Archive for garlic

Recipe: Chicken curry for kids….

Posted in Chicken, Children's Food, Recipes with tags , , , , , , , , , , , , , , , , on September 23, 2012 by ninasnosh

This has to be my kids favourite meal – they are constantly asking me to make chicken and roti. Luckily, because I have a pressure cooker the entire dish probably takes about 10-15 mins from start to finish.

 

 

 

Ingredients

Feeds 2 hungry children – vary the spices according to your child’s taste

  • 1 boneless chicken thigh cut into small pieces (fat removed)
  • 1 small potato peeled and cubed
  • I fresh tomato chopped or 1/2 cup of of passata
  • 1/2 tbsp of tomato puree if using a fresh tomato
  • 1/4 onion finely chopped
  • 2 inches of zucchini finely chopped
  • 1 small clove of garlic – crushed
  • 1/2 tsp for of ground coriander and cumin
  • 1/4 tsp of garam masala
  • pinch of chilli powder or fresh masala
  • 1/4 tsp of turmeric
  • pinch of salt
  • 1/4 cup of water

 

 

Easy method

  1. Simply add all the above ingredients except the tomato puree and spices to a pressure cooker
  2. Seal the pressure cooker and place on a medium heat – allow the whistle to sound twice
  3. Allow to rest for 5 minutes – off the hob
  4. Then release the steam from the cooker (on mine I remove the whistle)
  5. Safely open the pressure cooker – add all the spices and tomato puree if you have used a fresh tomato
  6. Allow the dish to simmer for a further 5 or so minutes on the hob
  7. Check that the dish is cooked, taste and allow to rest before serving

Can be served with roti or rice.

If you don’t have a pressure cooker you can of course go with the more traditional method:

  1. Soften the onions and garlic in some oil
  2. Add the passata/ tomatoes
  3. Add the spices and then simmer on a low heat until you have a nice sauce
  4. Next add the zucchini, potatoes, chicken, water and tomato puree
  5. Simmer until the dish is cooked

chopped chicken

 

chopped zucchini and onion

 

all the ingredients in the pressure cooker

 

spices

 

 

finished dish

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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

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 🙂