Peas and Potato curry

A fast and easy dish to make. Simple flavours but a classic curry that makes a good accompaniment to any rice dish or chapatti.

Ingredients:

240 grams peas (fresh or frozen)
2 medium potatoes peeled and diced.
2 medium tomatoes de seeded and blended to a puree.
1 clove garlic
1 teaspoon salt
1 teaspoon turmrric
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon tomato puree
1 tablespoon fresh chopped coriander leaves.
2 tablespoons olive oil
100 ml water
1/2 teaspoon mustard seeds.

Method:

1.Heat oil in a pan , when it is hot add the mustard seeds and wait for them to splutter.
2. Saute the garlic in the oil and  add the blended fresh tomatoes and tomato puree.
3. Add the salt, turmeric, chilli powder, coriander powder, cumin powder and cook till the tomatoes start to separate from the oil.
4. Add the potatoes and peas and the water.
5.Bring the curry to boil then turn down the heat .Cover and cook till potatoes are  fully cooked.(approx 10 minutes)If you want more gravy than add a little extra water.
6. Transfer to a serving dish and garnish with the fresh chopped corriander.

Serve with Rice or chapattis.

You may like :

Masala aloo in green gravy.

Submitting to:
Flavours of Rajasthan event by simply.food guested by Sonu of Palatecorner

Cherry Ice cream

Delicious creamy and smooth icecream with succulent pieces of cherry . A subtle hint of vanilla  flavour compliments the sweet cherries making this icecream not only a visual treat but a gastronomical treat to the palate too.

Ingredients:

480 grams black ripe cherries
2 oz sugar
60 ml water
240 ml Double cream
387 grams sweetened condensed cream
1 teaspoon vanilla essence

Method:

1. Stone the cherries and place in a heavy bottom saucepan.
2. Add the water and sugar and bring to boil, keep stirring the mixture till the cherries soften and break down slightly  and a sauce begins to form with cherries and sugar.(Approx 10 minutes )
3. Remove from heat and allow to cool.
4. In a bowl whip together the condensed milk and cream and the vanilla.
5. Fold in 2/3 of the cooled cherry compote  into the cream mixture and  chill the remaining third for serving with ice cream.
6. Transfer mixture to a tupper ware container and place in freezer.
7. After 2-3 hours remove the ice cream from the freezer and stir to break any ice crystals.
8. Repeat this process at 3 hourly intervals twice more.
9. To serve the ice cream remove from freezer and allow to stand for 2-3 minutes.
10. Scoop the ice cream into serving bowls and top with the chilled reserved cherry compote.

NB -If you have an ice cream maker  steps 6-8 are not needed , instead freeze ice ream as per ice cream maker instructions.

You may like:
Strawberry Ice cream

Black Cherry Tarts

Delectable tangy and sweet and  plump black cherries baked  in flaky melt in the mouth pastry.

Ingredients:

480 grams black ripe cherries
120 grams Sugar
60 ml water
1 teaspoon cherry essence
Ready  rolled puff pastry.
Plain flour for rolling pastry and icing sugar for dusting.

Method:

1. In a heavy bottomed pan add the water and sugar and simmer on low heat till sugar melts.
2. Wash and remove stones from cherries and add to pan with the cherry essence.
3. Simmer the cherries in sugar syrup till they start to break down and syrup becomes thick.
4. Remove from heat and allow to cool
5. On a  flat surface dusted  with flour roll out the puff pasty sheet and cut into 3 inch circles with cookie cutter.
6. Place the circles on a greased baking tray lined with parchment paper.
7. On the pasty circles with water wet the position 12 o clock, 3 o clock , 6 o clock and 9 o clock with water and pinch together  really hard at this points to form a square basket. Leave to dry for 10 minutes otherwise baskets will fall  open during baking.

8. Fill baskets with cherry compote  and bake in pre heated oven  220 degrees / 400 farenheit for 20 minutes till parcels are golden brown.

9. Remove from oven and cool .
Once cooled dust with icing sugar .

  

Summer Fruits Yoghurt

A burst of summerfruits folded into smooth creamy yoghurt. A perfect kick start for  breakfast .

Ingredients:

240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
1-2 tablespoon icing sugar to taste

Method:

1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours.(This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarsely blend them.
3.Transfer the yoghurt to a bowl and add the icing sugar and mix well, fold in the blended berries .
4. Transfer to serving dishes and garnish with remaining berries.

Serve immediately.

You may like :
Strawberry and melon smoothie

Breakfast Berry Smoothie

A refreshing and flavour some smoothy that is healthy and delicious too.

Ingredients:

12 strawberries
2 pears
120 ml apple juice

Method:

1. Hull the strawberries and chop them up into small pieces
2. Peel and chop up the pears.
3. In a blender add the fruit and blend to a puree.
4. Add apple juice to get the desired consistency.
5. Pour into chilled glasses and serve immediately.

NB- Sugar is not needed as the sweetness from pears will be enough although if strawberries are a little sour ,add a tablespoon full of honey to add extra sweetness.

You may like :
Strawberry and melon smoothie