Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi
 
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I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup large sabudana
  • 2 medium potatoes (or substitute with sweet potatoes)
  • 1 tbsp peanuts
  • 1 - 2 tbsp cashews
  • 2 green chillies sliced
  • 1 tsp rock salt
  • 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
  • Dollop of Greek ypgurt to serve
Instructions
  1. Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
  2. Do this a few hours ahead of cooking.
  3. Peel and cube the potatoes.
  4. Put the oil in a nonstick wok and place on medium heat.
  5. Add cubed potatoes and gently fry.
  6. Add the cashews and the peanuts.
  7. Cover and let the steam cook the potatoes through - approximately 8 minutes.
  8. Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
  9. Drain the sabudana and add to the wok.
  10. Add the sliced green chillies and rock salt.
  11. Stir gently, until the white sabudana turn into lovely translucent pearls.
  12. Serve with Greek yogurt dusted with red chilli powder.

 

Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)

Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)

Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)
 
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No Gujju household goes a week without the inclusion of an Aubergine on their menu...and as such here's a recipe of one my little girls favourite shaak's or curries.
Author:
Recipe type: Easy
Cuisine: Indian Gujarati
Serves: 30
Ingredients
  • Ingredients
  • 300g toovar (1 bag frozen)
  • 1 Aubergine cut into large cubes
  • 1 - 2 tomatoes skinned and puréed or about 4 tbsp passata
  • 1 tsp salt
  • ½ tsp tumeric
  • 1 tsp chilli powder
  • Garlic ginger green chilli pulped.
  • 1 tsp cumin coriander powder
  • 1 tsp sugar (optional)
  • Ingredients for vhaghar (flavouring the oil)
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp carom / ajwain seeds
  • 1 dry red chilli
  • Pinch of asafoetida (hing)
Instructions
  1. Wash and boil the pigeon peas with ½ tsp salt and ½ tsp tumeric till cooked through.
  2. Drain and set aside. (Approx 8 minutes)
  3. Cut Aubergine and keep in cold water to avoid discolouration. (Adding a sprinkle of salt helps)
  4. Add oil to the pan and set on medium heat.
  5. Flavour the oil with mustard seeds, and the Carom/
  6. Ajwain seeds.
  7. When these crackle add the cubed Aubergine, and sprinkle over the turmeric.
  8. Followed by ½ tsp salt, and toss / mix gently.
  9. Now add red chilli powder, green chilli, ginger, and pulped garlic.
  10. Gently mix and allow to cook through on medium to low heat. (Do not add water - steam will help cook Aubergine through)
  11. Once Aubergine is softened add puréed tomato.
  12. Mix gently to allow the sauce to bubble. (Taste and add sugar if required)
  13. Add coriander cumin powder.
  14. Garnish with chopped fresh coriander.
  15. Servie with piping hot Khadi and hot Chapatti's.

 

Chicken Aubergine Bakes

Chicken Aubergine Bakes
 
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Author:
Recipe type: Main Meal
Serves: 4
Ingredients
  • 2 large Aubergines
  • 2 tbsp Oil
  • 500g chicken mince
  • 1 large Onion (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 4 Jalapeños (deseeded and sliced)
  • 1 tsp Fennel Seeds
  • ½ tsp Cinnamon Powder
  • 1 tsp Red Chill Powder
  • ½ tsp Salt
  • Pepper
  • 2 tbsp Tomato purée
  • ¼ cup Water
  • Chopped Coriander
  • Grated Cheese
Instructions
  1. Cut aubergine lengthwise.
  2. Salt, cover in cold water and set aside.
  3. Turn grill on.
  4. Now on the hob place your pot on med heat and add the oil.
  5. Add onions and sauté.
  6. Add garlic, stir, then add the chicken mince.
  7. Turn the heat up, breaking the minced chicken with your spoon and sauté.
  8. Add the sliced jalapeño pepper.
  9. Stir in the tomato purée, water, red chilli powder and the cinnamon powder.
  10. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
  11. Whilst that is simmering rinse out the aubergine halves.
  12. Pat dry and rub with oil before placing under the grill (skin side up)
  13. Grill till soft to the touch, then turn over and grill tops.
  14. Remove from heat and allow to cool before cutting around the edges and scooping out the aubergine pulp.
  15. Chop the aubergine pulp and add to chicken mince.
  16. Season with salt and pepper - taste and adjust.
  17. At the end, add 1-2 handfuls grated cheese and chopped coriander and stir.
  18. Fill empty aubergine boats and bake till warmed through.

Serve with chips, rice or a salad! This is very very filling so you could use 4 medium aubergines instead of the two large ones,

Desi Masala Omelette

Desi Masala Omelette

Desi Masala Egg omelette
 
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Ingredients
  • 4 Eggs
  • 1 Onion (chopped)
  • 2 Chillies (finely sliced)
  • ½ Green pepper (chopped)
  • 2 tbsp Coriander (chopped)
  • ½ tsp Salt
  • 1 - 2 tbsp Oil
  • Blob of butter
Instructions
  1. Whisk the eggs.
  2. Add all the other ingredients except the oil and butter.
  3. Place non stick pan on the stove and add oil and butter
  4. Pour half the mixture into the pan.
  5. Cook on low heat (either flip or fold in half).
  6. Press down and slide the omelette onto a plate and serve.
  7. Repeat with the remaining egg mixture.
  8. Enjoy.

 

Egg Bhurji

Egg Bhurji

Egg Bhurji
 
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Author:
Ingredients
  • 6 Eggs
  • 2 Onions (chopped)
  • 3 Chillies (finely sliced)
  • ½ tsp Red Chilli powder
  • ½ tsp Turmeric
  • ½ tsp Garam masala
  • ½ tsp Salt
  • 1 tbsp Oil
  • Blob of butter
  • Coriander to garnish
Instructions
  1. Whisk the eggs.
  2. Add chilli powder, turmeric, garam masala and salt to the egg mixture.
  3. Place non stick pan on the stove and add oil and butter
  4. Add onions and gently fry till softened.
  5. Add the sliced chillies.
  6. Whisk in the spiced egg mixture and continue stirring to get spiced scrambled eggs
  7. Stir in the chopped coriander.
  8. Serve on toast or create pitta pockets.

 

Lamb Dhansak

Lamb Dhansak

Lamb Dhansak
 
Author:
Recipe type: Main Meal
Ingredients
  • 2 onions finely sliced
  • 1 400g can chopped tomatoes
  • 1 carrot (sliced)
  • 1 tsp turmeric
  • 2 tbsp ground cumin coriander
  • 2 tsp finely crushed cardomon seeds
  • 1 tbsp Ghee (or tbsp butter and tsp oil)
  • 1 kg leg lamb (cubed)
  • 1½ cup channa dal (split pea lentils)
  • 1 tbsp ginger (pulped)
  • 6 garlic cloves (pulped)
  • 1 (2) heaped tsp red chilli powder
  • 2 tsp garam masala
  • 4 tbsp chopped coriander
Instructions
  1. Put lentils, carrots, onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander and cardomon seeds.
  2. Add enough water to just cover the lentils and veg then simmer gently for 25-30 mins.
  3. Add ghee in a non stick pan (or oil and butter).
  4. Place on a high heat and add the lamb in batches and brown all over.
  5. Add ginger, garlic, and red chillies cook for a few mins and then add the lentil mixture along with ½ cup of water.
  6. Cover and simmer for about an hour.
  7. Remove the cover and let it simmer for another 30 minutes or until you get desired consistency and the lamb is cooked through.
  8. Stir in the garam masala and chopped coriander.
  9. Serve with hot roti, papad and a cooling raita.