November 2016

Tandoori Cauli Fritters Tandoori Cauli Fritters Who else finds cauliflower smells like fart? I do! And I try and mask the flavor always. These Tandoori Cauliflower Fritters are great in doing that job! Have I peaked your interest in it already? 400 g cauliflower rice100 g all purpose flour2 large Eggs3 garlic cloves (finely minced)2 tsp tandoori masala1/4 tsp asafoetida1/2 tsp salt25 g parsley (chopped)5 tbsp oilTahin Yoghurt Dip2 tbso tahina2 tbsp Greek yoghurt1 garlic clove (minced)10 g parsley (chopped)1/4 tsp salt1/2 tsp cumin powder FrittersIn a bowl add the cauliflower rice, eggs, salt, tandoori spice, asafoetida, chopped parsley and garlic. Mix it well. If you fancy - you could add some feta too (skip the salt in that case).In a pan add oil and using a spoon add the cauliflower batter. Cook it for 5 minutes on low to medium flame on each

Rajma Masala Popular dish from North India paired popularly with rice or naan Ingrediënten200 g gedroogde kidneybonen2 tl zout2 el zonnebloemolie of ghee1 tl komijnzaad2 laurierblaadjes1 ui (fijngehakt)1 el gember-knoflookpasta75 g tomaat puree½ tl kurkumapoeder1 tl Kashmiri chilipoeder1 tl korianderpoeder1 tl garam masala5 g koriander (grof gehakt)2 el slagroom (vervang met vegan kookroom) Was de kidneybonen onder koud stromend water tot het water helder ziet. Week ze minimaal 8 uur, maar liefst een hele nacht, in ruim water.Kook de kidneybonen in 750 milliliter water met 1 theelepel zout in 30 minuten** gaar. Giet af (bewaar daarbij het kookvocht) en laat uitlekken.Verhit intussen de zonnebloemolie of ghee in een koekenpan op middelhoog vuur en fruit er het komijnzaad en de laurierblaadjes in. Voeg na een minuut de ui toe en bak 5 minuten. Voeg de gember-knoflookpasta toe en bak nog 5 minuten. Voeg

Paneer in Coconut Milk Curry Ingredients400 g paneer (Indian Cottage Cheese)250 ml coconut milk1 medium onion (finely chopped)1 tbsp ginger garlic paste70 g tomato puree2 green chilli (rawit, chopped)2 tbsp sunflower oil1/2 Tsp cumin seeds1.5 tsp salt1/2 tsp turmeric powder1 tsp Kashmiri chilli powder1 tsp coriander powder1 tsp cumin powder1 tsp garam masala8 g Coriander (chopped) Cut the paneer into 4x4 cm cubes and keep them aside.Heat a large, wide-based pan (preferably non-stick) with oil over a medium-high heat. Once hot, add cumin seeds and let them splutter for few seconds before adding the diced onion and a pinch of salt.Cook for 7 min or until the onion has turned golden brown. At this stage, add the ginger garlic paste and cook for 2-3 minutes to remove the raw smell. Add the tomato puree and mix well.Add salt and the ground spices

Garlic Butter Naan deegrollerkeukenkwastjegietijzeren pan Ingrediënten2 el suiker2 tl droge gist80 ml volle melk (op kamertemperatuur)4 el Griekse yoghurt (10% vet, op kamertemperatuur)3 el zonnebloemolie650 g bloem (+ 5 el om te rollen)1 tl zout4 tenen knoflook (fijngehakt)3 el boter3 el koriander (fijngehakt)¼ tl nigellazaad Meng 240 milliliter lauwwarm water met de suiker en de gist en laat 5-10 minuten rijzen. De gist is geactiveerd wanneer er een laag schuim en bubbeltjes is ontstaan.Voeg de melk, Griekse yoghurt en 1 theelepel olie toe en meng goed door. Voeg de bloem, het zout en de helft van de knoflook toe en kneed in 8 minuten tot een samenhangend deeg. Voeg als het deeg te plakkerig is wat extra bloem toe.Vorm het deeg tot een gladde bal en laat het 60-90 minuten rijzen in een ingevette, met een theedoek afgedekte kom.Smelt in een steelpan

Masoor Daal Tadka Indian red lentils dal 250 gm red Lentils or Masoor daal500 ml water1 large onion (finely chopped)1 large tomato (finely diced)2 green chilli (chopped with seeds)5 tbsp sunflower oil (divided)1 tsp cumin seeds (divided)1.5 tsp salt1 tsp turmeric powder2 tbsp ginger garlic paste1 tsp red chilli powder1 tsp cumin powder1 tsp coriander powder1 tsp garam masala1/8 tsp asafoetida / hing2 dried red chilli (optional)1/4 tsp red chilli powder (optional)7-8 curry leaves1 tsp sugar15 g coriander (chopped) Wash the lentils under running water for a couple of times and let it soak with water for 30 mins to ensure faster cooking and better digestion.Meanwhile chop the onion, tomato, green chilli. In a pan add 2-3 tbsp oil and warm it up. Add ½ tsp cumin seeds and let it sizzle for a few seconds, follow this with chopped onion. Cook it

Khichdi Can be called Khichadi, Khichuri or Khitchari 200 g red lentils (masoor dal or any lentils at home)300 g rice (any rice is fine/ don't waste expensive basmati on this)6 tbsp sunflower oil4 tsp cumin seeds2 onion (finely chopped)2 green chilli (optional)6 cm ginger root (crushed or chopped)2 tsp turmeric powder3 tsp salt1500 ml water or more (based on your prefered consistency)1/2 tsp asafoetida4 dried red chilli (optional)4 tbsp ghee2 tsp chilli powder/paprika (optional) Wash the lentils and rice under running water through a sieve for 40 seconds.Add oil to a pan along with cumin seeds. Add the onion, ginger and chilli. Cook for 5 mins and then add the wash lentils and rice.Followed by salt and turmeric powderAdd 750 ml of water and let this come to a boil. Cover and let it cook for 20-25 mins or till cooked.In another

Mung Beans Daal 200 g mung beans1 tbsp ginger-garlic paste½ tsp turmeric powder1 tsp cayenne pepper1 tsp cumin powder1 tsp coriander powder2 tsp salt3 tbsp sunflower oil1 onion2 tomatoes15 g coriander Wash the mung beans under cold running water until the water runs clear. Soak them for at least 8 hours, preferably overnight, in plenty of water.Boil the mung beans in 750 ml water with 1 teaspoon salt for 20 minutes. Drain and let it dry with steam for a while. (keep the strained liquid in a bowl)Heat the sunflower oil in a frying pan over medium heat and add the cumin seeds, let it splutter for 15 seconds. Then fry the onion for 3-4 minutes. Add the ginger-garlic paste and fry for 3 minutes. Stir in the tomatoes and fry them gently for 5 minutes, stirring.Add the rawit peppers, turmeric powder,

Aubergine met yoghurt Doi Begun Bengaals vijfkruidenmengsel2 el komijnzaad2 el nigellazaad2 el venkelzaad1 el fenegriekzaad2 el zwart mosterdzaadRecept2 aubergines (in plakken van 1½ cm)1,5 tl zout2 tl kurkumapoeder500 g Griekse yoghurt1 tl komijnpoeder1/2 tl suiker6 el zonnebloemolie5 el mosterdolie2 tl Bengaals vijfkruidenmengsel (panch phoron)10 kerrieblaadjes1 tl chilipoeder5 g koriander (grof gehakt) Om het Bengalse vijfkruidenmengel te maken - Meng alle specerijen. Luchtdicht bewaard blijft het vijfkruidenmengsel ongeveer een jaar goed op smaak.Week de aubergine 30 minuten in 500 milliliter water met 1 theelepel zout. Giet af, laat uitlekken en dep droog met keukenpapier. Bestrooi de aubergineplakken rondom met de kurkumapoeder en laat even intrekkenMeng de Griekse yoghurt met 3 eetlepels water en de komijnpoeder, suiker en ½ theelepel zout en zet opzijVerhit de zonnebloemolie in een koekenpan op middelhoog vuur en frituur er in porties de aubergine in 5-6 minuten per zijde in.

Bengali Egg Curry Dimer Dalna 8 large hard boiled eggs4 potatoes (diced into big cubes)2 onion4 dried red chilli4 green rawit chilli4 garlic cloves8 cm ginger root4 tomato8 Tbsp mustard oil2 tbsp sugar3 tsp salt2 tsp turmeric powder2 tsp red chilli powder4 tsp coriander powder4 tsp cumin powder1 tsp Bengali garam masala (else a regular garam masala is fine too)20 g coriander (chopped) Hard boil the eggs with enough water and pinch of salt for 12 mins. Place it under running cold water and let this cool down. Peel it and keep it ready for the next step (This can be done even over a weekend)In a large iron skillet, add the entire mustard oil and let it warm up. Add the potatoes and boiled eggs and fry them on a med-high till you see brown marks on the skin. Should take 7-8