Red Lentil & Coconut Dal in Ninja Foodi

A quick and easy Creamy, Coconut Dal that is ready to eat in under 30 minutes.

1 tbsp Vegetable or Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves
1 large Onion, diced
1 inch Ginger, crushed
4 cloves Garlic, crushed
1 tins Chopped Tomatoes, pureed (400g)
1 1/2 tsp ground Coriander
3/4 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup (190g) Split Red Lentils
200g Coconut Milk
Salt to taste
Lemon Juice

Select Saute on Foodi and once ready, add Oil.

Add the mustard seeds, cumin seeds and curry Leaves.

Once the mustard seeds begin to splutter, add Onions, Ginger and Garlic.

Add 3 tbsp Water. Saute for 5-6 minutes until onions begin to turn light golden brown.

Add tomatoes, coriander powder, red chilli powder and turmeric.

Mix through and cook for 4 – 5 minutes.

Add the dal to the pot and stir to mix.

Pour in 4 cups water. Close the lid and seal the valve.

Set the Foodi at manual pressure for 10 minutes. Release pressure by carefully turning the valve to vent.

Stir in the coconut milk and season to taste.

Serve with a squeeze of Lemon Juice. You can blend the Lentils if you would like for a smoother Dal.

Macher jhol – Bengali fish curry

 From Asma Khan - Great British Chefs

www.greatbritishchefs.com

1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar

To garnish

green chillies
coriander

Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes

1 1/2 tsp ground turmeric
1.5kg fish fillets, white, meaty, fish such as cod or halibut, skinless and boneless
3 tsp salt

In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside

Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan

1 large white onion, finely grated
4 garlic cloves, crushed
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
600ml of warm water
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
200g of tomatoes, cut into 2.5cm cubes

Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes

1/2 tsp sugar

To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves

Indian Fish Masala

Indian Fish Masala - Swasthi's Recipes

3⁄4 lbs. Fish (half kg, 500 grams, any firm fish)
1⁄3 tbsp ginger garlic paste

1⁄8 tsp turmeric
1⁄6
1⁄3 tsp red chilli powder
1⁄6 tsp salt or as needed

To saute & puree
2⁄3 tbsp oil (adjust as needed)

1⁄3 tsp cumin seeds (jeera)

1 1⁄3 medium onions sliced about 1 cup sliced

1⁄3 tbsp ginger garlic minced or paste
1
1⁄3 medium tomatoes ripe (3⁄4 to 1 cup chopped)

1⁄3 tsp salt (adjust to taste)

2⁄3 tsp red chilli powder (adjust as needed)

1⁄8 tsp turmeric

1⁄3 tsp fennel seeds (optional) (saunf)
1
1⁄3 tbsp coconut (grated or 1⁄4 cup coconut milk or 12 cashew nuts)

For curry
2⁄3 tbsp oil

2⁄3 sprig curry leaves or small bay leaf

2⁄3 to 1 1⁄3 green chili (chopped or slit)

2⁄3 to 1 tsp garam masala or curry powder as needed (refer notes)
5⁄6 to 1 cup water


1. Marinate fish with 1⁄2 tbsp ginger garlic paste, 1⁄8 tsp turmeric, 1⁄4 tsp red chilli powder & 1⁄4 tsp salt.
2. On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside.
3.Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden. 

4.Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & 1⁄2 tsp salt. Saute until tomatoes turn soft and mushy. 

5.Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away. 

6.Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside. 


Assemble
1.Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame. 

2.When the oil turns slightly hot, add curry leaves & green chilies. 

3.When they splutter, add the ground onion tomato paste and garam masala. Taste test the paste and add more chilli powder at this stage if you want more heat or more deeper color. 

4.Saute until the mixture smells good. 

5.Pour 1 1⁄4 to 11⁄2 cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit. 

6.Gently slide the fish pieces and cook covered on a medium heat. 

7.Carefully flip or turn the pieces to the other side after 3 to 4 mins. 

8.Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed. 

9.Optionally garnish fish curry with coriander leaves if desired.

Spinich & Paneer

From BBCs Indian Food Made Easy

Serves: 4-5
Preparation: less than 30 mins
Cooking:  10 to 30 mins

750g/1½lb baby spinach, washed
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer, cut into cubes, or make your own paneer
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

Another Lamb Curry version

 To Marinate: 

1.Lamb-1kg 

2.Yogurt-3/4cup 

3.Salt-pinch
___________________

1.Oil-1/4cup

2 . Cinnamon - 1 inch 

3.Cardamon-3


4.Clove-6


5 . Onion - 2 sliced thinly


6 . Tomato - 1/2 chopped finely 

7 . Green chilli - 3 silted
8 . Ginger garlic paste - 1 tbsp 

9 . Coriander powder - 1/2 tbsp 

10 . Turmeric - 1/2 tsp


11 . Chilli powder - 1 tsps
12 . Cumin powder - 1/2 tsp


13 . Garam masala - 1/2 tsp


14 . Coriander leaves - to garnish 

15 . Salt - as needed


16 . Nutmeg powder - pinch  

Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.  

Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.  

Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides  

Add coriander powder, chilli powder and cumin powder. Saute for a minute.  

Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency. 

Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.

Panang chicken stir fry

    225g/8oz long-grain rice
    2 tbsp olive oil
    2 chicken breasts, cut into very thin strips
    1 tbsp runny honey
    1 onion, finely chopped
    1 courgette, finely chopped
    1 red pepper, finely chopped
    2 celery sticks, finely chopped
    2cm/¾in piece fresh root ginger, peeled and finely grated
    2 garlic cloves, crushed
    1 tbsp medium curry powder
    3 tbsp soy sauce
    1 tbsp sweet chilli sauce
    ½ lime, juice only
    salt and freshly ground black pepper
    4 lime wedges, to serve

    Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.

    Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.

    Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

    Spoon into hot bowls and serve with the lime wedges.

BBC Good Food

Moroccan-style lamb burgers

1 onion, roughly chopped
2½cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
handful of fresh coriander
2 tsp ground coriander
2 tsp ground cumin
1 tsp cinnamon
75g ready-to-eat dried apricots, roughly chopped
500g lean lamb mince
wholemeal rolls, lettuce, sliced tomatoes sliced red onion and mayonnaise, to serve

Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.

Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.

Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

From BBC Good Food

Moroccan-Style Lamb & Sweet Potato Tagine

For 2

1 tbsp ras el hanout
11g chicken stock mix
30g diced apricots
120g couscous
250g British lamb mince
1 sweet potato
5g coriander
1 garlic clove
1 brown onion

Peel and chop the brown onion roughly

Chop the sweet potato (skin on) into small, bite-sized pieces
 
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp vegetable oil over a high heat

Once hot, add the chopped onion and chopped sweet potato with a pinch of salt and cook, covered, for 6-8 min or until beginning to brown

Peel and finely chop (or grate) the garlic

In a large bowl, combine the lamb mince with the chopped garlic, ras el hanout and a generous pinch of salt and pepper and give everything a good mix up.

Add the spiced lamb mixture to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Keep the pan covered when not stirring as this will help the sweet potato to soften

While the lamb is cooking, add the couscous and a pinch of salt and pepper to a heatproof bowl with 200ml boiled water

Cover and set aside until serving

Dissolve the chicken stock mix in 250ml boiled water

Once the lamb mixture has started to brown, add the chicken stock to the pan and stir to combine

Reduce the heat to medium and cook, covered, for a further 5 min or until the lamb is cooked through (no pink meat!)

Chop the coriander roughly, including the stalks

Add the diced apricots to the pan and cook for a further 1-2 min – this is your Moroccan-style lamb & sweet potato tagine

Fluff the softened couscous with a fork

Serve the Moroccan-style lamb & sweet potato tagine with the couscous to the side

Garnish with the chopped coriander

 From Gousto Cookbook

Vegan Masala Curry

350g Quorn Vegan Pieces (1 pack)
1 medium onion
1 inch of fresh ginger
1 deseeded red chilli
2 garlic cloves
30g coriander
1 tbsp coconut oil
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves
1 can of chopped tomatoes
1 can of coconut milk
1/2 lemon

In a food processor blitz the onion, ginger, deseeded red chilli, garlic cloves and coriander until fine.

Heat coconut oil (or oil of your choice) in a medium pan and add the onion.

When the onion is softened, add the following spices: turmeric, paprika, coriander powder, cayenne pepper, garam masala and dried fenugreek leaves.

Cook the spices and onion for 2 minutes.

Add chopped tomatoes and coconut milk.

Stir well and simmer for 10 minutes.

Add Quorn Vegan Pieces and simmer for 10 additional minutes.

Squeeze in lemon juice and finely chop the remaining coriander leaves.

Yogurt Flatbreads

350 g self-raising flour , plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together.

Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.