11.25.2012

Beet and Mushroom Curry

Beet and Mushroom Curry

IHeartCookingClubsMadhurJaffrey
The earthy flavours of beets and mushrooms are a great combination.



Beet and Mushroom Curry

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

3 Tbsp neutral oil
1/2 tsp whole cumin seeds
1/2 tsp yellow or brown mustard seeds
200 g mushrooms, halved lengthwise
500 g beets, peeled and cut into 3/4-inch dice
2 tsp ginger, peeled and grated
2 garlic cloves, minced
1 green pickled chile, minced
1 cup diced tomatoes
1 tsp salt or to taste

Method:

Heat the oil in a wide skillet and add the cumin and mustard seeds. Fry for a few seconds and add the mushrooms. Fry for a minute or two and add the beets. Fry for a minute or two and add the ginger, garlic and chile. Fry for a minute or two and add the tomatoes, 1 cup of water and the salt. Bring to a boil and simmer for about 40 minutes or until the beets are tender. Serve on rice.

11.18.2012

Curried Lentil Soup

Curried Lentil Soup

IHeartCookingClubsMadhurJaffrey
An unassuming soup to warm you on a cold day.

Curried Lentil Soup

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 tsp grated ginger
2-3 tsp hot curry powder
1 potato, diced
1 carrot, sliced
1 cup red or yellow lentils
4 cups vegetable stock or water
1 1/2 tsp salt
black pepper

Method:

Heat the olive oil in a soup pot. Add the onion, garlic and ginger and fry for 2-3 minutes. Add the curry powder and fry for another 10 seconds. Add the potato, carrot and lentils and stir briefly. Add the stock or water, bring to a boil and simmer for about 20-30 minutes until the lentils are tender. Add salt and pepper to taste. Purée part of the soup with an immersion blender and serve.


11.11.2012

Red Lentil and Colourful Vegetable Soup

Red Lentil and Colourful Vegetable Soup


Kinda like Indian Summer in your soup bowl. ;)

Red Lentil and Colourful Vegetable Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

2 Tbsp butter or oil
1 onion, diced
4 carrots, cut into rounds
salt and pepper
1 tsp ground turmeric
1/2 tsp ground cummin
1 cup diced, canned tomatoes
1 cup red lentils
4 scallions, sliced

Method:

Melt the butter in a soup pot. Add the onion and fry on medium heat until translucent. Add the carrots, 1 1/2 tsp salt, tirmeric and cummin and cook for 5 minutes. Add the tomato, lentils and 5 1/2 cups water. Bring to a boil and simmer for about 20 minutes until the lentils are tender. Add salt and pepper to taste.

11.04.2012

Potato Gratin

Potato Gratin

A simple classic which speaks for itself. :)

Potato Gratin

Adapted from Aromen & Gewürze by Hans Gerlach

Ingredients:

300 ml milk
200 ml cream
salt, pepper, nutmeg
1 clove garlic, minced
800 g potatoes, peeled and thinly sliced
1 leek, cut in half and thinly sliced
butter

Method:

Preheat the oven to 200°C. Mix the milk and cream and add salt, pepper, nutmeg and garlic generously. The cream should taste slightly oversalted. Layer the potato and leek into a buttered gratin dish. Add the cream and some specks of butter on top. Bake for about 45 minutes until the potatoes are tender. Cover with tinfoil if the top becomes too dark.