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My version uses fresh tomatoes, but as it's winter here they don't have the blood red colour of summer. I roast them first to deepen their taste before blending the whole lot. Have a look here at a very delectable version using a tin of tomatoes. Preheat the oven to 200 degree c. Quarter the tomatoes, place on a lined baking sheet and sprinkle the sugar all over. Roast the tomatoes for half an hour. In the meantime, peel and roughly chop the ginger and garlic. Bring the oil to heat on medium in a frying pan. First sizzle the whole spices and then saute the ginger and garlic until pale golden. This will take a couple of minutes. Now turn the heat off until the tomatoes are ready. When the time is up on the tomatoes, take the sheet out of the oven and leave to cool slightly until they are blender friendly. Now toss the spice mix and the tomatoes into your blender and puree until smooth. Add salt to your taste. Finish by sprinkling some chopped parsley on top of the Tamatar ka Shorba and serve it hot with sliced chillies and bread buttered and grilled on both sides.
First wash thoroughly and dice the potatoes into discs. You don’t need to pre-cook or peel them. Also chop the tomatoes into little pieces roughly. Bring the oil to heat on high in a wok, and when it’s hot add the cumin seeds and asafoetida. As they sizzle up, toss in the tomatoes and the turmeric and chilli. Stir this well for two minutes until the tomatoes start losing shape. Now mix in the potatoes. Stir through well making sure they are covered evenly with the spice paste, then add half a cup of water, lower the heat to medium, cover and cook for 15-20 minutes until you can insert a fork into a potato disc easily. Make sure you keep gently stirring the potatoes,to avoid the spice paste getting stuck to the bottom. And if it does, you can add a bit of hot water and loosen with your spoon. When the potatoes are done, add in the frozen peas. Cover and cook for another two minutes. Then stir through the garam masala and salt to your taste. Sprinkle the fresh coriander all over before serving your Aloo Matar hot, preferably with a flatbread of your choice.
Place the red lentils in a sieve and wash them under a cold running tap, until the water that drains is clear not cloudy. Now place the lentils in a medium saucepan, add four cups of hot water and bring the lot to a rapid boil. When it starts bubbling, skim off any foam and debris that collects on the surface with a spoon and discard it in the sink. Next, lower the heat to a medium and stir through the turmeric. Keep the dal bubbling for another 15 – 20 minutes until the lentils lose their shape but don’t turn entirely into mush. Add another cup of hot water if the dal starts drying too much and starts hissing and spitting. Halfway through the cooking of the dal, start making your tadka. Peel and slice the onion, and peel and finely grate the ginger and garlic. In a large frying pan, bring the oil or ghee to heat on high. When the oil is hot, toss in the cardamoms, bay leaf and cumin seeds and as they sizzle up, add the sliced onions along with a pinch of sugar and salt to help them caramelise. Sauté the onions for five minutes until they are soft, then stir in the garlic, ginger and red chilli and cook for another five minutes until the onions turn golden. Now swirl two ladles of the cooked dal into the onion tempering and then pour the whole lot into the boiled dal. Taste for salt, add more to your preference and turn the heat off. While the dal is cooling slightly, slice the tops off six orange segments peeling back the membrane on either side, drop them into the dal and stir through. Stir the freshly squeezed orange juice through the santre wali dal before serving with steamed rice or warm rotis.
I've developed a healthy obsession with whole green Moong beans. So, I decided to swirl them into whole moong chilla, a protein-packed version of the North Indian pancakes. It requires little skill set and make for a very healthy and punchy breakfast/brunch. I soak the beans overnight, ready to go the next day but they only really need 4-6 hours of soaking. Their nutty, warm flavour is so versatile - not only great boiled and spiced as a bowl of steaming, thick dal, but also rather lovely in steamed, fermented rice cakes (idli) and pesarattu, (instant crispy dosa). Wash the lentils well and leave to soak covered in a cup of cold water overnight. When you’re ready to eat, blend the lentils with their water, another quarter cup of water, the ginger, the green chilli and coriander until smooth. Taste for salt and add to your preference. Now, bring a small non stick egg pan or frying pan to high heat. Then lower it to a low medium. You want the chillas to cook through and be crispy. Too high and they’ll be raw inside, and too low and they won’t be crispy. Next, spray/drop oil onto the pan – enough to lubricate it. I used an egg pan, so I used half a teaspoon, then spooned in 1.5 tablespoons of the batter, swirled it around until beautifully circular and cooked for a minute. When the top is solid, spray with another drop or two of oil and flip over for another minute. You can press the chilla gently wit your spoon to help it cook evenly. Then remove and restart the process until all your batter is used up. Serve the whole moong chilla pancakes hot, liberally dunked in spicy chutney.
This is a Dorm Room recipe and Ok at best.Also if you are going to have multiple starches it’s probably a good idea to dress up the crust with some Italian seasoning, garlic powder and shaved Parmesan on the first pre-bake of the crust. A side of red sauce for dipping to accompany that cheesy garlic bread crust would complement the flavors of pesto and Alfredo happening on the pie... Just a thought, or two, or three...
My family loved this recipe. I layed the soft tortilla on a plate and spooned the mixture over it. The radishes really were good in this recipe, which surprised me because I’m not a radish person. I doubled the recipe and it was perfect for a family of four.
These tacos were absolutely delicious! I did not rinse the black beans, but used them canning juice and all. I also used two chipotles, because why not? I cheated, and used Frontera salsa (Rick hasn’t steered me wrong yet), but ground my own turkey using a fresh turkey breast I bought at Whole Foods. I find pre-ground meats somewhat bland, and more vulnerable to dangerous bacteria. Those are all things I’m a bit fussy about. Regardless, I think this recipe would have been delicious without my changes. Ree really hit this one out of the park.