Archive for April, 2012

Keema Mutter – the healthier version

Posted in Recipes with tags , , , , , , , , , , , , , on April 23, 2012 by ninasnosh

This very tasty minced lamb/mutton dish with peas is commonly known as Keema Mutter. Tonight however, I cooked the healthier version using turkey mince.

Ingredients

Serves 3 – 4 people

  • 1/2 quantity of  tomato based sauce
  • 500g lean turkey mince
  • 2 cups of frozen peas
  • boiled water from the kettle
Serve with steamed rice

Method

  1. Please see tomato based sauce recipe and make half the quantity for this dish
  2. Once the sauce is ready add the turkey mince and cook through for about 5 minutes
  3. Add frozen peas to the mince
  4. Add about 2 cups of hot water from the kettle to the mince – stir and simmer with the lid on for 20mins stirring every few minutes
  5. If required add more water during cooking – the dish should be a little runnier than a bolognese sauce
This can be served with steamed rice, roti or naan bread.
This is a great example of when a frozen portion of the sauce would come in handy for a quick weekday meal!
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Recipe: Spicy tomato chicken drumsticks (and potatoes)

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , on April 19, 2012 by ninasnosh

I was strongly leaning towards making ‘Oven Chicken’ with the drumsticks we had in the fridge but decided to try something slightly different. We’d  already got dhal and guvar left over from yesterday so I didn’t need to worry too much about having vegetables to go with it – so this is what I ended up with.

Ingredients

As with any dish you marinade I’d advise marinading at least a few hours before hand to get the best results.

  • 8 free range chicken drumsticks – skin removed
  • 2 large potatoes – peeled and cut up in small roast potato sized pieces
  • 2 1/2 tsp of ground cumin and coriander (2 parts coriander, 1 part cumin)
  • 2 tsp garam masala
  • 2 tsp fresh masala
  • 1/2 tsp turmeric
  • 1 tsp cooking salt
  • 2 tbsp tomato puree/paste
  • 1 1/2 tbsp canola/sunflower oil

Method

Pre-heat oven to 175 degrees (fan assisted)

  1. Place the prepared chicken and potatoes into a large mixing bowl (I just mixed in the oven dish)
  2. Place all the spices, salt, oil and tomato puree into a small bowl and mix together
  3. At this stage you should taste the marinade before adding to the chicken – it should be tangy and spicy so if you think it needs it, add more spices etc to adjust the flavour
  4. Now pour the marinade onto the chicken and potatoes – use your hands mix through well
  5. Lay the marinated chicken and potatoes evenly in an oven dish
  6. Cover with foil – ideally leave in the fridge for a few hours to marinade
  7. Cook in a pre-heated oven of around 175 degrees (fan assisted) for approx an hour
  8. Check to see if the chicken and potatoes are cooked
  9. Remove from oven and rest for 5 minutes (with the foil still covering the dish)
  10. Serve with salad, left overs and indian bread
spices

chicken and potatoes

marinade

marinaded chicken and potatoes

Sweet treat – loved by my kids!

Posted in Recipes, Sweet Things, Vegetarian on April 18, 2012 by ninasnosh

Sweet Angel Hair

Both my boys love this sweet treat for breakfast. Normally something Ba (grandmother) makes for them on demand!!! I’ve made it once since she left, because it’s probably not the healthiest! No harm in it every once in a while though and it tastes delicious, especially if you have a sweet tooth.

 

 

Ingredients

  • 2 handfuls of Angel Hair pasta
  • a knob of butter
  • 300 – 400 ml of warmed milk
  • 1 tbsp of sugar

 

Method

  1. Melt the butter in a medium sized saucepan
  2. Add the pasta and gently toast in the butter until it takes on a browner colour
  3. Add the warmed milk and sugar then simmer on a low heat for about 10-12 minutes
  4. The milk will be absorbed slowly by the pasta
  5. Add more milk if the pasta is not quite cooked – the consistency should not be too runny – a bit like cereal ( just enough milk to go with the pasta)
  6. If it’s not sweet enough add more sugar
  7. Cool slightly then serve

More additions to your pantry…..

Posted in The Pantry with tags , , , , , , , on April 15, 2012 by ninasnosh

In one of my earlier posts I updated a list of a few essential spices that my pantry is never without.

If you have been following my blog you might have noticed a few other recurring items. If you were to have a nosey in my kitchen here are a few other things you’d be sure to find in my pantry, fridge or freezer.

  1. Tinned Tomatoes
  2. Onions
  3. Potatoes
  4. Frozen Peas
  5. Frozen Fenugreek Leaves
  6. Rice
  7. Lemon Juice
  8. Tinned Sardines in Tomato Sauce
  9. Frozen Tuver
  10. Lentils

I might not have used some of these items in any of my recipes yet but if you keep following my blog you’ll be sure to see them appear more than once.

Recipe: Rich Tomato Sauce

Posted in Chicken, Lamb, Recipes, The Pantry with tags , , , , , , , , , , , , on April 14, 2012 by ninasnosh

This is the sauce I used for my lamb curry. It’s a wonderfully rich tomato sauce that provides a wonderful base for chicken or lamb. I make a few variations of this sauce but if you can master this your chicken/lamb curry will taste amazing.

The great thing about this sauce is you can make it in larger quantities and freeze some to use at a later date.  I would probably add it to one of my pantry/freezer must have’s.

Ingredients

Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric

Method

1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.

It’s the show stopper: Lamb Curry

Posted in Recipes with tags , , , , , , , , , , , , on April 13, 2012 by ninasnosh

On Sunday we enjoyed a lovely meal will some friends. I cooked a couple of vegetarian dishes and also a yummy lamb curry. I thought it was about time I introduced you to a delicious meat dish that you just have to have a go at cooking – especially if you want to impress your friends 😉

The secret of this dish is of course the sauce. So read carefully and give it a go.

Ingredients for the Sauce

Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric

Method

1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.

Recipe: Lamb Curry

Cooks enough for 4 hungry people

Ingredients

  • One portion of the above tomato based sauce
  • 1 shoulder of lamb – fat removed and cut up into casserole size pieces including bones and washed
  • 3 -4 medium size potatoes peeled and cut into roast potato size pieces
  • Handful of chopped coriander

Method

1. Heat the sauce in a heavy based saucepan
2. Add the lamb pieces, mix through and allow to cook with lid on for 5 minutes

3. Then add enough water to cover the lamb and simmer with the lid on for 45-60 minutes

4. Stir regularly and add extra water as needed

5. After 45 minutes if you think lamb is ‘just’ cooked turn off and rest for at least an hour – last Sunday I actually left it for 4 hours ( or if you are in a rush you don’t have to rest but it does improve the lamb)

6. 30 minutes before you want to eat add the potatoes to the lamb, a little more water so everything is covered – simmer until the potatoes are cooked

7. Once cooked allow the dish to rest with the lid on

8. Finally garnish with coriander and serve with rice, roti or naan

Good food, good company…

Posted in Uncategorized on April 9, 2012 by ninasnosh

I haven’t got time to update all my recipes yet but here’s a sneak preview of what was eaten yesterday 🙂

The menu:

  • Vegetable samosas
  • Coriander chutney
  • Lamb curry
  • Chickpea curry
  • Guvar
  • Roti
  • Steamed rice