1.Spinach Chapati
Ingredients:
wheat flour(Atta)
Spinach
Salt
Olive oil
Method;
I have taken roughly 50 grams spinach and steamed it in my microwave steamer to wilt it and then made a paste of it.
The rest is simple.
Make a well in the centre of the flour bowl and add spinach paste,salt and a table spoon of oilve oil.
Mix the dough and rest for few minutes.
Make chapatis and eat with curry or yoghurt.
2.Fish Parcels
This is another easy dinner which is well balanced and even my 'I don't like vegetables' son seemed to enjoy it.
You can use any fish and any vegetable for this recipe if you follow the basic principles.
Ingredients
Any fish fillet
vegetables.
soy sauce
oilve oil
Sesame oil
salt
Chillies- optional
Method
Prepare the parcel by cutting a square piece of foil big enough to fit the fish and vegetables.
Cut the vegetables into whatever size and shape you like.
Place the vegetables first on the foil .sprinkle some salt and chillies if you like then place fish on top.
Shower some soy sauce on it and sesame oil/oilve oil or both.
seal the parcels and make in the oven at 200C for 15 minutes.
3,Prawn Fried Rice
Ingredients
Boiled rice( 1 day old )
Frozen peas
Frozen sweetcorn
prawns
Soy sauce
Toasted sesame oil
clove of garlic
ajinomoto- monosodium glutamate
Method
This is how I do it.
I put a wok/pan on the stove and while it is heating up I take my frozen vegetables in a bowl and microwave for 2 minutes to thaw them.
heat oil and add 1clove of grated garlic
add prawns ,if fresh they take 2 minutes to curl and turn pink.
Add vegetables and some salt.
Stir in the rice.
let it fry for 2 minutes and switch off the flame and add tasting salt and sesame oil.
I add chilli flakes if I am eating it.
4.Courgette and spinach frittata
Nothing but omelet made with vegetables and cheese.
Ingredients
olive oil
small onion
100gm courgettes
50 grams spinach
4 eggs
10 g parmesan grated
25-50 grams cheddar cheese
Method
first chop courgettes into thin slices.chop washed spinach and keep both aside.chop onion.
take a bowl and brake eggs into it and whisk lightly with a pinch of salt and pepper.
Take a pan and heat some oilve oil.add onions and courgettes fry for 3-4 minutes.add spinach on top and cover with a lid to allow it wilt.
pour egg on top of it and distribute vegetables evenly.
sprinkle parmesan and cheddar on top.
Cook over a low flame until base is set which takes between 10-12 minutes.
Heat the grill and put the frittata under it for 2-3 minutes until top is golden and egg is set.
cut into wedges when cool and serve with salad.
Padma's Aloo Paratha
You can learn how to make authentic roti's or paratha's only from a Punjabi or from someone who is married to a Punjabi like my friend.Although I make these Indian breads from time to time myself the texture was never right or it would feel too much like an effort.
So I watched my friend like a hawk while she was making these effortlessly and gathered some tips.
1.The dough you make your roti's should be chakki gold atta or translation- not too white not too brown with a lot of husk.
2. My friend has used much more water to mix the dough than I would normally use.So the consistency was very soft and pliable.You can almost roll it with your bare hands.
3.To save on washing up she used microwave to boil potatoes.just prick them with a fork,put them on a plate and microwave for 10 minutes.
Ingredients
Atta or wheat flour
salt
olive oil
potatoes 2 large potatoes
coriander powder - 1 table spoon
cumin powder - 1 tea spoon
green chillies - optional
1 large onion chopped
Method;
1.First make the dough by making a well in the centre of the flour, add 1 teasoon salt and then a glug of olive oil and mix with water.
2.Boil potatoes until soft either in water or simply in the microwave.
3.Mash the potato with a masher/spoon.
4.Heat a pan and add some oil- 2 table spoons.add the onions and a pinch of salt to soften them for 2-3 minutes.
5.then add mashes potato and cumin and coriander powder.
Optional additions- green chillies,Amchur powder which is dried mango powder.
6.mix everything together and take it off the heat.
Now you can make your dough and the stuffing a few hours in advance or refrigerate until you are ready to make your Parathas.
Now putting everything together.
Take a Tawa/flat pan ready to fry your parathas.
take a large lemon sized dough and roll it slightly.
take a heaped tablespoon of potato mixture and keep it in the centre.
Close the dough around it and flatten with your hand
take a rolling pin and roll it as thin as it allows you to do .
Now fry it on a pan with either butter or oil.A punjabi mother would be appalled if you use anything other than clarified butter but I will leave it your discretion.
I made keema parathas the next day with the leftover dough and left over keema fry I had at home.
Black eyed peas Vada ( fritters)
This is easy to make but not instant as you have to soak the black eyed peas for few hours.I once tried it with a can of black eyed peas and it tasted good as well.But with a little bit of planning ahead you can turn these fritters around very quickly.
Ingredients;
2 cups black eyed peas
2 table spoons urid dal/washed balck gram - you can skip these if not available.
1 inch piece ginger
1 onion
2 green chillies- omit it can't handle
few leaves on mint
coriander leaves
Method
1.soak the black eyes peas and urid dal in water for 4 hours or more.I soaked them overnight here as I made them for breakfast but not necessary.
2. Blend them in a blender after draining all the water.no need to add any water as the water absorbed by the peas is enough.add the ginger,1 tea spoon salt,mint and coriander and chillies if wanted them.add finely chopped onion right at the end so that the mix doesn't become too loose.
3. Now this is the unhealthy bit.you need to deep fry them oil.take a large table spoon of the mix and flatten it on the palm of your hand and drop it slowly in the oil.
Fry until golden brown.
serve with any chutney.I eat them on their own with a cup of tea.
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