Carrot Salad
Ingredients
Oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
Pinch turmeric
¼ tsp salt
¼ tsp sugar
1 ½ tbls lemon juice
500g carrots, grated
Fresh coriander, chopped
Method
1. Peel and grate carrots. Place into a large bowl.
2. Heat oil in a small saucepan, add mustard seeds and cumin seeds. Cover and shake until
seeds begin to pop.
3. Add turmeric, salt, sugar to the pan, then remove from the heat and leave to cool for 5mins.
4. Mix through lemon juice and then toss through the grated carrot. Cover and leave to sit.
5. Garnish with chopped coriander just before serving.
Raita
A yoghurt dish served with almost every Indian meal.
Ingredients
small clove garlic, finely chopped
Cucumber finely chopped
Yoghurt
1tsp ground cumin
Salt
Combine all ingredients in a bowl and mix.
Garden Salad
Lettuce
Tomato
Cucumber
Red onion
Seasoning- teaspoon of ground cumin, ½ tsp chilli powder, salt
Slice tomatoes, cucumbers and red onion. Place lettuce leaves on a plate and arrange slices of
tomatoes, cucumbers and onion in layers.
Sprinkle with seasoning. Top with fresh coriander.
Chapati
Chapati is unleavened flatbread bread.
Ingredients
1 cup plain flour
1 cup wholemeal flour
1tbls oil
½ tsp salt
2/3 cup warm water
Method
1. Place flours in a bowl.
2. Dissolve salt in water and add oil.
3. Gradually pour into flour and mix immediately to form a ball.
4. Knead on a lightly floured surface fro about 5mins to make a smooth dough.
5. Leave 30mins in a cool place
6. Divide dough into four equal pieces. From these take a small piece to roll into
a small ball, using a rolling pin roll into circle of about 10cm in diameter. Keep
these covered with a tea towel while preparing the rest.
7. Heat a non-stick pan to moderate heat and cook chapatis for about 1 min.
Turn and cook a further minute, pressing edges so they puff slightly. As they
are cooked, stack them on a plate and cover to keep warm.
Parippu- Red Lentil Dhal
This dish is a recipe from Southern India that uses red lentils which are a high protein pulse.
Ingredients
225g red lentils
1 onion, chopped
1 ripe tomato, chopped
1 cup coconut milk
¼ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
Final Seasoning
Oil
1 tsp cumin seeds
½ tsp black mustard seeds
½ small onion, very finely chopped
10 curry leaves
Method
1. Place lentils in a heavy-based saucepan with 500ml water.
2. Add chopped onion, tomato, coconut milk, turmeric, ground cumin, coriander and
bring to the boil.
3. Simmer and cook, stirring occasionally, until lentil are cooked to a soft mush. About
25mins.
4. For the final seasoning (tarka)- heat oil in small saucepan over low heat. Add
cumin seeds and mustard seeds, cover and allow to pop. Add finely chopped onion
and curry leaves and fry over heat until onion is golden brown. Pour seasoning over
simmer lentils. Season with salt and serve.
Pumpkin, Silverbeet and chickpea curry
Ingredients
1 onion, chopped
2 cloves garlic, finely chopped
Pumpkin, peeled, chopped into small pieces
Silverbeet, sliced
½ tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tin of tomatoes
1 tin of chickpeas, drained
2 tbls fresh coriander chopped
Method
1. Heat oil in a pan and sauté onion and garlic until soft and coloured
2. Add spices to the onion mix and cook for 1 min
3. Add tomatoes, pumpkin, chickpeas and a little water. Adjust flavour with a little salt
if required.
4. Reduce heat to simmer until pumpkin is just tender.
5. Add silverbeet and continue to simmer until it starts to wilt.
6. Remove from heat and stir through fresh coriander.
Spicy Vegetable Samosa
A samosa is a baked pastry with a savoury filling, such as spiced potato, onions,
peas and lentils. The samosa originated in Central Asia.
Ingredients
1 onion, chopped
1 clove of garlic, finely chopped
1 tsp ginger, finely chopped
½ tsp chilli powder
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
½ tsp salt
500g potatoes, peeled and cut into small cubes
6-8 spinach leaves, finely shredded
1/3 cup water
½ cup peas
1 tbls lemon juice
1 tbls chopped mint
Packet puff pastry
Method
1. Prepare all vegetables and measure out spices into a small dish.
2. Heat some oil in a pan and add onion, garlic and ginger. Cook until slightly softened.
3. Add chilli, mustard seeds, ground cumin and coriander, turmeric, salt, potatoes and
water. Cook for 10mins.
4. Add peas, spinach, lemon juice and mint. Cook for a further 5mins. Remove from
heat and cool.
5. Preheat oven 210°C. Cut pastry using cutter into circles and then cut in half.
Form cones by folding each semi-circle in half and pinching together.Spoon a small
amount of the cooled vegetable mixture into each cone. Pinch edges to seal together.
6. Place on a baking tray and brush with egg yolk. Bake for 10-15mins or until golden
brown.