Archive for lastminute

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: 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

More additions to your pantry…..

Posted in The Pantry with tags , , , , , , , on April 15, 2012 by ninasnosh

In one of my earlier posts I updated a list of a few essential spices that my pantry is never without.

If you have been following my blog you might have noticed a few other recurring items. If you were to have a nosey in my kitchen here are a few other things you’d be sure to find in my pantry, fridge or freezer.

  1. Tinned Tomatoes
  2. Onions
  3. Potatoes
  4. Frozen Peas
  5. Frozen Fenugreek Leaves
  6. Rice
  7. Lemon Juice
  8. Tinned Sardines in Tomato Sauce
  9. Frozen Tuver
  10. Lentils

I might not have used some of these items in any of my recipes yet but if you keep following my blog you’ll be sure to see them appear more than once.

Ooops…..

Posted in Recipes, Vegetarian with tags , , , , , , , , , on April 6, 2012 by ninasnosh

Well I was a little distracted yesterday and kind of forgot to go shopping for today (Good Friday) and of course the supermarkets are all closed.

One of the staple things in my fridge is fresh tomatoes, so take a look at what I’ve produced with next to no ingredients.

 

Spicy, Tangy Tomato Soup

served with steamed rice and a poppadom

Ingredients

Serves 3 people for a light meal

  • 4 large fresh tomatoes – finely chopped/or chopped in a chopper
  • 1/2 tsp of cumin seeds
  • 1/2  tsp of fresh masala
  • 1 1/2 heaped tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1/2 tsp salt
  • 1 tbsp sunflower/canola oil
  • 1-2 cups of hot water
Make 2 cups of rice to accompany this soup.

Method

  1. In a medium size saucepan heat the oil
  2. Once the oil is hot add the cumin seeds and brown in the oil
  3. Take the saucepan off the heat once the seeds have browned – you will smell the cumin seeds!
  4. Add the tomatoes carefully – they will spit as the oil is hot
  5. Stir the tomatoes, return to the heat
  6. Add all the spices, stir and simmer with lid on for 5 minutes to cook through
  7. Taste to see if you are happy with the flavour and add more spices/seasoning if required
  8. Add boiled/hot water to the tomatoes to thin out the soup – initially 1 cup then add more if you want it thinner
  9. Simmer for another 5 minutes with the lid on
  10. You can either eat this straight away or heat up later – serve with rice
before you add water

after you add water