Tag: #indianfood

Meat free Mondays Recipe
Alliyah Dawud
August 19, 2019

Masala fried Daal (Gram Lentils)

Now we know I advocate pre-cooking lentils that take a while to cook before hand and freezing them. Primarily because when its a weeknight and you want to cook something in a hurry you haven’t got time to bring out the big guns (pressure cooker) and work quicker.

This is one of my favourite lentil recipes that packs a full punch of awesome flavour. I have used pre-cooked and frozen gram lentils here. If you wish to substitute them with non-pre cooked lentils you need to factor in cooking and pre-soaking time. For convience I do the whole cook once and freeze business.

Gram lentils are basically black chick peas that have had the outer shell removed, and the inner ‘pea’ has been split to create this rich, earthy lentil. I love chickpeas and love gram flour (basan) too. After all who doesn’t like a crispy, onion and spinach Pakora right?

Masala fried daal is one of those daals you find on restaurant menus around the world and find no two (in my opinion) taste the same. Some cooks use more hotness, some use more ginger. Some opt for sourness, some add shredded mint. It really is a recipe with room for personalisation to cater for your own needs.

I do serve my daal with plain boiled rice or naans. You can select what works for you.

To serve four you will need:

225 grams pre-cooked gram lentils (or raw lentils, washed and soaked in BOILING water for 1 hour prior to cooking).

1 heaped TBSP garlic paste (or 4 cloves of fresh garlic; crushed)

4 TBSP pre-fried onions soaked in water and drained (or 1 medium onion; peeled and finely sliced)

3 TBSP oil

150 ML of passata (or half a tin of tomatoes; chopped)

750 ML (0.75 litre) water

1 small piece of ginger-sliced (you could use half a TSP of ginger powder if you wish. I generally fish out the ginger before serving)

4 TBSP fresh coriander (including stalks) finely chopped

Cooking salt-to your taste

1 heap TSP turmeric

1 heap TSP chili powder

4 green chilies (prickled all over with a fork)

Optional extras to serve:

Rice
Naans
Pickles
Fresh onions (sliced)
Lemon wedge
Fried onions
Shredded mint
Fresh sliced green chili
Fresh coriander leaves
Yogurt-for children in particular is the daal is on the spicier side.

Please note: the measurements given are in line with what I like. Please feel free to adjust according to your own needs. I avoid telling people how much salt to add as it really is down to your own daily consumption and needs.

1) Pre-heat the oil in a large pan on a medium heat. Add the onions and fry for 30 seconds. If the onions stick stir and add a little water if needed (I TBSP at a time). If you are using fresh onions fry until lightly golden.

2) Add the garlic and ginger. Fry for 1 minutes stirring well.

3) Now add the salt, turmeric and chili powder. Stir well. Fry for around 1 minute to cook the spices through. Add a TBSP of water is the mixture sticks.

4) Add the green chilies and stir in. Fry for 1 minute.

5) Add the passata. Stir well for around 5 minutes. This step creates the masala for the daal.

6) Add the lentils and coriander and stir to cover the lentils in the sauce. It will look dry but don’t worry. Now add the water and bring to the boil.

7) Reduce the heat and simmer until the lentils are tender. Now if you used pre-cooked lentils it takes around 25 minutes for this to happen. But it can take longer or less time depending on your lentils and how much you cooked them in the first place.
If you are using non-pre cooked lentils I find it takes over 2 hours to become tender and I don’t have the patience for this! What you can do is if you have a Slow Cooker you could transfer the daal at this point to the cooker and let it simmer away. I’ve done this a few times and find it works well. But ask me to keep an eye on lentils for hours on a stove and I will literally cry.

Remove the ginger pieces (if you used slices).

8) Garnish as you wish or serve as is. You Masala Daal is ready to eat.

Meat Free Monday
Alliyah Dawud
August 5, 2019

Easy Aubergine Curry

I recall my Nan cooking Aubergines (aka eggplants) in an old fashioned clay Tandoor. She used to make a dish called ‘Bartha’ which was a smoky curry made with baked versions that are scooped out.

I love these deep purple gems.

In this curry you’ll notice there’s no tomatoes or onions. It’s a simple straight forward curry flavoured with lemon and dill. It’s a delicious combination.

To make two portions (or possibly 3 depending on how big you have your portions) you will need:

3 large cloves of garlic-minced
2 TBSP oil
2 large aubergines cut into strips
Salt-to your own requirement
1 TBSP coriander powder
1 TBSP cumin powder
1 TSP chili powder
1 TSP turmeric
Water
Juice of two lemons.
1 heaped TBSP chopped dill

1) Heat the oil in a large pan on a medium heat.
2) Add the garlic and fry for one minute.
3) Add the spices and salt and fry for 30 seconds.
4) Add the aubergine strips and stir the aubergines until they are all covered in the spicy oil.
5) Keep frying the aubergines and stirring them for 4/5 minutes.
6) Now add 4 TBSP water and the dill. Stir well. Lower the heat and simmer until the aubergines are soft.
7) Drizzle over the lemon juice. Your aubergines are ready to serve.

Enjoy with Naans or plain rice.

Meat Free Monday Curry….
Stylemesisteradmin
July 22, 2019

Meat free Monday

My Fast Spinach Curry

Growing up with Popeye it took me a while to acknowledge that large doses of leafy greens did not automatically equate to biceps that would make Dwayne Johnson jealous. Lucky for me though I’m a patient type of chick and I’m steadily changing my body to look the way I want (muscles and all).

This is a super quick curry that I really love. I’ll be honest. The portion sizes here are 250 grams each and feel it’s worth having a larger portion as spinach wilts down a lot.

Like I said it’s quick and actually easy to get onto the table. I use pre-fried onions and frozen spinach….and well the lack of fresh stuff means the food is quick to get on the table. Result!

Of course you can use fresh onions and spinach and adjust amounts and cooking time to reflect this. But like I always say my Meat free Monday recipes are designed for speedy Monday meals.

To make two portions of this amazing curry you will need:

500 grams frozen spinach defrosted and drained
2 TBSP oil
4 TBSP pre-fried onions soaked and drained
1 heaped TBSP garlic paste
1 heaped TBSP ground coriander seeds
1 heaped TBSP ground cumin seeds
1 TSP chili powder
Cooking salt-to your own taste
150 ml (and a bit more just in case) water
Juice of one lemon

1) Heat the oil in a large pan on a medium heat.
2) Add the onions and fry for about one minute stirring well to ensure it doesn’t catch/stick or burn. If you find the mixture is sticking too much just add 2 TBSP of water.
3) Add the garlic and cook for 30 seconds.
4) Now add the salt and spices. Fry for about one minute to cook out the spices. Keep stirring though. No one likes a curry tinted with burnt spices.
5) Add the spinach. Stir well to coat the spinach in the spicy mixture. Fry the spinach for 5-6 minutes.
6) Turn the heat off; your curry is done.
7) Before you serve the curry add the lemon juice.

Enjoy

Alliyahs awesome (bulk) Pakora Mix
Alliyah Dawud
May 6, 2019

My bulk Pakora mix

Ramadan Kareem by lovely folk!

For many Asians Pakoras are an essential foodie item on the Ramadan schedule. I’ll admit that as a child I associated these golden nuggets of yumminess with the holy month.

This Ramadan I will be posting recipes I find easy, economical and a bit different to the standard Ramadan feasts we are so used to. And as someone who tries to make healthy eating a part of family life I want to provide recipes I use at home and have tweaked to make them slightly better than the mainstream counterparts. I also like the idea of ‘freestyling’ in the kitchen so I sometimes don’t have exact weights for ingredients just like the average Mama won’t whilst cooking to feed her brood.

I’ll also post shorter articles during the blessed month too. Feel free as always to share the blog posts with your nearest, dearest and folk who love food!

Nowadays I enjoy Pakoras when I want however I know many that spend hours preparing the gram flour mix during the month of Ramadan.

I’m here to suggest that you mix it all in bulk…and cut your work load. Literally!

I make a big batch of Pakora mix to save time and also money. Pre-mixed boxes work out more expensive. The only real convenience they bring to the kitchen is the fact all the spices have been added. That’s it.

Here is my recipe for my Pakora Mix. I’ve made up batches and used them over 2 months so I’ve had no problems at all. I’ve listed the spices I use as standard.

I don’t actually add ‘chili’ in the form of Chili Powder until I’m making a batch of Pakoras. This works for me as I don’t give my daughters lots of chili.

If you are avoiding salt then by all means adjust the recipe to reflect that.

To make a huge batch of Alliyahs Pakora Mix you will need:

4 cups of Gram Flour (that’s chickpea flour aka Basan) sifted into a large bowl
1 TBSP baking powder-sifted into the bowl
2 TBSP salt
1 TBSP dried coriander leaves (heaped)
2 TBSP coriander powder (heaped)
2 TBSP cumin powder (heaped)
2 TBSP carom seeds-whole (heaped)
1 TBSP garam masala powder (heaped)

1) If you haven’t already done it sift the basan (gram flour) and baking powder into a large bowl.
2) Add the spices and stir to eventually distribute the ingredients.
3) Decant the mix into a airtight container.
Your mix is ready to use.

I usually make a test batch of Pakoras so I know if I need to add more spices.

NOTE: to make the Pakora mixture I add 2 TBSP of coriander leaves (finely chopped up) to the mixture.

To use the mix:
There’s two ways I use this mix.

1) Make a thick paste (it should coat the back of a wooden spoon) and dip in your favourite vegetables and deep fry until golden brown.

2) Cut up your vegetables and add 3 tablespoons of the mix. Add a little water and mix to coat the vegetables and create a sticky mix. If the mixture is too gloopy add a bit of water. If you cannot see the Pakora mix and the vegetables are not coated add more mix. It’s a bit of trial and error depending on how much vegetables you are using.

Don’t forget to add some chili powder if you need something a bit more spicy.

Enjoy your Pakoras! What do you usually serve with yours? Drop us a message below.

My Freezer essential…Parathas.
Stylemesisteradmin
March 22, 2019

As a child Parathas (Indian style flatbread containing butter-we’re Punjabi) and a fried egg signaled the beginning of the Weekend. But boy did they take time to make. I mean you kneaded the flour, allowed it to rest, rolled out the perfect Paratha then cooked it (but not be overly oily because no one likes greasy fingers right).

And of course the egg would be simply fried with a bit of salt and pepper.

Oh how times have changed. My Mother was a full time stay at home parent until I was a teenager. However I am not. My children don’t have the access to a parent that spends hours in the kitchen creating food of their childhood.

Frozen food has come a long way. A looooong way.

I have a huge well stocked freezer….and one of my favourites (and essentials) is Frozen parathas.

Yes that’s correct. FROZEN PARATHAS.

For real. Companies have upped their game since I was a kid.

Frozen Parathas can be off putting for a lot of people to use (My Mother dislikes them..) however if you follow the directions they are super easy to use.

Firstly these guys are used FROZEN.

No defrosting.

You heat a flat pan (I do own a tava) on a medium heat and place the Paratha on the pan.

You don’t need to add any extra fat guys!

You then literally leave it on the pan for 2 minutes and turn over (with a tongue-I love my wooden tongues and my trusty all rounder ones) and fry on the other side.

You fry until the bread is lightly browned.

I then place it on a piece of kitchen paper and try and remove as much extra fat as possible.

I then serve them.

My children love Paratha rolls. I almost use the Paratha like a tortilla wrap. Its a happy desi medium.

Parathas are awesome for Bihari Kebab rolls, Bombay Frankies, Pakora Wraps….these babies are awesome.

I pick up a pack of 5 plan Parathas for £1.29. You can also get Alu (Potato) Parathas, Gobi (Cauliflower), and Methi (Fenugreek) and a range of other flavours too. There’s also Lache (multi layered) Punjabi Parathas you can try.

Now these are not the healthiest item in the world. But they are awesome for weekend breakfasts.

Most important question is though: how do you take your eggs and Desi tea with your Paratha?