Archive for mustard seeds

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

Tangy, Spicy Lemon Pickles

Posted in All about food, Pickles, Recipes, The Pantry with tags , , , , , , , , , , , , , , , , , , on July 12, 2012 by ninasnosh

After 3 weeks of sun and sitting my ‘Lemon Pickles’ are perfectly pickled. We opened the jars yesterday for a taste test and they have exceeded my expectations when it comes to flavour. They are tangy, sour, spicy and sweet all at the same time.

Pickles are perfect for serving with poppadoms, dahls and other vegetarian dishes. You can chop them up smaller or serve them as they are. The sauce is so delicious that sometimes I even have some of it on bread or a roti.

I have transfered the pickles into a clean jar – this will prevent the formation of a white mould (which is harmless). Store the pickles in a cool dry place or fridge – they will last for months.

Pickling progress….

Posted in Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , on July 3, 2012 by ninasnosh

I’ll be regularly updating you with the progress of my lemon pickles

Day 11

The juices have really thickened up now. I’d say that they are probably ready for eating but I’m going to leave the taste testing to my sister when she arrives on Monday 🙂

Day 8

All going well, the pickles look like they are marinading well and now totally covered with juices.

Day 2

Look at the difference after just a day and a half in the sun.

You can see that the tasty liquid has increased…..

Day 1



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.

Pickling progress….

Posted in Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , on June 21, 2012 by ninasnosh

I’ll be regularly updating you with the progress of my lemon pickles

Day 11

The juices have really thickened up now. I’d say that they are probably ready for eating but I’m going to leave the taste testing to my sister when she arrived on Monday 🙂

Day 8

All going well, the pickles look like they are marinading well and now totally covered with juices.

Day 2

Look at the difference after just a day and a half in the sun.

You can see that the tasty liquid has increased…..

Day 1



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 🙂

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

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

Recipe: Tuver, Aubergine and Methi

Posted in Recipes, Vegetarian with tags , , , , , , , , , , , , , on April 5, 2012 by ninasnosh

Another tasty vegetable dish. I usually make this to accompany one of my dahl dishes.

Ingredients

Serves 4 people if served with another dish

  • 1 – 2 tbsp 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
  • 2 fresh tomatoes chopped
  • 2 blocks of frozen fenugreek leaves – taken out the freezer 30mins before cooking
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1 tsp of salt

Method

  1. Prepare the tomatoes and aubergine – soak the aubergine 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 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, fenugreek leaves and 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 chopped tomatoes, mix through, cover with the lid and cook on a low-medium heat for around 20 minutes
  10. During the cooking time gently stir to prevent sticking – the tomatoes should release juices to cook the aubergine and tuver
  11. If the food starts to stick and there isn’t enough juice to cook it add a couple of tbsps of water to help (or more if needed)
  12. Cooking times will vary so check the aubergine and tuver 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.

spices

vegetables

end result – yummy

Recipe: Yellow Mung Dahl

Posted in Dahl, Recipes with tags , , , , on March 28, 2012 by ninasnosh

I know there are a few people out there waiting for me to put up a lamb or chicken recipe. I promise I will do it soon and it will be worth the wait – so keep checking my blog 🙂 In the meantime here is a delicious dahl dish.

Ingredients

Serves 2 people (unless serving with other dishes)

  • 1/2 tsp mustard seeds
  • 1/4 tsp of hing
  • 1 tbsp canola/sunflower oil
  • 1 cup of yellow mung (split)
  • 2 cups of luke warm water for soaking the mung
  • boiled hot water to use during cooking
  • 1 small onion finely sliced
  • 1 large tomato roughly chopped
  • 2 heaped tsp ground cumin and coriander (1 part cumin and 2 parts coriander)
  • 1 tsp fresh masala – green if you have it
  • 3/4 – 1 tsp of salt
  • 1/4 tsp turmeric

Method

  1. A few hours before you want to cook this soak the mung in at least 2 cups of luke warm water  – if you can’t don’t worry but the cooking time will increase
  2. Once the mung has been soaked for a few hours heat the oil in a medium sized saucepan
  3. When the oil is hot add the mustard seeds and hing – allow the mustard seeds to pop and remove  the saucepan from the heat
  4. Add the onions to the saucepan and return to a medium – low heat
  5. Soften the onions – stirring and cooking on a low heat for about 5 minutes
  6. Now add the mung to the saucepan
  7. Stir the mung and add all the remaining spices – stir in well but gently
  8. Add about a cup of hot water from the kettle, put the lid on the saucepan and simmer on a low heat for  a couple of minutes
  9. Then add the chopped tomatoes, stir and cover with the lid
  10. Simmer the dahl on a low heat for around 15 minutes – checking and stirring every few minutes
  11. Add more water if needed, try the dahl to check it is cooked

The more water you add, the runnier the dahl will be – I like it when it is runny and when it is still separate as in the picture above. You can’t really go wrong as long as you add the water gradually and keep checking. If you were unable to soak the dahl at the beginning you will need to add more water and simmer it for longer when cooking – just do it gradually until it is cooked.

Serve with rice, roti or naan.

 

uncooked mung

spices