 mins. add the chopped tomatoes, bring to the boil and simmer for 5 mins.
4. Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp (or lemon juice to taste). Cover and simmer gently for about 15 mins.
500g / 1lb spinach, washed and cooked for 2 mins. Allow to cool then using your hands squeeze the water out - retaining half a cup of it.
1 tbsp oil
1 tsp mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
1 inch pice of root ginger finely chopped (or grated)
Half tsp chilli powder (or to taste)
1 tsp salt
1. Heat the oil in a heavy based large pan and fry the mustard seeds until they start to splutter.
2. Add the sliced onion, garlic cloves and chopped ginger to the mustard seeds and fry for 5 mins, stirring.
3. Add the chilli powder, salt and spinach water and cook for a further 8 minutes.
4. Add the drained spinach, cover the pan with a lid and simmer for 10 mins.
2 large aubergines
1 tbsp oil
half tsp mustard seeds
bunch salad onions, finely chopped
4oz / cup and a half sliced button mushrooms
2 garlic cloves, crushed
1 red chilli, finely chopped
half tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
half tsp ground tumeric
1 tsp salt
14oz can chopped tomatoes
1. Preheat oven to medium hot then wrap aubergines in foil and bake in oven until soft. Remove, unwrap and allow to cool. (If you want this can be done the day before).
2. Meanwhile... heat the oil in a heavy based saucepan and fry the mustard seeds until they begin to splutter. Add the salad onion,s mushrooms, garlic and chilli and fry for 5 mins. Stir in the chilli powder cumin, ground coriander, turmeric and salt and fry for 3-4 mins. Add the tomatoes and simmer for 5 mins.
3. Cut each of the aubergines in half and soop out the soft flesh in to a mixing bowl. Mash the flesh roughly with a fork. Then add the flesh to the saucepan, bring to the boil and simmer gently for 5 mins until the sauce thickens.
1lb sweet potatoes, cut in to one inch cubes
2tbsp oil
1 tsp cumin seeds
1 green chilli, finely chopped
1lb cauliflower broken in to florets (I use frozen)
1 tsp ground coriander
1tsp ground cumin
quarter tsp chilli powder
half tsp ground tumeric
half tsp salt
1. Heat the oil in a large heavy based pan and fry the cumin seeds until they begin to splutter. Add the chilli and fry for a further minute.
2. Add in the cauli florets and fry, stiring, for 5 mins.
3. Add in the sweet potatoes and the ground spices and salt and cook for a further 7 to 10 minutes until both the vegetables are tender.
500g or a pound of new potatoes in their skins (halve them if they are large)
10 oz or 1 and a quarter cups of very low fat yoghurt
4oz / half cup of water
quarter tsp ground turmeric
half tsp chilli powder
half tsp ground cumin
one tsp soft brown sugar
quarter tsp salt
1 tbsp oil
1 tsp cumin seeds
2 green chillies, sliced
2 tbsp chopped fresh coriander
1. Boil the potatoes in salted water until they are just tender then drain and set aside. (Can do this the day before)
2. Mix together the yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, sugar and a little salt in a bowl. Set aside.
3. Heat the oil in a medium heavy based saucepan and stir in the cumin seeds, fry until begin to splutter.
4. Reduce the heat and stir in the spicy yoghurt mixture and cook for about 3 mins over a medium heat.
5. Add in the fresh coriander, the green chllies and the cooked potatoes. Blend everything together and cook for a further 5-7 minutes, stirring from time to time - serve hot.
And... if you are brave... you can make your own naan breads:
2 tsp dry active yeast
r tbsp warm milk
2 tsp sugar
1lb / 4 cups plain flour
1 tsp baking powder
half tsp salt
quarter pint / two thirds cup of milk
quarter pint / two thirds cup low fat natural yogurt, beaten
1 beaten egg
1 tbsp veg oil
oil for greasing
Optional (but yummy) several cloves of garlic sliced thinly longways.
1. Mix the yeast, warm milk and sugar and leave to become frothy. Sift the flour, baking powder and walkt. Make a well in the middle and fold in the yeast, milk, yoghurt, egg and oil.
2. Knead the dough well. Tightly cover the bowl and keep in a warm place until the dough doubles in size. To test, push a finger in to the dough - it should spring back.
3. Turn on the oven to 200c / 400f / gas 6.
4. Roll out the dough on a floured surface making each naan tear-shaped.
5. If using sprinkle with the slivered garlic, then place on a lightly greased baking tray (trays) and bake for 10 to 15 mins until lightly golden round the edges. DON'T OVERCOOK. If you overcook them you can build houses with them.
Whoa..... Sarah....you've got my mouth a watering and I will be going out to see if I can find some of the ingredients needed... I'm going to have a go next week when Dave's away again...
Sarah - I know I'm too late to call round (also don't know where you live) but if you do deliveries then please come HERE - they all sound gorgeous, I'm going to copy and paste those for sure.
I'm not great with yeast stuff either - what I do is prepare all the curries in the afternoon then just leave them in the pan and turn the gas on low under them about 10 minutes before I want to serve. Which means I can concentrate on the naan breads - and they are more like restaurant naans rather than those slightly cake-y shop bought ones. BTW, the naans are happy keeping warm wrapped in foil in a very low oven for about 15-20 minutes. Just long enough to have a pre-dinner glass of wine....
If you want any meat/chicken/fish type curries please let me know. DH has got some really good ones that he cooks on a regular basis.
3/4 cup milk
1/8 tsp pepper
Can cream mushroom soup 10 3/4 oz
2 cans cut green beans
1 1/3 cups French's original french fried onions
0ven 350 degrees
Mix all ingredients except 2/3 cup of the onions
Bake 30 minutes or until hot, stir.
Top with 2/3 cup onions.Bake 5 minutes or until onions are golden.
Serves 6.
I use skim milk and fat free soup, it really keeps the calories down.
I love this with my turkey.
Thanks for that CG - sounds delicious! Is there anything I could use as a substitute for the French's Fried Onions? I've never heard of tinned fried onions - would ordinary fried onions do?
Thanks for that CG - sounds delicious! Is there anything I could use as a substitute for the French's Fried Onions? I've never heard of tinned fried onions - would ordinary fried onions do?
The French's ones are crispy. It's an american thing
Masala Chana (Chickpea curry)
