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Vegetable Biryani

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This traditional Asian dish is very easy to make, and tastes very nice – it’s not too hot that it’ll blow your head off, but still has enough of a kick to make you remember it.

Vegetable Biryani

Serve it layered – with the rice as a base, and the Curried Vegetables on top. The sauce will drip through and the contrast of flavours, colours and textures.

To Serve 4
350g Basmati Rice
Salt and Pepper
50g Ghee, or Clarified Butter
1 Onion, peeled and chopped
2.5cm Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Turmeric
1/2tsp Chilli Powder
3 Carrots, peeled and thinly sliced
225g French Beans, halved
225g Small Cauliflower Florets
1tsp Garam Masala
Juice of 1 Lemon

1. Put the Rice in a Sieve, and rinse under cold running water, until the water runs clear. Put the Rice into a saucepan with a pint of water and a teaspoon of Salt. Bring to the boil, and reduce the heat, then simmer for ten minutes until just tender.
2. Melt the Ghee (or butter) in a large heavy based saucepan, before adding the Onion, Ginger and Garlic and frying gently for five minutes – until soft but not coloured. Add the Coriander, Cumin, Turmeric and Chilli Powder, then fry for two more minutes, stirring constantly to make sure the spices don’t burn.
3. Remove the Rice from the heat, and drain, before adding one and a half pints of water to the Onion and Spice mixture, and season well with Salt and Pepper. Stir well, and bring to the boil, before adding the Carrots and Beans, then simmer for fifteen minutes, then add the Cauliflower and simmer for ten more minutes. Finally add the Rice, mix gently and heat through.
4. Stir the Garam Masala and Lemon Juice into the Biryani and simmer for a few minutes, taste, and season, then turn and serve in a warmed dish.

Photo Courtesy of:

Cauliflower in Curry Sauce

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This dish is a great addition to a regular Indian Meal. It’s mix of textures, with the crunchy Cauliflower and smooth sauce and Tomatoes gives it a memorable buzz. You can also serve it as a simple, quick and tasty Dinner with some Chapatis or Naan bread.

Cauliflower Curry

To Serve 4
1 Large Cauliflower
6tbsp Ghee or Vegetable Oil
1tsp Black Mustard Seeds
1tsp Cumin Seeds
2.5cm Ginger, peeled and finely chopped
1 Small Onion, peeled and finely chopped
1tsp Salt
1tsp Ground Turmeric
3 Tomatoes, skinned and finely chopped
1 Small Green Chilli, deseeded and finely chopped
1/2tsp Sugar
2tbsp Fresh Coriander, chopped

1. Cut the Cauliflower into small florets, discarding the green leaves and stalks. Wash and dry well on Kitchen Paper.
2. Heat the Ghee (or Vegetable Oil) in a heavy based saucepan, or a flameproof casserole dish. Add the Mustard Seeds to the pan, and when they begin to pop, stir in the Cumin Seeds, Ginger, Onion, Salt and Turmeric. Fry over a medium heat for two to three minutes, stirring constantly.
3. Add the small Cauliflower florets to the pan, and stir well to coat evenly with the Spice mixture. Mix in the Tomatoes, Green Chilli, Sugar and half of the Chopped Coriander, cover the pan with a tight-fitting lid, and cook gently for about fifteen minutes, making sure that the Cauliflower is tender, but not a mush.
4. Remove the lid (or cover of your choice) from the pan, and rapidly boil for one or two minutes to thicken the sauce.

Serve either in individual serving dishes, or in a large dish for people to help themselves too.

Photo Courtesy of: RovingI

Meat Samosas

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Meat Samosas

These popular Indian Starters have a spicy Meat and Vegetable filling, and are great when served with traditional Indian dips and accompaniments – Onion Bhajis, Poppadums, Chutneys and other dips.

To Serve 4
1tbsp Oil
115g Minced Beef
3 Spring Onions, Finely Sliced
50g Baby Sweetcorn, Chopped
1 Carrot, Finely Diced
1/2tsp Ground Cumin
1/2tsp Ground Coriander
1tsp Curry Paste
50ml Beef Stock
6 Sheets Filo Pastry
2tbsp Melted Butter
Oil (for Deep Frying)

1. Heat the tablespoon of Oil in a frying pan, and fry the Beef off for five minutes until brown.
2. Add the Spring Onion, Sweetcorn, Carrot, Coriander, Curry Paste and Cumin to the pan, and cook for five more minutes, before adding the stock, and bringing to the boil. Once boiling, remove from the heat.
3. Cut each sheet of Filo Pastry into eight equal sized squares. Brush one layer with Butter, and lay another sheet on top. Repeat until you have eight equal piles.
4. Place an eighth of the filling in the centre of the square, and brush the edges with some Melted Butter, and fold into a triangle, and brush both sides with some more of the Melted Butter.
5. Heat the oil for deep-frying to around 180C, and fry for around five minutes until the Samosas are golden brown, and cooked through. Drain well with and pat dry with some crumpled Kitchen Paper.

Serve with some slices of Lime, Chutneys, and on a bed of Lettuce. They’re great as part of a buffet Spread for a party as well!

Photo Courtesy of: moacirpdsp