Sunday, March 23, 2014

Wayne's Sunday Dahl!



Soak about 200gms of mung dahl in cold water for about an hour, then rinse.

Heat vegetable oil with a little ghee (or butter)

Add 3 sliced onions
3 cloves of garlic
A mixture of diced chillies

1 tablespoon of cardamom and coriander
1 tablespoon of turmeric
3cm of grated ginger

Combine the rinsed dahl

500 mls of vegetable stock

Simmer on low for about an hour and serve with basmarti rice and your choice on Indian condiment.

Friday, March 21, 2014

How to eat!!!

I know I have not posted too many new recipes this year. I have just started a new job and was settling in, I'm hoping now to go back to doing some new recipes.

To hold you over this post on how to eat in different parts of the world is fun!
http://www.foodbeast.com/2014/03/20/this-infographic-explains-how-to-politely-dine-out-around-the-world/

Sunday, March 16, 2014

Meat free week!

I could repost all of their recipes, that's hardly fair please check out the website and maybe sign on!

https://meatfreeweek.org/recipes

Indian Curry


Another stolen recipe: https://meatfreeweek.org/content/snake-bean-and-vegetable-curry

1.2 kg mixed fresh vegetables (snake beans, potato, cauliflower, eggplant, sweet potato, peas)
100gm raw cashew nuts (1/2 finely grounds, 1/2 whole)
2 inch ginger, finely chopped or grated
4 garlic cloves, finely chopped or minced
4 Tbsp vegetable oil
400g Passata
1 tin cherry tomatoes
2 Tbsp (heaped) moist shredded coconut
1 cinnamon stick
1 tsp (heaped) Garam masala
1 tsp (heaped) ground coriander
1 tsp (heaped) ground cumin
1 tsp (heaped) ground turmeric
1 tsp ground chili
2 Birdseye chilies chopped
4 stems coriander, roots and stems chopped, leaves reserved
4 Tbsp vegetable oil
Good pinch of salt
Flat bread or steamed rice to serve
In a large heavy based saucepan, combine oil, onion and chili over moderate heat. When onion is translucent, add ginger, garlic and chopped coriander, cook for 2 minutes.
Add cinnamon, coconut and ground spice, fry until fragment. Add passata, tinned tomatoes, potato, sweet potato and cover with 2cm water. Allow curry to come to the boil before reducing heat and simmering for twenty minutes or until potatoes are just tender. Stir through ground and whole cashews, add remaining vegetables & cook for 10mins-12 minutes. Remove from heat, stir through yogurt, and season with salt to taste.
Serve garnished with coriander leaves, with steamed rice or naan bread.

Dahl

One for Brenda.
From :https://meatfreeweek.org/content/deliciously-dahl
200 grams Chana Dahl, thoroughly rinsed with water and soaked for 1 hour
1 large red onion, chopped
4 cloves garlic, finely chopped
2cm ginger, finely chopped
2cm fresh turmeric, grated
1 Tsp ground turmeric
2 long green chilies, sliced
Pinch salt
1 bunch coriander, roots and stalks roughly chopped, leaves reserved
2  curry leaves
Splash of vegetable or olive oil
TARKA
Tbsp olive oil
1 heaped Tsp. each of brown mustard seeds, yellow mustard seeds, fennel seeds, coriander seeds, cumin seeds
2 long green chilies, finely sliced
Pinch salt
8 okra, sliced
1 red birds eye chili, finely sliced
Small handful curry leaves
2 French shallots, thinly sliced

In a large heavy based saucepan heat vegetable oil and sauté onion, ginger, garlic, curry leaves, fresh turmeric and coriander root until onion is browned. Add tomatoes, green chili, chana dahl and stir through. Cover with vegetable stock, 1 cup of water and bring to a boil. Reduce heat to a to a simmer, cover and continue to cook until lentils tenderize and begin to break down. Roughly 40 minutes.
Just before serving, heat remaining olive oil in a small saucepan over medium heat add shallots, and cook until well browned. Add the spices and cook until aromatic, the seeds will begin to ‘pop’ and release their beautiful flavour and scent. Stir through remaining ingredients, cook for a further 2-3 minutes or until okra just cooked.
Stir coriander leaf through dahl, divide between serving bowls and garnish with a generous spoonful or two of hot Tarka.

Saturday, March 1, 2014

Slow Cooker Beef Stew


Well I had some vegetables I didn't have a use for and what better on a rainy Saturday than a beef stew, so I broke out the slow cooker and this was the result.

In a slow cooker combine.
500 gms cubed stewing beef
12 baby carrot scrubbed and cut in half
2 1/4 Beetroot
6 garlic cloves
400gms white beans
1 tin tomatoes
1 cup beef stock
2 bay leaves
2tbs Wostershire sauce
Salt and Pepper

Slow cook for 8 hours serve with crusty bread and sour cream.

Rogani Kumbh (Mushroom Tomato curry)


Blend together
3 tomatoes
6 garlic cloves
2 green chillies
1tsp grated ginger
1 onion
Till a smooth paste is formed

In a saucepan heat 1/2 cup of oil
Add
1tbs ground corriander/cummin (combined)
1tsp tumeric
1tsp garam masala
Combine with blended paste

Add 750gms button mushrooms
1 cup vegetable stock

Simmer for 10 minutes
Serve with basmarti rice and natural yogurt