Carrot & Orange Soup
10g Fresh Ginger
3 Spring Onions (or one onion)
Knob of Butter
1 Litre of Water (or stock, preferably)
Salt and pepper to season.
Peel and slice the carrots.
Juice the orange.
Pound or grate the ginger.
Melt the butter in a pot.
Snip in the spring onions and sauté them.
Add the ginger and stir for another minute.
Add the carrots, orange juice and water (or stock) and bring to the boil.
Simmer for ten minutes, until the carrots are al dente.
Blend the whole thing and serve. We had it with rice because there isn’t much bread left and because we tend to eat soup with rice.
3 Medium-sized tomatoes (I used canned because we have no fresh)
2 Green Chillies
5 Cloves of Garlic
1.5 Tablespoons oil (I used ghee – stop laughing down the back!)
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1/2 Teaspoon Chilli Powder
Pinch Turmeric Powder
1/2 Teaspoon Garam Masala
250g Mushrooms (I used chestnut mushrooms)
Salt to taste
3 Tablespoons of Natural or Greek Yogurt
Halve (or quarter, depending on size) the mushrooms.
Peel and quarter the onion and blend it with the tomatoes, chillies, ginger and garlic.
Heat the oil over a medium heat and add the blended mixture and spice powders.
Stir – being careful not to let the masala stick or burn – until the oil begins to separate from the rest of the mixture.
Add the mushrooms and stir gently.
Season with salt and add a splash of warm water.
Cook for about ten minutes until the fungi are soft but not pulpy.
Take off the heat and stir in the yogurt.
450g Atta Flour (plain flour is fine)
2 Teaspoons of Melted Ghee (or oil)
We love chapatis and they are quick and easy to make. I have friends in India who pride themselves on how perfectly round their chapatis are. I don’t get it – I think they taste the same no matter what shape they are. 🙂
Mix the ghee (or oil) into the flour and slowly add enough warm water to make a soft dough. (The amount of water you’ll need depends on the type of flour you’re using and how hard or soft your water is – so apologies for being vague!)
Now comes the fun bit – knead the dough for about 10 minutes. I know this sounds like a long time, but I normally only knead it for about 5 minutes. Last night, however, I lost the run of myself and kneaded it for at least 10 (could have been 15). The result? The best chapatis I’ve ever made.
You need a flat pan to cook these on. I’m lucky – I have a purpose-built tawa that I got in India which does the job perfectly.
Separate your dough into between 12 and 15 lime-sized balls. Dust them with flour and then roll them out until they’re quite flat.
Dry fry these on your flat pan.
When they bubble/puff up, turn them over and use a clean tea-towel to gently press them down. Each one only takes about 3 minutes to cook.
Keep the chapatis warm in tinfoil and serve straight away. If you’re keeping them for later, re-heat quickly on the stove or in the microwave if you have one.
There are many ways to cook lentils. This recipe is for a Red Lentil Curry
200g Red Lentils
2 Teaspoons of Oil
3 Teaspoons of Curry Paste
2 Teaspoons of Curry Powder*
1 Teaspoon of Ground Turmeric
1 Teaspoon of Ground Cumin
1 Teaspoon of Chilli Powder
Pinch of salt
3 Teaspoons of Ginger Garlic Paste**
200g Tomato Paste
Tip the lentils into a sieve and rinse them under cold running water, until the water runs clear, otherwise the lentils will get scummy).
Put the lentils in a saucepan and cover them with cold water. Bring to the boil over a high temperature.
Turn the heat down and simmer the lentils until they are soft but not mushy – about 40 minutes.
Combine the curry paste, all the spice powders (including the curry powder) and salt in a bowl.
While the lentils are cooking, caramelise the onions.
Add the spice paste and poweders to the onions and cook over a high heat for about 2 minutes.
Stir in the tomato paste and reduce the heat. Allow the curry base to simmer away while the lentils finish cooking.
There should be little or no water left on the dhal when it’s finished cooking. If they are very watery, drain (most of) the water off – you don’t want the curry to be sloppy.
Tip the lentils into the curry sauce and mix well.
Serve with chopped coriander, if you have any.
*I make my own curry powder. It’s easy and cheap if you already have the spice powders
3 Tablespoons of Coriander
2 Tablespoon of Turmeric
1 Tablespoon of Ground Cumin
1 Tablespoon of Chilli Powder
1 TAblespoon of Fenugreek
2 Teaspoons of Amchoor (mango powder)
2 Teaspoons of Ground Cinnamon
1 Teaspoon of Ground Cloves
1 Teaspoon of Ground Ginger
1 Teaspoon of Ground Cardamom
Mix all the above together and store in an airtight container.
** Ginger garlic paste can be bought in any Asian shop, and in some supermarkets, but it’s easy to make your own. Just take equal amounts of ginger and garlic and pound them together in a mortar and pestle.