Carrot Salad Oil ¼ tsp black mustard seeds ¼ tsp cumin seeds Pinch turmeric ¼ tsp salt ¼ tsp sugar 1 ½ tbls lemon juice 500g carrots, grated Fresh coriander, chopped 1. Peel and grate carrots. Place into a large bowl. 2. Heat oil in a small saucepan, add mustard seeds and cumin seeds. Cover and shake until seeds begin to pop. 3. Add turmeric, salt, sugar to the pan, then remove from the heat and leave to cool for 5mins. 4. Mix through lemon juice and then toss through the grated carrot. Cover and leave to sit. 5. Garnish with chopped coriander just before serving. Raita A yoghurt dish served with almost every Indian meal. small clove garlic, finely chopped Cucumber finely chopped Yoghurt 1tsp ground cumin Salt Combine all ingredients in a bowl and mix. Lettuce Tomato Cucumber Red onion Garden Salad Seasoning- teaspoon of ground cumin, ½ tsp chilli powder, salt Slice tomatoes, cucumbers and red onion. Place lettuce leaves on a plate and arrange slices of tomatoes, cucumbers and onion in layers. Sprinkle with seasoning. Top with fresh coriander.
Chapati Chapati is unleavened flatbread bread. 1 cup plain flour 1 cup wholemeal flour 1tbls oil ½ tsp salt 2/3 cup warm water 1. Place flours in a bowl. 2. Dissolve salt in water and add oil. 3. Gradually pour into flour and mix immediately to form a ball. 4. Knead on a lightly floured surface fro about 5mins to make a smooth dough. 5. Leave 30mins in a cool place 6. Divide dough into four equal pieces. From these take a small piece to roll into a small ball, using a rolling pin roll into circle of about 10cm in diameter. Keep these covered with a tea towel while preparing the rest. 7. Heat a non-stick pan to moderate heat and cook chapatis for about 1 min. Turn and cook a further minute, pressing edges so they puff slightly. As they are cooked, stack them on a plate and cover to keep warm.
Parippu- Red Lentil Dhal This dish is a recipe from Southern India that uses red lentils which are a high protein pulse. 225g red lentils 1 ripe tomato, chopped 1 cup coconut milk ¼ tsp turmeric ½ tsp ground cumin ½ tsp ground coriander Final Seasoning Oil 1 tsp cumin seeds ½ tsp black mustard seeds ½ small onion, very finely chopped 10 curry leaves 1. Place lentils in a heavy-based saucepan with 500ml water. 2. Add chopped onion, tomato, coconut milk, turmeric, ground cumin, coriander and bring to the boil. 3. Simmer and cook, stirring occasionally, until lentil are cooked to a soft mush. About 25mins. 4. For the final seasoning (tarka)- heat oil in small saucepan over low heat. Add cumin seeds and mustard seeds, cover and allow to pop. Add finely chopped onion and curry leaves and fry over heat until onion is golden brown. Pour seasoning over simmer lentils. Season with salt and serve.
Pumpkin, Silverbeet and chickpea curry 2 cloves garlic, finely chopped Pumpkin, peeled, chopped into small pieces Silverbeet, sliced ½ tsp chilli powder 1 tsp ground coriander 2 tsp ground cumin 1 tin of tomatoes 1 tin of chickpeas, drained 2 tbls fresh coriander chopped 1. Heat oil in a pan and sauté onion and garlic until soft and coloured 2. Add spices to the onion mix and cook for 1 min 3. Add tomatoes, pumpkin, chickpeas and a little water. Adjust flavour with a little salt if required. 4. Reduce heat to simmer until pumpkin is just tender. 5. Add silverbeet and continue to simmer until it starts to wilt. 6. Remove from heat and stir through fresh coriander.
Spicy Vegetable Samosa A samosa is a baked pastry with a savoury filling, such as spiced potato, onions, peas and lentils. The samosa originated in Central Asia. 1 clove of garlic, finely chopped 1 tsp ginger, finely chopped ½ tsp chilli powder 1 tsp mustard seeds 1 tsp ground cumin 1 tsp ground coriander ¼ tsp turmeric ½ tsp salt 500g potatoes, peeled and cut into small cubes 6-8 spinach leaves, finely shredded 1/3 cup water ½ cup peas 1 tbls lemon juice 1 tbls chopped mint Packet puff pastry 1. Prepare all vegetables and measure out spices into a small dish. 2. Heat some oil in a pan and add onion, garlic and ginger. Cook until slightly softened. 3. Add chilli, mustard seeds, ground cumin and coriander, turmeric, salt, potatoes and water. Cook for 10mins. 4. Add peas, spinach, lemon juice and mint. Cook for a further 5mins. Remove from heat and cool. 5. Preheat oven 210 C. Cut pastry using cutter into circles and then cut in half. Form cones by folding each semi-circle in half and pinching together.spoon a small amount of the cooled vegetable mixture into each cone. Pinch edges to seal together. 6. Place on a baking tray and brush with egg yolk. Bake for 10-15mins or until golden brown.