Coconut & coriander chutney

We have both been very quiet for the last few weeks as we have  gotten quite engrossed in our daily routines.   Hopefully we will get back into the habit of sharing recipes on a more frequent basis.   Apologies for the multiple posts today as we clear some of our back log.   The first recipe we would like to share with you is a simple accompaniment for dosai or idli.

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What do I need to make it?

  • 1/2 cup of fresh coconut – grated or pieces
  • 1 Thai red chillies
  • 1 small red onion or 2 sambhar onions
  • Handful fresh coriander with stalk
  • Salt to taste

How much will I make?

Around 1 cup

How do I make it?

Place all the ingredients in a blender  with a little bit of water and grind to a coarse paste.  Transfer into a serving dish and enjoy 🙂

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Warm butter bean salad

We normally make our bean salads using tinned beans but have now taken a conscious decision to us dried beans moving forward.  Although they are more time consuming to prepare we feel happy knowing what we are cooking and think  it is probably a healthier option.

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What do I need to make it?

 

  • 1 cup dried butter beans soaked overnight and pressure cooked
  • 1 small onion chopped
  • 1 big green chilli sliced
  • 1 plum tomato de-seeded and chopped
  • 1 clove of garlic minced
  • Handful fresh parsley chopped
  • 1 tsp sumac
  • Knob of butter
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

 

How much will I make?

3-4 side portions

How do I make it?

Pressure cook the butter beans and drain any remaining liquid.   Heat a saucepan with butter and olive oil.   Saute the garlic over medium heat for a minute before adding the onions and green chilli.   Continue cooking over medium heat till the onions are translucent – add the cooked butter beans, sprinkle the sumac and salt and pepper and switch of the heat.   Dress with lemon juice – add chopped tomatoes and fresh parsley and give it a good mix.   Serve warm or at room temperature.

Moroccan baked eggs

We have been eager to try a baked egg dish for quite some time and the recent purchase of an oven proof frying pan provided the right impetus to experiment.   We have come across several recipes with different ethnic twists and interpretations and so here’s ours with Moroccan flavours.

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What do I need to make it?

  • 4 eggs
  • 1 tin of chopped tomatoes
  • 1 medium onion chopped
  • 1 green pepper cut in squares
  • 5-6 closed cup mushrooms sliced
  • 3 garlic cloves minced
  • 3 green chillies chopped
  • 1 tsp of Ras-Al-Hanout spice powder
  • 1/2 tsp cumin powder
  • 1 tsp harissa paste
  • 400 gm tinned brown chick peas drained and washed (smaller variety but could use regular chick peas)
  • Handful fresh coriander chopped for garnish
  • Knob of butter
  • 1 tbsp olive oil
  • Salt to taste

How much will I make?

Serves 2 main portions or 4 sides

How do I make it?

Heat oven proof pan and melt butter and olive oil before tossing in the garlic – stir for thirty seconds before adding onions, green pepper and chillies.   Cook on medium heat for ten minutes till the onions soften.   Add the cumin powder and Ras-Al-Hanout spice mix and stir for a minute.   Toss in the sliced mushrooms and cook for five minutes.   Add the chopped tomatoes, brown chick peas and harissa paste with a bit of water.   Continue cooking on low heat for 10 to 15 minutes till the raw smell of spices disappears.  Adjust the seasoning and garnish with fresh chopped coriander.   Take off the heat.   Make four cavities in the sauce and crack an egg into each (ensure you don’t break the yolk).   Place the pan in a pre-heated oven at 180 degrees for 15 to 20 minutes till the white is cooked through and the yellow is at your preferred consistency.  Enjoy.

Gratinated Mexican rice

One of my favorite dishes growing up which mom would pull together for dinner parties was her rendition of Spanish rice.   Back in those days exotic ingredients were hard to come by and she made do with what was available.   I’ve had her recipe with me for 15 odd years and have never attempted to make it once but Saturday night was an opportunity to try it out.  We had invited some friends over for dinner and decided to go with a Mexican theme.   I have taken mom’s recipe as a base and made a few tweaks before rechristening it gratinated Mexican rice!   The dish was a hit with our guests and hope you enjoy making it.

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What do I need to make it?

  • 2 1/2 cups cooked rice (long grain or even Basmati)
  • 1 large onion sliced
  • 1 green pepper sliced thinly
  • 1 stick of celery sliced
  • 1 carrot chopped into tiny pieces
  • 4-5 baby corn chopped into bite size pieces
  • Handful of green beans trimmed and chopped
  • 2 medium tomatoes roughly chopped
  • 3 cloves of garlic finely chopped
  • Handful of fresh coriander chopped
  • 1 tsp cumin powder
  • 1 1/2 tsp chipotle chili paste
  • 3 tbsp vegetable oil
  • Salt to taste

For the garnish

  • 1 tomato sliced
  • 1 red pepper sliced
  • 3-4 tbsp pickled jalapenos
  • 2 sprigs of green onion chopped
  • 50 gms of mature cheddar cheese

How much will I make?

Serves 6

How do I make it?

First par boil the carrot, beans and baby corn.  Then heat a wok/kadai, add oil first before sauteing the garlic for a minute.   Add the sliced onions, green pepper and celery and cook till the onions start turning golden brown.   Add the chipotle paste, sprinkle cumin powder and chopped tomatoes and continue cooking till fat begins to leave the mixture.   Stir in the par boiled vegetables, adjust the seasoning and cook for another 5 minutes.   Switch off the heat and garnish with fresh chopped coriander.  Once the cooked rice has cooled stir in the masala and prepare the dish to be grilled.

Assembling the dish 

Transfer the mixed rice into a large rectangular oven proof dish.   Sprinkle the cheddar cheese evenly over the top.   Arrange the red pepper, tomato and jalapenos on top of the cheese.  Sprinkle the chopped spring onion and grill under a pre heated oven at 220 degrees Centigrade till the cheese melts, bubbles and turns golden brown.   Serve with a fresh tomato salsa or mango salsa as we did (1 large ripe mango cubed, 1 red chilli de-seeded and finely chopped, juice of half a lime and salt/pepper to taste).

Spicy aubergine and potato curry

We’ve extolled the virtues of the aubergine and potato combination in an earlier blog and that dish inspired us to create another but with a thick sauce this time.   This dish works really well with a simple rice pilau and probably just as well with an Indian bread of choice.

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What do I need to make it?

  • 8 baby aubergines quartered (not a small aubergine but the bulb variety)
  • 6 small potatoes – peeled, quartered and par boiled and then fried till golden brown
  • I medium onion chopped
  • 2 small tomatoes chopped
  • 5 cloves of garlic
  • 1 1/2″ piece of ginger
  • 6 small green chillies
  • Handful of coriander and mint
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp caraway seeds
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 3/4 tsp coriander powder
  • 3-4 tbsp ghee
  • Coriander for garnish
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Coarsely grind the peppercorns and cumin seeds first and then mix with the caraway seeds.   Use a pestle and mortar to make a coarse paste of the garlic, ginger, green chilies, coriander and mint.   Heat a heavy bottom pan and add the ghee.  First add the coarse powder with caraway seeds and stir for 30 seconds before adding the paste.   Stir the paste for a few minutes before adding the chopped onions.   Cook over medium heat till the onions start to brown and then add chopped tomatoes.  Continue cooking till the fat leaves the masala before adding the aubergines and a cup of water.   Cover and cook on low heat till the aubergines are cooked through.   Add the fried potatoes, adjust the seasoning and garnish with fresh chopped coriander.  Enjoy.

 

Gluten free penne with lamb meatballs

We tried making meatballs for the first time without the obligatory bread crumbs since going on our gluten free journey.  It turned out pretty good as we substituted the breadcrumbs with chestnut flour to act as the binding agent.   The meatballs maintained shape through the cooking process and tasted great.

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What do I need to make it?

Meatballs

  • 200 gms lean minced lamb
  • 1 medium onion finely chopped
  • 3 cloves of garlic minced
  • 1 tsp crush red chilli flakes
  • 1 tsp dry oregano
  • 2 tsp chestnut flour
  • Handful of fresh parsley chopped
  • Salt and pepper to taste

Tomato sauce

  • 400 gm tinned plum tomatoes
  • 1 medium onion chopped
  • 4 small green chillies chopped
  • 2 bay leaves
  • 3 cloves of garlic finely chopped
  • 1/2 tsp sugar
  • 1/2 tsp dry oregano
  • 1 tsp fresh oregano
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 3 tbsp olive oil
  • Salt and pepper to taste

How much will I make?

Serves 2-3

How do I make it?

Place all the meatball ingredients in a bowl and knead together.   Roll the meat mixture into small balls (should get around 20) and refrigerate for an hour.   Heat a pan with some olive oil and brown the meatballs off before placing them in a 200 degree Centigrade pre-heated oven for 12-15 minutes or till the meat is done.

For the sauce, heat a pan, add the olive oil followed by the garlic and bay leaves.   Stir for 30 seconds before adding the onions and green chilli.   Sweat the onions for 5-8 minutes before adding the dry and fresh oregano.   Pour in the plum tomatoes (if whole crush or chop them first) with a cup of water and simmer over gentle heat for 20 minutes.   Add the sugar and adjust the seasoning.   Once the tomatoes have cooked through, add the meatballs and garnish the dish with fresh basil and parsley.   Pour over your favourite pasta and enjoy.

Garden fresh – cream of tomato soup with a simple pasta

We have been blessed with plenty of tomatoes this year and having used it in our daily cooking for the last three weeks last night was an opportunity to make some fresh tomato soup.  There is something to be said about picking vegetables fresh and cooking them as there is a distinct difference in flavour versus supermarket bought vegetables.   The soup was simple to make and tasted great with a simple pasta starter.

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Cream of tomato soup

What do I need to make it?

  • 15-20 cherry tomatoes boiled, pureed and strained
  • 1 medium onion chopped
  • 1 carrot chopped
  • 3 cloves of garlic minced
  • 1 vegetable stock cube
  • 100 ml single cream
  • 1/2 tsp paprika
  • 3 tbsp oilve oil
  • Small handful Thai basil chopped
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat the oil in a pan and saute the garlic for a few minutes before adding the onion and carrot.   Cook for 5 minutes till the onions appear translucent and then add the paprika and strained tomato.   Add a vegetable stock cube with 500 ml water and simmer over a low heat for another 20 minutes.   Blend the soup and return to heat.   Adjust the seasoning before adding the single cream and chopped Thai basil.  Enjoy.

Cherry tomato pasta

What do I need to make it?

  • 2 large handfuls of gluten free penne boiled
  • 10-12 cherry tomatoes cut in half
  • 6-8 queen size olives sliced
  • 2 cloves of garlic minced
  • Handful fresh oregano and basil chopped
  • 1/2 tsp chilli flakes
  • 2 tbsp oilve oil
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat oilve oil in a pan and then add the garlic.  Saute for a minute and make sure the garlic doesn’t burn before adding the chilli flakes.   Stir for 30 seconds and then add the tomatoes.   Cook for five minutes before adding the sliced olives and cooked penne.    Adjust the seasoning and add the fresh organo and basil.   Enjoy as a starter or make a larger portion for a main meal.