Tag Archives: spicy

31Jul/15

Spicy aubergine bhaji

Aubergine bhaji(3)

Apart from potatoes, aubergines are second on my list of most used vegetables.  You can curry them, stuff them or dip in flour and fry them – I have even used aubergines in my vegetable biryani with very good results and of course aubergine pickled in vinegar with garlic and a some mint is delicious.

This is a spicy aubergine bhaji where I have used a mix of whole spices generally known as Panchporan – it is a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed and black onion seed and is available in most Asian stores, some large supermarkets like Tescos or buy it online – click here)

Ingredients

1 large aubergine, cut into large cubes
3 tablespoons oil
2 teaspoons panchporan (a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed, black onion seed, available at Asian stores or online here)
1/2 teaspoon turmeric
1 teaspoon curry powder
3 cloves garlic, chopped finely
1 inch piece ginger, chopped finely
2 medium tomatoes, chopped
½ tablespoon tomato puree
Chopped fresh coriander (optional)

Method

  • Heat oil and add panchporan
  • Let the spices brown for a minute or so until the seeds begin to pop – add all the other ingredients except aubergines

Aubergine bhaji

  • Cover and cook tomatoes on low heat for about 15 minutes – you shouldn’t need water, but if you do add a small splash
  • Add aubergines, cover and cook for another 15 minutes
  • Sprinkle fresh coriander and serve with rice or any flat bread

 

11Jul/15

Spicy roast cauliflower

Roast cauliflower

Here’s a cauliflower roast to spice up your meal.  It is easy, just mix ingredients into thickish batter, coat cauli and bake – done.

Ingredients

Small cauliflower
2 heaped tablespoons gram flour (basan)
1 tablespoon Nutritional Yeast (optional)
½ teaspoon cumin powder
½ teaspoon ground fennel seeds
½ teaspoon sweet paprika
¼ teaspoon turmeric
¼ teaspoon salt
1 tablespoon oil in batter
2 tablespoons oil in roasting pan

Method

  1. Mix all the dry ingredients above up to 1 tablespoon oil and add a little water to make a smooth, thickish paste – enough to coat the cauli but not run off! If too thin, add a little more gram flour
  2. Put an inch of water in pan and par boil whole cauliflower for 5 minutes only
  3. Remove the cauliflower, allow to cool a little, then coat with batter
  4. Put 2 tablespoons oil in a roasting pan and roast cauliflower in preheated oven at 200C, 400F, gas mark 6 for 20 minutes
11Jul/15

Cauliflower & peas

Cauliflower & peas

Cauliflower and peas, another quickie to eat with either flatbread or with rice and dal.

Ingredients

1 small cauliflower
1 large cup frozen peas
2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
Little chilli powder (optional)
Salt to taste
Few curry leaves (optional if you don’t have it but they do add a lovely flavour. It is easier to find these days, I have seen some in Tescos in the veg section and also Schwartz do one in a little bottle – well worth adding to your cupboard)

Method

  • Cut the cauliflower into small florets and leave in a bowl covered with water
  • Heat oil in a pan and add mustard seeds
  • As soon as they begin to pop and they do! take off heat and add all the spices including salt
  • Add a tiny splash of water and gently fry spices for a couple of minutes
  • Add cauliflower and peas, cover tightly and cook on low heat for about 20 minutes, stirring intermittently to ensure it doesn’t stick to the pan
  • You may need to add a small splash of water but if the cauli is soaked in water, you shouldn’t need any
11Jul/15

Jiffy chickpeas

Chickpeas easy(2)

A jiffy chickpeas recipe for quick lunch which you could take to work or have with pitta bread.

Ingredients

1 tin chickpeas, drained
2 medium tomatoes, chopped
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon cumin powder
Good pinch chilli powder (optional, use sweet paprika if you don’t like it hot!)
A little salt to taste
Few curry leaves  (optional if you don’t have it but they do add a lovely flavour. It is easier to find these days, I have seen some in Tescos in the veg section and also Schwartz do one in a little bottle – well worth adding to your cupboard)

Method

  1. Heat oil in a pan and add cumin seeds
  2. When the seeds turn brown (1 minute), take off heat and add all the spices, tomatoes & curry leaves
  3. Cover and cook for 10 minutes on low heat until tomatoes are softened
  4. Add chickpeas, cook for a further 3-4 minutes and serve
20May/15

Courgette (zucchini) with chilli flakes

Courgettes with chillies(2)

Here is a simple and easy courgette (zucchini) recipe with chilli flakes which takes no time to prepare and can be used in a wrap to take to work for lunch or as a side dish with rice and lentils!  Make it as hot as you like or alternatively use one of the milder chilli varieties – your choice!

Don’t be tempted to add water or you will end up with a very mushy plate of courgettes…..simply cover and cook on low as there is enough moisture in the courgettes. If you like them really crunchy, cut the courgettes into strips rather than rounds!

Ingredients

3 medium courgettes, sliced
1 large onion, sliced (don’t skimp with the onions! they go very well with courgettes)
1 heaped teaspoon cumin seeds
4 cloves garlic, thinly sliced
1 teaspoon red chilli flakes (use the mild variety if you don’t like it hot – for example, Ancho Poblano is a mild chilli. You can buy chillies from Amazon or South Devon Chilli Farm)
½ teaspoon turmeric powder
2 tablespoons oil
Salt

Method

  • Heat oil and add cumin seeds, give it 30 seconds and add onions
  • Fry gently until translucent and edges begin to turn brown
  • Add the rest of the ingredients, cover and cook on low for about 10-12 minutes, stirring to ensure the courgettes don’t stick to the pan. If you prefer the courgettes crunchy, reduce the cooking time
  • Serve with any flat bread, chapatti, or wrap