A Persian-style Tagine

A variation on Vegetarian Student Kitchen: A Persian-style Stew.

Ingredients (serves 4)

1 x butternut squash
1 x aubergine
2 x tinned tomatoes
1 x green pepper
1 x 400g chickpeas
2 tbsp honey (or agave nectar for a vegan version)
1 tbsp lemon juice
2 tbsp harissa
1 white onion, finely chopped
3 garlic cloves, finely chopped or crushed
1 tsp ground cumin
1 tsp turmeric
1 tsp ground cinammon
Around 5 tbsp olive oil
Salt and pepper

Instructions

  1. Julienne the onion and pepper. Cut the squash and aubergine into chunks. Crush or finely chop the garlic. Drain the chickpeas.
  2. Put the squash and aubergine on a roasting tray and cover with olive oil and season with salt and pepper. Roast in a preheated oven at 200 Celsius (gas mark 6) for 25 minutes.
  3. Once the vegetables are roasted, sauté the onion and garlic in a large pan with a lid or a tagine until the onion is translucent. Add the harissa and spices and fry at a medium heat for another 2-3 minutes.
  4. Add the squash and aubergine and cook until covered with the spices. Next add the tomatoes, honey, lemon juice and salt and pepper and cook for 5 minutes.
  5. Add the chickpeas and peppers and cover and cook for another 15 minutes.
  6. Serve hot with e.g. hummus, couscous, or pitta bread.
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Easy Tomato Salad

Ingredients

1 red onion
6 tomatoes
1/2 a cucumber
Bunch of fresh parsley
Bunch of fresh mint
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt and Pepper
100g black onions, pitted

Instructions
1. Chop the red onion into thin julienne strips
2. Slice the tomato finely, first cutting into strips and then cutting into small pieces
3. Slice the cucumber in rounds before cutting the rounds into quarters
4. Slice the black olives into rounds
5. Finely chop the parsley and mint
6. Toss together
7. Dress with the olive oil, lemon juice and seasoning immediately before serving

A Vegetarian Goulash with Dumplings

Ingredients (serves 4-6)

Goulash
300g potatoes, peeled and cut into cubes
2 red peppers, cut into chunk
400g butter beans, drained
1 onion, finely chopped
2-3 cloves garlic, finely chopped or crushed
5 tbsp hot smoked paprika
1 tsp caraway seeds
1/2 tsp chilli powder
1 tbsp dill
2 tbsp tomato paste
2-3 tbsp vegetable or sunflower oil
Sour cream (to serve), optional
Fresh dill (to serve), optional

Dumplings
6 tbsp plain flour
1 egg
2 tbsp water

Instructions
1. Prepare all the vegetables.  Sieve the flour into a bowl, before adding the egg and water and kneading into a sticky dough. Wrap this in cling film and allow to rest for 30 min before cooking.
2. Heat the oil and fry the onions and garlic until translucent.
3. Add the peppers and paprika and fry for 2-3 minutes.
3. Add the potatoes, as well as the other spices and herbs, and stir until they are coated with the mixture.
4. Add enough water to cover 3/4 of the potatoes, and add the tomato paste.
5. Bring to the boil, before letting simmer on a medium heat for 20-25 minutes.
6. Meanwhile, prepare the dumplings. Set a pot of water to boil on the hob and add salt. When it is rapidly boiling, pinch off bits of the dough, twist it into a noodle shape and drop them into the water. They will sink and then float as they cook. Allow them to boil for 15-20 minutes.
7. Add the butter beans and dumplings to the goulash, stir well and allow to cook for another 5-10 minutes.
8. Serve hot with sour cream and dill.

Some Punjabi recipes

These are recipes I learned from friends. They are very easy to make, are very nutritious and are also very cheap and freeze well. Serve with rice or chapatis.

Chana Masala

3 400g tins chickpeas, drained
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1 green chilli, finely chopped
1 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric
Salt (to taste)
1/2 tsp garam masala
1 tsp fennel seeds
200ml whisked curd (dahi) (NB – it is also possible to use natural yoghurt, or substitute coconut milk for a vegan version)
2-3 tbsp vegetable or groundnut oil

Instructions

1. Prepare the vegetables.
2. Fry the onions and chilli in the oil until translucent, and then add the ginger-garlic paste and fry until it lose the pungent smell.
3. Add the spices except garam masala and fennel seeds, and cook for one more minute
4. Add the tomatoes and cook until the liquid starts to run out from them.
5. Add the chickpeas and stir until they are coated by the mixture.
6. Add water until the chickpeas are 3/4 covered, bring to the boil, then allow to simmer for 10-15 minutes. Meanwhile, mix the curd with the fennel seeds.
7. Turn to a low heat, and add the garam masala and curd mixture.
8. Serve immediately.

Rajma Masala

3 400g tins kidney beans, drained
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1 green chilli, finely chopped
1 tsp cumin seeds
1 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric
Salt (to taste)
1/2 tsp garam masala
1 tsp mango powder (amchoor) (Available online or in Indian supermarkets). 
2-3 tbsp vegetable or groundnut oil

Instructions

1. Prepare the vegetables.
2. Heat the oil and cook the cumin seeds in it until they crackle.
3. Fry the onions and chilli in the oil until translucent, and then add the ginger-garlic paste and fry until it lose the pungent smell.
3. Add the spices except garam masala and mango powder, and cook for one more minute
4. Add the tomatoes and cook until the liquid starts to run out from them.
5. Add the kidney beans and stir until they are coated by the mixture.
6. Add water until the kidney beans are 3/4 covered, bring to the boil, then allow to simmer for 10-15 minutes.
7. Turn to a medium heat, add the garam masala and mango powder and cook for another 2-3 minutes.
8. Serve immediately.

Vegetarian Student Kitchen: Easy Bean Stew

I was served this at a house party a few weeks ago. Deceptively simple, this is very tasty, nutritious and easy to make.

Ingredients
3 x 400g tins borlotti beans, drained
1 onion, julienned
2 cloves of garlic, crushed or finely chopped
The leaves of 3 sprigs of fresh rosemary
1 x 400g tin tomatoes
2 tbsp tomato paste
Salt & pepper
Crusty bread, to serve

Instructions
1. Prepare the vegetables and remove the leaves from the rosemary
2. Saute the onion and garlic until the onion is translucent, before adding the rosemary leaves
3. Saute for another 2-3 minutes, before adding the beans, tomato paste and tomatoes, and mixing well
4. Add salt and pepper to taste
5. Simmer for 30 minutes and serve hot with the bread

Vegetarian Student Kitchen: A Persian-style Stew

Ingredients (serves 2 generously)

400g tin chickpeas, drained
2 aubergines, diced
200g sultanas
2 x 400g tins tinned tomatoes
1 red chilli, finely chopped
2 onions, julienned
2 garlic cloves, finely chopped or minced
1 cinnamon stick
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
Pinch of salt
3 tbsp clear honey or agave nectar (vegan)
1 tbsp lemon juice
2-3 tbsp olive oil

Instructions

1. Prepare the vegetables and set aside the sultanas in a bowl of water to soak
2. Heat the olive oil at a medium heat in a pan and then fry the cinnamon stick until it becomes fragrant
3. Add the cumin seeds and fry until they crackle
4. Add the onions, garlic and chilli and sauté until the onion goes translucent
5. Add the other spices and cook for one more minute
6. Add the aubergines and sultanas and stir so they are coated by the mixture
7. Add the tinned tomatoes, honey, salt and lemon juice and simmer for 30 minutes
8. Stir through the chickpeas and cook for another 5-10 minutes
9. Serve immediately

Vegetarian Student Kitchen: an Easy Vegetarian Bolognese

Ingredients (serves 2)

1 onion, julienned
2-3 garlic cloves, finely chopped or minced
2 bay leaves
1 tsp oregano
1 tsp basil
1 tsp parsley
1 carrot, cut into rounds
250g vegetarian mince
1 glass of red wine
400g tin chopped tomatoes
Salt and pepper (to taste)
30g vegetarian parmesan, grated, to serve (optional)
150g pasta
2-3 tbsp olive oil

Instructions

1. Prepare the onions, garlic and carrot, and vegetarian mince according to the instructions on the packet
2. Heat the olive oil at a medium temperature in a pan, before adding the bayleaves. Fry until they become fragrant.
3. Add the onions and garlic and fry until the onions go translucent.
4. Add the herbs and chopped carrots, fry for two minutes, coating the carrots well
5. Add the vegetarian mince and the glass of wine and tomatoes. Season with salt and pepper to taste.
6. Leave to simmer for 30 minutes, meanwhile boil the pasta according to the packet instructions in well salted water
7. Mix the pasta together with the Bolognese sauce, and serve with Parmesan sprinkled on top.