Cauliflower in rich red sauce | |
* Meduim cauli (500-600 gms) * 2 medium onions (200 gms) * 2 medium tomatoes (150 gms)
* Prepare cauli - cut in uniform sizes, keeping the floret shape. 3/4th Boil or steam. Keep warm. * Prepare the rich red sauce using the onions and tomatoes here (see sauces page). * When the sauce is ready, add cauli and 1/2 tsp salt. Simmer for 10-12 minutes. * Garnish with chopped corriender leaves and sun dried tomatoes. * Serves 4-6 and cost £1 - £1.50. |  |
| Brussels Sprouts with cumin phoron | |
* Brussels sprouts (500 gms) * Cumin seeds - 1 tsp (full) * Butter / Oil * Sun dried tomato (optional) 2 pcs soaked in warm water and chopped
* Brussels sprouts - 3 querter boiled in salted water and drained. * Melt butter / oil, add cumin seeds - when seeds are turning dark brown, add boiled sprouts and keep turning over for 5-6 minutes. Before finishing your dish add sun dried tomatoes if you are planning to include this. * Serves 4-5 and cost £1. |  |
| Green Cabbage and New Potato Mix | |
* Green cabbage – shredded (600gms) * Oil/butter – 4tbsp/100gms * New potatoes - ½ boiled (300gms) * Cinnamon/cardamom 3 – 1” stick & 6 * Onion – (75gms) * Tomatoes (150gms) * For phoron: cumin 2 tp, bay leaf 2 black zeera 1 tp * Frozen peas (100gms) * Sultanas (soaked in warm water (100gms)
* Prepare rich red sauce using onion and tomatoes.(see sauce page) * Wash shredded cabbage. Melt butter/oil in a large pan, add phoron ingredients. When the oil starts to release aroma, add cabbage. Fry for 10-12mins. Add rich red sauce, mix well. Add salt and mix well . Add sultanas, and cinnamon & cardamom. * Add 1/2boiled potatoes and frozen peas. Simmer for 20mins. * Normally no water is necessary – if it is too dry, add warm water for 20mins simmer. * Serves: 6-8 and cost £1.25p-2.00 |  |
| Spinach, Aubergine and Courgette Mix | |
* Leaf spinach (frozen) (300gms) * Aubergine (100gms) * Courgette (100gms) * Onion (75gms) – chopped * Root ginger paste (29gms) * Oil 8tbsp * Cumin seeds 2tbsp, green chilli -1 and black zeera seeds 1tsp.
* Defrost spinach, cut aubergine in small cubes and peel & slice courgette. * Heat 2tbs oil, add 1tsp cumin seeds. When aroma is released add courgettes, fry for 6-7mins. Keep warm * Heat 2tbsp oil add black zeera seeds. When aroma is released add aubergine, fry for 7-8mins. Keep warm. * Heat oil 4tbsp add green chilli (slit middle) – when it turns white add 1tsp cumin seeds. 2/3mins later add onion paste and ginger. Fry mixture for 3/4mins. Add spinach and continue to cook for 5mins. Add aubergine and courgettes and mix well. Add salt to taste. Simmer for 10mins. * Serves 4-5 cost £1.50p |  |
| French Dwarf Beans in Mustard Sauce | |
* French Dwarf Beans (250gms) * Onion (100gms) – turn to pulp in liquidiser * Root ginger paste (20gms) * Green chilli 1 (slit in middle) * Oil 2tbsp * Mustard powder 3 full tsp * Grain mustard 1 full tbsp * Turmeric ½ tsp and 1 clove garlic
* Cut beans to 4cm length. Half boil in salted water. Keep warm * Add ½ cup water to mustard powder * Heat oil in a pan, add green chilli. When this turned white add pulped onion. Keep frying until water has evaporated. Add turmeric and ginger fry for 4/5mins, add garlic and mix well. * Add mustard powder mix and grain mustard, mix well. * Add half boiled beans, mix well. Simmer for 7-8mins. * Serves 4-6 and cost £1.25p |  |
| Cauli in cream sauce | |
This dish is created to offer viewers a mild version of Indian cauliflower preparation. (cut in 1.5 inch long florets) * 1 Bay leaf * Butter /oil Take
a large pan, melt butter with a drop of oil. Add cumin and bay leaf,
fry them to flavour the oil. When ready, add caulis and fry them by
turning over. When these are half-fried (6-7mins) - remove them to a
separate dish (keep them warm). * 2-medium onions (crushed) * 50gm crushed ginger * 4-Cherry tomatoes (chopped) * 2 cloves garlic (chopped) * 1tp black pepper * 2tbp single cream * Butter/oil and salt * 1tp tomato puree * 4x ½inch length cinnamon |  |