Moong dhal with Pumpkin and Coconut

300 gm moong

400gm or so of pumpkin pieces

Spice base (coriander-cumin-fennel-etc), garam masala, turmeric, paprika, salt

1 small onion, sliced, with chopped ginger garlic chilli

Coriander herb (leaf and stalk separate)

50 gm creamed coconut, butter, lemon juice

Bring the dhal to boil with plenty of water, skim scum, simmer 10 or 15 minutes, add pumpkin pieces, simmer until the pumpkin is tender and the lentils soft but still whole.

Fry the veg  until soft but not brown, add the spice base, fry another few minutes, stir into the dhal with the coconut and coriander stalk. Simmer a few minutes, stir in garam masala and lemon juice. Remove from heat and serve garnished with coriander leaf and dotted with butter lumps.

Next time: OK as a main dish but probably better accompanying a contrasting vegetable dish.

Worth trying:try out a version without the coconut and with more, golden-fried onion and extra chilli. Maybe panch puran?

 

 

Roast chicken

Standard roast chicken with roast potatoes, parsnips, sprouts, gravy. Freddie in ecstacy of comfort, me bored but looking forward to tomorrow’s jowzers.

Pasta with sausage

Standard tomato-pepper-onion-garlic but with sage instead of basil or rosemary, some cut-up fried sauasage. Sausage pointless to me but Freddie keen.Sage a nice to herb change.

 

Mexican pepper casserole

Standard recipe, served with standard tortillas. Forgot the flour because I was thinking of using breadcrumbs instead and ended up without either. A bit watery but tasted OK. I dolloped yogurt on top intead of the sour cream  which I normally leave out- OK but recipe works OK without. A bit too much cumin and coriander, an error I often make.

Aubergine and cabbage with coconut

Fry an aubergine cut into chunks, add tbs coriander, fry another 5 mins, mix with leftover curry and dhal from yesterday,  and some leftover cooked plain cabbage, simmer with enough water to make a sauce, add coconut and coriander leaf, served with chapatis and yogurt. OK, better than yesterday’s.  I dry-fried the aubergine in the wok for 10 mins before adding the oil so it wouldn’t soak up as much oil as aubergine normally does, seems to have worked.

Shakshuka thick sauce

  • 1 egg per person
  • 1 onion, sliced
  • 1 habanero chillie, crumbled
  • 1 red pepper, diced
  • 1 tin chopped tomtoes
  • 1lb green tomatoes
  • pinch of cumin seed, salt, chopped coriander, olive oil

Toast the cumin seeds, fry the sliced onions and chilli until well goldenbrown. Separately fry the peppers a bit, add the tomatoes and fry until starting to soften. Add tinned tomatoes and  salt, combine,  cook until sauce thick, make wells, add eggs, salt each egg and sprinkle with coriander. Cover with lid and bake until eggs set. Served with a chapati-like flat bread-tortillas better.

Next time: add the coriander after baking. 1 habanero between 6 made for a very hot shaksuka

Sprout and turnip pink curry

Sprouts and turnips braised in beetroot juice with fried onion slices and ginger, thickened with tahina and flavoured with panch puran and extra fennel. Lemon juice and coriander. NWR, but would hve been better if I’d used coconut instead of tahina. Served with rice and carrots (OK) and a standard dhal with peppers.