Archive for kitchenwaredirect

Virtues of the pressure cooker….

Posted in All about food, Children's Food, Dahl, My top tips with tags , , , , , , , , , , , , , on August 27, 2012 by ninasnosh

I’m going to be introducing quite a few more dahl recipes but before I did that I just wanted to write a bit about my friend the pressure cooker.

Whilst I’ve had a pressure cooker for over 10 years I haven’t always been a fan. There was an incident about 12 years ago when I didn’t listen to my mothers instructions (or use my common sense) and opened the lid without releasing all the steam first. This resulted in dahl on the ceiling and every other nook and cranny in my kitchen!! So my main tip  – always makes sure you release the steam before opening it.

I am now a big fan of the pressure cooker. I use it to cook most of my dahls and I also use it for some of my kids food as you will see. I can make a chicken curry for my kids in about 10 minutes! So it reduces cooking time and if used for the right dishes produces some amazing flavours.

Not that many people I know own a pressure cooker but I think it’s a good investment – you don’t need to buy a huge one. The above picture is of my pressure cookers they are basic ones that you’d probably find in most indian households (where they cook) but I know there are snazzier more colourful versions on the market.

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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

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

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 🙂