Archive for June, 2012

Recipe: Eggplant and Green Beans

Posted in Recipes, Uncategorized, Vegetarian with tags , , , , , , , , , , , , , , , , , , , on June 30, 2012 by ninasnosh

In the house we are renting at the moment I was very excited to discover an ‘Eggplant Plant’. It seems to be bearing the last fruits of this season but I have so far been lucky enough to harvest 5 eggplants. Having already cooked, eggplant and tuver, mousakka, pasta sauce for the kids and a vegetable chilli I wanted to cook something else indian.

Here is a tasty vegetarian dish using eggplant and green beans to add to your repertoire.

Ingredients:

This would serve 2- 3 people if served with at least 1 other dish

For the vaghar:

  • 1-2 tbsp oil
  • 1/2 tsp of Carom Seeds (Ajwain) – if you don’t have these just use mustard seeds
  • 1/8th tsp of hing
  • 1 tsp fresh masala
  • 2 tsp of ground cumin and coriander
  • 1 tsp salt
  • 1/2 tsp of turmeric
  • 1 eggplant – cubed
  • 200g green beans cut in half
  • 1 fresh tomato – chopped up roughly

Method

  1. Prepare the vegetables – cut up eggplant, bean and tomatoes
  2. Prepare the vaghar – heat the oil in a saucepan then add the carom seeds
  3. Remove the pan from the heat and allow the seeds to toast in the oil before adding the hing
  4. After about 20 seconds add the eggplant and beans to the oil,  and return to a low-medium heat
  5. Stir the vegetables
  6. Now add all the spices, stir, cover the pan with a lid and cook for a couple of minutes
  7. After a couple of minutes add the chopped tomatoes, stir in, cover with lid and cook on a low-medium heat for about 15-20 minutes
  8. Stir regularly – if the dish is sticking or looking dry add some water to loosen
  9. Once the beans and eggplant are cooked remove from heat and rest for a few minutes before serving
Serve with roti
spices
 vegetables

prepared vegetables

Posted in Uncategorized on June 28, 2012 by ninasnosh

An update on my lemon pickles….

ninasnosh

I’ll be regularly updating you with the progress of my lemon pickles

Day 11

The juices have really thickened up now. I’d say that they are probably ready for eating but I’m going to leave the taste testing to my sister when she arrived on Monday 🙂

Day 8

All going well, the pickles look like they are marinading well and now totally covered with juices.

Day 2

Look at the difference after just a day and a half in the sun.

You can see that the tasty liquid has increased…..

Day 1



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Indian Chips ……

Posted in Recipes, Snacks, Vegetarian with tags , , , , , , , , , , , , , , , on June 21, 2012 by ninasnosh

There are not that many people out there who don’t like chips so if you like spicy food these have got to be a winner.

 Ingredients

Method
1. Peel and cut the potatoes into even sized chips then soak in cold water
2. Heat the oil in a large non-stick frying pan (preferably one that has a lid)
3. Once the oil is hot add the mustard seeds and cover the pan with a lid
4. Once the seeds have popped remove the pan from the heat
5. Now add the hing and allow it to sizzle for a few seconds before you add the rest of the spices
6. Mix the spices all together to form a paste in the oil – return to a medium heat
7. Drain the potatoes and add to the pan – make sure the pan is hot but not too hot that the potatoes burn
8. Carefully mix the potatoes so that the spicy paste covers them
9. Cook the potatoes on a medium heat turning every few minutes so they are cooking evenly – keep the lid off for about 10 minutes
10. Cook with the lid half on for about 10 minutes – do not completely cover as you don’t want them to go soggy
11. You want the chips to be nicely brown and cooked through before you serve…
I only use as little oil as I can get away with – as you can see from the picture my chips were not oily. By soaking them in water, making sure the oil was hot enough when cooking and cooking with the lid partially off I ensured they were both cooked and crispy.

Pickling progress….

Posted in Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , on June 21, 2012 by ninasnosh

I’ll be regularly updating you with the progress of my lemon pickles

Day 11

The juices have really thickened up now. I’d say that they are probably ready for eating but I’m going to leave the taste testing to my sister when she arrived on Monday 🙂

Day 8

All going well, the pickles look like they are marinading well and now totally covered with juices.

Day 2

Look at the difference after just a day and a half in the sun.

You can see that the tasty liquid has increased…..

Day 1



Recipe: Lemon Pickles

Posted in Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , , , , , , , , on June 20, 2012 by ninasnosh

As promised I’ve finally gotten around to pickling those lemons. I’m using a method that doesn’t use any oil so they are of the healthier variety. The process of preparing the pickles is straight forward and relatively quick but they will need some TLC over the next few weeks.

I used 2 of these half litre ‘Bormioli Rocco Fido Jars’  from KitchenwareDirect which were perfect for quantity I made. Ensure they are sterilised and dry before using.

Ingredients

  •  4 large lemons – washed and dried (using 3.5 to pickle and the juice of half a lemon)
  • 1/4 cup of salt
  • 1/4 cup of brown sugar
  • 1 1/2 tbsp of chilli powder
  • 1 tsp of white wine vinegar
  • 1 1/2 tsp of turmeric
  • 1/2 tsp mustard seeds
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of fenugreek seeds
  • pinch of hing

Method

1. Wash and dry the lemons before you top and tail them.

2. Save half a lemon to juice. Take the remaining lemons cut length ways into quarters and then cut each quarter into smaller pieces removing any pips.

Chopping board also from KitchenwareDirect – perfect for pouring the lemon juices into the bowl

3. Place lemon pieces into a large mixing bowl.

4. Add chilli powder, salt, sugar, turmeric and white wine vinegar to the lemons and mix through.

5. In a small saucepan add the fenugreek seeds, mustard seeds, cumin seeds and hing – gently roast on a medium heat for 3-4 minutes.

6. Once the seeds are browned slightly and you can smell the lovely aromas remove from the heat.

7. The seeds now need to be ground down using a pestle and mortar or spice/coffee grinder.

8. Once the seeds are ground down add the mixture to the lemons and mix through.

9. Add the juice of half a lemon to the mixture and mix through.

10. Now carefully place the lemon and juices into a jar for preserving.

11. Give the jar/s a good shake.

12. Place the jar in a sunny/warm position – shaking them regularly.

13. Continue to keep the jar/s in a sunny position for a few weeks (bringing in after dark if they are outside) shaking regularly.

Over the next few weeks you will see the lemons change and the juices thicken. I have made one smaller jar which I will use as my tester jar to see how the pickling is going. I will update photos every few days so you can see how it’s going. Already you can see in the above picture the rich colouring of the pickles.

Do let me know if you have a go at making these 🙂

When life hands you lemons…..make ‘Lemon Pickles’ – who’s up for the challenge?

Posted in Recipes with tags , , , , on June 17, 2012 by ninasnosh

 

It’s that time of year in Australia when ‘Lemons and Oranges’ are plentiful. There seem to be piles of them everywhere ……and if you know anyone that has their own tree they will be giving them away. After visiting my in-laws in Alstonville on Saturday we returned with a bag full of lemons …..and I am sure that there are more on their way. There are only so many I can cut up and freeze  for gin and tonics so I have decided to make some ‘Lemon Pickles’.

I can’t say that the process for making pickles is quick but I can say that it is rewarding and easy! So if you are up for the challenge of making some spicy lemon pickles, watch this space –  I will be updating my blog with the process and progress of my lemon pickling over the next couple of weeks!

Recipe: Coriander Chutney

Posted in Chutney, Recipes, Vegetarian with tags , , , , , , , , on June 17, 2012 by ninasnosh

I love making this chutney it’s easy and tasty. If you like coriander it’s a great accompaniment for most snacks  – next time you have a dinner party, bbq or people round for a drink you should definitely try this out.

Ingredients

  • 1 bunch of coriander
  • 1 small fresh tomato
  • 1 small chilli (deseeded if you don’t want it too spicy)
  • 1 clove of garlic
  • 1 tbsp of tomato ketchup
  • pinch of salt

Method

You’ll need a chopper/blender to make the chutney  

  1. Wash the coriander, remove stalk from chilli and peel the garlic
  2. Add the coriander, tomato, chilli and garlic to a chopper and chop until everything is pureed into a chutney
  3. Place in a serving dish, add salt and ketchup, stir together – taste to ensure you are happy with the flavour

Recipe: Prawn Curry

Posted in Fish, Recipes with tags , , , , , , , , , , , , , , on June 10, 2012 by ninasnosh

I’ve been a bit slow with providing any seafood recipes, but here’s a good one to get you going. Prawns in a delicious tomato sauce – a sauce that looks very similar to the ‘rich tomato’ sauce I make for lamb and chicken. This sauce however tastes quite different and compliments the prawns perfectly. It’s time to get yourself some fenugreek seeds as they give great flavour to this dish.

Ingredients:

For the Vaghar

  • 2 tbsp of oil (sunflower or canola)
  • 1/4 tsp of fenugreek seeds

and the rest

  • About 200g of raw/green prawns with tails still attached or 400g if the whole shell is attached (no heads)
    • I like to use the ones with the tails attached – not messy when eating!
  • 1 small onion minced in a chopper
  • 300g of whole plum tinned tomatoes
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1 tsp of garam masala
  • 1 tsp of salt
  • 1/4 tsp of turmeric
  • water

Method

  1. Mince the onion in a chopper or very very finely chop with a good knife (fig. 2)
  2. Separately puree the tomatoes
  3. Heat the oil in a saucepan and add the fenugreek seeds – once the fenugreek seeds sizzle for about 20 seconds take the pan off the heat
  4. Add the minced onions and return to a low heat – cook for about 10 minutes, saucepan lid on and stirring regularly
  5. Once the onions are a golden colour add the pureed tomatoes (fig 4)
  6. Next add all the spices and stir in
  7. Also add about a cup of water
  8. Simmer the sauce on a very low heat for about 15-20 minutes adding more water if needed – the sauce should be of medium thickness (see fig 5 )
  9. Taste the sauce – the different flavours will come through with a bit of a kick
  10. If you need to add more spices do it at this stage
  11. Once you are happy with the flavour add the prawns – cooking them gently for about 4-5 minutes (you will see them change to a pink colour as they cook – try not to over cook)
  12. Remove from the heat and leave to rest for about 5 minutes before serving with roti or rice

fig 1. spices

fig 2. chopper

fig 3. minced onions

fig 4. golden onions

fig 5. sauce

Look what I’ve got marinading for tomorrow…

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , on June 10, 2012 by ninasnosh

Got some friends coming over for lunch tomorrow so decided to marinade this chicken overnight so it’s extra tasty. ‘Oven Chicken’ is a fuss free dish that I won’t have to watch over tomorrow while I’m busy catching up with some old friends.

20120610-162031.jpg

Easy and filling snack or meal: Poha

Posted in Lunch, Recipes, Snacks, Vegetarian with tags , , , , , , , , , , , , , , , , on June 9, 2012 by ninasnosh

Poha are dehusked flattened rice. They are very popular in India as they are easy to use and transform into a delicious dish. This is a good snack to take out if you are on your travels and can keep for a few days in the fridge. You can buy a bag of Poha at any good Indian grocery store and they normally come in 500g bags.

I made the above dish recently when we were busy packing and needed some comfort food to keep us going. 

Ingredients

Feeds 3 for a meal or more for a light snack

For the Vaghar:

  • 2 tbsp of oil (sunflower or canola)
  • 1/4 tsp hing
  • 1/2 tsp mustard seeds
and the rest….
  • 200g of Poha
  • 2 large potatoes: peeled and cubed (1.5cm)
  • 1 tsp of fresh masala (or more if you like it spicy)
  • 2 1/2 tsp of ground coriander and cumin (1 part cumin to 2 parts coriander)
  • 1/2 tsp turmeric
  • 1 tsp salt ( alter to taste)
  • Hot water from kettle

Method

  1. Heat the oil in a large deep frying pan or saucepan
  2. Once oil is hot add the mustard seeds and cover the pan with a lid – once they have popped remove pan from the heat
  3. Add the hing
  4. Return the pan to a medium heat – add the potatoes and spices, mixing so the potatoes are covered (see fig 1)
  5. Now you need to add water so there is actually some liquid in the dish
  6. Add about a cup of hot water so the  potatoes are nearly covered (see fig 2)
  7. While the potatoes are cooking put the Poha in a colander
  8. Cook the potatoes for about 10 minutes on a low to medium heat so that they are cooked through  – add more water if required (the liquid consistency will be needed later)
  9. When the potatoes are nearly ready rinse the Poha with cold water – just run the cold water tap and rinse them in the colander
  10. Then add the Poha to the potatoes mix through and cook on a low heat – they will absorb all of the water
  11. Add more water if required – the Poha should disappear into the dish
  12. Cook the dish for a few more minutes
You can eat this on it own, I made a thin dahl to go with it…….
fig 1. potatoes

fig 2. potatoes with water

fig 3. poha