150gm moong dhal
1/2 red pepper
a little garlic, ginger, chilli, all fine chopped
tsp each fennel seed, fenugreek and cumin ground together with salt
Piece of cinnamon, tsp turmeric
Juice of half a lime, 1/4 block of coconut cream and good handful of coriander
Simmer the dhal with the cinnamon stick and turmeric until soft. Fry the chopped pepper and spices together for a few minutes and stir into the cooked dhal. Simmer another five minutes add the grated coconut and when it’s melted finish with the lme juice and coriander.
500 gm carrots thick sliced and boiled a few minutes
50 gm butter
Seeds of 4 or 5 cardamoms
tsp each cumin and musard seed
juice and grated rind of an orange
1/2 tsp turmeric
Heat the seeds in the butter until they pop, stir into the carrots with rest of the ingredients and braise until tender.
yum yum yum
Cauliflower in florets, blanched and drained, saving a little of the cooking water
1/2 onion finely diced
Thumb of ginger finely chopped
3 cloves garlic finely chopped
Tbs coriander ground with salt, 1/2 tsp kalonji and pinch of ajwain and some mace
1/2 tsp turmeric
1 tsp kashmiri chilli powder
heaped tbs tahini
Gently fry the onion until soft, add the garlic, ginger and spices, fry another 5 minutes. Mix with the cauliflower, turmeric and paprika and braise until just tender.
Mix the tahini with some of the reserved water to make a soft paste, stir into the cauli. Serve garnished with coriander.
yum. orange or lemon juice would improve it
150 gm mushrooms quartered or sliced
Tsp black cumin seed
Pinch of hing
2 cloves garlic fine chopped
1 or 2 green chillies fine sliced
Seeds of 2 black cardamoms crushed with 1/2 tsp salt, 1/2 tsp peppercorns and a few strands of saffron
50 gm butter
Tbs each finely chopped dill and chives
Heat the butter to nutty brown, add the cumin and fry 30 seconds, add the mushrooms and fry for a few minutes until lightly browned. Add the garlic and chillie, fry another couple of minutes, add the hing, Stir in the remaining spices and add the beaten eggs and herbs.
Reduce the heat and stir until the egg is thickened but not quite set. Serve immediately
yum yum yum, try adding a pinch of smoked paprika and/or a squeeze of lime
1 packet paneer (200 or 250gm)
2 or 3 long aubergines halved lengthways or half a standard aubergine chunked.
1 small onion finely chopped
2cm piece of ginger finely chopped
3 or 4 cloves of garlic finely chopped
Half a small red peppper finely chopped
Bunch of fenugreek finely chopped
Spices: cumin, coriander,mustard, fennel, garam masala, chilli, paprika, turmeric
Fry the cubed paneer on medium until lightly browned on most sides. Add the finely chopped veg and fry until pale golden. Create a space in the centre of the pan and add the aubergine cut side down. Fry until soft adding more butter if needed.
Add all the spices except the garam masala, stir for a couple of minute (until the oil separates?). Add the fenugreek, turmeric and paprika, and a cup of water. After a few minutes add the garam masala and coriander stalks.
Serve garnished with coriander leaf and buttered saffron rice, or plain rice.
100 gm flour makes 180 gm dough
100 gm chickpeas soaks to about 180 gm.
100 gm chickpeas makes about 12 felafels
600 gm soaked drained chickpeas makes a one food processor batch or about 50?
leftover pheasant fricasee, pheasant stock, onion, almonds, 1 clove 2 cardamom, 1cm cinnamon.
Not bad, try garnishing with pomegranate and green herbs
Side dish: braised leek with chives and sumac and saffron
Should also serve yogurt or raita
2 portions quickcook noodles soaked and drained
1 packet watercress
handful pumpkin seeds
leek, spring onion, red pepper, ginger
coconut, sesame oil, fish sauce, lime juice, makrut, soy, msg
Cook the pumpkin, when tender add the noodles to cook in the pumpkin stock, Stir fry etc
1 whole pheasant
2 celery stalks/celeriac, 1 carrot and 1 leek diced fine
100gm button mushrooms
10 or 20 gm dried porcini
glass of white wine, sour cream, anchovies, fresh coriander
Ginger, star anise, soy, salt and pepper, bay leaf, smoked paprika, tablespoon flour
Cut the breast and legs from the pheasant. Remove and reserve the skin, preferably in one piece. Put the carcass and legs in a pot with the anise, bay leaf, the sliced ginger and any celeriac peel. Cover with water and cook until the legs are tender. Remove the legs. Soak the porcini.
Heat some oil in a casserole. Crisp the skin, brown the breasts, add the veg and soften. Stir in the flour, cook briefly and add the wine, porcini water and anchovies, and enough stock to make a thin sauce. Simmer until the meat is done. Stir in some sour cream, season and garnish with coriander.