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

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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