tag:blogger.com,1999:blog-30409180528562193802024-03-05T09:59:40.912-08:00For Veggie Lovers...Having vegetarian does not mean you're stuck with salads, three-veg steamed to death and fifty ways to cook potatoes. Here are my favourite fuss-free vegetarian recipes that can be made any day of the week. So enjoy, experiment and eat, eat, eat.
Warning: Be aware of chillies on the menu...Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3040918052856219380.post-57277000206678310352012-07-21T19:55:00.000-07:002012-07-21T19:55:53.564-07:00Sesame Asparagus and Green Beans<!--[if gte mso 9]><xml>
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT22_WwCN-O7CWdLXWIxc8eDAHFCZdWZJh4Gt9IxUqBI8AK69_N7Q9HZMCUm7XqfKY55jtUHrGY3Hg1mdAwFANJ6hZZKksLeu5rCdv78LyZZBKDJ7gFHStEi8CuNdlwVp-36S23qpPGEz_/s1600/100_1459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT22_WwCN-O7CWdLXWIxc8eDAHFCZdWZJh4Gt9IxUqBI8AK69_N7Q9HZMCUm7XqfKY55jtUHrGY3Hg1mdAwFANJ6hZZKksLeu5rCdv78LyZZBKDJ7gFHStEi8CuNdlwVp-36S23qpPGEz_/s320/100_1459.JPG" width="320" /></a><span style="font-family: "Arial","sans-serif";">I am not a tech-head, that’s a prelude to explaining my
delight at finding an entire website dedicated to asparagus. (I can just
imagine my sister’s face now – that same expression she had when I asked her
what Pinterest was. Anyway she was the one who bought the asparagus and left
me to find out a way to cook it). So here’s a dish that turned out surprisingly
well on the first try. I’ve given the adapted version. The original recipe is
called <i style="mso-bidi-font-style: normal;">‘</i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold;">Sesame Asparagus’ </span></i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">and can be found at </span><a href="http://www.asparagusrecipes.net/"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">www.asparagusrecipes.net</span></i></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">What I used:</span></b></div>
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<span style="font-family: "Arial","sans-serif";">½ <span style="mso-spacerun: yes;"> </span>tablespoon olive
oil and ½ tablespoon sesame oil</span></div>
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<span style="font-family: "Arial","sans-serif";">1 ½ cups sliced asparagus</span></div>
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<span style="font-family: "Arial","sans-serif";">1 tablespoon sesame seeds</span></div>
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<span style="font-family: "Arial","sans-serif";">1 tablespoon grated fresh ginger</span></div>
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<span style="font-family: "Arial","sans-serif";">1 tablespoon minced garlic</span></div>
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<span style="font-family: "Arial","sans-serif";">½ small red onion, chopped, more or less a tablespoon </span></div>
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<span style="font-family: "Arial","sans-serif";">½ cup green beans, frozen</span></div>
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<span style="font-family: "Arial","sans-serif";">½ cup chopped red bell pepper</span></div>
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<span style="font-family: "Arial","sans-serif";">1 tablespoon lemon juice </span></div>
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<span style="font-family: "Arial","sans-serif";">1 tablespoon soy sauce</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">¼-½ teaspoon salt or to taste</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">What I did:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">1. Heated oils in pan (used a mix of oils instead of sesame oil alone as the latter heats too quickly). When hot, added ginger, garlic and
red onion. Fried for a few seconds, before adding asparagus, green beans (still
frozen) and sesame seeds. Stir fried until beans lost their frozen texture.
Then added red pepper; cooked for a few more minutes before adding soy sauce
and salt. Stirred through until well-coated and it’s done.</span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-49987047346366959742012-07-21T19:50:00.000-07:002012-07-21T19:59:41.520-07:00Carrot Soup with Yoghurt and Rosemary<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7EDSlgAGJqw2wg2sNTm0t-13mgAcWv2SjcZSvBAyR4XjBXknhuHVCWHC9-A7ZbUjCsg29xWW2onPvC-6JxyCIp4HXsFXzA1beqzgsSGGUnudrqKfbjk449QYmvJICuumqbEukCWB5v99/s1600/100_1481.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7EDSlgAGJqw2wg2sNTm0t-13mgAcWv2SjcZSvBAyR4XjBXknhuHVCWHC9-A7ZbUjCsg29xWW2onPvC-6JxyCIp4HXsFXzA1beqzgsSGGUnudrqKfbjk449QYmvJICuumqbEukCWB5v99/s320/100_1481.JPG" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Having a
week off in winter is perfect weather to stay indoors, pop Vitamin D pills and
trawl the internet for recipes. (Yes, I’m living the high life…). This carrot
soup came from a site dedicated to carrots and was promoted as healthy,
despite having heavy cream and butter. As I didn’t think half a kilo of carrots
was enough to counteract all that fat, here’s my attempt to make this ‘<i style="mso-bidi-font-style: normal;">Creamy Carrot Soup</i>’ a bit more ‘healthy’.
Also the original recipe had ginger, but I prefer garlic with rosemary so made
that substitution as well. If you’d like to see the original version, go to</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"> </span><a href="http://www.carrotrecipes.net/"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">www.carrotrecipes.net</span></i></a><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">.</span></i><span style="font-family: "Arial","sans-serif"; font-size: 12pt;"></span></div>
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<br /></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">What I used: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">1 large onion, sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">2 tablespoons olive oil </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">500g carrots, sliced </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">1 large potato, peeled and chopped</span></div>
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<span style="font-family: "Arial","sans-serif";">2 cups stock </span></div>
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<span style="font-family: "Arial","sans-serif";">2 cloves garlic, peeled and left whole</span></div>
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<span style="font-family: "Arial","sans-serif";">1 cup yoghurt mixed with 1 cup milk (used full fat -
still lighter than heavy cream!)</span></div>
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<span style="font-family: "Arial","sans-serif";">½ - ¾ tablespoon fresh rosemary, chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">½ tsp salt</span></div>
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<span style="font-family: "Arial","sans-serif";">¼ tsp fresh ground
black pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">What I did: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">Heated oil, added onions and fried until golden brown. Next
added carrots, potatoes, chopped rosemary and garlic. Stir-fried for a few
minutes, then added stock. Covered and cooked until vegetables are tender,
about half an hour. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Arial","sans-serif";">Turned off heat; added yoghurt, milk, salt and pepper.
The yoghurt curdled (aargh!) but pureeing the mixture solved the problem
(phew!) and the soup was creamy, ‘healthy’ and yum-licious. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-28218603408678383112012-06-10T22:07:00.000-07:002012-06-10T22:08:12.952-07:00Chickpeas and Chana dal in minted sauce<br />
<div class="MsoNormal">
<span lang="EN-GB">Over the week, I
experimented with one of my not-so-favourite herbs: mint. I like mint in tea and
chocolate but not so much in anything else. Until now. This dish is called
<i>Paraati Chana</i> in <i style="mso-bidi-font-style: normal;">Madhur Jaffrey’s World Vegetarian </i>and I am now a mint convert and
this recipe has now become my favourite preparation for chickpeas. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzO-_pZDXY4zUfLCM9TOdfD3AdzuqvX3KMQ0aa-kEJLtQljGeR1VvMQ4f0q8DaCx9j4qmzKmVO-ZFVhBGdaOw7r675cwnC_VC2KSm5_y_wbPAQWP4w7PR0XvV7AJM4JtwTYM01n5mRmLo/s1600/100_1446-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzO-_pZDXY4zUfLCM9TOdfD3AdzuqvX3KMQ0aa-kEJLtQljGeR1VvMQ4f0q8DaCx9j4qmzKmVO-ZFVhBGdaOw7r675cwnC_VC2KSm5_y_wbPAQWP4w7PR0XvV7AJM4JtwTYM01n5mRmLo/s320/100_1446-001.JPG" width="307" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
you’ll need: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 ½ cups dried chickpeas, soaked overnight</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* ¾ cup chana dal or yellow split peas,
washed and drained</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 tablespoon finely chopped garlic</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 tablespoon finely chopped ginger</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 3 hot green chillies, finely chopped
(didn’t have any, so left out and it still tasted good)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 cup mint leaves </span></div>
<div class="MsoNormal">
<span lang="EN-GB">* ¼
cup oil</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 2 medium onions (used both red and brown),
sliced</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 400g can diced tomatoes (the original
recipe calls for 500g ripe tomatoes, peeled and chopped, but they don’t sell
500g tins of tomato at the local supermarket and I hate using 100g of a
separate can!)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 2 ½ teaspoons salt</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 ½ teaspoons ground coriander</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 1 ½ teaspoons ground cumin</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* ½ teaspoon garam masala</span></div>
<div class="MsoNormal">
<span lang="EN-GB">* 3 tablespoons thick tamarind paste or
fresh lemon juice to taste (used tamarind paste which is a product of Sri Lanka
and sold at the Pakenham Sri Lanka food and grocery store)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
to do: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">In a large pot, add pre-soaked and drained
chickpeas and 7 cups of water. Bring to boil. Cover and simmer for an hour. Add
split peas, cover and simmer for 1½ to 2 hours or until chick peas and dal is
tender. Set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-GB">Blend garlic, ginger, green chillies (if
available) and mint leaves. The original recipe recommends adding 6-8
tablespoons of water to puree the mixture, but I left out the water and ended
up with a chunkier alternative. </span></div>
<div class="MsoNormal">
<span lang="EN-GB">Heat oil in a pan, brown sliced
onions. Add tomatoes until reduced and
the gravy turns oily at the edges. Add mint paste, stir through for a few
minutes, then add pan mixture to chickpea pot, along with salt, coriander
powder, cumin, garam masala and tamarind paste. Mix well. Cover and simmer for
half an hour. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-37222877236857305212012-06-10T21:55:00.000-07:002012-06-10T22:08:51.899-07:00South Indian Cabbage<br />
<div class="MsoNormal">
<span lang="EN-GB">My dad really likes this dish but I
ignore the friendly hints and don’t make
it often because of the amount of oil used. 'Absence does make the heart grow
fonder' but maybe making this dish once a year, in the middle of winter is a bit too
harsh. Well here’s more or less the original recipe from<i style="mso-bidi-font-style: normal;"> Madhur Jaffrey’s World Vegetarian</i>… </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsnnDomyVPxk-hZ2TSUCUyD4bJfIhFTNv1dnK4awDjwo05N6IvUA8MgYVO5WZAlTf-A9E-6CtPECc6TDQDXe3pUWmm0PqXMOCgJhRxnT9EF1OrMP6IGQS_Hym-AODs4jaxuhDqMjK6zsy/s1600/100_1154.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsnnDomyVPxk-hZ2TSUCUyD4bJfIhFTNv1dnK4awDjwo05N6IvUA8MgYVO5WZAlTf-A9E-6CtPECc6TDQDXe3pUWmm0PqXMOCgJhRxnT9EF1OrMP6IGQS_Hym-AODs4jaxuhDqMjK6zsy/s320/100_1154.JPG" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
you’ll need: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">*1/4 cup oil</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*Generous pinch of asafetida (this is not a
Sri Lankan household must, so I always substitute 1-2 teaspoons chopped garlic)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon whole brown mustard seeds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon urad dal, chana dal or yellow
split peas (I added 4 teaspoons of urad dhal - like the taste!)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*5-6 whole fenugreek seeds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2-3 whole dried hot red chillies</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*10 fresh curry leaves</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*750g cabbage, core removed, and leaves
shredded</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 to 1¼ teaspoons salt</span></div>
<div class="MsoNormal">
<span lang="EN-GB"> </span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
to do:</span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">Heat oil in wok or similar pan over medium
heat. Add asafetida (if using) or add mustard seeds and dhal. When mustard
seeds start popping, add fenugreek seeds and red chillies. Fry until dhal is
reddened and chillies darken, then add curry leaves and chopped garlic,
followed by the shredded cabbage. Add salt. Stir through. Cover and let cabbage
wilt in it’s own steam, then taste for salt. Fry for a few minutes uncovered
(to get rid of any excess moisture) and serve. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-49599101547879778812012-06-10T21:50:00.000-07:002012-06-10T22:09:22.176-07:00Creamed Fennel Soup<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY8SAd-mjQ2caLGBXXeMrq9Jf7SaP2ve9YV3peLbdV3_UtKaYtLe_rdSq417tF6Dmx9gV_DKkftrKW1LOf3SshYUtqZZzEGCUfxFprbgJV6JjsD5PwjjgOg-7BkL6FAu4ns11P1ehNBfo/s1600/100_1435.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY8SAd-mjQ2caLGBXXeMrq9Jf7SaP2ve9YV3peLbdV3_UtKaYtLe_rdSq417tF6Dmx9gV_DKkftrKW1LOf3SshYUtqZZzEGCUfxFprbgJV6JjsD5PwjjgOg-7BkL6FAu4ns11P1ehNBfo/s320/100_1435.JPG" width="290" /></a><span lang="EN-GB">Warning: This is not a low fat soup, but
it’s delicious and perfect for cold, rainy winter days like today (in the southern hemisphere). It’s also
super easy to make - which is what I like. So here's the adapted version from the <i style="mso-bidi-font-style: normal;">Sensational Vegetable Recipes by Bay Books. </i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
you’ll need: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 potatoes (used medium-sized)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 medium fennel bulb (had a rather large
one)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*60g butter (added half that with a couple
of tablespoons of oil)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*500ml (2 cups) stock - added an extra cup
of vegetable stock to make the soup less thick</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*125g cream cheese</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 tablespoon fresh chives, chopped (didn’t
use)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 tablespoon lemon juice (haven’t used)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*Pepper to taste</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*Salt if needed (usually don’t)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">My variation: 2-3 raw garlic cloves</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
to do: </span></b></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbOmmy1F_BLsG3T00yv3xQIq_86BdcW0LNkzgX_sMirMaKxnNCObHwCCzkH30RZ5NCVO9bEmZhAMUO5ZmzAGLEdJGhX_7NdFcSPXjOI1DS0gMPlQ4HcuAG0-7PteY6n2CJch4I85ZSvuj/s1600/100_1433.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbOmmy1F_BLsG3T00yv3xQIq_86BdcW0LNkzgX_sMirMaKxnNCObHwCCzkH30RZ5NCVO9bEmZhAMUO5ZmzAGLEdJGhX_7NdFcSPXjOI1DS0gMPlQ4HcuAG0-7PteY6n2CJch4I85ZSvuj/s200/100_1433.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel bulb</td></tr>
</tbody></table>
<span lang="EN-GB">The recipe calls for chopped fennel bulb to
be cooked in melted butter over low heat. I lightly brown the potatoes in
butter and oil, then add sliced fennel into the pan over the potatoes, cover
and cook for 10-15 minutes. Then add stock, bring to a boil, cover and simmer
until vegetables are cooked. Leave to cool a bit . Then add cream cheese and
raw garlic and blend until smooth. And it’s good to go.</span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-45920464150571963172012-06-03T00:18:00.001-07:002012-06-03T00:36:36.756-07:00Malaysian Sweet Potato Curry<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHMzSUHTXRlX4ERbVHPZZQQElWkCdxnYB_oSX31oCa0JuzvHGQeo56EiXtkYXRf8eOIXytQxgFpcaLQdU83mp-tUpe2xSsPJu0AiOpCLBHUMkzgUMhCeKPHnTxsmCyaweCWY_y6dIDLyb/s1600/100_1416-002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHMzSUHTXRlX4ERbVHPZZQQElWkCdxnYB_oSX31oCa0JuzvHGQeo56EiXtkYXRf8eOIXytQxgFpcaLQdU83mp-tUpe2xSsPJu0AiOpCLBHUMkzgUMhCeKPHnTxsmCyaweCWY_y6dIDLyb/s320/100_1416-002.JPG" width="320" /></a><span lang="EN-GB">Found this recipe several years ago, when I
was looking for something to make with sweet potato that was soupy without
actually being a soup. What attracted me to this dish was the use of almond
meal in the curry, and it always turns out good even with a bit of tweaking
here and there. The untweaked version is by Nick Nairn and can be found in the <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Ready
Steady Cook</i></b> book published by <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">BBC Books</i></b> in 2003. Got the book on
sale at the Pakenham book shop, which sadly is no more. </span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
you’ll need: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">*500g sweet potato, peeled and cut into
chunks</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 red onion, sliced</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1-2 garlic cloves, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon chopped garlic</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 red bird’s eye chillies or 1-2 teaspoons
chilli flakes</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 lemon grass stalk (didn’t have any so
used a couple of lemon grass leaves from the pot plant that’s too juvenile to
have thick stalks, combined with a kaffir lime leaf), finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 tablespoons ground almond (sold as
‘almond meal’ in Australia)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 tablespoons oil</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon cumin powder</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon coriander powder</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon red chilli powder</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*½ teaspoon turmeric powder (the original
recipe calls for 1 teaspoon)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*300ml vegetable stock/water (or water plus
one stock cube)</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">*</span></b><span lang="EN-GB">400g coconut cream/milk</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon salt and ½ teaspoon black
pepper (or to taste)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*juice of 1 lime (have never used it)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">“Chopped fresh coriander leaves for garnish
(wasn’t used today, as I was serving the curry with the green bean dish that
follows this post).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
to do: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">The original recipe calls for the onion,
garlic, ginger, fresh chillies, lemon grass, almonds, oil and spices to be
pureed, then stir-fried. </span></div>
<div class="MsoNormal">
<span lang="EN-GB">I’ve never liked the prospect of cleaning
out the oily mess left behind in the food processor, so prefer to the following
method: </span></div>
<div class="MsoNormal">
<span lang="EN-GB">Fry sliced onions in oil until edges brown,
then add garlic, ginger, fresh chillies. Stir fry for several minutes, then add
sweet potato chunks. Fry until sweet potato is well coated, then add spices,
including salt, pepper and almond meal. Stir fry until fragrant. Then add
water/stock and coconut cream. Also add kaffir lime leaf and lemon grass. Bring
to a boil. Then simmer for 15-20 minutes until sweet potato is cooked. Take off
fire, and if using, add lime juice and chopped coriander leaves. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-24574326863433974322012-06-03T00:14:00.000-07:002012-06-03T00:19:33.615-07:00Green Beans with Sesame Seeds<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeRiMLSrBHYzl1KwmDTrTuqR-FlIQyu1i4OfBa2kMfXHdhueB6k-UeU92g96X4qq4f1fQt-Ip0zPNc1sKT1rSVJgmNk_jbaCvwlU8z02_-rHHt3H2AywGOVjAb2auaA7KLEXmn0B3hE_4/s1600/100_1428.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeRiMLSrBHYzl1KwmDTrTuqR-FlIQyu1i4OfBa2kMfXHdhueB6k-UeU92g96X4qq4f1fQt-Ip0zPNc1sKT1rSVJgmNk_jbaCvwlU8z02_-rHHt3H2AywGOVjAb2auaA7KLEXmn0B3hE_4/s320/100_1428.JPG" width="302" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB">This adaptation of a recipe came after we
ran out of coconut and I only found that out (as is often the case in this
household) in the middle of cooking. Fortunately, we all preferred the adapted
dish to the original, which came from <i style="mso-bidi-font-style: normal;">Madhur
Jaffrey’s World of the East Vegetarian Cooking</i>. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
I used: </span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">*500g frozen green beans</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*¼ cup chopped fresh coriander leaves</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2-3 cloves of garlic, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1-2 fresh chillies, used both green and
red</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 tablespoons sesame seeds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1/2 tablespoon whole black mustard seeds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 teaspoon salt</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1/2 tablespoon chilli powder</span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1-2 tablespoons butter with 1-2
tablespoons oil </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What
I did: </span></b><span lang="EN-GB"></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Melt butter in oil. Add sesame and mustard
seeds, fry for a few seconds, then add chilli powder. Stir through the seeds,
then add frozen beans (still frozen). Fry until the beans are cooked through
but still crunchy (15-20 minutes, on high heat, uncovered). Then add garlic,
salt and fresh chillies. Fry for 5-10 minutes more. Take off heat, stir through
fresh coriander leaves and it’s ready to serve. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-19589288749172082912012-05-27T02:33:00.000-07:002012-05-29T02:41:45.187-07:00Tart, Tasty Chickpeas<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwFfkC5ROxvqhgSFMOwSUSUIQPthE4gzFag2NlLsDPjI8kIjO9TwiwrY2lBjbxDHNMZQa8QXvjgh-JYmZ-8OGuguVdIbjkGtk0gexTkTywv-XBqE2A5SUZ-Fcf-yMO-pDkFQHW6PPpqRu/s1600/100_1403.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwFfkC5ROxvqhgSFMOwSUSUIQPthE4gzFag2NlLsDPjI8kIjO9TwiwrY2lBjbxDHNMZQa8QXvjgh-JYmZ-8OGuguVdIbjkGtk0gexTkTywv-XBqE2A5SUZ-Fcf-yMO-pDkFQHW6PPpqRu/s320/100_1403.JPG" width="253" /></a>The first
time I made these Indian-spice flavoured legumes, my relative Dineshi wanted me
to put the recipe on this blog. That was several months ago and I have been
procrastinating. Then last weekend, during a pot luck dinner with my workmates,
again this easy-to-make dish proved unexpectedly popular and I got requests for
the recipe. Finally, thought of writing out this recipe several times over has
propelled me out of my lazy ways! Here goes…</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">What you’ll need</b>: </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 x 400g
cans chickpeas, drained</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 medium
onions (either red or brown), sliced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
grated ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ teaspoon crushed
garlic</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1-2 fresh
green chillies, finely sliced. (Substituted 1/2 tablespoon of red chilli powder)</div>
½ teaspoon
turmeric<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 tablespoon
oil or oil/butter combo</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
400g diced
tomatoes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon coriander powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 teaspoons
garam masala</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons lemon juice (optional, or use 1 tablespoon)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2-3
tablespoons chopped coriander leaves</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">What to do: </b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Fry sliced onions
in hot oil until they brown at the edges, then add ginger, garlic and turmeric.
Fry for several minutes more. Add tomatoes, cook until pulpy (generally 10-15
minutes), then add coriander powder and drained chickpeas, with about a cup of
water. More water can be added if the gravy is too thick. Partially cover pan
and cook for roughly half an hour. Then during the last few minutes of cooking,
add garam masala (and lemon juice if using) and chopped coriander leaves. Stir
through and take off fire. This is good
with rice or Indian roti. The last time I served this was with ready-made
paratha and cucumber raita. </div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-5225230593853650302012-05-27T02:17:00.000-07:002012-05-28T03:05:18.045-07:00Cucumber Raita<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiGRl1dZUkkwvYk8dcXl93jQBAf36-c2MIVZuUPhzT_exlFq61V80KiZBsynP-IPx-_orwaeJwyQgNmrTs5QMeRv1XnAuAWzMY1ntnkPh2ss9phNi2We0aEjonfm507HsK6O_oGBoCwhs/s1600/100_1405.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiGRl1dZUkkwvYk8dcXl93jQBAf36-c2MIVZuUPhzT_exlFq61V80KiZBsynP-IPx-_orwaeJwyQgNmrTs5QMeRv1XnAuAWzMY1ntnkPh2ss9phNi2We0aEjonfm507HsK6O_oGBoCwhs/s200/100_1405.JPG" width="166" /></a>I used to
make this Indian dip without the cumin. Then I saw an Indian friend add
unroasted, raw cumin powder to a similar yoghurt dish and really loved the resulting
taste. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">What you’ll need: </b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 large
green cucumber (guess any cucumber will do)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1-2 scant teaspoons
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½-1
teaspoon cumin powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2-3 cups
plain yoghurt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2-3
teaspoons finely chopped fresh mint or ½ to 1 teaspoon dried mint</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">What to do:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Grate
cucumber. Sprinkle with 1 teaspoon of salt and set aside for 10 minutes.
Squeeze as much moisture from the cucumber. Mix in yoghurt, mint, cumin and
remaining salt (add this to taste). Mix and serve. </div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-42839385348951913602012-03-10T23:03:00.000-08:002012-03-10T23:03:35.197-08:00Black-Eyed Peas with Trinidadian Seasonings<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-AU</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie260LLZ-OL5_FwMND7dg6ruBaZMhB6-wdgW_kN10nrTWm8GsIPB2vd79XXeRN8bZRZoHL9EbmtMZGj1uCzg66agxGV2ukX1BwkEa68nMSpfdIcZujeaClnufsWgLI3HOJb-06O6jDokGz/s1600/100_1362.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie260LLZ-OL5_FwMND7dg6ruBaZMhB6-wdgW_kN10nrTWm8GsIPB2vd79XXeRN8bZRZoHL9EbmtMZGj1uCzg66agxGV2ukX1BwkEa68nMSpfdIcZujeaClnufsWgLI3HOJb-06O6jDokGz/s320/100_1362.JPG" width="320" /></a></div><div class="MsoNormal"><span lang="EN-GB">I’d never heard of or seen black-eyed peas until I came to Australia. Now the Sri Lankan food shop in Pakenham stocks these peas as well as lots of other legume/pulses or dried beans which allow home cooks like me to experiment using other people’s recipes. This one was taken<i> from Madhur Jaffrey’s World Vegetarian. </i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What you’ll need:</span></b></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ cup dried black-eyed peas</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 tablespoons olive oil</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 scallions (sold as spring onions in Melbourne supermarkets), sliced (both green and white parts)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 celery stalk, diced</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 carrot, diced</span></div><div class="MsoNormal"><span lang="EN-GB">* ½ green pepper, cored, seeded and diced</span></div><div class="MsoNormal"><span lang="EN-GB">* ½<span style="mso-spacerun: yes;"> </span>teaspoon dried thyme or 1 ½ teaspoon finely chopped fresh thyme (used fresh, and was generous with the quantity)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 teaspoon paprika (or cayenne aka red chilli powder)</span></div><div class="MsoNormal"><span lang="EN-GB">* ¼ to ½ teaspoon crushed dried chilli pieces </span></div><div class="MsoNormal"><span lang="EN-GB">* ½ teaspoon ground allspice<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span lang="EN-GB">* ½<span style="mso-spacerun: yes;"> </span>teaspoon ground mustard powder</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ teaspoon salt</span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S9Sm8KIJFfuaax7caXh3guLimut-nTd8GFlGl6TGpLytq_VrrPB3jc-oQz_pyB0nChPtRz14e7j4Fj9nkZLIBEjXCnkh4RBI7aufhyphenhyphencbAGcPmGiQSW8B_GubVRzFMaL5rcKTNxaCt1mP/s1600/100_1032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S9Sm8KIJFfuaax7caXh3guLimut-nTd8GFlGl6TGpLytq_VrrPB3jc-oQz_pyB0nChPtRz14e7j4Fj9nkZLIBEjXCnkh4RBI7aufhyphenhyphencbAGcPmGiQSW8B_GubVRzFMaL5rcKTNxaCt1mP/s200/100_1032.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black-Eyed Peas</td></tr>
</tbody></table><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What to do: </span></b></div><div class="MsoNormal"><span lang="EN-GB">Soak black-eyed peas overnight. Drain and set aside. </span></div><div style="text-align: right;"></div><div class="MsoNormal"><span lang="EN-GB">In hot oil, stir fry spring onion, celery, carrot and green pepper (the books says for five minutes, until ‘vegetables start to brown’. Waited longer than 5 minutes and couldn’t see anything browning, so waited a little longer…then added) drained peas, 4 ½ cups water, thyme, chilli powder, chilli pieces, allspice and mustard. Bring to a boil. Cover and simmer gently for 40 minutes or until peas are tender. Add salt, stir and simmer for another 20 minutes. And it’s done. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-22881070215676431232012-03-10T22:33:00.000-08:002012-03-10T22:33:37.852-08:00Banana Peppers in coconut milk<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-AU</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxpyXWMbAv3TQRtfaEQSsNwtw6HMZQfaYsLKxgz2oxuishdwwzSxAyemsMc0LBgvkUgwbXiyuVI_bKSdVCeWfx6aOS8vyjuFoddRbSsx6ybulxq4wGqo6k5XtZBYEUVlSWi8dWKIGFiR7/s1600/100_1356.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxpyXWMbAv3TQRtfaEQSsNwtw6HMZQfaYsLKxgz2oxuishdwwzSxAyemsMc0LBgvkUgwbXiyuVI_bKSdVCeWfx6aOS8vyjuFoddRbSsx6ybulxq4wGqo6k5XtZBYEUVlSWi8dWKIGFiR7/s320/100_1356.JPG" width="320" /></a></div><div class="MsoNormal"><span lang="EN-GB">Banana peppers (known as Malu Miris or capsicums in Sri Lanka) have been making an appearance at the Asian Veg shop in Dandenong Plaza. Back home, we’d have these peppers stuffed with spicy potato or fish filling, crumbed and fried. Yummy, but time consuming. So here’s a much simpler method of cooking malu miris from the cookbook, <i>Asian Food by Charmaine Solomon.</i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* 500g banana peppers, whole (or sliced)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 cup thin coconut milk (half cup coconut cream mixed with half water)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-GB">* Sprig of fresh curry leaves</span></div><div class="MsoNormal"><span lang="EN-GB">* 4 tablespoons chopped onions or shallots (finely sliced 2 small red onions)</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 fresh green chillies (didn’t have any, so left out)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1/2 teaspoon fenugreek seeds</span></div><div class="MsoNormal"><span lang="EN-GB">* 1/2 teaspoon ground turmeric</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 tablespoons thick coconut milk (or about half a cup of coconut cream)</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDa7R1Mn_g-9b1tbGaJ-ZONxVAqDnwJwlRmc2Uk7wtErt-eYZbROdyFcPWNPzGxP7gQFfs3ARI5sn1uxhVb_iCdmdJcfiXJRYiYtp4cmOxM63bnd0XSJNMb-2BsXLe2kb6Bs2omT8QIi0k/s1600/100_1355.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDa7R1Mn_g-9b1tbGaJ-ZONxVAqDnwJwlRmc2Uk7wtErt-eYZbROdyFcPWNPzGxP7gQFfs3ARI5sn1uxhVb_iCdmdJcfiXJRYiYtp4cmOxM63bnd0XSJNMb-2BsXLe2kb6Bs2omT8QIi0k/s200/100_1355.JPG" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana pepper/capsicum</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">(Note: the original recipe also asks to add 2 teaspoons of pounded Maldive fish, omitted as this is for vegetarians).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">What to do: </span></b></div><div class="MsoNormal"><span lang="EN-GB">Simmer all ingredients except coconut cream in a pan until peppers are soft and gravy has thickened. Then add coconut cream, bring to a simmer. And it’s done. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-20332577937159802042012-03-04T00:03:00.000-08:002012-03-04T00:03:41.047-08:00Green Beans with Onion, Garlic and Tomato<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">Even with two phone calls in the middle of cooking, this dish still turned out quite well, so I guess the plus points for this recipe is that it’s easy and fairly indestructible. Modified slightly, it’s from the Philippines according <i style="mso-bidi-font-style: normal;">Madhur Jaffrey’s World of the East, Vegetarian Cooking.</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b>What you will need</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* Green beans (1 ½ pounds/680g)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 2 mediums onions, peeled and sliced</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 6 cloves of garlic, minced (the original recipe called for 2 cloves of garlic!)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 400g x tinned, chopped tomatoes</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 4 tablespoons oil (used olive oil)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 1 ½- 2 tsp salt</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* Freshly ground black pepper</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RxDLpCXJrKX5epuhG0wJO7yIlvNdC0NXgO-vcvKRloBj6A9t3e-sBpVkeaYR5U06OQvYkYvYYt8mvJEa093PUFGlm72m9w4Jdgo8OHq87kQ6X5m5SOp0HMeIIzIADbYP46pGyXAyR3BA/s1600/100_1341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RxDLpCXJrKX5epuhG0wJO7yIlvNdC0NXgO-vcvKRloBj6A9t3e-sBpVkeaYR5U06OQvYkYvYYt8mvJEa093PUFGlm72m9w4Jdgo8OHq87kQ6X5m5SOp0HMeIIzIADbYP46pGyXAyR3BA/s320/100_1341.JPG" width="320" /></a><b>What to do: </b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">Cut beans into preferred lengths- chose inch-sized pieces. Heat oil in a pan. Add garlic, then sliced onions (or the other way around as I did). When onion is translucent and garlic is fragrant, add green beans and fry for a while (this is supposed to help retain the ‘green-ness’ of the beans, but I got a bit distracted, so wasn’t able to fry it for long enough). Then add the tomatoes,<span style="mso-spacerun: yes;"> </span>cook for several minutes, then add half a cup of water, salt and pepper. Bring to a boil. Simmer for a few minutes (10-15 minutes. Less is better). Then take off fire as soon as the beans are done.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-29789062788546717982012-03-03T23:51:00.000-08:002012-03-03T23:51:21.373-08:00Raw Carrot Sambol<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-AU</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL_Z83l8_c5gxfrSVNch3Qsv2KKkGH7FoDH8ZRaVJGqqHnqdEwU_6a7_MMp7dbS2ARkpfIOWAyAlYDrLiqMwqNPKtp0gXheIURZLuB43IhPCjSqmKl-aZPCB2UyfOtyW1Z1WjwfGRGuhr/s1600/100_1334.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL_Z83l8_c5gxfrSVNch3Qsv2KKkGH7FoDH8ZRaVJGqqHnqdEwU_6a7_MMp7dbS2ARkpfIOWAyAlYDrLiqMwqNPKtp0gXheIURZLuB43IhPCjSqmKl-aZPCB2UyfOtyW1Z1WjwfGRGuhr/s320/100_1334.JPG" width="237" /></a>Had the house to myself this Sunday. Took the chance to cook with music blasting away the cobwebs. The food wasn’t as rocking as the music, with my first choice being a sedate <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Carrot Sambol</i></b>, adapted from<i style="mso-bidi-font-style: normal;"> Chandra Dissanayake’s Ceylon Cookery</i>, which takes minutes to make in a food processor. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b>What you will need</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 4 small carrots (12oz/340g)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">* 1 small red onion </div><span style="mso-tab-count: 4;"></span> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">* 3-4 green chillies<span style="mso-tab-count: 4;"> </span> </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">* 3/4 to 1 cup desiccated coconut</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">* 1 tsp salt</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="mso-tab-count: 4;"> </span>* 1 tsp pepper</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="mso-tab-count: 4;"> </span>* 1 tsp lime or lemon juice</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"> </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b>What to do</b>:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">Peel carrots and onion. Roughly halve or quarter. Then put all ingredients into food processor. Process until finely mixed. (Note: Halving the salt, pepper and lime/lemon quantities brings out the sweeter flavour of the raw carrot.)</div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-27179237082925256602011-05-14T22:54:00.000-07:002011-05-14T22:54:43.645-07:00Dad’s Spinach and Potato DipThis is another one of my dad’s creations, made on a whim, that vanished in a flash at a recent work lunch with requests of ‘get the recipe from your dad’. Even my sister (whose least favourite vegetable is spinach) had generous and repeat helpings.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O_HAqJMF-FcHFpHdfcmdsvq99xz6rz0pDwWUOOuIiMdOlMbyNIoJqAMr35GG_uTfOLm9yzEp80o8f7cUD24Aptttm-mlGWwPLyvkd9hKrzZ-tcUZkGTsSUEYOrvbOydb0R5CUzNhCU-n/s1600/100_1313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O_HAqJMF-FcHFpHdfcmdsvq99xz6rz0pDwWUOOuIiMdOlMbyNIoJqAMr35GG_uTfOLm9yzEp80o8f7cUD24Aptttm-mlGWwPLyvkd9hKrzZ-tcUZkGTsSUEYOrvbOydb0R5CUzNhCU-n/s320/100_1313.JPG" width="320" /></a></div><b> What he used: </b><br />
* 250g frozen spinach (defrosted)<br />
* 2 medium potatoes/1 large (boiled and mashed)<br />
* 1 onion, sliced<br />
* 1 teaspoon garlic paste<br />
* 1-2 teaspoons crushed chilli pieces<br />
* 1 stock cube or salt to taste<br />
* 1-2 tablespoon oil<br />
<b><br />
What he did: </b><br />
Fried the onions in oil, with garlic paste and crushed chillies. When onions have softened, add mashed potatoes and sauté until fragrant. Add stock cube/salt. Then add frozen/defrosted spinach. Stir until water has been absorbed. And it’s done.Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-92015018265054117822011-05-14T22:40:00.000-07:002011-05-14T22:40:03.141-07:00Green Peas with Coconut and Continental ParsleyThat’s my version. The original from <i>Madhur Jaffrey’s 'World of Vegetarian'</i> cookbook is called <i>'Green Peas with Coconut and Cilantro</i>' aka Chinese Parsley aka Coriander leaves. Madhur’s recipe also includes 1 teaspoon of sugar which I omitted and found preferable. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmExR6dUa4TJ8_pp7j8CeX_CdxglxOboqPc9DrdX1s48KPhysTYnTqvr3-NKMOzu9VNqBa4JzhabWrWfK6gcz5x4qEgDWe-dV-uZUKaoab3ElXLdcBfm2TTKRNNT7SxNxvi223kbxLuwX/s1600/100_1303.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmExR6dUa4TJ8_pp7j8CeX_CdxglxOboqPc9DrdX1s48KPhysTYnTqvr3-NKMOzu9VNqBa4JzhabWrWfK6gcz5x4qEgDWe-dV-uZUKaoab3ElXLdcBfm2TTKRNNT7SxNxvi223kbxLuwX/s320/100_1303.JPG" width="320" /></a><b>What you’ll need:</b><br />
* 3 tablespoons oil<br />
* Generous pinch of asafetida (used 1 minced garlic)<br />
* 1 teaspoon brown mustard seeds<br />
* ½ teaspoon cumin seeds<br />
* 15 fresh curry leaves<br />
* 2 ½ fresh or frozen green peas<br />
* 1-2 hot green chillies, finely chopped<br />
* 1 teaspoon salt<br />
* ¼ teaspoon ground turmeric<br />
* ½ teaspoon ground cumin<br />
* ½ teaspoon ground coriander<br />
* ¾ cup freshly grated coconut- used desiccated coconut, fluffed with a little water. <br />
* 3 tablespoons very finely chopped continental parsley (or coriander leaves)<br />
<br />
<b>What to do</b>:<br />
Heat oil in a pan, add asafetida or if adding garlic wait until the next few steps– add mustard and cumin seeds. As soon as mustard seeds begin to pop, add curry leaves, then garlic. Stir. Add peas, chillies, salt, turmeric, ground cumin and coriander powders. Stir until peas turn bright green. (The book also suggests adding 4 tablespoons of water and bringing to a boil, then cooking, covered, until peas are tender. Since frozen peas take minutes to cook – I don’t bother adding water or bringing to a boil). After a few minutes, add the desiccated coconut and parsley, stir for a few minutes then it’s ready to serve.Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-58573060377411927582011-05-14T22:26:00.000-07:002011-05-14T22:26:58.081-07:00Spiced Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1aINFzhfsmDK7ctqo9sfdhm9zruAY9Mt7qKWnAMELWkL8M3-nW8C6mg9kJxVxIF269ndZr3zPa6wNQQdCwZvbmMkQXBDUifDTtuuZbzCeVMjCf2949VSqVudTH6D-2uiB-KEei_X6Nya/s1600/100_1305.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1aINFzhfsmDK7ctqo9sfdhm9zruAY9Mt7qKWnAMELWkL8M3-nW8C6mg9kJxVxIF269ndZr3zPa6wNQQdCwZvbmMkQXBDUifDTtuuZbzCeVMjCf2949VSqVudTH6D-2uiB-KEei_X6Nya/s320/100_1305.JPG" width="320" /></a>The original recipe of this is called ‘<i>Prawn Fritters with Avacado Salsa</i>’ and is from the <i>Women’s Weekly ‘Short-Order Cook’</i> book. I left out the 450g cooked unshelled prawns/200g shelled prawns in the recipe and found the pancakes still tasted good. So here’s the vegetarian version. The Salsa is not in the photo as I got two over-ripe avocados which turned into mush.<br />
<br />
<b>What you’ll need - Pancakes:</b><br />
<b></b>* 2 tablespoons oil<br />
* 1 medium brown onion, chopped coarsely<br />
* 1 clove garlic, crushed<br />
* 2 teaspoons hot paprika (used chilli powder)<br />
* ½ teaspoon ground cumin<a class="cssButton ubtn-disabled" href="javascript:void(0)" id="draftButton" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['postingForm'].saveDraft;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}" target=""></a><br />
* ¼ teaspoon ground white pepper (or black)<br />
* ¼ teaspoon cayenne pepper (left out as I was chilli powder)<br />
* 2 eggs<br />
* 1 ½ cups milk<br />
* 1 tablespoon chopped fresh chives (optional, meaning didn’t use it)<br />
<br />
<b>What you’ll need - Avacado Salsa :</b>* 2 medium avocados, 500g, cubed<br />
* 2 medium tomatoes, 380g, cubed (or halved, if using cherry tomatoes)<br />
* 1 spring onion, sliced thinly<br />
* 2 tablespoons lime juice or less and to taste<br />
<br />
<b>What to do - Pancakes</b>:<br />
Heat half the oil, stir-fry onion, garlic and spices until onion softened. <br />
Combine eggs and milk. Stir into flour until smooth. Stir in chives if using. <br />
Heat the remaining oil (I used a non-stick pan), and cook a quarter-cup (roughly a soup ladle) of the batter until browned on both sides until all the batter has been used.<br />
<br />
<b>What to do - Salsa</b>:<br />
Combine all ingredients and serve with pancakes.Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-69468891986499453042011-05-08T03:28:00.000-07:002011-05-08T03:28:19.456-07:00Roti<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Tsw2udxjeoFPyBeiqdmAiyP4qzBo-ATB2qglrUVLIeiBNSS-TJDHASPQB3IwhpPw6JsuyIDFsRUZ7-QD0y0qAOvM8pOemuJi4V33P3y_blicW_axxeAVFxnlZmRayvLHaZ951TuEEFn3/s1600/100_1311.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Tsw2udxjeoFPyBeiqdmAiyP4qzBo-ATB2qglrUVLIeiBNSS-TJDHASPQB3IwhpPw6JsuyIDFsRUZ7-QD0y0qAOvM8pOemuJi4V33P3y_blicW_axxeAVFxnlZmRayvLHaZ951TuEEFn3/s400/100_1311.JPG" width="238" /></a><span lang="EN-GB">I should say this is a recipe for Sri Lankan roti with coconut, not the same as Indian roti. Sri Lankan roti is traditionally eaten for breakfast, but now that we have cereal out of a box at work, roti in our household at least has become a dinner treat. The quantity below is enough for about 4 large; 8 medium sized or about 20+ party-sized rotis. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What you’ll need:</span></b></div><div class="MsoNormal"><span lang="EN-GB">* 1 cup flour </span></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ cups dessicated coconut</span></div><div class="MsoNormal"><span lang="EN-GB">* ½-1 tablespoon butter or margerine</span></div><div class="MsoNormal"><span lang="EN-GB">* Enough water for a pliable dough</span></div><div class="MsoNormal"><span lang="EN-GB">* Salt to taste (optional)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What to do:</span></b></div><div class="MsoNormal"><span lang="EN-GB">Mix flour, dessicated coconut and butter with enough water to make a pliable dough that does not stick to the bowl or your fingers. Once the dry ingredients come together in a dough ball, break off into smaller quantities and roll out into circular rotis. Pan-fry in a non-stick pan until brown dots appear on both sides. I don’t bother oiling the pan, but you can do that if you like. My mother also adds an egg. So you can try that option as well. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-47070050828079513982011-05-08T03:00:00.000-07:002011-05-08T03:00:17.988-07:00Amali's Kokis<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOxBVtL24DifhCouspZWfF7jqvAEZTo9DAX9BJznW49ogjXrqHzMERrNVtKnFUkjs8GyRsnwO4UCYXJcxwfX8mj79utrD_Lqf0w9nl7MgSKrAxKsPXBbkV4jW-tAlNnYqHRjIJzZHHqM5/s1600/100_1289.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOxBVtL24DifhCouspZWfF7jqvAEZTo9DAX9BJznW49ogjXrqHzMERrNVtKnFUkjs8GyRsnwO4UCYXJcxwfX8mj79utrD_Lqf0w9nl7MgSKrAxKsPXBbkV4jW-tAlNnYqHRjIJzZHHqM5/s320/100_1289.JPG" width="320" /></a></div><span lang="EN-GB">Mid-April was Sri Lankan New Year. Yes, we do celebrate it twice a year – once in January (when it seems to be about partying, New Year Resolutions and fireworks) and the second time in April when it’s more about family, tradition and community. </span></div><div class="MsoNormal"><span lang="EN-GB">In Sri Lanka, Sinhala New Year events are mapped out for the week, including the time to stop work on the last day of the old year; the time to light the fire to cook the first meal – usually coconut milk rice; when to wear our new clothes in the lucky colour for that year; the time for relatives to visit, with grandparents taking pride of place; when to go back to school/work and the time to visit your favourite neighbourhood shop where you are required to spend big to signal a prosperous year for the shop-keeper if you are his/her first customer. </span></div><div class="MsoNormal"><span lang="EN-GB">In Australia (specifically Melbourne), the Sri Lankan community does hold annual New Year Celebrations in Dandenong </span><span lang="EN-GB">with traditional New Year games and New Year food.</span><span lang="EN-GB"> </span><br />
<span lang="EN-GB">Mostly, though, we celebrate the occasion by gathering family around the kitchen table to enjoy many of the traditional sweets and savouries which are now sold ready-made at Sri Lankan spice shops. This year, we bought kavun, but not Kokis, which is a speciality my sister, Amali, has perfected. This is her recipe.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What she used:</span></b></div><div class="MsoNormal"><span lang="EN-GB">* 500g rice flour</span></div><div class="MsoNormal"><span lang="EN-GB">* 2x 400ml coconut cream</span></div><div class="MsoNormal"><span lang="EN-GB">* Salt and chilli powder to taste</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 teaspoons yellow mustard powder</span></div><div class="MsoNormal"><span lang="EN-GB">* Handful of grated cheese - she used tasty cheese - approximately 50g according to my father</span></div><div class="MsoNormal"><span lang="EN-GB">* Oil for deep frying</span></div><div class="MsoNormal"><span lang="EN-GB">* Kokis moulds</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What she did: </span></b></div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznk0ofXKi4PfTaCWIDueDc33I7yKQu7-nK5mzyqj3z99gjDrpnVdiU48Vvw3ERtBxga_rBbLu7h2ypSmW64tkkgPfXV9DWyzwZY8SWW_yyVuxHZlSF1R2Xuy6DqTb8uU_3oIzMaN5odeS/s1600/100_1295.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznk0ofXKi4PfTaCWIDueDc33I7yKQu7-nK5mzyqj3z99gjDrpnVdiU48Vvw3ERtBxga_rBbLu7h2ypSmW64tkkgPfXV9DWyzwZY8SWW_yyVuxHZlSF1R2Xuy6DqTb8uU_3oIzMaN5odeS/s200/100_1295.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kokis moulds</td></tr>
</tbody></table><span lang="EN-GB">Made a thick batter of the rice flour, salt, chilli powder, mustard powder, cheese and coconut cream. The batter should have a</span><span lang="EN-GB"> “pancake-like consistency”. If the batter is too thick add more coconut milk. </span><br />
<span lang="EN-GB">*Note: Do not add water.</span></div><div class="MsoNormal"><span lang="EN-GB">Heat the Kokis mould in hot oil, then dip the mould in batter, making show that only the sides of the mould is covered, not all the way to the top. </span><br />
<span lang="EN-GB">Then lower the battered mould back into the hot oil. </span><br />
<span lang="EN-GB">The Kokis should loosen away from the mould part-way through, if the batter is right consistency. Fry until crisp, then drain on oil-absorbent paper. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-22130848299747403372011-05-08T02:24:00.000-07:002011-05-08T02:24:26.975-07:00Watalappan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1eSdyF7YduA8iseTY3xW5ygbyRwcZ2JZYY6SxCcWx5TptThYT3dZmpKwxkkbsXG8qrm7ix5ldlpTJmIPgP8TpM8-dBIqgzhl9gcUV6iq-8FR2eDGGsCtAYj5B0EQS0VJZnHWhkxMFufE/s1600/100_1284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1eSdyF7YduA8iseTY3xW5ygbyRwcZ2JZYY6SxCcWx5TptThYT3dZmpKwxkkbsXG8qrm7ix5ldlpTJmIPgP8TpM8-dBIqgzhl9gcUV6iq-8FR2eDGGsCtAYj5B0EQS0VJZnHWhkxMFufE/s320/100_1284.JPG" width="210" /></a></div><span lang="EN-GB">I first tasted this luscious dessert at the wedding of one of our Muslim neighbours in Sri Lanka when I was about ten or eleven years old. To this day, several decades later, I remember the absolutely delicious taste of my first spoonful. </span><br />
<div class="MsoNormal"><span lang="EN-GB"><b><i>Wattalappan, </i></b>ethnic to Muslim/Malay cuisine, is one of the most popular Sri Lankan desserts. </span><br />
<span lang="EN-GB">To eat. </span><br />
<span lang="EN-GB">But it's not an easy one to make, specially if you want an authentic tasting dessert.</span><br />
<span lang="EN-GB">Then my sister, Amali, had the bright idea of using the recipe in <i>Chandra Dissanayake’s ‘Ceylon Cookery’</i> book and adding her own variation of using the microwave, instead of steaming the dish.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<b><span lang="EN-GB">What you’ll need:</span></b></div><div class="MsoNormal"><span lang="EN-GB">* 1 cup coconut cream</span></div><div class="MsoNormal"><span lang="EN-GB">* 250g jaggery (hardened coconut treacle)</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 eggs</span></div><div class="MsoNormal"><span lang="EN-GB">* Good pinch of spices (cinnamon, cardamom, cloves, nutmeg)</span></div><div class="MsoNormal"><span lang="EN-GB">* Toasted cashew nuts for decoration</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What to do: </span></b></div><div class="MsoNormal"><span lang="EN-GB">Dissolve jaggery in cold coconut milk (you will have to grate the jaggery to make it easy to dissolve). Strain. Add to lightly beaten eggs. Strain again. </span></div><div class="MsoNormal"><span lang="EN-GB">Add spices (Amali also added a lot of chopped nuts). Then add into microwave-proof dish. Cover. Cook for 3-5 minutes. Decorate with cashew nuts.</span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-62722325871921530112011-05-08T01:45:00.000-07:002011-05-08T01:45:25.549-07:00Dad’s Easy Chickpeas<div class="MsoNormal"> <span lang="EN-GB">This is the easiest chickpea recipe I know, which my Dad makes for breakfast and we usually end up having for lunch and dinner (if there are any leftovers from breakfast). It’s simple, filling and we love it. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKL0VoCXMD9FLjTApz4UXOcj9qdPPcqzxXhrFVq_RqxgOk6hfDJut_A_6l1uCA4AqcSoXA4QdEZ1JtsJxYrNhZEnKlVhAS6ZmIBRQJI5kBLmkIz7D61dTnzywYJSLLZ1vlRtVWeCI5ZnP/s1600/100_1271.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKL0VoCXMD9FLjTApz4UXOcj9qdPPcqzxXhrFVq_RqxgOk6hfDJut_A_6l1uCA4AqcSoXA4QdEZ1JtsJxYrNhZEnKlVhAS6ZmIBRQJI5kBLmkIz7D61dTnzywYJSLLZ1vlRtVWeCI5ZnP/s320/100_1271.JPG" width="320" /></a><b><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* 250g dried chickpeas, soaked overnight</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 tablespoon oil</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 sprig curry leaves</span></div><div class="MsoNormal"><span lang="EN-GB">* ½ to 1medium red onion, sliced</span></div><div class="MsoNormal"><span lang="EN-GB">* 3-4 dried red chillies, broken into little pieces</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 teaspoon mustard seeds</span></div><div class="MsoNormal"><span lang="EN-GB">* Salt to taste</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What to do: </span></b></div><div class="MsoNormal"><span lang="EN-GB">Drain water from chickpeas soaked overnight. Place drained chickpeas in a pan or microwave container, cover with water (about 1 inch above the top). Boil until cooked or soft enough to be edible. Then drain chickpeas of any remaining cooking liquid. (This liquid can be used as stock. My father drinks it like a plain ‘tea’).</span></div><div class="MsoNormal"><span lang="EN-GB">Next, heat oil. Add mustard seeds, when they start crackling add sliced onion, chillies and curry leaves. When onions are soft, add chickpeas and stir-fry for a few minutes. Then add salt to taste. And that’s it. Enjoy.</span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-57238245150343337182011-04-08T23:37:00.000-07:002011-04-09T00:07:54.234-07:00Mukunuwenna Mallum<div class="MsoNormal"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDsFSginEMxfSjhJcieX6tRliLWsHu0BDgJrWN1OffBy5LGevK5ef_yhxq5pYlwPnerY2-gX8jxa6VscuPiGYbf6Z5C9GQUDab0ouHDAscNd1r54580AEytBD_JwNzhCajjJIAbqXxM2l/s1600/100_1263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDsFSginEMxfSjhJcieX6tRliLWsHu0BDgJrWN1OffBy5LGevK5ef_yhxq5pYlwPnerY2-gX8jxa6VscuPiGYbf6Z5C9GQUDab0ouHDAscNd1r54580AEytBD_JwNzhCajjJIAbqXxM2l/s320/100_1263.JPG" width="274" /></a><span lang="EN-GB">The Asian Fruit and Veg shop in </span><span lang="EN-GB">Dandenong</span><span lang="EN-GB"> </span><span lang="EN-GB">Plaza</span><span lang="EN-GB"> has started selling mukunuwenna. In Sri Lanka, this popular greens-herb is sold door-to-door by the <i>Keera Karaya</i> or <i>Greens Man</i> who carries bundles of herbs in a woven basket balanced on his head (or in a wooden cart depending on the scale of greens-eating house-holders in a particular neighbourhood).</span></div><div class="MsoNormal"><span lang="EN-GB">I’ve adapted this recipe for broccoli elsewhere in this blog, but here’s the real thing from <i>Chandra Dissanayake’s Ceylon Cookery</i> cookbook.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* ½ lb or 250g mukunuwenna (usually 1 bundle)</span></div><div class="MsoNormal"><span lang="EN-GB">* Sprig of curry leaves</span></div><div class="MsoNormal"><span lang="EN-GB">* 2-3 green chillies</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 cup water (left that out)</span></div><div class="MsoNormal"><span lang="EN-GB">* ½ cup scraped coconut (I used desiccated coconut)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 small onion (I used half a medium red onion)</span></div><div class="MsoNormal"><span lang="EN-GB">* ½ teaspoon turmeric</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ teaspoon salt</span></div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMDZo6tkNJEy5_aeqp9__E8a9Am5nPWpYJgRgHhvzmQiR5kIsIzQDMV-Y8CH82YBZHY9vVGcRW00oAZLE34fH3WIzfc8DRj67d7xFdM-1SZmFxZm3BhWtK2U74bH9vrz-WJpy2CLV7wHc/s1600/100_1237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMDZo6tkNJEy5_aeqp9__E8a9Am5nPWpYJgRgHhvzmQiR5kIsIzQDMV-Y8CH82YBZHY9vVGcRW00oAZLE34fH3WIzfc8DRj67d7xFdM-1SZmFxZm3BhWtK2U74bH9vrz-WJpy2CLV7wHc/s200/100_1237.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mukunuwenna</td></tr>
</tbody></table><div class="MsoNormal"><b><span lang="EN-GB">What to do:</span></b></div><div class="MsoNormal"><span lang="EN-GB"> Shred mukunuwenna leaves (used a food-processor). The book advises mixing the coconut with curry leaves, sliced onions and green chillies, turmeric, salt in a pan with the cup of water and cooking until the onions are done. Then adding the mukunuwenna and tossing for a few minutes, so the leaves are cooked but remain green.</span></div><div class="MsoNormal"><span lang="EN-GB">I mixed the chopped leaves with everything else (except the water) and cooked for a few minutes until fragrant. Done.</span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-70237271210536676022011-04-08T23:34:00.000-07:002011-04-09T01:01:25.939-07:00Jamaican Kidney Bean Stew<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKEx2dLTb0wwU7kay_fzG1wwEfXwlFOibLa-4heEBTfgryFWLtwbXEizYWWlcIJaz_enGp4sectga5vJz0qXNOLUYceUUeEshirlGL1xn8GXBLGZia7bF-2Psu1wqi_3z51QbwkaVTXM8/s1600/100_1246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKEx2dLTb0wwU7kay_fzG1wwEfXwlFOibLa-4heEBTfgryFWLtwbXEizYWWlcIJaz_enGp4sectga5vJz0qXNOLUYceUUeEshirlGL1xn8GXBLGZia7bF-2Psu1wqi_3z51QbwkaVTXM8/s320/100_1246.JPG" width="320" /></a><span lang="EN-GB">This has to be our all-time favourite kidney bean recipe. When the wonderful aroma of this stew wafts around the house, my family gets the urge for ‘taste tests’ each time they walk past the pot even while it’s still cooking! I should say that I use more coconut milk than the recipe advises. Both versions are listed below, so enjoy either way of making this recipe from <i>Madhur Jaffrey’s World Vegetarian</i> cookbook, called ‘<b><i>Red Kidney Beans for Jamaican Peas and Rice</i></b>’.</span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ cups dried red kidney beans</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 cups canned coconut milk (I used 2x 400ml coconut cream. The generic Homebrand is the best for those living in Australia)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 Scotch bonnet or other habanero-type chilli (used a chilli that my dad’s friend Uncle Impa grows in his backyard in </span><span lang="EN-GB">Geelong</span><span lang="EN-GB">). Leave the chilli whole if you don’t like ‘hot’</span></div><div class="MsoNormal"><span lang="EN-GB">* 4 tablespoons chopped chives or 6 tablespoons scallions (aka spring onions/green onions which is what I used), finely slice both green and white parts</span></div><div class="MsoNormal"><span lang="EN-GB">* 3-4 fresh thyme sprigs or ¾ teaspoon dried thyme</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 garlic cloves, finely chopped</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 small onion, finely chopped (used a red onion)</span></div><div class="MsoNormal"><span lang="EN-GB">* ¾ teaspoon ground allspice</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ to 2 teaspoons salt </span></div><div class="MsoNormal"><span lang="EN-GB">* Freshly ground black pepper</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h1WoPcjK5rRVo4VcRFUyJbW4eNXJ2oRDjGNaN05-N9r9fCNBiwiF8CVlU0RLs0MH6gMReZFi379JpPZcPJY26lrWVZNDXL8CimRYT0fLQQP9dBmVk07qYR74XA-X2spbpI9DSdvNTTDZ/s1600/100_1254.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h1WoPcjK5rRVo4VcRFUyJbW4eNXJ2oRDjGNaN05-N9r9fCNBiwiF8CVlU0RLs0MH6gMReZFi379JpPZcPJY26lrWVZNDXL8CimRYT0fLQQP9dBmVk07qYR74XA-X2spbpI9DSdvNTTDZ/s200/100_1254.JPG" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncle Impa's chilli.</td></tr>
</tbody></table><span lang="EN-GB"> <b>What to do:</b></span></div><div class="MsoNormal"><span lang="EN-GB">Soak beans overnight. Drain.</span></div><div class="MsoNormal"><span lang="EN-GB">Then cook beans in 1x 400ml coconut cream mixed with 2 cans of water. (In the cookbook, the beans have to be cooked in 4 cups water). Either way, bring to a boil and simmer, covered, for 1 hour. Then add the second 400ml coconut cream, habanero, chives/spring onions, thyme, garlic, onion and allspice. Stir and simmer for half an hour. Add salt and pepper, simmer for another half hour or until beans are tender. Serve with rice. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-86855094970311757092011-04-03T01:37:00.000-07:002011-04-09T01:06:31.206-07:00Semolina ‘Risotto’<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshHb6d4mApzWVfumBrm9mmi4_p7z-F2FoTdAQK91FRppPs_c4IFrTd6UYWibidChNfXF-jcWmoe3qG8PGBCQ7439kgJl-dz7PZdnib_a5VU-bWjVMqaHkCIDDOFQJu-qT8Oo9bpIbilIj/s1600/100_1228.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshHb6d4mApzWVfumBrm9mmi4_p7z-F2FoTdAQK91FRppPs_c4IFrTd6UYWibidChNfXF-jcWmoe3qG8PGBCQ7439kgJl-dz7PZdnib_a5VU-bWjVMqaHkCIDDOFQJu-qT8Oo9bpIbilIj/s320/100_1228.JPG" width="280" /></a><span lang="EN-GB">I’d never heard or tasted Uppama before I came to Australia and a Sri Lankan Tamil friend made it for dinner. It’s a semolina dish spiced with curry leaves, mixed vegetables and cashews, but I could never figure out how to make it without turning the semolina into a porridge-like paste.</span><br />
<div class="MsoNormal"><span lang="EN-GB">Thank goodness for <i>Madhur Jaffrey’s World Vegetarian</i> cookbook, which has several Uppama recipes of the non-gluggy variety. The secret is to ‘fry’ the coarse semolina granules in oil – don’t bother dry roasting without the oil, this won’t work to keep the dish from being paste-free. So if you like uppama as much as we do, have a go at ‘<b><i>Semolina Risotto (Uppama) with Cabbage and Peas</i></b>’. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What you’ll need:</span></b></div><div class="MsoNormal"><span lang="EN-GB">* ¼ cup oil</span></div><div class="MsoNormal"><span lang="EN-GB">* Generous pinch of ground asafetida (forgot to add this. In the past, have substituted 1 crushed garlic clove)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 teaspoon whole brown mustard seeds</span></div><div class="MsoNormal"><span lang="EN-GB">* 1-2 whole dried red chillies (which I broke into bits)</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 teaspoons yellow split peas (or more, because it gives a nice nutty flavour)</span></div><div class="MsoNormal"><span lang="EN-GB">* 15-20 curry leaves (it says optional, but I think it’s essential)</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 tablespoons shallots or red onion, finely chopped (I sliced one small red onion)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 teaspoon finely grated ginger</span></div><div class="MsoNormal"><span lang="EN-GB">* 1-2 teaspoon finely chopped fresh green chilli (or green pepper)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 well-packed cup of shredded green cabbage</span></div><div class="MsoNormal"><span lang="EN-GB">* 3 tablespoons of frozen peas (I didn’t defrost them)</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 cup (coarse) semolina aka Cream of Wheat</span></div><div class="MsoNormal"><span lang="EN-GB">* ¾ teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 tablespoons finely chopped fresh coriander leaves aka cilantro (left that out).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What to do: </span></b></div><div class="MsoNormal"><span lang="EN-GB">Boil some water and have about 1 ¾ cups ready for the semolina.</span></div><div class="MsoNormal"><span lang="EN-GB">Heat oil in a wok or large frying pan, then add asafetida or garlic. Then immediately after that, add mustard seeds. </span></div><div class="MsoNormal"><span lang="EN-GB">When the mustard seeds begin to pop add yellow split peas and red chillies. Stir until split peas turn reddish. By this time the chillies usually turn black. So if you’d like to retain some colour, add red chillies along with the cabbage (a bit later on).</span></div><div class="MsoNormal"><span lang="EN-GB">After split peas have changed colour, add curry leaves, then the onion. Fry until the onion begins to brown at the edges, before adding ginger and green chillies. Stir for a few minutes, then add cabbage. (Madhur advises adding peas at this stage along with some water. I don’t add water. And I leave the peas until last). </span></div><div class="MsoNormal"><span lang="EN-GB">Stir-fry cabbage, then add the semolina and stir-fry until the granules are golden. Lower heat, stir in salt. Add boiling water a little at a time, stirring until water has been absorbed before adding more. Repeat until all 1 ¾ cups of water have been used. Keep stirring until the semolina has fluffed up. Break up lumps with the back of the spoon. </span></div><div class="MsoNormal"><span lang="EN-GB">Then take off fire and add frozen peas. Cover and leave for peas to ‘defrost’. Chopped coriander leaves can be added at this stage too, if using. Then serve. </span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-73478741802090613132011-04-03T01:29:00.000-07:002011-04-03T01:29:35.212-07:00No-Ham Pea Soup<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><span lang="EN-GB">Living in Australia has introduced me to many strange and wonderful dishes, including Pea and Ham soup. Since a couple of my family members are vegetarian, leaving out the ham would mean leaving out the flavour, so it was a relief to find this recipe which relies on spices to provide a healthier and still-flavourful alternative. From <i>The Essential Vegetarian Cookbook</i> by Murdoch Books, this recipe has been adapted from the ‘<b><i>Green Pea Soup’</i></b><i>.</i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnhKJfAe3Vyn-4MNwnQi0oo-PM9u7NuZH5Wsai7Mcu9TdO7YUwje3A18TvldiphJU8qAXClNPVz9_HcyPpaEduKdIbbI2Q9Uz_gYaH8_Au9lRoHNcMGSJ4eAo7671iOtRRx-csPBFWRq_/s1600/100_1232.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnhKJfAe3Vyn-4MNwnQi0oo-PM9u7NuZH5Wsai7Mcu9TdO7YUwje3A18TvldiphJU8qAXClNPVz9_HcyPpaEduKdIbbI2Q9Uz_gYaH8_Au9lRoHNcMGSJ4eAo7671iOtRRx-csPBFWRq_/s320/100_1232.JPG" width="320" /></a><b><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* 1 ½ cup green split peas</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 tablespoons oil</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 medium onion, peeled and halved</span></div><div class="MsoNormal"> <span lang="EN-GB">* 1 medium carrot, cut into chunks to fit into pot</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 celery stalk, cut same as the carrot</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 tablespoon cumin powder</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 tablespoon coriander powder</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 teaspoons grated fresh ginger</span></div><div class="MsoNormal"><span lang="EN-GB">* 5 cups vegetable stock</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 cups frozen green peas</span></div><div class="MsoNormal"><span lang="EN-GB">* Salt and freshly ground black pepper to taste</span></div><div class="MsoNormal"><span lang="EN-GB">* 1 tablespoon chopped fresh mint or half that dried.</span></div><div class="MsoNormal"><span lang="EN-GB">* 4 tablespoons plain yoghurt or sour cream (optional - as in I didn’t use this)</span></div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuimtmNhbDJ80aZxl5gBADRyzBZHwchkeutT65QMMY00fYrVLGEZnT7-bh4R9CIU2iTprTjCh30lbaEnX3e3i3nFFeYZPDQxPJilMK4jUln_oqk_Kyfu0JuzJqW3zHGKO7Ma0tnWvjVyg/s1600/100_1230.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuimtmNhbDJ80aZxl5gBADRyzBZHwchkeutT65QMMY00fYrVLGEZnT7-bh4R9CIU2iTprTjCh30lbaEnX3e3i3nFFeYZPDQxPJilMK4jUln_oqk_Kyfu0JuzJqW3zHGKO7Ma0tnWvjVyg/s200/100_1230.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Split Peas</td></tr>
</tbody></table><div class="MsoNormal"><b><span lang="EN-GB">What to do:</span></b></div><div class="MsoNormal"><span lang="EN-GB">Soak green peas for a couple of hours. Drain. Leave aside. </span></div><div class="MsoNormal"><span lang="EN-GB">Heat oil in a pot (to make the soup), add onion, celery and carrot. I cooked this covered (with a couple of occasional stirs) until the onion softened and started separating layers. Stir in cumin, coriander and ginger. Cook until spices are fragrant. </span></div><div class="MsoNormal"><span lang="EN-GB">Add split peas and stock (and dried mint, if using). Bring to a boil, then cover and simmer until peas are cooked and carrot chunks can be pierced with a knife tip. The books says this should take 1 ½ hours but the soup is usually done in less than an hour. Take off fire. </span></div><div class="MsoNormal"><span lang="EN-GB">Then add frozen peas. Wait until the peas ‘defrost’ in the heat of the soup, then slender-blend. Season with salt and pepper and stir in mint. Serve with swirl of yoghurt or sour cream (or not). </span></div><div class="MsoNormal"><span lang="EN-GB"><span> </span><span> </span></span></div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0tag:blogger.com,1999:blog-3040918052856219380.post-25139039719267104142011-03-27T03:06:00.000-07:002011-03-27T03:06:34.725-07:00No-Cook Tomato Sauce with Olives<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnTEyoITwz8eTzFCiduJ46MAKypZ8ns6oJe9akwx8B416lUiGZVJ2TwyYe9NsEMj4745js5C0cpcvT5lzXDbwR9YuiMCVrWT8AvaQyRBi8x3q-N2JGR4TiNarRoFFYXwmUIrRizrNNW7p/s1600/100_1209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnTEyoITwz8eTzFCiduJ46MAKypZ8ns6oJe9akwx8B416lUiGZVJ2TwyYe9NsEMj4745js5C0cpcvT5lzXDbwR9YuiMCVrWT8AvaQyRBi8x3q-N2JGR4TiNarRoFFYXwmUIrRizrNNW7p/s320/100_1209.JPG" width="320" /></a></div><span lang="EN-GB">This is one of my favourite no-cook pasta ‘sauces’. I’ve always had one ingredient missing (capers) whenever I seem to have the rest of the ingredients in the house, but even without capers it still tastes good. The proper title is <b><i>‘Spaghetti with Fresh Tomato Sauce</i></b>’ and it’s from the <i>Essential Vegetarian Cookbook</i> by Murdoch books.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What you’ll need: </span></b></div><div class="MsoNormal"><span lang="EN-GB">* 4 spring onions, chopped so finely it’s almost minced</span></div><div class="MsoNormal"><span lang="EN-GB">* 4 firm ripe tomatoes (or 250g cherry tomatoes, halved).</span></div><div class="MsoNormal"><span lang="EN-GB">* 8 stuffed green olives (or more – I used lots as we love olives, stuffed or otherwise) halved</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 tablespoons capers (didn’t have it)</span></div><div class="MsoNormal"><span lang="EN-GB">* 2 cloves garlic, crushed</span></div><div class="MsoNormal"><span lang="EN-GB">* ½ teaspoon dried oregano</span></div><div class="MsoNormal"><span lang="EN-GB">* 4 tablespoons chopped fresh parsley</span></div><div class="MsoNormal"><span lang="EN-GB">* 1/3 cup olive oil</span></div><div class="MsoNormal"><span lang="EN-GB">* 500g spaghetti or other dried pasta</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">What to do:</span></b></div><div class="MsoNormal"><span lang="EN-GB">Except for the pasta, mix all ingredients (previously chopped, halved etc) and refrigerate for at least 2 hours.</span></div><div class="MsoNormal"><span lang="EN-GB">Cook and drain pasta according to packet instructions (or until you remember the pasta is still on the stove). Add cold sauce to hot pasta, mix well. (The books suggests, adding 1/3 cup of fresh basil leaves but I haven’t tried that yet…). </span></div><div class="MsoNormal"><br />
</div>Ruwanihttp://www.blogger.com/profile/13072208417356614862noreply@blogger.com0