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Archive for the ‘Indian Vegetarian’ Category

Indian Style Mini Chicken Kebab Rolls

Indian Style Mini Chicken Kebab Rolls

These are so tasty and packed full of flavour. They are also very versatile and can be used as a starter, as a main, stuffed in pitta bread with salad or even in barbeques. Kids will love them too; just omit the chilli if they find it too spicy.

Makes Approx 10 Kebab Rolls

Ingredients

  1. ½ IB Mince Chicken
  2. Salt to taste
  3. ½ tsp Turmeric
  4. 1tsp Coriander and Cumin Powder
  5. 1tsp Coriander Powder
  6. 1tsp Garam Masala
  7. 1tsp Cinnamon Powder
  8. 2 Cloves of Garlic- Crushed
  9. ½ tbsp Grated Ginger
  10. 1-2 Green Chillies- Finely Chopped
  11. 1tsp Mango Chutney
  12. 1tsp Dried Mint
  13. A Good Handful Chopped Coriander

Method

Mix all the above ingredients in a bowl. Cover and refrigerate for a couple of hours to marinade all the flavours into the chicken.

Take a shallow oven dish and grease it with some oil. Take some oil into the palm of your hand so that the mixture doesn’t stick whilst rolling and start to make little sausage shape kebabs and lay them onto the tray. Cook in a preheated oven at 190-200c for approximately 20-30 minutes or until cooked. Serve hot with mint chutney in yogurt. Delicious!

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Indo Chinese Paneer Rice

Indo Chinese Paneer Rice

If you love a mix of flavours then this is a great rice dish. It has subtle flavours of Chinese and Indian flavours. You can eat it as a meal on its own or serve it as part of an Indian or Chinese dinner.

Serves 2

Ingredients

  1. 2tbsp Oil
  2. 1 Clove of Garlic- Finely Chopped
  3. 4 Large Handfuls Basmati Rice- Washed and Drained
  4. 1 Medium Carrot- Julienne slices
  5. 1 Medium Onion- Finely Sliced
  6. 4 oz Shredded White Cabbage
  7. 7 oz Paneer- Cut into small Cubes
  8. Salt to taste
  9. ½ tsp Garam Masala
  10. ½ tsp Turmeric
  11. 2tbsp Soy Sauce
  12. 1tbsp Chilli Sauce
  13. Large Handful Chopped Spinach (you can add more if you like)
  14. Water to cook the Rice

Method

Take a wide bottomed pan, preferably non stick and heat the oil and add the onions. Cook until translucent.  Add the Paneer cubes and fry until golden in colour then add the carrots and garlic. Sauté for a few minutes, then add all the other ingredients apart from the rice. Give a good stir and add the rice. This is the important part; add water approximately 1cm above the rice. If you add too much the rice will get overcooked and mushy and if you add too little the rice will remain uncooked. Another good way to make sure you have enough water is if you dip your index finger straight in, the water level should reach the first line on your finger. That gives me a perfect measurement of how much water is needed.

Cook on low heat with the lid closed until the water has rice has absorbed all the water and there is no more water left at the bottom. Please do not be tempted to stir at any stage during the cooking process of the rice. To check if there is water left, simply take a spoon and dip it through to the bottom and move a little to the side and you will see if there is any water left. Once the rice is cooked leave to stand for 10 minutes before separating with a fork. Serve hot!

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Quick Chilli Paneer Stir Fry

Quick Chilli Paneer Stir Fry

This is a lovely starter which tastes delicious. It is very quick to make and has similar flavours to chilli paneer but this dish is not as saucy as chilli paneer. It has a slight sweetness which goes very well with the garlic and chilli.

Serves 4

Ingredients

  1. 2 Blocks Paneer- Approx 10oz in a Block
  2. 2tbsp Oil
  3. 1 Red Pepper/Capsicum- Sliced quiet thick
  4. 1 Green Pepper/Capsicum- Sliced quite thick
  5. 8 Spring Onion-Chopped
  6. 3 Cloves Garlic- Crushed
  7. 3 Green Chillies- Sliced Long ways
  8. 2tbsp Soy Sauce
  9. 1tbsp Chilli Sauce
  10. 2tsp Honey

 Method

Cut the paneer into cubes. Take a wide non stick wok and the oil and paneer. On a high heat start to stir fry the paneer gently stirring. Add the soy sauce, chilli sauce and honey and stir fry for a few minutes. Take the paneer out onto a plate and add all the other ingredients into the wok. Again on high heat cook the vegetables until semi soft. Do not overcook or else the dish will not taste good. The peppers must have a bite to them. Add the paneer to the vegetables and gently mix. Turn the heat off. Serve hot. Yummy!

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Carrot and Sweet corn Rice

Carrot and Sweet corn Rice

This is lovely rice which is so simple to make and has a great taste.  If you are looking for something a little different to normal plain rice definitely give this a go. It looks good when you are entertaining and will give your guests a little change from the norm.

Serves 2-4

Ingredients

  1. 8oz Cooked Basmati Rice
  2. 2tbsp Oil
  3. 2tsp Cumin/Jeera
  4. 1 Onion- Finely Chopped
  5. 2 Carrots
  6. 1 Tin/165g Sweet corn- Washed and Drained
  7. ½ tsp Turmeric
  8. 1tsp Garam Masala
  9. 3, 1 Inch Sticks of Cinnamon
  10. 4-5 Cloves
  11. Salt to Taste

Method

Take the oil in a non stick wok and add the cumin. Once the cumin starts to sizzle, add the cinnamon, cloves and onions. Let the onions turn a golden colour.

Meanwhile, peel the carrots and cut long ways in two. Cut each one into fine slices. Add the carrots and sweet corn to the onions. Let this cook until the carrots are soft but do not overcook. Add the turmeric and garam masala. Cook for a few minutes. Add the rice and salt. Give this a gentle stir until all the spices have mixed well with the rice. Check for salt. Serve hot!

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Bombay Potatoes

Bombay Potatoes

These potatoes are just too good! The taste is extremely flavoursome and for those who love potatoes, then this dish is definitely for you to try!! I must admit, I am not a great fan of potato in a curry but I just love the flavours in this dish and also it is not very saucy, so you do not really need anything else with it. You can serve this as a starter or as a part of a mail meal. Kids will love them too.

Serves 4 (As a starter)

Ingredients

  1. 500g Miniature Potatoes
  2. 1 ½ tbsp Coriander and Cumin Powder/Thana Jeera
  3. ½ tsp Turmeric Powder
  4. 3tbsp Tomato Puree
  5. 4tbsp Oil
  6. 7 Curry Leaves
  7. 1tsp Pureed Garlic
  8. 1tsp Pureed Ginger
  9. 2 Green Chillies- Finely Chopped
  10. 1 ½ tsp Garam Masala
  11. 1 Small Onion- Pureed
  12. 1tsp Poppy Seeds/ Rye
  13. 1tsp Whole Cumin/Jeera
  14. ½ tsp Amchur Powder/ Mango Powder
  15. Salt to taste
  16. 1 Cup Water
  17. Chopped Coriander- For Garnishing

Method

Peel the potatoes and boil in salt water until tender. Drain and leave aside. In a wide pan, take the oil, add the poppy seeds and whole cumin and let it crackle. Add the onions, garlic and ginger and sauté until translucent. Add the chillies and tomato puree. Let this cook on low heat for a few minutes. Add all the rest of the dry spice powders and again cook for a few minutes. Add the potatoes and gently coat with the mixture. Add the salt and the water. Cook to allow all the flavours set in the potatoes. Let the water evaporate slightly until you have a thick reduced sauce. Taste for salt at this stage. Sprinkle with coriander and serve hot.

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Moong Dal Chillas (Indian Lentil Pancake)

Moong Dal Chillas (Indian Lentil Pancake)

These pancakes are a great alternative to Dosa. I have only used Split yellow Moong Dal. The garlic and ginger really bring out a great flavour. To make this dish more satisfying, I used finely chopped onions and tomatoes on top. For the kids I also added grated cheese, which actually tasted better! Serve hot with a Green Chutney! Delicious. 

Makes 8 Chillas

Ingredients for the Batter

  1. 8 Large Handfuls of Split Yellow Moong Dal
  2. 1 ½ Inch Stick Ginger
  3. 2 Cloves Garlic
  4. ¼ tsp Turmeric
  5. 1tbsp Chopped Coriander
  6. 1tbsp Chopped Fenugreek/Methi
  7. Salt to taste

Ingredients for the Topping

  1. 1 Large Onion- Finely Chopped
  2. 2 Spring Onions- Finely Chopped
  3. 2 Green Chillies- Finely Chopped
  4. Grated Cheese- as much as you like

Method

Wash the lentils in water until the water runs clear. Soak overnight in water. Next day, discard the water and grind the lentils with some water, garlic and ginger. Make sure you do not add too much water as you need the batter to be a thick yet pourable consistency.  Grind the mixture until smooth. Add salt, turmeric, coriander and fenugreek. Stir well and taste for salt.

Take a wide non stick shallow pan and make sure the pan is fairly hot before pouring your mixture. Sprinkle a little oil and rub the pan with grease proof paper so you get a nice film of oil. Take a ladle and pour the mixture onto the pan; with the back of the ladle start to circulate from the middle and spread the mixture until large enough: you must work quickly or else the mixture will not spread. Sprinkle some of the onions and tomatoes on top and give it a slight press with the spatula, then sprinkle some oil and tilt the pan so that the oil goes all the way around the chilla. Flip onto the other side once golden in colour. Continue to cook the other side but this time do not add anymore oil. Cook again until golden in colour. Finally flip again and sprinkle some cheese if you want to.  

Continue to do this with the rest of the chillas.

Serve hot with Green chutney.

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Chana Masala

Chana Masala

What a flavoursome dish! If you love spicy food, you must give it a go with this vegetarian dish. The chickpeas really take on all the flavours and tastes really delicious. You can serve this dish with chapatti, batura, paratha or just simple boiled rice!

Serves 2

Ingredients

  1. 1 ½ tbsp Oil
  2. 1 Onion- Finely Chopped
  3. 2 Cloves Garlic- Finely Chopped
  4. 2tsp Ginger Paste
  5. 1 Large Handful Fenugreek/Methi – Chopped
  6. ¼ of Red Pepper/Capsicum- Chopped Quite Large
  7. ¼ of Green Pepper/Capsicum- Chopped Quite Large
  8. 1 Can/400g Drained and Washed Chick Pea
  9. 1 Can/400g Tomato- Blended
  10. 1 Large tbsp Chana Masala (I have used shop bought in this recipe)
  11. ½ Cup Water
  12. 1tsp Turmeric
  13. 1tsp Chilli Powder
  14. 2 Green Chilli- Finely Chopped

Method

Take a wide bottomed pan and add the oil. Add the onions and cook until golden brown. Add the garlic, green chillies and ginger.  Give it a stir and cook for a couple of minutes. Add the chana masala powder and again stir for a few minutes; this will get rid of the strong flavour and also the powder texture. It is very important that you add it in add this stage. Add the fenugreek and again cook for a few minutes. Pour the blended tomatoes in along with the water and add the chickpeas. Give it a stir. Add the turmeric, red chilli powder and salt. Cook on a low heat for 25 minutes. Lastly, add the peppers and cook for another 3-5 minutes. Check for salt.

Serve hot!

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