Green lasagna podle Kamu

RECEPT pro 4-6 osob:

Na lasagne používám čerstvou pastu. Buď připravím doma pomocí strojku nebo koupím. V případě použití sušené pasty musíte do směsi přidat více tekutiny (smetanu nebo např. mandlové mléko), jinak budou vaše lasagne suché.
 
400g čerstvých lasagní
750g ricotty nebo tofu (🌱)
4 hrsti vlašských ořechů
1600g mražených špenátových listů (super je Bonduelle a Ardo v bio kvalitě)
- při použití čerstvých listů počítejte s enormní spotřebou, proto používám mražené
1 hlava česneku
2 cibule
1/4 lž. muškátového ořechu
300ml smetany nebo mandlového plnotučného mléka (🌱)
2 lžíce hladké mouky
šťáva ze 1/4 citrónu
mořská sůl, drcený pepř
2 lž. másla nebo oliváče (🌱)
*
V hrnci rozpálím trochu oleje či másla a opeču na něm nasekanou cibuli najemno dozlatova. Přidám mouku, zasmažim jíšku a podleju smetanou nebo mlékem. Provařim za stálého míchání zhruba 5 minut a přidám prolisovaný česnek, ricottu nebo tofu rozmixované v robotu na hladký krém, nasekané ořechy a rozmražený špenát bez vody.
Společně pod pokličkou přivedu k varu. Ochutím mušk. oříškem, citronem, solí a pepřem. Provařím, dokud směs není jednolitá, případně podleju dle potřeby vodou, aby vznikla hezká omáčka.
V pekáči pak vrstvím nejdřív omáčku, pak pastu, dokud mi vše vyzbyde. Navrch můžu nastrouhat oblíbený, klidně i veganský sýr, mozarellu nebo ještě víc ricotty.
Čerstvá bazalka, zakapání lasagní olivovým olejem na talíři a strouhaný parmezán z pokrmu udělají hvězdné jídlo!
*
TIP NA VEGANSKÝ PARMEZÁN:
1 šálek lehce opražených kešu ořechů rozmixujeme se 4 lžícemi lahůdkového droždí a lžičkou soli. Směs chutí i vzhledem připomíná super parmezán!

Chetna Butter Paneer Masala

- some sunflower oil
- 1 small red onion
- 3 garlic cloves - 1cm ginger
- 4 medium tomatoes
- 30g cashews
- 3tbsp butter
- 2 bay leaves
- 3-4 green cardamom pods
- 6 cloves
- 1 cinnamon stick
- 1tsp salt
- 1tsp chili powder
- 1tsp garam masala
- 1.5 tbsp kasuri methi (if you can find it)
- 1tsp sugar
- 3tbsp double cream

(soak 30g cashews 1 hr ahead of time!!!!)

 roughly chop red onion and add to pan w/oil, cook medium for 10-12 mins until barely golden add 3 garlic cloves and 1cm ginger (roughly chopped), cook for a couple minutes add 4 roughly chopped tomatoes and 30g 1hr long soaked cashew nuts cover, lower heat, cook for 10-12 minutes take off heat, let cool for 10 minutes and soak paneer in water blend into paste same empty pan: 1tbsp oil and 3tbsp butter, 2 bay leaves, 3-4 green cardamom pods, ~6 cloves, stick cinnamon let sizzle for a few seconds add puree and 200ml water, bring to boil add 2 tablespoons tomato paste lower heat, cover, cook 10-15 minutes add spices (1tsps salt, 1tsp teumeric, 1tsp chili powder, 1tsp garam masala, 1.5 tbsp kasuri methi) add paneer and 1tsp sugar, cover and cook for 2 minutes add 3 tbsp double cream and remove spices that ya can’t eat

Creamy courgette lasagne

Ingredients

Serves: 4 

• 9 dried lasagne sheets
• 1 tablespoon sunflower or olive oil + extra for drizzling
• 1 onion, finely chopped
• 700g courgettes (about 6), coarsley grated
• 2 cloves garlic, crushed
• 200g ricotta cheese
• 50g Cheddar cheese, grated
• 350g jar of tomato sauce for pasta

Method

1. Heat oven to 220 C / Gas 7.
2. Put pan of water on to boil, then cook lasagne sheets for about 5 minutes until softened but not cooked through. Rinse with cold water then to stop them sticking together drizzle with a little olive oil.
3. Meanwhile, heat the oil in a large frying pan and fry the onion. After 3 minutes, add the courgettes and garlic and continue to fry until the courgette has softened and turned green.
4. Stir in 2/3 of the ricotta and cheddar, then season to taste.
5. Heat the tomato pasta sauce until hot.
6. In a large baking dish, layer up the lasagne starting with half the courgette mix, then the pasta, then the tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the Cheddar.
7. Bake on the top shelf for about 10 minutes until the pasta is tender and the cheese is golden.

 

Courgette, walnut and yogurt mezze

 (serves 4 as a dip)

3 medium sized firm courgettes
60 g walnuts
½ cloves garlic
½ lemon
1 tbsp tahini
3 tbsp olive oil
1 tsp salt
10g flat leaf parsley
2 tbsp Greek yogurt
freshly ground black pepper

Grate the courgettes, add the salt and leave to drain in a colander for 15 or so minutes then give them a good squeeze to extract as much moisture as possible.
Heat a frying pan over a moderate heat and add 2 tbsp of the olive oil.
Fry the courgettes gently for 10 or so minutes or until all the liquid has evaporated and the courgettes have softened.
Add the courgettes to a mixing bowl and leave to cool.
Bash the walnuts roughly in a pestle and mortar.
When the courgettes are cool, add the juice of the lemon, finely chopped or mashed garlic,three-quarters of the walnuts, and the yogurt and tahini (if you want a completely smooth dip, put all the ingredients into a food processor and blend until smooth).
Serve on a plate and garnish with the chopped parsley, remaining walnuts and tablespoon of oil.

 

Shakshuka

pro 2 lidi


4 vejce
1 plechovka rajčat
1 červená/žlutá paprika
1 velká cibule
 4 velké stroučky česneku

1 lžička římský kmín (cumin)
1 lžička papriky + 1 lžička uzené papriky (případně chilli )
1 menší lžička ras el hanout/garam masala (volitelně)


1 lžička cukru
pepř
sůl


Osmahnout cibuli do měka na oleji (ne do hněda).Přidat česnek+koření, chvíli restovat.Přidat rajčata, papriku,cukr,sůl a hrnek vody.Dusit pod pokličkou asi 15-20 minut.Paprika musí být měkká a směs ne moc tekutá! Udělat 4 důlky a do nich rozklepnout vejce.Zakryté vařit na mírném ohni asi 7 minut.(Vejce by neměli být ani natvrdo ani na měkko,žloutek bz měl byt lehce tekutý).

Ozdobit nasekanou petrželkou či koriandrem (volitelné).Posypat feta/kozím sýrem (volitelné).Podávat s topinkou.

Dhal with crispy sweet potato and quick coconut chutney

Serves 4

Ingredients

For the sweet potatoes

1 big sweet potato, chopped into cubes
sea salt and pepper
1tsp cumin seeds
1/2 tsp fennel seeds
vegetable oil

For the dhal

2 garlic cloves, chopped
small piece of ginger, chopped
1 green chilli
1 red onion, chopped
1tsp cumin seeds
1 tsp coriander seeds
1 tsp ground tumeric
1tsp ground cinnamon
200g red lentils
400ml tin of coconut milk 400ml vegtable stock
2 large handfuls of spinach
a bunch of fresh coriander, chopped
juice of 1 lemon

For the coconut chutney (this is optional)

50g unsweetened desiccated coconut
1tsp mustard seeds (Anna says black but I used normal ones and they worked fine)
10 curry leaves
coconut oil
20g piece of ginger, grated
1 red chilli

Directions

1. Preheat the oven to 200°C (fan oven). Pour 150ml of hot water over the desiccated coconut and set aside to soak.

2. Put the sweet potato on a baking tray with the cumin seeds and fennel seeds, season with the salt and pepper and cover with a drizzle of olive oil. Roast in the oven for about 20 minutes until crispy brown.

3. In a large saucepan, fry the garlic, chilli and red onion in a little olive oil for about 10 minutes.

4. Grind the cumin and coriander in a pestle and mortar (I don't have one so bashed them a bit with the end of a rolling pin and it turned out fine!) and add to the pan along with the other spices and cook for a few minutes. Add the lentils, coconut milk and stock and bring to the boil and then simmer for 25 minutes.

5. Drain the coconut. Fry the curry leaves and mustard seeds until they start to pop then pour the mixture over the coconut, season with salt and pepper, stir in the ginger and chilli and mix.

6. Stir the spinach,  most of the coriander  and lemon into the dhal. Pile into bowls, top with the crispy sweet potato, coconut chutney and and enjoy!

Fiery Hot Lime Pickle

Ingredients

• 15 Limes (you can substitute lemons, unripe mangos, or even eggplant to make a different style of pickle)

• 2 Tsp Ground Turmeric

• 2 Tsp Ground Fenugreek Seed

• 5 Garlic Cloves (Peeled and pureed)

• 2 Inches of Fresh Ginger (Peeled and Pureed)

• 1 Cup Red Chili Powder (You can reduce this if you want your dish to be less fiery)

• ½ Cup Salt

• ¼ Cup Sugar (this is optional, but I like the balance

• 1 Tsp Asafoetida (you will see this in Indian shops labelled “hing”)

 

For The Oil Tempering

• 3 Tablespoons of Vegetable Oil

• 5 Dried Red Chilies (broken into pieces)

• 10 Curry Leaves

• 1 Tsp Nigella Seeds

• 1 Tsp Mustard Seeds

• 1 Tsp Fenugreek Seeds

   

Instructions

1. Wash the limes thoroughly to remove wax etc.

2. Take 10 of the limes, cut them into ⅛ pieces and place in a non-reactive bowl.

3. Juice the remaining 5 limes.

4. Add the turmeric, fenugreek, pureed ginger, pureed garlic, salt, sugar, asafetida, chili powder and lime juice to the limes in the bowl.

5. Combine well and cover the bowl with plastic wrap.

6. Leave for two hours. This is optional, but I find that the limes take in the tempered oil flavors more easily if you do this.

7. Heat the oil in a small frying pan

8. Add the mustard seed, the nigella seed, the fenugreek seed, the curry leaves and the dried red chilies to the oil.

9. When the seeds begin to pop, turn off the heat and allow the contents of the pan to cool.

10. When they have cooled, add the contents of the pan to the contents of the bowl and combine well.

11. Spoon the lime/spice mixture into sterilized jars with a tight fitting lid, leaving about ½ gap at the top.

12. Place the jars where they will get plenty of sunlight and invert them every day so that the contents of the jars begin to spread evenly and all the limes get covered in the spice mixture and liquid that is created.

13. This pickle will be ready to eat in about two weeks, but it is even better if you can bear to wait longer.

Green Bean Mallum

(nevyzkouseno)

250g runner beans, sliced,
1-2 shallots,
100g grated coconut,
 Green chilies - 2-3,
 a a handful of curry leaves,
 8 cloves garlic,
10g fresh root gingerm grated,
 1tsp turmeric powder,
1tsp chilli powder, 1tsp mustard seeds,
 2 pieces pandan leaves,
salt - To taste.



Blend the shallots, garlic, coconut, green chili, ginger and a bit of salt.
Heat a little oil (coconut for preferences) in a pan on high flame. Add to this the mustard seeds, half the curry leaves and sauté till they begin to pop. Adds the sliced beans, turmeric, chilli powder and salt. Saute for about 5 minutes. Lower the flame and simmer while covered with a lid. Uncover after 5 minutes and add the coconut mixture and mix well. Saute on high heat for 5 minutes. Cover and simmer on low heat for 5 minutes. Take off heat and serve while warm.

quick asian-style satay pickle

Ingredients:
 
1 x small cucumber, de-seeded and finely diced
8-10 x baby plum tomatoes, finely chopped
1 x small red onion, very finely chopped
100ml rice or white wine vinegar
2-3 tsp sugar
1 tsp soy sauce or fish sauce (nam pla)
a pinch of chilli flakes

directions:

1. Combine the rice vinegar, sugar, soy (or fish) sauce and chilli flakes in bowl; Make sure that the sugar has dissolved before adding the chopped vegetables.
2. Cover and marinate for at least 1 hour in order that the flavours combine, although the vegetables will stay crisp for at least 1 more day if stored in the fridge.

Gobi Aloo ki Tahiri

Ingredients

650gms white onions thinly sliced
5 tbsp vegetable oil
3 tbsp softened butter
250gms basmati rice
600mls water or vegetable stock

2 bay leaves
1 tsp cumin seeds
8 black peppercorn
5 cloves
1” cinnamon

5 garlic cloves roughly chopped
1 ½” ginger roughly chopped
2 green chillies

1 tbsp coriander seeds coarsely crushed
¼ tsp mild chilli powder
1 tsp turmeric powder
1 tsp garam masala powder

3 tbsp Greek yoghurt/ thick yoghurt whisked
350gms potatoes cut into quarters
350gms cauliflower cut to florets
Salt to taste
Fresh coriander for garnish

In a large frying pan heat the vegetable oil on a medium heat and add 400gms of the onions. Fry for 25-30 minutes stirring every few minutes. As they begin to turn golden brown drain the fried onions on kitchen paper and set aside.
Coarsely crush the whole spices in a pestle and mortar and set aside. Add the garlic, ginger and chilli in a blender and blitz to a fine smooth paste with a splash of water.
Heat butter in a large heavy bottom sauce pan on medium heat until the foam begins to subside. Add the crushed coarse spices and fry for 20 seconds. Add the remaining onions and stir well frying for 12-14 minutes. Now add the garlic, ginger and chilli paste and fry for a minute. Add the coarse crushed coriander seeds, mild chilli powder, turmeric powder and garam masala. Add a splash of water, scrape the bottom of the pan stir well and fry for 20 seconds. Add the potatoes and cook for 5 minutes.
Taking the pan off the heat add the yoghurt stir well and put it back on a low heat. Add half the amount of water or stock and simmer with the lid on for 4 minutes. Stir well, season to taste and add the cauliflower florets. Continue simmering with the lid on for 5 minutes.
Now add the rice, handful of fried onions and the remaining water. Put the heat up to medium and cook for 8 minutes without the lid. Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes. Turn the heat off and let the tahiri rest.
Leave the Tahiri to cool slightly for 20 minutes before you open the lid. Serve with the fried onions for garnish and some fresh coriander. Accompany the tahiri with pudina raita and some mooli or onion salad.

Gobi Manchurian

Main Ingredients
• 15 cauliflower florets of lemon size
• 3 tablespoons corn flour
• 5 tablespoons all purpose flour
• 1/4 cup water
• 1 teaspoon black pepper powder
• Salt to taste oil for deep frying

For Manchurian Sauce
• 1/2 cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon red chilli sauce (asian style)
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Method for Gobi Manchurian Recipe

For Manchurian
• Heat oil in a wok or a deep fryer.
• In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
• Add the cauliflower florets and mix until the florets get coated with the flour mixture. Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown. Remove from oil and drain in paper towels. Keep aside.
For Sauce
• Mix the corn flour with 1/4 cup of water.
• Add soya sauce, ketchup, chilli sauce and salt.
• Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. Turn off heat.
• Toss the Fried Cauliflower with the Manchurian Sauce and serve.
• Garnish with spring onion leaves and extra green chillies if you like it spicy.

Momofuku kvetak

Suroviny:

• květák (očištěný, rozebraný na malé růžičky)
• trocha oleje
• 60 ml rybí omáčky
• 30 ml vody
• 1 lžíce rýžového octa
• 30 g cukru
• šťáva z poloviny limetky
• 1 menší stroužek česneku (najemno)
• 1 malá čili paprička (thajská podlouhlá nadrobno, může být i sušená)
• máta

Množství je na velkou hlávku květáku (cca 4 porce). Pokud vám troška „vinaigrette“ zbude, neváhejte experimentovat. Teď v horkém létě je to naprostá pecka.
Postup:
Nejdřív si připravte nepravý „vinaigrette“ z rybí omáčky, protože chutná lépe, když ho necháte chvíli odležet. Hotový vydrží v ledničce i týden. Smíchejte rybí omáčku, cukr, vodu, ocet, šťávu z limetky, česnek a čili. Hotovo.
Teď květák. Připravte si malé čisté osušené růžičky. Na pánvi rozehřejte trochu oleje a tak, aby byly v jedné vrstvě, je zprudka opečte. Na povrchu dozlatova s tečkami dohněda (až černa – nebojte se toho!) – určitě něco přes pět minut. Květák vám zároveň trochu změkne – nebude už syrový, ale bude pořád pěkně křupat.
Nachystejte do misek. Zalijte troškou „vinaigrette“ a pořádně prohrábněte, aby se rovnoměrně rozprostřel. Jezte ještě teplé.

Achari Aloo

INGREDIENTS-

1/2 kg or 3 cups baby potatoes - boiled and peeled
5-6 cloves garlic - crushed
2 onions - sliced fine
3-4 green chillies - chopped fine
1 tsp. turmeric powder
3 tbsp. broken cashew nuts
1/2 cup yogurt
1 tsp. amchur (dry mango powder)
salt - to taste

Tempering-

4-5 tbsp. oil
2 tsp. fennel seed
1 tbsp. mustard seeds
1/4 tsp fenugreek seeds
1/2 tbsp. kalonji (onion seeds)
1 tbsp. cumin seeds

METHOD-

- Mix together cashew nuts and yogurt. Keep it aside.
- Heat oil and add the tempering ingredients. Stir well.
- Add garlic, onions and chillies. Roast until brown.
- Add turmeric powder and baby potatoes. Cook for five minutes.
- Add cashew - yogurt mixture. Stir well.
- Add dry mango powder and salt.

Achari Chana Pulao

Achari Chana Pulao/ Achari Chole Pulao or Pickle spiced chickpea rice is a brilliant twist in bringing out the pickle flavour in the rice and channa (chickpea) cooked together spiced with achar (pickle). Chana or the Chickpeas or Kabuli Chana when cooked, taste extremely good, is nutritious and a healthy option. This rice based preparation is tangy, highly aromatic and pickle flavoured pulao that most of us can't resist without.

Ingredients:

Chickpeas, soaked overnight and boiled - 1 cup
Oil - 2 tbsp
Rice - 2 cups
Onion, finely sliced - 1 big
Green chilies (slit) - 4-5 nos
Bay leaves - 2-3 nos
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp
Kalonji seeds (onion seeds) - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Garam masala, freshly ground - 2 tbsp
Hing - a pinch
Ginger garlic paste - 1 tbsp
Haldi powder - ¼ tsp
Mustard powder - 1 tsp
Chili powder - 2 tsp
Mango pickle - 2 tbsp
Salt - to taste
Mint leaves - few
Coriander leaves, finely chopped - few

Method:

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala.

In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.

VIDEO

Aloo Gobi

Serves: 4

Shelf Life: Best served fresh but can be refrigerated for up to 3 days and frozen for up to 1 month

Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

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Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Method:

1. Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
3. Next add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and give them a good stir for 3-4 minutes.
5. Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
6. Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
7. Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi/Alu Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

COPIED FROM MOONSPICE FOR PERSONAL USE ONLY!!!

Guasacaca

Ingredients:

1 medium onion, roughly chopped
2 green sweet peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
some jalapenos (optional)
Half a bunch of fresh parsley leaves
Half a bunch fresh cilantro leaves
A third cup red wine vinegar
1 tablespoon salt, or to taste
Pinch of black pepper
1 cup olive oil

Preparation:

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.


http://venezuelanfoodanddrinks.blogspot.co.uk/2010/04/guasacaca-venezuelas-tastiest-sauce.html

Prashad Vegetable biryani

The fried vegetables, rice and dhal for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures. Whole masoor dhal, used in this dish, has a speckled greenish-brown skin and a reddish-orange centre. The whole lentils have a chewier texture and a stronger flavour than when in red split lentil form, and also take longer to cook, so I precook them separately from the rice.

Serves 6–8

½ teaspoon garam masala
¾ teaspoon salt
10 dried Indian bay leaves
70g unsalted butter

For the dhal:
 
200g whole masoor dhal (whole red lentils)
1 teaspoon sunflower oil
For the fried vegetables:
sunflower oil, for frying
2 medium red-skinned (or other waxy) potatoes, cut into 2cm cubes
2 medium carrots, cut into 2cm cubes
1 small red pepper, deseeded and cut into 3cm cubes
1 small green pepper, deseeded and cut into 3cm cubes
1 small yellow pepper, deseeded and cut into 3cm cubes
2 medium onions, cut into 1cm strips

For the masala:
 
4–6 fresh green chillies, seeds left in
2–4 cloves of garlic
5cm root ginger, peeled and roughly
chopped
pinch of salt

For the rice:
 
200g basmati rice
100ml sunflower oil
¾ teaspoon salt

Rinse the masoor dhal at least 3 times in warm water, then drain and place in a large pan with 650ml of boiling water. Bring to the boil, then simmer over a medium heat for a couple of minutes until it starts to foam. Skim the froth from the surface, add the teaspoon of oil and simmer three-quarters covered for 18–20 minutes, stirring occasionally, until the dhal is soft and cooked through. Remove from the heat, drain and set aside.
Heat the frying oil – about 20cm deep – in a large pan. Test the temperature by dropping a potato cube into the oil – when it is hot enough, the potato will immediately start to sizzle and bubble. Reduce to the heat to medium.
Carefully lower the potatoes into the oil and use a wooden spoon to move them around so that they cook evenly all over. Fry for 4–5 minutes, or until golden brown and just becoming crisp. Remove from the oil with a slotted spoon and leave to rest on kitchen paper while you fry the other vegetables.
Fry the carrots for 2 minutes, moving them around so that they cook evenly, then remove and leave to rest on kitchen paper. Next fry the pepper pieces for 2–3 minutes, then remove and leave to rest with the potatoes and carrots. Finally, fry the onions for 7–8 minutes and add to the other fried vegetables.
Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste.
Rinse the rice twice in warm water, then drain. Heat the 100ml of oil for the rice in a large pan over a high heat for 30 seconds. Add the rice, salt and masala paste and stir gently. Fry together for a minute, then pour in 650ml of boiling water.
Boil the rice uncovered over a high heat for 10–11 minutes, until almost all the water has evaporated and it starts to look dry. Put a large square of foil on top,
tucking it round the sides, then put a lid on the pan, reduce the heat to the lowest setting and leave to cook for 5 minutes. Remove from the heat and set aside.
Tip the dhal into a large bowl. Add the garam masala, salt and bay leaves and mix gently. Add the rice and butter and gently mix again to combine.
Spoon about a third of the rice / dhal mixture back into the rice cooking pan to form a layer roughly 2cm thick, followed by half the fried vegetables. Add another layer of rice / dhal mixture (about half of what's left), followed by the rest of the fried vegetables. Use the remaining rice / dhal to create a final layer.
Put a large square of foil on top, tucking it round the sides, then put a lid on the pan and place it over a high heat for 30 seconds. Reduce the heat to the lowest setting and leave to cook for 18–20 minutes or so, then remove from the heat and set aside to rest, covered, for at least 10 minutes.
Serve piping hot, spooning up from the bottom of the pan to make sure each serving contains all the different layers (removing the bay leaves as you come across them).

Paneer Butter Masala

Paneer or tofu - 1 block (230grams)

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Red chilli powder - 1 tsp

Tomato paste- 1 tbsp (or 1 tomato, pureed)

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

Add 2 tbsp oil to a hot pan
Add in cubed paneer pieces and lightly fry it until golden brown on all sides.Drain and set aside on a plate lined with a paper napkin.
Add 1tbsp oil to the same pan and thrown 1 medium-sized chopped onion and fry until golden brown.
To this, add 1 tbsp freshly minced ginger-garlic paste and fry for a minute.
To this, add 1 tbsp corriander powder, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined. 
Add 1 tbsp tomato paste and  1 tbsp ketchup (not heaped)
 (if you don't have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage)
Add generous pinch of kasuri methi (dried fenugreek)
To this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.
Once the tomato sauce mixture has cooked covered for 5 mins, add the fried paneer.
Top this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.
Done!


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Tomato Rice

This recipe serves 6

• 1 cup  basmati rice
• 2 tablespoons Ghee or butter
• 3 whole cloves
• 6 green cardamom pods + 1 black cardamom (optional)
• 2 cinnamon sticks (each 3  inches (7cm) long)
• 2 blades mace
• 1 small red onion, cut in half lengthwise and thinly sliced
• 1 teaspoon shredded fresh ginger
• 4 medium-size cloves garlic, thinly sliced
• 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)
• 1 can (400grams) diced tomatoes
• 1 teaspoon coarse kosher or sea salt
• 1/4 teaspoon ground turmeric
• 1/4 cup finely chopped cilantro leaves and tender stems

1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain.
2. Heat the ghee in a medium-size saucepan over medium-high heat. Sprinkle in the cloves, cardamom pods, cinnamon sticks, and mace. Cook until they sizzle, crackle, and smell aromatic, 15 to 30 seconds. Then add the onion and stir-fry until it is light brown around the edges, 5 to 7 minutes.
3. Mix in the ginger, garlic, and chiles. Cook, stirring, for about 1 minute. (You don't want the garlic to brown because its nutlike crunch is important to the rice's texture.) Stir in the tomatoes, with their juices, and the sea salt and turmeric. Simmer, uncovered, stirring occasionally, until the tomatoes soften, 5 to 7 minutes.
4. Add the drained rice and toss gently to coat the grains with the tomato sauce. Pour in 1 1/2 cups water, and stir once to incorporate the ingredients. Bring to a boil, still over medium-high heat. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then (and not until then) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes (10 minutes for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.
5. Remove the lid, fluff the rice with a fork, sprinkle with cilantro, and serve. (Remove the cloves, cardamom pods, and cinnamon sticks before you serve it, or just remind folks to eat around them.)

Pumpkin curry recipe (wattakka kalu pol)

Serves 8 - 10

Ingredients

1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
1 can coconut milk (+a bit of hot water just to cover the pumpkin) DONT USE COCONUT CREAM!
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil

Thickening

2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted

 

Preparation

Wash and cut pumpkin into cubes, leaving skin on.

Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.

Add mustard seeds.

In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.

Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.

Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.

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