Everyone loves roast potatoes! And Curry!…

image

Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!

With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.

Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!

INGREDIENTS

For the first part

1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste

For the curry sauce

1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp

METHOD

Preheat oven to 180°c

Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil

image

Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes

image

In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger

image

Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes

Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed

image

Mix well and carry on cooking for a further 20 or so minutes

For flavours to absorb further need to sit for a while before serving

image

Warm Garam Masala Garden Peas

image

Here in the UK we love our peas, as a side dish and an accompaniment to many of our favourite meals. We also love curry! So why not mix things up?

Take the simple versatile garden pea and spice it up! This will enhance not only the meal but will add an Indian twist to any classic dish! The usual and most favoured herb is mint but here we are using the famous coriander and lifting the sweetness with spices and lime.

image

INGREDIENTS

1 cup of frozen garden peas
½ tbsp sunflower oil
¼ tsp mustard seeds
⅓ tsp salt or to taste
½ tsp garam masala or more to taste
½ tsp coriander & cumin powder
Handful of chopped coriander
Squeeze of fresh lime juice

METHOD

• Heat the oil in a small saucepan, add the mustard seeds. Once they start to sizzle, carefully mix in the peas

• Let them defrost a little, throw in the salt, coriander and cumin powder. Combine well. Cook on a low heat for 7-10 minutes

• Stir in the coriander and add the lime juice, mix and let the coriander leaves wilt a little.

• Take off the heat and serve with the meal of your choice. Also ideal to mush up and give to toddlers to introduce them to different spices and flavours

Spicy Lentil & Halloumi Stuffed Parathas

image

Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

image

At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

image

METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

image

• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

image

Add the halloumi cheese and mix well

image

• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

image

Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

image

image

image

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

image

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

image

Serve with some cool fresh natural yoghurt!
image

image

image

A Ravishing Roasted Aubergine Dip

image

For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

image

INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

image

• Stir in all the other ingredients and blitz to combine well

image

• Serve with your favourite crisps or tortilla chips

image

Fiery Ginger Chickpeas

image

Healthy, filling and tasty! What more do we want? I normally prefer the white chickpea but recently have taken to the dark brown variety. My husband loves them, so they were perfect to make as a side to the lentil dal and rice I had made yesterday for dinner. I had to spice them up obviously! As I do! But this time the real warmth and heat comes from the ginger. It adds an edge to them and makes them so moreish!

Give them a go friends and let me know what you think…Have a fantastic day, see you soon, much love D x

INGREDIENTS

1 tin dark brown chickpeas
1 tsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp finely grated ginger
1/2 tsp piri piri mix or smoked paprika
1 tsp ground coriander powder
Salt to taste
1/2 cup tomato passata
Pinch of dark brown sugar

METHOD

In a small saucepan, heat the oil in a medium heat with the cumin seeds, piri piri or paprika, stir in the ginger along with the tomato passata

image

image

Season with the salt and coriander powder, set to a low heat and simmer for 10 minutes

image

image

Garnish with some fresh coriander and serve with chapati or naan bread

image

Cheese, Cauliflower & Broccoli Patties

Give these a go…When you want to snack on something! Great for a picnic too!
Enjoy friends, much love D x

Shivaay Delights

image

So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of…

View original post 136 more words

A Vegetarian Spanish Sausage & Bean Medley

image

I had this packet of mini vegetarian cocktail sausages sitting in my freezer collecting ice, that I had forgotten about. So when I saw the other ingredients I had to work with I thought the sausages would make the perfect satisfying addition.

image

I remember having seen a Spanish recipe for sausage and white bean casserole a while ago and my mind took my fingers and started to work on my very own version. A very satisfying and warming meal, no need for extra carbs such as bread or pasta. An immense dish with Mediterranean flavours that are always a winner for me! The spinach lifts the recipe at the end and the overall result is a feast for the eyes. Definitely a recipe I will be making again and again!

I really hope you enjoy it, Much love D x

INGREDIENTS

280g Vegetarian mini cocktail sausages
1 red bell pepper diced
1 tin butter beans, drained & rinsed
2 garlic cloves sliced finely
10 cherry tomatoes halved
3 large handfuls of baby spinach roughly chopped
1 tbsp olive oil
⅓ tsp dried red chilli flakes
⅓ tsp dried oregano
½ tsp smoked paprika
⅓ tsp garlic granules
Salt to taste
Fresh lemon to taste

METHOD

• Sauté the pepper, chilli flakes and garlic together on a low heat until pepper is tender, mix in the tomato and crush a little

image

• Add paprika, oregano, garlic granules and salt, mix well and add the sausages

image

• Cook for 5-7 minutes or sausages upon instruction. Throw in the butter beans and squeeze in some lemon juice

image

• Cover and cook for 10 minutes on a low heat. Put in the spinach at the end, combine well and serve

image

Corn & Mozzarella Poppers With Italian Herbs

image

Since starting my foodie group on Facebook, SHARING FOOD WITH SHIVAAY DELIGHTS. I have met sooo many lovely people. We have all formed a foodie friend community and today I present you with a guest recipe from a very talented and innovative cook and friend Suchit Save

Yesterday he put these poppers up online and had us all drooling!!! So I thought it wasn’t fair, if I didn’t share this superb creativity with all WordPress friends.
Suchit is always coming up with funky food recipes and thinks about flavours and components that go so well together. I feel he is always thinking about food as are we, so he is in great company. I’m trying to convince him to come and join us on the food blogging scene. I know he will have a lot to offer and everyone will take to his genuine down to earth personality and gorgeous food recipes!

I will be hosting guest recipes here more often to encourage those awesome cooks out there, that don’t blog, to blog! and post their recipes! As we are missing out on all this delicious food at the moment…I’m working on it 😉

A very BIG Thank you to Suchit for allowing me to showcase his food and here’s to much more! Have a wonderful day, full of food, love and laughter. Much love, D x

image

INGREDIENTS

1 cup boiled corn (Add salt, pepper a little butter and a stock cube for that added flavor)
1 cup boiled and mashed potatoes
Mozzarella Cheese (cubed as per your wish! I kept them a tad bit bigger as I want more cheese to filling ratio)
2 tsp Mixed Italian Herbs (Only Oregano and Chili flakes work best as well)
1 tbsp finely chopped fresh coriander
1 tsp garlic powder+ 1 tsp olive oil/1 tsp finely chopped garlic slowly cooked with a tsp of olive oil
Salt & Pepper to taste

METHOD

Combine all the above ingredients (except the mozzarella) and set aside. Now, take a tablespoon of the mixture and insert a mozzarella cube in the centre so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.

Now here’s the fun part: Take 3 bowls…

Bowl 1: Maida + Salt + Paprika
Bowl 2: Egg (lightly beaten) with a little salt OR buttermilk (for vegetarians)
Bowl 3: Breadcrumbs

Dip the poppers in bowl 1 (shake off excess flour)
Then in bowl 2 (let the excess egg drip away) and finally into bowl 3 the breadcrumbs
Repeat for all poppers

Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown!

Enjoy piping hot with any dip of your choice!

Sharing Food with Shivaay Delights

image

I have just seen these gorgeous tricolour yummy veg and cheese balls made by the super talented Shikha Gupta!

The colours are synonymous to the flag of India, being Indian Independence Day tomorrow.  Online all friends are going orange, green and white crazy to celebrate.

image

Some recipes are so very innovative as is this one, I just want to reach out into my screen and grab each one!!! 😉

For Shikha’s recipe please go to http://chhapanbhog.blogspot.co.uk/2014/08/tri-coloured-vegetable-and-cheese.html?m=1

image