Family-Rayeesa'sIndianKitchen-4060.jpg

DHAL AND SPINACH (SERVES 4-6)

Ingredients

1 cup of yellow split lentils washed and soaked in water (1 “ above surface of lentils)

1 med onions sliced

1tsp. garlic & ginger paste

1 tsp. turmeric powder

¾ tsp. chilli powder

1 ½ tsp. ground coriander

Handful of coriander

Small pack 300g of baby spinach leaves.

2 tbsp. rapeseed oil

1 tsp. salt (to taste)

Method

1. Add the turmeric to the lentils and bring to boil before simmering until all the water is absorbed and lentils are fully cooked.

2. Add all the spices, and mix in with 1 cup of water. (Alternatively use 1 SpICED Dopiaza sauce)

3. Cook for 10 minutes. Fry onions in another pan until soft and golden brown, add to the lentils and stir in

4. Now add the spinach, stir in well and add a hand full of fresh coriander

DSC06431.JPG

RADISH CURRY

Ingredients

 2 large bunch of fresh radish sliced with the radish tops if possible.

1 small or ½ med onion sliced

3-4 green chillies finely sliced

a large handful of coriander

1 tsp. turmeric

2 tsp garlic and ginger paste

2 tsp. ground coriander

salt to taste

rapeseed oil

 

Method 

1. Fry the onions in 1-2 tbsp. rapeseed oil until just golden

2. Add all the spices (or 1 Spiced Dopiaza Sauce) and the radish and stir well until the oil separates

3. Add the fresh green chillies and coriander stir well


Chapatti.jpg

CHAPATTIS (SERVES 4-6)

Ingredients

1 cup of chapatti flour (or stone ground wholemeal flour)

Jug of warm water

Method

1. Place flour into mixing bowl and make a well in the centre

2. Fill with some of the warm water and bring together to make a firm dough.

3. Add a little water as necessary until all the flour is incorporated in one clean mound.

4. Now start kneading for 5mins or so until the dough is soft but firm (it should not be sticky) keep adding a splash of water if it gets too firm

5. Cover and set aside for 3omins or longer.

6. Put your chapatti pan or flat griddle on the stove on a moderate heat.

7. Make small golf ball size portions of the dough.

8. Now start rolling them out on a flat clean surface or chapatti board so that they are about 7-8” circles.

9. Try to roll them out very evenly as this will help them cook better.

10. When the pan is ready place your rolled out chapatti onto the pan and after about 3-5 sec the colour of the dough will get slightly darker, flip it over straight away.

11. Now wait to see air bubbles under the surface of the chapatti, once there are quite a few, check underneath, if there are several brown spots it is ready to be flipped over again either onto a gas

flame or back onto the pan and gently pressed all the way around. (This takes seconds, so be quick or the chapatti will burn)

12. Carefully remove from pan onto a serving plate.

Now finish off the rest.