Archive for potato

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

Advertisements

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…..

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.

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

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

Recipe: Rich Tomato Sauce

Posted in Chicken, Lamb, Recipes, The Pantry with tags , , , , , , , , , , , , on April 14, 2012 by ninasnosh

This is the sauce I used for my lamb curry. It’s a wonderfully rich tomato sauce that provides a wonderful base for chicken or lamb. I make a few variations of this sauce but if you can master this your chicken/lamb curry will taste amazing.

The great thing about this sauce is you can make it in larger quantities and freeze some to use at a later date.  I would probably add it to one of my pantry/freezer must have’s.

Ingredients

Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric

Method

1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.