mat osv.

 

 

Ingredients
    •    1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans)
    •    1/2 medium onion, chopped
    •    3 cloves of garlic, minced
    •    2 large carrots, cut on the bias
    •    2 tablespoons olive oil
    •    1/2 teaspoon smoked paprika (hot or mild)
    •    Large pinch of saffron threads
    •    3 cups vegetable stock or water
    •    1 cup lacinato kale, roughly chopped
    •    4 tablespoons fresh mint, chopped
    •    Plain yogurt, for topping
    •    Salt and pepper, to taste

 

Directions
Place pre-soaked chickpeas in a large pot and cover with water, bring up to a heavy simmer and cook for about 45 minutes to an hour, stirring occasionally and adding water as needed to keep them covered. Note: If you’re using canned chickpeas you do not need to do this, they can be added directly to the vegetables as mentioned in step 4.

Meanwhile, in a smaller pot, crumble a large pinch of saffron into 3 cups of stock (or water) and bring to heat. Allow to the saffron to steep in the hot (but not boiling) stock/water for at least 15 minutes.

While the chickpeas are cooking, sauté the onion and garlic in olive oil in a large sauté pan over medium heat until translucent, about 10 minutes. Add the carrot and paprika and cook until the paprika is fragrant, 2 minutes or so. Remove from heat until chickpeas are ready to be added.

Once the chickpeas are nearly tender but still have a slight texture in the middle (about 45-60 minutes) they can be strained (reserve their cooking water) and added to the sauté pan with the vegetables. Pour the saffron stock/water overtop and bring to a simmer. Cover and simmer for about 10 minutes, until chickpeas are cooked through. Note: Add a small amount of leftover chickpea cooking water if needed/desired to keep the stew on the soupier side.

Stir 2 tablespoons of mint and the chopped kale into the stew, season well with salt and pepper, and cover for about 2 minutes more. Dish the stew into four large bowls and top with the remaining mint and a dollop of plain yogurt. Serve hot.

1 box of firm tofu
2 large tomatoes or 3-4 small
1 big yellow onion
2 cups frozen peas
5 tbsp cooking oil ( anything you use)
2 tbsp cashew nuts
1/2 cup half n half or cream
1 tsp sugar

SPICES
1tsp cumin
2 tbsp homemade spice blend (the one I just shared with you)
salt to taste

Puree the tomatoes and cook till it is reduced to half or less and looks like a thick paste. Keep aside.

Preheat oven to 375F. Cut the tofu to desired cube sizes and toss it in 2 tbs oil and a little salt. Arrange in baking tray and bake for 12 min, turn them around and bake for another 10 min till it’s roasted to a golden brown color.

Finely chop onion. Heat a saucepan, add 2 tbs oil and add cumin when it splatters add finely chopped onion. Roast till translucent NOT BROWN, brown will change the color of the curry and make it darker and I don’t want that. Add the tomato puree, spice blend, salt, sugar and stir and let it simmer. Now add the half and half and 1 cup or more of water till the gravy is of required thick consistency.  Now add the roasted tofu and frozen peas and bring to a boil.

 

4 tbsp of coriander seeds

2 tsp cumin seeds few pepper corns (8-10)

3/4 cinnamon stick (less than half an inch)

3-4 red kasmiri chili ( I prefer to use the one which adds more color than heat)

7-8 peanuts (raw)

2 tsp sesame seeds

1 walnut

 

When You make this in large quantities just multiply the amount. This proportion lasts me for 3-4 dishes (we are a family of 3). You can use it exclusively as the main spice blend or pair it with garam masala if you like your dish to have more flavor, make sure you use only a pinch of garam masala.

 

You can use it on okra, long bean, cluster beans, stir fried potatoes, turnip, pumpkin, or you can also make some panner curry, daal fry, to name a few.

 

Dry roast the coriander, cumin, pepper and cinnamon. let it cool. Dry roast the sesame till very light brown, let it cool. Try roast the peanuts, let it cool.

 

Eggplant + tomato curry with buttered millet
This curry can be made vegan, simply by using olive oil in the curry and millet. Any leftovers will happily store in a covered container in the fridge for 2-3 days. I left chilli out of this so my kids would eat it, however 1 long red chilli, de-seeded and finely chopped would be lovely in here. Just add it along with the garlic and ginger.
Serves around 3-4, as part of a larger meal. It's easily doubled to feed a crowd.

1 large eggplant (aubergine)
1 teaspoon fine sea salt

2 tablespoons olive oil or ghee
3 cloves garlic, finely chopped
1 tablespoon finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
a good pinch ground cinnamon
3 large tomatoes, cores removed and finely diced
2-4 tablespoons water
the juice of 1/2 lemon
coriander (cilantro) leave, to serve

1 cup (210g) hulled millet
butter, ghee or extra virgin olive oil


Chop the top off the eggplant, then dice into 1cm pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 minutes. Meanwhile get all the ingredients ready for the curry (chopping garlic, grating ginger etc). 

Place a saucepan over medium-high heat. Add a splash of olive oil or a little ghee then add the millet. Cook, stirring often for a minute or so, until toasty smelling. Remove from the heat and carefully add 2 cups cold water (it will splutter a little so be careful). Return to the heat, add a good pinch of sea salt and bring to the boil. Reduce heat to the lowest setting, cover with a lid and cook for 20 minutes. Remove from the heat and set aside for 5 minutes before fluffing it up with a fork. Add a good knob of butter/ghee/splash of extra virgin olive oil and set aside with the lid on until needed.

Squeeze as much liquid from the eggplant as you can (discard liquid). Heat a large frying pan over medium heat. Add olive oil/ghee, then the eggplant. Cook for 4-5 minutes, stirring often until golden and tender. Add the garlic and ginger and cook whilst stirring for 30 seconds, add the spices and cook 20 seconds or so until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have collapsed and formed a lovely thick sauce and the eggplant is meltingly soft. Taste and adjust seasoning and add lemon juice. Serve curry with buttered millet, scattered with coriander (cilantro) leaves.

eggplant curry recipe
As mentioned above, like most curries this recipe keeps well, and actually improves with time. If you have leftovers simply reheat the next day, re-check seasoning, adding more salt if needed and serve on freshly steamed rice. I like to use ghee (see recipe below) in curries for the authentic flavour it gives. It is lactose-free, but if you avoid dairy altogether simply use a neutral vegetable oil like rice bran oil. I like to use whole cumin seeds, but by all means use ground cumin if that's what you have. Make sure you use regular brown onions in this recipe, red onions have a higher sugar content and tend to burn too easily in curries like this, where long, slow cooking is required.  Serves 4-6

• 2 medium (800g/1lb 12oz) eggplants (aubergine) 
• 3 Tbsp ghee/vegetable oil
• 1 medium onion, finely diced
• 2.5cm (1 inch) piece of fresh ginger, grated
• 6 cloves garlic, crushed
• 1 tsp fennel seeds
• 1 tsp cumin seeds/ground cumin
• 1 Tbsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne or a small pinch of chilli powder
• 1 tsp sea salt
• 400g tin (14oz) chopped tomatoes
• a small handful of fresh coriander/cilantro leaves to garnish (optional)

Wash eggplants and dice into 2 cm cubes.

Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).

Add the grated ginger, crushed garlic, fennel and cumin seeds. Cook for about 2 minutes until garlic and ginger are fragrant. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with spices. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.

When the sauce has thickened and the eggplant is meltingly soft, check the seasoning once more. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

Sweet Potato and Chickpea Curry
Serves 2-3

1 Tbsp coconut oil
1 onion
1 garlic clove
1 large sweet potato
1 can chickpeas
1 can coconut milk
3 Tbsp coconut chips
1-2 Tbsp medium curry powder
1 tsp turmeric
1 tsp cinnamon
salt and pepper to taste
optional: star anise, cinnamon stick, 3-5 cardamom pods

Melt a tablespoon of coconut oil in a medium pot or pan. Chop an onion and one garlic clove. Add to the pan and let fry over a medium heat for 2-3 minutes. In the meantime, peel and cube a sweet potato. Add to the onions along with coconut chips, curry powder, turmeric, cinnamon (and whole spices if you are using them). Drain a can of chickpeas, add to the pan, stir and let fry for a minute. Shake a can of coconut milk, open and pour over the vegetables. Stir and let simmer for 15-20 minutes (or until the sweet potato pieces are soft). Season with salt and pepper. Serve with brown rice or quinoa, sprinkled with coriander leaves.

roasted carrots + rice with zingy turmeric broth
serves: 1
notes:Any roasted root or tuber would be excellent in place of the carrots. This dish is mostly about the interaction of the caramelized, lightly sweet vegetables and the sharp broth.

2 medium carrots, scrubbed + cut into 1 inch pieces
oil
fresh/dried thyme leaves (+ extra for the broth)
salt + pepper
sizeable knob of coconut oil/ghee
1/2 shallot, fine dice
1 clove of garlic, minced
1 thumb-sized piece of ginger, peeled + minced
1-2 tsp ground turmeric
1 cup filtered water
juice from 1/2 a lemon
cooked brown/wild/whatever rice for serving (or another grain you like)
sprouts/shoots/small greens of some kind (I like sunflower shoots)

Preheat your oven to 400 degrees F. Line a small baking sheet with parchment.

Toss the carrots with some thyme, oil, salt + pepper. Scatter them in a single layer on the baking sheet and slide them into the oven. Roast for about 20 minutes or until the carrots are browned in spots and soft.

Meanwhile, heat the coconut oil in a small saucepan over medium-low heat. Add the shallots. Stir them about and sauté them until translucent and soft, about 4 minutes. Add the garlic, ginger, and a sprig of thyme if you like (or a sprinkle of dried thyme leaves). Stir this mix about until it’s very fragrant, about 1 minute. Add the turmeric to the pot and stir to incorporate. Keep stirring until the mix seems paste-like. You’re cooking the raw-ness out of the spice at this point, ideally for about 3 minutes (add more coconut oil if necessary). Slowly add the water and stir. Gently simmer the broth for 10 minutes or so. Add the lemon juice and stir at the end. Season the broth with salt and pepper.

Place the roasted carrots and rice in a bowl. Strain the turmeric broth if you like, then ladle it on top. Garnish the bowl with sprouts and sesame seeds if you like.

2 frozen Tilapia pieces (or fish of choice)
oil for cooking
1 onion, sliced into strings
4 garlic cloves
1 tsp ginger
½ of a green chile pepper, including seeds, diced
3 medium-sized tomatoes, diced into 1” chunks
½ tsp cumin
¼ tsp garam masala
1 tsp vinegar
⅓ cup cream
¼ stick butter (25 grams)

 

Saute onions in a little oil until soft. Add minced garlic, diced jalapeno and tomatoes. Saute for 2-3 minutes. Add ½ cup water if dry.
Push the onions, garlic, jalapeno and tomatoes to one side of the pan and make a little pool of oil. When oil is hot, add spices and mix. Once spices are fully integrated into the oil, stir spices into the sauteed vegetables. Add ½ cup of water, vinegar, cream and butter, stirring for about one minute.
Place fish fillets into the pan and cover with sauce and vegetables. If your sauce doesn’t fully cover the fish, flip the fillet after 4 minutes. Cover the pan and cook for 8 minutes total.
Spoon fish and sauce into a bowl and enjoy with some hot Indian Naan!
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Makes: 2 servings

Du behöver: halloumiost, persilja, 1 tsk dijonsenap, 2 tsk flytande honung, 2 msk balsamvinäger, 1 msk vatten, 3 msk olivolja, 1 burk stora vita bönor, haricots verts, rädisor, paprika, morötter, rödlök, 1 förpackning babyspenat, 1 avokado, ½ citron, 1 vitlöksklyfta, 1 msk olja, salt och peppar.

 

Gör såhär: Rör ihop en dressing med dijonsenap, honung, balsamvinäger, vatten och olivolja. Smaka av med salt och peppar. Lägg i vita bönor och haricots verts och låt marinera ett tag. Under tiden, skiva och hacka alla grönsaker och blanda ihop till en sallad. Gör en guacamole genom att mixa avokado, citronsaft, vitlök, olja, salt och peppar. Stek halloumiosten i smör i cirka en minut på varje sida. Garnera den med finhackad persilja. Blanda de marinerade bönorna med resten av salladen och servera allting tillsammans.

 

Ingredients
for the curry paste
1 tablespoon coriander seeds
2 tsp cumin
1 teaspoon black peppercorns
1 teaspoon coarse salt
3 green chillies
1/2 bunch cilantro
2 tablespoons dried lemon grass or 1 fresh rod
4 cloves of garlic
1 thumb-sized piece of ginger
Zest and juice of one lime

 

for the curry
about 2 kg of various green vegetables (we use zucchini, broccoli, green beans and peas)
2 leeks
200g spinach
1 can of coconut milk, wers soßiger may take 2
1 cup vegetable broth

 

for the mashed potatoes
800g potatoes
1/4l milk
1 knob of butter
Nutmeg
Salt

Preparation

Curry: All the ingredients for the curry paste in a mortar and mash thoroughly. Coconut milk with the spinach and the paste into a green sauce Puree. Leeks and other vegetables sauté briefly. With vegetable stock and top with the green sauce. Approx. Simmer for 10 minutes.
Mashed potatoes: Peel the potatoes cook, and Puree with a potato masher. Slowly add the milk. Season with salt and nutmeg.

Serves 3-4

 

Ingredients:
Knob of coconut oil or ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish

 

Directions:
1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.

LINSSOPPA
2 port
1 bit purjolök
1 vitlöksklyfta
1 morot
1 dl röda linser
1 hand cocktailtomater
4 soltorkade tomater
6 dl varmt vatten
2 tsk eko-buljongpulver
½ chili och ½ kruka färsk basilika

Skiva purjo, skiva vitlök och morot fint. Fräs en stund, tillsätt finhackad chili och linser. Dela tomaterna och rör i dem tillsammans med varmt vatten, strimlade soltorkade tomater och buljonpulver. Låt puttra ihop tills linserna är mjuka. Tillsätt finhackad basilika och mixa soppan slät. Smaka av med salt/peppar.

BLOMKÅL
1 stor hand rå blomkål, delad i små buketter
1 msk olivolja
1 vitlöksklyfta
Örtsalt och peppar

Sätt ugnen på 200 grader. Pressa vitlöken i oljan. Lägg blomkål i en ugnsfast form, ringla över vitlöksoljan och blanda väl. Rosta i ugnen ca 10-15 min. Salta och peppra.

[recept&bild]