Tag Archives: chilli

Spinach with Mushrooms and Red Peppers

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Ingredients

450g fresh or frozen spinach
2 tbsp oil
2 small onions chopped
6-8 curry leavesOLYMPUS DIGITAL CAMERA
1 tsp garlic crushed
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
1 1/2 tsp ground coriander
1/4 tsp onion seeds
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped
1 cup low fat fromage frais (see below)
2 tbsp fresh coriander leaves chopped

 

Method

If using fresh spinach, blanch it briefly in boiling water and drain. If using frozen spinach, thaw and drain. Set aside

Heat oil in a wok or frying pan and fry the onions and curry leaves and onion seeds for 1-2 minutes. Add the garlic,ginger,chilli powder, salt and ground ginger. Fry for 2-3 minutes.

Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.

Add the spinach and fry for 4-6 minutes, then add the fromage frais and fresh coriander, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.

 

NB: Fromage Frais – we can’t buy this in supermarkets in Aust, so use 1/2 cream cheese and 1/2 natural yoghurt. I made this twice – using fresh spinach as well frozen – refer pictures.  For an alternate taste i used cream instead of fromage frais.

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Dhal

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Dhal

Ingredients

  • 1/2 cup red lentils
  • 1/3 cup yellow split lentils
  • 1/2 onion
  • 1 small carrotDhal
  • 2 green chillies
  • 1 tomato
  • Juice of 1 lemon
  • Handful of fresh coriander
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1 tbsp ghee
  • 4-5 cups waterDSCN6129
  • I even tsp turmeric
  • 6 curry leaves

Method

Rinse lentils well.  Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato.  Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices.  Remove from heat and add chopped coriander. Serve with rice.

Variation: You can add a generous bunch of baby spinach to the dhal.

Tempering Spices.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.