Mung beans, Plain rice and Triangle parathas

Today has been a busy day with lots of housework plus cooking the Indian snacks - chora fari and farsi puri.  So dinner today was whole mung bean curry, rice and triangle parathas with garlic.  (I realise that I have never posted a recipe for plain rice!).

This is one meal the whole family enjoys and I don't have to worry about making something different for a fussy member of the family. We had it with lots of yoghurt and for afters - we had good old fashioned vanilla ice cream.  Now time to relax and catch up with friends.

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POTATO CURRY FIT FOR A PRINCE (OR PRINCESS!)

In my family - one of my young sons (my prince!) is a very fussy eater!! (Hope he doesn't read my blog!!). He is not keen on a lot of the vegetables so I have to try and disguise them by either using them in soups, lasagnia or even toasted sandwiches. One vegetable he loves is potato. I am forever trying to make a variation of potato curries for him so that he doesn't feel he is getting the same old curry!! Potatoes on their own, potatoes cut in cubes, potatoes cut in slices, stuffed potatoes, potatoes with peas etc... and running out of idea!

I invented this recipe for him one Sunday and he loved it!! He even gave me a compliment in his own way by asking: " Why don't you make such a curry when we have guests? " I hope that you will also enjoy this simple but tasty curry.


Ingredients

6-8 medium potatoes
Half a can of tomatoes or 3-4 fresh tomatoes
2-3 tablespoons yogurt
1 tablespoon oil
Half a teaspoon cumin
1 teaspoon salt
1 teaspoon chilly powder
1 teaspoon turmeric
Half a teaspoon dhana jiru ( mixture of coriander and cumin powder)
Small bunch of coriander
2-3 cloves Grated garlic (optional)


Method

1. Prick the potatoes and boil them in their jackets

2. Remove the skin.

3. Put them under the grill for a couple of minutes, turning them until they get a slight burn marks.

4. In the meantime, heat the oil in a saucepan and add the cumin to it.

5. Add the tomatoes to it and cook until they look almost like a soup.

6. Add the spices to it – salt, chilly powder, turmeric, the dhana jiru garlic and the coriander.

7. Add the whole potatoes to the mixture.

8. Add the yogurt to the curry and stir well.

9. Garnish with fresh coriander and serve with rice and chappatis.

10. It’s important that you prick the potatoes quite well all over the potato before boiling them. This way, they will soak up all the juices and spices of the curry. Grilling them ensures that the potatoes remain whole in the curry.

11. You can make this curry as spicy as you can handle it. You can also make it sweet and sour by adding lemon and jaggery or sugar to it. You can also add some boiling water to the curry if you would like to have more gravy in your curry.

Cooking is all about enjoying it and making it to the taste you and your family like.

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New Potato Curry

I love the taste of new potatoes whether they are just boiled, fried or in a curry.  I made this curry when I had some visitors over Easter.  It turned out to be  favourite with the children.

Ingredients:

12 to 15 small new potatoes

half a can of tomatoes

2 tablespoons cooking oil
1 teaspoon cumin seeds

1.5 teaspoons salt

1 teaspoon turmeric

1 teaspoon chilly powder

2-3 fresh green chillies (optional)

half a Teaspoon mixture of ground  cloves and cinnamon powder

a small bunch of coriander

2 tablespoons of lemon juice

1 tablespoon honey

Method

1.  Wash  the new potatoes and steam them with the peel on.  I used a pressure cooker to steam mine.
2.   Use a fork to prick the potatoes and check that they are cooked.  Allow the potatoes to cool slightly by pouring cold water over the potatoes.   Now gently peel the potatoes. Cooking potatoes this way keep them whole.
3.   Heat the oil in a saucepan and add the cumin seeds to the oil. 
4.  Once the cumin seeds are dark, add the peeled potatoes.  Allow the potatoes to be coated in the oil.
5.  Add the salt, turmeric and chilly powder to the potatoes.  Also add the green chillies if you like them.
6.  Add the honey and allow the potatoes to cook on medium heat .  I like my potatoes to get a nice coating of all the spices.   Now add the half teaspoon of ground cinnamon and cloves powder.
7.  Now blend the can of tomatoes and lemon and pour it over the potatoes. Stir well but gently to avoid breaking the potatoes.
8.  Allow this to cook for 5 minutes.
9.  Sprinkle coriander and serve the curry with some Indian bread.

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Mung Bean Curry

Mung beans are  full of protein.  They can be cooked in several ways.   They can be soaked and sprouted to be used in a curry or a salad. You can split them to use in a curry or khichedi or even kachoris. The mung bean curry  I made is simple and nice to be served with rice, chappatis or porathas.

Ingredients (for 3-4 servings):

Half a cup of whole mug beans
2 tablespoons oil
1 teaspoon mustard seeds
2 small pieces of cinnamon sticks
2 or 3 cloves
1 or 2 small dry red chillies (optional)
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilly powder
2 green chillies sliced through the middle ( if you like hot food!)
1 teaspoon crushed ginger
3-4 cloves of garlic chopped into small chunks or crushed if you don't like chunks of garlic
1 tablespoon sugar or jaggery
1 tablespoon lemon juice ( can use more if you like sweet and sour taste)
tomatoes - preferably half a can of crushed tomatoes. Fresh tomatoes can be used but would need to be softened a bit before adding.
1 tablespoon tomato puri
a few curry leaves and a small bunch of coriandar

Method

1. Wash and mug and if possible allow them to soak for a couple of hours.

2.  Add a litre of water to the mug and boil them until they soften and split - I used a pressure cooker and cooked them for 40 minutes on a medium heat. Some people like their mug runny and can add more water.  I prefer mine to be thick so don't add too much water to them whilst cooking them.  Also, it's always easier to add water to the mug as it is cooking so start off with just a litre of water.

Whilst the mug is cooking, prepare the spices etc:

3.   Blend the tomatoes in a bowl.

4.   Add the tomato puri, salt, turmeric, chilly powder, sugar, lemon juice, the green chillies, crushed ginger, crushed garlic and curry leaves to the tomatoes and mix well.

5.   Once the mung beans have cooked - prepare the seasoning.

6.   Pour the oil in a saucepan and let it warm.

7.  Add in the cinnamon, cloves, the dry red chillies and mustard seeds to the oil.

8.  The mustard seeds and cloves will pop so keep the saucepan covered.

9.  Add the tomato mixture with all the spices to the oil and stir well.  Cook for 3-4 minutes.

10. Now add the cooked mung beans to the tomato mixture and allow it to cook for 10 minutes.  At this stage, you can either cook it further to reduce the water - or add water to the mung - depending on how you like your mung.

11.  Sprinkle coriandar and serve the mung beans hot with rice or chappatis or porathas.

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MIXED VEGETABLE MEDLEY

How often are we entertaining and not known what to make?  Or we know what we would like to make but don't have the ingredients?   I tend to get round this problem by keeping  several packets of different seasonal vegetables chopped and ready in my freezer as combining them with potatoes, onions, tomatoes and spices can create a wonderful curry to serve with rice, pasta, noodles or any of the Indian breads.   Often, I invite friends to pop in for a quick lunch during their break and I find that making a quick mixed vegetable curry and basmati rice with some naan bread and papad makes them feel that they have had a feast.  I don't mind using some of these "cheat" ideas as it saves me the stress of impressing my friends.

Ingredients (serves 6):

Any mixed vegetables - I used  small cauliflower florets a handful, handful of peas, handful of sweet corn sweetcorn, 1 carrot and 1 medium potato and managed to fill a huge cereal bowl full of vegetables.
half a can of crushed tomatoes
1 small onion
2 cloves of garlic
a small piece of ginger
2 green chillies
1 teaspoon of mustard seeds
1 teaspoon of salt
1 teaspoon of turmeric
1 tablespoon of lemon juice
1 tablespoon of tomato puri
1 tablespoon of maple syrup
some coriander


Method:

1. Wash the vegetables and sieve them in a colander
2. Heat the oil and add in the mustard seeds and let them pop.
3. Add all the vegetables to the oil
4. Add the salt and tumeric to the vegetables and allow to cook for 10 minutes with the lid on.
5. In the meantime, put the following ingredients in a food blender: onion, garlic, ginger, green chillies tomato puri, lemon juice and maple syrup.
6. Pour this blended mixture over the vegetables and cook for a further 10 minutes.
7. If you like gravy type curry, you can add a glass of boiling water to the curry. It's nice to have some gravy in the curry if you are serving rice.
8. Check that the vegetables are cooked - Have a quick taste (After seeing all these food shows like master chef - I realise that there nothing wrong with tasting your food! Although it's something I never do - it's a tradition in my family not to taste food until you have served some to God!   Don't ask any more! It's a long story) and adjust the spices if necessary. remove into a serving dish and decorate it with coriander.
9. Serve with rice and naan bread.
10. Enjoy with friends and family.

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Quick and Easy Bateta Makai Pawa

Bateta Pawa is another dish often served in India as a breakfast dish in gujarati homes. I usually make them as a quick snack. This one was made with potatoes, flaked rice and sweet corn - hence I called it bateta makai pawa.  I have never seen them on a restaurant menu but I wouldn't be surprised if they served this dish.

Ingredients (serves 2):

2 medium potatoes washed and chopped in very small cubes
1 medium red onion chopped in small cubes
half a cup of sweet corn ( I used frozen sweet corn)
1 cups of pawa ( flaked rice)
2 small green chillies (chopped finely) (reduce to half or one if you are not keen on hot food.
some cashew nuts and peanuts
1 teaspoon salt
half  teasppon  turmeric
1 tablespoon sugar
1 tablespoon lemon juice
some coriander and  chilly powder for garnishing
2 tablespoons cooking oil
1 teaspoon mustard seeds
a few curry leaves ( limdo) Optional

Method:

1.  Heat the oil in a saucepan and add mustard seeds to it.  Add the curry leaves if you have some.
2.  Once the popping stops, add the onions and stir them in the oil.
3.  Add the diced potatoes, sweet corn, chopped green chillies, salt, turmeric and sugar.
4.  Add the peanuts and cashews.
5.  Mix well, spinkle a couple of teaspoons of water and allow this to cook on a low heat for 5 to 7 minutes or until the potatoes feel fairly soft but not overcooked..
6.  In the meantime, wash the flaked rice in cold water and drain them in a sieve.
7.  Once the potatoes feel soft, add the flaked rice to the mixture.  Add the lemon juice, stir well and allow to cook gently for 5 to7 minutes.  Taste and add more salt or lemon if desired.
8. Remove  into a serving dish. Sprinkle some chilly powder and coriander to the bateta pawa and serve hot with yoghurt.

The following slides may help you with the recipe.

Stuffed Green Bullet Chillies (Bharela marcha )

STUFFED GREEN BULLET CHILLIES

As you read this recipe, you are probably thinking that this is not for you or you are thinking - hey I can handle this!!! Let me tell you that anyone can enjoy this dish if they follow my recipe. Are you up for the challenge?

Fact: It is said that chillis can help fight off winter colds and eating them certainly releases endorphins that helps lift the spirits. Chillies are packed with vitamins, containing more Vitamin C than oranges, more Vitamin A than carrots and such high levels of Vitamin D that some athletes eat them prior to exercising to reduce the risk of injury.

The active ingredient in chillies, capsacin has been known to reduce the amount of insulin the body needs to lower blood sugar levels after a meal by up to about 60% which could be of benefit to diabetics and the overweight.

Chillies are natural anti-oxidents and can help to prevent cancer. It has long been noted that cultures that regularly consume chillies have lower than average rates of cancer. Recent tests on rats with prostrate cancer showed that large doses of capsacin caused the death of 80% of cancer cells making it a possible part of a future cure.

Ingredients (serves 2):

1 dozen green bullet chillies (You can use any chillies - I used jalapenos.   Red or Yellow thai sweet chillies can be milder. Tip: The larger the chilly - the milder it is.)
2 tablespoons cumin powder
2 tablespoons coriander powder
2 (or 3 if required!)tablespoons brown sugar or jaggery (see http://en.wikipedia.org/wiki/Jaggery)
2 tablespoons chickpea flour
half a teaspoon salt
2 tablespoons cooking oil to add to the spices
2 tablespoons cooking oil for the curry
1 teaspoon dry mustard seeds
6 tablespoons of crushed tomato (tinned)


Method:

1. Cut and wash the green chillies. Cut the stalks and remove all the seeds from the chilly. Soak the chiilies in plenty of cold water never in warm or hot water or it will set you off coughing and sneezing - similar to when you sniff pepper!! You could wear gloves if doing this for the first time.
Tip: Removing the seeds is the only way to reduce a chilli's heat.

2. Remove the chillies from the cold water and dry the chillies on a kitchen paper.

3. Mix all the spices, the chickpea flour and oil in a saucepan.

4. Gently warm the spices for 3 to 4 minutes until you get a lovely nutty fragrance. The jaggery or sugar will start to melt. Allow the mixture to cool.

5. Gently fill each chilly with this mixture.

6. Heat 2 tablespoons of oil and add in a teaspoon of dry mustard seeds.

7. Once the mustard seeds start to pop, add in the chillies one by one.

8. Gently stir them so that they are covered in the oil.

9. Cook on medium heat for 3 minutes.

10. Add the blended tomatoes on top of the chillies and allow the curry to cook on a low heat for 10 minutes. If the heat is high, the chillies will start to burn and the masala will stick to the bottom of the saucepan. The tomatoes will give it moisture to cook gently.

11. Prick a chilly to see that it has softened. Gently stir and its ready to serve the chillies. 

12. This curry is usually served as an accompanyment to other curries, rice and chappatis.

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Mung Dall with lemon and maple syrup

Mung beans when split become Mung Dall.  You can get mung dall with the green husk or the polished one with the husk removed.  All of the versions are full of proteins.   However, all three are used in different recipes.

Today's recipe is using the polished husked Mung dall.

Ingredients:

One and a half cups Mung dall

half can crushed tomatoes

1 teaspoon salt

1 teaspoon tumeric

3 green chillies - chopped (use less if you are not keen on hot food or just slice the chillies so  some of its flavour goes in the dall)

1 tablespoon maple syrup (sugar is fine too)

1 tablespoon lemon juice.

1 teaspoon garlic paste

1 teaspoon ginger paste

small bunch of coriander

2 tablespoons sunflower oil

1 teaspoon dried mustard seeds

1 or 2 pieces of cloves and cinnamon (optional)

pinch of  asafoetida (optional)


Cooking time: 20 -30 minutes depending on how long the dall was soaked for.

Method:

1. Soak  the mung beans for at least 2 hours but if possible longer.

2.  Heat the sunflower oil.

3.  Add the mustard seeds, cinnamon, cloves and asafoetida

4.  Once the mustard seeds and cloves stop popping, add the mung dall to the oil.

5.  Stir the mung dall so that all the beans are covered with the oil.

6.  Add the salt, tumeric, ginger, garlic and green chillies and stir.  Add in the maple syrup.( you can substitute this by using honey or sugar).

7.  Add two and half cups of water to the dall.

8.  Let the dall cook gently until it gets soft.  (should take 10-15 minutes).

9.  Once the dall softens, add the tomatoes and lemon juice and let it cook for 5 minutes.

Although we call this a dall, do not stir the dall too much as the dall then becomes like a soup. In fact, the Gujarati's do not add a lot of water and make their dall fairly dry.  They serve it with Khadhi - which is a heavenly tasting soup made from Yogurt.

Note:   If you add lemon juice or tomatoes too early to the dall, the acid in the tomatoes and lemon stops the dall from softening. 

10. Transfer the dall to the serving dish and sprinkle some coriander before serving with rice and chappatis.

STUFFED VEGETABLE CURRY (ringna bateta nu bharelu shak)

The recipe below is a modified recipe of an Indian dish called Undhiyu - often served at posh weddings. You will not find this stuffed vegetable curry in any Indian restaurants. This is a vegetable dish using vegetables such as potatoes, small aubergines, peas, green chillies, onions, baby carrots etc... which are readily available in the UK.

The recipe is not as complicated as it looks. The preparation time for this recipe is more important than the cooking part.

Ingredients:

For the stuffing:

2 tablespoons Chickpea flour
2 tablespoons cumin powder
2 tablespoons coriander powder
some Indian grocery stores may sell a bag of cumin and coriander powder which is fine.
Salt to taste
Chilly powder to taste
2 gloves of crushed garlic
teaspoon of crushed ginger (optional)
1 tablespoon brown sugar
Sunflower oil about 4 or 5 tablespoons

Optional ingredients can be added to add extra flavour:

1 tablespoon sesame seeds
2 tablespoons ground peanuts -preferably roasted and ground

For the seasoning:

a teaspoon of dried mustard seeds


For the actual curry (all amounts are approximate and you can experiment with any vegetables you have in the fridge or freezer):

5 or 6 small potatoes (baby potatoes are preferable but any small ones are good.)
2 onions
4 or 5 chillies
mixed frozen vegetables - can also use any fresh vegetables you have in the fridge.
2 fresh tomatoes
half a can crushed tomatoes
2 tablespoons of lemon
Fresh coriander or desiccated coconut to decorate the curry

Method:

For the stuffing:

1. Mix the Chickpea flour, cumin and coriander powder, salt , chilly powder, crushed garlic and brown sugar in a saucepan. Add a couple of tablespoons of oil and stir the mixture. This mixture needs to be warmed gently until you get an aroma of the spices. For those of you who are unsure, I would suggest that you cover the mixture and microwave it for a minute, stir it and microwave it again for another minute. Stir and allow to cool. 

2. In the meantime, prepare the vegetables.
The potatoes, onions, tomatoes and chillies need to be prepared and left whole with just diagonal cuts. The cuts should be long enough to enable you to stuff the spices as shown in my pictures below. Once the vegetables are prepared, stuff the spices to the potatoes, onions, chillies.


3. Heat 2 to 3 tablespoons of oil in a saucepan. Add the mustard seeds to the oil. Once the seeds start popping, gently take the vegetables one by one and lower them into the saucepan. Use a spoon if you are worried about the hot oil. My suggestion would be to put in the potatoes first, then onions, tomatoes, aubergines and lastly the stuffed chillies. Now add any other mixed vegetables you may have and sprinkle on any left over spices left over after after stuffing the vegetables. The picture below may explain this better.



4.  Allow the curry to cook on a gentle heat. I tend to add a few frozen mixed vegetables to the curry as they help to add moisture to the curry and also help the vegetables to cook well. If you prefer your curry to have some gravy, you can add a glass of water to it.

5.  The trick is to cook this curry without stirring it.   I tend to use a lot of "Vision" and "Corningware" saucepans for my cooking as you can use them on gas, electric cookers but also transfer them to the microwave if needed.    For those of you who are inexperienced,  you could  transfer the curry to a microwave and cook it for 10 minutes and then check if the vegetables are cooked by pricking them with a knife. If not, give it 10 more minutes. Do not over cook the vegetables, as you need to add the crushed tomatoes and lemonjuice to the curry and allow it to cook for 5 more minutes. The following mixture will give you an idea of how the gravy should look.





Voila the curry is ready to serve with Naan bread, rice, chappatis etc...

The amount of spices, sugar and lemon can be decided once you taste the curry. I prefer my curry to be hot and spicy with a hint of lemon - but some of you may prefer it mild and sweet so please take my ingredients as an estimate.

Hope that you enjoy making this curry.

Aubergine Caviar or Baigan Bharta or ORO

Today's recipe is a very easy and versatile dish using Aubergines. Aubergines come in all shapes and colours ranging from light green to purple to almost black. You get small aubergines, long ones and the most popular are the big fat aubergines sold in all western supermarkets. In India, aubergines are eaten regularly and parents are always telling their children about the goodness of aubergines. Its dark colour does put off some people but the recipes I show will change your minds.

This recipe has been modified from one my parents used to cook years ago. My parents were farmers in India about 50 years ago. My mum used to make Bajra rotla recipe which look similar to chappatis but darker and thicker) and take them to the farm with either fresh garlic chutney (recipe to follow), raw onions and green chillies or yogurt. In the meantime, my dad would have plucked the aubergines from his farm and barbequed it over an open fire. When my mum got there, she would peel out the outside burnt aubergine skin and add the garlic chutney to it and serve it to my dad with the rotlas and yogurt.

So Bhaigan Bharta is really a poor man's dish but become very popular in all Indian restaurants. In a way perfect during the credit crunch!

Well here's my recipe:

Cooking  time 30 -40 minutes

Ingredients ( will serve 2 -3 ):

1 large Aubergine
a handful of frozen peas (optional)
1 medium Onion
2 small Green chillies (optional)
A small bunch of Coriander (optional)
salt and chilly powder to taste
half teaspoon tumeric
half a teaspoon cummin seeds
1 and half tablespoons sunflower seed oil (or any oil is fine)

Method:

1.     First oil the Aubergine, prick it and put in under the grill, turning it every 4 or 5 minutes or when the aubergine skin starts to wrinkle and burn.  You can also oil and prick the aubergine and cook it in the oven for 20 minutes.

2.     Remove the aubergine, slice it and let it cool for 10 minutes

3.     Remove the burnt skin and scoop out the inside in a clean bowl.

4.   Mash the aubergine with a fork. This mixture is often referred to as caviar, or bharta or oro in the Indian  restaurants. (This dish is versatile and at this stage, you can simply garnish it with the spices and add yogurt and eat it as a side dish) But the following steps will make it taste nicer.


5.  Add the frozen peas to the mix

6.  Chop the onions in very small pieces.

7.   Chop the chillies in half. You can chop them smaller if you like hot food.

8.  Chop the coriander

9.   Heat  the remaining oil in a saucepan

10.  Add the cumin seeds to the oil.

11.  Once the seeds go slightly golden brown, add the chopped onions and chillies.

12. Add salt, turmeric and chilly powder. The use of green chillies and chilly powder should be done with caution as not everyone likes hot food. You can use  pepper  instead but it's not the same.

13.   Let the onions cook for 2 minutes - try not to overcook them.

14. Add the Aubergine mixture to the onion mixture.  

14.  Stir the Baigan Bharta well and transfer to a serving bowl.

15.  Sprinkle some coriander and serve with naan, chappatis, rotla or any Indian bread.

To make an aubergine dip:

You would mash the grilled aubergine flesh and then add yogurt, salt, finely chopped coriander and a tiny bit of garlic to the mixture.


Next time you see Bhaigan bharta on a menu in an Indian restaurant and see the cost, you can tell yourself that you could have cooked it yourself for under £2.00.

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Paneer tikka masala

This recipe for Paneer Tikka masala has been tried and tested and approved by my the fussiest eater in my family. I share it with you.

Ingredients (serves 8):

I large block Paneer - diced Paneer is readily available in all the Indian stores in UK. You can buy a block of paneer and cut into cubes or buy a packet of cubed Paneer).

1 teaspoon of grated or minced ginger
3 or 4 cloves of  crushed garlic
2 or 3 green finely chopped chillies (use less if you don't like hot food)
5 tablespoons lemon juice
small bunch of chopped coriander
1 onion - grated or chopped
2  tablespoon oil (sunflower or any)
3 or 4 table spoons thick yogurt

½  cup milk

Spices:
1 teaspoon salt
1 teaspoon chilly powder
1 teaspoon turmeric
2 tablepoons sugar or jaggery
1 teaspoon whole cumin (jeera)

My secret "cheat" ingredient: 1 bottle Pataks hot and spicy tikka masala sauce

Instructions:

1. Put the cubed paneer in a mixing bowl. Mix the ginger, garlic, green chillies, some coriander with the lemon juice and pour it over the paneer. Add some salt and chilly powder to taste. Mix it well and leave it to marinate covered for half an hour. Longer if you have the time. The paneer will absorb all the flavours.

2. Warm the oven to 190 degrees. Lightly grease baking tray with some oil. Spread the paneer on the baking tray . Make sure you scoop all the spices and marinade with the paneer. Cook for 15 minutes and switch off the oven. Leave the paneer in the oven.

3. Heat a couple of tablespoons of oil, add the cummins (jeera). Once the cumin (jeera) gets golden brown, add the diced or grated onion. Cook on low heat until the onion looks transparent. Add the salt, turmeric  and chilly powder. You can also add some sugar as the marinade has lemon and this will balance the taste. Now add the yogurt, milk and any remaining coriander. Cook until the mixture thickens.

4. Add paneer to the mixture and cook on low heat for 5 to 10 minutes.

5. The above is the way Paneer tikka masala is made.

6. But the secret to it looking like the ones made in a restaurant is to add a bottle of Pataks hot and spicy tikka masala to the above mixture and letting it cook until it is piping hot. The hot and spicy masala isn't too hot as my son who doesn't like hot food was able to eat this with no complaints.
I served the above with hot rotlis and rice. It can be served with stuffed parathas too.

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