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Surindar
Bawa from West Bridgford has more than 35 years experience cooking
Indian specialities in England.
She's a
cookery writer and teacher who's no stranger to these pages
having given us her recipe.
Now she's
passing on more Indian delights.
Cauliflower
and Potatoes
Ingredients
1lb cut
Cauliflower
1/2lb Potatoes
1 medium sized chopped Onion
1 teaspoon chopped Ginger
1 teaspoon Turmeric Powder
1 teaspoon Black Pepper
1/2 teaspoon Red Chilli Powder
3oz Ghee or Fat
A few chopped Coriander leaves
Salt to taste
Method
1. Fry onion
and ginger in ghee until golden brown.
2. Add cut cauliflower and cut potatoes and fry for 2 minutes.
3. Add all other ingredients except coriander leaves and stir
well.
4. Cook all this in a covered pan on a very low heat until cauliflower
and potatoes are tender.
5. Garnish this dish with chopped coriander leaves.
6. Serve hot with main meals.
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| Leave
the takeaway and cook an original |
Tomato
chutney
Ingredients
1lb Tomatoes
1 tablespoon chopped Ginger
1oz Sultanas
2oz Sugar
1/2 teaspoon roasted Cumin powder
1 medium Onion
1/2 oz blanched Almonds
1 chopped Green Chilli
2 tablespoons Malt Vinegar
Salt to taste
Method
1. Add tomatoes
to boiling water, remove after 3 minutes.
2. Take the skin from tomatoes.
3. Mash the tomatoes well and fry, then add finely chopped onions,
ginger and chopped green chilli.
4. Cook in a saucepan stirring occasionally until all the ingredients
are well mixed together.
5. Add the vinegar.
6. Cook for a further 7 - 10 minutes.
7. Serve with meals
This chutney
may also be preserved in jars.
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| Ready
to serve up |
Poories
Ingredients
1/2 lb whole wheat flour
1/2 lb plain flour
1/2 lb oil or fat
1/2 teaspoon salt
water
Method
1. Add 2
tablespoons of fat or oil to the salt and flour and mix well.
2. Make a dough (not too soft)
3. Leave it for some time to ensure good results.
4. Break off a piece of the dough and roll out flat to 3"
diameter and 1/2" thick.
5. Fry them in deep hot fat, gently pressing them down with
a flat spoon.
6. When inflated (like a balloon) turn over and fry the other
side until light brown in colour.
7. Serve them hot with curries or fried vegetables.
Poories
can be re-heated under a grill.
Lemon
drink
1 fresh
Lemon (juice)
1 tablespoon Sugar
1 glass water
pinch salt
Method
1. Mix everything
together until sugar is diluted.
2. Serve as a cold drink with ice.
Note : Lemon
drink is served in summer to protect from the sun.
Enjoy your
Indian Curry meal.
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