Prawn Dopiaza

Dopiaza means two onions. Finely chopped for the initial masala, and thickly sliced for extra flavour.


Seen here served with yellow lime, ginger and chilli pickle and Carrots with gur (jaggery) pickle. Recipes of pickles to come when we get a summer here in England!

Ingredients
1 tbspn oil
2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
4 large tomatoes; blanched, and chopped finely
2 tblspn yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn tumeric
2 heaped tspns coriander/cumin powder
1/4 tspn garam masala
1/3 cup chopped coriander



Method
1. Heat the oil in a pan, add the finely chopped onions and fry until golden brown,
2. Add the tomatoes, garlic, ginger and chillies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
4. Add rest of the onions, mix and cook for a further 10 minutes
5. Add prawns and salt, stir until they are coated with the tomato mix. cook for about 5 minutes.
6. Add the garam masala and the coriander.
Mix and serve with chapatti or roti

Roasted Yellow Pepper and Tomato Tart

This was my entry for Nupur's One Hot Stove's A-Z of Indian Vegetables, alas I was too late submiting. But hey I cooked it, photographed and ate it, isn't that the main thing!
This recipe is adapted from Delia Smith's webpage. and Waitrose
I was going to make Stir-fried Yard-long beans, but none of the 3 Indian stores in Finchley had them in stock today.


Ingredients
10 oz puff pastry, defrosted
2 tbsp walnut coriander and chilli chutney / pesto (recipe shown here)
6 oz feta cheese
1 tbspn olive oli
3 large tomatoes
1 yellow pepper



Method
1. Preheat the oven at 200 degrees C
2. Roll out the pastry to a 10inX10in square
3. Place on a greesed baking sheet, score a line about 1/2 inch for the edge of the pastry
4. Crumble the cheese and mix with the chutney and olive oil
5. Spread evenly over the pastry, leaving the edges empty.
7. Place thick slice of tomatoes, and slices of pepper on top of the cheese
8. Spray with olive oil
9. Bake for 20-25 minutes.
10. Serve with a green salad

Mayai Dungri jo shak / Anda Bhurji / Spicy Scrambled Eggs

Mayai is eggs in swahilli, dungri is onions in Kutchi, this is a traditional family recipe. We usually have it as a light supper or lunch. Not breakfast, but hey anything goes!

Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chillies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn tumeric
3 eggs; beaten
1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil

Method
1. Heat the oil, and saute the potatoes until cook, remove and set aside
2. Fry the onions until golden brown, add the garlic, ginger and tomatoes fry for a few minutes.
3. Add the cumin/coriander and tumeric powders, stir and fry for 2 minutes
4. Add the potatoes, salt, chives and stir and cook for 2 minutes.
5. Add the eggs, stir until cooked.
6. Add the coriander, mix and serve hot with chapatti or on toast.

serves 2

Chana Palak / Spinach with Chickpeas

1 400ml can Chickpeas; drained and washed
1 tablespoon oil
1 onion; chopped finely
3 tomatoes; blanched, peeled and chopped
4 cups chopped spinach
2 cloves garlic; minced
1 inch ginger; grated
2 green chillis; minced
1/2 tspn tumeric powder
2 tspns coriander/cumin powder
1/2 tspn garam masala
Salt to taste
1 tablespoon chopped coriander leaves



Methods
1 Fry the onions in the heated oil, until golden brown, add the tomatoes, garlic, ginger and chillis, cook for about 5-8 minutes until it is blended together.
2. Add the tumeric, coriander and cumin powders, stir and cook for about 3 minutes.
3. Add the spinach, stir and cook for a further 8 minutes, until it is limp
4. Add the chickpeas, mix and cook for a further 10 minutes
5. Add the garam masala and the coriander leaves; mix. Serve with chapatis.

Dahi Wada

Ingredients
1/2 cup urad dal; washed and soaked overnight
1/2 cup mung dal; washed and soaked overnight
1 medium onion
2/3 green chillies
2 cloves garlic
2 inches ginger
1 small bunch coriander
salt to taste
oil for frying
2 cups yogurt
2 tspn chat masala
salt to taste


Method
1. Drain the dal, grind using a food processer , place the thick paste in a bowl
2 Grind the onion, coriander, chillis, garlic and ginger in the food processer, add to the ground dal and mix.
3 Add the salt and beat the mixture to get as much air into it as possible, add a little water is neccesary, the mixture should be fairly thick. (not runny)
4. Heat the oil and add 1 table spn to the mixture, beat it in.
5. take 1 tablespn of the mixture and gently place in the medium hot oil, using a tspn to push the mixture off. Flip the vada over so both sides are golden brown.
6. Remove and place in cold water, let them soak for 2-3 minutes, remove, squeeze excess water out and place in a bowl
.
7. Whisk the yogurt, add the chat masala and salt, pour over the vada.
8. Let the vada soak for a couple of hours, serve with tamarind chutney