Archive for masala

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 🙂

Vegetable Roti

Posted in Recipes, Snacks, Vegetarian with tags , , , , , , , , , , , on May 21, 2012 by ninasnosh

We’ve had a very busy month and I have been less than attentive to my children’s eating habits! Realising I had been dishing out a lot of pasta (homemade sauce of course) and fish fingers  – I decided to make some vegetable roti as a heathy snack.

These are a wonderful snack and you can pack them full of almost any vegetable you have lying around. You make a spicy or a non-spicy version so they are perfect for kids. If I ever feel like my kids aren’t eating enough veg I roll out a few of these and they are eaten faster than I can cook them. They are also great to take on a picnic or if you want something tasty to pack when you are going on a long journey.

Ingredients

  • 1 & 1/2 cups of Atta (chappati/roti flour) – you can buy this in the supermarket
  • extra bowl of Atta for dusting
  • 1 medium potato cooked in the microwave – skinned and chopped up roughly
  • 1/2 cup of frozen peas – cooked
  • 1 carrot chopped up and cooked
  • 1 tbsp of oil
  • 1 tsp of sesame seeds
  • 1/2 tsp of cumin seeds
  • 1 heaped tsp of ground cumin and coriander ( 2 parts coriander to 1 part cumin)
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp fresh masala (optional – only if you want the spicy version)
  • 1/4 tsp chilli powder (optional – only if you want the spicy version)
  • small bowl of oil and teaspoon for cooking
  • boil some water in the kettle

Method

  1. Cook the potato in the microwave, skin and chop up roughly
  2. Boil the peas and carrots
  3. I didn’t do this because I was being lazy but I would generally advise roughly chopping the peas and carrots in a chopper/blender once they are cooked
  4. Heat a heavy based frying pan/tawa on a low heat
  5. In a large bowl add the Atta and oil – rub the oil through the Atta using your finger tips
  6. Next add the rest of the ingredients to the Atta – vegetables, seeds and spices
  7. Using your hands bind the mixture together to form a dough
  8. The liquid from the vegetables should be enough to bind it together but you may need to add some boiled/hot water to help you bind it together
  9. The dough should be soft, smoothish and not dry
  10. Divide the dough into 3/4 golf ball sized balls
  11. When ready to roll out the roti – roll the ball in your hand to smooth and squeeze it between your 2 palms to flatten
  12. Coat each side in atta to help when you roll
  13. On a lightly floured work surface or rolling board gently roll the roti – using a narrow rolling pin if possible
  14. The roti should be round and about 5mm thick  – but don’t worry this will come with practice and as long as it’s even it’s a good start

To cook

  1. Place the rolled out roti on to  the heated pan
  2. Turn heat up slightly
  3. Cook on the first  side for about 7 seconds
  4. Flip over to cook on the other side 10-12 seconds
  5. While it’s cooking on the second side dip a teaspoon in the bowl of oil and rub it on to the roti
  6. After 10-12 seconds turn it over and rub the other side with oil
  7. Cook for a further 10 seconds – turn over cook for a couple of more seconds and remove from the pan
  8. The roti should be nicely toasted and not oily – adjust cooking time if needed
  9. The roti is now ready to eat

I roll and cook at the same time. If this your first time making anything like this it would probably be a good idea to roll a few (or all) then cook.

Remember you can use other vegetables – sweeet potato (pre-cook), broccoli (pre-cook), spinach, methi, etc

It’s all about variation….

Posted in Recipes, Vegetarian with tags , , , , , , , , , , , , , , , , on May 2, 2012 by ninasnosh

I wasn’t really planning to blog this dish but thought why not!  I’m in the process of having a good go at using up the contents of my pantry and fridge, and thought it would be a good opportunity to show you how easy it is to vary a dish. A slight change in ingredients or method of cooking can easily change a dish and add variation to your culinary repertoire.

So after my pizza making on Sunday I was left with 1/3 jar of passata and needed to find a use for it. Here is a variation of my earlier recipe of ‘Tuver, Aubergine and Methi’. Substituting the fresh tomato with the passata creates a dish where the vegetables are cooked in a sauce.

Ingredients

Serves 4 people if served with another dish

For the vagar:

  • 1 1/2 – 2 tbsp sunflower/canola oil
  • 1/2 tsp of mustard seeds
  • 1/4 tsp hing
  • 1 medium size aubergine (eggplant) chopped into 3cm sized pieces
  • 1 frozen bag of tuver (about 300g) – you could substitute with frozen peas
  • 1/3 jar of passata – topped up to a half a jar with with water
  • 2 blocks of frozen fenugreek leaves – taken out the freezer 30mins before cooking
  • 1 potato peeled and cut into cubes of 2cm
  • 1 heaped tsp of fresh masala
  • 3 tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1-2 tsp of salt

Method

  1. Prepare the aubergine and potato – soak the aubergine and potato in water once chopped or it will go black (strain when ready to use)
  2. If you haven’t had a chance to take the fenugreek out the freezer defrost it in the microwave
  3. In a largish non-stick saucepan heat the oil for the vagar
  4. Once the oil is hot add the hing and mustard seeds
  5. Remove the saucepan from the heat once the mustard seeds have popped
  6. Now add the aubergine, tuver, potato and fenugreek leaves – mix through
  7. Return the saucepan to the heat, add all the spices and mix through
  8. Cover with a lid and cook on a medium heat for a couple of minutes
  9. Now add the passata and water, mix through, cover with the lid and cook on a low-medium heat for around 25 – 30 minutes
  10. During the cooking time gently stir to prevent sticking – add water if the dish starts to get too dry
  11. Cooking times will vary so check the aubergine, tuver, and potato to make sure it is cooked – adjust cooking time accordingly
Remember, alway taste your food before serving, add extra spices if you think you need to, then cook through a little longer

Serve this dish along side a dahl with roti, naan or rice.

Recipe: Cauliflower, Peas and Potato

Posted in Recipes, Vegetarian with tags , , , , , , , , , , , , , , , , , on May 1, 2012 by ninasnosh

The Pampel family are yet again surrounded by packing boxes so apologies, but I haven’t managed to update my blog for a while.

This is my sister Rowaina’s favourite dish it takes a somewhat dull vegetable (cauliflower) and transforms it. This savoury dish takes on a subtle sweet flavour from both the peas and cauliflower.

Ingredients

Serves 2 hungry people or 4 if served with another dish

For the vaghar:

  • 2 – 3 tbsp sunflower/canola oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing

And the rest:

  • 1/2 a cauliflower – florets cuts into about 4 pieces each (see images below)
  • 1 potato peeled and cut into small pieces (about 2-3cm)
  • 2 cups of frozen peas
  • 1 tsp of fresh masala
  • 2 tsp of ground coriander and cumin (1 part cumin to 2 parts coriander)
  • 3/4 – 1 tsp cooking salt
  • 1/4 tsp turmeric
  • water – may be required

Method

  1. Firstly prepare all the vegetables
  2. Heat the oil for the vaghar in a large deep frying pan
  3. Once the oil is hot add the mustard seeds and hing – cover with a lid
  4. Once the mustard seeds have popped/cracked in the oil remove the pan from the heat
  5. Now add all the spices to the oil and stir
  6. Return the pan to a low heat and add the cauliflower, peas and potato
  7. Mix everything together
  8. Cover with a lid and cook on a low-medium heat for about 20 minutes
  9. Stir occasionally making sure the food does not stick to the pan
  10. If you find it is sticking/burning turn the heat down and add 2-3 tbsp of tap water to loosen
  11. Taste to ensure there is enough salt and spice – add more if you think it needs it ( remember to always cook a little longer if you add more spices)
  12. Once you are happy the dish is cooked remove from heat, allow to rest for a few minutes and serve
Best eaten with roti or other indian bread
cauliflower

cauliflower, peas and potato – raw

cooking

Keema Mutter – the healthier version

Posted in Recipes with tags , , , , , , , , , , , , , on April 23, 2012 by ninasnosh

This very tasty minced lamb/mutton dish with peas is commonly known as Keema Mutter. Tonight however, I cooked the healthier version using turkey mince.

Ingredients

Serves 3 – 4 people

  • 1/2 quantity of  tomato based sauce
  • 500g lean turkey mince
  • 2 cups of frozen peas
  • boiled water from the kettle
Serve with steamed rice

Method

  1. Please see tomato based sauce recipe and make half the quantity for this dish
  2. Once the sauce is ready add the turkey mince and cook through for about 5 minutes
  3. Add frozen peas to the mince
  4. Add about 2 cups of hot water from the kettle to the mince – stir and simmer with the lid on for 20mins stirring every few minutes
  5. If required add more water during cooking – the dish should be a little runnier than a bolognese sauce
This can be served with steamed rice, roti or naan bread.
This is a great example of when a frozen portion of the sauce would come in handy for a quick weekday meal!