Cabbage and Peas

This is one of my Mum’s recipes, and whilst it wasn’t my favourite dish as a kid, it seems to have grown on me over the years. 

Combination:-
This is a lovely side dish, and is also perfect for a light summer lunch with some freshly made Chapattis, Salad and Raita

Leftovers:-
1. In a Panini with some chopped onions
2. Blitz it in a food processor and make ‘Missi’ rotis for breakfast
3. Turn it into a Veg Biryani made with leftovers (will post recipe if you want)

Ingredients:-
SERVES 4 – 8

1 small – medium size cabbage (not Savoy or any of the fancy ones)
2-3 cups frozen peas (according to taste, as I like a lot of peas)
3 medium onions, finely chopped
2-4 green chillies, finely chopped (according to taste)
1 tin of chopped tomatoes
2 tbsp tomato paste / purée
1 tbsp garam masala
1 tbsp veg masala
1 tbsp salt (to taste)
1 tbsp black pepper
1/2 tbsp turmeric powder / haldi
1 tbsp cumin seeds
1 tbsp cumin / coriander mix powder
1 inch fresh ginger, finely chopped or 1/2 tbsp ginger paste
2 tbsp dried fenugreek leaves (optional)
2 tbsp chopped fresh coriander leaves (optional – to garnish)
2-3 tbsp cooking oil (sunflower / canola/ odourless vegetable)

Method:-

1. Chop the cabbage into half an inch squares. The tougher bits need to be chopped slightly thinner as they will take much longer to cook than the thinner part of the leaves.
2. In a large pot, heat the oil and add the cumin seeds. Cook for 30 seconds, and add the fresh ginger and green chillies (if using).
3. Let these cook for about 1 minute and add the finely chopped onions. Keep an eye on these, as they might stick to the bottom, so stir them from time to time. If they are too sticky, just sprinkle a few drops of water and keep stirring them.
4. These should take about 5 minutes to turn to a very light golden colour and at this point, turn the heat down and add the tomatoes and the paste.
5. Stir these into the onion mix, and add the dried spices including the dried fenugreek leaves. Add about 1/2 cup of water to this mix. Cover and let these cook for about 5 minutes on low heat.
6. I like to use a potato masher, halfway through the cooking process to lightly crush the chopped tomatoes, to help them blend in together.
7. Add the frozen peas and the chopped cabbage. Mix these in carefully. It will look quite bulky, but the cabbage will reduce a lot as it cooks.
8. Sprinkle half a cup of water and cover the pot. Let the steam cook the cabbage and peas for the next 20 minutes.
9. Stir the cabbage at 5 minute intervals to make sure it is not sticking at the bottom. If it is, just sprinkle a little bit of water. 
10. Serve hot and garnish with the fresh coriander.  

Eggs in a Tomato and Onion Sauce

If I said this was a Curry, everyone would know exactly what it is. But, Curry in India literaly just means, Sauce or gravy. So, I am going to stick with its original name as the word Curry, for me makes it sound commercialised!

Hard boiled eggs in a tomato and onion gravy

This dish is perfect for when you have accidentally over-boiled your eggs or when unexpected guests arrive!

Combination:-
Tastes delicious with Cumin Rice or with any flat bread and a mixed salad

Leftovers?:-
Halve the eggs first, and use them in a Panini with some freshly chopped onions or even some Feta cheese

Ingredients:-
SERVES 4-8

6-8 hard-boiled eggs (Large size)
1 tbsp cumin seeds
2 tbsp ginger and garlic paste (or 1 tbsp freshly chopped ginger & 3 cloves of garlic, finely chopped)
2 onions, finely chopped
3 cups tomatoes, finely chopped or 1.5 cans of chopped tomatoes
2 green chillies (optional), finely chopped
2 tbsp Cumin / Coriander mix
1/2 tbsp garam masala
1 tbsp dried Fenugreek leaves (optional)
1 tsp Turmeric powder
2 tbsp cooking oil (Vegetable /Sunflower oil is best)
Salt, red chilli powder and black pepper to taste
A jug of water, as always!

Method:-

1. Peel the boiled eggs, wash them under running water. Using a paring knife, very carefully put some thin cuts on the egg white, being careful not to cut into the yolk. This helps the eggs absorb the flavours from the gravy.
2. In a large pot, heat the oil and add the cumin seeds. They will start spluttering in the oil, let them cook for 20 seconds and add the green chillies if using them.
3. Add the fresh ginger at this point, or the ginger and garlic paste if you are using that instead. Let the fresh ginger cook for 30 seconds or so and add the chopped onions.
4. Don’t overcook the paste as it turns bitter.  If you are using the paste, add the finely chopped onions almost immediately after stirring in the paste.
5. Let the onions cook in this oil, on medium heat until they are light golden and this is the point where I usually add the fresh garlic, as I don’t like the garlic with the burnt edges.
6. Once the onions turn golden brown, add the dried spices. You will notice the mixture looks very dry and will start to stick. Add 1/4 cup of water and cook the mixture. Keep on adding 1/4 cup of water at a time and let this mix cook until it thickens up a bit and then add the tomatoes.
7. When entertaining, I don’t like to serve the dish with chunky onions and garlic bits, so I use a hand blender and give it a blitz at this point. When at home, I like my sauce a bit more rustic, so I tend not to do that. So this is an optional step.
8. Add another 1/2 cup of water to this, cover the pot and let it cook for about 10 minutes on medium heat. Keep an eye on it, and stir it to avoid it getting stuck on the bottom. Add a bit more water if necessary.
9. This should look like a thick gravy / curry by now.
10. Add the onions and also pour in about 2 cups of water. Stir gently.
11. Put the lid back on and let this cook for 5 mins, to let the sauce soak onto the eggs.
12. Serve hot !

Eggs in a tomato and onion sauce

My special Spicy Caesar Salad Dressing

I love Caesar Salad Dressing and I love mine with a little bit of a kick!

I was not able to take a picture of this, the last time I made it as it disappeared by the time my Camera came out. I will add a pic next time I make it.

Ingredients:-

Serves 4

3/4 Cup Extra virgin Olive Oil
1/4 Cup Red Wine Vinegar
6 Anchovy Fillets
4 Tbsp Fresh Garlic finely grated or minced
1 Tbsp Fresh Lemon juice
1 Tbsp Dijon Mustard (and a generous pinch of English Mustard powder if available/optional)
1 Tsp White pepper (adjust to taste)
1 Cup freshly grated Parmesan Cheese
1 Tbsp Worcestershire Sauce (optional)
1 Tbsp Tabasco Sauce (adjust to your taste)
A pinch of salt

Method:-

1. In a large bowl, using the back of a fork, mash-up the Anchovy fillets. Add the parmesan and the garlic to this paste.
2. In a Jug (I use a glass Pyrex measuring jug, as its easy to pour from it and it has a wide mouth), combine all the liquid ingredients, including the mustard using a whisk.
3. Gradually pour the liquid in to the bowl, in a thin stream whilst slowly whisking with the other hand. This needs a bit of elbow grease, as the whisking makes a lot of difference to the texture.
4. Once all combined, taste before adding the salt and pepper seasoning as needed.
5. Keep refrigerated and use within 3 – 4 days and don’t forget to mix before using the dressing.

 Alternative method for the food blender:-

1.  In a food blender, blend together the anchovy fillets and add the parmesan and garlic. Blitz once more.
2. In a jug, combine all the liquid ingredients, including the mustard, using a whisk.
3. Gradually pour this liquid into the food blender, whilst it is whizzing away on medium speed. This will make the Caesar dressing light and fluffy too.
4. Add the seasoning as needed and keep refrigerated.
5. Use within 3-4 days, and don’t forget to mix before using the dressing.

 Leftovers?

This dressing is fantastic when used in a sandwich too. It will completely transform your chicken or tuna salad sandwich, and even just a plain salad sandwich.

Chunky Eggplant with Tomatoes & Onions

This is one of my favourites. I love the chunkiness of this dish and you will want to make this again and again!

Chunky Eggplant

Perfect combinations:- 

Home made Chapatti /Roti or Naan bread and an Onion salad 

Leftovers:- 
The eggplant tastes even nicer the following day with any form of bread ! 

Cooking time: 1 hour 

Ingredients:- 

SERVES 4-6 

1 large chunky Eggplant – wash and cut into cubes, with the skin on 
3 medium size onions – cut into chunks, similar size as the eggplant 
5 cups chopped tomatoes 
2 green chillies, finely chopped (optional) 
Salt and black pepper to taste 
2 tbsp Garam masala 
1 tsp turmeric powder 
Cooking oil 
1 tbsp cumin seeds 
1 tbsp coriander seeds – lightly crushed in mortar and pestle or use 1 tbsp coriander powder if you don’t have the seeds 

Method:- 

1. Preheat oven to 400F. 
2. Spread the eggplant on a large baking sheet / tray and lightly spray with a bit of cooking oil.  Just to lightly coat the skin and bake these in the oven for about 20 mins, until the outer skin gets slightly crispy and light brown.   
3. In a cooking pot, heat 1 tbsp of oil and add the cumin seeds and the coriander seeds.  As soon as they start sizzling add the green chillies and cook for 30 seconds before stirring in the chopped onions. 
4. Let the onions cook until golden brown and add the tomatoes at this stage, along with all the other spices. Cook until the tomatoes soften slightly, about 5 minutes and if it starts to stick at the bottom, add in about a couple of tbsp of water. 
5. Add the roasted eggplant and lower the heat to the lowest possible. Cover the pot and let it cook for about 30 minutes. Stir occasionally and if it starts sticking at the bottom, add 1/2 cup water. 
6. Serve hot with some fresh Chapattis, Rotis or Naan breads.

Spicy Spaghetti Bolognese

Well, this is not exactly an Indian dish, but it is extremely popular with the Indo-Brits in England.  This is my Homestyle version of traditional Spag Bols, with hidden vegetables and a spicy kick.

Spicy Spaghetti Bolognese

Perfect Combinations:- 
A glass of red wine and Garlic Bread. 

Leftovers:- 
Refrigerate and eat the next day – or take it to work for Lunch. 
Cooking Time: 1 hour (including preparation)

Ingredients:- 

SERVES 4-6 

1 lb minced meat (Beef, Pork, Chicken, Turkey, Quorn or Yves Soya) 
1 onion, finely chopped 
1-2 fresh green chillies, finely chopped (to taste) 
6 cloves of garlic, finely chopped 
2 tbsp olive oil 
1/2 tbsp dried basil (or fresh – 1 tbsp) 
1/2 tbsp dried oregano (or fresh – 1 tbsp) 
2 tbsp Worcestershire Sauce 
1 tbsp good quality Balsamic Vinegar 
1 tbsp black pepper 
1 tbsp Tabasco or any other hot chilli sauce 
2 tbsp Red wine (I used a good bottle of Chianti) 
Salt to taste 
3-4 cups of crushed tomatoes (fresh, canned – any!) 
500g packet of dried Spaghetti pasta 

Hidden Veg – 1/2 Red pepper, 1/2 Green pepper, 1 cup Mushrooms, olives – any type of vegetable that you would like to add – just put them in the blender so they disappear in the sauce (for fussy eaters, or just finely chop them!) 

Method:- 

1. Take a large pot and heat the oil on medium high heat, add the onions and cook until translucent. 
2. Reduce the heat slightly, and add the chillies and the garlic to the pot and cook for another 2 mins on medium heat. 
3. Crumble the meat as you add it to the pot, and whilst stirring add in the salt and the dried spices, followed by the Worcestershire sauce, balsamic vinegar, the wine and the chilli sauce. Cook on medium heat for another 10 mins. 
4. You will see the oil separating from the meat at this point. Stir in the hidden vegetables to this mix, and reduce the heat slightly. Let this cook for 10 minutes. 
5. Finally, stir in the tomatoes. Reduce the heat to low and put a lid on to the pot. Let this cook for about 20 mins on low heat. Stir occasionally to check it does not stick to the bottom. If it feels sticky, add some water. (or better still, some more wine!) 
6. Whilst the sauce is cooking on low heat, we can get the pasta ready. Using a tall large pot filled 3/4 with water, bring this to a boil. As soon as it reaches the boiling roll, add 1 tbsp of salt to the water before adding the pasta. Following the instructions on your packet to cook the pasta. 
7. The pasta and the sauce would be ready at the same time. Drain the pasta and reserve a cup of the starchy water. 
8. Add the starchy water to the sauce, which should be quite thick and chunky at this point and you will find the water will just get absorbed by the sauce. Add the pasta and its ready to serve. 
9. Serve hot, garnished with fresh parmesan, olive oil and olives – be creative, whatever takes your fancy. 

Bon Appetit !