Archive for vegetarian

Whole Mung Beans with Yogurt

Posted in Dahl, Uncategorized, Vegetarian with tags , , , , , , , , , , on November 7, 2013 by ninasnosh

photo 4

The humble mung bean holds so many surprises, if cooked right it tastes superb, it’s low in cholesterol, good for detoxifying and high in protein. This dish can be made with or without natural yogurt, the yogurt give it a tangier flavour.

Ingredients

Serves 4 people if there is another dish to accompany.

For the vagar:

  • 2 tbsp of sunflower oil
  • 1 tsp of cumin seeds
  • 1/8 tsp of hing
  • 2 curry leaves

And the rest:

Method

  1. Place the mung beans and chopped tomatoes in a pressure cooker with 3 cups of water (pic.3)
  2. Cook the mung beans in the pressure cooker for about 10 minutes – allowing the cooker to release steam around 4 times (pic.4)
  3. Carefully release the steam and open the pressure cooker to check that the mung beans are firm but cooked through
  4. If you don’t have a pressure cooker just boil the mung and tomatoes until cooked
  5. In a large saucepan heat the oil for the vagar
  6. When the oil is hot add the cumin seeds, hing and curry leaves
  7. After 15-20 seconds remove from heat
  8. Add the yogurt and spices to the vagar, return to a medium heat and stir (pic.6)
  9. Add the cooked mung bean and tomatoes
  10. Next add enough water to cover the beans (pic.7)
  11. Simmer the ingredients for 10-15 minutes on a medium heat, stirring occasionally
  12. The mung bean should be fully soft but not mush, add more water if needed while cooking, see pic 8 which shows the final consistency of dish.

pic.1 spices

20131104-190818.jpg

 

pic. 2 mung beans and tomatoes

photo 1

pic.3 ready to cook

photo 2

pic.4 cooked

photo 5

pic.5 yogurt

photo 4

pic.6 yogurt in vagar

photo 1

pic.7 ready to simmer

photo 2

pic.8 finished

photo 3

Can be eaten on it’s own or with indian bread, roti or rice.

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.

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

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…..

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

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.

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 ;).

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



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

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.