SPINACH AND POTATO ALOO SAAG
500g Spinach (1 bag fresh) steamed lightly
1 small handful of fresh coriander
1/3 cup soya milk
Juice 1/2 lemon
2 tsp coriander
2 tsp cumin
1/2 tsp turmeric
1/2 tsp chilli flakes
1 onion chopped
4 garlic cloves
1 inch fresh ginger grated
Salt and pepper
* 1/2 tsp garam masala
Cut potatoes into 1 cm squares. Marinate them in all of the spices except the garam masala.
Puree the steamed Spinach with a handful of the fresh coriander and juice of half a lemon.
Fry the potato in Oil (add more if you need it) until nearly cooked, then add Onion, Garlic, Ginger and Fry potato is completely cooked. (If need be you can put a lid over potato to speed up cooking).
Mix in pureed spinach adding salt to taste. Cook for 5 minutes adding enough Soya Milk to create a creamy texture.
Stir in garam masala. Add salt and pepper to taste. (Requires a reasonable amount of salt)
Let it cool and then reheat later. (It tastes even better)
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Recipes are from:
1 peach, (or tin of peaches drained)
sliced 1 mango, peeled and diced
1/2 cup soy milk
1 tsp vanilla
1/2 cup orange juice, or as needed
Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Recipes are from: