Saturday, 27 June 2009

Capsicum cooked in besan (chickpea flour)sabji


Ingredients:

1 large green capsicum deeseeded and cut into slices.
6 oz besan(chickpeas flour)
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1/2 teaspoon red chilli powder
1-2 green chilies finely chopped
1/2 teaspoon garlic paste
1 small tomato deseeded and chopped into small cubes
2 tablespoons sunflower oil
1/2 teaspoon mustard seeds.
150ml water( approx 6 oz)

Method:

1.Heat the oil in a pan, when hot add mustard seeds.
2.When mustard seeds crackle add garlic saute it.
3.Add the tomatoes and green chilies and sliced capsicum.
4.Add the salt, chilli powder,jeera powder,cumin powder and turmeric.
5.Once the spices are mixed add the water and bring to boil.
6.Cook for 5 minutes and then reduce to simmer.
7.Sprinkle the besan( chick pea flour) on the capsicum mixture and stir ensuring no lumps form.
8. Cover and cook on a low heat for a further 10 mins till rawness of flour is gone.
9.Cook until all water is absorbed. The capsicums should be coated with flour and sabji should be dry.
10.Transfer to serving dish.

Eat with hot rotis or parathas.

Thursday, 18 June 2009

Masala black chana(dry)


Ingredients:

8oz preboiled black chana
1 small tomato skinned and diced finely
1 tablespoon tomato puree
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
1 tablespoon sunflower oil
3 tablespoons water
1/2 teaspoon mustard seeds
1 tablespoon fresh coriander for garnish

Method:

1.Heat the oil in a pan .
2.When hot add the mustard seeds and wait for them to crackle
3.Add the tomatoes and tomato puree
4.Add salt,chilli powder,turmeric,corriander powder and cumin powder.
5.Cook till tomatoes are soft and a thick sauce forms.
6.Add 3 tablespoons water
7.Add the preboiled chana and simmer till water is reduced.
8.Transfer to serving dish and garnish with fresh coriander

Serve with hot rotis or parathas.

Saturday, 13 June 2009

Chilli Mogo (Cassava)



Chilli Mogo (Cassava) Chunky chips deep fried  and tossed  in a spicy and aromatic indo chinese masala and oven baked.

Ingredients:

I Kilo packet frozen mogo chips .
1 green capsicums  finely diced
10 green chillies cut into slits
1 medium onion finely diced
2 teaspoons garlic paste
3 tablespoons soya sauce
3 tablespoons chilli sauce
3 tablespoons tomato ketchup
3 tablespoons sundried tomato paste(or 3 tablespoons tomato puree instead)
2 teaspoons salt
1 teaspoon chilli powder
2 tablespoons olive oil

Sunflower oil for frying the mogo chips.



.lMethod:


1. Boil the mogo chips in salted water till a la dente. Drain and keep aside.
2.In small batches fry the mogo chips and drain on kitchen paper keep aside.
3.In a pan heat the 2 tablespoon olive oil.
4.Add the garlic and onions and saute.
5.Add the peppers and green chillies and saute.
6. Add the salt, chilli powder, soya sauce, ketchup,sundried tomato paste and chilli sauce
7.Cook till sauce thickens.
8.Pour over the mogo chips and coat throughly.
9.Transfer the coated mogo chips to a flat oven proof dish.
10.Cover the dish with foil and leave aside for 1 hour for the sauce to marinade the mogo chips,
11.After 1 hour bake in hot oven for about 15 minutes till mogo chips crisp and colour slightly.
12.Serve hot with yoghurt and mint chutney.


______________________________________________________________
Some info on this vegetable.
Cassava(mogo)or know also as yuca is a shrubby, tropical, perennial plant.The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. The dark outer skin is peeled to reveal an inner white flesh that can be boiled, baked or fried .This vegetable is commonly available in africa,asia, mexico and carribean.The cassava plant is often used in substitute for potatoes, it can be made in to cassava flour too.

You may like this recipe too:

Mogo cassava-chunky fries

Wednesday, 10 June 2009

Cauliflower and Peas Curry



Ingredients:

8 oz cauliflower cut into small florets
4 oz peas
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1.5 teaspoons chilli powder
1 teaspoon garlic paste
1/2 teaspoon mustard seeds
1 tablespoon sunflower oil
1/2 tablespoon tomato puree
1 small tomato finely diced
1 tablespoon finely chopped fresh corriander leaves

Method:

1. Heat the oil in a pan and add mustard seeds.
2.Add the garlic paste.
3.Add the tomatoes and tomato puree and all spices, mix throughly.
4.Add the cauliflower and peas and mix throughly.
5.Cover and cook on low heat for about 15 minutes stirring occasionally.
6.When cauliflower is a la dente it is cooked. (It should have slight crispness still in it)
7.Transfer to serving dish.
8.Garnish with fresh chopped corriander if desired.

Serve with hot rotis

Monday, 8 June 2009

Vegetable Pasta


Vegetable pasta-Italian vegetable pasta penne , cooked in a spicy hot tomato sauce with vegetables, seasoned richly with with aromatic oregano italian spice.
Ingredients:

Pasta:
4oz uncooked pasta penne
1 teasppon salt
1 teaspoon olive oil

Sauce:

2 oz pre cooked sweetcorn kernals
2 oz mixed peppers diced
1 small onion finely diced
2 oz courgettes finely diced
2 medium tomatoes finely chopped
2 tablespoons tomato puree
Salt to taste
2 teaspoons dried italian spice (oregano)
1/2 teaspoon pepper
2 chillies finely chopped(optional)
1 clove garlic finely chopped
1 tablespoon olive oil

Method:

1.In a pan heat the oil and add the onions and garlic.
2.Saute till translucent, add the tomatoes and cook till tomatoes soften and break up
3.Add the peppers,sweetcorn,courgettes and cook till tender.
4.Add the tomato puree, salt and pepper and chillies.
5.Add 3 tablespoons water and simmer until sauce is thick .
6.Add the italian spice stir and remove from heat.(Keep aside)


7.In a pan of boiling water add the salt and cook the pasta penne until cooked.( a la dente)
8. Drain the pasta and return to pan, add 1 teaspoon oil and mix so that pasta doesn't stick together.
9.Add to the cooked pasta 2-3 table spoon of sauce and toss.(Remainder of sauce can be refridgerated or frozen for later use)
10.Transfer the Pasta to a serving dish and grate some parmesan cheese over it before serving.
11.Serve with garlic bread and side salad.


Wednesday, 3 June 2009

Mexican Tortilla Wraps


Mexican tortilla wraps-A mexican spicy filling made from kidney,beans,onions,capsicums and sweet corn, wrapped in a wheat tortilla garnished with spicy salsa and salad.Healthy and appetising.

Ingredients:

4 oz precooked kidney beans
4 oz precooked sweet corn kernals
2 oz mixed colour diced peppers
1 small onion finely diced
1 teaspoon tomato puree
1/2 teaspoon chilli powder
1 teaspoon salt
1 tablespoon olive oil
3-4 tablespoons water
4 tortilla wraps
2-3 green chillies finely chopped(optional)
Side salad and salsa for serving

Method:

1.Heat the oil in a pan and fry the onions till translucent.Add the peppers and cook for another 5 minutes
2.Add the salt and chilli powder and green chopped chilies.
3.Add the tomato puree and water.Mix
4.Add the corn and kidney beans and cook for 5 more mins till water is absorbed.
5.Take off heat and keep aside.
6.On a griddle warm the tortilla wrap pace it on a plate and spoon the cooked mixture on it.
7.Roll the tortilla wrap in a tube and cut in half.
8.Serve with a fresh side salad and salsa.
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