Category Archives: Uncategorized

Fish Curry with aubergine and peppers

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I cooked this over the weekend, yum, yum, yum – there is nothing else to say…

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Ingredients

  • 3 pieces of firm white fish fillets
  • 1 Onion
  • 2 large tomatoes
  • 2 cloves garlic
  • 2 cm piece fresh ginger
  • Generous handful of fresh coriander
  • 1/4 green capsicum
  • 1/4 red capsicum
  • 1 small aubergine
  • 3 chillies
  • 2 tbsp desiccated coconut
  • 1 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • Juice of 1/2 lemon
  • 3-4 tbsp olive oil
  • 200 ml can coconut cream
  • 120 ml water

Method

Cut each fish fillet into 2-3 pieces. Cut onion, tomatoes into quarters. Place onion, tomatoes, garlic, ginger, coriander stalks, chillies, coconut, and spices into a food processor and blitz into a paste.  Cut aubergine into little cubes and capsicum into thin strips. Heat oil in a frying pan.  Fry aubergine in batches for 3 minutes till they slightly golden. Drain on a paper towel.  Heat oil in a deep pan, add paste and fry for 3 minutes until paste separates from oil.  Add coconut milk and water and bring to boil. Add aubergine, and capsicum and fish  Lower heat and cook uncovered for 5-7 mins.  Add lemon juice  and season to taste.  Garnish with chopped coriander leaves.  Serve with rice.

Cucumber Raita

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I have kept this simple. It’s great as a side dish.  You can add finely chopped chillies and coriander to this if you wish.

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Ingredients

  • 1 cup natural yoghurt
  • 1 tsp roasted ground cumin
  • 1/2 cucumber grated
  • salt – season to taste

Method

Whip yoghurt so it is creamy. Dry roast cumin seed and grind.  Squeeze excess water from cucumber.  Add cumin, cucumber and salt to yoghurt and mix well.  Serve as a side dish.

 

 

Rice with tomatoes and spinach

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I really enjoy the simplicity of this dish.

OLYMPUS DIGITAL CAMERAIngredients

  • 1 Bag baby spinach
  • 2 cups basmati rice
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1-2 tsp salt
  • 1 red onion finely sliced
  • 2 Red chillies finely chopped
  • 2 Tomatoes finely chopped
  • 31/2 cups chicken stock
  • 1/4 cup toasted pine nuts

Method

OLYMPUS DIGITAL CAMERAWash rice several times until water runs clear, then drain. Heat oil in a deep saucepan.  Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute.  Add rice and stir for another minute.  Add tomatoes, spinach, and butter,season to taste.  Add stock, give it a stir and bring to boil.  Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.

Tuna and Potato Puffers

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This is affectionately known as puff pastry samosas, but I decided to give it a new name.  I have been making this forever and it is definitely a crowd pleaser.

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Ingredients

  • 425g canned tuna in brine
  • 6 Ready rolled puff sheetsOLYMPUS DIGITAL CAMERA
  • 2 large potato peeled and diced into small cubes
  • 1 small brown onion diced finely
  • Handful fresh coriander
  • 3 Birdseye chilli – diced finely
  • 1 tsp turmeric
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp garam masalaOLYMPUS DIGITAL CAMERA
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • 1 – 2 tbsp oil
  • 1/3 cup water

Method

Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok.  Add mustard and cumin seeds to oil and fry for 30 seconds.  Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil  lower heat to medium, cover and cook for 7 – 10 mins  or until potatoes are tender.  Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves.  Allow tuna and potato mixture to cool.

Cut each pastry sheet into 9 squares.  Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.

Brush each triangle with oil and bake in a hot oven 200 deg C  for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.

Amaranth – the experiment continues….

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OLYMPUS DIGITAL CAMERAAbout a week ago I posted about Amaranth – the pseudo grain. My husband started to eat what I called the breakfast alternative as dessert with cream….so that inspired me to create something else. OLYMPUS DIGITAL CAMERAThis is the breakfast alternative wrapped in puff pastry. I made a slight change to the syrup by adding saffron to it.  Drizzle some cream and away we go.

Amaranth – The pseudo grain

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Amaranth – yes you may ask what that is….Up until yesterday I had no idea.  This whole interesting saga started when over a cup of coffee with the sourdough queen about garam masala.  We started looking for the different ingredients that made up garam masala, this led to a discussion about barberries which in turn led to Amaranth and the story goes on……the end result is I purchased some Amaranth and decided to create something with it.

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Amaranth is a seed referred to as a pseudo grain. Apparently it is easily digested – gluten-free. Careful not to over cook it because it can become a sticky mess.  Inspired by a Moroccan recipe that I had posted earlier – I created a Amaranth & Chickpea Salad, as well as Amaranth breakfast alternative.  In the coming months I will make a dessert using Amaranth so watch this space carefully  🙂

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Amaranth – The Breakfast Alternative

Ingredients

  • 1/2 cup Amaranth
  • 1/4 cup silvered Almonds
  • 1 tbsp dried cranberries
  • 1 tbsp raisins
  • 2 Dried Figs
  • 2 Tbsp honey
  • 1 tsp Pomegranate Molasses
  • 2 pinches nutmeg
  • 1 pinch cinnamon
  • 1 tbsp butter

Method

Cook Amaranth as per instructions on packet. Melt butter in a pan on low heat, add almonds and brown slightly.  Add honey, pomegranate molasses, chopped figs, cranberries, raisins, nutmeg, cinnamon. Take off heat and add to  Amaranth – give it a good mix and serve with yoghurt.  Note: For those that would like this sweeter, please add some brown sugar to the heated butter.

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Amaranth & Chick Pea Salad

Ingredients

  • 1/2 cup Amaranth
  • 2 pieces roasted peppers
  • 6 Sun-dried Tomatoes
  • Handful Coriander or Parsley
  • 2 tbsp dried cranberries
  • 11/2 tsp ground cumin
  • 2 tsp sumac
  • 2 – 3 tbsp olive oil
  • 1 tsp pomegranate molasses
  • 1 can Chick peas
  • Juice of half lemon
  • 1 tsp salt

Method

Cook Amaranth as per instructions on packet. Julienne Roasted Peppers (i used peppers out of a jar from the supermarket), chop sun-dried tomatoes in bite size pieces. Rinse and drain chick peas. In a small jug, mix olive oil, pomegranate molasses, lemon juice, sumac, cumin and dried cranberries and let it sit for 10 mins.  Add chick peas, finely chopped coriander or parsley, and olive oil mix to the amaranth.  Mix well – serve with spinach leaves and a dollop of yoghurt. Sprinkle some sumac over the yoghurt to make it look pretty.

Tip: This would also be great with a dollop mint yoghurt.

 

The Classic Cupcake

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I baked these cupcakes yesterday for a farewell party for my daughters tutor group. Apparently one of the students described it as “seems like god came down and made these”.  Well it is a heavenly treat and a little goddess – me (that is what my name Devika means) baked them. It was a rather emotional experience baking these because I realised its the last time I will be baking for any school stuff.  Enjoy……

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Ingredients

  • 3 eggs
  • 225g caster sugar
  • 1/2 tsp vanilla paste or 1 tsp vanilla sugar
  • 100g unsalted butter
  • 100ml milk
  • 210g plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • zest and juice of 1 lemon

Method

Preheat oven 175 deg C.  Beat together eggs, vanilla paste until pale and fluffy.  Add melted butter and milk to the egg mixture.  Mixture together flour, baking powder and salt and fold gently into the mixture. Put paper cases into muffin tin and pour mixture in until two-thirds full.  Bake in the centre of the oven for 15 mins. Cool and ice.

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  • 60g unsalted softened
  • 300g icing sugar
  •  1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 100g cream cheese
  • a few drops food colouring

Mix butter , icing sugar, vanilla sugar, lemon juice, and cream cheese until creamy.  If you want different colours, divide the frosting into separate bowls before adding chosen colours.

Vegetarian Red Curry

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This is great dish to have with rice or on its own.  I make a big batch and freeze it in containers and keeps well. You can use potato, zucchini, beans or any other vegetables that you have in the fridge – there are no rules.DSCN6283
Serves 6 people.

Ingredients

  • 2 small-sized sweet potato
  • 1/2 small cauliflower
  • 1 small can champignons
  • 1 small can bamboo shoots
  • Handful snow peas
  • 1/2 red capsicum
  • 1 red onion
  • 2 – 3 tbsp red curry paste
  • 400g coconut milk
  • 1/2 cup lukewarm water
  • 1tsp oil
  • Handful of fresh coriander

Method

Peel and cut sweet potato into large chunks. Cut cauliflower into large florets. Quarter onion and capsicum and cut each quarter into half. Drain champignons and bamboo shoots.
Heat oil in a large pot, add red curry paste and fry for a couple of minutes. Add sweet potatoes and cauliflower and give it a gentle mix. Add coconut milk & water and bring to boil. Lower heat to medium and let curry cook for 5 – 7 minutes. Add onion, capsicum, champignons,snow peas and bamboo shoots. Cook for another 3 mins. Season to taste and garnish with chopped coriander. Serve with rice.
Tip: sometimes I chuck in a can of chick peas if I am short on veggies.

Yoghurt Chicken

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My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish.  I serve this with bhaturas and it has become a real favourite in my home.

Ingredients

  • 6 chicken thigh filletsDSCN6322
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp garam masala
  • 3 -4 tbsp natural yoghurt
  • 1/2 cup lukewarm water
  • 1/2 red onion
  • 1/2 tsp mustard seeds
  • 1 tsp salt
  • Handful of fresh coriander
  • 1 green chilli
  • 1tbsp ghee or oil

Method

Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
 

Bhaturas

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DSCN6332I first tried this in Kathmandu, and it was one of my most memorable meals.  I haven’t found one that tastes as divine, but this recipe really does rock.  I serve this with yoghurt chicken and a cauliflower dish (i will be posting those recipes in days to come).

Ingredients

  • 15g yeast
  • 1tsp sugar
  • 1/2 cup lukewarm water
  • 1 3/4 cups plain flour
  • 1/2 cup semolina
  • 1/2 tsp salt
  • 1 tbsp butter or ghee
  • 2 tbsp natural yoghurt
  • Oil for frying

Makes 10 bhaturas

Method

Mix yeast with sugar and water.
In a large bowl mix flour, semolina and salt. Rub in butter or ghee.
Add the yeast mixture and yoghurt and mix to a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with lightly oiled clean film. Leave in a warm place for 1 hour or until doubled in bulk.
Turn out onto a lightly floured surface. Knock back/punch down.
Divide into 10 pieces. Flatten each to a disc. Roll out into 5 inch rounds.
Heat oil to a depth of 1cm1/2 in a deep-frying pan. Slide one bhatura at a time into the oil and fry for 1 minute and flip and fry for 30 secs. Drain on kitchen paper. Best served warm.