Sharing Food with Shivaay Delights

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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.

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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

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A Funky Friday Curry…

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I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

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INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

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METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

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● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

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● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

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● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

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● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

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