Archive for indian

Recipe: Crispy Spicy Okra

Posted in Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , , , , on August 25, 2012 by ninasnosh

 

Been a bit quiet lately as sorting out things to enable me to  sell some things at the markets. But, I have been storing up lots of recipes to blog when I have a spare minute.

I love Okra but only really the way we cook them in our house/family. Okra is unlike any other vegetable I’ve ever eaten and if it isn’t cooked/prepared right could be quite unpleasant. I tend to use the frozen version mainly because they aren’t that easy to get hold of here but also because the frozen ones are easier to cook. When cut up Okra is quite a gooey sticky vegetable so if you are using fresh Okra you must try and slice/chop them the day before and leave to dry out. It is also important to ensure they they are fully cooked otherwise I think they have an unpleasant texture – but that’s just my opinion.

 

Ingredients

This should be served as one of 2 dishes which will then feed 4 people.

For the vaghar:

  • 1/4 tsp fenugreek seeds
  • 1/4 tsp hing
  • 2-3 tbsp oil

And the rest:

  • Bag of frozen chopped Okra or about 350g of fresh Okra chopped the previous day
  • 1 onion sliced
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp of turmeric
  • 1/2 -1 tsp salt (or to own taste)

 

Method:

Use a good heavy based frying pan that has a lid.

  1. Add the oil to the frying pan and heat – once hot add the fenugreek seeds and hing
  2. Once the seeds start to brown add the Okra, stir and cover the pan with a lid
  3. Cook on a medium heat for about 5 minutes – this will help extract the sticky properties of the Okra
  4. Next add the sliced onion – cook for a further couple of minutes
  5. Now add all the spices and mix in
  6. Cook the Okra on a low heat with the lid on for about 10 minutes – stirring gently a couple of times
  7. To make the Okra crispy you will need to remove the lid and cook for another 10-15 minutes on a low heat
  8. Gently move the Okra around while they are cooking – don’t be too vigorous or they will break up and turn to mush (but you don’t want them to stick either)
  9. I cook mine on a low heat as there is a fine line between crispy and burnt so you may need to cook for longer or less depending on the pan etc
  10. When checking they are cooked you look to see whether they are slightly crispy and not sticky but fairly dry

spices

 

okra and onion

 

 

Eat with indian bread….

Good luck and enjoy 🙂

Recipe: Chana Dahl

Posted in Dahl, Pickles, Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , , , , , , , , , , , , , , on August 7, 2012 by ninasnosh

I blogged the kids version of this dish the other day so thought I should update the grown-ups recipe.  I love having this dish with masala omelette, and it also goes well with any of the vegetarian dishes I have blogged. This lentil has a wonderful nutty and sweet flavour. It’s also a good dish for you to serve up some lemon pickles as an accompaniment.

Ingredients

Enough for 2 people served with another dish (and enough for leftovers)

For the vagar:

  • 2 tbsp of oil
  • 1/2 tsp of mustard seeds
  • 1/4 tsp hing

The rest:

  • 1 1/2 cups of Chana Dahl /split peas
  • 1 onion finely sliced
  • 1 fresh tomato chopped up
  • 1 1/2 tsp fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1 tsp salt
  • Hot boiled water – about 4 cups

Method

  1. Soak the lentils in water if you have time beforehand
  2. Heat the oil in a large saucepan add the mustard seeds when hot, cover with a lid and remove from the heat
  3. Once the seeds have popped add the hing
  4. Return the pan back to a low heat and add the onions and tomato
  5. Gently cook for about 5 minutes – stirring a couple of time
  6. Now add all the spices and mix through
  7. Rinse the lentils and add to the saucepan – stir everything together
  8. Now pour in enough water so the level is about 2cm over the lentils
  9. Allow the dhal to cook over a low-med heat – for about 20 to 25 minutes
  10. The water will slowly come absorbed
  11. Check the dahl for flavour and add more water if they are not cook and all the water has been absorbed

Serve with indian bread and another delicious Indian dish.

chana dahl

 

onion and tomato

 

 

all ingredients

Chana Dahl for kids…..

Posted in Children's Food, Dahl, Recipes, Vegetarian with tags , , , , , , , , , , , , , , , , on August 3, 2012 by ninasnosh

So here’s the first of many recipes that will introduce your children to Indian and spicy food. Chana dal is a great variety of dal to start with as it has a sweet and nutty flavour. If you can’t find chana dahl you could substitute with split peas. For most of the dishes I make for my kids I try and include a sweet vegetable such as a carrot so there is a familiar taste and something that will take the edge off the spices.

Ingredients:

Makes about 4 portions so I froze half of it for another day.

This is just a rough guide to quantities you should adjust as your child/children get used to the flavours

For the vaghar

  • 1 tbsp oil
  • 1/8 tsp of mustard seeds
  • pinch of hing

The rest

  • 1/2 cup of chana dahl rinse and you could soak it in water for an hour or so to speed up the cooking process
  • 1/2 large tomato
  • 1 small carrot finely chopped
  • 1/2 onion
  • 1/2 tsp of ground cumin and coriander
  • 1/8 tsp of turmeric
  • pinch salt
  • pinch of chilli powder/tiny amount of fresh masala
  • hot water from kettle

Method

  1. If you have time soak the dahl in cold water
  2. If you have a chopper puree the onion and tomato to a pulp or chop very finely
  3. Heat the oil in a medium sized saucepan
  4. Remove hot oil from heat and add the mustard seeds
  5. Once the seeds have popped add the hing and return to the heat
  6. After about 20 seconds add the pureed onion and tomato
  7. Cover the saucepan and cook the onion and tomato on a low heat for about 5 minutes so it is cooked but not brown
  8. Next rinse the soaking dahl and add to the saucepan
  9. Add enough water to the dahl so it is covered by about 1cm
  10. Add the chopped carrot
  11. Add all the spices
  12. Stir everything together and simmer on a low heat for about 25 minutes (or until lentils are cooked)
  13. You may need to add more water as the lentils absorb it during cooking
  14. Taste the dish and add more spices if you think they are required

ingredients

serve up with roti or other indian bread

Introducing children to ‘Indian Food’

Posted in All about food, Children's Food with tags , , , , , , , , , , , , , , on August 1, 2012 by ninasnosh

 

Since my children were weaned on to solids they have been eating indian style food cooked with only the non hot spices. My boys are now 4.5 and 2, my youngest has no issue with trying spicy food but my eldest will refuse it before trying it. Probably our own fault for saying things were ‘too spicy’! So I have decided it’s about time we sorted things out and got them both on the spicy food track (only on moderate levels of course).

All of the dishes I blog for children can be cooked without the hot spices too.

I hope this section of my blog will help you vary your child’s diet and introduce so many more new flavours and ingredients that they otherwise would not taste. So many Indian spices hold great health benefits so please give these recipes a go.

Will update my first recipe later today…..

Recipe: Spinach

Posted in Lunch, Recipes, Vegetarian with tags , , , , , , , , , , , , , , , , , , on July 30, 2012 by ninasnosh

I made this spinach dish a couple of weeks to accompany one of my potato dishes. It’s easy, delicious and very healthy. I also love eating this spicy spinach in a sandwich –  beats ham or cheese any day.

Ingredients

For the vaghar:

  • 1 tbsp oil
  • pinch of fenugreek seeds

The rest:

Method

  1. Heat the oil and add the fenugreek seeds to toast for 30 seconds or so
  2. Add the finely sliced onions to the oil, cover pan with a lid and cook on a low heat for 3 to 4 minutes – onions should be soft but not brown
  3. Next add all the spices and spinach, cover the pan with a lid to allow spinach to wilt
  4. After a minute or so remove the lid and stir the spinach and spices
  5. Add 2-3 tsp of water, stir
  6. Now on a low heat cook the spinach , simmering with the lid on for around 15 minutes – stirring regularly
  7. Add more water if you need to but you shouldn’t need much as the spinach itself will release water
  8. Taste the dish whilst it is cooking to ensure you are happy with the seasoning and spices

Of course spinach does not take 15 minutes to cook but simmering it will allow the flavours to infuse gently leaving you with really tasty dish.

Serve with another indian dish, eat with roti.

spices

spinach

onions

* you can use larger spinach leaves but should cut off the stalks and chop up

Chicken Dinner ……

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , , , on July 13, 2012 by ninasnosh

On Tuesday night I made this lovely chicken dish using my delicious ‘rich tomato sauce’.

Ingredients

This will feed at least 4 people.

You will need a good sized pot to fit a whole chicken and the potatoes – I always use my le creuset.

  • Rich tomato sauce
  • 1 large free range chicken skinned and cut up *
  • 3 medium size potatoes peeled and cut up into roast potato size pieces

Method

  1. Follow the ‘rich tomato sauce’ recipe
  2. Once the sauce is ready add the prepared chicken, stir in, cover the pot and cook on a low heat for 5 minutes
  3. After 5 minutes add some hot boiled water to thin out the sauce and cover the chicken
  4. Simmer the chicken for a further 25-30 minutes on a low heat
  5. Then add the potatoes and simmer until they are cooked (about 10 minutes) – add more water if required
  6. Turn off the heat when the potatoes are done – leave to rest for 10 minutes (be careful not to over cook the potatoes they will continue to cook while you are resting the dish)
Serve with roti, bread or rice.

* if you prefer not to use a whole chicken you could use skinned drumsticks, skinned thighs or chicken breast. The dish tastes great which ever part of the chicken you use but by using a whole chicken or meat on the bone the dish is far more flavoursome!

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: 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 🙂