Category: MAINS

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INDIANISH ENCHILADAS

Indianish Enchiladas

There are a lot of flavours in common when it comes to Mexican and Indian cuisine. Yes the extensive use of cumin, coriander, chilli and tomato come to mind but there are some lesser known ones like tamarind that feature regularly in both the cuisines. I was fascinated and looked into this and learnt that when the Spanish colonized Mexico, they introduced flavours like tamarind, sesame through the Moorish / African influence.

INGREDIENTS

For the filling

400 grams paneer, grated

1 x 400 grams tin of black beans, drained, rinsed and mashed lightly

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ADAI DOSA

Adai Dosa

In South India, several variations of dosas (savoury pancakes) are served anytime in the day. They really are a complete meal and are low GI (glycaemic index) making it perfect for a light dinner. Bonus they are vegan and gluten free as well.

INGREDIENTS

Mung Dhal (yellow) – 250 grams

Split chick peas (channa dhal) – 125 grams

2 tablespoons rice

2 dried red chillies, deseeded, cut and soaked in warm water for half an hour

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KUMARA, LENTIL SOUP WITH BALSAMIC ONIONS

Kumara, Lentil Soup with Balsamic Onions

This is from Peter Gordon’s cookbook “A World in My Kitchen” which is one of his earlier cookbooks. This is simple, earthy and nourishing so have made it many a time not only just in winter but anytime I want a quick and easy meal. All you need is some good crusty bread.

INGREDIENTS

80 grams butter

200 grams onion, finely chopped

1 teaspoon cumin seeds

12 sage leaves, torn in half

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CHICKEN TIKKA MASALA

Chicken Tikka Masala

This recipe is from Atul Kocchar’s Simple Indian cookbook. It has been a super hit in our household and I have made it many a time for friends and family. I have always made tandoori chicken first and then made the chicken tikka masala. The chicken is twice cooked, the trick being to cook the chicken slightly under the first time when you make the Tandoori chicken. You can buy ready made tandoori chicken but honestly it is worth the effort to make it at home. I have adapted the recipe to suit our palates so the end result is medium spiced chicken tikka masala. The photo does not do justice – it is a case of ugly delicious.

INGREDIENTS

1.2kgs tandoori spice roasted chicken

2 tablespoons vegetable oil

7cm piece of ginger, peeled and roughly chopped

2 x 400 grams tins of Italian tomatoes

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ROAST CAULI & BUTTERNUT SOUP WITH SAGE

Roast Cauli & Butternut Soup with Sage

The recipe is from Hugh Fearnley –Whittingstall’s Much More Veg.

This is a deliciously creamy soup perfect for a cold night. It is easy to make: the veg are simply roasted then blitzed. It is fantastic finished with a trickle of good balsamic vinegar and a dollop of crème fraiche.

INGREDIENTS

1 small to medium cauliflower (about 700 grams)

600 grams (half) of a butternut squash

1 large onion, roughly chopped

4 garlic cloves, peeled but left whole

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LEEK & ROASTED BUTTERNUT RISOTTO

I served this with parsley, pepita (pumpkin kernels) pesto. I normally buy parmesan in the block and freshly grate as and when I need.

Leek and Butternut Risotto

INGREDIENTS

600 grams butternut squash, peeled and chopped into 2 centimetre cubes

1 tablespoon extra-virgin olive oil

1 leek, washed thoroughly, quartered lengthwise and sliced thinly

1 plus ½ cup Arborio rice

150ml dry white wine

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