Potato, Aubergine and Drumstick Bhaji (Dry Curry)
Heat oil in a wok or pan. Add fenugreek seeds. As soon as they begin to change colour (over cooked fenugreek seeds are very bitter), add all vegetables, spices and salt. Stir fry for a minute or two, turn heat to medium and cook covered until ... [... more]
Mamta's Kitchen |
Chicken Curry with Pigweed or Spinach
Add chicken, and fry for 4-5 minutes, until sealed on all sides. Add tomatoes, all the spices except garam masala, and salt. Stir fry for a few minutes. Add bathua/spinach leaves, mix well and cook covered on low/medium heat for 20-30 minutes, ... [... more]
Mamta's Kitchen |
Spring Onion Greens Bhaji with Gram Flour (Dry Curry)
Wash and slice spring onions into 1-1.5 cm. pieces, including their green stalks. Heat oil in a wok or kadhai. Add spring onions and cook covered for 6-7 minutes on medium heat. Onions greens will leave water. Once the green look cooked, turn ... [... more]
Mamta's Kitchen |
Green Tomato Chutney
Place all ingredients, except sugar/sweetener, in a pan and bring to boil. Turn heat to low and cook covered until tomatoes are soft. Uncover and boil briskly, until it reaches chutney/relish like consistency. If using sugar, add sugar and bring ... [... more]
Mamta's Kitchen |
Samosa Sausage Rolls, Meat or Chicken
Turn heat to low-medium and cook covered until meat is tender and all water is absorbed. Heat oven to 400 F or 200 C (follow instructions on the packet of pastry). Brush the edges of the pastry with a little milk and roll one edge over the other ... [... more]
Mamta's Kitchen |
Leek and Potato Bhaji (Dry Curry)
Wash and slice Leeks, including their green stalks, thickly. Add cumin seeds and heeng or asafoetida powder and allow the seeds to splutter or turn brown. Add Leeks, potatoes, all the spices and salt, stir for a few seconds and cook covered on ... [... more]
Mamta's Kitchen |
Tinda Gourd and Onion Curry
Cook covered on medium fire until tindas are nearly cooked. No additional water is required as tindas and onions release enough of their natural water. If you need to add water, either you are cooking on too high or tindas are not fresh. Add this ... [... more]
Mamta's Kitchen |
Kundru (Ivy Gourd) or Tindora Bhaji (Dry Curry) 2
Cut each tindora lengthways, into very thin slices, 4-8 slices of each tindora. When the seeds splutter, add ginger and garlic and stir fry for a minute. Add tindora, salt, turmeric, coriander powder and chilli powder. Stir and cook covered on ... [... more]
Mamta's Kitchen |
Shrimp pancakes with sour cream
1. Heat one tablespoon of olive oil in a small pan over low heat. Add spring onions and cook, covered, until soft, three minutes. Cool slightly. 2. Combine the flour, baking powder, 1/2 teaspoon salt and freshly ground black pepper. Add cooked ... [... more]
BBC |
Pumpkin Stew
When golden brown add the other vegetables, spices, and water. Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft. 3 to 4 cups of chopped root vegetables, including ... [... more]
International Vegetarian Union |
Palak Tomatar (Spinach and Tomatoes)
Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat maragrine in a ... [... more]
International Vegetarian Union |
Braised Cabbage and Basmati/Lentil Pilaf
Saute onions in oil until they have softened. Add the garlic, cabbage, (1/2 c) water, salt and pepper and cook covered for 10 minutes, checking periodically to make sure that it doesn't scorch. Remove lid and cook additional 20 minutes over ... [... more]
International Vegetarian Union |
