Saturday 27 June 2009

Capsicum cooked in besan (chickpea flour)sabji


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)


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)


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


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.


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.


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:

Chilli Garlic Mogo(cassava)
Mogo Bhel

Wednesday 10 June 2009

Cauliflower and Peas Curry

Cauliflower belongs to the group of cruciferous vegetables, also known as family of cabbages. It is closely related to broccoli, brussel sprouts, kale and cabbage. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants.

You can use cauliflower in many recipes such as spiced cauliflower soup, creamy cauliflower soup, tandoori cauliflower bites and even spicy cauliflower couscous. It can be eaten cooked or raw in salads and served as a crudites with dips.

Cauliflower pairs well with carrots, peas and potatoes and there are many variations of currys you can make with it. This cauliflower and peas curry is a favorite combination of mine and I love serving it with simple paratha.

Yield: Serves 4
Cauliflower and Peas Curry

Cauliflower and Peas Curry

Cauliflower and Peas curry is a traditional Gujarati dish that is cooked regularly in most Gujarati Asians homes. Simple aromatic spices gives the cauliflower a delicious flavour.
Prep time: 10 MCook time: 15 MTotal time: 25 M


  • 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 coriander leaves


  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 thoroughly.
  4. Add the cauliflower and peas and mix thoroughly.
  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 and garnish with fresh chopped coriander and red chillies thinly sliced.  
Created using The Recipes Generator

The Cauliflower and Peas curry pairs well with Spinach Paratha and Spinach and Potato Paratha

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.

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


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


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.


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


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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