Archive for chillies

Masala omelette for one …..

Posted in Lunch, Recipes, Vegetarian with tags , , , , , , , , , , , , , , on July 4, 2012 by ninasnosh

I caught the end of Nigella’s cooking show last week and she was cooking a ‘Masala Omelette’, so I thought it was time to blog my version. It was also a great opportunity for me to try out my great new ‘Scanpan Frypan’  sent by Kitchenwaredirect. I’ve been looking for a second omelette pan that I could use on the hob, under the grill and in the oven – this one didn’t fail me.

Masala omelette is a bit of a lifesaver…..you can have it with a salad, in a sandwich or with other leftovers. If you are just cooking for one and want something tasty but effortless this is the way to go.

Ingredients

Quantities are for one person – increase quantities for more people

Method

  1. Heat the oil in a small frying pan
  2. Turn on the grill – medium heat
  3. In a bowl whisk together the eggs and spices using a fork
  4. Once the oil is hot add the omelette mix and cook for a couple of minutes
  5. When you think it is half done put it under the grill for a minute or so to finish cooking
  6. Check that it is cooked and serve with whatever you like 🙂

spices

on the hob

I had great intentions of eating this with a salad but had it in a sandwich – best sandwich ever ;).

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

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.

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

Lamb curry with extra goodness!

Posted in Lamb, My top tips, Recipes with tags , , , , , , , , , , , , , , , , , , on June 5, 2012 by ninasnosh

By adding eggplant/aubergine to the lamb curry recipe you can make a healthier dish and vary the taste slightly. The eggplant/aubergine makes the consistency of the sauce thicker – you simmer it for as long as you cook the lamb so it actually disappears into the sauce.

If you would like to try  ‘Lamb curry with extra goodness’ then follow my recipe for ‘lamb curry’ but also add the following steps.

  1. I used 3/4 of the above eggplant/aubergine and chopped it up into small pieces
  2. Once the tomato sauce is ready add the chopped eggplant/aubergine
  3. Cover the saucepan with a lid and simmer for 5 minutes
  4. Then add the meat and follow my original lamb curry recipe
  5. As always taste the dish before serving – we have added an extra ingredient you may need a touch more of the spices

adding the eggplant/aubergine

as you can see the eggplant has disappeared into the sauce resulting in a lovely tasty and filling sauce

Look what I found in the garden………

Posted in Recipes, The Pantry with tags , , , , , , , , on May 29, 2012 by ninasnosh

En-route to the Gold Coast we have spent a couple of weeks in Alstonville (North Coast NSW) with my in-laws. We arrived just in time to reap the fruits of my Father in-law’s chilli plant.

He’s not quite sure what kind of chillies they are but one thing’s for sure they are of the hot variety!

Given I have either used up or given away what was left of my last batch of masala I decided to make a fresh batch using these chillies.

As there were only about 100g of chillies I only made  2/5 of the fresh masala quantity which is probably a good amount for the occasional user.

As you can see, this masala is a light green colour as the majority of the chillies were green and full of seeds.

If you know me well you will know how much I love shopping in kitchenware shops. I was recently sent some great storing/preserving jars from KitchenwareDirect to add to my vast array of kitchenware.

I’m always on the look out for great storage and I love this jar. It is called the ‘Bormioli Rocco Fido Jar’ I used a 0.5l capacity jar which was perfect for this quantity of masala – there is even enough space to keep a teaspoon in there!

I’ll definitely be growing my own chillies going forward 🙂