Tag Archives: Cumin

Saudi Spinach with Chickpeas

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Ingredients

3 tbsp ghee
1 tsp yellow asafoetida powder
1 cup tomato purée
3 cups cooked chickpeas
450g spinach leaves blanched, drained and chopped
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp brown sugar
1 tsp baharat **
1 tbsp lemon juice
2-3 tbsp chopped parsley for garnish

Method

Heat the ghee in a medium saucepan over moderate heat. Sprinkle in the asafoetida and fry.
Pour in the tomato purée and cook for 2-3 minutes stirring occasionally until slightly reduced.
Fold the cooked chickpeas into the tomato purée, along with blanched spinach, the salt, pepper, sugar and baharat.
Reduce the heat and cook for an extra 2-3 minutes.
Serve hot,garnished with drizzles of ghee, lemon juice and a sprinkle of fresh parsley.

***Baharat – you can buy this from a middle eastern grocery store.

The Humble Egg Curry

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I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook.  Luckily it is my husbands favourite dishes so it is well received.
 
IngredientsOLYMPUS DIGITAL CAMERA
  • 6 Eggs hard-boiled, shell removed.
  • 1 small red onion finely sliced
  • 2 medium-sized tomatoes chopped roughly
  • Handful of fresh coriander chopped
  • 1 clove garlic crushed and chopped finely
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp chilli powder (optional)
  • 1/2 large red chilli (de seed it if you wish)
  • 2 tsp vegetable oil
  • 1/4 cup water.
Method
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes.  Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced.  Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.
 

Rice with tomatoes and spinach

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I really enjoy the simplicity of this dish.

OLYMPUS DIGITAL CAMERAIngredients

  • 1 Bag baby spinach
  • 2 cups basmati rice
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1-2 tsp salt
  • 1 red onion finely sliced
  • 2 Red chillies finely chopped
  • 2 Tomatoes finely chopped
  • 31/2 cups chicken stock
  • 1/4 cup toasted pine nuts

Method

OLYMPUS DIGITAL CAMERAWash rice several times until water runs clear, then drain. Heat oil in a deep saucepan.  Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute.  Add rice and stir for another minute.  Add tomatoes, spinach, and butter,season to taste.  Add stock, give it a stir and bring to boil.  Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.

My World Famous Pakoras

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I call this world famous because friends and family from around the world have eaten this over the years. I have yet to meet someone who doesn’t like them. There are many recipes for this around, but I do hope you enjoy my version. This recipe would serve 3-4 people.

Ingredients

  • 1 cup Chick Pea Flour (Besan)Pakora1
  • 1/2 cup Self Raising Flour
  • 1 small onion
  • 1/2 bunch choy sum
  • Generous handful of fresh coriander
  • 1 tsp ginger
  • 1/2 tsp Asafoetida
  • 1/2 tsp chilli powder or 2 small fresh chillies
  • 1/2 tsp turmeric
  • 1 tsp cumin seeds
  • 1- 2 tsp salt
  • 1/2 – 1 cup water
  • 1-2 cups Vegetable Oil

Method

Dice onion finely. Chop choy sum and coriander finely. In a medium-sized bowl, add flours, ginger, asafoetida, chilli powder, turmeric, cumin seeds, choy sum, coriander and mix.  Once that is done, start adding water and forming a batter which should be thick in consistency. Heat oil (3-4 cm in-depth) in small wok. Once oil is hot drop teaspoonfuls of mixture and cook for about 4 mins or until it is golden brown.  Serve hot either with a mint chutney or just natural yoghurt.

 

 

 

Green Beans with Shredded Coconut

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This dish is version of a Sri Lankan recipe.

Green Beans 2

Ingredients

  • 500g green beans
  • 1/3 cup Shredded coconut
  • 1/2 tsp Chilli Flakes
  • 1 clove Garlic
  • 1 small onion
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Salt

Method

Remove tips from beans and slice diagonally into 2cm pieces. Slice onions.
Heat oil in a wok on high heat.
Add mustard seeds and cumin, add sliced onion and sauté till starts to change colour.
Add garlic and fry for another 5 secs
Add beans and salt, mix well and allow beans to cook on medium heat for 5 minutes.
Add shredded coconut and chilli flakes. Cook for another two minutes and it’s done.

Serve with Rice and Dhal.

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.