enough for 2-4 depending on serving size, and whether you're eating it with rice or not.
1 heaped tspn coconut oil
1 large tablespoon full of korma paste
1 chicken breast, cut into 2cm dice
1 tin of coconut cream
1 tin of lentils, rinsed and drained
1/2 bunch coriander, chopped
place oil and paste into thermomix and heat for 4 minutes 100' speed 1
add chicken and cook for 4 minutes 100' reverse speed soft
add coconut cream and cook for 13 minutes 100' reverse speed soft
add lentils and cook for 5 minutes 100' reverse speed soft
add coriander and stir through and serve :)
i think you could toss some baby spinach through at the end too - i meant to and forgot!
Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts
25.1.10
Links - Indian
oh dear, i have 133 links saved in my bloglines ! no wonder it's so hard to find the new posts if there's not more than about 50 lol so here are the Indian ones I had saved to try one day...
Curry (Leaf) Powder
cumin / jeera bread
GLUTEN FREE bajra roti
Palak Panir
moth beans spinach gravy (what are moth beans)
vegetable & egg pulav
egg biriyani
pulav with whole spices
sweet & spicy okra
tomato saar (have made this and it's nice, VERY quick)
paneer butter masala
quick chickpea curry
aloo methi
bean & potato stirfry
garlicky lentils with spinach
potato okra stirfry
brinjal potato stirfry
tomato paneer
potato cauliflower curry
chickpea curry
Channa hariyali (chickpeas with coriander)
black bean curry & potato curry
mock aloo gobi (tmx)
chicken biriyani & gravy
methi chicken
grilled chicken kebab
Hyderabadi chicken biryani
methi murgh - chicken with fenugreek
murgh masallam
chicken vindaloo
chicken masala
koftas
aam kulfi
doodh peda
aam khand
hmmm well that got rid of 32 links lol i feel likei need to hold an indian themed dinner party to try some of these recipes - who's in?!
posted by Karen at http://brazen20au.blogspot.com
Curry (Leaf) Powder
cumin / jeera bread
GLUTEN FREE bajra roti
Palak Panir
moth beans spinach gravy (what are moth beans)
vegetable & egg pulav
egg biriyani
pulav with whole spices
sweet & spicy okra
tomato saar (have made this and it's nice, VERY quick)
paneer butter masala
quick chickpea curry
aloo methi
bean & potato stirfry
garlicky lentils with spinach
potato okra stirfry
brinjal potato stirfry
tomato paneer
potato cauliflower curry
chickpea curry
Channa hariyali (chickpeas with coriander)
black bean curry & potato curry
mock aloo gobi (tmx)
chicken biriyani & gravy
methi chicken
grilled chicken kebab
Hyderabadi chicken biryani
methi murgh - chicken with fenugreek
murgh masallam
chicken vindaloo
chicken masala
koftas
aam kulfi
doodh peda
aam khand
hmmm well that got rid of 32 links lol i feel likei need to hold an indian themed dinner party to try some of these recipes - who's in?!
posted by Karen at http://brazen20au.blogspot.com
20.12.09
Rough guide to daal and spicy vegies (indian style) (GF, TMX)
we had such yummy vegies and daal, here's a very rough guide to what i did:
Daal
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving
Vegies
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too
serve with rice :)
PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time
Daal
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving
Vegies
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too
serve with rice :)
PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time
2.6.09
Middle Eastern lentils and rice with blackened onions
from the SMH Good Living magazine for 2/6
6 tab olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tspn ground cumin
1/2 tspn ground cinnamon
1/2 tspn ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup long grain rice, washed and drained
1 cup plain yoghurt, drained through muslin lined colander for 30 mins
fresh mint sprigs to garnish
heat 2 tabs oil in large saucepan. add ONE onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.
add water or stock and lentils and bring to the boil. reduce heat to low and simmer for 10-15 mins.
stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice & lentils are tender, about 15 mins. season well with S&P
meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 mins.
arrange rice & lentils on a platter and sprinkle with onion. servew ith yoghurt & mint.
6 tab olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tspn ground cumin
1/2 tspn ground cinnamon
1/2 tspn ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup long grain rice, washed and drained
1 cup plain yoghurt, drained through muslin lined colander for 30 mins
fresh mint sprigs to garnish
heat 2 tabs oil in large saucepan. add ONE onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.
add water or stock and lentils and bring to the boil. reduce heat to low and simmer for 10-15 mins.
stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice & lentils are tender, about 15 mins. season well with S&P
meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 mins.
arrange rice & lentils on a platter and sprinkle with onion. servew ith yoghurt & mint.
14.5.09
Quick & Easy Slow Cooker Spag Bol Sauce (GF)
My slow cooker is a 5L and this amount of spaghetti bolognaise sauce nearly filled it, so please adjust if yours is smaller. This amount made enough for 4 meals for the 5 of us.
1.5kg lean mince, broken up with a spoon as you put it in.
1-2 onions, chopped (i chopped everything in the thermomix on speed 5)
5-6 carrots & / or zucchinis, chopped finely
6-8 shortcut rashers bacon, chopped finely
around 1 cup red lentils
2 large jars of pasta sauce (I use the Aldi Organic one) or a bottle of passata / sugo
few spoonfuls of tomato paste, optional
splash of red wine - about 1/4 cup
herbs to taste (i don't need these with the pasta sauce but would use them with passata)
stock powder or stock concentrate to taste (i used 1 dessert spoon full of stock concentrate)
place it all in the slow cooker on high or auto. I checked on it for the first half hour before leaving, stirring it around a bit.
If you don't have auto turn down to low and cook for 6-10 hours.
serve with pasta, baked potatoes, in lasagne etc.
note: you definitely don't need any liquid other than the wine and pasta sauce!
And as to what I did with my thermomix yesterday... you're looking at it above! I work on Wednesday afternoons & evenings and spend the morning preparing, so I don't do any cooking other than sometimes preparing dinner for geoff to give the kids while I'm at work. I didn't even make my breakfast as I had the leftover GF bread with avocado on it!
1.5kg lean mince, broken up with a spoon as you put it in.
1-2 onions, chopped (i chopped everything in the thermomix on speed 5)
5-6 carrots & / or zucchinis, chopped finely
6-8 shortcut rashers bacon, chopped finely
around 1 cup red lentils
2 large jars of pasta sauce (I use the Aldi Organic one) or a bottle of passata / sugo
few spoonfuls of tomato paste, optional
splash of red wine - about 1/4 cup
herbs to taste (i don't need these with the pasta sauce but would use them with passata)
stock powder or stock concentrate to taste (i used 1 dessert spoon full of stock concentrate)
place it all in the slow cooker on high or auto. I checked on it for the first half hour before leaving, stirring it around a bit.
If you don't have auto turn down to low and cook for 6-10 hours.
serve with pasta, baked potatoes, in lasagne etc.
note: you definitely don't need any liquid other than the wine and pasta sauce!
And as to what I did with my thermomix yesterday... you're looking at it above! I work on Wednesday afternoons & evenings and spend the morning preparing, so I don't do any cooking other than sometimes preparing dinner for geoff to give the kids while I'm at work. I didn't even make my breakfast as I had the leftover GF bread with avocado on it!
9.3.09
A Lazy's Mum's Soup
hehe
i always make my soup in the biggest chunks of vegies possible, as i can't be bothered chopping vegies finely when i'm going to puree anyway! today is a holiday, and while it's not cold it is grey and overcast. i made a loaf of gluten free bread and this soup which everyone had a second bowl of...
you'll need a very large saucepan or stock pot for this
1 tab olive oil
1 large onion, roughly diced
1 tab cumin seeds or ground cumin ( i ran out of seeds!!)
1 tab ground coriander
1/2 large butternut pumpkin, peeled, cut into large (2"/5cm) chunks
2 large sweet potatoes, peeled, cut the same
1 large carrot, ends cut off and cut into smaller chunks (i find carrot cooks slowly when unpeeled)
1 medium potato, washed and cut into quarters
3cm ginger, peeled and quartered
4-5 large cloves of garlic, squashed and peeled
red lentils, maybe about 1.5 cups?
chicken stock to taste
water to cover
heat oil over medium heat and fry onions a few minutes. add spices and cook a few minutes more.
add everything else and cook until vegies are soft enough to break apart (maybe 25 mins).
puree in the pot and serve when smooth. everyone else had theirs with sour cream but i liked mine as it was.
i always make my soup in the biggest chunks of vegies possible, as i can't be bothered chopping vegies finely when i'm going to puree anyway! today is a holiday, and while it's not cold it is grey and overcast. i made a loaf of gluten free bread and this soup which everyone had a second bowl of...
you'll need a very large saucepan or stock pot for this
1 tab olive oil
1 large onion, roughly diced
1 tab cumin seeds or ground cumin ( i ran out of seeds!!)
1 tab ground coriander
1/2 large butternut pumpkin, peeled, cut into large (2"/5cm) chunks
2 large sweet potatoes, peeled, cut the same
1 large carrot, ends cut off and cut into smaller chunks (i find carrot cooks slowly when unpeeled)
1 medium potato, washed and cut into quarters
3cm ginger, peeled and quartered
4-5 large cloves of garlic, squashed and peeled
red lentils, maybe about 1.5 cups?
chicken stock to taste
water to cover
heat oil over medium heat and fry onions a few minutes. add spices and cook a few minutes more.
add everything else and cook until vegies are soft enough to break apart (maybe 25 mins).
puree in the pot and serve when smooth. everyone else had theirs with sour cream but i liked mine as it was.
23.12.08
"Jubilant" Dal, Thermomix style
dinner tonight was this recipe, made in the thermomix (mostly) it was a very nice mild flavour. next time i'll use a little more lentils in it and do more of the steps in the tmx.
here's my version:
6 garlic cloves
1 tsp ghee
1 tsp cumin
1 tsp turmeric powder
Half tsp chilli powder (optional)
1 tbsp oil
1 medium onion, peeled and quartered
1 small - medium sweet potato, peeled and cut into chunks
200gm red lentils
1 bunch fresh spinach, shredded, or 1 packet frozen spinach
2 medium tomatoes, quartered & sliced
2 tspns Massell chicken stock powder
Place the garlic cloves in the thermomix and peel them on reverse speed 4 for 3-6 seconds
remove skins and chop on speed 6 for 2-10 seconds (until you hear pieces stop hitting the sides)
scrape garlic out and place in a small saucepan with the ghee (do not heat yet)
place oil in a pot and heat over medium-high heat, add spices
place onion in the thermomix and chop for around 5 seconds seconds on speed 6. remove and place straight into the saucepan with the spices, stir
place sweet potato in the thermomix and chop for around 5-10 seconds on speed 6 (optional - you might prefer to dice this yourself if you want bigger pieces). place into the saucepan with spices and onion, stir
add the sliced tomato in with the onion & sweet potato and cook, stirring occasionally for 5 minutes or so **
in the meantime place lentils in the thermomix and add 350g of water. cook on reverse speed 2 temp 80' for 15 minutes
add the spinach to the onion saucepan and cook until wilted. turn heat down to low. when the lentils are done add more water if needed then add the onion / tomato / spice mix. cook for another 10 minutes on reverse speed 2 temp 80'
add the stock powder through the top of the lid.
meanwhile heat the ghee over medium-low heat until fragrant and starting to brown. pour in through the top of the lid.
check that your lentils are cooked - if not cook at reverse speed 2 temp 80' for 3-5 minutes longer until done.
serve with steamed basmati rice and microwaved pappadums ***
** i guess you could do this part in the thermomix too but it would increase the overall cooking time as using the stove lets you cook both at once :)
*** we learned tonight that you cannot microwave pappadums on a plate! they just would not cook! as soon as we put them on the turntable (on paper towel) they cooked perfectly!
here's my version:
6 garlic cloves
1 tsp ghee
1 tsp cumin
1 tsp turmeric powder
Half tsp chilli powder (optional)
1 tbsp oil
1 medium onion, peeled and quartered
1 small - medium sweet potato, peeled and cut into chunks
200gm red lentils
1 bunch fresh spinach, shredded, or 1 packet frozen spinach
2 medium tomatoes, quartered & sliced
2 tspns Massell chicken stock powder
Place the garlic cloves in the thermomix and peel them on reverse speed 4 for 3-6 seconds
remove skins and chop on speed 6 for 2-10 seconds (until you hear pieces stop hitting the sides)
scrape garlic out and place in a small saucepan with the ghee (do not heat yet)
place oil in a pot and heat over medium-high heat, add spices
place onion in the thermomix and chop for around 5 seconds seconds on speed 6. remove and place straight into the saucepan with the spices, stir
place sweet potato in the thermomix and chop for around 5-10 seconds on speed 6 (optional - you might prefer to dice this yourself if you want bigger pieces). place into the saucepan with spices and onion, stir
add the sliced tomato in with the onion & sweet potato and cook, stirring occasionally for 5 minutes or so **
in the meantime place lentils in the thermomix and add 350g of water. cook on reverse speed 2 temp 80' for 15 minutes
add the spinach to the onion saucepan and cook until wilted. turn heat down to low. when the lentils are done add more water if needed then add the onion / tomato / spice mix. cook for another 10 minutes on reverse speed 2 temp 80'
add the stock powder through the top of the lid.
meanwhile heat the ghee over medium-low heat until fragrant and starting to brown. pour in through the top of the lid.
check that your lentils are cooked - if not cook at reverse speed 2 temp 80' for 3-5 minutes longer until done.
serve with steamed basmati rice and microwaved pappadums ***
** i guess you could do this part in the thermomix too but it would increase the overall cooking time as using the stove lets you cook both at once :)
*** we learned tonight that you cannot microwave pappadums on a plate! they just would not cook! as soon as we put them on the turntable (on paper towel) they cooked perfectly!
20.12.08
Lentil, Vegie & Feta Salad
a brand new recipe from the weightwatchers satisfaction plan, this looks utterly delicious!
this quantity serves 1
1/2 cup canned brown lentils
2 tabs canned baby beets, chopped
1/2 lebanese cucumber, diced
3 cherry tomatoes, halved
1 tabs red onion, finely diced
1 tab balsalmic dressing (i will have to check this for gluten and substitute if necessary)
30g reduced fat feta
small handful baby rocket leaves
combine
serve with multigrain roll. can also add chicken breast or shaved ham
(quantity for 6
2 cans brown lentils, drained
1 can baby beets, chopped
2 lebanese cucumbers, diced
1 punnet cherry tomatoes, halved
1 red onion, finely diced
6 tab balsalmic dressing (i will have to check this for gluten and substitute if necessary)
180g reduced fat feta
1 packet baby rocket leaves
25.11.08
Links - Meat Dishes #2
link to first lot
homemade breakfast sausage
asian peanut butter pork - slow cooker
Chicken & Cider Stew w/ Apple & Potato Mash
five spice pork belly
gosht do piaza (lamb with double onions)
dal gosht - spiced lamb with lentils
mongolian beef
chicken stewed in wine, garlic & cinnamon
caldo gallego (spanish soup with bacon & chorizos)
honey ginger chicken
truman capote's chicken hash
chicken with bacon, rosemary and lemon
leek and cheese (and mince) soup
homemade breakfast sausage
asian peanut butter pork - slow cooker
Chicken & Cider Stew w/ Apple & Potato Mash
five spice pork belly
gosht do piaza (lamb with double onions)
dal gosht - spiced lamb with lentils
mongolian beef
chicken stewed in wine, garlic & cinnamon
caldo gallego (spanish soup with bacon & chorizos)
honey ginger chicken
truman capote's chicken hash
chicken with bacon, rosemary and lemon
leek and cheese (and mince) soup
2.11.08
Links - Vegetarian / Vegetables #2
first list of links to try here http://brazen20au.blogspot.com/2008/07/links-vegetarian-vegetables.html
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
8.10.08
Indian style side dishes
well after postponing it all weekend i finally started making the Chicken Tikka Masala at 5pm on Monday, only to discover it had to marinate overnight! ooops!
so last night I finally cooked it up. it was good, though the recipe definitely needs tweaking (it had too much lime juice for a start) like the Butter Chicken did. This recipe is a perfect recipe for the Thermomix (other than the grilling of the chicken and the marinading i did all the rest in the TMX) so when i've had a bit more of a play with the recipe i'll post a conversion.
we had it with rice (of course lol), some more of tenina's naan's (last of the freezer stash), a lentil and beet chard dish (ryan said "oh YUM, i LOVE lentils!! when he saw it lol) and a vegie dish which i thought would be a disaster, but was actually quite nice. no recipes today, but i will note down spice combos so i have them for another time...
Lentils:
brown lentils
beet chard
black mustard seeds
fennel seeds
garam masala (need to find which recipe i used and make more!)
garlic
cumin seeds
chicken stock
cardamom pods
vegies:
sweet potato
eggplant
onion
sugar snap peas
fenugreek
garlic
coconut cream
chicken stock
aagh can't remember the other spices... will have to come back later
and flickr isnt cooperating with uploading photos this morning either :(
so last night I finally cooked it up. it was good, though the recipe definitely needs tweaking (it had too much lime juice for a start) like the Butter Chicken did. This recipe is a perfect recipe for the Thermomix (other than the grilling of the chicken and the marinading i did all the rest in the TMX) so when i've had a bit more of a play with the recipe i'll post a conversion.
we had it with rice (of course lol), some more of tenina's naan's (last of the freezer stash), a lentil and beet chard dish (ryan said "oh YUM, i LOVE lentils!! when he saw it lol) and a vegie dish which i thought would be a disaster, but was actually quite nice. no recipes today, but i will note down spice combos so i have them for another time...
Lentils:
brown lentils
beet chard
black mustard seeds
fennel seeds
garam masala (need to find which recipe i used and make more!)
garlic
cumin seeds
chicken stock
cardamom pods
vegies:
sweet potato
eggplant
onion
sugar snap peas
fenugreek
garlic
coconut cream
chicken stock
aagh can't remember the other spices... will have to come back later
and flickr isnt cooperating with uploading photos this morning either :(
4.10.08
a Thermomix dinner
with rain and cooler weather tonight (and a huge lunch out) geoff wanted to make soup for dinner, so i suggested he try Lexie's lentil soup, with some TM31 bread on the side. (well actually i suggested foccacia but he wasn't organised in time to make that)
the soup was very nice and the kids all had THREE serves each!!! wow!
it's very garlicky and otherwise very smooth and creamy tasting, you'd never know it's sort of healthy lol
i do love the TM31 bread. ok so it's not light and fluffy like foccacia but it's so quick and easy to make and it's got to be better for you! it's made with whole wheat which is ground up in the thermomix - hence the darker colour you can see in the photo above.
it's not sandwich bread, but great as a dinner accompaniment.
thanks for the recipe lexie!
24.7.08
crazy week
i honestly don't know where the week has gone, but it is nearly over. i still haven't even posted my review and pics of the crumpets from last weekend!anyway, our lentil soup was very nice the other night, geoff commented that "it was much better than i thought it would be" LOL
i won't do a thermomix conversion for it (because i like to have leftovers and the tmx only does enough for a meal for the 5 of us) but if any other tmx owners would like to do their own version please feel free :)
Bacon or salami of any kind - 4-6 slices, finely diced
Onion - 1-2, finely diced
Garlic, crushed
Carrots - 1-2, diced
Celery (optional)
zucchinis - 1-2, diced
red capsicum, finely diced
tomatoes - 6, roughly chopped, or 2 tins of diced
red Lentils - around 2 cups
vegetable stock
tomato paste - heaped spoonful (optional - i can't remember if i acutally put this in or not lOL i think i didn't in the end ;))
baby Spinach - a few handfuls
fry bacon/salami and onion over med-low heat in a large saucepan or soup pot, until onion is starting to turn translucent. add garlic and carrots and fry for a few more minutes.add in all the other ingredient except the spinach, fill the pot to just below the top with extra water if needed.
bring to the boil, then turn down to a simmer and cook until lentils are starting to fal apart and look almost creamy. there will be a 'scum' on the top, you can skim it off if you like or be lazy like me and ignore it and it will go away ;)
when the lentils are done add in teh spinach and stir a few times til the spinach wilted and serve with parmesan if desired, cracked black pepper and crusty bread.22.7.08
lazy dinner
we've been out all day since just after 9am and i have had to deal with a feral disobedient 2 year old almost all day (the only break being when i went to have a pap smear, oh joy) so i can't be stuffed cooking 'real' food.
a few weeks ago i bought a really yummy soup from woollies - can you believe it? it's the woolworths select brand tomato and lentil soup (in the cold section). i'm going to try to replicate it tonight. i have no celery but i have everything else.
here is the list of ingerdients i wrote from the back of the container, i will finish this after dinner :) i've left it too late (yet again) to make foccacia so will make the basic TM31 bread...
Lentils
Bacon
Onion
Carrots
Celery
Spinach
Garlic
a few weeks ago i bought a really yummy soup from woollies - can you believe it? it's the woolworths select brand tomato and lentil soup (in the cold section). i'm going to try to replicate it tonight. i have no celery but i have everything else.
here is the list of ingerdients i wrote from the back of the container, i will finish this after dinner :) i've left it too late (yet again) to make foccacia so will make the basic TM31 bread...
Lentils
Bacon
Onion
Carrots
Celery
Spinach
Garlic
11.7.08
A Feast for Friday!
some how or other i went from entirely uninspired to make dinner (was thinking beans on toast) to cooking this feast... not sure how that happened but was pretty good lol
Menu:
Butter Chicken (TMX recipe)
Daal with pumpkin & spinach
basmati rice
raita
tomato & cucumber sambal
bananas with coconut (is that a sambal too?)
pappadums
tomato relish
brinjal pickle
click here to see what each dish looked like :)
and more details...
Butter Chicken (TMX recipe) I'm not sure about the success of this recipe. i don't think it was like the butter chicken we're used to but it's been so long since we've had indian out i can't remember!! lol i didn't have cream so i used a mix of sour cream and evaporated milk and made it too runny. I also only had 50g of cashews so subbed in 100g of almonds. i did add some tomato paste as i was worried my tomatoes weren't ripe and tasty enough. i'll probably make it again but i'll have to try a takeaway version and see if i can adapt this one ;)
Daal with pumpkin & spinach This is very simple :) melt some ghee, gently fry some garlic, black mustard seeds and garam masala. pour in water / stock. add in red lentils and diced pumpkin. when lentils are cooked add in spinach and coconut milk and allow spinach to wilt before serving.
basmati rice
raita
tomato & cucumber sambal
bananas with coconut (is that a sambal too?)
pappadums we just microwave ours - they are so much nicer not done in oil!!
tomato relish mum's recipe :) will track it down (i think it's on eb) and repost here
brinjal pickle
8.5.08
Dhal
the indian dinner the other night was soooooo good and the best bit ws the dhal - which was only supposed to be the side dish LOL
1-2 tspns ghee, melted
1 onion, finely chopped
1-3 garlic cloves, roughly chopped
1 sweet potato, peeled and cut into small dice (about 3/4cm)
1 potato, cut into small dice
black mustard seeds, maybe 1 tab
fenugreek seeds, maybe 1 1/2 tspns
cumin seeds, maybe 1 tspn
(you can also add turmeric or saffron for colour if you like)
fry all of the above on a medium heat until the onion and garlic are translucent
add water to cover by a few inches. put in lentils, maybe 2 cups (i really have no idea how many i put in lol)
add 2 zucchini in small dice
chicken stock powder, maybe 1.5 tabs
simmer until lentils become thick and soupy. add more water to have a soup like consistency.
this was a bit different to my usual dhal and a very happy mistake as it was divine, much better than usual! LOL
i have a feeling i might have left something out above so might come back to this recipe later...
oh and i also can't dcide how to spell it LOL
1-2 tspns ghee, melted
1 onion, finely chopped
1-3 garlic cloves, roughly chopped
1 sweet potato, peeled and cut into small dice (about 3/4cm)
1 potato, cut into small dice
black mustard seeds, maybe 1 tab
fenugreek seeds, maybe 1 1/2 tspns
cumin seeds, maybe 1 tspn
(you can also add turmeric or saffron for colour if you like)
fry all of the above on a medium heat until the onion and garlic are translucent
add water to cover by a few inches. put in lentils, maybe 2 cups (i really have no idea how many i put in lol)
add 2 zucchini in small dice
chicken stock powder, maybe 1.5 tabs
simmer until lentils become thick and soupy. add more water to have a soup like consistency.
this was a bit different to my usual dhal and a very happy mistake as it was divine, much better than usual! LOL
i have a feeling i might have left something out above so might come back to this recipe later...
oh and i also can't dcide how to spell it LOL
11.4.08
Slow Cooker Vegie Dhal
vegie dhal
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
maybe 2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
around 1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water - i had the CM powder and chicken stock powder too, so i used about 2/3 cup coconut milk powder, maybe 2-3 teaspoons of chicken stock and probably most of a litre of hot water.
cook all this on high for 3 hours then add in some green vegies (i used leftover spinach and rocket salad mix) and chopped coriander. serve with yoghurt and mango chutney.
** use any vegies you have in this eg: capsicum, pumpkin, carrot, cauliflower, peas, beans etc etc
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
maybe 2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
around 1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water - i had the CM powder and chicken stock powder too, so i used about 2/3 cup coconut milk powder, maybe 2-3 teaspoons of chicken stock and probably most of a litre of hot water.
cook all this on high for 3 hours then add in some green vegies (i used leftover spinach and rocket salad mix) and chopped coriander. serve with yoghurt and mango chutney.
** use any vegies you have in this eg: capsicum, pumpkin, carrot, cauliflower, peas, beans etc etc
slow cooker Pork & Apples
pork and apples - yum! 4/6/06
no real recipe - i used
pork chops (but wouldn't again as it was too fatty) quickly sealed over a high heat
2-3 red onions, caramelised over a low heat with some olive oil and
around 1-2 tablespoons of fennel seeds
sweet potato cut into chunks
half a bag of red lentils
chicken stock powder / cube
jar of apple sauce or apple puree or pie apple
dried apples
enough water to just cover everything
cook until the lentil are soupy and mushy
emelia and i just ate it on it's own with the pork broken up and mixed through it
no real recipe - i used
pork chops (but wouldn't again as it was too fatty) quickly sealed over a high heat
2-3 red onions, caramelised over a low heat with some olive oil and
around 1-2 tablespoons of fennel seeds
sweet potato cut into chunks
half a bag of red lentils
chicken stock powder / cube
jar of apple sauce or apple puree or pie apple
dried apples
enough water to just cover everything
cook until the lentil are soupy and mushy
emelia and i just ate it on it's own with the pork broken up and mixed through it
Spiced Carrot Soup
based on a recipe that was in the sunday paper a few weeks ago - i made this one in the slow cooker and it was great!! and even if you're not that keen on carrots you'll like this one
1 kg carrots, peeled if you want, chopped into 1" pieces
1 onion, chopped
1 tspn each of black / brown mustard seeds, ground cumin and coriander
2-3 tspns of crushed garlic
olive oil
1/2 - 3/4 cup red lentils
2 chicken stock cubes
water as needed (at least 3 cups)
1/2 - 1 tin coconut cream
coriander to serve (optional)
heat oil and gently fry onion and spices on medium heat.
add carrots (or place carrots in bottom of slow cooker then top with onion spice mix)
add lentil then chicken stock cubes and water as required.
when carrots & lentils are nearly cooked add the coconut cream.
blend into soup consistency (or mash well) and add any more hot water required for soupiness!
serve with chopped coriander if desired.
I served mine with fresh wholemeal bread made in the bread maker, but it would be nice with a loaf of herb and garlic bread or naans or anything like that.
1 kg carrots, peeled if you want, chopped into 1" pieces
1 onion, chopped
1 tspn each of black / brown mustard seeds, ground cumin and coriander
2-3 tspns of crushed garlic
olive oil
1/2 - 3/4 cup red lentils
2 chicken stock cubes
water as needed (at least 3 cups)
1/2 - 1 tin coconut cream
coriander to serve (optional)
heat oil and gently fry onion and spices on medium heat.
add carrots (or place carrots in bottom of slow cooker then top with onion spice mix)
add lentil then chicken stock cubes and water as required.
when carrots & lentils are nearly cooked add the coconut cream.
blend into soup consistency (or mash well) and add any more hot water required for soupiness!
serve with chopped coriander if desired.
I served mine with fresh wholemeal bread made in the bread maker, but it would be nice with a loaf of herb and garlic bread or naans or anything like that.
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